results for cheese plate

Cheddar Cheese Biscuits

June 18, 2014
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

COMMENT
TWEET
PIN
SHARE

cheddar cheese biscuitscheddar cheese biscuits

Here in the South we take our biscuits very seriously. So needless to say when attempting a homemade version of this Southern staple for a weekend full of house guests (check out my house guest prep HERE) I was a tad on the nervous side. But with a little love, elbow grease, and patience I couldn’t be happier with the results. And my house guests must have agreed since there wasn’t a cheddar cheese biscuit left in the basket. truly, MKR

Photography  ||  Rustic White

Cheddar Cheese Biscuits
Yields 10
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups self-rising flour, plus at least 1 cup more for dusting work surface
  2. 1/2 sticks unsalted butter, at room temperature, cut into small pieces
  3. 4 tablespoons butter, melted
  4. 1/4 cups cream cheese, at room temperature
  5. 3/4 cups buttermilk
  6. 1 1/2 cup shredded cheddar cheese
  7. 1 tsp. salt
  8. biscuit cutters
Instructions
  1. Preheat oven to 500 degree, with a rack set in the middle.
  2. Flour a surface and rolling pin liberally with flour. Very liberally.
  3. In a large mixing bowl, combine 2 cups flour, butter pieces, cream cheese, and cheddar cheese. Using your fingers combine until the mixture resembles cottage cheese.
  4. Make a well in the center of the mixture, add the buttermilk, and mix with your hands or a small rubber spatula. The dough will feel wet and sticky.
  5. Sprinkle additional flour over the dough. Run a rubber spatula between the bowl and the dough, then sprinkle the exposed dough with more flour.
  6. Roll dough out to a 3/4-inch-thick oval.
  7. Pour about 1/2 cup flour into a small bowl. Dip a 2-inch square biscuit cutter (metal preferred) into the flour then cut out biscuits, dipping the cutter back into the flour as needed. Gather excess dough, re-roll it out to a 3/4-inch-thick oval, and continue cutting biscuits as above.
  8. Place biscuits, sides touching, in a cast-iron skillet or baking pan fitted with parchment. Brush the tops of the biscuits with 1/2 of the melted butter.
  9. Place pan in the oven and immediately reduce temperature to 450 degrees. Bake biscuits until tops are golden, 16 to 18 minutes, rotating halfway through and re-brushing with remaining melted butter.
  10. Let rest 5 minutes and enjoy warm
Welcome by Waiting on Martha https://waitingonmartha.com/
comments (6)

Sip, Savor & Repeat: Building The Perfect Cheese Platter

February 16, 2015
Story By: Mandy Kellogg Rye
Filed Under > "Hostess with the Mostest"

COMMENT
TWEET
PIN
SHARE

How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter How To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese PlatterHow To Build The Perfect Cheese Platter

When entertaining there is nothing more of a go-to for me than a cheese and charcuterie board.  So when Le Creuset reached out to ask if I could put their new cheese platter and wine carafe to good use I jumped at the chance.  I mean honestly when have you known me to say no to wine and cheese, plus it just happens to be National Drink Wine Day this week so really the timing was perfect.

I love preparing a charcuterie and cheese platter because there are no rules.  Literally you can pretty much combine anything your heart desires and as long as the spread is ample enough there’s sure to be something to please every guest’s palette.  But while there aren’t any rules per se, I know picking out just the right cheeses, fruits, veggies, meats, spreads, and breads can sometimes be intimidating so I thought I’d share a few of my favorites below.  Do you have any tried and true cheese or spreads you consistently use?  Cheers!  Truly, MKR

Cheeses: always purchase a variety of textures and flavors; soft, hard, firm, blue and a spread such as pimento (especially if you’re in the south).  Some of my personal favorites are any cheeses from Midnight Moon, Cowgirl Creamery, Lazy Lady, Jacob’s Creamery and Fraga Farmstead.  But when in doubt simply ask any friendly cheese monger to help you out and always choose at least one “safe” cheese that will be familiar to everyone.

Fruits & Veggies:  carrots, grilled asparagus, green onions, pearl onions, roasted tomatoes, artichoke hearts, olives, grapes, pears, apples, blueberries, and figs dried or fresh.

