About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Saturday, January 14, 2012

Cheese Olives

We're co-hosting an engagement dinner for a young couple who will be married in a romatic setting in Mexico.  Rather than another Mexican catered affair, we're giving the dinner a Spanish spin. The menu is:

Cheese Olives
Mixed Salad
Garlic Bread
Kaluha Chocolate Cake
Mexican Wedding Cookies

Let's start with the Cheese Olives, an easy prepare ahead appetizer. Makes about 2 dozen.

1 10oz jar stuffed Spanish Olives
1 tsp. salt
1/2 tsp. paprika
1 cup all purpose flour
2 cups grated sharp cheddar cheese
1 stick unsalted butter room temperature

Drain olives and dry on a paper towel.

Put the grated cheese, butter, salt and paprika in a food processor and process 30 seconds. Scrape down the sides, then add flour and process until all ingredients are blended. About 45 seconds. 
Wrap 1 tbls of  dough around each olive.  A mellon baller is a great tool for this. Roll the dough covered olive between your palms to form a ball, then place on a baking sheet.  Refrigerate for 4-5 hours. Cheese wrapped olives may be frozen at this point and thawed about 30 minutes before baking.  A cold dough won't slide off the olive during baking.
Preheat oven to 400 degrees and bake 10-15 minutes. Allow a few minutes to cool before passing.  The olives are Hot inside that dough.

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