Monday, June 20, 2005

Corn crackers with Rosemary and Sage



I'm getting married in three weeks. And I'm doing all the food myself. I've been agonizing about what to serve with drinks - and I think I'm settling on caprese-on-a-stick (cherry tomatoes, mozzarella and basil on toothpicks) and then I want something crunchy and savory, too. I looked through cookbooks last night, and found a recipe that was interesting, but sounded too weird - it had chicken bouillon powder as the only spice and.. well, no. But the idea - to use crushed tortilla chips in a cracker? Hey, I like that. So, I fiddled with it quite a bit, added some herbs from my garden, and added polenta since I didn't have that much regular flour in the house. Presto! These are excellent! And they'll be absolutely perfect with champagne. (Or whatever we'll be having, we're leaning towards a sparkly rosé.)


Corn Crackers with Rosemary and Sage
makes 60 small crackers

50 g tortilla chips, crushed
2 teaspoons of baking powder
2,75 dl flour
1 dl polenta
1 tbsp finely chopped rosemary
2 tbsp finely chopped sage
dash of cayenne pepper
dash of cumin
60 g cold butter, diced
2 eggs
sea salt

Preheat the oven to 175 degrees C. (350F) Use a food processor. Start by crushing the tortilla chips. Add the flour, polenta and the baking powder, and mix. Add the herbs and the spices. Add the butter, and process until you have a sandy rubble. Add the eggs, and process until just combined.

Turn out the dough on a floured workface, and form into a ball. Roll into a thin (0.5 centimeters/1/4 inch) disc, and use a cookie cutter to take out shapes. Re-roll the scraps - this is a VERY friendly dough, and you can use everything up. Bake for 12-14 minutes.

8 comments:

Niki said...

Yummy!
You know a nice variation on the caprese-on-a-stick thing is to use semi-drief or sun-blush tomatoes rather than cherry tomatoes. They have more flavour, and give a nice salt/sweet tang against the milky mozarella. Not the sun dried tomatoes, which look like shoe leather, but the semi ones which are still plump and moist. My family much prefers them to the ones with cherry tomatoes, but I don't know how easy it is to get semi-dried tomatoes in Sweden.

Anne said...

Nice idea Niki! I'll give it a try - can't really find them, but I did find a recipe for it the other day. I'm trying it out anyway, because I want to use it in a simple pasta salad with pesto and bacon, and possibly it'll work with this too! Worth trying!

Nic said...

Congrats, Anne. I hope the guests don't fight over those yummy looking crackers.

farmgirl said...

Your crackers are adorable. Making them heart shaped was a perfect idea!

Tee said...

Congrats Anne! Your crackers look very cute too! ^_^

Anne said...

Thank you guys! I've popped some in the freezer to see if they survive - it sure would be handy not to have to make them at last minute. And yeah, I thought heart-shaped was the way to go with these. :)

megret7 said...

I made much of the food for my own wedding five years ago. It is was underrated....lots of work (no wonder why caterers make the money).
I recall a strange table item that many people turned their noses up to...lavendar shortbread. Strange ingredients, but wonderfully creative flavor.
Congratulations!
- megret
http://morselsofmegret.blogspot.com

debbie said...

Mazel tov on the wedding, Anne! These crackers look yummy--what a great idea.