For my Labor Day dinner party I also tried a new appetizer that looked
interesting. I will post it with the following caveat: anyone who
actually makes this appetizer is out of his/her mind.

I was looking for a do-ahead appetizer, something a little different
and the below caught my eye, a cheese crisp that wouldn't be too heavy
before dinner and didn't require a plate, utensils, etc.

This is a *very* labor intensive recipe and the result is, IMHO,
definitely not worth the effort or waste of good ingredients. I only
post it as a public service in case some poor soul comes across it in
Epicurious or an old Gourmet magazine <g> Oh, and if you make it
ahead (as I did) and want to "recrisp" them, putting them in a 350°F
oven for 15 mins. is going to leave you with nothing but carbon. 30 -
45 secs. is plenty.

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Appenzeller Cheese Crisps

appetizers

1/3 cup whole milk
1/4 pound appenzeller cheese, coarsely grated; (1 1/2 cups)
1/2 ounce finely grated parmigiano-reggiano (1/4 cup)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 large eggs, lightly beaten
1/3 cup beer (not dark)
1 quart vegetable oil

Bring milk just to a boil over moderate heat in a 3-quart heavy
saucepan and remove from heat. Whisk in cheeses until melted, then
cool to room temperature, about 15 minutes.

Meanwhile, whisk together flour, baking powder, salt, and pepper in a
large bowl.

Stir eggs and beer into cheese mixture, then stir into flour mixture
until combined. Force batter through a medium-mesh sieve into a
2-quart measure or bowl and let stand, uncovered, 30 minutes.

Transfer batter to squeeze bottle.

Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) until
thermometer registers 320°F. Working very quickly, squeeze batter into
hot oil in loose swirls to form 4 (2 1/2-inch) lacy rounds, then fry,
turning over once, until golden, about 1 minute total. (Rounds will
expand to about 3 inches as they cook.) Transfer with a slotted spoon
to paper towels to drain in 1 layer. Make more crisps in same manner.
Serve warm or at room temperature.

Special equipment : a 12-ounce plastic squeeze bottle with a 1/16-inch
hole in tip; a deep-fat thermometer

Cooks' note: Cheese crisps can be made 2 days ahead and cooled
completely, uncovered, then kept in an airtight container, layered
between sheets of parchment or wax paper, at room temperature. Recrisp
on a baking sheet in a preheated 350°F oven, about 15 minutes.

Contributor: Gourmet

Yield: 45 servings

Terry "Squeaks" Pulliam Burd

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"