Category: Recipes

Wheat Crackers

 

Wheat Crackers

Yes, you can make wheat crackers at home.  Crackers are actually very easy to make and you can control the size, the salt on top and the doneness.  I like the nutty flavor whole wheat adds to breads and crackers.

I’ve mentioned that bakers prefer weighing ingredients to measuring them.  I use this scale for that.  I’ve had mine for years so it holds up well. You will need at least 1 sheet pan, a mixing bowl, a pizza cutter, rolling pin, wooden spoon, and measuring cups if you haven’t a scale.

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Wheat Crackers

Thin, crunchy wheat crackers are tasty and great with cheese and dips.  Easy to make, too.

Course Snack
Cuisine American
Keyword Crackers, Snack, Thin crackers, Wheat crackers
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Author Dann Reid

Ingredients

The ingredients

  • 210 g Whole wheat flour
  • 190 g All purpose flour
  • 5 g Salt
  • 30 g Butter
  • 235 g Water
  • Sea salt for garnish

Instructions

Mix the dough

  1. Add the flours and salt to the bowl. Add the butter and 3/4 of the water and start to mix the dough. You want to make a pretty stiff dough. The dough may not need all the water. If isn’t coming together add a bit more until it does. If you add a bit too much, that will be okay. Whole wheat flour absorbs more than white flours, so let the dough rest for a few minutes before rolling. You can also add a bit more flour to the counter when you roll the dough.

  2. Roll the dough as thin as possible. 1/8 of an inch is good. If the cracker it too thick, it will start to resemble pita bread, which is fine, but not what you are making.

  3. Place the dough onto an un-greased sheet pan, trim the sides to fit flat, then roll lines to form the squares of crackers while the dough is on the pan. Place fork marks for holes and sprinkle with salt.

  4. Ovens vary and so do preferences. When the crackers are done, remove them from the oven, allow to cool a few minutes then break the crackers along the lines. If you prefer a rough random shape to your cracker, do not make lines, do make holes with the fork and add salt, then break them into random shapes when cool.


Winco Bun / Sheet Bake Pan 13″ x 18″ (Half Size)
from: Kerekes kitchen & Restaurant Supplies

Here are some dips for those amazing crackers.  Eggplant The Mushroom Way-click over and read the story, and Artichoke dip.
Kerekes Bake Deco logo

Egg Nog 2.0

Home Made Egg Nog

Egg Nog 2.0

Many moons ago, I was working in Tallahassee, FL at The Governors’ Club, a member only dining club. For Christmas that year we decided to really do it up for the employees. We made Stolen and Egg Nog. This is that version. The chef, Todd Misener now with Trebache in New Orleans, came up with this recipe. It is similar in technique as the previous recipe, but is thicker and flavored differently. This is, as he calls it, Puerto Rican egg nog. The coconut and dark rum go to fulfill that name.  This can easily be cut in half.  For me, I would leave the spices the same.

Chef Todd at the 30A Food and Wine Festival

 

 

 

 

 

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Puerto Rican Egg Nog

A slightly different take on nogs in general but well worth the effort to make.  Be prepared to ration it as it is just delicious, but the labor makes it extra special.

Course Drinks
Cuisine American
Keyword Christams drinks, Egg nog, party drinks, Thanksgiving drinks
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerate 2 hours
Total Time 35 minutes
Author Dann Reid

Ingredients

Puerto Rican Egg Nog: Group 1

  • 20 Each Egg yolks
  • 1.5 C White sugar
  • 1/2 C Dark Rum

Group 2

  • 3 C Half and half
  • 2 C Coco Lopez
  • 1/2 t Freshly grated nutmet
  • 1 each Cinnamon stick
  • 1 T Vanilla extract

Group 3

  • 1 C Half and half
  • 1 C Dark Rum

Instructions

Make the egg nog

  1. Place the first three ingredients in a deep metal or glass bowl and place on a pot with water heated to just below a boil. Make sure the water doesn’t touch the bowl. 

    Using a hot pad, hold the bowl and move the whisk in a figure 8 motion along the bottom of the bowl with a moderate speed. The idea is to expose the egg mixture to the heat evenly. Occasionally whisk the edges of the egg mix to incorporate the edges into the mixture, then return to whisking in the figure 8 motion. The target temperature is 150° F on an instant read thermometer.

  2. Add the second group of ingredients to the bowl, replace it on the pot and whisk in the same manner until the mixture reaches 175° F.

  3. Remove from the heat, add the last two ingredients, stir to incorporate and place in an ice bath to cool the mixture. Even with the added cool ingredients, there may be sufficient residual heat to keep cooking the eggs which can make the curdle and that’s not yummy.

  4. Once the nog is cool, remove the cinnamon stick and pour it into resealable bottles for gift giving, or a pitcher for you for later. A common experience from those who enjoyed the nog, a few glasses and your legs disappear.

This procedure is a bit trickier than the recipe posted on Holiday Hooch, but well worth making.

If you have made either of these Kahlua recipes or just have some hanging about, you can make your own beverage, man, and change out the rum for Kahlula or use the nog in your White Russian.