Homemade Soda Crackers

Ingredients:
2 teaspoons active dry yeast
2/3 cup warm water
1 1/2 cups all purpose flour, plus more as needed
1/2 teaspoon salt
1/2 teaspoon baking soda
kosher salt
2 T butter, melted, plus more for greasing bowl

Preparing the soda crackers:
In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes.

In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms.

Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough.

Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours, the longer the better.

Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin.

Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes.

Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly.

Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle.

Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack.

Variations:
Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion.

Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed.

Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.

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Chocolate Brie Panini

Ingredients:
12 slices sourdough bread
1/3 cup extra virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag of semisweet chocolate chips
1/3 cup fresh basil leaves, chiffonaded

Preparing the panini:
Preheat the panini grill.

Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes. Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.

Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6

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Brie and Date Crostini

Ingredients:
arugula
1 baguette cut into 1/2-inch slices
pecans, toasted, chopped when cooled
1/2 cup pitted dates, chopped
6 ounces brie, softened to room temperature
2 T fresh chives sliced
1 T honey
1 T balsamic vinegar, plus more for arugula salad
extra virgin olive oil
salt

Optional: Sliced pears

Preparing the crostini:
Preheat oven 400 degrees F.

Brush both sides of baguette slices with oil, place on a baking sheet and sprinkle salt over the top. Place in oven until bread browns and crisps, about 7 minutes.

Toss pecans, chopped dates, honey, and balsamic vinegar together in a bowl.

While bread is still warm, spread with brie and top with the pecan and date mixture. Sprinkle chopped chives over the top.

Serve with a arugula salad lightly dressed an extra virgin olive oil and balsamic vinegar dressing. If serving with sliced pears, submerse the freshly cut pears in the oil and balsamic vinegar before dressing the arugula.

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Pies and Galettes

Ingredients for pie:
1 recipe pie dough (1 disk)
1 pound (3 cups) fresh fruit pitted, sliced, and peeled, if necessary (cherries, berries, peaches, plums, apricots, pears, apples, rhubarb)
1/2 cup sugar
2 T flour
spices and seasonings, to taste (citrus fruit zest, citrus juice, pure extracts, cinnamon, nutmeg, cardamom, fresh herbs, etc.)
1 T cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons turbinado sugar

* * * * * *

Ingredients for pie dough:
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 T ice cold water

Preparing pies and galettes:
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.

Stir together the prepared fruit, 1/2 cup sugar, flour, and spices and/or seasonings in a large bowl until combined.

On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a large circle, about 12 to 14 inches. Make sure the rolled dough is chilled. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with egg wash and sprinkle with 2 teaspoons sugar.

Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover the crust with foil if the crust browns too quickly. Cool.

Serve the warm galette with ice cream.

* * * * * *

Preparing pie dough:
Preheat the oven to 425 degrees F.

In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or a pastry blender until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.

Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.

Bake the pie crust until the edges are brown and golden, about 15 minutes Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.

Variations:

Almond Apricot: Season the sliced apricots with almond paste or extract.

Spiced-Apple Pear: Season the sliced apples and pears with cinnamon, nutmeg, and brown sugar.

All-Berry: Fill the baked crust with pastry cream and top with sweetened berries.

Caramelized Onion and Walnut: Caramelize 4 Spanish onions; let cool. Top the dough with grated Gruyere cheese and spread the onions and toasted walnuts over the cheese.

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Marinated Goat Cheese

Ingredients:
5 lemons, zested
3 T freshly chopped rosemary leaves
1/2 cup extra virgin olive oil
8 (2-ounce) rounds goat cheese
gray salt and freshly ground black pepper

Preparing the goat cheese:
Combine lemon zest, rosemary, and olive oil.

Place goat cheese in a baking dish or on a large plate and spoon marinade over the top. Season with gray salt and pepper. Refrigerate and let marinate.

Serves 8

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Iggy's Thyme and Parmesan Crackers

Ingredients:
1/4 pound (1 stick) unsalted butter
3 ounces grated Parmesan
1 1/4 cups all purpose flour
1/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
water

Preparing the crackers:
Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. Add the Parmesan, flour, salt, thyme and pepper and combine. If dough is too crumbly, add some water (1 to 4 teaspoons, or so) to hold it together.

