donderdag 24 februari 2011

Savory Blue Cheese Crackers

A cross between a biscuit and a cracker, these blue cheese nibbles go well with cheese, soups or just on their own. Baking the blue cheese helps to cut the sharp and salty flavour, while at the same time, adding a unique burst to the palate in these otherwise simple crackers. Any sharp cheese can be substituted, such as extra old cheddar or perhaps aged Gouda. I might add that baking is a good way to warm up on a chilly winter day.

I adapted the recipe from Nigella Lawson's How to be a Domestic Goddess.
Savory Blue Cheese Bites

6 ounces of blue cheese, crumbled
1/2 cup of unsalted butter (1 stick), softened
1 egg
1 cup of unbleached white flour
1/4 cup of cornmeal
pinch of sea salt
1 beaten egg for glazing


Line a baking sheet with parchment paper.

In a large bowl, combine the cheese, butter and egg with a pastry cutter or a knife and fork. Gradually add the flour and cornmeal to form a soft dough. Shape the dough into a flat round and wrap in plastic wrap. Refrigerate for at least 30 minutes. Roll the dough out on a floured board or on a piece of lightly floured waxed paper to a thickness of 1/4 - 1/2 inch. Cut into rounds or squares and transfer to the prepared baking sheet. If desired, brush with beaten egg.

Bake in a 375 degree oven for 10 - 15 minutes or until they begin to brown on the edges and puff up a bit in the middle. Cool on a wire rack and serve.

Yields roughly 20 crackers.

Other cracker recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Graham Crackers
Rice Crackers
Feta Cheese and Cumin Crackers
Spicy Parmesan Crackers

On the top of the reading stack: Mysteries by Knut Hamsun

Audio Accompaniment: Drift by Adham Shaikh and Tim Floyd

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