Walnut Blue Cheese Coins


Walnut Bleu Cheese Coins

Makes 30

1 cup (3 1/4 ozs) toasted walnuts
3/4 cup all purpose flour, plus more for dusting
1/2 tsp salt
1/4 freshly ground black pepper
1/4 tsp baking soda
2 Tbs cold unsalted butter, cut into pieces
1/4 pound (4 ozs) blue cheese, crumbled
Coarse salt, for sprinkling

In bowl of food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.

Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Roll dough into two 1 1/2 inch diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.

Slice logs into 1/4 inch thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

Source: MS

What do you do when a recipe just doesn’t make it? Do you keep it to remind yourself not to do it again, or do you trash it and hope you don’t come across it again? And if you are, like me, a cracker fiend, you know you are likely to run across it again and think, damn, that sounds good. I think this may stem from my preference for Parmesan or Cheddar crackers. I’ve tried bleu cheese on several occasions and I think it’s just a bit to salty. And that’s what this was. And it didn’t keep well. I mean, I don’t expect crackers to last for a week, but a few days? Is that too much to ask?

Many thanks to the Man of the House for making my attempts at cooking / baking look so good. SR – ily mv blah & thank you!


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