Page 174 - A Literary Holiday Cookbook

Makes 15 haycorns

“I’m planting a haycorn, Pooh, so that it can grow up into an oak-tree, and have lots of
haycorns just outside the front door instead of having to walk miles and miles. Do you see,
Pooh?”
—Piglet, Winnie-the-Pooh

Piglet is one of my favorite fictional characters because he shows that greatness can come
in a tiny package. Let’s show our appreciation for Piglet by making his favorite food:
haycorns! Of course, actual acorns aren’t that palatable, but these cheese-based
reproductions are just the thing to start a culinary journey through the Hundred Acre Wood.

INGREDIENTS

3 ounces Asiago cheese
4 spreadable Swiss cheese wedges (0.75 oz. each)

¼ cup sliced almonds

INSTRUCTIONS

1 Finely shred the Asiago. In a medium bowl, mix the Asiago and

cheese wedges until well combined. Cover and chill in the
refrigerator for 30 minutes.

2 Preheat oven to 325°F. Spread the almonds out on an ungreased
baking sheet and toast for 3 to 5 minutes or until just slightly brown.

Allow to cool, then gather them together in the middle of the pan and

finely crush with a rolling pin. Set aside.

3 Line a baking sheet with parchment or wax paper. Scoop the

cheese mix into a piping bag fitted with a large round tip. Using a
spiral motion, pipe the mix into small cone shapes on the parchment

(approximately ½ tablespoon mix per cone). Smooth them with your

finger using a downward swiping motion and pinch the tip to get the
desired acorn shape.