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breads

Seeded Rosemary Fig Crackers

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I’ve become a little cracker crazy. Crackers and cheese have always been a weakness of mine, so it’s no real surprise. I’m just having a grand time making different versions of different types. It’s just insane how quick and easy they are to make (ok the matzoh were a little bit of work), but look how beautiful these are!
My “herb garden” that I have growing in a window box on my sill is flourishing quite remarkably well. So much, in fact, that I have to trim it back (read: whack it back) every few days. Such things as Mint and Lemon Verbena are slipping into ice tea glasses on a whim- delightful!
In amongst my thyme and lemon balm, and the aforementioned mint and lemon verbena, there is a rough tuft of rosemary- also in need of some pruning. So that became the impetus here.
But the real impetus is the preparations for the weekend. I’m heading out of the city tomorrow to go visit my dear friend Kate Kennedy at her B&B Gosling Pond up in Kenoza Lake, NY. It’s an easy drive out of town to her property of 6 acres, a lake and her brood of animals. Kate just adopted 4 young quail to replace her beloved Pat, who passed recently, and I can’t wait to meet them. They are quite the mascots and Kate has a beautiful passion for them.
Kate is an amazing designer and artist and a friend of mine for more years than either of us would probably like to admit. She was definitely a big supporter of my early days in the East Village when I was getting my cake business up and running. It’s exciting to see her branch out of the city (well she’s been there for awhile now) and get into this new venture.
I also love what Kate is doing with the B&B by supporting local agriculture and local food artisans. Eggs from one friend down the road along with breads and baked goods from another, are a part of her breakfast fare. She has people come from far and wide to visit with her, along with a few celebs that need discreet getaways.
I promise to take photos over the weekend and share.
So all this was a roundabout way to say that I am putting together a little hostess bag for Kate and my seedy crackers will fit right in. I taste tested them, as shown above, with some Mangego and a drizzle of truffled honey, and creamed goat cheese with sliced strawberries.  The crackers have a great texture from the seeds, and the fig give it a little chewiness and sweetness. Really good.
Seeded Rosemary Fig Crackers
made 100 slices for me
 
2.25c AP flour
2t baking soda
.5 t salt
.5c honey or agave
2c buttermilk
1.5c chopped dried figs
.5c pistachio nuts
.5c pumpkin seeds
.25c flax seeds
2T fresh chopped Rosemary
 
Preheat oven to 350˚ and grease 2 3×8″ loaf pans
 
In medium bowl combine buttermilk and honey. Warm slightly in microwave for 1 minute to melt honey into buttermilk
 
In large bowl combine flour, soda, salt and the nuts- leave the figs aside for a moment.
 
Stir in the buttermilk and give a quick few strokes- then toss in the figs. The acid in the buttermilk and the backing soda will react. It’s important not to over mix here, just mix until incorporated.
 
Carefully spoon into baking pans and bake approx 30 mins until golden and tight to the touch.
 
Allow to cool completely and reduce oven temp to 275˚
 
With a fine serrated knife slice the loaves into thiiiiiin slices and place on cookie sheet. No need to grease the sheet.
 
Toast in the oven for approx 15 mins then flip over for another 5. Keep an eye on this since the thickness of the slices will determine the actual time.
 
Store in an airtight container until ready to serve.

Shiksa Matzoh

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Ach! can I tell you? I’ve been dying to make matzoh for years now, years I tell you- so why was I waiting? What was so important that I had to put it off to now?

Nothing but a good impetus.

For many, many years I hosted Easter at my loft. Two long tables were placed in the middle of the space and I would run small vases of bright flowers down the middle. Tucked in amongst the blooms I placed my china bunnies and birds and nests.  I always really loved Easter because the menu is completely open. The traditions are all ours and who can resist the pastels and the colors?

20-30 people would gather around the table. My favorite thing to make were small potato nests that I filled with two little bocconcini and nestled amongst tender lettuces. So beautiful!

And the desserts! A chocolate cake in the shape of a lamb with white buttercream icing, lemon tartlets, homemade ice creams and long before they were fashionable- homemade marshmallows.

However this year my lamb mould did not see the light of day. Instead my kids and I will be joining my cousin Patty and her fiancé’s family who are all Jewish. Since we will be having dinner on Sunday, and since it’s not quite Passover- Patty is calling it East-over, which as she said, “Sounds better than Pass-ster”.

So, getting my Jewish on, I decided to make matzoh. Shiksa Matzoh. I’ve been dragging this recipe around for so many years I hate to admit it. A super simple thing to make, I just never got around to it.

