FACTOID:The small state of Vermont has a long history of making Cheddar cheese by the traditional methods of the English. Vermont cheese maker Cabot makes wonderful Cheddars; the Clothbound Cheddar is a personal favorite. In fact, this cheese, a joint effort between Cabot Creamery and Jasper Hill Farms, won the Best of Show award from the American Cheese Society in 2006.
- 1 sheet frozen puff pastry dough (from a 17.3-ounce package)
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1 tablespoon snipped fresh chives
- 1 teaspoon minced fresh thyme
- 3/4 teaspoon pimentón (Spanish smoked paprika)
- 1/4 teaspoon cayenne pepper
- All-purpose flour for dusting
- 1 large egg, beaten with 2 teaspoons water
How to make it
The cheese straws can be made up to 3 days in advance. Store in a lock-top plastic bag or an airtight container at room temperature. The day of serving, arrange the cheese straws on a rimmed baking sheet and crisp them for 7 to 10 minutes in a preheated 375°F oven.
Excerpted from New Thanksgiving Table by Diane Morgan. Text copyright © 2008 by Diane Morgan. Photos copyright © 2008 by Leigh Beisch.