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Posts Tagged ‘three doughs twelve crackers’

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.

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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.

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Ok folks, last day of this cheese set of crackers. Today it’s the fourth and final one of the bunch and a classic combination at that: parmesan and rosemary. Yes, I did save the obvious one until last. It’s just that good.

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What is a cheese cracker variety if some sort of herby goat cheesy thing isn’t in the mix? Well, guess what today is? For Day 3, take that base cheese cracker dough, mix in some soft, fresh goat cheese, a bunch of chives and a clove of garlic and you’ve got a rather tasty little cracker.

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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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