Friday, August 28, 2009

Cheese Coins (Food Processor Fridays)

I just realized something as I sat down to write this post. Until today, I've never made a Martha Stewart recipe. How does one blog about food for over a year and not make a single Martha recipe?

This may be one reason why. Her recipe for Cheese Coins With Jalapeno Jelly does not work as written. I know this because I've tried it as written. Without the addition of some type of liquid, this dough will not come together as she claims. However, it is beyond the scope of conceivability that I would get into a pissing cooking match with the queen of all that is culinary and crafty, so I'm going to just assume I screwed up somewhere and offer you my adaptation of her recipe for this edition of Food Processor Fridays.

Cheese Coins With Jalapeno Jelly (adapted from Martha Stewart)

2 cups all-purpose flour, plus more for rolling
1 teaspoon salt
1 teaspoon ground paprika
1/4 teaspoon cayenne pepper
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
4 ounces sharp white cheddar cheese, cut into one ounce pieces
1-2 TBSP cold water
1/3 cup jalapeno jelly

Skip step one if you choose to use shredded cheese. I didn't have any.

Step one:
Fit food processor with the metal blade. With machine running, drop cheese through the feed tube and process until crumbled. Remove to a small bowl and set aside.

Step two:
Add flour, salt, paprika and cayenne pepper to processor. Pulse to combine.

Step three:
Add butter pieces and pulse until the mixture resembles coarse meal.

Step four:
Add cheese and pulse to combine briefly.

Step five:
With machine running drizzle water in through feed tube until dough starts to come together.

Step six:
Remove dough to a lightly floured work surface and knead a few times.

Step seven:
Divide dough into three pieces and shape into logs. Cover tightly with plastic wrap and refrigerate for at least an hour or up to three days. At this point dough can also be frozen for up to one month.

Preheat oven to 350 degrees. Slice dough into 1/3 inch sections and place 2 inches apart on silpat or parchment covered baking sheet. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.

When ready to serve, spoon a small amount of jelly onto center of each coin.

The kids and the grand-dogs are about to descend upon us for the weekend. I'm going to serve these cheese coins tonight along with June's House Lemonade. I'll see you all next week. Have a great weekend!


Snooty Primadona said...

Honestly, her earlier stuff was always good & always worked out perfectly, but I'm thinking her newer recipes just aren't up to snuff. I want the old Martha recipes & *good things* back. It was so fun & exciting back in the early days

Moogie said...

They look great. When's the party? It will take me a little while to get there.

June said...

Hope you like the lemonade as much as we do! Thanks for the honorable mention. Your cheese coins look delish. Who's Martha?

Il Duche said...

Whoa. I want to make these NOW. And do not want to share any of them with my Butter and Pack Mule.

I think you could hold your own in a pissing match with Martha. For real.

stephchows said...

Sometimes martha's got it... some time she dont... you'd totally win who are you kidding :D

Mags said...

Snooty: Martha will always be an idol, I suppose, but I'm just not sure she's my

Moogie: I saved you some cheese coins and a glass of June's house lemonade (delish!)

June: LOVED the lemonade. LOVED IT! Unfortunately, I'd forgotten how fresh-squeezed lemonade always gives me heartburn. Totally worth the pain, though.

Duche:LOL... thanks for your support!

Steph: And thank you for your confidence in me!

HoneyB said...

LOL, love this! I should try it just to see who's right! ;-) I'm betting it would be you!

Jane said...

I've never been a fan of Martha's. Never been able to understand the adulation afforded her.
You, however, I would follow to the culinary gates of hell and back! Rock on!