BLUE CHEESE WITH ROSEMARY HONEY ON CRACKERS
Provided by Katie Brown
Categories Cheese Dairy Appetizer Cocktail Party Quick & Easy New Year's Eve Blue Cheese Rosemary Winter Honey Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 hors d'oeuvres
Number Of Ingredients 6
Steps:
- In heavy small saucepan over low heat, stir together honey, rosemary, and salt. Continue heating, stirring occasionally, until fragrant, about 10 minutes. Strain through fine-mesh sieve into small bowl, discarding rosemary. Cool slightly, about 3 minutes. (Honey can be infused ahead and stored in airtight container at room temperature up to 24 hours.)
- Cut blue cheese into 40 slices and arrange on crackers. Drizzle with honey, sprinkle with scallions, and serve
BLUE CHEESE AND PECAN CRACKERS
Provided by Judy Harmon
Categories Cheese Dairy Nut Appetizer Bake Cocktail Party New Year's Eve Blue Cheese Pecan Winter Bon Appétit Georgia
Yield Makes about 32 crackers
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.
BLUE CHEESE COCKTAIL CRACKERS
These are aweome with Bloody Mary's and I imagine any other drink as well. We used V8 and they were great! Sunset Magazine, 01/06.
Provided by Manami
Categories Pork
Time 35m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- With a mixer on medium speed, cream together cream cheese and butter until light and fluffy.
- Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended.
- The dough will be stiff.
- Roll 1-tablespoon portions into balls and place slightly apart on baking sheets.
- Flatten each ball with a fork.
- Bake until crackers are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 965.6, Fat 71.5, SaturatedFat 45.1, Cholesterol 191.9, Sodium 1227, Carbohydrate 61.8, Fiber 1.8, Sugar 1.6, Protein 20.9
ROSEMARY WHEAT CRACKERS
No one will believe you made these delightful rosemary scented crackers with a sprinkling of kosher salt. They are easy to make and are better than store-bought.-Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 35m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flours, sugar, salt and rosemary. Gradually add oil, tossing with a fork to combine. Add milk; toss with a fork until mixture forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough into three equal portions. On a greased baking sheet, roll out one portion into a 9-in. x 8-in. rectangle, about 1/16-in. thick. Sprinkle with 1/2 teaspoon kosher salt. Using rolling pin, gently press salt into dough. Prick holes in dough with a fork. Score dough into 16 pieces. Repeat with remaining dough. , Bake at 400° until edges are lightly browned, 9-11 minutes. Immediately cut along the scored lines. Cool completely on baking sheets. Store in an airtight container.
Nutrition Facts : Calories 30 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
ROSEMARY FLATBREAD WITH BLUE CHEESE, GRAPES AND HONEY (FOCACCIA)
A must try! Serve with a fruity rosé. From Food & Wine with a slight alteration on the baking method.
Provided by gailanng
Categories Breads
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. Stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. Add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
- Meanwhile, preheat the oven to 450 degrees. Place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
- Turn the dough out onto a lightly floured work surface. Press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper. Press the grapes into the dough and sprinkle with sea salt.
- Slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices. Sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. Slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. Cut into wedges and serve.
Nutrition Facts : Calories 249.9, Fat 3.8, SaturatedFat 2.2, Cholesterol 8.4, Sodium 354.2, Carbohydrate 46.7, Fiber 1.9, Sugar 13.1, Protein 7.6
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