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SOUTHERN CHEESE STRAWS A Buttery Crispy Appetizer for New Years
#newyears #catherinesplates #appetizer
Today's Recipe: https://catherinesplates.com/southern-cheese-straws/
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0:00
Welcome back to Katherine's Plates. We
0:01
are going to make an appetizer called
0:04
Southern Cheese Straws. These are very
0:08
delicious. They're a finger food, so you
0:10
don't even need utensils for this one.
0:12
It's perfect for New Year's Eve coming
0:14
up, your football games, and if you have
0:18
a potluck or anything else that you need
0:20
just to bring a small dish to, this is
0:23
perfect. It's a very simple
0:26
fiveingredient
0:28
recipe.
0:29
We're going to start in a large mixing
0:31
bowl and you want to add two sticks or
0:35
one cup of butter.
0:40
Now, you want to make sure you bring
0:41
this to room temperature. You want it
0:44
very soft.
0:49
Now, I left both sticks out overnight.
0:56
Now, we're going to take our electric
0:59
hand mixer and we're going to beat the
1:01
butter till it's nice and creamy.
1:04
You need that texture to begin with.
1:09
It'll take a few minutes.
1:13
It'll start getting light in color also.
1:16
So, just keep going at it.
1:21
Now, while you are creaming the butter,
1:23
just take a spatula and just pull down
1:25
the sides as you're going.
1:35
Now, it should start getting pale in
1:37
color.
1:42
All right, that looks really good.
1:43
That's what we're going to go with.
1:47
Now, let's talk about the cheese. You're
1:49
going to want to shred your cheese for
1:52
this recipe. And I am using eight
1:54
ounces.
1:57
And that'll give us two cups of shredded
1:59
cheese. I'm using a sharp cheddar
2:02
cheese. You can use a mild cheddar
2:04
cheese. You don't even have to use
2:06
cheddar cheese. You can use different
2:08
varieties like a Monterey Jack cheese.
2:11
anything that you can shred up because
2:13
it makes it nice and soft and it doesn't
2:16
have all of that cakey ingredients on
2:19
the cheese if it's already shredded in a
2:20
bag and that'll make it really hard to
2:23
mix well. So, try to use block cheese
2:27
that you can shred.
2:32
Now, kind of bring that to room
2:33
temperature a little bit if you can.
2:36
That'll help get it all mixed up.
2:43
I'm just going to use my grater here.
2:46
Cheese straws are such an easy recipe
2:50
to make. Really fast. You have the
2:53
ingredients. You got to have some kind
2:54
of cheese in your refrigerator, some
2:56
butter,
3:00
and then we'll go over the other
3:01
ingredient.
3:03
There we go. Got it all out.
3:09
Now we're going to add that to the
3:10
butter.
3:16
Now, if you are shredding cold cheese
3:18
right out of the refrigerator,
3:21
shred your cheese and then let it sit on
3:24
the counter for about 15 20 minutes to
3:25
take the chill off of it. Now, we're
3:27
going to go back in with our hand mixer
3:30
and blend that all together.
3:34
Make sure you have your spatula on hand.
3:36
Then just do this until it's very nice
3:38
and smooth.
3:41
We need that consistency.
3:50
All right,
3:52
pop that mixture out of there.
3:55
Now, if you want to use a full stand
3:58
mixer, you can do that.
4:03
All right, we're going to
4:06
that all together. All right,
4:11
that's our first two ingredients. Let's
4:12
get the third, fourth, and the fifth
4:14
ingredient. So, now we're going to have
4:16
to add some ingredients to help form the
4:18
butter and the cheese and keep it
4:20
together.
4:21
So, we're going to move that off to the
4:23
side, and we're going to sift
4:28
two cups of allpurpose flour.
4:38
All right, that's one.
4:46
We'll get that in there.
4:51
And then we'll do another cup.
4:56
And then we'll add some ingredients to
4:58
this cup here to sift with it.
5:08
All right. To the second cup of the
5:10
flour, before we sift it, we're going to
5:12
add in one tbsp of baking powder
5:17
on top.
5:20
And then we're going to add in,
5:22
now if you're using unsalted butter,
5:25
you're going to want to add one teaspoon
5:27
of salt.
5:29
I'm using salted butter, so I'm just
5:31
going to go in with a/4 teaspoon of
5:33
salt.
5:39
There we go.
5:43
And we're going to sift that together.
5:45
I'm going to get a fork here.
5:52
kind of mix that up as it's sifting.
6:03
Get all the little bits out.
6:07
Now, we're going to bring our mixture
6:08
over
6:11
and we're going to put a little bit of
6:13
the flour mixture in
6:16
and fold it in.
6:22
Now, I went with a wooden spoon here.
6:26
It mashes it up pretty darn good. Now,
6:29
as I start adding the flour, I'm going
6:31
to start adding some flavor, too. That's
6:33
the second part of the batch there. And
6:36
I'm going to add in some heat. So you
6:39
can either use some cayenne pepper,
6:42
which is the hottest, or you can go
6:45
medium heat, which is chili powder, or
6:47
if you don't want any heat or very
6:50
little heat, then you can use smoked
6:52
paprika for an added flavor, which I'm
6:55
going to do here with a little bit of
6:57
chili powder. I'm going to do all three.
6:59
Yep.
7:03
All right. Little bit of cayenne. Just a
7:05
little bit.
7:09
And then a little bit of chili powder
7:16
and some paprika.
7:20
That smokiness. If you have smoked
7:22
paprika, that'll be really good.
7:25
And then I'm going to add in some
7:27
parsley flakes to give it a little bit
7:29
of color.
