SPANISH CHEESE BOARD
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- On a large serving board, arrange the olives and almonds next to the soft cheese, the jamon next to the mild cheese, and the quince paste next to the blue cheese.
- Serve with crackers on the side.
- Preheat the oven to 350 degrees F.
- Place the almonds, olive oil, paprika, rosemary and salt on a rimmed baking sheet and toss until evenly combined. Bake until lightly browned and fragrant, tossing halfway through, about 10 minutes.
- Transfer the almonds to a bowl and let cool completely. Store in an airtight container until ready to use.
MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS
These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.
Provided by TxGriffLover
Categories Cheese
Time 1h45m
Yield 40 crackers
Number Of Ingredients 6
Steps:
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
- Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
- Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
- Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.
Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6
MANCHEGO & MARCONA ALMOND CHEESE BALLS RECIPE - (4.2/5)
Provided by á-4084
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in a bowl with a spatula. Scoop out 36 generous teaspoonfuls and place on a parchment-lined baking sheet. Form into balls, then roll in almonds. Insert a pretzel stick in center of each ball. Refrigerate 1 hour before serving. These can be made up to two days ahead, but save the pretzels for just before serving.
MANCHEGO WITH ALMONDS AND GREEN OLIVES
This mix is everything you want with a drink-a little bit salty, but with a nice variety of textures and flavors.
Provided by Shelley Wiseman
Yield Makes 12 servings
Number Of Ingredients 7
Steps:
- Toss olives with oil, garlic, zest, and bay leaves and marinate, chilled, at least 4 hours.
- Bring olives to room temperature. Discard bay leaves and garlic, then toss olives with cheese and sprinkle almonds on top.
MANCHEGO CRACKERS
It's surprisingly easy to make your own crackers, with the help of Manchego cheese and crisp rice cereal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
- Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
- Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.
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- Add butter and cheese to the bowl of a stand mixer fitted with the paddle attachment. Cream together until fully combined. Scrape down bowl sides and add flour. Mix on low speed until ingredients come together - the dough will be very dry and crumbly. Use your hands to press the dough into a rough ball.
- Transfer dough to a long strip of plastic wrap and shape into a 10-inch long, 1 1/2-inch diameter log, pulling up the sides of the plastic wrap to help you shape the dough. Wrap log tightly in plastic wrap. If you have a spare wrapping paper or paper towel roll, cut it lengthwise and place the plastic covered dough log inside to preserve the curved shae. (This is a nice trick for making shapely ice box cookies too.) Refrigerate the log for at least an hour and up to 4 days - or freeze for up to a month.
- When you're ready to bake, place an oven rack in the center of the oven and preheat to 350 degrees. Line a large cookie sheet with parchment paper.
- Slice the dough into 1/4" rounds, pressing together any rounds that crumble (don't worry they'll bake together). Arrange them on the prepared cookie sheet, spacing crackers about 1" apart.
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