Sunday, December 26, 2010

Lemony Cheese Crackers

While visiting Seattle's Art Museum, I did what any Montrealer would do...... I stopped not only to admire the west coast art scene but managed to squeeze in a little 5 à 7 at the museum's TASTE café. These savoury thin crackers were complimentary with the cocktail ordered. Buttery rich with Regianno Parmigiano, lemony citrus flavour and a wonderful punch from the black pepper, they are the perfect little bite with your favourite drink. The following is TASTE's original recipe and makes about sixty melt in your mouth savoury delights. The only change to the recipe was to adapt the method to accommodate the use of my trusty Cuisinart food processor.  Should you find the dough a little too dry, add an extra drizzle of cold water or as I did, add a little extra soft butter as you are working the dough. 

Ingredients:
6 1/4 ounces Regianno Parmigiano cheese, grated
1 1/4 cup all purpose flour
2 tablespoons lemon zest
1 1/2 teaspoon ground pepper
3 1/4 ounces cold butter, cut into small pieces
2 teaspoons lemon juice
2 teaspoons water
1/2 teaspoon sea salt

In a food processor add the flour, grated cheese, lemon zest and pepper. Pulse to blend. Add the butter pieces and pulse until it is the consistency of coarse cornmeal. Transfer to a mixing bowl and pour in the water and lemon juice. Mix with a wooden spoon to combine. Transfer to a lightly floured work surface and knead into a ball. Form into a round 1 1/2 inch log. Place the dough on plastic or parchment paper and roll  it up. Refrigerate for 40 minutes or more. Cut into 1/8 inch disks and place them on a parchment paper lined cookie tray. Sprinkle the sea salt on the crackers.Bake in preheated 350º F oven for 10-12 minutes until golden brown. Makes 60

12 comments:

  1. Gosh, these are beautiful. I'll have to try them.

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  2. This looks wonderful! So many good flavors in one bite.

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  3. this looks tasty! I'll have to try ...dear Anna,a hug from Trieste...

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  4. What a taste treat! I'd gobble them all up. And make another batch.

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  5. Given a choice between cold water and soft butter, I bet you can guess which one I'd go with LOL. The crackers looks amazing, lucky you for scoring the recipe.

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  6. These look and sound super tasty! I'm definitely partial to anything with the flavor of lemon. Thank you for sharing!

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  7. What an interesting combo--I love lemon and sharp, salty cheeses, but never would have put them together in a cracker. Thanks for sharing this recipe--I've been meaning to try my hand at crackers these next few weeks and just couldn't decide.

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  8. Serene,I'm so happy you enjoyed the recipe post, and that you are thinking of trying it out. Let me know how they turn out.

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  9. Thanks Amanda. I hope you had a wonderful holiday and all the best in the New Year.

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  10. Cara Chiara, spero che hai avuto un meraviglioso Natale. Sono felice ti è piaciuto la ricetta, Sono deliziosi con un aperitivo e così facile da fare. Vi invio i migliori auguri per il nuovo anno dal Canada, il tua amica di Anna

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  11. Ava, I would never have guessed you would opt for the extra butter.(LOL) They are super easy and lovely with a martini or any favourite cocktail. I hope you had a wonderful Christmas and a great New Year.

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  12. Baking Barrister, it is an amazing combination,the lemon and pepper flavours really come through and delicious with the Regianno. It really is a super easy recipe. Best of luck with the recipe.

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