SEEDY CRACKERS FOR A FUN PARTY!

Remember The Secret Recipe Club? Oh, how I miss those fun times…  But, even if it’s over, many of the virtual ties made over the years stayed strong. One of the “secreters”, Sid, has just published a nice cookbook, and organized this Virtual Tapas Time Party in which bloggers pick one recipe to highlight, everyone posting together today. I am thrilled to be part of it, and share with you a delicious take on crackers. They leave anything you can buy at the store in a smoke. They are hearty, tasty, crunchy, and I must also say… addictive (sigh).  Some serious self-control is needed. They are awesome even naked. Yeah, some jokes come to mind, but I’ll exercise self-control there too, and skip them.

SOMETHING’S SEEDY CRACKERS
(from Sid’s Nibbles and Bites)

2 cups bread flour
1 cup mixed seeds – equal amounts of each of Flax – Chia – Sesame
1 1/2 tsp. salt
2 tsp. baking powder
3 Tbsp. olive oil
3/4 cup water (enough to moisten the dough, maybe a little more if needed)

Heat oven to 450 F.

Mix all ingredients together, and let rest for about 15 minutes.  Divide the dough into either thirds or quarters, and roll out each piece 1/8 thick. Cut into squares and place on a baking sheet.

Bake for about 12-15  minutes, or until the crackers start to brown around the edges. Remove from pan, cool on a rack and serve.

ENJOY!

to print the recipe, click here

Comments: I rarely make crackers. Some of the store-bought products are so good and convenient, I truly do not mind opening a package and serving them at dinner parties. Take Ak-Mak, for instance. They are simply perfect with hummus, cheese, tapenade. But Sid’s book gave me the push I needed to bake a batch, and I must admit, they are much, much better than those commercially available. Plus, you can customize them the way you like, using different seeds, or even some spices. And fun to make too. I could have rolled them a little thinner, because they do puff up a little during baking. It’s the baking powder speaking.  Oddly shaped pieces should be baked too, I think they look great and the pointy edges are perfect to stab into a creamy spread.

A little overview of Nibbles and Bites

I share my two top favorites of each chapter, so you can have an idea of what the book is all about.

SPREADS, DIPS AND MORE… Mini-Dried Cranberry and Pistachio Balls (they look adorable, and I imagine taste great). Jalapeno Popper Dip (definitely my kind of a dip).

HUMMUS… A full chapter on my favorite appetizer in the known universe! Hard to choose only two, but here we go: Curried Carrot Hummus, and Chocolate Hummus (intriguing, but I bet it works, the combination of tahini with chocolate is becoming a classic).

RETRO… Who does not like a good old retro concoction?  Smoked Salmon Pinwheels, and Egg Salad Pinwheels make my list, most definitely.

CRACKERS… The recipe I featured, absolutely delicious! The second contender which I almost made, Lemon and Rosemary Crackers. No justification needed.

EGGS… Basic Deviled Eggs (I am addicted, always searching for new takes on it), and Snowmen Eggs, which would be a perfect culinary project to do with kids.

WINGS AND THINGS… Cranberry-Orange Wings, and Chutney Wings called my name… I think chutney is one under-rated food, a bit retro perhaps, but so delicious!

SEAFOOD THINGS… Definitely the Blackened Mango Shrimp on a Stick… and Carrabelle Crab Cakes, a recipe that won People’s Choice Award two years in a row! Talk about a great endorsement…

PLAIN FUN STUFF… Tomato Bites (adorable) and Vegetarian Potstickers make my favorite pair.

I hope you enjoyed the featured recipe and the virtual tour of Sid’s book. Make sure you stop by Sid’s blog to see what our friends made from Nibbles and Bites.

