Blue Cheese, Rosemary and Pecan Crackers

Homemade crackers are so much better than any store bought ones. Not only that when you’re baking them at home you can control the quality of ingredients used, you can also prepare them exactly to your liking.
Here, I’ve decided to use one of my favorite flavor combinations: blue cheese with mustard and honey. To this I added a few more ingredients and ended up with these tasty crackers.
Each small cracker bursts in the mouth with different flavors at the same time; salty and nutty from the cheeses and pecans, a bit spicy from the pepper mix and mustard, slightly sweet from the honey and with a wonderful aroma from the rosemary.
Another advantage to baking crackers at home, is that you get plenty of crackers from a fairly small amount of dough – which makes them also very economical. Don’t worry if the amount seems too large for your needs, as you can simply divide the dough into smaller portions and freeze them for up to a month. Whenever you want fresh crackers, simply place one portion in the fridge for an hour to defrost, then roll and bake as in the directions. This makes these crackers great for easy entertaining, snack or just nibble. The only thing to worry about is that they are highly addictive! I’m sure you’ll agree, once you’ll try them.

Makes: about 80
Prep time: 15 minutes
Chilling time: 2 hours
Baking time: 10-12 minutes

Ingredients:
1 stick (115 grams) butter, soft
1 XL egg
2 tsp salt
1 tsp freshly ground 4 pepper mix
2 tsp Dijon mustard
2 tsp honey
½ cup blue cheese, crumbled
¼ cup finely grated Parmesan cheese
2 Tbs chopped fresh rosemary
¼ cup finely chopped pecans
2 cups flour
1 tsp baking powder
1 Tbs milk, if needed

1. In a large bowl, whisk together the butter, egg, salt, pepper, mustard and honey. Add the cheeses, rosemary and pecans and mix again. Add the flour and baking flour and the knead briefly, just until the dough holds together. Add the milk if needed. The less you handle the dough, the crumblier the result will be.

2. Wrap with wax paper and place in the fridge for 2 hours, (or divide into smaller portions, wrap in wax paper and place in Ziploc bags for up to a month).
3. When ready to bake, preheat the oven to 365F (185C) and line cookie sheet pans with baking paper.
4. Place a portion of dough between two large sheets of wax paper and roll with a rolling pin to thickness of about ¼” (0.6cm). Remove the top wax paper and cut with a 1.4” (3.5cm) square cookie cutter (or any other shape you prefer).

Place on the baking paper and bake for 10-12 minutes, until the crackers are golden. Let cool in the pan before serving.

Herbed Meatballs and Stuffed Onions with Cherries

Herbed Meatballs and Stuffed Onions with Cherries Ronit PensoMeatballs cooked with cherries, are known in the Persian, Bukharin and Georgian cuisines. Stuffed onions are also known in these cuisines, and in the Turkish and Greek ones as well. In the following dish, I took the liberty of combining all the above into a free-style version, while using different seasoning and mixing the two dishes in the same pot. Continue reading

Chicken with Artichokes and Lemon

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published some 3+ years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
See you next week with new recipes.

Tasty Eats

Chicken with Artichokes and Lemon Ronit Penso

Artichoke is a very special vegetable; it is actually a cultivated flower bud of the thorny thistle family.

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Cod with Tomato-Saffron Sauce

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published almost 3 years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.

Tasty Eats

Cod with Tomato-Saffron Sauce Ronit Penso

When I saw this fresh wild Cod at the store, I knew it would benefit from quick steaming. Yet, I also knew its’ mild taste would benefit from a somewhat assertive flavoring.
As I’ve just bought a new tin of wonderful Spanish saffron, I’ve decided to go with a Mediterranean inspired sauce and combine it with tomatoes.
Soon, capers, anchovies, almonds, cooked chickpea, raisins, lemons and honey showed up on the working table; the sauce pretty much created itself and a wonderful aroma filled the kitchen…

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Very Crispy Pinwheel Cookies

As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published almost 3 years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.

Tasty Eats

Very Crispy Pinwheel Cookies Ronit PensoPinwheel cookies are such a colorful and tasty treat, no wonder they are loved by all. So who cares if they’re somewhat old fashioned? We can always call them “vintage cookies” and get away with it!

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Celeriac-Apple Soup and Salad

Celeriac-Apple Soup and Salad Ronit Penso

In the winter, I’m always on the look for a nice plump celeriac (also known as celery root), but too often I find small ones, that are only suitable for flavoring vegetable soups and don’t have enough substance to be cooked on their own.  This week I finally got lucky and found one that I could use to make one of my favorite soups – celeriac and apple. Continue reading