One of Sheila’s “go-to” recipes for an appetizer is Mustard Cheese Crackers. It is relatively easy to make, easy to transport and everybody seems to love them. Can’t get much better than that. This recipe was first published in 1998 by Gourmet and now may be found on Epicurious if you prefer to do your own research. Please note that Sheila adds a couple of minutes to get a “crisp” golden brown cracker.
If you are stuck for a creative appetizer, this is a sure winner:
Mustard Cheddar Crackers
Ingredients (Makes 10 to 12 dozen)
- 2 sticks (1 cup) unsalted butter (softened)
- 1 lb sharp Cheddar, coarsely grated (preferably in a food processor; 5 cups
- 1 large egg yolk
- 1/4 tsp Dijon mustard
- 2 Tbs dry mustard
- 1/4 cup brown or yellow mustard seeds
- 2 tsps of salt
- 2 cups all-purpose flour plus additional for dusting
- Special equipment: parchment paper
- Blend together butter, cheese and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined. (You may have to do in two batches with a small processor). Transfer dough (it will be very soft) to a bowl and chill, covered for 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 350ºF. 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. (Sheila recommends cooking 1-2 minutes longer to get golden brown). Line sheets with clean parchment between batches.