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CHEDDAR AND FENNEL SEED CRACKERS

Cheddar Fennel Crackers
These crackers were part of the appetizers we served at a small dinner get-together.  I’ve always wanted to re-visit crackers, as my first experience with them was pretty awesome. But way too long ago, this blog was just a baby back in September 2009.  Fun times. These are completely different creatures, thick and flavorful, they stand by themselves without the need of any spread.  The fact that you can make them ahead of time, then slice & bake is an added bonus. I am all for making my life easier when entertaining. Let me rephrase that. I am all for making my life easier. 😉
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CHEDDAR AND FENNEL SEED CRACKERS

(adapted from the blog Lemons & Anchovies)
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¼ pound (1 stick) unsalted butter, room temperature
3 ounces sharp cheddar cheese (grated with a Microplane)
1 tablespoon + 1 teaspoon fennel seeds
1 + ¼ cups all-purpose flour
zest of 1 lemon
Pinch kosher salt
A pinch or two of freshly ground black pepper
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Using a stand mixer with the paddle attachment, cream the butter for about one minute. With the mixer on low-speed, add the cheese, salt, pepper, lemon zest, and fennel seeds just until combined, scraping the sides of the bowl as necessary.  With the mixer still in low-speed add the flour,  and turn off the mixer once the mixture is in large crumbles, about one minute.
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Transfer the dough to a lightly floured surface, press into a ball then roll it into a 9-inch log. Wrap it in plastic wrap and chill for at least 30 minutes before slicing and baking.
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When ready to bake, heat your oven to 350℉. Slice the dough into roughly 3/8-thick rounds and lay them on a baking sheet lined with parchment paper. You can sprinkle more fennel seeds on top of the rounds if you wish.
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Bake for 20 minutes, rotating the sheet halfway through the cooking time, until very lightly browned. Cool on a wire rack and serve at room temperature. They keep well in an airtight container for a few days.Makes about 24 rounds.
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ENJOY!
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to print the recipe, click here
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Comments: 
At first I had some trouble shaping the log of dough, and had to add a little more flour, but finally it all came together smoothly.  These crackers have a shortbread feel, they crumble as you bite into them, and their flavor gets more and more pronounced as you chew them. The lemon zest definitely adds a lot, even though fennel and cheese are strong components in the overall taste.  The basic recipe could be taken in many different directions with different cheeses and spices…  I think that an experiment with a little bit of dried lavender could be quite interesting, but it might be tricky to pick the right cheese to go with it.
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This was my first time baking this type of cracker. After slicing it would have been nice to smooth out the surface gently with the tip of the finger, particularly the edges.  Something to consider for next time. Bake and learn, my friends, bake and learn…
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Turkish Chicken Kebabs

BBA#17: LAVASH CRACKERS

ready1

BEWARE: THESE ARE ADDICTIVE!!!

Now that I finished this recipe, let me say that as I began I was not too enthusiastic about it.  I tried to make Ak-Mak-style crackers before, using an internet  recipe, and I was unhappy.  Not only was it a lot of work, but they had nothing to do with my favorite cracker.

But, a challenge is challenge, so I took a deep breath, grabbed the flour and went for it!  Thanks to the advice of those who are ahead of me, I knew that rolling a thin dough was important, or else the potential crackers would become pita bread.  Not that there’s anything wrong with pita, but…. pita is not a cracker.

Here you see the beginning of the process, a simple dough (53% hydration) made with flour, honey, oil, salt and instant yeast. Again, I did not bother kneading it to death. After incorporating the ingredients into a ball, I allowed it to sit for 15 minutes, then folded it a few times until it got smooth. From that point, I followed the recipe as written.  In 90 minutes, it was ready to roll out.

triosmall

Make sure that you roll it as thinly as possible without tearing the dough. I found it very forgiving, with no problems to roll out, although it was a bit tricky to lift into the baking sheet.  To decorate the dough I used nigella seeds (which I bought here), black sesame seeds, smoked paprika, and coarse salt.

seedsondough

Into the oven it went… As you bake it, keep an eye on it, because if your rolling is uneven, some parts might darken faster than others. It happened to  me, but I broke the darker parts away and allowed the rest of the sheet to stay in the oven longer. This approach worked quite well.

As they cooled down, I decided to try one. Then another. Then another. My beloved husband was not expected back home for at least 3 more hours, and the deepest proof of my love for him was this bowl with many crackers still inside.

crackersready

See some of the happy bakers who made the lavash crackers before me:

Carolyn and Joe from Two Skinny Jenkins
Texas Farmer from Sina.blog (Blog in Chinese, amazing photos!)
Phyl from “Of Cabbages and King Cakes”
Deborah from “Italian Food Forever”
Oggi, from “I can do that”