I’ll admit from the outset that I’ve never seen a Cheez-it, but if they’re anything like this week’s cracker recipe, I’m in. These Cheez-it-ish crackers have the texture of a very dry sablé, without its sweetness. Instead, they’ve got the richness of Gruyère, with the bite of pepper and cayenne.
This cracker is just begging to be served with a nice wine, so much so that I wish I’d had some on hand yesterday when I visited Campbell’s Gold Honey Farm and Meadery. We arrived just in time for a wine tasting, starting with some dry mead and working our way through apple, currant, and cherry honey wines. I’m tempted to go back for a bottle of the apple honey wine to go with the rest of my crackers.
Campbell’s Gold is on the Circle Farm Tour and it’s almost as nice to visit these farms at Christmastime as it is in the height of summer. It’s easy to forget, living in Vancouver, how much the rest of our region has to offer.
But let’s get back to the offerings of my kitchen. I opted to shape the cracker dough into logs and slice the crackers, rather than roll and cut them out. I only baked a few crackers and am saving the other logs to bake for some of the holiday gatherings we’ve got coming up. It’s not quite as elegant as the rolled-out cracker, but it’s awfully convenient. I’ve been favouring slice and bake cookies, too, this holiday season. I guess I’m embracing my last-minute nature…
Speaking of last-minute, I’d better get this post up while it’s still Friday. Merry Christmas to those who celebrate it and a very happy New Year to all. I’m looking forward to cooking and baking with the rest of the Doristas through 2013.
You can find many other blogged descriptions of this week’s FFWD recipe here: Cheez-it-ish Crackers
One Wet Foot 
These are nothing like the Cheez-its, Teresa. They are far superior! Yours look pretty and would be perfect with some of that wine. Campbell Gold looks like a fun place. I hope you have a very Merry Christmas, Teresa!
That Campbell’s Gold looks like a fun place, such a lovely assortment of goodies. Your
crackers look so good in that lovely little cookie jar. Have a Merry Christmas.
Honey Farm! You know how I would love to visit that. There’s a meadery in Portland, Maine that I want to check out. Your little jar of crackers are adorable. I absolutely loved these. And, Elaine is right, these are nothing like Cheezits, which are commercial crackers made with powdered cheese and probably glow in the dark (though they are my guilty pleasure). Stick with the real thing. Have a wonderful Christmas, Teresa, and happy new year!
Aw yours look so yummy – I was hoping mine would be shortbread-y but they were cracker-y. Still delicious though. Merry Christmas and best wishes for 2013!
That looks like a great tour, Theresa. I happen to think that you, more than most, take advantage of all the good things that Vancouver has to offer. I enjoy it when you write about your excursions. Frankly, I had never hear of Cheez-its before (yes, I do live in the States) and had no idea why Dorie gave this week’s recipe it’s name. Anyway, these are delicious, aren’t they. I also want to keep a log or two in the freezer. Easy to pull out and slice and bake off. Have a Merry Christmas. I, too, look forward to more cooking with everyone in the future.
No, I would definitely not put these in the same class as Cheez-its.
I love visiting farms and trying out their wares and the beverage tasting sounds like just the thing to get one into a holiday spirit.
Merry Christmas, Teresa!
P.S. Thank you for the lovely card & recipe. Fun 🙂
Thanks for sharing your visit to Campbell’s Gold-looks like a fun place to visit!
Your crackers look so buttery and nicely baked in your sweet little ramekin, I wish I could reach in and grab one! I’m going to make another batch for Christmas-we loved them;-)
Merry Christmas and Happy Holidays Teresa!
Once again, I am feeling like the resident Queen of Junk Food amidst the Doristas since I know and love the Cheez-Its in the red box. Guilty as charged. But Dorie’s version were guilt free (except the calories 🙂 so it was lovely to have a version to share with family and company. Very much enjoyed your winery shots and info – my that sounds like such a fun time. And good for you for doing it during the holiday season- it is so easy to get tied up in seasonal commitments we often pass up these treats. Merry Christmas and I look forward to your posts in 2013 ! ~ Tricia
Teresa: your version of these cheese crackers looks so elegant and so nicely presented.They have a great color and I like that you can see the tiny flecks of freshly ground pepper. I would like to take the opportunity to thank you for your lovingly prepared Christmas card – proudly on display in our living room! It is a real joy being part of this wonderful and dedicated group of bakers and cooks and I am looking forward to the coming year! Wishing you and your family very Happy Holidays!
Campbells Farm sounds like my kind of place – mmm, cherry honey wine! Your crackers look great Teresa. Wishing happy holidays to you and your loved ones.