Poppy Seed Crackers With Egg Mousse And Caviar Recipes

POPPY SEED CAKE

Steps:

• In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

POPPY CHEDDAR MOON CRACKERS

Steps:

• Whisk together flour, cornmeal, poppy seeds, salt, and baking powder in a large bowl. Blend in butter with a pastry blender or your fingertips (or pulse in a food processor) just until mixture resembles coarse meal. Add cheese and 4 Tbsp cold water and mix with a fork (or pulse) until incorporated. If mixture is still dry, add enough of remaining tablespoon cold water until mixture holds together to form a soft dough.
• Turn out dough onto a work surface. With heel of your hand, smear dough 3 or 4 times in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, then divide dough in half. Press each half into a disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Roll out 1 disk of dough on a lightly floured surface (keep remaining disk chilled until ready to use) with a lightly floured rolling pin into a 12-inch round and cut out as many crescent moons as possible with cutter. Transfer to baking sheets, arranging them 1/2 inch apart. Gather scraps, then reroll and cut out.
• Lightly beat egg with warm water in a small bowl for egg wash. Lightly brush crescents with egg wash and prick all over with a fork, then sprinkle with sea salt. Bake, switching position of sheets halfway through, until golden, 12 to 14 minutes. Cool completely on sheets on racks. Make more crackers with remaining dough (cool baking sheets between batches).

OLD WORLD POPPY SEED ROLL

Steps:

• Place poppy seeds into a food processor and process until seeds are ground, about 1 minute.
• Mix poppy seeds with 3/4 cup sugar, 1 tablespoon melted butter, lemon juice, and hot milk in a bowl; stir to combine. Cover poppy seed filling and refrigerate while making bread (filling will set up and thicken as it chills).
• Mix yeast with water and 2 tablespoons sugar in a small bowl. Allow to stand until the yeast forms a creamy layer.
• Whisk flour with salt in a bowl; use a pastry cutter to cut 1/4 cup butter into the flour mixture until the mixture resembles coarse crumbs.
• Pour yeast mixture and egg yolk into flour mixture and stir to make a soft dough.
• Turn dough out onto a floured work surface and knead until smooth and slightly springy, about 5 minutes. If dough is too sticky, knead in more flour, about 2 tablespoons at a time.
• Cut dough into 2 equal pieces. Roll each piece out into a 12x16-inch rectangle.
• Spread half the poppy seed filling over each rectangle, leaving a 1-inch border. Fold the 1-inch border back over the filling on all sides and press down.
• Pick up the shorter side of a dough rectangle and roll it like a jelly roll; repeat with second rectangle. Pinch ends together or tuck ends under to prevent filling from leaking out.
• Line a baking sheet with parchment paper; place rolls seam sides down on the baking sheet and allow to rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg white in a bowl until frothy; brush the rolls with beaten egg white.
• Bake in preheated oven until dark golden brown on top, 30 to 40 minutes. Remove from oven and cover rolls with a clean kitchen towel until cool to keep crust soft. Cool completely before slicing.

POPPY SEED CRACKERS

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.

POPPY AND SESAME SEED CRACKERS

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).

PARMESAN SESAME CRACKERS

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.

POPPY CHEDDAR MOON CRACKERS

Steps:

• In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
• On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
• Preheat oven to 400°F. and lightly grease 2 large baking sheets.
• On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.
• Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.

ALMOND-POPPY CRACKERS WITH COTTAGE CHEESE AND HONEY

Steps:

• Make the crackers: Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
• Make the topping: Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.

CAVIAR MOUSSE

Steps:

• Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
• Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
• To serve, top with caviar and pass with Melba toast.

BRANDADE ON POPPY SEED CRACKERS

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.

FENNEL & POPPY SEED CRACKER WREATH

Steps:

• Heat oven to 180C/160C fan/gas 4. Line one baking sheet with parchment. Place the flour, baking powder, butter, fennel and poppy seeds with ½ tsp salt in a food processor, then whizz for a minute until the butter is completely mixed with the flour. Add 100ml water and pulse until the mixture comes together to a firm dough that's not sticky - you may need another tbsp or so of water, if it still feels.
• Roll out dough on a lightly floured surface as thinly as you can. Stamp out lots of different sized circles using a selection of round and fluted biscuit cutters of 4cm, 5cm and 6cm diameter. Brush a little milk over the surface of the biscuits, and prick all over with a fork. Start to arrange in a circle on the baking sheet, overlapping each other. If you want to serve a cheese in the centre, check that it will fit. Scatter over a few more fennel and poppy seeds and bake for 15 - 20 mins until the biscuits feel dry and sandy with a slightly golden colour around the edges - they may still feel soft but will harden up when cooling. Cool on the baking sheet. Serve with cheese & chutney. Will keep in an airtight container for up to 2 weeks.

LEMON - POPPY SEED CAKE WITH LEMON MOUSSE FILLING

Steps:

• Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
• In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
• In another bowl, stir together the flour, poppyseeds, baking soda and salt.
• In another bowl, cream the butter and 1 cup of the granulated sugar.
• Beat in the whole eggs one at a time.
• Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
• Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
• Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cake in the pan on a rack for 10 minutes.
• Remove from the pan to cool completely.
• Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
• Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
• In a small bowl, beat the egg yolk.
• Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
• Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
• Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
• Loosely cover the custard with waxed paper and let cool to room temperature.
• In a mixing bowl, beat the heavy cream until soft peaks form.
• Fold the whipped cream into the cooled lemon custard in the saucepan.
• With a long serrated knife, split the cake in half horizontally.
• Spread all of the lemon filling over the cut side of the bottom layer.
• Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
• Enjoy!

POPPY SEED CRACKERS

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.