Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 8
Pecan Bleu Cheese Crackers These little crackers are nice with cocktails or red wine or even a salad. I made them as part of a holiday gift giving class. The dough can be made ahead of time and frozen for up to four weeks as long as it is wrapped up well. Then, the crackers can be sliced and baked off and are ready to give as a nice gift. I have used Danish bleu, Stilton or Roquefort to make these crackers. Makes about 45 crackers Ingredients: 1 1/2 cups pecan halves 1 egg 1 stick (4 oz.) unsalted butter, softened 8 oz. bleu cheese, softened 1 cup flour Procedure:
ОглавлениеPreheat oven to 350 degrees. Toast 1/2 cup of the nuts for about 7 minutes. Cool the pecans and finely chop.
Mix the butter and the bleu cheese together until smooth. Stir in the egg yolk until combined well. Reserve the egg white. Add the flour and chopped pecans and stir just until the mixture forms a soft dough.
Halve the dough and on separate sheets of parchment paper form each half into a log that is about 10-inches long and about 1 1/4-inch in diameter. Wrap the logs of dough up with the parchment. Freeze the logs until firm, about 30 minutes. Turn oven up to 375 degrees.
Cut logs crosswise into 1/4-inch slices and arrange the slices about 1/2 inch apart on baking sheets. Top each cracker with a pecan half, pressing it lightly into the dough. Lightly beat the egg white and brush the tops of the crackers and the pecans with it. Bake the crackers in batches if necessary, rotating pans if needed. Bake until golden brown, about 12 minutes total. Place crackers onto paper towels, blot, then cool on a rack.