Dump the dough on a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Meanwhile, preheat the oven to 350 degrees F.

Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for 22 minutes.

Makes approximately 3 dozen crackers

Variations: Replace the thyme with freshly ground black pepper

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Fresh Fruit And Fromage Blanc With Raspberry Sauce

Choose from:
ripe stone fruit such as peaches, nectarines, plums, or
berries such as raspberries and strawberries, or
citrus fruit such as oranges, cut in segments

* * * * * *

Ingredients for fromage blanc:
32 ounces fromage blanc
1/4 cup heavy cream
1/2 cup good honey
4 teaspoons pure vanilla extract
1/2 teaspoon freshly grated lemon zest
vanilla seeds scraped from 1 vanilla bean

* * * * * *

Ingredients for raspberry sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12 ounces)
1 T framboise liqueur


Preparing the fromage blanc:
Stir the fromage blanc, cream, honey, vanilla extract, lemon zest, and vanilla seeds together in a medium bowl. Refrigerate until ready to use.

* * * * * *

Preparing the raspberry sauce:
Combine the raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, jam, and framboise into the bowl of a food processor fitted with the steel blade and process until very smooth. Chill.

* * * * * *

Assembling the dish:
Spoon the fromage blanc mixture into shallow bowls. Place the fruit artfully on top and drizzle the dessert with raspberry sauce. Serve with extra raspberry sauce on the side.

Serves 6 to 8

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Grilled Figs With Goat Cheese And Prosciutto

Ingredients:
6 black mission figs, cut in half
1/2 cup balsamic vinegar, plus extra for dressing
crushed red pepper flakes, optional
12 slices prosciutto
1/2 log goat cheese
extra virgin olive oil
2 cups baby arugula
1/2 cup parmigiano-reggiano, shaved with a vegetable peeler
kosher salt

Preparing the figs:
Preheat the grill and run an oiled cloth over over the grate.

Drizzle each fig half with vinegar and fill each fig center with goat cheese. Sprinkle a couple flakes of crushed red pepper, if using, on top of the goat cheese and wrap each fig with a slice of prosciutto. Paint the outside of each fig very lightly with olive oil.

Put the figs on a cooler spot of the preheated grill. Grill the figs gently to cook the fig all the way through but to still get the char on the outside. Grill the figs on all sides so the prosciutto is starting to become crispy and the fig feels soft when squeezed, about 5 to 6 minutes.

While the figs are grilling, in a large bowl, toss the arugula with a little extra virgin olive oil, some balsamic vinegar and the parmigiano-reggiano. Taste, and add salt, if needed. Arrange on individual serving plates or a serving platter and top with the figs. Drizzle a couple of drops of balsamic on each fig and serve.

Serves 4

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Stone Fruit Savory Tart

Apricots and even Asian pears can be substituted for the plums. Italian prunes work beautifully, too.

Ingredients for the tart:
1 T extra virgin olive oil
1/2 yellow onion, thinly sliced
pinches salt
1 T unsalted butter
2 firm plums, pitted and thinly sliced
1 teaspoon sugar
1 cooked tart shell
1 T mascarpone cheese
1 teaspoon honey
1 teaspoon balsamic vinegar
1 T thinly sliced fresh basil

* * * * * * *

Ingredients for tart shell:
1 cup all purpose flour
1/2 teaspoon salt
8 T unsalted butter, chilled and cubed
1/4 cup ice water
1 egg

Preparing the tart shell:
Combine the flour and salt in the bowl of a food processor. Add the cubed butter and pulse for about 5 seconds until well-combined. Pour in the ice water and pulse just until the dough forms a ball. This can also be done by hand; use your fingertips to blend in the butter but be sure to work quickly so it doesn’t melt.
Form the dough into a ball and wrap in plastic. Freeze 1 hour or refrigerate overnight.

Preheat the oven to 400 degrees F. Roll out the dough onto a floured work surface to create a circle 1/8-inch thick. Invert a 9-inch plate over the dough to measure the size of the tart and cut out a circle. Set the dough onto a silicone baking sheet or a piece of parchment paper on a baking sheet. Crimp the edges of the dough to make a decorative edge.

