Cheese Twists


1 egg, beaten
2 sheets frozen puff pastry, thawed
½ cup shredded cheddar cheese
½ cup shredded Jarlsberg cheese, can be substituted with Gruyere or Swiss
¼ cup grated Parmesan cheese
1 teaspoon celery seeds
1 tablespoon sesame seeds
1 teaspoon poppy seeds
½ teaspoon ground cayenne pepper
1 teaspoon paprika


1. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.

2. Roll the puff pastry sheets out on a floured surface to make them a little larger and thinner. Set 1 sheet aside in the refrigerator.

3. Brush the sheet of pastry that is out with the beaten egg.

4. Sprinkle with the cheeses, seeds, and seasonings evenly over the egg-washed pastry.

5. Get the other sheet out of the refrigerator and brush one side of it with the beaten egg.

6. Place the second piece of pastry, egg-wash side down, onto the cheese-covered pastry sheet. Press down gently on the top sheet of pastry to help the cheese adhere to the pastry inside.

7. With a pizza wheel or sharp knife, cut 1-inch wide strips lengthwise from pastry.

8. Pick up each strip at the ends and twist several times and set on the prepared baking sheet and press down on the ends.

9. Refrigerate the straws for at least 15 minutes before baking. (They can also be frozen and baked later.)

10. Bake the straws for 15 minutes. Remove them from the sheet pan when they have cooled.

Olive Bites


1 cup chopped black olives
½ cup chopped green olives
½ cup shredded cheddar cheese
¼ cup grated Asiago cheese
4 ounces softened cream cheese
¼ cup grated Parmesan cheese
1 cup Panko bread crumbs
½ cup flour, seasoned to taste with salt, pepper, and cayenne pepper
2 eggs, beaten
4 cups peanut oil


1. Combine the olives with the cheddar, Asiago, and cream cheese and refrigerate for one hour.

2. Combine the bread crumbs with the Parmesan cheese.

3. Roll the olive mixture into 1-inch balls.

4. Roll the olive balls in flour, then eggs, and then the bread crumbs.

5. Refrigerate the coated olive balls for 30 minutes.

6. Heat the peanut oil to 365°F in a deep fryer or deep pot on the stove.

7. Deep fry the olive balls for 3 minutes, until the coating is golden brown.

8. Drain the olive bites on paper towels and serve warm.

9. They may be reheated in the oven.

Beer Boiled Peel-and-Eat Shrimp


1 bottle brown ale
3 cups water
1 large onion, quartered
2 celery stalks, chopped into large pieces
½ teaspoon red pepper flakes
1 bay leaf
1 teaspoon fennel seeds
Salt and pepper, to taste
2 garlic cloves, smashed
1 pound large raw shrimp, unpeeled, tail on, deveined
1 lemon, sliced into wedges for serving
Cocktail sauce, for serving


1. In a large stock pot, combine beer, water, onion, celery, red pepper flakes, bay leaf, fennel seeds, salt, pepper, and garlic cloves. Bring to a boil over high heat.

2. While coming to a boil, prepare an ice bath in large bowl near the sink. Place colander in sink for draining.

3. When beer mixture comes to a rolling boil, add shrimp. Stir once and cook, for 1 to 3 minutes or until pink and opaque.

4. Once cooked, remove from heat, and strain in colander. Dump immediately into ice bath to stop cooking.

5. Once shrimp are cold, plate, and serve with lemon wedges and cocktail sauce.

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