I believe in leftovers and packing lunch, which means I have a cupboard that is jammed with Tupperware, Gladware, and well-washed yogurt containers. About once a year I sit on the floor of the kitchen and empty it out, marry each container with its lid, purge singletons, and neatly stack all parts back on the shelves. Things remain tidy for about three weeks, but before long, plastic containers throw themselves to the floor when I open the cupboard door.
We’ve had one container in particular that’s been in our collection for years. It’s a huge yellow tub that once held peanut butter, and, until recently, served as the perfect vessel for our homemade ice creams. Whenever we’d whip up a batch of peach basil, or maybe some Turkish Delight, I knew I could count on the plastic tub to be just the right size for our new flavor. Until last week, that is.
Last week was our friends’ 7th annual beer and cheese party. Last year Rich and I went local, bringing both beer and cheddar that was made nearby. I simmered up a pear chutney to keep things interesting, and it went over very well. This year, due to the impending birth of the hosts’ second child, the party was moved up from the fall to August, which meant a pear chutney was out of the question. To keep things interesting, we didn’t bring a cheese, but homemade cheese crackers, which we paired with a selection of local German-style lagers by Jack’s Abby brewery in Framingham. The crackers are a Melissa Clark recipe (I know, I know, what can I say, I just can’t quit her), and they taste like a healthy Cheez-it, or a Goldfish cracker you wouldn’t mind feeding your little one. The hostess noted they were a bit like a whole wheat shortbread.
The crackers went over well, but we left the party early for a dinner party. Not all the crackers had been eaten when it was time for us to leave, so Rich left the container on the table and walked away. Which container? My beloved yellow tub. I didn’t realize until we were about 10 minutes from the party that we’d left it behind. “My container!” I whelped. “Let it go,” Rich said. “But! But!” I responded. “Let it go. Just let it go.”
Healthy Homemade Cheddar Crisps from In the Kitchen with A Good Appetite by Melissa Clark
We actually used a combo of leftover cheese bits that were in the fridge: fontina, cheddar and Parm. I say use whatever cheese or cheeses you have that you’d like. It’s your palate, after all.
1 cup whole wheat flour
¼ teaspoon baking powder
4 Tablespoons (1/2 stick) unsalted butter, room temperature
½ teaspoon kosher salt
Pinch cayenne (optional)
1 ½ cup (6 ounces) shredded Cheddar cheese
In a small bowl, combine the flour and baking powder. In a food processor or electric mixer with a paddle attachment, mix the butter, salt and cayenne until creamy. Add 1 cup (4 ounces) of the cheese and mix until thoroughly combined. Gradually add the flour mixture and run the food processor or beat with the paddle until the dough pulls away from the sides of the bowl and starts to form a ball, about 7 minutes. Wrap the dough in plastic, and roll into a log about 1 ½ inches in diameter. Chill in the refrigerator for 1 hour or up to overnight.
Preheat the oven to 350F and line two sheet pans with parchment. Unwrap the log of dough and slice into rounds 3/16 inch thick. Arrange the rounds on the prepared baking sheets and place a generous pinch of the remaining ½ cup cheese on each cracker. Bake until the crackers are golden brown, about 12 minutes. Turn off the oven and leave the crackers to crisp for an additional 5 minutes. Transfer the crackers to a wire rack to cool.
Clark points out that you can also place the dough between 2 sheets of plastic and roll into a rectangle 1/8 inch thick. Using a small (1 ½-to 2-inch) heart-or-fish-shaped cookie cutter, cut out the crackers and place them on the prepared sheet pans. Press the remaining scraps of dough together, reroll, and cut out additional crackers, then bake as directed.