Set a piece of foil over the dough and fill with dried beans. Leave the edges exposed. In a small bowl whisk together the egg and water. Use a pastry brush to lightly coat the edges with egg wash.

Bake the tart dough for 8 minutes. Remove the foil with the dried beans and use a fork to dock the bottom of the tart. Return the tart to the oven and bake for 10 minutes or until cooked through and lightly browned. Cool to room temperature.

* * * * * * *

Preparing the filling:
Heat the olive oil in a large saute pan set over medium heat. Add the sliced onions and cook stirring often until soft and caramelized, about 15 to 18 minutes. Remove the onions from the pan.

Melt the butter in the pan then add the plums. Cook stirring often until lightly roasted, about 5 minutes. Stir in the sugar and cook 2 minutes longer, then remove from the pan and cool to room temperature.

* * * * * * *

Assembling the tart:
Spread the mascarpone cheese in a thin layer over the shell. Top with a layer of caramelized onions then arrange the plum slices in a fan shape. Drizzle the honey and balsamic vinegar over the top and garnish with thinly sliced basil. Serve at room temperature.

Makes one 9-inch tart

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Balsamic-Glazed Plums With Fresh Mozzarella, Pine Nuts & Mint

Ingredients:
1 large ball of buffalo mozzarella, sliced into 1/4-inch thick rounds
4 ripe plums, pitted and quartered
1 1/2 cup balsamic vinegar
1/2 cup fresh mint, chopped
1/4 cup pine nuts, toasted
extra virgin olive oil
salt and pepper, to taste
Preparing the balsamic-glazed plums:
Put vinegar in a non-reactive saucepan and bring to a boil over medium heat. Adjust heat to low and simmer until it is reduced nearly three-quarters in volume and thickened to a syrup, about 15 minutes.

Add plums to syrup turning gently to coat and continue to cook for another 4 to 7 minutes more. Turn off heat and set aside to cool.

Assemble mozzarella slices on platter and season with salt and pepper to taste. Remove plums from syrup and place atop cheese. Drizzle syrup over the plums, and sprinkle the pine nuts and mint over the top. Drizzle a little olive oil and serve.

Serves 4 to 6

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Fried Goat Cheese Salad

The cheese can be served over chilled, crisp mixed baby greens, too.

Ingredients for goat cheese:
3/4 cup walnuts
4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
1/2 bunch fresh chives, finely chopped
1/2 bunch fresh flatleaf parsley, finely chopped
1 (11-ounce) log goat cheese, cut into 6 equal pieces
kosher salt
2 eggs, beaten with 1 T water

* * * * * *

Ingredients for salad:
extra virgin olive oil
1 shallot, minced
1 T Dijon mustard
2 to 3 T sherry vinegar
1 head radicchio, cut into bite-size pieces
2 cups baby arugula, washed
2 heads Belgian endive, cut into 1/2-inch lengths crosswise

Preparing the goat cheese:
In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.

When ready to fry, put the cheese in the freezer for 15 minutes.

Preheat the oven to 200 degrees F.

Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.

When all of the disks have been fried, keep them warm in the oven.

* * * * * *

Preparing the greens:
Heat 1 to 2 tablespoons of olive oil in a pan. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt.

Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

Serves 6

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Fig Tart With Caramelized Onions, Rosemary and Stilton

2 T unsalted butter
2 T extra virgin olive oil
2 large onions (1 1/2 pounds), halved lengthwise and thinly sliced
1 sprig rosemary, more for garnish
pinch sugar
1 teaspoon sherry vinegar
1/4 cup milk
1 egg
flour for dusting
3/4 pound prepared puff pastry
1 pint fresh figs ( 3/4 pound), stemmed and cut in half lengthwise
1 1/2 ounces Stilton cheese, crumbled (about 6 T)
2 T pine nuts
good-quality honey for drizzling, optional.


Preparing the tart:
In a large skillet over low heat, melt butter with oil. Add onions, rosemary and sugar. Cook, tossing occasionally, until onions are limp and golden brown, 30 to 40 minutes. Stir in the vinegar, scraping any browned bits from bottom of pan.

