Cheddar-Parmesan Crackers With Apple-Pear Butter - - Tulsa, OK - News, Weather, Video and Sports - |

Cheddar-Parmesan Crackers With Apple-Pear Butter

Thursday, January 01, 2004
American/Appetizers-Side Dish
36 crackers (9 servings), 1 ½ cups butter

1 cup (4 ounces) Cheddar cheese, coarsely grated
1/2 cup (2 ounces) Parmesan cheese, finely grated
3/4 cup flour
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons (1/2 stick) unsalted butter, softened and cut into small pieces
2 tablespoons water, more if needed

4 medium apples, peeled, cored, and cut into 1-inch chunks
2 medium pears, peeled, cored, and cut into 1-inch chunks
1 cup apple cider
1/4 cup plus 1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/4 teaspoon cinnamon

For Crackers:
Preheat oven to 375 degrees Fahrenheit.
In the bowl of a food processor, place all the ingredients except the butter and water. Pulse 5 times. Add the butter and pulse again until butter pieces are the size of BBs. Add the water, 1 tablespoon at a time, and pulse just until the dough holds together. If the dough is still crumbly, add water 1 teaspoon at a time until it reaches the right consistency.
Turn the dough out onto a large piece of waxed paper. Roll the dough into a log, 9 to 10 inches long, and square off the ends. Refrigerate, well wrapped, for at least 2 hours and up to two days.
To make the crackers, cut the log into ¼-inch thick slices. Arrange the slices on a baking sheet one inch apart. Bake for 8 to 10 minutes, or until the crackers are a light golden color. Turn the crackers and bake for 3 to 5 more minutes, or until they are golden around the edges. Cool on a rack. Serve at room temperature.

For Butter:
In a large, heavy-bottomed pot, combine the apples, pears, cider, brown sugar, lemon juice, and cinnamon and turn the heat to high. Bring to a boil, then immediately reduce the heat to low. Cook, stirring occasionally, until there is no liquid left, about 2 ½ to 3 hours. Stir fairly vigorously to smooth out the mixture and then let it cool to room temperature. (The butter will keep, tightly covered, for two weeks in the refrigerator.)
To serve, spoon butter onto crackers.

 Don't have time to make this butter? Try a shortcut: Simply cream apple sauce and butter together in a mixing bowl and add cinnamon to taste.
Nutrition Facts:
Courtesy of Laura Werlin,Author of The All American Cheese and Wine Book
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103 is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.