A special thanks goes out to Jennifer Khatchatrian, a.k.a. ecochicorganizer for snapping the following from my recent demo at Green City Market during cheese month.
Makes a little over 2 cups
1 small red pepper
10 ounces sharp cheddar cheese, grated
2 ounces goat cheese softened
½ cup mayonnaise, either homemade or best quality commercial
1 pinch of cayenne
¾ teaspoon kosher salt
3 grinds of freshly ground pepper
METHODS: Roast the pepper by charring it over an open flame or by broiling it. When the skin is blackened, remove the pepper and put in a bowl. Cover the bowl and set aside until cool enough to handle. When cooled, remove the skin, stem and seeds. Roughly chop. Combine the pepper, cheeses, mayonnaise and seasonings in the bowl of a food processor. Mix until smooth. Refrigerate for several hours or overnight to develop the flavors. Serve with saltine-style crackers or brioche toasts.
The bacon-cheddar popcorn is made simply by coating air-popped popcorn with strained bacon grease to taste. Sprinkle on Spice House cheddar powder and fine sea salt to taste.
Makes approximately 70
10 ounces hard cheese like cheddar or parmesan, grated
METHOD: Preheat oven to 350° F. On a silpat or parchment-lined baking sheet, scoop out teaspoons of grated cheese to make 15 circles. If you want your crackers to be neater, use a 1 ¾ -inch biscuit cutter. Set the cutter on the lined baking sheet and fill with a teaspoon of cheese. Repeat. Bake for 12 to 15 minutes or until crisp.