In a small bowl, whisk together the milk and egg until smooth. Stir in the onions. Preheat oven to 400 degrees. Line an 11 by 17-inch baking sheet with parchment paper. On a lightly floured surface, roll out pastry to a 9 by 12-inch rectangle. Transfer to baking sheet.

Use a fork to spread onion mixture evenly over pastry (let excess egg mixture drip back into bowl), leaving a 1-inch border. Arrange figs, cut-side up, in even rows on onion mixture. Scatter cheese and pine nuts over figs. Use a pastry brush to dab edges of tart with egg mixture. Gently fold over edges of tart to form a lip and brush with more egg mixture.

Bake until pastry is puffed and golden, 25 to 30 minutes. Serve, sprinkled with rosemary needles and drizzled with honey, if desired, warm or at room temperature.

Serves 8

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Roasted Strawberries With Black Pepper & Fromage Blanc

6 cups strawberries, stems removed
3 T sugar
1 T freshly ground black pepper
2 T balsamic vinegar
4-ounces Bellwether Farms fromage blanc
-biscotti, or other small hard cookie

Put the strawberries in a colander, rinse under cool tap water, and shake several times. Slice the strawberries about 1/8-inch thick, put them in a large bowl and sprinkle them with the sugar.

Cover and refrigerate for at least one hour and up to 4 hours.

Preheat the oven to 375 degrees F. Toss the strawberries with the black pepper, add the balsamic vinegar and put the strawberries and all of their juices into a large saute pan or a large oven-proof dish. Roast for 8-10 minutes, until the juices are bubbling and the strawberries are hot but not mushy.

Divide among individual dishes and top each serving with some of the fromage blanc. Serve immediately.

Serves 4

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Cheese Souffle

butter, room temperature, for greasing the souffle
2 T grated Parmesan
1 1/2 ounces (3 T) butter
3 T flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 T water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.

Preheat oven to 375 degrees F.

In a small saucepan, heat the butter. Allow all of the water to cook out.

In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.

Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.

In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.

Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

Serves 5

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Baked Brie

small wheel (8 inch) of good quality brie
1-2 cups of light brown sugar
7 ounces slivered almonds
baguettes or other crusty artisan French breads, thinly sliced

Preheat over to 375 degrees.

In a small oven-proof casserole pan (for table service), place the brie and pack brown sugar on the top and around the sides.

Press slivered almonds into the brown sugar.

Bake until the sugar melts and bubbles, and the almonds turn toasty light brown, 8-20 minutes.

Serve immediately beside a basket of thinly sliced baguette.

Alternative Preparation:
1 wheel of brie (8")
2 T brown sugar
2 T sliced almonds
1 pkg. refrigerated crescent rolls

Preheat oven to 375 degrees.

Unroll crescent rolls, seal seams and roll into a circle.

Place brie in center and top with brown sugar and almonds.

Bring sides of dough up to cover brie and seal.

Place in a round baking dish (one that can be used for serving) and bake for 11 to 13 minutes.

Cut into wedges to serve.

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Baked Brie with Mushrooms & Thyme

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Preheat oven to 350°F.

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.

Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes. Add shallot and stir until soft, about 1 minute. Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.

Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.

Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Makes 6 to 8 servings

Note: To cut the top off the round of Brie more easily, first place the cheese in the freezer for a few minutes to firm it up slightly.

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Sauteed Cheese with Pine Nuts, Cinnamon & Amaretto

Ingredients:
12 ounces Stracchino or Taleggio cheese, well refrigerated
1/2 cup pine nuts, spread out on a plate
2 T plus 2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
3/4 cup Amaretto liqueur

Cut the cheese into 4 inch squares about ½ inch thick.

Press into the pine nuts so that the nuts adhere to one side, and set aside.

Heat a 10 inch non-stick pan over medium heat, and add 2 tablespoons butter. When the butter is sizzling, place the cheese in the pan, nut side down, and cook until golden brown on the nut side, about 3 minutes.

Remove each piece, and place on a separate plate, nut side up.

Add the cinnamon, amaretto, and remaining 2 teaspoons butter to the pan and reduce by half over high heat, about 2 minutes.

Pour the sauce over the cheese, and serve immediately.

Serves 4

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