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Cheddar Parmesan Wafers

It’s cold and snowy outside and these cheesy spicy wafers are just the thing to munch on while I watch the snow fall.  They also make a great pairing with wine–I recommend a fruit forward Pinot Noir.

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Cheddar Parmesan Wafers

1/2 C unsalted butter well-chilled

1 3/4 C shredded extra sharp cheddar cheese

3/4 C grated parmesan

1 C all-purpose flour

1/2 tsp cayenne pepper

Generous pinch of kosher salt

16 walnut halves toasted and cut in half lengthwise

Place butter, cheeses, flour, cayenne pepper and salt in the food processor. Pulse several times over 30 seconds. Then run machine continuously until the mixture forms a ball.

Shape dough into a log 2 inches in diameter and 8 inches long. Wrap log tightly in plastic wrap and roll it on your work surface several times to make it compact. Chill at least 30-45 minutes. Dough can be stored in the refrigerator for 2-3 days or up to 1 month in the freezer.

To bake preheat oven to 400 degrees. With a sharp knife cut 1/4 inch thick slices from log and place 1 inch apart on baking sheet. Top each wafer with a walnut half and back until light golden brown 10-12 minutes. Rotate cookie sheet hallway through.

Pop open a bottle of Oregon Pinot Noir and enjoy!

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