7:33
About one tablespoon. And then we're
7:35
going to start incorporating all of the
7:36
flour and the seasonings.
7:39
Take the back edge of your wooden spoon
7:41
and just start blending it in. That
7:45
really helps get that flour into the
7:46
butter mixture. Now, if you're if you
7:49
have a stand mixer, you could be doing
7:51
this whole recipe with a stand mixer if
7:53
you want to do that.
7:57
I always have people ask me what to use
7:59
if they don't have a stand mixer,
8:01
especially if I'm using one. So, I'm
8:03
doing this recipe without the stand
8:04
mixer so that you know that you can do
8:07
this.
8:08
All right, I'm put the last of the flour
8:11
in
8:12
and then I'm going to go to town
8:18
and then we'll finish this up.
8:21
All right, take your clean hand or your
8:23
gloved hand and once you get all that
8:25
flour in like that, we're going to go in
8:27
and just form this into a dough.
8:34
The heat from our hands will get that
8:36
butter reactivated to a moist
8:38
consistency
8:40
so it gets everything all combined.
8:46
Dig deep. Get all that flour on the
8:48
bottom.
8:52
All right. We definitely have a dough
8:54
ball going on in here, which is perfect.
8:58
That's what we're looking for right
8:59
there. there. And you can see all the
9:00
specks of everything in there.
9:08
All right, I'm going to take my dough
9:09
and I'm going to place it onto a seal
9:11
pad.
9:15
Get it all out. And then we're going to
9:17
form it into like a rectangular shape.
9:22
Then I'm going to get a sheet of
9:24
parchment paper and just press.
9:28
And then you can get a rolling pin
9:33
and roll it. There we go.
9:41
Want to keep it the same thickness.
9:48
I'm going to get a knife.
9:50
I'm just going to kind of even it out.
9:54
And then we'll just put this down here
9:55
at the bottom. Here
10:00
we go.
10:05
Now, what I'm going to do is cut this in
10:07
half lengthwise.
10:14
I'm going to cut that in half.
10:18
Now, I'm going to use a different tool
10:20
for this. You can use a pizza cutter or
10:23
you can use a bench scraper.
10:27
And then we're just going to cut these
10:29
in half
10:34
until we get to our stick shapes.
10:40
And we're going to keep going. So, I'm
10:42
going to cut these in half.
10:48
Just like that.
10:53
I find this a lot easier than trying to
10:55
pipe it through a pastry bag or you can
10:59
even use like one of those cookie
11:00
presses. Put all the dough in there and
11:02
then press it through there. Sometimes
11:04
this is a harder batter though. Right.
11:07
We're going to take a long sheetpan and
11:10
I'm going to place a piece of parchment
11:11
on it. And then we'll take the strips of
11:16
our cheese straws. Then place them on
11:18
top.
11:20
Give them a little bit of room
11:23
so they can do their thing.
11:26
Now, if you need to, you can get a bench
11:28
scraper
11:30
and help you get those off. There we go.
11:32
Just like that.
11:40
And you may need two pans.
11:45
If you want to half this recipe, you can
11:47
half the recipe.
11:54
Got to love this appetizer.
11:59
All right, the rest is going to go on a
12:01
separate pan.
12:04
Now, you can take a fork and just kind
12:06
of poke
12:09
make little dots.
12:12
Or you can run it through it like that
12:17
just to give it some texture.
12:20
I like to do the fork dots here.
12:24
You can do these in all kinds of shapes
12:26
if you want. You can do circles. Make
12:29
little cheese straw cookie shapes if you
12:32
want to do that.
12:38
If you want to twist these, you can give
12:40
them a little twist.
12:43
I'll show you. Just pick one up and then
12:46
just kind of twist it like that.
12:52
And you can like do swirls if you want
12:54
to do that. The dough is very pliable,
12:57
so I'm going to kind of give them some
12:59
texture
13:02
like that.
13:06
Yeah. Make them look like little cheese
13:08
straws, right?
13:12
Look at those. Yeah.
13:16
All right. I've got my oven preheated at
13:17
350°. We're going to bake these for 14
13:21
to 16 minutes until they're nice and
13:24
golden brown. Kind of crispy on the
13:26
edges there. I'm going to set up these
13:29
to finish these off to get those ready
13:31
to go in the oven after these come out.
13:33
I'm going to give them a try for you.
13:35
Don't these serve up wonderfully? You
13:38
can put them in glasses or you can put
13:40
them in a bowl on a plate. Now, when you
13:43
pull these out of the oven, you're going
13:45
to immediately put them on a wire rack
13:48
and cool them down completely. That way,
13:50
they hold their shape. Look at these
13:52
things.
13:58
Nice and golden brown all the way
14:00
around.
14:05
Doesn't that look delicious? I'm going
14:07
to give one a try right here.
14:12
Mhm.
14:15
They're nice and crispy on the outside,
14:18
kind of a cookie texture on the inside.
14:21
It's very buttery and cheesy, which is
14:25
what you want for the cheese straws.
14:28
These are my southern cheese straws. I
14:31
hope you like them. I love the little
14:33
zing I get from it from the cayenne, the
14:36
paprika, and the chili powder. You can
14:38
put whatever you want into yours. And I
14:41
have little specks of green in there
14:43
from the parsley. All right, you guys.
14:45
Happy New Year to everyone. I hope you
14:47
enjoy this appetizer.
14:50
Go check out catherine'splates.com
14:52
for many more appetizer recipes to get
14:55
you through New Year's, football season,
14:58
and any other reason you may need an
15:00
appetizer. All right, you guys. I'll see
15:04
y'all on the next episode. Bye.
#Food