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