Cracker Challenge - The Results - Part I

In order of baking:
A: Cheddar Cayenne Coins
B: Blue Cheese Shortbread
C: Rosemary Cheese Bites *
D: Parmesan Rosemary and Walnut Shortbread
E: Parmesan Rosemary Icebox Crackers *
*First time making.


In order of preference:
D
A
E
C
B** not a fair comparison, so is pretty much off the list. Will test
against other blues.


In order of pantry, ie - things on hand (5 best - 1 worst) (It should be noted, I have a large rosemary bush in the garden, and always have walnuts in the freezer and cheddar and parmesan in the refrigerator - it's just how I roll.)
A:5
B:3
C:2
D:5
E:5


Time to Mix / Log or Rolled-out
A: 4 / L
B: 3.5 / R
C: 4 / L
D: 4 / L
E: 4 / L


Dough Handling / Time to Chill
A: 4.5 / 4 hours to 2 days
B: 4.5 / 2 hours to 2 days
C: 3.5 / 30 minutes - 24 hours
D: 4 / 30 minutes - 3 days
E: 3.5 / @ least 24 hours (plan ahead)


Spicy / Nuts
A: Y / Y
B: N / Y
C: N / N
D: Y / Y
E: N / N

Cracker Challenge - A - Cheddar Cayenne Coins

Cheddar Cayenne Coins
(from Fine Cooking)
6 oz all-purpose flour (1 1/3 cups)
3 oz finely shredded sharp Cheddar (or half Cheddar and half Parmigiano-Reggiano)
1 tsp table salt
1/8 to 1/4 cayenne
4 oz chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
2 Tbs water
1-1/2 oz medium finely chopped walnuts (1/3 cup)

A - Cheddar Cayenne Coins

Combine the flour, cheese, salt and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles course crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add he chopped nuts and pulse briefly until the crumbs begin to come together.
Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. 
Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. 
Heat the oven to 375 degrees F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as need for even baking. Set the sheets on racks to cool. when the coins are completely cool, store them in an airtight container. 


Make Ahead Tips:
The rolled log of dough may be frozen for up to a month and then thawed for about an hour on the counter or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325 degrees F to refresh them. 

It's a Cracker Challenge - no, that's not racist, really...

It's hot outside and I feel like staying in the air conditioning and baking. So I thought crackers (for the cracker - it's just a north west Florida thing) would be a good idea. I started looking thorough my cracker binder for a few recipes to try (yes, I have a binder dedicated to crackers - get over it). I settled on five. They are: Cheddar-Cayenne Coins - 1st made 13 Dec 2008; Bleu Cheese Shortbread - 1st made 1 August 2003; Rosemary Cheese Bites - 1st made, um today; Parmesan Rosemary and Walnut Shortbread - 1st made 14 May 2006 on Mom's Day*;  Parmesan Rosemary Icebox Crackers  - 1st made, um today too. 
So today I made all five doughs and now have them in the fridge and I'm damn tired (also made stuffed plum tomatoes). 
Tomorrow is the Cracker Challenge. 
So noting the quantity of cheese in the above recipes, I grated lots o' cheese. and unfortunately, I also grated my thumb as well - crap-tacular. I needed one of those finger condoms that the people who compete on cooking challenge shows get - where do I find those? My fix, inelegant as it was, was a paper towel wrapped around my thumb. It's the tinniest** of cuts about the size of a grain of arboiro rice - tiny, but it bled like a ... you know what. 
So it's summer and I seem to roast tomatoes in one way or another every weekend. This weekend, as last weekend, it's roasted plum tomatoes with fresh bread crumbs, garlic, parsley (from the garden) and bleu cheese. It takes relatively crappy tomatoes and makes them sublime. 
I went to Bailey's today and got some jewel-like yellow and red grape tomatoes in preparation for the 4th of July.
I'm working on a menu for the 4th of July - California French Bread - evil itself, but so very stupidly good. Corn cakes with something on top - not sure about the something, but I'm thinking avocado w/lime and sour cream. And then those beautiful tomatoes w/ scallions, basil (from the garden) and a vinaigrette. Still thinking. 
Photos to come... ]


* totally made up holiday for card companies - just saying. 
** I had no idea tinniest was spelled that way - who knew?

Cheddar Cayenne Coins

Cheddar Cayenne Coins
6 oz. all-purpose flour
3 oz. finely shredded sharp Cheddar
1 Tbs salt
1/8 - 1/4 tsp. cayenne
4 oz. unsalted butter, cut into cubes, chilled
1 large egg yolk
2 Tbs water
1.5 oz. finely chopped walnuts


Combine flour, cheese, salt, and cayenne in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and water together with a fork and drizzle over the mixture. Pulse until the dough begins to form small moist crumbs. Add the chopped nuts and pulse briefly until the crumbs begin to come together.
Pile the moist crumbs on an un-floured surface. With the heel of your hand, push and smear the crumbs until they start to come together in a cohesive dough. Shape into a 14" long log that's 1.25 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.
Heat oven to 375 degrees. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into scant 1/4 inch slices. Arrange about 1/2 inch apart on the prepared baking sheets. Bake until medium to deep golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. Cool on a rack. When completely cook, store in an airtight container.


Bench Notes: I have no idea why I got this from, but, thanks to Google, I now know. Apparently from Fine Cooking. I've been making these since 2008 and really love the flavor and texture of these little crackers, You can also use a mix of half Parmesan and half Cheddar, but I prefer the straight up Cheddar. Mine are never coins, they end up squares, but they still taste good. They can be a bit salty, so I often cut back on the salt.
Round Two of the cracker challenge....  This is Round One of the cracker challenge here.