Helen Olesss Cheddar Cheese Ring Recipes

PECAN CHEDDAR CHEESE RING WITH STRAWBERRY PRESERVES

Steps:

• Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few tablespoons to garnish the cheese ring before serving if desired.
• Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper and toasted pecans then mix until thoroughly incorporated.
• Spoon cheese mixture onto a serving plate then shape into a ring. This isn't as hard as it sounds - I easily shape mine using a rubber spatula. Cover with plastic wrap then refrigerate for at least 2 hours.
• Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. Serve with crackers.

CHEESE RING

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

CHEDDAR PECAN CHEESE RING WITH STRAWBERRY PRESERVES

Steps:

• Lightly toast the pecans in the oven at 350 degrees or in a dry skillet over medium heat. Let cool. Set aside 2 tablespoons of pecans for garnish.
• Grate the cheese with a box grater or food processor. Finely grate the onion.
• Put all ingredients (except strawberry preserves) in a medium mixing bowl. Mix with a wooden spoon until thoroughly combined.
• Turn the mixture out onto a board or serving plate. Using your hands, shape into a ring. Place preserves in the center of the ring. Sprinkle with the reserved pecans.
• Serve with assorted crackers.May be made ahead and refrigerated. Keeps well for a few days in the refrigerator. Bring to room temperature before serving.

HELEN OLESS'S CHEDDAR CHEESE RING

Steps:

• In a small bowl, dissolve yeast in warm water.
• In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
• Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add 1/2 cup of cheese. Mix.
• Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.
• Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
• If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.
• Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
• Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.

FAMOUS CHEESE RING

Steps:

• 1. Mix all ingredients except preserves together and press into a 1 quart mold. Chill. Serve with the strawberry preserves in center of the ring along with crackers.

ROSALYNN CARTER'S CHEESE RING

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

HELEN OLESS'S PROSCIUTTO AND OLIVE BRAID

Steps:

• Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
• Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes. Remove from heat, stir in garlic, fennel seed and pepper. Pour contents into large mixing bowl.
• Add hot water, yeast and sugar.
• Stir in 1 cup all-purpose flour. Beat in 1/4 cup shortening. Add chopped olives.
• Add 1 more cup of all-purpose flour. Dough will be sticky at this point. Scrape out onto work surface.
• Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
• Cover with inverted bowl; rest for 10 minutes.
• Roll dough into a 10-inch-by-15-inch rectangle. Cut three strips in rectangle, leaving about 1/2 inch at end uncut. Braid and pinch bottom end.
• Place on prepared baking sheet. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.