Leigh Beisch

Heres a fun, cheesy recipe from myrecipes.com. Perfect for your halloween gathering!

Ingredients

5 tablespoons butter
1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
3/4 cup all-purpose flour
2 tablespoons cornmeal
1 large egg
 Kosher salt
30 sliced almonds

Preparation

1. In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.2. Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.

3. Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.

4. Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow “knuckle” lines in each finger, then press an almond “nail” into the tip. If you like, bend each finger in places to make it look knobby.

5. Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.

Note: Nutritional analysis is per serving.

Yield

Makes about 30 crackers

Nutritional Information

CALORIES 49(65% from fat); FAT 3.5g (sat 2g); PROTEIN 1.6g; CHOLESTEROL 16mg; SODIUM 45mg; FIBER 0.1g; CARBOHYDRATE 2.9g

Sunset, OCTOBER 2006

Mine is Boschetto al Tartufo Bianchetto.

Its base is a sweet, tender and mild cheese made from a careful blend of sheep’s milk and cow’s milk. Mixed throughout are shavings of rare, white truffle that transform the cheese into an addictive delicacy.

Ingredients

(1) 3/4 lb. section of pumpkin

(3) 1/2 oz. Fourme d’Ambert Cheese

(3) 1/2 tbsp. Isigny Butter with Coarse Rock Salt

3/4 Cup Creme Fraiche

Salt & Pepper to taste

Directions

Remove the seeds and rind from the pumpkin. Cut the flesh into small pieces.

Over low heat, cook the pumpkin pieces in the melted butter, covered for 5 minutes. Pour  in 3/4 cup water, cover and let cook 20 minutes over low heat.

Put the pumpkin through a food mill using the fine strainer plate, puree in a blender, add the creme fraiche and season with salt and pepper.

Gently bring the soup to a boil.

Ladle the soup into bowls and lay five thin slices of the fourme d’Ambert cheese on the surface.

Wait till cheese has melted and serve.

igourmet.com has just returned from the Party for the Senses at Disney World. The Food & Wine Festival runs from September 28th untill November 11th.

Today we recieved a wonderful email from Neal Greene, an officer in the United States Army, First Calvary Division in Baghdad:

“I”d just like to thank you for your great service to APOS. i”m an officer in the 1st cavalry division deployed to Baghdad and we have hadone of our weekly meetings supplied with snacks from your company. they

Ingredients:

shortcrust pastry 1 lb
Smoked wensleydale (grated) 6oz (or other smoked cheddar)
sweetcorn kernels 4oz
1/4 red onion diced
diced red & green pepper 3oz
large eggs 4
milk 1 pint
salt, pepper and pinch of oregano

Directions:Line a 10″ flan tin with the pastry. Spread the crumbled cheese in the bottom and cover with sweetcorn and diced peppers.Whisk the egg and milk together, season with a pinch of salt and pepper and pour on top.Bake at 400 F for 25 minutes or until set and lightly brown. This goes well with a fresh, colorful salad and a baked potato if you’re extra hungry!

The Meat Cake from the Black Widow Bakery with step by step instructions. Enjoy!