After covering myself in flour and working out the kinks of matzoh making, I finally got a flan into the oven- my family’s little tradition that I will bring to the table. There is room and a place for all things.

I am not a follower of a faith per se, but I whole heartedly believe in resurrection and rebirth. Raising my glass to growth and starting anew! Happy Holiday all!
Homemade Matzoh
makes 12, 8-10″ matzoh
 
1.75c flour
.75c water
pinch of salt
 
 
Mix the flour, water and salt in a bowl until it comes together into a dough.
 
It will be a little on the sticky side. Knead for a quick 2 minutes. Then let rest.
 
Heat oven to 450˚ If you have a pizza stone it works great here. I used my cast iron grill pan, which worked beautifully. (seriously, I use that pan for just about everything)
 
On a floured surface roll out the dough into crazy thin circles. Prick all over with a fork to prevent them from puffing when baked.
 
Using a spatula lay the dough onto the pan in the oven and bake for just 2-3 minutes until just starting to brown.
 
Remove and cool on a cooling rack.
 
 

Crackers: Tarragon Crisps and Cracked Black Pepper

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Tarragon Crisps served with a creamy cheese

A little ironic that I decided to post about crackers since I sort of feel like I’m a bit nuts these days. There has to be some reason why I was so hell bent to make these today.
Making crackers is one of those things that I tend to think can be just too time consuming to worth the bother- but then again… In preparation for a luncheon I am making for my business partner Lauren tomorrow,  I was shopping for something special to offer. The options on the market shelves were far from appealing, mostly filled with the old standbys. I am not afraid to say that this girl loves her Ritz, but not for la-di-dah entertaining. I did spot a box of gourmet crackers, but they were going to set me back about five bucks.Now let me be perfectly clear here. When it comes to fine food I can be fairly blind to price tags- but when I picked up the box and it nearly flew out of my hands due to it’s lightness- well now- that was just too silly.

And so that is how my insanity sets itself into motion.
But I do have to be honest. The hardest thing about making crackers was hauling out the Cuisinart and then wiping the counter clean. AND, btw, making crackers is also a nifty little way to use up some of those semi-dessicated herbs in the back of the fridge drawer.

 

 

A few turns in the food processor, a short rest in the fridge and then a quick roll out. Unlike a pastry crust, this dough is much easier to work with and roll out. There are two different recipes here. You can see from the top photo of the Tarragon Crisps, the dough is much tackier and soft. I used butter and half-and-half in that recipe. For the Cracked Pepper, I used olive oil and milk- which I feel made a better dough- though both are perfectly wonderful. In the end product I preferred the oil based dough better. It yielded a puffier, lighter cracker with a satisfying crunch.Another interesting note: If you’re looking to make a recipe with kids that doesn’t include mounds of sugar or chocolate chips- I say you can’t go wrong with this one. Heck, you can go cracker crazy yourself and cut out little shapes!
Tarragon Crisp Crackers
makes about $20 bucks worth (or ~100)


2c AP flour
2T of dried herbs or 4T fresh
1T sugar
1 pinch salt
3T cold butter, cubed
1c cold heavy cream
1 egg white and salt for topping


In a food processor combine the flour, herbs, sugar and salt. Pulse to combine.


Toss in cold butter and pulse to incorporate into a grainy consistency.


With the motor running slowly pour in the cream. Continue until the mass forms a loose ball.


Remove dough onto a sheet of plastic wrap and pat into a flat square, then wrap tightly. Rest in the fridge for at least an hour before rolling out.


Preheat oven to 375˚ and lightly grease two cookie sheets.


On a lightly floured surface roll out 1/4 sections of the dough into thiiiiiin rectangles. Err on the side of too thin. Score dough with a sharp knife if you want shapes, or leave whole to break into rustic pieces.


With a pastry brush dab on the egg white and sprinkle kosher salt on top (or seeds…)


Bake until done- now I say this because depending on the thickness the timing will be different. A good 10 minutes at least is what you’ll need, but keep a hawk eye on that oven, because they go from crunchy lovely to dark and hard in a snap.


Cool the crackers off the cookie sheet on a wire rack, then break into pieces.




Olive Oil Cracked Pepper Crackers
same yield as above


2c AP flour
1T fresh cracked pepper
1 pinch salt
1T sugar
4T Spanish Olive Oil
.75c whole milk
1 beaten egg white and salt for topping


Same exact methodology as above.








I hope you enjoy these lovelies! and if I haven’t said it enough lately: Thank you SO much for reading!