Michael’s Cheese PenniesMakes 3 – 4 logs
Level of Difficulty: Easy
Black River Old or Extra Old Yellow Cheddar 1 pound
Butter ½ pound
Salt 1 tsp.
Cayenne Pepper ½ tsp.
All Purpose Flour 2 cups
Shred the cheese into a large bowl and add the butter. Place the bowl in a warm spot to allow the cheese and butter to soften (1 hour or more).
Add flour, spices and salt and mix very well either with a spoon or with your hands.
Form into 1 ½ inch diameter logs, wrap with either waxed paper or plastic wrap and refrigerate until cold.
Preheat the oven to 350 degrees.
Cut into 1/4 inch medallions and bake on a non-stick cookie sheet for 8 minutes, or until the bottom is golden brown, then turn over and bake for another 4 minutes until the other side is crisp.
Serve immediately with greens or chutney.
Options: Add ½ cup of rice krispies along with the flour
Add ½ bag of blanched spinach that has been squeezed dry.
When forming medallions, lay down half of the cheese mixture, carefully place a thin line of spinach along the length and place the other half of the cheese mixture on top. When the medallions are cut, there will be a small “bull’s eye” of spinach in the centre.
This recipe was created by Michael Sullivan, chef of the Merrill Inn, Picton, Ontario, K0K 2T0. Telephone: 613-476-7451.
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