Crackers & Dips
Authors: Ivy Manning
Text copyright © 2013 by
Ivy Manning
.
Photographs copyright © 2013 by
Jenifer Altman
.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
Library of Congress Cataloging-in-Publication Data available.
ISBN 978-1-4521-2417-9
Designed by
Vanessa Dina
Food and assistant prop styling by
Chris Bryant
Illustrations by
Kristina Urquhart
Typesetting by
DC Type
Keebler is a registered trademark of Kellogg NA Co.
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Chronicle Books LLC
680 Second Street
San Francisco, California 94107
ACKNOWLEDGMENTS
They say it takes a village to raise a child; the same could be said for a cookbook! I would like to thank my editor at Chronicle Books, Bill LeBlond, for hearing me out and seeing the potential in this project, and Sarah Billingsley for her always helpful and gracious guidance. Many thanks also to my grandmother Helen Zalubowski, for giving me her decades-old rolling pin and showing me how to use it, and to Chef Ian Titterton for sharing his vast baking knowledge with me. I also owe heaps of gratitude to my husband, Gregor Torrence, for discussing crackers and dips in depth for many, many hours. If patience is a virtue, he is a saint.
I would like to thank as well all of my friends and colleagues who were willing testers (and retesters) of the recipes herein. A special shout-out goes to my “kitchen angel,” Rebecca Gagnon, a brilliant baker, DIY maven, and blogger (rcakewalk.blogspot.com) for her insights, enthusiasm, encouragement, and testing acumen. A mixing bowl full of gratitude also goes out to Sara Bir, Susan Gilbertson, Susan Theis, Heather Jones, Rosemarie Torrence, Danielle Centoni, Pam Henderson, Cathie Schutz, Deena Prichep, Michelle Smoody, Ryan Smith, and my best friend, Mamie Korpela, for giving me honest feedback and support in my little cracker journey. I owe you all a big bowl of cheese crackers!
Techniques for Perfect Cracker Baking
Light and Crunchy Classic Crackers
A School of Gluten-Free Fish Crackers
Soda Water Crackers with Alder Smoked Salt
Ritzy Peanut Butter Sandwich Crackers
“Everything” Flatbread Crackers
Garden of Eden Vegetable Crackers
The Global Cracker: Crispy Snacks from Around the World
Senbei (Japanese Rice Crackers with Furikake)
Paper-Thin Semolina Cracker Sheets
Norwegian Havre Kjeks (Sweet-Salty Oatmeal Rounds)
Irish Blue Cheese and Walnut Shortbread
Healthful Snacks and Wheat-Free Crackers
Brown Butter–Hazelnut Crackers
Amaranth Crackers with Cheddar and Pepitas
Macadamia Nut and Coconut Flour Club Crackers
Quick and Crunchy: Easy Crackers to Make in Minutes
Garlic Pumpernickel Bagel Chips
Sweet Treats: Dessert Crackers
Animal Crackers with Zesty Lemon Frosting
Rosemary Graham Crackers with S’mores Accoutrements
Cinnamon Pistachio Baklava Crisps
Spanish Olive Oil Tortas with Orange-Blossom Water and Aniseed
Dips, Spreads, and Schmears: Delicious Ways to Dress Your Crackers
Tangy Roasted Tomatillo and Avocado Dip
Molten Black Bean and Chorizo Dip
Smoked Salmon Crème Fraîche Dip
Sconnie Beer and Cheese Fondue
Spicy Mint and Cilantro Chutney
Bacon and Caramelized Onion Jam
Warm Olive Tapenade with Preserved Lemon
(Don’t Tell Them It’s Vegan) Mushroom and Cashew Pâté
St. Jack’s Chicken Liver Mousse
Albacore Tuna Tartare with Hijiki
INTRODUCTION
Wander down the snack aisle of the grocery store or peruse any specialty foods shop, and you’ll find scores of crackers on the shelves, from preservative-laden fish-shaped snacks to elegant flatbreads with “Tuscan herbs.” The average box of crackers can cost as much as a good cheese, but turn that box around and look at the ingredients list, and you’ll find they’re all made with the same simple, inexpensive ingredients: flour, oil, and salt.
The same question comes to my mind every time I see rows of pricey crackers in stores: Why would anyone spend that kind of money when all the ingredients you need to make your own better-than-boxed crackers are in your pantry right now? Homemade crackers are as easy to make as a batch of cookies, they are much tastier than mass-produced crackers, and they’re great to give as a homemade gift. Perhaps the reason more people aren’t making their own crackers is that there has never been a book to show home bakers how—until now.
As a dyed-in-the-wool snack tooth (the opposite of a sweet tooth), I’ve been making crackers for my family for years. In my work as a professional cook, catering chef, and culinary instructor, I have delighted clients with my homemade semolina cracker sheets, perfect garlic-rubbed crostini, animal crackers, and other crunchy treats. Clients and students alike have been amazed by how much more delicious homemade crackers are than the mass-produced, boxed kind, and they’re especially thrilled when they learn how easy it is to bake crackers at home.
At the start of this book, I offer guidelines based on my years of experience and practice to help you learn simple techniques for rolling evenly thin dough, cutting crackers, and topping them like a pro, as well as tips and tricks for getting perfectly baked crackers that stay crisp for days. Once you get the hang of the basics of cracker craft, there are thirty-five recipes to try, from the Tangy Cheddar Cheese Crackers (
page 21
) we all grew up with to international snacks, like crunchy Senbei (Japanese rice crackers,
page 39
), that tap into our collective fascination with street food and snacks from afar.
Most of us are searching for healthful snack options, so I’ve included a chapter full of whole-grain and gluten-free crackers such as the addictive Flax Seed Pizza Crackers (
page 68
) and buttery Brown Butter–Hazelnut Crackers (
page 63
). There are also recipes that utilize some of the great new whole-grain flours that are making a splash in the baking world these days. Crackers like the Amaranth Crackers with Cheddar and Pepitas (
page 70
) and the Spelt Pretzel Rounds (
page 59
) prove that whole grains can be both healthful
and
delicious.
Since I know you’re pressed for time now and then (or always), I have also included a collection of quick crackers and crisps that give you nearly instant snacking gratification. From the Pappadams Three Ways (
page 84
) to the Za’atar-Dusted Pita Chips (
page 82
), cracker making can be as quick and easy as punching a few buttons on the microwave or slicing up a bagel. And for the sweet-toothed, there’s a chapter of dessert crackers like the Skinny Mint Chocolate Grahams (
page 96
) and the shatteringly crisp Cinnamon Pistachio Baklava Crisps (
page 102
).
Crackers by their very nature are made for dipping and topping, so I’ve included eighteen of my favorite dips, spreads, and schmears to give your homemade crackers the adornment they deserve. Some are deviously decadent (molten cheese fondue, anyone? See
page 115
.); others are virtuous and satisfying all in one bite (Wasabi Edamame Schmear,
page 124
). When appropriate, I suggest pairing the right cracker with a dip that accentuates the flavors and textures of both.