Meats:  prosciutto and other cured meats such as salami, ham, and sausages.

Spreads, Breads & Nuts:  honey, olive oil, and any fig, plum, or cherry chutneys.  A crispy flatbread, Rain Crisps, and grilled french bread.  To grill the bread simply buy a baguette from your local grocer, slice, brush with olive oil and grill until gold brown and accompanied by a few nice char marks.  For the crunch candied walnuts or pecans, pistachios, almonds, and marcona almonds.

Photography, Rustic White

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

*Wine via La Crema  |  This story was in collaboration with Le Creuset a brand I love and adore.  Opinions and recipes are 100% my own.

comments (1)

Roasted Squash & Quinoa Salad with Pomegranate Seeds, Candied Pecans & Herbed Goat Cheese

A wonderfully fresh & seasonal salad
November 29, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

COMMENT
TWEET
PIN
SHARE

blog-food-delicata-squash-salad-quinoablog-food-delicata-squash-salad 

Today’s salad—besides being beautiful to look at—is a fresh and flavorful side that belongs on your table all season long.  Sweet, roasted delicata squash pairs perfectly with wintry, fresh pomegranate seeds and bitter arugula. 

But before I proceed, are you thinking, ‘what is delicata squash?’?!  Well, we recently fell in love with this wonderful vegetable after Kat’s visit to a local farm with Fresh Harvest found at our local Whole Foods.  It’s a winter squash, a lot like butternut or acorn squash but more flavorful and sweeter…almost like a sweet potato. It grows to have a cylinder shape, with green stripes you can easily spot in the grocery store.  Its rind is delicate, and it’s actually where most of the flavor is; roasting delicata squash with the skin-on will intensify its warm, sweet, irresistible flavor.

Now, if you can’t find delicata squash in your local grocery store, sub it out for acorn squash…it’s just as good with the rest of this stellar salad’s lineup.  Think rainbow quinoa, pomegranate seeds, arugula, candied walnuts and herb goat cheese (I make my own with herbs from my garden; it’s super easy to mix the herbs into good quality goat cheese but you can also easily grab an herb goat cheese at the grocery store in the gourmet aisle).  I think you’ll find that this salad is just the thing that belongs on your table all winter long; the mixture of textures and flavors is divine.  I’m huge on hitting sweet-savory-salty-crunchy-soft-tangy all in one bite, and this salad does just that. 

To make, I simply roast the squash in my toaster oven with a drizzle of olive oil. I roast until the squash is golden brown (about 15 minutes) and actually cut it in half afterwards. After that, I add the cooked rainbow quinoa, pomegranate seeds, arugula and herb goat cheese to the mix.  To dress the salad, I usually like to use a spicy honey, some sort of a berry vinaigrette or even a mustard vinaigrette if I’m leaning a little more on the savory-spicy side.  This salad can make even a non-salad eater as happy as can be this holiday season! Truly, MKR 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

Roasted Delicata Squash & Rainbow Quinoa Salad with Pomegranate Seeds, Arugula, Candied Walnuts & Herb Goat Cheese
Write a review
Save Recipe
Print
Ingredients
  1. 2-3 delicata squash (or acorn squash)
  2. 1 cup rainbow quinoa
  3. 2 cups pomegranate seeds
  4. 3-4 oz. herb goat cheese
  5. 2 10 oz. bags arugula
  6. 12 oz. candied walnuts
  7. olive oil for roasting the squash
  8. Vinaigrette dressing of choice
Instructions
  1. Cook your rainbow quinoa per directions on box.
  2. Roast the squash in a toaster oven with olive oil drizzled on it. After it starts to brown (about 15 minutes) take it out, and cut in half, gutting the inside. You don't want to eat the seeds in the salad.
  3. Slice squash in half circle strips, then add to the bed of arugula, cooked rainbow quinoa, pomegranate seeds, candied walnuts and herb goat cheese.
  4. Dress with desired dressing (I love a good raspberry vinaigrette, spiced honey or even a mustard vinaigrette) and serve!
Welcome by Waiting on Martha https://waitingonmartha.com/

 

Photography, Rustic White for Waiting on Martha

comments (0)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top