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Posts Tagged ‘holiday snacks’

Today, for our second cracker of this bunch, I’ve got that classic fruit and cheese combination: a little blue cheese, a little fig. Now, I need to explain something before we get too far into this. These are subtle. There is not an overwhelming flavor of blue cheese in this cracker. It’s rather dainty, comes through on the back end and this makes it an excellent cracker to add to the cheese board/charcuterie platter to top with other delicious things. This is good news if you’re not a big fan of the blue. There’s just enough savoriness to make it interesting but isn’t overwhelming. If you’re a blue cheese fan expecting a big blue cheese hit, this may not do it for you but put a few fresh crumbles on top you’ve got one outstanding bite. So you do you. (more…)

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Ok, here we go! The first of the bunch of our 3 dough, 12 crackers for all your holiday snacking needs and we’re starting off with the four cheese varieties. First up is a good one – Cheddar Old Bay Crackers. Sort of like a zipped up Cheez It. To start, make the Cheese Base Cracker Dough I posted the other day, divide it into four even pieces and use one for this recipe. Refrigerate or freeze the rest – we’ll get to it. (This works best if you make the base dough and flavor right away but I realize that’s not always possible. If the dough is frozen, let it thaw in the fridge overnight. If it’s cold and hard, let it sit on the counter for a good 10-15 minutes so it’s cool but pliable.) This round is sort of like pie dough, you want to keep the butter kind of chunky, or as best as you can as it’s going to get worked over a few times, both in the initial mix and in the flavoring mix.

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It’s that time of year again, my friends. Time to bake cookies until ingredient lists invade your dreams and you mumble recipes in your sleep. Or is it? For the last three years I’ve tried to ease the burden of cooking, baking and gifting by using a favorite trick of mine – take one basic butter cookie dough, add various ingredients and turn it into a bunch of different types of cookies. Great, right? You turn out amazing cookie platters, no one is the wiser and you maintain a semblance of sanity. Twelve varieties each year has yielded 36 different cookies, of all flavors, colors, and textures from just one basic dough. This year, I find myself burnt out on cookies, even a year later. I’m just not feeling it and any new ideas I came up with were not sparking joy. I’m taped out this year. Instead I came up with something that excited me, something similar but different. Why not savory?  What if I came up with 12 savory crackers from one dough?

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Now that the holiday entertaining season is in full swing, I’ve been thinking a lot of about some new appetizer ideas. Last week I posted some really great antipasto squares, a mix of Italian meats and cheeses sandwiched between crispy layers of pastry. Delicious! This week at a friends Thanksgiving festivities, I actually squealed when he put out a platter of stuffed mushrooms. They are one of my favorites and while I tend to favor a traditional sausage stuffed mushroom, to be honest, I’ll go for any damn kind you put in front of me. I started thinking about a new spin and having made french onion soup a few weeks back, I thought that might make a good stuffing – caramelized onions and melted cheese. Brilliant.

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