17 Oct Special of the day: Celebrate National Cheese Month with Cook-by-the-pictures Classic Cheese Recipes
A picture’s worth a thousand words, and boy, isn’t that the truth when it comes to cooking and following a recipe sometimes? Trying to picture in your mind what the recipe writer was thinking is no picnic when what you’d really love is a photo…
Let your wish be my command this week as we snap our way through the first of two classic cheese recipes to add to your recipe repertoire, cooking by the pictures from start to fabulous finish. Voila!
After all, it is National Cheese Month. If you are in need of a foolproof cheese straw appetizer to bring to parties this fall and into the upcoming holiday season, you’re in luck. Without further ado, I shall let the step-by-step pictures do the talking with this week’s Special of the day: Celebrate National Cheese Month with Cook-by-the-Pictures Classics and recipe for Ham, Gruyere and Country Dijon Mustard Cheese Straws. Happy cooking!
Recipes and food photography by Sydne George.
Ham, Gruyere and Country Dijon Mustard Cheese Straws
(makes about 20)
*Thaw one sheet puff pastry from a 17.3 ounce package of frozen puff pastry sheets (frozen foods, by the berries)
Mise en place (get everything set up “in its place”)
1 cup gruyere cheese, grated
¼ cup finely diced honey ham
¼ cup country Dijon mustard
1 tsp. water
1 tbsp. sesame seeds
Preheat oven to 375 degrees.
Onto lightly floured board, unfold thawed puff pastry sheet. Roll out to 12 inch x 14 inch rectangle. Spread mustard over pastry rectangle. Sprinkle ham and cheese over half of the filling.
Fold unfilled half of pastry over the top of the filled half. Use rolling pin to press edges together and seal.
Make the egg wash:
1 egg, beaten with 1 tsp. water in small bowl
Brush filled pastry with egg wash. Use pizza cutter to cut filled pastry into ¼ inch thin strips. Sprinkle with sesame seeds.
Twist pastry strips and transfer to parchment-lined baking sheet. Bake in preheated oven for 15-20 minutes until golden brown.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at https://sydnegeorge.com/blog/.