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Saturday, February 5, 2011

Cheddar and Sage Crackers

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First things first, remember awhile ago, when I had a giveaway through CSN Stores, the company that sells everything from modern bar stools to hot tubs to kitchenwares? I've actually purchased several things from the site, both through gift certificates and my own money, and this month they're giving me the chance to review another product! Stay tuned for that soon...and you can expect more giveaways in the future too :)

Tomorrow's the big game, will you be watching? I genuinely love the Super Bowl. Yes, for the commercials, but also for the football, and, of course, the food! I have so many good memories of Super Bowl parties, ranging from the days when I'd go play in the snow during halftime to the "soup-er" bowl parties in college (everyone brought a broth-based can of soup and we threw them all together in a giant pot) to our gatherings the last few years with friends. This year it's particularly meaningful because MY TEAM is playing---GO PACK GO!!!!!

Whether you're hosting or attending a party, might I suggest you include these crackers in your spread? You can put the dough together in ten minutes today before slicing and baking tomorrow. These get nice and crispy in the oven, making them perfect to pair with cheeses, dips, or other party foods! I've made two other variations of homemade crackers (Basil Parmesan and Sea Salt & Poppy Seed), and this batch turned out the best yet. I think the key is slicing the crackers very thinly and keeping them in the oven long enough to firm up!

In need of other Super Bowl Party food ideas? How about some Life Cereal Snack Mix, Mexican Stuffed Mushrooms, or Corn and Black Bean Salsa? For more appetizer ideas, click here. If you're wanting to really impress your friends, attempt these Superbowl-decorated (homemade) Funfetti Cupcakes!

One Year Ago: Crockpot Lentil Soup

Cheddar and Sage Crackers
from The Boston Globe
*makes approximately 6 dozen cookies

-1 3/4 cups all-purpose flour
-salt & pepper
-3 tbsp minced fresh sage
-6 tbsp very cold unsalted butter, cut into small pieces
-1 1/2 cups finely grated cheddar cheese
-1/3 cup milk

1. In the bowl of a food processor, add flour, 1 1/4 tsp salt, 1/2 tsp pepper, and sage, pulsing to combine. Top flour mixture with butter pieces and pulse to cut in butter, until mixture resembles the texture of fine sand.
2. Add cheese, pulsing to combine. With the food processor running, pour milk through the feed tube, processing just until the dough comes together (approximately 30 seconds).
3. Place dough on a cutting board and divide into two equal pieces. Shape each pieces into a log approximately 6 inches long and 2 inches wide. Wrap each piece in plastic wrap and refrigerate at least 2 hours or up to 3 days.
4. Preheat oven to 350F.  Remove dough from fridge and unwrap. Using a serrated knife, slice into very thin pieces and place on two lightly greased baking sheets. Bake for 13-17 minutes, until crackers are golden and centers are firm. Allow crackers to cool completely before serving.