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1 Beaverton Cooking and Food- General

This title in other editions

The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet)

by

The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet) Cover

 

 

Excerpt

Party Cheese Crackers

Source: Cook & Tell by Karyl Bannister Cook: Karyl Bannister

You cant stop eating these crackers, we promise. Theyre cheesy, buttery, and delicious, with little bits of pistachio making them very pretty as well. Blue cheese and chili powder are used judiciously to elevate the flavors and add depth. Theyre also a cinch to make, fortunately, since once you make them everyone will be begging you to bring them to the next party. Theyre icebox crackers, made just like icebox cookies.

If there are any leftovers after the party, they go very well with soup or salad.

makes 6 1/2 dozen crackers

1 1/2 cups grated Cheddar cheese (about 6 ounces), at room temperature 1 cup (2 sticks) butter, at room temperature 1/2 cup crumbled blue cheese (about 2 ounces), at room temperature 1 teaspoon chili powder 1/2 cup chopped salted pistachios 2 cups all-purpose flour

In a medium bowl using a wooden spoon, cream the Cheddar, butter, blue cheese, and chili powder. Stir in the pistachios. Sift the flour into the cheese mixture and work it in with the spoon until well blended. Form the dough into three 9-inch-long logs. Wrap the logs in waxed paper or plastic wrap and chill for 2 hours, or until firm.

Preheat the oven to 350 degrees. Slice the logs into 3/8-inch-thick rounds. Place the rounds 1 inch apart on ungreased baking sheets. Bake for 10 to 14 minutes, or until barely browned on the edges. Serve warm or at room temperature. Store the crackers in an airtight container for up to 2 weeks.

Cooks Notes * If you can only find shell-on salted pistachios, discard any loose bits of papery skin as you shell the nuts.

* You can use a pinch of cayenne pepper in place of the chili powder for similar effect.

* If the ingredients are not truly at room temperature, blending the dough is a real chore. Once the cheeses and butter have softened, however, its a breeze.

Tip We all know that its not easy to shape dough into perfectly cylindrical logs, so we were happy to find this tip for shaping perfect icebox cookies on foodweb.com. Use scissors to cut down the length of a cardboard tube (such as a paper-towel tube). Line the inside of the tube with waxed paper. Pack the dough into the tube, close it, wrap a rubber band around each end, and refrigerate. After the dough is chilled, unwrap and youre all set to slice and bake.

Copyright © 2002 by Houghton Mifflin Company Introduction copyright © 2002 by Fran McCullough Foreword © 2002 by Anthony Bourdain Reprinted by permission of Houghton Mifflin Company.

Product Details

ISBN:
9780618191376
Editor:
McCullough, Fran
With:
Stevens, Molly
With:
Stevens, Molly
Foreword:
Bourdain, Anthony
Editor:
Stevens, Molly; McCullough, Fran
Editor:
McCullough, Fran
Author:
Stevens, Molly
Author:
McCullough, Fran
Foreword:
Bourdain, Anthony
Publisher:
Rux Martin/Houghton Mifflin Harcourt
Location:
Boston
Subject:
Cookery, american
Subject:
American - General
Subject:
Regional & Ethnic - American - General
Copyright:
Edition Description:
2002-2003
Series:
Best American
Series Volume:
107-530
Publication Date:
October 2002
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Pages:
360
Dimensions:
10.25 x 7.13 in 1.97 lb

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Related Subjects

» Cooking and Food » General
» Cooking and Food » Regional and Ethnic » United States » Ethnic
» Cooking and Food » Regional and Ethnic » United States » General

The Best American Recipes (Best American Recipes: The Year's Top Picks from Books, Magazines, Newspapers, & the Internet) Used Hardcover
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$7.95 In Stock
Product details 360 pages Houghton Mifflin Company - English 9780618191376 Reviews:
"Synopsis" by , This compilation of recipes from books, magazine, newspapers, the Internet, and TV chefs--including Anthony Bourdain, Jamie Oliver, and Bobby Flay--isn't just a random selection: it's a unique way to see what's currently happening in American food, from the simple to the sophisticated.
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