Cheddar is a simple and always-welcome nibble. To add some autumn flavor for fall gatherings or Thanksgiving day, serve it in bowls made from corn husks. Choose a variety of your favorite Cabot cheeses. A fun recipe and lactose free!
Directions
- START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.
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PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.
- FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
- PINCH together the husk on each end, and tie with another strip.
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STUFF the “boat” shape with some paper towel to hold the shape you want, and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers.
