Subject: Recipe: CRACKERS--Blue Cheese Crisps (fwd)
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This is especially for Arthur and all who are looking for a nosh that
was almost completely forgotten here in the states. These are great.
The best definative I can give you is to tell you to try them. We used
to get these back in the late 50's when I was a child. So many of our
crackers and cookies are fad these days. They vanished from the
stores by the mid 60's. When my mother would buy a box...once it was
open it wouldn't last over an hour, if that. I believe it was Nabisco,
who used to market these. I am sure many will remember these.
These would be great for any tea, party or football game. As the recipe
states, "We recommend that you make a double batch--they disappear pretty
quickly at our house." This recipe is adapted from the beautiful
Shoalwater Restaurant, Seaview, Washington.
BLUE CHEESE CRISPS
1/2 lb. blue cheese
1/3 lb. butter, room temperature
1 1/3 cup flour
1/4 tsp. cayenne pepper
1/2 cup poppy seeds
Preheat oven to 350F. Crumble the cheese; add butter and cream to
a smooth consistency. Mix cayenne with flour; add to cheese mixture.
Mix well. Divide contents in half; wrap and chill for 1/2 hour.
Roll each chilled ball of dough into a 1: thick cylinder.
Roll each cylinder in the poppy seeds, coating them as desired.
Cut cylinders into 1/4" slices. (They will slice better if you
pre-freeze them first for about 30 to 45 minutes.) Lay on DRY
baking sheets. Bake 15 minutes or until a very light golden brown.
Serve warm or at room temperature.
This dough may be made ahead and stored in the freezer until
Makes 60 crackers (about a box).
Recommended wine: Johannisberg Riesling