From the monthly archives:

December 2009

Homemade Crackers

by Marisa on December 7, 2009

in Recipes

baked crackers

From the 12/5/09 Fork You Live at Foster’s Homewares

1 1/2 cups all purpose flour
1/2 cup whole wheat pastry flour
1 teaspoon salt
3 tablespoons olive oil
3/4 cup water

Pre-heat over to 450 degrees.

Combine the flours and salt in a bowl. Add the olive oil and water and stir until you have a cohesive ball of dough (you’ll need to use your hands to really get it all together). Set aside for 15-20 minutes.

While you wait, mix up a spice/seed blend (skip this if you want plain, salted crackers). Here’s what I used at Fork You Live (sometimes, I’ll swap out rosemary for the fennel and add some salt to this combo):

2 tablespoons sesame seeds
2 tablespoons poppyseeds
1 tablespoon garlic powder
1 tablespoon fennel seed

After the dough has rested a bit, divide it into two pieces, flour a board and rolling pin and roll the dough out until it’s as thin as you can get it. Put on a parchment-covered cookie sheet, brush with water and sprinkle with your spice/seed mixture or salt (kosher or a coarse sea salt is best here). Use a pizza cutter to slice the dough into squares or diamonds and bake for 10-12 minutes).

Let the crackers cool completely and then store them in an airtight container. If you don’t eat them all up, they’ll last at least a week on the counter.

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Caramelized Onion-Thyme Jam

by Marisa on December 7, 2009

in Recipes

From the 12/5/09 Fork You Live at Foster’s Homewares

4 large onions, thinly sliced in half-moons
3 tablespoons butter
1 tablespoon olive oil
4 stems of fresh thyme
salt and pepper

Melt the butter and olive oil together in a large skillet. Add the onions and reduce the heat to low. Add two springs of thyme. Cook slowly for 30-45 minutes, until the onions reduce by more than half and take on a deep, brown color. Remove the thyme sprigs and salt and pepper to taste. Serve on toasted baguette slices.

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Cranberry-Orange Compote

by Marisa on December 7, 2009

in Recipes

From the 12/5/09 Fork You Live at Foster’s Homewares

1 12-ounce bag of cranberries, washed and sorted to remove any mushy berries
1 orange, zested and juiced
1/2 to 3/4 cup of sugar

Combine the cranberries, orange zest and juice and the sugar (start with 1/2 a cup and then add more later if it’s too tart). Cook on medium heat for 10-15 minutes, until the cranberries break down and turn jammy. Serve over goat cheese.

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