from the archives
Today is the Feast of St. Matthias, who was chosen by lot to take the
place of Judas as the 12th apostle. Drawing lots can be a low-stress
way of settling small family disputes like who gets the front seat!
On this feast day, we like to make cheese straws, which represent one
of the ways they may have “drawn lots”- by drawing broom straws. If
you’re short on time or don’t have the ingredients, you could just buy
some Pepperidge Farm Pirouettes- a favorite!
Another thing to ponder on this saint’s day is that the Bible doesn’t
have a lot to say about St. Matthias, but this does not mean he was
not important in the grand scheme. We all add to the Great Story, in
big ways and small. Sometimes it’s all about how we step up when our
lot is drawn. To read what is known about St. Matthias, see the Acts
of the Apostles, Chapter 1, verses 15 through 26.
These cheese straws can be made up to 48 hours in advance and reheated
by baking in a 425 degree oven for five minutes.
1/3 cup freshly grated Parmesan cheese
1/3 cup freshly grated Romano cheese
1 teaspoon crumbled Italian spices
1/2 teaspoon garlic powder
dash cayenne pepper
1 thawed puff pastry sheet(1/2 package
frozen puff pastry sheets)
2 tablespoons water
1 teaspoon coarse salt (optional)
Place two oven racks in the middle of the oven,preheat the oven to 425
degrees and heavily grease two baking sheets. In a small bowl toss
together the cheeses, Italian spices, garlic powder, and cayenne. In
another bowl, beat the egg with the water until light and frothy.
Place the puff pastry on a lightly floured surface and with a well
floured rolling pin, roll the pastry into a 16 X 10 inch rectangle.
Cut the pastry into two 8 X 10 rectangles. Brush each rectangle
liberally with the egg mixture. Sprinkle the cheese mixture on one of
the rectangles, then top with the other sheet of pastry, making sure
to align the rectangles evenly. Firmly press the pastry down to form
a tight seal. Brush the pastry with additional egg wash and sprinkle
with the coarse salt. Using a sharp knife or pastry wheel cut the
pastry into 8 inch by 1/4 inch shapes. Place the straws about an inch
apart on baking sheets and bake in batches for about 10 minutes, or
untilgolden brown. Cool on a wire rack.
Makes about 40 cheese straws.
Note: I’m unsure where I originally got this recipe.