Mrs. Child's Cheese Crackers

Southern Cheese Crackers

It’s no secret I LOVE cheese. So when a friend of mine told me about these cheese cracker, it was a no-brainer, I had to make them. The most surprising was, that it took me almost a month to do so.
These crackers a very addictive, and pair well with a cold beer or a nice glass of wine. If you’re not into the spiciness, then drop the cayenne.

Recipe by Robyn Stone.

Makes 40-60 crackers.

Ingredients:

• 200 g (2 cups) freshly shredded sharp cheddar cheese

• 112 g (1 stick) salted butter, softened

• 1 teaspoon salt

• ½ teaspoon cayenne pepper

• ¼ teaspoon freshly ground black pepper

• ⅛ teaspoon garlic powder

• 60 g (½ cup) pecans, finely chopped

• 145 g (1½ cups) all-purpose flour

Directions:

Cream the butter with the grated cheese for about 3 minutes. Mix in the salt, cayenne, black pepper, and garlic powder. Add the flour a little at a time, stirring after each addition until the ingredients are well combined and a dough forms. If the dough seems a little dry, ad 1 or 2 tablespoons of water.

Shape the dough into two 1-inch (2½ cm) diameter logs. Wrap in parchment or plastic wrap. Twist the ends and refrigerate 30 minutes or overnight.

Preheat oven to 375℉ (190℃). Line 2-3 baking sheets with parchment paper.

Cut the logs into ⅛-inch (⅓ cm) thick slices and place ¼-inch (1 cm) apart on the prepared sheet.

Bake until light golden brown, about 12-15 minutes. Transfer to a cooling rack to cool completely. The crackers will keep in an airtight container for up to 1 week. This is theoretical because they evaporate faster in my house.

I can recommend making some extra dough, and freeze it, for an easy snack for when you have guests.

Enjoy!

Rygeost - Danish Smoked Cheese

Rygeost - Danish Smoked Cheese

Rygeost, Danish smoked cheese is a local tradition from the island of Funen or Fyn as it is called in Denmark. Rygeost is a smoked fresh cheese, so it is a soft, and fairly spreadable cheese. You can use the cheese on pizza, in mayonnaise based salads or with seafood. But more traditionally you will eat it as an open-faced sandwich on a slice of rye bread, with sliced radishes and chives on top.

Ingredients:

• 1 quart (1 L) organic whole milk, I used Saint Benoît Organic Whole Jersey Milk
• ¼ cup (1 dl) organic butter milk
• 3 drops rennet, I used Animal Rennet from New England Cheesemaking Supply Co.
• 1/2 teaspoon sea salt
• 1 teaspoon caraway seeds

Equipment for smoking:

• 1 charcoal starter (chimney)
• 2-3 handfuls dry straw (if you have straws from oat or wheat, you will get the best favor)

Directions:

In a large pot heat whole milk and buttermilk to 26℃/79℉. Pour the mixture into a scalded plastic container, mix in the rennet and put a lid on. Let the mixture stand at room temperature for 21-24 hours.

After 21-24 hours, cut the coagulated milk (cheese curds) with a knife in small cubes, this will help releasing the whey from the curds.

Scoop the cheese curds into a strainer/colander lined with cheesecloth. Let the cheese drain for 2 hours before adding the salt. Let the cheese drain for another 5-7 hours. The fresh cheese will hold for 3-4 days in the refrigerator without adding anything else. The whey (liquid) can be used for baking bread.

Smoking:

Place the cheese in a strainer or on some kind of grate. Place the grate on top of a charcoal starter (chimney) filled with dry straws/hay. Light the hay from the bottom of the starter, and smoke the cheese for just about 60 seconds. The cheese is quickly flashed with the hay smoke to produce the unique flavor. Place the cheese upside-down on a plate with the smoke-lines up. Sprinkle with caraway seeds.

Serve the smoked cheese on a slice of Danish rye bread with sliced radishes and chives.

Enjoy!

Deep Fried Camembert

Deep Fried Camembert

I don't know the story about this dish. It might be French, but nevertheless it is very decadent and rich.

Picnic.

My parents have made deep fried camembert for me and my brother a few times. Oddly enough my brother loved it, even though he hates cheese. Well, he likes warm cheese on pizza, lasagne and in deep fried camembert. He is very weird, if you ask me...

My trip to Tomales Bay brought me to Marin French Cheese, where they made camembert, and to my surprise, they made a petit version, perfect for deep frying. We bought a bunch of small cheeses to bring with us home.

By the end of the day we opted for at small picnic by our hotel, instead of going out for dinner. I had brought some of my homemade bread and it paired perfect with the cheeses. There is nothing better than a quiet picnic with your loved one at sunset.

Serves 4.

Ingredients:

• 2-4 small camembert, with the rind on (I used petit camembert  from Marin French Cheese)
• 2 eggs
• 1 cup breadcrumbs, fresh, panko or regular
• oil, for frying
• 4 slices good bread, toasted
• blackcurrant jam 

Directions:

Put the breadcrumbs in a shallow bowl. Crack the eggs into another shallow bowl and whisk them together.

Dip each camembert into the egg, making sure to get it covered all over. Coat the cheeses with the breadcrumbs. Repeat with the rest of the camembert.

Heat the oil in a heavy bottomed saucepan until hot.

Gently drop two of the cheeses and fry until golden brown, turning once. Place the cheeses onto a piece of kitchen towel to remove excess oil.

Serve immediately on a slice of toasted bread with blackcurrant jam.

Enjoy!