Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Brunch

cheese

Mrs. Child's Cheese Crackers

Appetizer, Brunch, cheese, Holiday, SnacksTove Balle-PedersenComment
Southern 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!

Deep Fried Camembert

Brunch, Dinner, DessertsTove Balle-PedersenComment
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.

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!