Parmesan Cream Crackers
1 cup flour, more if needed
½ tsp. salt
½ cup finely grated parmesan cheese
4 Tbsp. unsalted butter, at room temperature
¼ cup cream
Salt, pepper sesame seeds, minced garlic ( Topping options )
Prepare a sheet pan for your parchment paper. Place flour, salt cheese and butter in the bowl of a food processor and pulse several times until blended. Add ¼ cup cream and let the blender run until mixture hold together but is not sticky.
Roll out dough on a lightly floured parchment paper until ¼ inch thin. Adding flour as needed.
Transfer paper to sheet pan. Score or cut with pizza cutter into squares or triangles. Sprinkle with salt or topping of your choice. Press on firmly.
Bake until lightly browned, about 10 minutes. Cool on wire rack and enjoy!
Rhubarb Cherry Golden Raisin Chutney
½ cup golden raisins
¼ cup Door County dried tart cherries
¼ cup brandy
¼ tsp. mustard seeds
¼ tsp. anise seed
1 cup chopped rhubarb
½ cup chopped fresh cherries
½ cup sugar
2 Tbsp. fresh lime juice
Place raisins, cherries and brandy in a medium saucepan and let macerate for 30 minutes. Toast mustard seed and anise seeds in a dry skillet over medium heat until aromatic, 2 minutes. Add toasted seeds to dried fruit mixture and simmer over low heat until liquid is absorbed, about 5 minutes. Add rhubarb, fresh cherries, sugar and lime juice and simmer until rhubarb is soft and liquid is absorbed, about 10 minutes. Chutney can be made a week in advance and stored in refrigerator.
This sweet-tart chutney is especially delicious with cheese. It can also be used on crostini topped with chevre or with Brie after dinner. It also pairs great with wild game and duck.
Rhubarb was used for medicinal purposes in the 17th century.
Savory Spoon Cooking School
Inspired by The Girl and the Fig Restaurant