At this time of year, I inevitably turn to Vermont cheeses and meats for inspiration. Farmstands and markets in my area are all summer affairs, and I rarely make it to Burlington or Montpelier on Saturdays — when I do get early spring crops, it’s from one of the co-ops.
But here’s a fun little snack — and super, super easy, doable in just a few minutes — made with half a block of smoked maple cheddar from Grafton Village Cheese, and a few drops of maple syrup.
These little crisps offer flavors of toasty cheese and caramelized maple, lacy and brittle, and just a little spicy, if you go all in with the sauce. Serve it as a party treat or a salty-sweet dessert.
Makes one dozen chips
Ingredients:
- 4 ounces cheddar cheese
- 1/2 cup maple syrup
- 2 tablespoons adobo sauce
- Set broiler to 500 degrees F.
- Cut the cheese into three-quarter-inch cubes. Place cheese on a sturdy sheet pan, leaving three inches between each cube.
- Broil cheese 1-2 minutes, until it melts flat and begins to bubble. Watch the cheese melt through your oven window if you can, as this happens quickly!
- Remove from broiler and pour a couple drops (enough to cover a dime) of maple syrup on each flattened piece of cheese. Replace in the broiler for 1-2 minutes — again watching — until the maple and cheese froth and bubble. Let the cheese begin to brown, but remove just as the bubble-frothing begins to slow.
- Allow the chips to firm up on the pan, then place on a paper bag to cool completely.
- In a small bowl, mix two tablespoons of adobo sauce with a quarter cup of maple syrup and serve with the caramelized cheese.
Related Stories
Got something to say?
Send a letter to the editor and we'll publish your feedback in print!
