Big's Cheese Wafers

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by bigmike&nan, Jun 12, 2011.

  1. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    I was at a wedding today in upstate Jersey. The bride and groom are old friends, matter of fact THEY stood up for Nan and I when we got hitched in NYC in 2007.
    Later as we were saying our goodbyes and well wishes after the reception the bride spoke right up and said, I'd love it if you would send me a big bag of your cheese wafers. So I promised - and I was flabbergasted I could not find the recipe posted. So here ya go, cheese wafers. Your lips will love them - great with cold sodas or a nice wine.

    Cheese Wafers


    Mis en Place
    1/2 lb. salted butter
    1/2 lb. sharp cheddar (freshly grated)
    6 oz. parmesan cheese (freshly grated)
    1 tsp. chinese chili paste
    1 large clove garlic (crushed)
    1 tsp. salt
    1/4 cup water
    3 1/2 cups flour
    2 cups rice krispies



    Preparation:

    Cream butter in mixer, add grated cheddar and continue creaming until a homogenous mass. Add parmesan and continue creaming until homogenous, add chili paste, garlic, salt and water and continue creaming. Add flour and cream until smooth. Lastly fold in rice krispies. Roll into 3 logs about 1 inch in diameter, cover and refrigerate 1 hour. Preheat oven to 375.
    Slice into 1/4 inch slices and bake 24 to a cookie sheet for 10 minutes. Remove and cool for a few minutes. Flip and bake for 5-7 minutes depending on your oven (there’s a point where they’re underdone - a little too moist - and a few minutes later they’re burned - you must determine the exact time you bake time based on your oven and the color and texture you prefer). Remove, cool and store in an air-tight container - keep about 2 weeks. Serve with a hearty red wine or cold beverage.


    the only photo I could find of them, they are in big bags in the background, the tasty stuff in front: Big's Parmesan Cheddar Brioches.

    https://www.backyardchickens.com/forum/viewtopic.php?id=163242
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    Last edited: Jun 14, 2011
  2. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    Boise, Idaho
    I am going to try these tonight!

    By the way Mike, I wanted to tell you about an appetizer I had the other night that was INCREDIBLE!
    Chinese style wonton - except BIG and LOADED with . . . Tobiko and Boursin Cheese, served on a bed of arugala with a light drizzle of balsamic/shalott reduction. Try it! [​IMG]
     
  3. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Quote:Whoa

    I remember going to a party one of the employees at Vivande threw - even the waiters and waitresses were out of their mind foodies. One person made foix gras pot stickers - so good. Don't know how the foix gras didn't just outright melt when the potstickers were sauteed.

    Yours sounds great.
     
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

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    Dec 20, 2008
    Boise, Idaho
    I didn't make them, just had them in this incredible little restaurant I found . . . thought maybe YOU would make them & then tell me how [​IMG]
     
  5. bigmike&nan

    bigmike&nan Chillin' With My Peeps

    Katy

    One way to use won-ton wrappers that is really very flexible is to make little pouches with the and deep fry them - what you put in them is totally up to you: a pork/vegetable filling, shrimp and scallops, Asian style, ala Francias with some ground chicken and tarragon, you name it. And then the bed you serve them on: arugula, baby greens, a fine asian slaw. And the dipping sauces, well there's as many options there as there are fillings... It's all good when you have the time.
     
  6. TerriLaChicks

    TerriLaChicks Overrun With Chickens

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    Apr 23, 2008
    Central Louisiana
    So where's your recipe for the brioches Mike? Not fair to post such a yummy pic & leave half of it out!
     
    Last edited: Jun 14, 2011
  7. flowerchild59

    flowerchild59 Chillin' With My Peeps

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    Southern IL
    Quote:I was going to say the same thing.
    And the cheddar crackers sound wonderful. I have a block of 5 year old cheddar just beggin' for something to do.!!!
     
  8. bigmike&nan

    bigmike&nan Chillin' With My Peeps

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