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.

Walnut Blue Cheese Coins

D&D-9327

Walnut Bleu Cheese Coins

Makes 30

1 cup (3 1/4 ozs) toasted walnuts
3/4 cup all purpose flour, plus more for dusting
1/2 tsp salt
1/4 freshly ground black pepper
1/4 tsp baking soda
2 Tbs cold unsalted butter, cut into pieces
1/4 pound (4 ozs) blue cheese, crumbled
Coarse salt, for sprinkling

In bowl of food processor, finely grind 1/2 cup walnuts. Add flour, salt, pepper, baking soda; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until dough comes together, about 15 seconds.

Preheat oven to 350 degrees. Transfer dough to lightly floured surface; divide into two equal parts. Roll dough into two 1 1/2 inch diameter logs. Coarsely chop remaining 1/2 cup walnuts; sprinkle over clean work surface. Roll logs in walnuts. Wrap each log in plastic wrap, and chill until firm, at least 3 hours.

Slice logs into 1/4 inch thick coins. Transfer to ungreased baking sheet; sprinkle lightly with coarse salt. Bake until centers are firm to the touch, about 15 minutes. Transfer to a wire rack to cool. Store in an airtight container, at room temperature, 3 to 4 days.

Source: MS

What do you do when a recipe just doesn’t make it? Do you keep it to remind yourself not to do it again, or do you trash it and hope you don’t come across it again? And if you are, like me, a cracker fiend, you know you are likely to run across it again and think, damn, that sounds good. I think this may stem from my preference for Parmesan or Cheddar crackers. I’ve tried bleu cheese on several occasions and I think it’s just a bit to salty. And that’s what this was. And it didn’t keep well. I mean, I don’t expect crackers to last for a week, but a few days? Is that too much to ask?

Many thanks to the Man of the House for making my attempts at cooking / baking look so good. SR – ily mv blah & thank you!