Tuesday, June 7, 2011

Blue Cheese Crackers...dedicated to the devotion of a girl to a dairy product.

True love is so powerful it courses through your veins and overpowers your every sense.  When you fall in love you can somehow see it, hear it, feel it, smell it and  most importantly (especially in this case) taste it.  I get like this when I venture down the cheese aisle at the grocery store.  Just as my cart turns the corner and I spy the dairy delight the heavenly stench permeates my nostrils and my mouth begins to water.

Tonight is the Jewish holiday of Shavuout and it is traditional to eat lots of milk and cheese.  For a good article about this tradition and a delicious chalah recipe, see the one featured in the LA Times this week.  In honor of the day I decided to post these delicious cheese infused crackers.  I made these for Mother's Day this year and have been saving them for a good time to post.  These are best with wine but compliment any cocktail or appetizer party very well.  As per usual, the recipe is another gem from Ina Garten.

*These have to be refrigerated for 30 mins. before baking.
*Makes ~25 crackers.
*Keeps very well.

1/4 pound (1 stick) unsalted butter at room temperature (makes it easier to mix in) 
8 ounces blue cheese at room temperature
1 1/2 cups flour
1 tsp. salt
1 tsp. pepper
1 egg mixed with 1 tblsp. water (used to brush on the exterior of the dough)
1/2 cup chopped walnuts 

Cream together the butter and blue cheese (best to use an electric mixer but feel free to go natural and use your muscle).  Add the flour salt and sugar and mix well.  If dough doesn't easily form add 1 tsp. to 1 tblsp. of water (it depends on the how wet the cheese you use is if you'll need this). 

Form the dough into a ball with your hands and place on a floured surface.  Roll into a log about 1 ft. in length and 2 inch. in diameter.  Brush with your egg wash mixture. 

Spread the chopped walnuts out in front of the dough and then roll the log over the walnuts.  Use slight pressure to make sure they stick in the dough.  Refrigerate for about 30 minutes before slicing (a little more than 1/2 inch. thick crackers) and then baking for 20 minutes @ 350F.  The little discs will turn golden brown when they're done.


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