Mustard Cheddar Crackers Recipes

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MUSTARD CHEDDAR CRACKERS



Mustard Cheddar Crackers image

A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook. These would be fabulous on a holiday canapé table! The dough can be made ahead and kept refrigerated for up to a week or frozen for 2 months. Note - lengthy chill time is included in total prep time.

Provided by SusieQusie

Categories     Lunch/Snacks

Time 4h50m

Yield 10 dozen, 120 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
5 cups sharp cheddar cheese, 1 pound, coarsely grated
1 egg yolk
1/4 teaspoon Dijon mustard
2 tablespoons dry mustard
1/4 cup mustard seeds (brown or yellow)
2 teaspoons salt
2 cups flour
2 tablespoons flour, for bench dusting

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.

Nutrition Facts : Calories 43.6, Fat 3.3, SaturatedFat 2, Cholesterol 10.6, Sodium 68.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 1.6

CHEF JOHN'S CHEESY CRACKERS



Chef John's Cheesy Crackers image

These crunchy, crispy crackers have a big, bold cheese flavor. They're vastly superior to anything you can get at the store. You can change up the cheeses and the spices. It's really a fun thing to play around with.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Kids

Time 1h20m

Yield 36

Number Of Ingredients 9

½ teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
¾ cup lightly packed shredded sharp Cheddar cheese
⅓ cup lightly packed freshly shredded Parmesan cheese
½ teaspoon paprika
1 pinch cayenne pepper, or to taste
¼ teaspoon salt
½ cup all-purpose flour
1 tablespoon cold water, or as needed

Steps:

  • Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
  • Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined.
  • Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed.
  • Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll dough out on a floured work surface to about 1/8-inch thick. Use a pizza cutter to cut 1-inch wide strips from the dough. Cut strips crosswise into rectangles about 1 1/2-inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet.
  • Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

Nutrition Facts : Calories 25.2 calories, Carbohydrate 1.4 g, Cholesterol 4.7 mg, Fat 1.7 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 43.5 mg

MUSTARD AND CHEESE CRACKERS



Mustard and Cheese Crackers image

Categories     Cheese     Mustard     Bake     Vegetarian     Quick & Easy     Winter     Swiss Cheese     Gourmet

Yield Makes about 5 dozen

Number Of Ingredients 7

1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
1/2 lb Swiss cheese, coarsely grated (2 1/4 cups)
1 cup all-purpose flour
3 tablespoons Dijon mustard
2 teaspoons dry mustard
1 1/2 teaspoons mustard seeds
1 teaspoon salt

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.

CHEDDAR-AND-GRUYERE CRACKERS



Cheddar-and-Gruyere Crackers image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 8

1 cup all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon poppy seeds, plus more for topping
2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup finely grated sharp cheddar
1/2 cup finely grated Gruyere
1/4 cup whole milk
1/4 teaspoon Dijon mustard

Steps:

  • In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
  • Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

ASSORTED CHEDDAR CRISPS



Assorted Cheddar Crisps image

Yield Makes about 100 thin crackers

Number Of Ingredients 11

1 stick (1/2 cup) unsalted butter, softened
3/4 lb sharp Cheddar, coarsely grated (preferably in a food processor)
1 large egg yolk
1 cup all-purpose flour
1 teaspoon dried mustard
3/4 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon caraway seeds
1 teaspoon nigella seeds
Special Equipment
parchment paper

Steps:

  • Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor).
  • Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours.
  • Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough.
  • Serve crackers warm or at room temperature.

MUSTARD CHEDDAR CRACKERS



Mustard Cheddar Crackers image

Categories     Mustard     Bake     Vegetarian     Cheddar     Spring     Gourmet

Yield Makes about 120 crackers

Number Of Ingredients 9

1 pound sharp Cheddar
2 sticks (1 cup) unsalted butter, softened
1 large egg yolk
1/4 cup Dijon mustard
2 tablespoons dry mustard
1/4 cup black* or yellow mustard seeds
2 teaspoons salt
2 cups all-purpose flour
*available at East Indian markets

Steps:

  • Coarsely grate Cheddar. In a food processor fitted with steel blade blend butter and cheese until smooth. Add remaining ingredients, pulsing until just combined. In a bowl chill dough, covered, 15 minutes.
  • Halve dough and on a lightly floured surface roll into two 12-inch logs. Chill logs, wrapped in wax paper and foil, until firm, at least 2 hours, and up to 1 week; or freeze logs up to 2 months.
  • Preheat oven to 350°F.
  • With a sharp thin knife cut dough into 1/8-inch slices and arrange about 1 inch apart on greased baking sheets. Bake slices in batches in middle of oven until golden, about 12 minutes. Transfer crackers to racks to cool. Crackers keep in an airtight container at room temperature 1 week.

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