(Herbed goat cheese makes a savory cracker topping/Gannett News Service photo)Sometimes, a satisfying meal can be simply cheese and crackers, a glass of wine, some briny olives and roasted hot peppers.
Key to all this is the cracker base.
When I was growing up, Ritz and Saltines were the only boxes of crackers in my Mom's cupboard. Saltines were the old standbys — good with soups or if you're tummy was upset. Ritz were richer, compared to plain old Saltines, so the two were perfect complements in the basic pantry repertoire.
That has all changed.
Today, there are all types of crackers, from small-batch artisanal ones to sweetened olive oil tortas. I'm always drawn to the specialty cracker aisle, knowing how delicious a rosemary-olive oil biscuit would taste with some aged cheese and a good glass of wine.
What you pair with a cracker makes it more than a snack.
There are recipes for topping crackers on today's Busy Cook in the Poughkeepsie Journal.
Here's another one from Gannett News Service that features a zesty apple-jalapeno chutney to pair with warm brie — divine.
(Crackers with warm brie and a spicy apple chutney are a zesty match/Gannett News Service photo)Baked Brie and Spicy Apple Chutney
2 Granny Smith apples, peeled and chopped
2 red or green jalapenos, seeded and minced
1/4 cup brown sugar
1 teaspoon cider vinegar
4 garlic cloves, minced
1/2 cup water
1 large slice of brie, about 6 to 8 ounces
1/2 teaspoon fresh rosemary, chopped
Parmesan-flavored crackers for serving
Place apples and jalapenos in a heavy saucepan with sugar, vinegar, garlic and water.
Bring to a boil over medium heat.
Lower the heat, partially cover the pan and simmer, stirring occasionally, for 30 minutes. Water should be nearly evaporated.
Cool slightly, adjust seasoning to taste.
Place brie on a parchment-lined baking sheet and warm in a 200-degree oven for 15 minutes. Remove, top with chutney and serve with rosemary and crackers.
Makes 8 to 12 servings.
Source: Chef Laura Slama, Scottsdale, Ariz., cooking instructor
I've been eating a lot of cheese and crackers! At the farmer's market you can get a "sample" bag of cheese for 20 dollars. They give you soooo much! I've been giving a lot to my neighbors and I still have too much. For $20!! :)
ReplyDeleteI love the brie appetizer. I have never done it with apples - and a jalapeno - which would add a little zip to mild, creamy brie. This is definitely an inspired fusion of flavors. I could just eat appetizers for meals. (My husband and son - cannot). Will definitely try this.
ReplyDeleteWow, that is some deal, Maryann. Don't you just love those farmers markets?
ReplyDeleteI'm with you, Caludia; noshing for me constitutes a meal!
I really like crackers and eat them as a meal all the time. Crackers, or cereal if Dave is away. I love the zesty baked brie!
ReplyDeleteCrackers and cheese is a fine meal any time, Michele. Cereal works, too, and popcorn!
ReplyDelete