Cheddar Crumbles Recipes

BEET, GREENS AND CHEDDAR CRUMBLE

Steps:

• Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
• Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
• Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
• Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
• When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

CHEDDAR CRUMBLES

Steps:

• Preheat oven to 375 degrees with rack positioned in the center. Line a baking sheet with parchment paper.
• In a large bowl, mix together flour, cornstarch, confectioners' sugar, salt, pepper, and paprika. Using your fingers, two knives, or a pastry blender, mix in the butter until the mixture is crumbly. Sprinkle pecans and cheese over mixture and gently toss to combine.
• Pour mixture into the center of the prepared baking sheet. Using your fingers, gently distribute the mixture evenly over the baking sheet. Transfer baking sheet to oven and bake about 10 minutes. Turn crumbles with a spatula and continue baking until crumbles are golden and cheese is crisp, 15 to 20 minutes more.
• Transfer pan to a cooling rack; let cool completely.

CHEDDAR CHICKEN CRUMBLE (COOK FROM FROZEN!)

Steps:

• Preheat the oven to 400 degrees and grease the bottom of your 9x13 pan with butter or olive oil
• Lay the frozen chicken in the pan, trying not to overlap. Spread the top with the seasoned mayonnaise on top and sides of chicken, but not on the bottom.
• Take handfuls of the crushed crutons, and sprinkle atop the mayo smothered chicken. Then pop into the 400 degree oven for about 90 minutes or until internal of 166 is reached. While in the oven, Cover with foil once desired golden brown color is achoeved, however long in the oven that may be.
• Allow to cool for 10 mins, and serve! Remember, Flavor can be changed by changing the flavor of the cruton!