Feeds:
Posts
Comments

Archive for the ‘holidays’ Category

Every year, while home for Christmas at my mother’s, I buy a quart of eggnog. Every year, I forget to drink it. Every year, after I’ve returned home she calls me up and yells at me for not drinking said eggnog. I’m not too sure what happens but essentially, I forget. This year though, I made a pretty good dent in it. I didn’t finish the container but I did make a conscious effort to drink it, starting with a large glass Christmas Eve morning with a healthy shot of bourbon in it. Maybe that’s the secret: booze. I’ll keep that in mind.

(more…)

Read Full Post »

This is it: Day 12 of The 12 Days of Crackers and the final in the olive oil cracker series. When I was coming up with ideas for flavoring all these crackers, I took stock of my spice selection. To put it bluntly, it is a vast assortment; the accumulations of multiple development projects, travel adventures and an irresistible urge to buy interesting things. Digging through a cabinet, I noticed I had 4 or 6 different bottles of Japanese seasonings, the majority in the togarashi family. I should probably use them.

(more…)

Read Full Post »

Got the hang of an olive oil cracker? Good. Because now we’re getting interesting. This one has za’atar, that cornerstone seasoning of Levantine cooking. If you’ve cooked from any of Yotam Ottolenghi’s books, chances are good you’ve got a jar sitting on your spice shelf. (Probably some sumac too, right?) So let’s use it, shall we?

(more…)

Read Full Post »

Part Three … here we go. We’ve done four cheese crackers, we’ve done four savory shortbread crackers and now, for the final installment in the 12 Days of Crackers, we have the most crackery of the bunch: Olive Oil Crackers and the first one is a particular favorite … Everything Spice Olive Oil Crackers.

(more…)

Read Full Post »

Alright. We’re at the end of phase 2 of this series, the fourth savory shortbread recipe and eight of twelve down. Next up we’ll move onto rolled olive oil crackers but for today, we’re using one of my very favorite herb combinations: herbes de provence. It’s a blend of dried herbs considered typical of the Provence region of southeast France and typically includes savory, marjoram, rosemary, thyme, oregano and for some reason only in the United States, lavender. Personally, I like the lavender addition here as it’s such a slight, complimentary flavor and in no way tastes like potpourri or soap as can often happen. Add some salt and pepper and maybe a little lemon zest and you have the best lamb dry rub ever. But I digress.

(more…)

Read Full Post »

Continuing on this cracker journey, and more specifically this savory shortbread journey, today we’ll take that base shortbread dough and add some fruit and herbs. First up was a spiced, salty olive version, today is dried apricots and tarragon.

(more…)

Read Full Post »

So we’re moving onto the next phase of the 12 Days of Crackers. The first four posts were cheese based; a buttery pie dough type of base with cheddar, blue, goat or parmesan cheese mixed in. Did it, done, in the freezer, right? Ok, moving on. Today and for the next four posts, we’ll explore savory shortbread. Buttery, crumbly, just a touch sweet and utterly irresistible. And we’re starting off the bunch with a Mediterranean olive version.

(more…)

Read Full Post »

Older Posts »