Today we are hosting our very first Thanksgiving in our new place. I’m not a traditionalist when it comes to this meal. Turkey never impresses me and since I am now in charge— I declared it a turkey-free Thanksgiving! Although this declaration was met with resistance (mostly from Bryan) I am confident that I will be able to convince everyone that we can still give thanks without killing a turkey (instead we will kill a cow). We’ll still have a really lovely meal, just minus the bird. I’ll tell you a little more about the feast once I have cooked it, but for now I wanted to share these delicious little cheese straws that will accompany cocktails and wine at the start of the meal.
This recipe is from the incomparable Edna Lewis and really is such a great recipe to have in your cooking repertoire. Cheese straws are a popular appetizer in the south and I have always wondered why they didn’t make their way north. The best thing about these cheese straws is that they are actually better made in advance! What more could you ask for? They are elegant and addictive and the perfect snack as everyone waits around for the main event (it is 9am and I have already eaten 5 of them— help).
I have a meal to prepare so— Happy Thanksgiving everyone! I hope that it is delicious.
I will see you all back here on Tuesday, December 1st for the start of something very, very exciting. December is going to be crazy here at Lottie + Doof!
Cheese Straws (by Edna Lewis and Scott Peacock)
- 1 2/3 cups unbleached all-purpose flour
- 1 1/4 teaspoons dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)
- 1 stick (4 ounces) unsalted butter, at room temperature
- 2 tablespoons water
Sift the flour, mustard, salt and cayenne into a medium bowl. Using an electric mixer, beat the cheese and butter on low speed until well blended. Gradually beat in the flour until completely incorporated. Add the water and beat for 1 minute.
Turn the dough out onto a lightly floured surface and knead 5 times. On a large sheet of wax paper, roll the dough into a 12-by-9-inch rectangle. Slide the dough onto a cookie sheet and refrigerate until chilled, about 15 minutes.
Preheat the oven to 425°. Cut the dough in half crosswise, then cut it into 6-by- 1/4 -inch strips. Transfer the strips to 2 cookie sheets. Bake 1 sheet at a time for about 14 minutes, or until the cheese straws are golden brown and crisp. Let cool slightly, then transfer to a rack to cool completely.