SEEDY CRISPS
Provided by Alton Brown
Categories appetizer
Time 42m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
- Preheat the oven to 450 degrees F.
- For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
- For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
- For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
- Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.
POPPY SEED CRACKERS WITH EGG MOUSSE AND CAVIAR
Provided by Valerie Bertinelli
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the poppy seed crackers: Preheat the oven to 300 degrees F.
- Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together.
- Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes.
- Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.)
- For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use.
- To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.
POPPY AND SESAME SEED CRACKERS
These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!
Provided by Sandi From CA
Categories Breads
Time 1h
Yield 32 crackers
Number Of Ingredients 9
Steps:
- Prepare the dough: Preheat oven to 350°F
- Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
- Add the butter and pulse until the mixture resembles coarse meal.
- Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
- Stir just until the ingredients are incorporated.
- Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
- Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
- Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
- Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
- Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
- Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
- Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).
Nutrition Facts : Calories 106.2, Fat 5.9, SaturatedFat 2.4, Cholesterol 21.9, Sodium 177.2, Carbohydrate 10.9, Fiber 0.9, Sugar 1, Protein 2.8
POPPY SEED CRACKERS
Make and share this Poppy Seed Crackers recipe from Food.com.
Provided by Diana Adcock
Categories Breads
Time 55m
Yield 1 recipe for 2 1/2 dozen crackers
Number Of Ingredients 7
Steps:
- In a medium bowl add flours, poppy seeds and cheese together-whisk.
- Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
- Wrap and chill for around 30 minutes.
- On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
- Bake for 15-20 minutes in a 325 degree oven.
POPPY SEED CRACKERS
Categories Bread Appetizer Bake Winter Poppy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 60 crackers
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
- Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.
PARMESAN SESAME CRACKERS
These rustic-looking crackers are crispy, crunchy and topped with cheese and plenty of seeds. Perfect for parties, they're missing only the preservatives and additives of store-bought alternatives! -ELENA IORGA, HELENA, MONTANA
Provided by Taste of Home
Categories Snacks
Time 40m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Gradually add 2/3 cup water and oil, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 8-10 times., Divide dough in half. Roll each ball directly on a baking sheet coated with cooking spray into a 12x9-in. rectangle. Pierce dough with a fork., Whisk together egg white and remaining water; brush over dough. Combine topping ingredients; sprinkle over tops., Score each pan of dough into 24 pieces. Bake until golden brown, 15-18 minutes. Immediately cut along the scored lines; cool in pans on wire racks. Store in an airtight container.
Nutrition Facts : Calories 44 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BRANDADE ON POPPY SEED CRACKERS
Categories Potato Appetizer Christmas Cocktail Party Wedding Cod Shower Engagement Party Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 60 hors d'oeuvres
Number Of Ingredients 10
Steps:
- Rinse cod well to remove external salt. Cover with cold water by 2 inches in a bowl and soak, chilled, changing water 3 times, about 24 hours.
- Peel potato and cut into 1-inch pieces. Put in a 2-quart saucepan with salted water to cover by 1 inch. Bring to a boil and simmer potato until very tender, about 15 minutes. (Do not drain until ready to whip.)
- While potato is cooking, bring cream to a simmer with garlic, bay leaf, thyme, and clove in a very small heavy saucepan, then simmer gently, partially covered, until garlic is tender, about 15 minutes. Discard bay leaf, thyme, and clove and purée garlic with cream in a blender until smooth.
- Meanwhile, drain cod and transfer to another 2-quart saucepan with water to cover. Bring just to a simmer and remove from heat. (Cod will just flake; do not boil or it will become tough.)
- Drain cod and potatoes in a colander and, while still warm, combine in a large bowl with cream mixture. Beat with an electric mixer at low speed until combined well. Add oil in a slow stream, beating, and season with salt and white pepper. Top crackers with warm brandade just before serving.
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- Pulse together flour, baking powder, and salt in the bowl of a food processor fitted with a metal blade.
- Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup sesame seed, and poppy seeds.
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5/5 (2)Category Blue Cheese RecipesCuisine British RecipesCalories 60 per serving
- Preheat the oven to 180°C/fan160°C/ gas 4. Line 2 baking sheets with baking paper. Sift the flour, baking powder and salt into a bowl, then stir in the seeds and pepper. Using your fingertips, rub in the butter until it resembles fine breadcrumbs.
- Make a well in the centre, then add 100ml iced water. Using a flat-bladed knife at first and then your hands, mix until a firm dough forms, adding more iced water if necessary. Don’t overmix.
- Form the dough into a rough ball, then cut in half. Wrap one half in cling film and chill in the fridge.
- Roll the other half out between 2 sheets of baking paper until 1-2mm thick. Using a lightly floured 6cm round cutter, cut out rounds. Place on a baking sheet and prick all over with a fork. Repeat with the rest of the dough. Chill for 20 minutes.
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