the Kitchen Drudge

July 22, 2014

Some of my most interesting food ideas are the result of playing with my food. My original twice baked cocktail crackers and all of the variations are a great example.

The original cracker began as a cheddar/buttermilk biscuit recipe from the William Sonoma catalog.  The biscuits were ok, but the leftovers ended up being sliced in thin layers and baked again as a cracker. Much like you might bake biscotti.

After some experimentation, my original twice baked cocktail cracker became a three cheese sensation beloved by friends and family. This year I began mashing up the recipe with infused olive oils from my friends at Olive del Mondo. And recently I created a "nuclear cheese" option baked with green chili oil to pair well with beer.

I forgot to set a timer on the last batch into the oven and when I remembered them they were unrecognizably dark; ok burned. But as I played with a few to see if they were still edible, the very dark color reminded me of a pumpernickel bread I like to bake. Could I make a pumpernickel cracker?

While I'm a few bug fixes away from a release candidate, the beta version of the twice baked pumpernickel cocktail cracker shows promise. I think I'll keep on playing with my food.

Photos left to right: Original Recipe, Nuclear Cheese, Burned and Pumpernickel 

your humble blogger & Kitchen Drudge

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