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8 ounces Cabot Sharp Light Cheddar, grated (about 2 cups)
2 large eggs
1/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
1 ounce dried cranberries
1 large egg
1 teaspoon water
1/2 cup King Arthur Unbleached All-Purpose Flour
1 1/2 cups ground pepita or pumpkin seeds
To make dough:
1. In food processor, combine cheese, eggs, flour, sage, salt and white pepper; mix just until ingredients come together, about 10 seconds.
2. Transfer mixture to bowl and blend in cranberries. Form into about eighteen 1 1/4-inch balls.
To coat and bake:
1. Preheat oven to 400°F.
2. In small bowl, whisk together egg and water. Place flour and seeds in two other small bowls. Dip each ball into flour, then into egg mixture, then into seeds.
3. Arrange on nonstick baking sheet or baking sheet coated with nonstick cooking spray. Bake for 10 minutes, or until lightly colored.
Recipe courtesy of Chef Jeffrey Weiss.