Cheese Croquettes

If you are looking for something beyond (or maybe in addition to) your favorite chips and dip for your Super Bowl party, here’s a great make ahead appetizer.  Steve from PastureLand Co-op suggests a chilled Wisconsin lager as a natural accompaniment with these tasty snacks – unless of course you’re a Steelers fan!

Makes about 16 Croquettes

6 tablespoons PastureLand Summer Gold unsalted butter, at room temperature and cut into small pieces
1 ½ cups (6 ¾ ounces) unbleached all-purpose flour, sifted
1 scallion very finely chopped, optional
1/8 teaspoon cayenne pepper
¼ teaspoon kosher Salt
½ teaspoon freshly ground white pepper
1 cup (3 ounces) organic PastureLand raw milk cheddar cheese
1 large egg, separated
3 tablespoons Cedar Summit Farm heavy cream
½ – 1 cup fine dry bread crumbs

Preheat the oven to 350°F. Line cookie sheet with parchment paper or Silpat.

In the bowl of an stand mixer, using the paddle attachment, mix together butter, flour, cayenne pepper, salt, and pepper. Mix in optional scallion and then add cheese, egg yolk and heavy cream, mixing at low speed just until combined. Do not over mix.

With your hands, form the mixture into balls slightly smaller than a walnut. In a medium bowl, whisk the egg white until frothy.   Dip each cheese ball in the egg white and roll lightly in the breadcrumbs shaking off any excess.

Place on the prepared cookie sheet and bake for 25 minutes, or until golden brown. Serve hot with your favorite dipping sauce or the one below.

Croquettes can be made and bake off ahead of time.  Cool then freeze on the cookie sheet.  After they are frozen, seal them in a zip-loc bag.  Reheat in a 350°F oven for about 10 minutes or until hot.

Zippy Dipping Sauce

1/3 cup whole milk sour cream
1/3 cup plan Greek yogurt
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper, or more or less to taste
2 cloves garlic, minced
1 tablespoon heavy cream
Kosher salt and freshly ground white pepper to taste

Whisk ingredients together in a bowl and serve with croquettes.

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