The uniqueness of these crackers provide many opportunities to discuss them with those who are enjoying them. Now, on several occasions, it has been agreed that a sweet jam or chutney would be ideal with the savoryness of the cracker. Therefore, this is why I am reposting this recipe with a couple of ideas. Raspberry preserves, such as Trader Joe’s Raspberry Preserves, is a wonderful accompaniment that provides a tart and sweet contrast. This would be a great appetizer that will wow everyone who tries it. Fig preserves pair well with the cracker as well.
(original post date: 12/10/2o1o)
These blue cheese crackers were spontaneously made about a year ago when there was plenty of blue cheese in the refrigerator and I couldn’t go to a gathering empty-handed. The smell of blue cheese permeated the house and it smelled amazing. The flavors are unique and intense. You will be sure to surprise others with the bold and savory flavors of this cracker! I’ve been asked numerous times since to make them again…
Depending on the blue cheese used, it may be wise to reduce the addition of salt. The saltiness may vary depending on brand and kind of blue cheese used. The recipe calls for 2 teaspoons of kosher salt. I reduced it by half. Another tip, make sure they are browning and cooked through. the crackers turn out better if they are a solid golden brown versus just browning on the edges. You will be sure to surprise others with the bold and savory flavors of this cracker!
Recipe Source: Ina Garten, Barefoot Contessa, 2008
Makes 30 crackers
1/4 pound (1 stick) unsalted butter at room temperature
8 oz stilton cheese, crumbled (about 12 ounces with rind), at room temperature
1 1/2 c all-purpose flour
2 tsp kosher salt
1 tsp freshly ground black pepper
1 extra-large egg beaten with 1 tbs water for egg wash
1/2 c roughly chopped walnuts
in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and stilton together for 1 minute, or until smooth. with the mixer on low-speed, add the flour, salt and pepper and mix until it’s in large crumbles, about 1 minute. add 1 tablespoon of water and mix until combined.
dump the dough onto a floured board, press it into a ball, and roll into a 12 inch log. brush the log completely with the egg wash. spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
meanwhile, preheat the oven to 350 degrees.
cut the log 3/8ths–inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. bake for 22 minutes until very lightly browned. rotate the pan once during baking. cool and serve at room temperature.