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Those Crackers You All Liked?….

PeacanGorgCrackers

Here are the blue cheese, toasted pecan crackers I served. A big thanks to Paul for helping me make these.

They are from Martha Stewart’s ever-handy and must-have “Hors D’Oeuvres Handbook.” It’s a fantastic collection of tiny amuse nibbles.

I adjusted the recipe. Instead of a typical Danish blue cheese, I made this with gorgonzola dolce. Luke and I were trying to maintain a semi-trattoria feel to the party so I thought it necessary to add the cheese of My People. They are neat, flavor-packed, sandy little morsels, easy for any party. You can make the dough in advance and it keeps in the freezer for a few months.

Thanks, Martha. Love the book. Does anyone else have a default tome they turn to for appetizers?

Recipe is below the fold.

Blue Cheese – Pecan Icebox Crackers
Martha Stewart’s Hors D’Oeuvres Handbook

2 ounces (3/4 cup) pecan halves
1/4 cup all-purpose flour
4 tablespoons very cold unsalted butter, cut into small pieces
3 ounces blue cheese, crumbled

Heat the oven to 375 degrees. Place the pecans on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool. Transfer the pecans to the bowl of a food processor and pulse until finely ground.
Transfer the ground pecans to a small bowl and set aside.

Combine the flour and the ground pecans in the bowl of the food processor. Pulse briefly to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the cheese and process until the dough comes together and is well combined.

Transfer the dough to a clean work surface. Shape the dough into a 2 inch wide log. Wrap the log with plastic wrap and refrigerate for at least 24 hours.

Heat the oven to 325 F. Slice the well-chilled log into 1/4 inch thick slices. Transfer the slices to a baking sheet and bake immediately, rotating the sheet halfway through cooking, until the crackers are golden brown and firm in the center, 25 to 35 minutes. The crackers should not get too dark around the edges.
Transfer to a rack to cool. The crackers may be made a day ahead and kept in an airtight container at room temperature.

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