Friday, December 1, 2017
Say what????!!!! Kimchi + Cheese = Kimcheeze-it's.
Another great cookbook find. I have been on a kick (finally) to cook out of my cookbooks.
Are you like me, I have tons of cookbooks, cooking magazines, Pinterest folders filled with yummy stuff, I check out books from libraries, follow people's blogs, Instagrams. Obsessed! Oh and my camera is filled with pictures I take of recipes to make later.
I need to stick with it and try new things.
This homemade cracker is from the book Milk Bar Life, this cookbook is cooky fun.
I was a little leary on making this treat, the combination of flavors just threw me off. But, surprisingly it really works!
And I got to use my home made "from the garden" Kimchi that I fermented last year!
Speaking of fermenting. Hubs and I are going to take a class on it this winter, who am I ????
But, you can find kimchi in most grocery stores now.
I have a few other cracker recipes if you're not into these. Check them out here Angie's Appetizers
*Rosemary Cheddar Cracker
*Auntie Margaret's Cheese Crackers
*Anything Bagel Crackers
What you need:
1 cup kimchi, drained
12oz sharp cheddar cheese, shredded
1 1/3 cup flour
1/4 cup cheddar powder (I omitted this)
1/4 teaspoon cayenne pepper
How to make them:
I measured the kimchi before draining. I used a thin kitchen towel, placed kimchi in it and squeezed out as much juice as I could.
Heat your oven to 325 (the cookbook says 250)
I like to buy block cheese and shred it myself
Add kimchi and cheese to a food processor get that blended well, start adding in flour, seasoning and cheese powder if you use it. What is cheese powder??? I'm thinking the packets in mac and cheese boxes? I'm not sure about that one.
Work that in food processor for a few minutes, it's going to look sandy don't worry.
Take ingredients out kneed for a minute then shape into a ball.
Using two sheets of parchment paper place ball of cheese goodness in between, and roll out try to get pretty thin. refer to my photos.
Using a pizza cutter or paring knife cut into bite size pieces.
Place on a non stick baking sheet and bake for 30 minutes.
Let them cool & ENJOY!
They a a zingy flavor - pretty addictive!
The book pairs it with a homemade blue cheese dip, I did not care for it. But, I will share it below.
*Blue Cheese Dip
2Tbs dried chives
2 Tbs onion powder
1 Tbs kosher salt
2tsp garlic powder
1/2 tsp black pepper
1/2 tsp sugar
1/8 tsp dried dill
1 cup sour cream
1/4 cup mayo
1Tbs white vinegar
1/4 lb good blue cheese, crumbled
Mix and chill for 3 hours (keeps for a week)