cheesehead

This past weekend I made fried cheese curds and forgot how lovely it is to explain what a cheese curd is, if you don’t know go here. I was also asked to share my recipe for the beer batter that I used to coat the curds, recipe bellow or download the pdf here.  Also, this is the same recipe I shared before but with the website migration got deleted.

 

Beer Batter Recipe

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs, beaten

1/2 beer (pilsner or ale, nothing heavy)

1 pound cheese curds

1 quart oil for fryin

 

In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and beer. Mix until smooth. Add more beer to thin out the batter. Coat the cheese curds with the batter.

 

Heat the oil in a large, heavy skillet over medium heat or in a Fry Daddy. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

Today I also spotted this great DIY cheese kit from Urban Cheesecraft, which will be purchased as soon as I move in to my new apartment.

butter balls

A friend is coming in to town today to play a show with the band Mount Moriah so in the tradition of making a few goodies for him and his band mates, I made butter balls.  I know they don’t sound that great but they are tasty.  The recipe is from a family member who gave me the recipe in late May and it is so easy to make.  If you have kids or aren’t that great at baking I would give this one a try.

 

Ingredients 

1 cup margarine

4 tbls granulated sugar

1 tsp Vanilla

2 cups Sifted Flour

¾ cup ground pecans

 

Directions

Preheat oven to 350 degrees.

Cream margarine, add sugar and beat until light and fluffy.  Add vanilla add flour mix well and fold in the pecans.

Shape dough in to small balls and place baking sheets lined with parchment paper.

Bake for 15 to 18 minutes or until a light golden brown.  Remove from oven, and let cool on baking sheet for 2 to 3 minutes or till cool enough to handle.

Gently roll balls in powdered sugar, let sit out and cool completely.  Store cookies in an airtight container at room temperature up to 1 week.

 

Here is a pdf of the butter balls recipe.