This weekend, my daughter gave a party, and I made up some crackers for it,
which everyone loved and requested recipes for. I thought y'all might
enjoy them too--crackers are among the easiest of breads to make, and these
are particularly delicious ones. The first is a Czech recipe for a cracker
which calls for an unusual ingredient--sauerkraut. They're really good
with hot mustard and summer sausage, or just eaten by themselves:
Zelniky
(Recipe from "Prairie Home Breads" by Judith M Fertig)
3 c all-purpose flour
1 tsp white pepper
(I used freshly ground black pepper, I like the flavor better)
3/4 shortening (I used unsalted butter)
2 c drained sauerkraut.
Preheat oven to 425 F. Grease two cookie sheets and set aside.
Combine flour and pepper in food processor. Add butter and pulse until
mixture resembles coarse crumbs. Add sauerkraut and pulse until the dough
starts to form a ball.
Transfer dough to a floured surface. Pinch off tablespoon-sized balls of
dough, roll them in flour, and place about 2 inches apart on the baking
sheets. Flatten with the bottom of a drinking glass, to about 1/4" thickness.
Bake for 10 minutes, then drop oven temp to 350F, and bake for 10-15
minutes more, until the crackers are golden brown and crisp. Let cool, and
then store in an airtight container, for up to two weeks. Makes about 50
crackers.
The second recipe is a bit more "sophisticated", but also very easy, and
just delicious. They don't need anything added to them:
Cheddar-Pecan Crisps
Recipe from Gourmet Magazine
Butter two cookie sheets and set aside.
1 stick (1/2 c) unsalted butter
8 ounces cheddar cheese, coarsely grated (about 2 c)
1 large egg
1/2 tsp salt
(I didn't add any salt--with the cheese, it really doesn't need it)
1/2 tsp cayenne pepper
2/3 c all-purpose flour
2/3 c pecans, finely chopped
Beat together the butter and the cheese in a bowl with an electric mixer,
then beat in the remaining ingredients, with the mixer if it's a strong
one, or by hand if it is not.
Roll rounded teaspoons of dough into balls and place 2" apart. Flatten
each ball with the bottom of a drinking glass. Bake in batches in middle
of oven until golden brown, 15 to 18 minutes.
Cool on wire rack, then store in airtight container for up to one week.
Makes about 50 crackers.