Leftover (good) Gruyere - uses?
No fondue or mac n cheese, but pretty much anything else goes.
I should add that I don't cook meat, so this needs to be a starch or veg-based dish. Looking for something to really highlight the cheese, which we spent a pretty penny on and didn't wind up using in its entirety - I've got enough for about 1 1/2 to 2 cups if I grated the block. Thoughts?
Make a half recipe of this recipe. See my note at the bottom about using Gruyere
The true name of these things is "Idiot's Cheese Delights" probably because they are so easy to make.
1 C. butter at room temperature
4 C. shredded sharp cheddar cheese
1 tsp. Worcestershire sauce
1/4 tsp. cayenne (red) pepper
1 C. flour
1/4 C. lightly toasted sesame seeds (optional)
If using sesame seeds lightly toast in a skillet stirring constantly until just slightly colored. They will deepen slightly in color as they cool, remove from heat and set aside.
>Mix the butter, cheese, cayenne pepper and Worcestershire sauce together well ( I use the paddle on a Kitchen Aid stand mixer to do this, but it can
>be done by hand). When well combined start adding the flour 1/2 C. at a time. When all of the flour has been incorporated into the dough, divide the dough into 3 even pieces. Roll each section of dough into a log about the size of the tube in a roll of paper towels. Wrap well in plastic and chill for several hours. (The dough can be frozen at this point and held for about 3 months.) When well chilled and firm, slice in to 1/4" thick rounds. If you are using the sesame seeds dip each round into the sesame seeds and then place on the baking sheet. Bake at 350 F. for about 15 mins. or until golden brown.
If you have frozen the dough, just slice it as above and bake. No need to thaw first. I've also thought they might be good with Gruyere Cheese and
maybe some caraway seed. I don't think I'd put the caraway on top but maybe work some into the dough.