melted grilled cheese. Eating only the toasted crusts from Asiago bagels. Peeling golden shreds of parmesan and mozzarella off the pizza box.
You know no shame when it comes to cheese.
Well, crawl out from under the beds, Cheese Freaks, because this technique is for you.
You’ll need either a pizzelle or a Krumkake iron. Same story, different verse, but a critical step to your success. Beg, borrow or buy one on ebay.
Cut the cold dough (recipe follows) into 1/8" thick slices (no more/no less) and bake them into thin, crisp wafers of pure unadulterated bliss. I was so enraptured with these that I renamed them “Holy Communion Wafers According to the Church of Wallace and Grommet.”
The original recipe is linked and it’s good, but I prefer them this way.
2 sticks (1 cup, 8 oz) unsalted butter
1 pound (16 oz) extra-sharp Cheddar (I used Dublin cheddar and H&D cheddar)
2 cups all-purpose flour
3/4 to 1 teaspoon cayenne pepper ( I used a mix of cayenne and Thai spice mix)
Large roll of paper towels
Coarsely grate Cheddar and cold butter in food processor. Add flour and cayenne and lightly pulse until a dough is formed.
Divide dough into 4 pieces. On a sheet of wax paper roll each piece of dough into a 2-inch diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months.
Preheat electric iron for at least 5 minutes. Working with 1 log at a time, cut log crosswise into 1/8-inch thick slices with a sharp knife and bake for 20-30 seconds or until lightly golden. Carefully lift out with a fork and place on cooling rack. Press flat any that puff up.
Warning: Lots of grease will ooze out, so you’ll need to wipe down the plates after each cookie is baked. Make twice as much as you’ll need because you won't be able to stop munching on them.
Wafers keep in a tin or airtight container at room temperature 4 days.
I haven’t found the perfect spread for these yet, but you might consider pureeing a 30-day supply of Lipitor with some Worchestershire sauce.
Bonus perk: Count each time you genuflect as an aerobic workout.
http://www.epicurious.com/recipes/recipe_views/views/15808
You know no shame when it comes to cheese.
Well, crawl out from under the beds, Cheese Freaks, because this technique is for you.
You’ll need either a pizzelle or a Krumkake iron. Same story, different verse, but a critical step to your success. Beg, borrow or buy one on ebay.
Cut the cold dough (recipe follows) into 1/8" thick slices (no more/no less) and bake them into thin, crisp wafers of pure unadulterated bliss. I was so enraptured with these that I renamed them “Holy Communion Wafers According to the Church of Wallace and Grommet.”
The original recipe is linked and it’s good, but I prefer them this way.
2 sticks (1 cup, 8 oz) unsalted butter
1 pound (16 oz) extra-sharp Cheddar (I used Dublin cheddar and H&D cheddar)
2 cups all-purpose flour
3/4 to 1 teaspoon cayenne pepper ( I used a mix of cayenne and Thai spice mix)
Large roll of paper towels
Coarsely grate Cheddar and cold butter in food processor. Add flour and cayenne and lightly pulse until a dough is formed.
Divide dough into 4 pieces. On a sheet of wax paper roll each piece of dough into a 2-inch diameter log and wrap logs tightly in wax paper and foil. Chill logs at least 8 hours and up to 1 week. Dough keeps, frozen, 2 months.
Preheat electric iron for at least 5 minutes. Working with 1 log at a time, cut log crosswise into 1/8-inch thick slices with a sharp knife and bake for 20-30 seconds or until lightly golden. Carefully lift out with a fork and place on cooling rack. Press flat any that puff up.
Warning: Lots of grease will ooze out, so you’ll need to wipe down the plates after each cookie is baked. Make twice as much as you’ll need because you won't be able to stop munching on them.
Wafers keep in a tin or airtight container at room temperature 4 days.
I haven’t found the perfect spread for these yet, but you might consider pureeing a 30-day supply of Lipitor with some Worchestershire sauce.
Bonus perk: Count each time you genuflect as an aerobic workout.
http://www.epicurious.com/recipes/recipe_views/views/15808
