Brandy Slush & Spicy Cheese Straws

There's 5 inches of snow on the ground, it's 20 degrees outside, and I'm getting into hibernation mode.  I have a pot of chili on the stove, a brandy slush in one hand, and spicy cheese straws in the other.  That my friend, is the ultimate winter trifecta.  I suggest that if you are not deep into your winter slumber, you run out the grocery store and get the ingredients. You will not be disappointed. Well, that is unless you don't make a double batch of the cheese straws, because they go fast. 

Long have I avoided making cheese straws. Most of you know by now the self-loathing and tears that making bread reduces me to. Well, all I can say is that these are so easy and I am certain that if taken to a party everyone will assume that you spent hours in the kitchen slaving over this cheese-a-licious pastry. Bask in the glory of it my friends. Let everyone think you worked your tail off. The truth will be known only to you. It takes 15 minutes to make these, and you can spend the rest of your day with Calgon.

Now, if you really want to be the hit of the party, be the bearer of brandy slush. I used to have a friend who made this every year, but never wanted to fully divulge the recipe. Well, for the last several years I have tried a few different recipes, and melded them into this no-fail recipe for booze heaven. It is delicious, completely not good for you, and somehow makes you not mind the snow and frigid temperature so much.

Enjoy!

Brandy Slush
9 C boiling water, divided
8 tea bags (4 orange spice, 4 pomegranete fizz)
2 C sugar
1 (12 - oz) can frozen orange juice
1 (12 - oz) can frozen lemonade
2 C brandy
1/4 C Rose's sweetened lime juice

Pour 2 C of boiling water over tea bags, allow to steep for 10 minutes. Remove and discard the tea bags. Stir together the remaining 7 C of boiling water and 2 C of sugar, stirring until sugar is dissolved. Stir in tea mixture, sugar, OJ, lemonade, brandy and lime juice. Allow to cool at room temperature for 30 minutes. Freeze in an airtight container, at least 4 hours, or overnight depending on the temperature of your freezer.

Scoop frozen mixture into a glass (depending on how much you would like) and pour lemon-lime soda over the top until slushy.


Spicy Cheese Straws
Adapted from The Lee Brothers, Southern Cookbook

1 1/2 C grated sharp Wisconsin Cheddar
4 TB unsalted butter, softened and cut into pieces
2 TB unsalted butter, melted
3/4 C flour, plus more for dusting
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 TB heavy cream or milk
coarse sea salt

Preheat oven to 350.
In a food processor or mixer, combine cheese, flour salt, softened butter and pepper flakes and pulse or mix until the mixture looks like coarse crumbs. Add the heavy cream, and mix until the dough forms a ball.

On a lightly floured surface, roll out the dough into an 8 x 10 rectangle that is 1/8 inch thick. Use a a pizza cutter to cut into thin strips, no more than 1/3 inch wide. Carefully transfer to a baking sheet lined with parchment or a silpat. Brush with melted butter and sprinkle with sea salt if desired.

Bake on the middle rack for 15 minutes or just barely browned.  Allow to cool to room temperature and serve.