As a blogger who tries to take part in events sort of regularly, I was bummed when I realized I missed the last Weekend Cookbook Challenge. To ensure that it didn’t happen again…I have made my weekend cookbook challenge recipe…on a Wednesday. At least its getting done!
Ani from FoodieChickie – our host this month – picked what I consider to be an unusual theme: cornmeal. I have had a bag of it in my cupboard for months now…cast aside after I changed up a recipe and didn’t need it. outside of using it to occasionally coat or bread something, I just don’t use the stuff. since I was going to embark on a recipe adventure, I didn’t want to go the way of the usual cornmeal cakes or muffins.
Perusing Food and Wine’s website, i found this recipe for Cornmeal Crackers with Pumpkin Seeds. I’ve never made anything like this at home…and thought it would be a suitable "challenge" for the WCC. I wasn’t kidding. My easy little cracker recipe ended up turning into Chez T’s Recipe Test Kitchen.
Here are a few things I noticed while making these…and I made three batches of these puppies…
Outside of those helpful hints, I think these would be a delicious addition to an appetizer party or a wine tasting. Once you get the hang of them, they are wonderfully crunchy and have great crumby texture. The taste is almost cheese-like…with some lingering heat from red pepper. A great nosh for sitting around and having a wonderful cocktail to accompany it.
Cornmeal Crackers with Pumpkin Seeds – makes 2 1/2 dozen – originally found here on foodandwine.com
Note: The cracker dough can be frozen for up to 1 month. The crackers can be
stored overnight in an airtight container. Recrisp them in a 300° oven
for a few minutes before serving.