mustard-seed-cheddar-sticks-100940.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. and line a large baking sheet with parchment paper.",
        "Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal. Add Cheddar and pulse until mixture forms a dough. Form dough into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.",
        "On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick). Trim edges of rectangle and lightly brush rectangle with water. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough to make seeds and salt adhere.",
        "With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month."
    ],
    "ingredients": [
        "3/4 stick (6 tablespoons) unsalted butter",
        "3/4 cup all-purpose flour",
        "1 tablespoon coarse salt",
        "1/8 teaspoon cayenne",
        "1 cup grated sharp white Cheddar (about 4 ounces)",
        "2 teaspoons mustard seeds"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Bake",
        "Cocktail Party",
        "Picnic",
        "Super Bowl",
        "Vegetarian",
        "Oscars",
        "Winter",
        "Poker/Game Night",
        "Shower",
        "Engagement Party",
        "Party",
        "Potluck",
        "Gourmet"
    ],
    "title": "Mustard-Seed Cheddar Sticks",
    "url": "http://www.epicurious.com/recipes/food/views/mustard-seed-cheddar-sticks-100940"
}