Before I really focused my blog other blog on baking I would randomly put recipes up that didn’t exactly fit. I figured I would highlight some of those recipes over here as it does fit better with the PNW theme.

This dip is one of those recipes. I love it so and bring it to many a pot luck or just make it for myself and eat it as a meal while I watch hockey.

Make sure you use a sharp cheddar (I always use Tillamook) and a beer with a little kick (this is not the time for Bud Light here people).

Cheddar Ale Spread

8 oz cream cheese

2 tsp Dijon mustard

2 ½ cups shredded extra-sharp Cheddar cheese (I used Tillamook)

2 TBSP heavy cream

¼ tsp Tabasco sauce

¼ tsp salt

¼ cup flavorful Northwest beer( I used Redhook)

2 TBSP chopped fresh parsley

½ cup hazelnuts, lightly toasted, skinned and coarsely chopped

Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.

Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refridgerate.

Overnight Rosemary Semolina Flat Bread

2 ¼ tsp active dry yeast

1 tsp sugar

1 cup warm water(110F), plus more if needed

2 TBSP extra virgin olive oil, plus more for drizzling

2 ½ cups flour, plus more for dusting

2 TBSP finely chopped fresh rosemary

½ cup semolina

1 tsp kosher salt, plus more for topping

In a large bowl, combine the yeast, sugar and the 1 cup of water. Add the oil and let sit for 10 minutes until foamy.

In a medium bowl, mix together flour, rosemary, semolina and  a tsp of salt.

Add the flour mixture to the yeast mixture, stirring with a large spoon to combine. Then, using clean hands and working in the bowl, mix until the dough comes together. If needed, add another 2 TBSP warm water and continue mixing dough into a a ball.

On a lightly floured surface, knead the dough for about 4 to 5 minutes.

Drizzle the bowl with ½ tsp oil and return the dough ball to the bowl, turning the dough to coat well with the oil. Cover the bowl with plastic wrap and refrigerate over night or for up to 24 hours.

When ready to bake, preheat an oven to 425F. Meanwhile, cut the dough into 8 wedges, then over with a damp towel and let sit at room temperature for 10-15 minutes before rolling.

On a lightly floured surface, roll out each wedge into a 5 by 10 inch rectangle. Brush or drizzle with oil and sprinkle with salt to taste. Arrange on ungreased baking sheets and bake for 10-15 minutes until golden and crispy but not over browned.

Source: Adapted from Kathy Casey’s Northwest Table by Kathy Casey, 2006

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