Friday, April 8, 2011

What to do with Mahlzeit

Mahlzeit started as an online cookbook of family favorites for my kids, and then I discovered that I really like blogging, so I kept it going.

But it's never really found its voice. It's been a cooking blog and a gardening blog. Sustainability, editorializing, this that and the other thing. So I'm permuting again; we're going to try just free associating here. So now this is just about what I do on any given day-- empty nester, working mother, athlete, gardener, artist. Days in the life of a Renaissance woman.

I made the following crackers last week for a friend whom I forgot does not eat land-based meat. So then we had to eat them all ourselves.

Darn.

Bacon Cheese Crackers
3/4 cup whole wheat flour
1/4 cup corn meal
4 oz. of cheese (cheddar, gruyere or Parmesan) grated
6 T (3/4 stick) of unsalted butter, cut into pieces
about 3 T heavy cream
8 slices thick bacon (pastured pigs, please)

Cut the bacon in small pieces and slowly fry it until it is quite crispy. Drain well.

Mix all ingredients except cream in a food processor; run the machine until dough forms a clump, adding the cream a little at a time to get a nice maleable texture. (I only have a 3 cup foot processor, so I have to divide the dough into thirds). Form into logs about 1 1/2 x 8" each, roll in plastic wrap or wax paper and place in freezer until firm (a couple of hours). Slice into 1/4" or thinner rounds. Only have one log out at a time; leave the others in the freezer until you're ready to use them. Line a baking sheet with parchment paper and bake at 350 for 15 minutes.

Update (thanks barrel-racer) Refrigerate in a closed jar. Don't leave these out, not sure if the bacon will keep.

2 comments:

  1. How long do they keep after baking?

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  2. I put them in the fridge. Wouldn't leave these out. I was a little worried that they would get soft, but in a closed jar, they have stayed nice and crisp. They only lasted a week, but that was because we ate them.

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