Oh, how I love these Cheddar Fingers. They look great as Witch Fingers, but they taste amazing, too. When it is not Halloween time, just roll the dough into long logs, slice into buttons and bake for a shorter time period for the ultimate cocktail nibble.
This Tomato Soup is really fantastic, too. The textures are lovely and the spinach adds a surprising lift to the flavor and texture. Mmmmm, Mmmmmm Good.
Before we cook, here is a Witch video for you. Growing up I adored Fractured Fairy Tales. Funny and entertaining still.
Spicy Cheddar Witch Fingers
1/2 pound extra-sharp white cheddar cheese, shredded
6 tablespoons unsalted butter, softened
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup all-purpose flour
1 large egg yolk mixed with 1 tablespoon of water
36 sliced almonds (about 1/3 cup)
1. In a food processor process cheese, butter, salt and cayenne until smooth. Add the flour and pulse until incorporated. Turn the dough out onto a work surface and knead until smooth.
3. Arrange the fingers on 2 parchment paper–lined baking sheets and brush with the egg wash. Press an almond slice onto the end of each finger to resemble a fingernail. Refrigerate the cheese fingers until firm, about 15 minutes.
4. Preheat the oven to 350°F. Bake the cheese fingers in the upper and lower thirds of the oven for about 25 minutes, until puffed and golden, shifting the pans halfway through baking.
5. Let the cheese fingers cool completely, then arrange on a platter and serve.
The fingers can be stored in an airtight container at room temperature for up to 3 days. Recrisp if necessary.
Recipe from Food & Wine Magazine
Tomato Soup With Carrots, Spinach And Asiago
4 cups loosely packed baby spinach leaves
1 Tbs olive oil
2 medium carrots, finely chopped
3 shallots, minced
1 medium garlic clove, minced
2 cups canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
3 1/2 cups chicken broth
3/4 tsp salt
1/2 tsp freshly ground black pepper, to taste
1/3 cup semolina flour or masa harina
1/4 cup shredded Asiago cheese
2 Tbs fresh chives, chopped
1. In a large saucepan, bring 4 cups of water to a boil. Cook the spinach leaves for 30 to 60 seconds just until limp. They should remain bright green. Drain well and set aside.
2. In a large saucepan, heat the oil over medium heat. Add carrots, shallots, and garlic, and cook for 3 minutes. Add tomatoes and cook for 2 minutes more. Stirring continuously, add wine, chicken broth, salt, pepper, and semolina. Bring to a boil and remove from heat.
3. Stir in Asiago cheese and spinach at the last minute. Divide into bowls and sprinkle with chives. (I kept the spinach warm and heaped it in the center of the soup to serve. Makes it easier for the kids to pick it out. :) Seriously, I just liked the way it looked that way.)
Recipe from At Blanchard’s Table Cookbook
It’s the witching hour. Or rather a bewitching 4 minutes.
Get Well Soon-Witches! Witches! Rest Now In The Fire
Hands down, my favorite finger (haha little pun), is THE Finger. The band The Finger, that is. They have an album coming out soon. Cannot wait.
This is one of my favorite songs of 2011. I’ve played it before here, but cannot get enough of it. So here you go. Once again, I give you The Finger.