Week 132:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
This is a recipe from one of our talented, and dedicated, culinary volunteers, Colleen Wood. She gave it to me to publish in my column in the Enterprise and also attached the accompanying photos. The dip in the second photo is a red pepper hummus, taken from The Kitchen Girl website. The rosemary, gruyere and sea salt crackers are from Deb Perelman, of Smitten Kitchen fame. Deb calls them “cheese-its for grown ups.” Colleen suggests cutting them with a holiday cookie cutter—she uses stars, but said that Christmas trees might be nice as well. And by the way, Deb’s latest cookbook, Smitten Kitchen Keepers, is just terrific—add it to your gift list this December!
Rosemary, Gruyere, and Sea Salt Crackers
Ingredients
- 6 oz gruyere cheese, coarsely grated
- 4 tbsp unsalted butter, cut into pieces
- ¾ cup all-purpose flour
- 1 tsp minced fresh rosemary
- ¼ teaspoon fine sea salt, plus more for sprinkling
Instructions
- Combine all the ingredients in a food processor, pulsing until the mixture resembles coarse, craggy crumbs.
- Dump the mixture onto a large piece of plastic wrap and gather it together in a ball, then flatten to a thick square. Wrap in plastic and chill for 15 to 20 minutes, until slightly firm.
- Preheat the oven to 350F. On a floured counter, roll the dough out to a 1/8th inch thickness and cut the dough into stars with a cookie cutter. Dock each cracker with a skewer or knife point, then lightly dab with water and sprinkle each one with a tiny pinch of sea salt.
- Bake for 10 to 12 minutes, until the edges are lightly browned. Set the baking sheet on a rack to cool; store in an airtight container at room temperature for up to 2 days.