Happy fifth day of #BrunchWeek!
Are you ready for the weekend?
I totally am-DH and FIL have been in Holland for a week so it’s been all about small one and keeping up with all of her activities. Only a few days left and Cabot Cheese has brightened both of our days with a goodie box.
I actually had to HIDE some of this cheese in order to make something for this week.
I’ve had a real hankering breadsticks lately and they need a really strong flavour. In comes Alpine Cheddar to the rescue. I made a rustic dough with rye flour and maple syrup and added loads of gorgeous cheese. A nice knead to make an elastic dough, a bit of a rise and simply rolling pieces into long, thin sticks before baking and you’ve got the most awesome treat.
These would last at the VERY least for a week but I’ve made them three times now and they’ve only managed to last for two days.
- ¾ cup warm water
- 1 T maple syrup
- 1 T yeast
- ½ tsp salt
- ½ cup rye flour
- 1 clove crushed garlic
- 1½ cup flour
- 1½ cup shredded alpine cheese
- Proof yeast in maple syrup and water. Add in flours, garlic and salt to form a soft dough. Knead in the cheese, adding a bit of flour to keep it from sticking to your counter. Let sit (covered) for 20 minutes. Punch down and repeat. Divide into 18 pieces and roll out to 2 foot long sticks. Place on parchment lined sheet and bake at 375 for 20-25 minutes or until browned.
Take a look at what the #BrunchWeek Bloggers made today!
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen
Grapefruit Basil Mojito from Healthy Delicious
Strawberry Orange Blossom Sparkler from Baking a Moment
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections
Java Jolt Overnight Oats from Take A Bite Out Of Boca
Hagelslag-Covered Bread from Culinary Adventures with Camilla
Stuffed Aebleskiver from greens & chocolate
Baked French Toast Boats from The Spiffy Cookie
Oat Pear Mini Muffins from Hip Foodie Mom
Cinnamon Sugar French Toast Sticks from Making Miracles
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy
Alpine Cheese Grisini from Jane’s Adventures in Dinner
Bananas Foster Baked Oatmeal from The Suburban Soapbox
BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate
Huevos Rancheros Burgers from The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine
Vanilla Yogurt Custard Tartlette with Roasted Grapes from Taste Cook Sip
Strawberry Cake from Chelsea’s Messy Apron
Chocolate Chip Walnut Coffee Cake from girlichef
Raspberry Oatmeal Bars from My Catholic Kitchen
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.