Mustard-Swiss Crackers

This is a new recipe for me and a new idea as well. I have so very many cookbooks, but just for convenience sake, I usually use recipes I’ve saved on my cute little red drive from off the interweb.

Well that stops now. I am going through so rather old cookbooks to start “cooking the books.” I won’t do it all at one time, just as I feel like it, but this is my first foray into the idea.  I already know what I have next in line – spoilers, but since I had swiss in the house and all kinds of mustard and I have an unnatural thing for crackers, I decided to start here. My changes, due to not wanting to go to the Publix,  are noted below.

D&D_28248 Tbs cold unsalted butter, cut into cubes
8 ozs Swiss cheese, coarsely grated (2 1/4 cups)
1 cup all-purpose flour
3 Tbs Dijon mustard – used Gulden’s and added Dijon to the next grocery list
2 tsp dry mustard (Coleman’s)
1 1/2 tsp mustard seeds – didn’t use
1 tsp salt

In the bowl of the food processor, blend butter and cheese until almost smooth. Add remaining ingredients and pulse until combined. Divide dough between two sheets of waxed paper and role into an 8 inch log. Wrap tightly in wax paper and then foil; freeze until firm, 1 1/2 – 2 hours.*

Preheat oven to 350 degrees. Line baking sheet with parchment. Cut logs into 1/4 inch slices and arrange 1 inch apart. Bake, turning half way through until edges are golden brown, about 15 minutes. Transfer to wire rack to cool.

Source: The Best American Recipes: 2004-2005

Cook the Book 2018

*Refrigerate overnight – totally worked as it most of the time does.

Dough 7 April

Baked 10 April – smells a lot like mustard, but the taste is wanting. Needs some heat and I think the Swiss just gets lost in the end. So we shall try this again – maybe adding a pinch of cayenne

They bake up beautifully though, so worth another try (very soon) with some flavor adjustments. Maybe the Dijon mustard will make a change too.  Sprinkle of some salt on the top. Not sure – so many ways that this can go.

Love things you can prep and leave in the fridge and bake a few days later. Makes baking in the evening after work so much easier. You feel like you’ve accomplished something on a Wednesday or whatever.

 

Cheese Straws

I have yet to get into my cheese cracker fixation for this year, but I will. I liked these, sort of. I would have liked them thinner. I will do a better job next time, but they do taste good. And my friends liked them a lot. They just look pudgy.  Maybe I’m being too picky. Yes, likely. But they do taste good.

6 ozs. sharp cheddar, grated
1 1/2 cups all purpose flour, plus more for dusting
8 Tbs unsalted butter, room temperature
1 tsp dry mustard powder
1 tsp salt
1/4 tsp ground black pepper
1/4 tsp cayenne

D&D_9405

Cheese Straws that are kind of fat, but they tasted really good.

Preheat oven to 425 degrees. In food processor, mix flour, butter, mustard, salt, black pepper, cayenne. Add butter and cheese, pulse until dough forms.

Transfer dough to a lightly floured work surface, divide into 4 equal pieces. Roll each piece into a rope about 3/8 inch in diameter and 18 inches long; cut each rope into 6 three inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.

Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to wire rack to cool. Store in an airtight container for up to 2 days.

Source: oops. Don’t know. That’s a bad habit of mine.