Post by Loupy on Apr 6, 2013 22:05:59 GMT -7
Bacon Parmesan Crackers
From Lisa @ authenticsuburbangourmet.blogspot.com/
This dough freezes nicely so go ahead and double the recipe and freeze half to use next time you want some yummy crackers. We have these about once a month for our Friday night cocktail hour with sliced cheese and a glass of wine.
Makes 60 to 70 crackers
Ingredients:
2 Cups flour
1 teaspoon salt
10 Grinds of fresh pepper
2 Tablespoons, chopped chives
1 cup finely grated fresh Parmesan cheese
8 Tablespoons (1 stick) butter
½ Cup Heavy cream
8 slices Apple Wood Smoked Bacon, cooked and crumbled
Instructions:
Put the flour, salt, cheese and butter in the bowl of a food processor.
Pulse until the flour and butter are combined.
Add about ½ cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until the mixture holds together but is not sticky.
Add the bacon and pulse a few times to incorporate.
Transfer the dough to a large square of parchment or wax paper.
Shape the dough into a long rectangle with a 1-inch square cross-section.
Wrap tightly in the paper and freeze for at least 3 hours.
Heat the oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone mat.
Slice the dough ¼-inch thick, arranging the crackers ½-inch apart on the baking sheet.
Bake until lightly browned, about 10 minutes.
Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Copyright © 2009 - 2013 Authentic Suburban Gourmet
From Lisa @ authenticsuburbangourmet.blogspot.com/
This dough freezes nicely so go ahead and double the recipe and freeze half to use next time you want some yummy crackers. We have these about once a month for our Friday night cocktail hour with sliced cheese and a glass of wine.
Makes 60 to 70 crackers
Ingredients:
2 Cups flour
1 teaspoon salt
10 Grinds of fresh pepper
2 Tablespoons, chopped chives
1 cup finely grated fresh Parmesan cheese
8 Tablespoons (1 stick) butter
½ Cup Heavy cream
8 slices Apple Wood Smoked Bacon, cooked and crumbled
Instructions:
Put the flour, salt, cheese and butter in the bowl of a food processor.
Pulse until the flour and butter are combined.
Add about ½ cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until the mixture holds together but is not sticky.
Add the bacon and pulse a few times to incorporate.
Transfer the dough to a large square of parchment or wax paper.
Shape the dough into a long rectangle with a 1-inch square cross-section.
Wrap tightly in the paper and freeze for at least 3 hours.
Heat the oven to 400 degrees.
Line a baking sheet with parchment paper or a silicone mat.
Slice the dough ¼-inch thick, arranging the crackers ½-inch apart on the baking sheet.
Bake until lightly browned, about 10 minutes.
Cool on a rack; serve warm or at room temperature or store in a tin for a few days.
Copyright © 2009 - 2013 Authentic Suburban Gourmet
