Tag Archives: Crackers

Parmesan Thyme Cocktail Crackers

Parmesan Thyme Cocktail Crackers 6610

Well, I think the holiday season is officially upon us. For some corporations people, the season has been breathing down our throats alive and kicking since the end of October, but I dislike getting involved in anything that smacks of the merry holiday spirit until after Thanksgiving. But, it’s now December, so here I am, merry spirit and jingling bells!

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All month long I’ll be sharing ideas appropriate for the season. Personally, I grew up celebrating Christmas, so in the spirit of write what you know, I’ll be sharing some recipes appropriate for Christmas dinner or brunch, but my hope is that most of them could be translated/adapted to a table for whichever holiday you celebrate.

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I’ll also be posting several ideas for the holiday cocktail parties! Because we all get invited to or host them all month long; sometimes we’re asked to bring a dish, other times we host it ourselves and do all the work. Either way, you have to make some food decisions, and I’m going to hook you up with elegant, delicious, small bites that would be perfectly at home in any seasonal cocktail party.

Parmesan Thyme Cocktail Crackers 6615

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Starting with these beautiful, amazing little crackers, perfect to nibble accompanied by a cocktail or glass of wine. They are about two bites each, require no utensils whatsoever, and your guests will go nuts for them. Elegant AND adorable, full of flavor, perfect chewy texture, and the pop of fresh thyme is really what makes these. I loved them, and hopefully you will too. Enjoy!

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Source: ever so slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

{One Year Ago: Pumpkin Ice Cream}

Ingredients:
8 tbs (1 stick) unsalted butter, at room temperature
4 oz. (about 1 cup) grated Parmesan cheese
1 tsp minced fresh thyme leaves
½ tsp kosher salt
½ tsp fresh cracked black pepper
1 ¼ cups all-purpose flour
Up to ¼ cup water

Directions:
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt and pepper, and combine.
With the mixer still on low, add the flour a little at a time and combine until the mixture is in large crumbles. Slowly add the water, 1 tbs at a time, until the dough begins to come together.
Dump the dough on a floured cutting board, press it into a ball, and shape the ball into a 9-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 F. Cut the log into about ½-inch-thick rounds with a sharp knife. Place the rounds on a baking sheet lined with parchment paper or a silpat. Bake 17-22 minutes, rotating the baking sheet once halfway through. Cool and serve at room temperature.

Cheddar Pecan Wafers

Cheddar Pecan Wafers

I usually don’t post on Saturdays, but thought I’d do a little bonus post, simply because these charming crackers were just so darn tasty! And easy to pull off, too. I was very pleasantly surprised to see how simple and non-threatening it is to make your own crackers. I felt like such a hoity-toity grown-up making these. Despite their rather humble ingredients, they turned out looking so classy and sophisticated, and I could easily picture nibbling them at a proper cocktail hour, with martini glasses and pinkies raised, discussing politics in a civilized manner.

cheddar pecan wafers, before baking

In reality, they were shoved into our mouths whole while emanating indecipherable exclamations of their tastiness. And I’m pretty sure I was wearing yoga pants. So much for being classy grown-ups.

Cheddar Pecan Wafers

cheddar pecan wafers

I’m not doing #SundaySupper this week, but I’ll be back on Monday with some blackberries. I’ve got two more blackberry recipes to share with you. Next week will also see some more game day grub. And on that note, I hope everyone has a wonderful weekend!

cheddar pecan wafers

Cheddar pecan wafers

{One year ago: Mediterranean Baked Feta and Tomatoes}

Source: The Lee Bros. Charleston Kitchen by Matt and Ted Lee

Ingredients:
¾ cup all-purpose flour, plus more for rolling
½ tsp kosher salt
¼ tsp crushed chile flakes
4 tbs unsalted butter, cut into 4 pieces and softened
4 oz. extra-sharp Cheddar cheese, preferably orange, grated
2 tbs heavy cream or whole milk
1 scant cup pecan halves

Directions:
Preheat the oven to 325 F. Line a baking sheet with parchment paper or a silpat.
Put the flour, salt, and chile flakes in the bowl of your food processor and pulse a few times until well combined. Add the butter and cheese, and process continually until the mixture resembles coarse crumbs that are beginning to clump together, about a minute. Add the cream or milk and continue to process until the mixture comes together in a ball, about 10 seconds.
On a lightly floured work surface, roll the dough into an 8 by 10 inch rectangle that is 1/8-inch thick. With a small round cookie cutter, cut the dough into wafers.
Using a spatula, transfer the wafers to the prepared baking sheet. Press one pecan half gently into the center of each wafer. Bake until firm and gently browned, 15 to 20 minutes.
Remove from the oven and set the sheet on a rack or trivet. Either serve warm or at room temperature. Store any leftovers in a container with a tight-fitting lid. In theory, they should keep for 4 days, but there’s no way they’ll last that long!