Manchego Crackers Food

MANCHEGO CRACKERS

Manchego Crackers image

It's surprisingly easy to make your own crackers, with the help of Manchego cheese and crisp rice cereal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h

Yield Makes 24

Number Of Ingredients 6

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature
5 ounces Manchego cheese, coarsely grated (1 1/4 cups)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup (spooned and leveled) all-purpose flour
1 cup crisp rice cereal

Steps:

Preheat oven to 350 degrees. In a large bowl, beat butter, cheese, salt, and cayenne with an electric mixer until combined. Gradually stir in flour until just incorporated. Add rice cereal; mix to combine.
Form rounded tablespoons of dough into disks, 1 1/2 inches across. Arrange on baking sheets, about 2 inches apart.
Bake until golden brown around the edges, 15 to 20 minutes. Transfer to a wire rack to cool completely. Serve.

MANCHEGO CRACKERS

Manchego Crackers image

Now is the time to start thinking about different things for the coming holidays. I hope these cheesy crackers will become one of your favorites; serve with dips or one their own.

Provided by Manami

Categories Breads

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

8 tablespoons unsalted butter, room temperature
1 3/4 cups manchego cheese, coarsely grated
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup leveled all-purpose flour
1 cup crisp rice cereal

Steps:

Preheat oven to 350ºF.
In a large bowl, beat butter, cheese, salt and cayenne with an electric mixer until combined.
Gradually stir in flour until just incorporated. Add rice cereal, mix to combine.
Form rounded tablespoons of dough into discs, 1-1/2" across. Arrange on baking sheets, about 2" apart.
Bake until golden brown around the edges, 15 to 20 minutes.
Transfer to a wire rack to cool completely. Serve or store in airtight container for up to 5 days.

Nutrition Facts : Calories 57.2, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 58, Carbohydrate 5, Fiber 0.1, Sugar 0.1, Protein 0.7

MANCHEGO CHEESE CRACKERS WITH MARCONA ALMONDS

Manchego Cheese Crackers With Marcona Almonds image

These are "you just can't stop eating them" crackers. WIth a bowl of Tangerine-Marinated Olives (see related recipe) and a glass of icy bone-dry sherry, they make a perfect aperitivo for company, hard as it is to resist the urge to hoard every single one for yourself. Adapted from the cookbook, "The New Spanish Table". Prep time includes chilling time.

Provided by TxGriffLover

Categories Cheese

Time 1h45m

Yield 40 crackers

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter, softened (1/2 stick)
1 cup manchego cheese, grated (about 1/4 pound)
1 1/4 cups all-purpose flour
1/2 teaspoon salt, plus more for egg wash
1 large egg
about 40 blanched almond, preferably marcona

Steps:

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter with the cheese until well combined. Scrape down the side of the bowl and add he flour and salt. Mix on low speed until the dough just comes together.
Turn the dough out onto a piece of plastic wrap and form it into a log 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate it until firm, at least 1 hour, up to 4 days. (The dough can also be frozen for up to 1 month).
Place an oven rack in the center of the oven and preheat to 350º. Line two baking sheets with parchment paper or nonstick liners.
Slice the dough into 1/4-inch coins and place them on the prepared baking sheets, leaving 1 inch between each. Place the egg and a large pinch of salt in a bowl and beat to mix. Brush the crackers with this egg wash, then press an almond on top of each cracker. Bake on the center rack until the crackers are golden and firm, about 15 minutes. Transfer the crackers to a wire rack to cool. Packed in an airtight container, the crackers will keep for several days.

Nutrition Facts : Calories 26.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 8.3, Sodium 31.1, Carbohydrate 3, Fiber 0.1, Protein 0.6

MANCHEGO WITH QUINCE PASTE

Manchego with Quince Paste image

Categories Cheese Fruit Appetizer No-Cook Quince Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 2

Ingredients

4-ounce wedge Manchego cheese, room temperature
4-ounce piece quince paste

Steps:

Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese.

MANCHEGO BISCUITS

Manchego Biscuits image

Categories Bread Cheese Side Bake Christmas Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 3 dozen small crackers

Number Of Ingredients 7

Ingredients

3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon cayenne
2 oz Manchego cheese, finely grated (1 cup)
Special Equipment
a 2-inch round cookie cutter

Steps:

Pulse butter, flour, salt, cayenne, and cheese in a food processor just until a dough forms. (Do not overwork dough, or biscuits will be tough.) Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Preheat oven to 400°F.
Roll out dough into a roughly 14-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Working quickly, cut out rounds with floured cookie cutter and arrange 1/2 inch apart on a buttered large baking sheet.
Reroll scraps (but only once; chill first if soft) and cut out more rounds, arranging them on same baking sheet. Prick each round 2 or 3 times with a fork.
Bake in middle of oven until golden, about 10 minutes. Transfer biscuits to a rack to cool.

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