[Book note: For those of you looking forward to reading The Long Quiche Goodbye, the first in A Cheese Shop Mystery series, family is all-important to my protagonist Charlotte Bessette.]
Now, granted, our twenty-three-year-old son and his young bride have chosen to live in New York and why not? It’s such a fabulous city. We figure we’ll visit them there a lot. But for now, as my husband moves into a new career consulting for college sports, and I can write anywhere, we’re in the West.
And loving it! [Did you know LA had 75 degree temperatures for the past month, whereas the rest of the country was suffering from ice storms and more? It's the main reason people move to California during the winter.]
One little MOVING snag. We thought we could buy a house, close quickly, and move in, except we couldn’t find one that didn’t need a total reconstruction. Not just a kitchen. Not just a bathroom re-do. An overhaul. What an experience! I won’t bore you with the details, but let’s just say that the house is quite naturally air-conditioned at this moment!! We're living in a little apartment.
This also means that most of our “things” are in storage. Lock-down storage. In Connecticut. Where we can’t get to them.
So...working out of a kitchen that I didn’t supply with more than the essentials has proven to be a challenge for my “gourmet” blogging needs.
Today, I improvised by combining wine with cheese.
No, I didn’t use wine in my cheese stix. I used a wine bottle as a rolling pin! I kid you not!!!
Take a look.
And then enjoy the flavor of these tasty morsels.
Perfect with salads.
Perfect as a mid-morning or mid-afternoon snack.
AVERY'S CHEESE STIX
1 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. paprika
1 1/2 tsp. baking powder
4 Tbs. butter
1/2 cup cheddar cheese, shredded
6 Tbs. heavy whipping cream
2 Tbs. water (as needed)
1/4 cup Parmesan cheese, shredded
Mix flour, salt, pepper, paprika, baking powder. Cut in the butter.
Mix in cheddar. Add cream and enough water to make dough sticky.
Roll it into a ball and cover with plastic wrap. Store in the refrigerator for an hour.
Remove from refrigerator. Knead then roll out on a lightly floured board, about 1/8 inch thick and 3 inches long. Cut in slices. Set on a cookie tray.
Bake at 425 degrees for 8 minutes.
Cool and enjoy!
***For Gluten-free cooks, make it one cup of your favorite GF flour, add 1/2 tsp. Xanthan gum, and know that you’ll have to hand-form these little gems because it’s too hard to roll out the dough. But they taste absolutely fabulous!
Remember, our next Iron Chef week is coming up with our new secret ingredient.
Also remember, if you’d like, sign up for my next newsletter, where I share lots of tidbits about my new book as well as a history about particular cheeses, click on this link: Avery Aames Newsletter. My first CONTEST via the newsletter is NEXT WEEK. All who are signed up are eligible to win.