JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JALAPENO-CHEDDAR ROLLS
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 rolls
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
- Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
- In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
- Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
- Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
- Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
- On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
- Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
- Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
- Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
- Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.
JALAPEñO & CHEDDAR CORN ROLLS
These bread rolls are full of strong cheddar and pop with jalapeños. They make a tasty veggie side and you can make a batch to freeze for later
Provided by Cassie Best
Categories Side dish
Time 50m
Yield makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and brush the holes of a 12-hole muffin tin with melted butter. Dust generously with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with 1 tsp salt and the remaining ingredients, except the jalapeños. Blend until smooth, then remove the blade and stir through the remaining sweetcorn and jalapeños.
- Divide the batter between the holes and bake for 25-30 mins until risen and golden. Insert a skewer into the centre of a roll - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for 5 mins more if necessary, then test again.
- Cool for 5 mins, then transfer the rolls to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze for up to 2 months - warm in a low oven before serving.
Nutrition Facts : Calories 261 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
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