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.

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.

Cheddar Pecan Crisps

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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

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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

Recipes – making them my own

I like trying recipes and finding favorites that I make over and over again. And I almost always make some adjustments. I cannot help myself. I guess the only recipes I do not change too much are my mom’s recipes and a few other family recipes.

Some recipes I change so much that I claim them as mine. I think that is fair, in the grand scheme of thing.

I think now it is time to start making my own recipes. So I am going to start with a few things that I remember from childhood that I have not been able to quite get there. So research. Which was always my favorite part of my uni education. Research, at least to me, is fun. What do you expect from a historian? Research. Yep. I’m a total nerd that way, but it was always my favorite part, at least until I learned how to really write. A public school education, at least in my day, did not really teach you how to write. It was sad really. The one thing I learned working for my master’s degree was that I needed to learn how to write and understand the English language much better than a public school education had taught me. To bad it cost a crap-load of money to do that.

I am still a word nerd, but I do not think that is a bad thing. It is kind of funny, I think if I had to do it over again, I would be (a Secret Service agent – no … really!) or a linguist (much more likely).

So research it will be for the following things:

Peanut Butter Fudge – can not quite help myself.

My mom’s meatloaf – especially a meatloaf sandwich.

Chicken and Rice – really simple, but slightly amazing.

Cheese Crackers – did the Cracker Challenge a few years ago, but I feel like the only person that makes cheese crackers – is that possible?

Potato Salad – been struggling with this all summer – and not to my satisfaction.

Peach Cobbler – wow – this one is charged. I love my mom’s recipe, but I don’t really like the biscuits on top. How to fix that?

 

 

Mrs. Lenkh’s Cheese Sables

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Cheese Sables

I’ve had this recipe printed for about ever and in my cracker binder – yes, I have binder for cheese crackers – mock me if you dare. But I have never made this recipe until now. It uses way more butter than normal for a cheese cracker recipe, but it is super flaky.  It comes together easily and then I let it sit in the fridge for several days. About a week, if I’m going to be honest, though the recipe said two days – I know from experience with cheese crackers, you can just let that slide a bit. Thankfully. I like the idea of making something one day and then bake them a bit later – that works for me. I do the same thing when pickling.

Okay for a definition of a sable – I have my handy-dandy The New Food Lover’s Companion.   A book I relied on as an event planner – it’s small and pretty much tells you everything you need to know about food. My mentor had one and when I went off on my own way, it was one of the first things I bought. So the definition of a sable is – “The French word sable means sand (knew that) and the cookies are so named because of their delicate, crumbly texture.”*

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 tsp. table salt **
  • 1/8 tsp. cayenne (used about 1/4 tsp because I am me)
  • 1/8 tsp. baking powder
  • 7 oz. (14 Tbs.) cold unsalted butter, cut into chunks
  • 3-1/2 oz. (1-1/2 cups) finely grated sharp Cheddar
  • 1-1/2 oz. (1/2 cup) finely grated Parmigiano Reggiano
  • 1 large egg, lightly beaten
  • 1/2 cup finely chopped pecans or walnuts (optional, nope – not optional – walnuts)
  • 1 large egg yolk mixed with a pinch of paprika and 1/2 tsp. water, as a glaze (smoked Spanish paprika)
  • Kosher or sea salt for sprinkling (didn’t use this at all) **
Put the flour, salt, cayenne, and baking powder in a food processor. Pulse to combine. Add the butter and pulse again until the butter is in small pieces, six to eight 1-second pulses. Add the cheeses, pulse, and finally, add the egg and pulse until the mixture just starts to come together.

Dump the dough on an unfloured surface. If you’re using nuts ( yes, you are), sprinkle them on the pile of dough. Knead by lightly smearing the ingredients together as you push them away from you with the heel of your hand until the dough is cohesive. Shape the dough into a flat disk, wrap in plastic, and chill for an hour or two to let the butter firm.

Position racks in the top and bottom thirds of the oven. Heat the oven to 400°F. On a lightly floured surface, roll out the dough to about 1/4 inch thick. Stamp out shapes or cut shapes with a knife. Arrange 1-inch apart on two ungreased baking sheets. Reroll scraps once and stamp again.

Brush with the glaze and sprinkle lightly with kosher or sea salt. Bake until golden brown and thoroughly cooked inside, about 14 minutes, rotating the sheets from front to back and top to bottom about halfway through. To test, break one in half and look to see if the center still looks doughy. If so, cook for a few more minutes, but be careful not to overbake. Let cool on a rack and store only when completely cool.

Source: Fine Cooking

*The New Food Lover’s Companion, 2001. p. 531.

** My printed version of the recipe says 1 Tbs table salt, which I thought was total over load, especially with Parmesan,  so I kind of used not that much. And then I tasted the first batch with no extra salt and loved them. So that’s how I did it. And the sables are pretty much amazing. And they hold up pretty well over a week or so. Humidity didn’t seem to get to them. Nice.

Not sure who Mrs. Lenkh is, but I am thankful for this recipe. Another win in the cheese cracker department.