Gouda Coins
55 people added this to their Recipe Box
This recipe makes 86 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 2020 cal |
| pro | 1 g1g pro |
| total fat | 1 g1g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 1 g1g carb |
| fibre | 00 fibre |
| chol | 4 mg4mg chol |
| sodium | 35 mg35mg sodium |
| potassium | 6 mg6mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
| folate | 22 folate |
- Preparation time: 10 minutes Chill: 1 hour
- Cook time : 15 minutes
- Total time : PT15M
Ingredients
- 2 cups shredded extra-old Gouda cheese 2 cups shredded extra-old gouda cheese or old gouda cheese
- 1/4 cup unsalted butter 1/4 cup unsalted butter
- 1/4 cup chopped onion 1/4 cup chopped onion
- 1/2 tsp dry mustard 1/2 tsp dry mustard
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp cayenne pepper 1/4 tsp cayenne pepper
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1 tsp coarsely ground black pepper 1 tsp coarsely ground black pepper
- 1 tsp caraway seeds 1 tsp caraway seeds or cumin seeds
Preparation
In food processor, whirl together cheese, butter, onion, mustard, salt, cayenne pepper and nutmeg until smooth and fluffy. Add flour; pulse until incorporated. Turn out onto unfloured work surface; knead into ball. Divide in half; roll each into 11-inch (28 cm) long log.
Spread black pepper over work surface; roll 1 log in pepper to coat evenly. Repeat with caraway seeds and remaining dough. Wrap separately; refrigerate until firm, about 1 hour or for up to 2 days.
If logs are hard, let stand at room temperature for 10 to 15 minutes to soften slightly. Cut into 1/4-inch (5 mm) thick slices. Place, 1/2 inch (1 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 375°F (190°C) oven until golden brown, about 15 minutes. Let cool on sheet on rack.
Spread black pepper over work surface; roll 1 log in pepper to coat evenly. Repeat with caraway seeds and remaining dough. Wrap separately; refrigerate until firm, about 1 hour or for up to 2 days.
If logs are hard, let stand at room temperature for 10 to 15 minutes to soften slightly. Cut into 1/4-inch (5 mm) thick slices. Place, 1/2 inch (1 cm) apart, on parchment paper–lined baking sheets. Bake, 1 sheet at a time, in 375°F (190°C) oven until golden brown, about 15 minutes. Let cool on sheet on rack.
Source : Canadian Living Magazine: May 2010
- Keywords : Appetizers; Snacks; Cheese; Butter; Flour; Onions; Bake; 100 calories;
Related content
-
Smoky Cheddar Shorties
Smoke is the hot new flavour. While the tobacco kind is taboo, a whisp of the woodsy sort from...
-
Classic Mexican Nachos
My inspiration is to advertise my favorite recipe meals of Classic Mexican Nachos to people who...
-
Cheese-Stuffed Pepper Halves
I altered the old favourite "stuffed celery sticks" and decided to go with peppers instead. Take...
-
Cheesey Artichoke with Roasted Garlic Dip
I usually serve this dip as an appetizer but have enjoyed it as an evening snack when your...
