Herbal Recipes for a Holiday Feast: Herb Crackers
Make these tasty crisp crackers out of cornmeal.
By David Daggett
December/January 1994
Makes 3 to 4 dozen crackers
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A generous amount of cornmeal makes these crackers hearty and crisp; they are delicious alone or with a spot of tart berry jam as well as with the Potted Muscovy Duck. The dough can be mixed up to three weeks ahead, shaped into rolls, and frozen. Let frozen dough thaw slightly before slicing.
• 1 cup flour 1 1/2 cups cornmeal
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon finely chopped fresh marjoram
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh chives
• 1/4 teaspoon cayenne pepper
• 2 cups mild or sharp grated cheddar cheese
• 3/4 stick unsalted butter, softened
• 1 cup buttermilk
1. In a medium bowl, combine dry ingredients and herbs. Stir in the cheese, then the butter; mix thoroughly. Slowly drizzle in buttermilk, stirring until mixture holds together.
2. Turn dough onto a floured board, roll it into a log about 2 inches in diameter, and wrap it in plastic.
2. Chill until firm.
4. Slice crackers 1/8 inch thick and place them on a lightly greased cookie sheet or ungreased parchment paper. Bake at 350°F about 12 minutes, or until crackers start to turn light brown.
5. Cool on a rack and store in an airtight container.
David Daggett is executive chef at Fox Acres, a secluded golf and country club at Red Feather Lakes, high in the Colorado Rockies. He received his training at the California Culinary Academy in San Francisco.
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