recipes
If you want great recipes, tips and expert cheese advice, it pays to go to the master – which is exactly what we've done. California-based writer Laura Werlin is recognized as one of the country’s foremost experts on American cheese. A renowned cheese expert and author of four highly successful cookbooks, Laura has just released her latest, “Laura Werlin’s Cheese Essentials.”
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
The New American Cheese Recipes
PEPPER CHEESE CRISPS (back to Laura Werlin Recipes...)
Yields 26 twists
1/2 pound frozen puff pastry dough, defrosted
3 ounces Pepper Jack cheese, such as Sonoma Cheese Company's Habañero, grated (or use plain Jack cheese, grated and mixed with 1/2 teaspoon red pepper flakes)
Dash of salt
1 to 2 teaspoons milk
1. Preheat oven to 400°F.
2. Roll the puff pastry dough into a rectangle measuring 10 by 13 inches. Cut in half lengthwise.
3. Sprinkle the cheese and salt over one piece of the puff pastry, leaving a 1/2-inch border. Brush the edges of the pastry with the milk, place the other piece of puff pastry over the first, matching the edges.
4. Roll gently with a rolling pin, just until the edges are sealed. If necessary, pinch the edges closed with your fingers. Cut crosswise into 1/2-inch strips, twist each strip several times, and place them on the baking sheet.
5. Bake for 12 minutes, or until the strips are a deep golden brown. Let cool 5 minutes and serve.