Roquefort Crackers

Yet again, another cheese cracker. Obsessive though I may be, there is nothing wrong with adding more cheese crackers to my repertoire. I have learned that I like the slice and bake version of crackers the most because you can make the dough, roll it, and leave it in the fridge until you are ready to bake which makes for easy weeknight baking.

D&D_2038I have also learned to bake a test batch of 2 – 3 crackers if it is a new recipe just to see if the temperature and timing are okay. And I am glad I did that with this recipe.

You see, I had the oven at 400 degrees for another recipe and sliced up the dough for two test crackers on a parchment-lined baking sheet and baked it for the 8 minutes, turning half way through. The color was really good, but the center of the cracker was raw. I let them rest to see if they got a little crunchy as they cooled, but they did not.

So now my idea is to lower the temperature to 375 and baking them a bit longer. Fingers crossed this will work, because I think this might be a really good cracker. We shall see. 

Lo, and behold – the 375 degrees for about 8 minutes worked like a charm. Yippee for test crackers. 

8 Tbs unsalted butter, room temperature
8 ozs Roquefort, room temperature
1 cup all-purpose flour
1/4 tsp cayenne

In the bowl of a stand mixer, cream together butter and Roquefort until smooth. Add flour and cayenne and mix until smooth.

Divide dough into two pieces and roll into 1 1/2 inch logs. Wrap in waxed paper. Refrigerate 12 hours.

Preheat oven to 400 degrees F.  Slice logs in 1/4 inch slices. Place on parchment lined baking sheet and bake 8 minutes until lightly browned – watch closely. Cool completely.

Source: bonappetit.com/recipes/article/Roquefort-Crackers / California American Cookbook.

This is just the kind of recipe story that I love. Sometimes family stories at just the best.

Needs more cayenne , but that always seems to be the case –  because I am me.

Butter / Egg Usage – November 2016

4 November 2016 –  Walnut Tartlets – 16 Tbs (8 for crust / 8 for filling) / 1 large egg

4 November 2016 – Sour Cream Pecan Sandies – 8 Tbs / 1 large egg

4 November 2016 – Keebler’s Pecan Sandies – 8 Tbs / 1 large egg

12 November 2016 – Lemon Buttermilk Cupcakes – 1 large eggdd_1645

13 November 2016 – Parmesan Walnut Crackers –  8 Tbs

18 November 2016 – Nut Tassie Dough – 16 Tbs

18 November 2016 – Lemon White Chocolate Chip Cookies – 16 Tbs / 2 large eggs

23 November 2016 – Cornbread for Dressing, two pans – 2 eggs

23 November 2016 – Sugar Cookies with Hershey’s Kiss – 8 Tbs / 1 large egg

23 November 2016 – Butter Crust – 5  1/3 Tbs butter

23 November 2016 – Old-Fashioned Pecan Pie – 4 Tbs / 6 large eggs (yolks only)

23 November 2016 – Sunday Sweet Potatoes – 5 1/3 Tbs / 2 large eggs / 4 Tbs

24 November 2016 – Cornbread Dressing – 3 Tbs / 2 large eggs

25 November 2016 – Lemon Bars – 8 Tbs / 5 large eggs

 

114.9 Tbs butter = 14.3625 sticks = 57.45 ozs = 3.59 pounds

7 eggs

 

Parmesan Walnut Crackers

I do love to make crackers. I have a cracker binder. I am guessing not many people have those. I mean a cheese cracker binder. Well, there it is. I just cannot help it, I love cheese crackers. This recipe was my winner in 2012 cracker challenge. Not my best year, but the best crackers. And I keep on making them again and again. dd_1673

8 Tbs unsalted butter, room temperature
4 ozs freshly grated Parmesan
1 cup all-purpose flour
1/2 cup walnuts, chopped
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
big pinch of fresh cayenne

Cream butter and Parmesan and mix well. Stir in flour, walnuts, salt, pepper, and cayenne. Form mixture to 1 inch logs and wrap in cling film. Refrigerate for at least 30 minutes or up to 3 days, or longer.

Preheat oven to 350 degrees. Line a baking sheet with parchment. Cut log into 1/4 inch slices. Place slices on a baking sheet about 1 inch apart and bake for 20 minutes until edges are golden.

Winner of the cheese cracker challenge. Yes, I do a cracker challenge quite often. So sad. And very geeky. But that is me.

