5: How to Cheesesticks!

Hmmm. This post is somewhat of a guide as to what you can do with the boring cheesesticks. I listed several ways you can transform your basic appetizer to something that you can serve at parties.

wrap: Flour/crumbs/ground crackers/molo wrapper (for siomai)/pastry wrapper (for lumpia)

Any of these can be used to coat your cheese before frying. Pastry and molo wrappers are easy ones. Flours and crumbs may be more demanding because you’d have to make sure it won’t crumble while frying. But really, it’s as simple as putting it in the freezer for a couple of minutes before frying.

cheese!

Have you tried Magnet Cafe’s kesong puti cheesesticks? If you have then you know that just about any kind of cheese will do. From the basic cheap quickmelt that is readily accessible to not so cheap ones such as edam, mozzarella and monster. If you have the time and money for it, you can even experiment mixing cheeses in a stick. Think blue cheese, feta, ricotta and a big etc. For instance a kick of blue cheese will be magical with mozzarella if your dipping sauce is tangy.

heat: jalapeno/chili/garlic/hot sauce/sriracha/franks chili and lime/chili oil

If you want your cheesesticks hot, then put in some chili in there. If you are not a fan of chopping chili then you can make use of hot sauce and other spicy sauces to achieve that perfect level of heat. If you want something fancy, you can halve a green chili with its stem and put cheese in the middle before wrapping and frying.

tidbits: celery/onion/carrots

Others may not like the heat but it doesn’t mean a less adventurous option. Sometimes it’s also much about the texture. Chop celery, onion or carrots into itsy bitsy pieces and stir it in your cheese before frying. You’d have your guests guessing.

sauce : ranch/sour cream/salsa/garlic yoghurt/lemon/lime/mustard/ketchup/raspberry/strawberry/mayo

Go out of your way for the sauce. Forget the Thousand Island dressing and surprise people with something new. Remember that it should be something that complements your previous choices. For instance, if you went with the basic Quickmelt which is rather salty, salsa will be your best bet because of its tanginess and spiciness. Mozarella which has a strong flavor yet little saltiness compared to local cheeses can be paired with sour cream or ranch dressing. It can also be a combination of dips!

I know a lot of people addicted to cheese, like Andrea, Cheers!

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