Appetizer > Dutch > Kaasstengels Cheese Sticks

Kaasstengels with Roasted Red Pepper Dip Recipe

Ingredients with Measurements:
Kaasstengels:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup grated cheddar cheese
- 1 egg yolk
- 1 tbsp water
- Sesame seeds, for topping

Roasted Red Pepper Dip:
- 2 red bell peppers
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup cream cheese, softened
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper, to taste

Special equipment needed:
- Baking sheet
- Parchment paper
- Food processor or blender

Step-by-step instructions:

Kaasstengels:
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. Using a pastry cutter or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese.
5. In a small bowl, whisk together the egg yolk and water.
6. Add the egg mixture to the flour mixture and stir until a dough forms.
7. On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick.
8. Cut the dough into strips about 1/2 inch wide and 4 inches long.
9. Place the strips on the prepared baking sheet and sprinkle with sesame seeds.
10. Bake for 15-20 minutes or until golden brown.

Roasted Red Pepper Dip:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers cut-side down on the prepared baking sheet.
4. Roast the peppers for 20-25 minutes or until the skin is charred and blistered.
5. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10-15 minutes.
6. Once the peppers are cool, remove the skin and chop the flesh.
7. In a food processor or blender, combine the chopped peppers, mayonnaise, sour cream, cream cheese, garlic, smoked paprika, salt, and pepper.
8. Blend until smooth.
9. Transfer the dip to a serving bowl.


Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes for Kaasstengels, 20-25 minutes for Roasted Red Pepper Dip
Temperature:
Kaasstengels: 375°F
Roasted Red Pepper Dip: 400°F
Serving size:
Makes about 20 Kaasstengels and 1 cup of Roasted Red Pepper Dip. Serves 4-6 people.

Nutritional information:
Kaasstengels:
Calories: 180
Fat: 14g
Carbohydrates: 9g
Protein: 5g

Roasted Red Pepper Dip:
Calories: 80
Fat: 7g
Carbohydrates: 3g
Protein: 2g

Substitutions for ingredients:
- You can use any type of cheese you prefer for the Kaasstengels.
- Greek yogurt can be used instead of sour cream in the Roasted Red Pepper Dip.
- If you don't have smoked paprika, regular paprika can be used instead.

Variations:
- Add chopped herbs such as parsley or chives to the Kaasstengels dough for extra flavor.
- Add a pinch of cayenne pepper to the Roasted Red Pepper Dip for a spicy kick.

Tips and tricks:
- Make sure the butter is chilled before cutting it into the flour mixture for the Kaasstengels.
- To make the Kaasstengels extra crispy, brush them with an egg wash before baking.
- The Roasted Red Pepper Dip can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage instructions:
- Store leftover Kaasstengels in an airtight container at room temperature for up to 3 days.
- Store leftover Roasted Red Pepper Dip in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat Kaasstengels, place them in a preheated 350°F oven for 5-10 minutes or until heated through.
- The Roasted Red Pepper Dip can be served cold or at room temperature.

Presentation ideas:
- Arrange the Kaasstengels on a platter with the Roasted Red Pepper Dip in the center.
- Garnish the Roasted Red Pepper Dip with chopped fresh herbs or a sprinkle of smoked paprika.

Garnishes:
- Chopped fresh herbs such as parsley or chives
- Sesame seeds

Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
- Crudité platter with vegetables such as carrots, celery, and bell peppers
- Green salad with a light vinaigrette

Troubleshooting advice:
- If the Kaasstengels dough is too dry, add a tablespoon of water at a time until a dough forms.
- If the Roasted Red Pepper Dip is too thick, add a tablespoon of milk or cream at a time until the desired consistency is reached.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Keep perishable ingredients such as cheese and dairy products refrigerated until ready to use.

Food history:
- Kaasstengels are a Dutch snack that translates to "cheese sticks" in English.
- Roasted red pepper dip is a popular Mediterranean dip that is often served with pita bread or vegetables.

Flavor profiles:
- Kaasstengels: savory, cheesy, slightly spicy
- Roasted Red Pepper Dip: smoky, sweet, tangy

Serving suggestions:
- Serve the Kaasstengels and Roasted Red Pepper Dip as an appetizer or snack before a meal.
- This recipe can also be served as part of a party platter or buffet.

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Region: Dutch

Taste: Creamy, Savory, Cheesy, Tangy, Spicy