I think I’ll do it in January just for fun with a new set of recipes. Might include cheese straws for this one. Or maybe not. We shall see.

My thoughts on the Cracker Challenge – yep, that sounds slightly weird. Geh.

After the 2012 cracker challenge, I decided to make the ultimate cheese cracker – my own version. I took the following things into consideration: ingredients on hand, time to mix, log or flat, dough handling, time to chill, spice. nuts. flavor, crispiness, cost to make, and it all culminated in an all around winner which was – Parmesan Rosemary Walnut Shortbread.Will make that again, because I really love them. Because growing fresh Rosemary is simply easy – just put it in the garden in a place  that gets lots of sun, but not too much water – read: no sprinkler system.

D&D_1476That said, I took the best qualities from the 5 recipes I used and developed this. I think this just might be my first real recipe on my own – although with a little help. I do freelance in cooking, but baking is a completely different animal.

The cracker challenge sat for a while (until 2016), but now we are going to make my ultimate cracker and see if/how it measures up. I am not growing Rosemary – damn it. But we shall manage. Will soldier on. That is what I do. It is June 2016 and I cannot sleep, so this is what I decided to do. I’ll wear it proudly. It is June 2016 and I cannot sleep, so this is what I decided to do. I’ll wear it proudly.

6 ozs all-purpose flour – yes, we are measuring by weight – why else do I have the damn scale? Thank you Ruhlman.
2 ozs grated cheddar – plus just a bit because that is what I do.
2 ozs finely grated Parmesan – it really seems like a lot but in reality it is not, mostly.
1/2 tsp cayenne – I think next time – more, yes, please – more.
1/2 cup walnuts, chopped, but not too finely
1/4 tsp freshly ground black pepper
4 ozs (1/2 cup) unsalted butter, chilled and cut into 1/2” pieces
1 egg yolk, with just a smidge of cold water

First thing, I chop the walnuts in the food processor and since everything else is going to be mixed in there, it is no big deal. Remove the walnuts.

To the food processor, add the flour, and cheeses, cayenne, walnuts, pepper and whir around a bit. Then add butter. Once that is combined, add the egg and water to the top of the dough and just pulse until it comes together. Then add the walnuts back in. Will not be long to come together.

Dump out on waxed paper and press together and then shape into a couple of logs. Chill overnight or up to three days.

Preheat the oven to 350 degrees and line a baking sheet with parchment. Cut the logs in 3/4 inch slices or there abouts. Just try to make the slices very similar to each other. That way they bake the same way. It takes about 12 minutes to bake them, but you need turn them half way through. You want the edges slightly gold and the same with the bottom. That really is as far as you want to go in the baking these cheese crackers.

Hood got a bit of cheese, but the cracker rolls are in the fridge and ready to be baked and in my head, they will be good because the dough was not damn bad.

Nota bene:That is something I have learned – if the dough does not taste good, neither will the cookies or crackers.

 

 

Cheddar Pecan Crisps

D&D_0974

Cheddar Pecan Crisps

Cheddar crackers are some of my favorite things in the world. I make them year round, eat the for breakfast (yep totally), lunch, snack, or dinner. There are several things though, that I require of my cheddar crackers. First, nuts of some kind, then heat, typically cayenne because the heat comes a little late so you get to taste the cheese/nuts first. After that, I have things I enjoy, such as some herbal components, particularly rosemary, sometimes a little dried fruit – it makes sense on a cheese board it should make sense in a cracker.

1/2 cup unsalted butter, softened
8 ozs cheddar, grated, big holes on the box grater
1 large egg yolk
1/2 tsp salt
1/2 tsp cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

Sift together salt, cayenne, and all-purpose flour over a sheet of waxed paper. Preheat oven to 350 degrees. Beat together butter and cheddar in the bowl of a stand mixer until smooth, then add in the dry ingredients. Add in the pecans.

Roll into rounded teaspoons of dough and arrange on a parchment lined baking sheet inches apart. Flatten into 1 1/2″ disk with the bottom of a glass or the back of a spoon and bake until golden, 15 – 18 minutes.

Yield: 50 crackers sort of…. well, not really.

No idea where this recipe came from, and it is pretty much altered from the original recipe.

