Makes 50 crackers and jam
Crackers
1 3/4 cup all purpose flour
2 teaspoons Pro Seasoning
2 teaspoons chopped fresh parsley
3 Tablespoons ice cold butter
1/2 cup ice cold water
Egg wash
Desired spices for toppings
Method of prep:
Preheat oven to 400 degrees. Pulse dry ingredients in a food processor. Add the parsley and pulse until the leaves are fully incorporated into the flour. Next, add butter and pulse until the butter is pea sized. Pulse the water until a dough ball is formed. Turn the dough out onto a floured bench and kneed 2-3 times. Do not over kneed or the dough will be tough. Wrap the dough ball in plastic wrap and chill in the fridge for 10-15 minutes
Roll the dough onto a floured surface. to 1/8 inch thick. Trim the edges and cut desired cracker shapes. Dock the crackers with a fork, brush with egg wash and top with desired toppings (poppy seeds, sesame seeds, salt, everything bagel spice, etc.)
Bake for 10 minutes. Serve.
Bacon Onion Jam
2 large red onions, sliced thin
1/2 pound bacon, diced small
1/4 cup port wine
1/4 cup red wine vinegar
3 Tablespoons grainy mustard
2 Tablespoons Pro Seasoning
1/4 cup brown sugar
Method of prep:
Cook bacon in a large skillet until crispy. Drain all but 3 Tablespoons of the bacon fat out of the pan. Cook onions until soft. Add the rest of the ingredients, cover, and cook on low for about 30-45 minutes, stirring occasionally. Remove lid and cook all of the liquid out to a jam consistency. Cool or serve warm. This jam is fantastic on grilled cheese!
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