Sunday, April 21, 2013

Crackin' Up

Cheese and crackers is probably my favorite appetizer. I love soft brie, firm chedder, I recently sampled and bought a sheep's milk gouda that was spectacular. Buttery and firm, delicious by itself, but even better with crackers. We usually have on hand a couple different kinds of crackers, we like the brand Milton's and there a couple of Trader Joe's crackers that are good. But recently, when facing a cracker shortage I decide to make some. It was much easier that I thought is was going to be, and fun too!
 After rolling out the dough, you can add seeds, herbs, salt (definetly salt) and roll them into the dough.Then you cut it into pieces and bake.
A dough scraper should always be at the ready when handling dough, and cracker dough is no exception. After cutting the thin pieces of dought into my cracker shapes, the dough scraper was key in transferring them to the sheet pan for baking.
 I made one batch of poppy seed and sea salt, and another with Herbs de Provence and sea salt. They were both delicious. I think next time I'l do one with parmesan cheese - how could that go wrong?
 Despite the ease of mixing and baking up these delcious snacks, the clean up is always there to snap you back to reality. The second bowl with the pastry blender in it is from my crust making - sweet potatoe pie was also made on the same day.

 There are plenty of cracker recipes out there - I used the one in a fabulous little cookbook called D.I.Y. Delicious by Vanessa Barrington. It's a great read and has many interesting techniques and recipes. Until the next food adventure!

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