I think you can substitute walnuts for pecans in this recipe. This isn’t always the case, but in this instance, it would work. Pecans are a little sweeter and they are local and so fresh, so that’s what I go with. I don’t typically substitute red pepper flakes for cayenne. But I might try Aleppo pepper next time.

10 Nov 2002
10 May 2009 – Mom’s Day
14 Nov 2015 – cheese crackers for me and there it is.

Cheddar Parmesan Crackers

How weird is it that you have a binder full (!) of cheese cracker recipes? Who does this? No one.
Well, I do. I’m not even sure how this started really, but it did and these, as a group, are one of my favorite things to bake. I eat them for breakfast and for a snack when I get home and am making dinner. I love the fact that most of the crackers I make you can get the dough together and then bake up to a few (or more) days later. The slice and bake nature suits me for baking mid-week.
I have certain things I like about crackers: I prefer cheddar and/or Parmesan over Bleu cheese; nuts should be involved and I D&D_0871lean towards walnuts – pecans can be a bit sweet; my favorite herb is fresh rosemary; and there should always be bit of heat, usually provided by cayenne.
I guess the only thing about crackers is that humidity will effect them (or is it affect). I was correct with the effect – thankfully.
They still taste amazing, but they are a bit soft. Something that cannot be helped even this time of year. It’s early November and humid and in the 80’s. That’s our “fall” as it were.

4 ozs. cheddar, gated on the big holes of a box grater (no pre grated)
2 ozs. Parmesan, finely grated
3/4 cup all-purpose flour
1:4 tsp dry mustard (Coleman’s)
1/4 tsp kosher salt
1/4 tsp cayenne pepper
4 Tbs unsalted butter, softened and cut into small pieces
2 Tbs cold water, plus more if needed

In a food processor, blend all ingredients except butter and water. Pulse five times to make sure all ingredients are mixed well. Add small pieces of butter, and pulse until pea sized dough. Add water, a tablespoon at a time until the dough just starts to hold together.

Dump the dough on to waxed paper and roll into a log about 1 1/4 inch in diameter. Wrap well and refrigerate for at least two hours or up to two days (Or freeze for up to a month).

Preheat oven to 325 degrees. Cut log into 1/4 inch slices and arrange slices on a baking sheet about 1 inch apart. Bake for 14 – 15 minutes, rotating pan half way through, until lightly golden. Cool on a rack.

Notes: top crackers, before baking with finely chopped walnuts.

05 September 2006 – outstanding
21 December 2006
21 December 2008 – heaping 1/4 tsp mustard; 1/4 tsp cayenne = perfect
vvg – light and crisp – best cheddar cracker
6 March 2010 – still futzing with time and temp
6 December 2014
31 October 2015 – 38 crackers total, vg

Gruyere Walnut Crackers

D&D_0392

Gruyere Walnut Crackers

I think I may be the only person that makes their own crackers. I’ve been doing this for years and have learned so much from the process. This recipe – if you can call it that – is based on my favorite cheddar cracker recipe and on the cheese cracker challenge of 2012, which was, I have to say, epic.   Again, excellent use of commas. Can not help my self.

So here we go …

6 ozs all-purpose flour – yes, weigh it.
3 ozs Gruyere, grated – do I need to say it again?
1/2 tsp table salt
1/4 tsp cayenne
4 ozs unsalted butter, chilled, cut into small pieces
1 large egg yolk
2 Tbs water
2 ozs walnuts, finely chopped

In the bowl of the food processor, chop the walnuts. Remove them and add the flour, Gruyere, salt, and cayenne. Pulse to incorporate. Add butter and pulse until dough is pea sized pieces. Add nuts and pulse until the dough comes together.
Pile crumbs on an unfloured surface and knead a few times to pull the dough together. Roll the dough into two logs about 1 inch in diameter. Wrap in plastic wrap and refrigerate for 4 hours or up to three days.

Heat oven to 350 degrees. Line baking sheet with parchment. Slice the logs into about 1/4 inch slices. The most important thing is the slices are similar in size. Space the about an inch apart. Bake 12 – 15 minutes, rotating baking sheet half way through. Place on a rack to cool, and the store in an airtight chamber.

I’ve modified one of my favorite cheddar cracker recipe to use a very nice piece of Gruyere I had. I’ve made some modifications to the methodology and to some of the flavorings.

Cheddar Versions:

13 December 2008

1 July 2012

28 December 2013

1 November 2014

Gruyere Version:

24 August 2015