go to page 2

Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
Asparagus and prosciutto bundles
Asparagus with sun-dried tomatoes pastries
Bacon cheese cornucopias
Bite-size goat cheese walnut cheese cakes
Black bean and corn wontons
Blue cheese-pecan dip
Brie with cranberry chutney
Broiled crab meltaways
Broiled scallops wrapped in bacon
Camembert fritters
Carrots and curry cheese
Cheddar straws
Cheese beignets
Cheese puffs
Cheese wafers
Chèvre and olive crostini
Chicken bites
Chicken fingers
Chicken liver paté
Chutney and cheddar phyllo triangles

    go to page 2

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 24

5 ounces sharp cheddar
4 ounces soft butter
1/2 cup flour
1/8 teaspoon cayenne

In a food processor, blend together the cheddar and the butter until the mixture is smooth.
Add the flour, and cayenne. Blend the mixture well.
Transfer the mixture to a pastry bag fitted with a 1/4 inch fluted tip. Pipe 3 inch length of the mixture onto a baking sheet spacing them about one each apart.
Bake at 375 F for 10 to 15 minutes.
Transfer to a rack. Let them cool. The cheddar straws may be kept in an airtight container for 2 weeks.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.