Today is my Friday. I am taking a few extra days off to enjoy the upcoming 4th of July holiday weekend. It is a time to: de-stress, relax, eat great food, exercise, drink wonderful wine, and spend time with hubby, friends and family. I know it has been several weeks since the last Friday Night Bites post but I am happy to announce that the series is back.
This week I have the most divine little bites I have had in a long time. I was inspired to make these from a “thank you” package that arrived at my office a few weeks ago. I had assisted a friend’s daughter with her job search. Her daughter was a recent college grad and having a challenge with finding that first real job to kick start her career. I gave her some advice and connected her with a few of our recruiters in another branch. Although she found a job on her own, the advice seemed to resonate and I was pleased she found something. I think her Mom; my friend was ecstatic and sent me some magnificent baked goods from Rustic Bakery. It was extremely thoughtful and their three cheese coins were out of this world delicious – I knew I had to duplicate them. I came pretty close with this version and will be testing out new flavors soon.
I pulled a few of my new favorites from our wine cellar to share with all of you. Hubby and I are partial to cabernets and they go terrific with these rich little cheddar coins. My new favorites include: 2012Farm Cabernet, 2012 Hall Ellies Cabernet, 2012 Keating Montecello Cabernet and Meyer Family Cellars 2012 Cabernet. I have each one hyperlinked, so check out their websites to learn more and perhaps even have a few shipped to your house. Smile. Cheers to a long, safe and fun holiday weekend!
1 1/3 Cup Flour
¾ Cup Sharp Cheddar Cheese, grated and packed lightly
½ Cup Parmesan Cheese
1 teaspoon Salt
½ Cup Butter, cut into small pieces
1 large Egg Yolk
2 Tablespoons Water
1/3 Cup Pecans, toasted
Yields about 6 dozen 1 inch coins
Use a food processor and add the flour, pecans, cheese, salt and cayenne. Pulse until combined. Add the butter pieces and pulse until the dough resembles coarse crumbs. Mix the water and egg yolk together, then drizzle over the mixture and pulse until the dough forms. Remove and kneed together if needed.
Spilt dough into two parts and flatten into two disks. Wrap each disk seperately in plastic and chill for an hour. Use a large plastic cutting board and open up the disk and leave the plastic wrap on top of the plastic board. This will prevent the dough from sticking. Sprinkle the top with a dusting of flour and roll until ¼ inch thick. Use a one inch in diameter circle cookie cutter to cut out the coins. Preheat oven to 375 degrees. Place onto a prepared cookie sheet with parchment paper. Place at least ½ inch apart and cook for 15 to 20 minutes. Repeat process with the remaining dough until all utilized. Let cool and store in an airtight container.