Mustard And Cheese Crackers Recipes

CHEESE CRACKERS

Steps:

• In a food processor, pulse together butter, cheese, egg, mustard, salt, and red-pepper flakes until smooth. Add flour and pulse until combined. Transfer dough to a work surface and form into a 2-inch-wide log. Wrap in plastic and refrigerate until firm, 4 hours (or up to 1 day).
• Preheat oven to 350 degrees, with racks in upper and lower thirds. Slice dough into 1/4-inch rounds and arrange, 1 inch apart, on 2 parchment-lined baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on racks before serving.

CHARCUTERIE TRAY WITH HONEY MUSTARD SAUCE

Steps:

• To make the charcuterie tray: Arrange your selected meats and cheeses on a wood cutting board or solid surface.
• To make the Honey Mustard Sauce: Combine the deli style mustard, honey, chopped parsley, and a pinch of salt in a bowl. Enjoy!

MUSTARD CHEESE SPREAD

Steps:

• In a bowl, beat cream cheese and butter until smooth. Add the onion, garlic, mustard, paprika, salt and pepper. Spread onto an 8-in. serving platter; sprinkle with caraway seeds. Cover and refrigerate until serving.

MUSTARD AND CHEESE CRACKERS

Steps:

• Blend butter and cheese in a food processor until almost smooth. Add remaining ingredients and pulse until just combined. Divide dough between 2 sheets of wax paper and roll each half into an 8-inch log. Freeze, wrapped in wax paper and then foil, until firm, 1 1/2 to 2 hours.
• Preheat oven to 350°F.
• Cut 1 log crosswise into 1/4-inch-thick slices and arrange 1 inch apart on 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are golden brown, about 15 minutes. Transfer crackers to a rack to cool. Repeat with remaining dough.

MUSTARD-ONION JAM CRACKERS WITH FIGS

Steps:

• Heat the olive oil in a small saucepan over medium heat. When it shimmers, add the onions and 1 tablespoon salt; cook, stirring occasionally, until the onions are softened, just broken down and are beginning to color, 12 to 15 minutes.
• Stir in 4 tablespoons vinegar and the orange juice; cook, stirring occasionally, until the mixture is mostly broken down, thickened and golden brown, 7 to 10 minutes.
• Remove from the heat; stir in the remaining 2 tablespoons vinegar and the mustard. Taste and adjust the seasoning.
• To assemble, top each crisp or cracker with about 1 teaspoon ricotta, 1/2 teaspoon mustard-onion jam and a slice of fig.

FRIED SALTINES WITH CHEDDAR AND ONION

Steps:

• Slice the Cheddar in neat tablets slightly smaller than the saltines. Slice the onion into thin crescent moons (not half-moons), cutting from root to shoot ends so the ribs fall apart more easily, are shorter and, therefore, more manageable to chew and swallow.
• Heat the oil in a deep-sided sauté pan over medium-high to 350 degrees. Stick a wooden chopstick in the oil to see if it sizzles. If it does, it's ready. Fry the saltines in 3 quick batches, adjusting the heat as needed, using a spider or a slotted spoon to swirl them around a little and to make sure they cook evenly to golden brown, 2 to 3 minutes per batch. Drain on a wire rack until cool. They keep for a week in an airtight container.
• Set the crackers, cheese and onion on a platter to serve with mustard in a ramekin.

MUSTARD CHEDDAR CRACKERS

Steps:

• Blend together butter, cheese, and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (If you have a small processor, divide butter mixture after blending and pulse with remaining ingredients in 2 batches.) Transfer dough (it will be very soft) to a bowl and chill, covered, 15 minutes.
• Halve dough, then shape each half into a 12-inch log on a lightly floured surface. Wrap logs in wax paper and foil, then chill until firm, at least 4 hours.
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Unwrap logs and cut into 1/8-inch-thick slices with a sharp thin knife, then arrange slices about 1 inch apart on baking sheets. Bake in batches, switching position of sheets halfway through baking, until pale golden, 12 to 15 minutes. Transfer crackers to racks to cool, about 5 minutes. Line sheets with clean parchment between batches.

MUSTARD CHEDDAR CRACKERS

Steps:

• A food processor makes this come together in a snap but the dough can be made by hand.
• Blend together until smooth the butter, cheese and egg yolk.
• Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.
• Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
• Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.
• Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
• Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
• Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
• Transfer to racks to cool. Line sheets with clean parchment between batches.
• Crackers, cooled completely, keep in a airtight container at room temp 1 week.