Cheese Crackers with Almond Flour

Last year I started making homemade cheese crackers and they instantly became my favorite savory treat to serve during the festive fall and winter months.

A long-time fan of Cheez-It crackers, I was delighted to be making a healthier version with real cheddar cheese and whole wheat flour. For most of 2013, though, I’ve been baking gluten-free so these homemade cheese crackers have not appeared and I’ve missed them. I enjoy the tastes, textures and nutrition in other flours such as coconut, almond and buckwheat and find I feel much better eating them. So, with the holiday season approaching quickly, it’s time to recreate these cheesy nibbles!

I pulled out my hand grater and a started grating cheddar cheese. The cheese went into the food processor along with some almond flour, turmeric, a bit of cayenne pepper, butter, salt and an egg. After pulsing a few times, I dumped the rough dough out and wrapped it up to chill. At this point, you can keep the dough in the fridge for a couple of days until you’re ready to bake.

After rolling out the dough, I started cutting different shapes. This week, we are celebrating both Thanksgiving and Hanukkah (they won’t overlap again for 79,000 years!) so in honor of this I cut out turkeys and dreidels. You can also cut the dough into the more “traditional” Cheez- It square shape. But no matter what shape you choose, be sure to sprinkle the tops with a healthy pinch of flaky sea salt before baking. That salty punch is just delicious and one of the reasons I can’t stop eating these once I start.

I’ve also rolled, cut and frozen the dough ahead of time, making it easy to pull out and pop into the oven for a quick appetizer. This is especially helpful when prepping ahead for Thanksgiving. Early in the morning, before the turkey goes in the oven, just bake the frozen dough (add a minute or two to the baking time) and you’ll have a great snack to hold hungry guests over until the big feast is ready.

Happy Hanukkah and Happy Thanksgiving!

Cheese Crackers with Almond Flour
Quantity depends upon what size cookie cutter you use or size of squares you cut

2 cups freshly grated cheddar cheese (I used sharp cheddar)
2 cups finely ground, blanched almond flour
1 egg
1/2 teaspoon turmeric
1/2 teaspoon cayenne or Aleppo pepper (optional)
3 tablespoons unsalted butter, chilled and cut into smaller bits
3/4 teaspoon kosher salt
Flaky sea salt for sprinkling

In the bowl of a food processor, pulse the cheese, almond flour, egg, turmeric, cayenne, butter and kosher salt together until a rough dough forms. Remove the dough, shape into a ball and wrap in plastic. Chill the dough for at least an hour and up to 2 days.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Divide the dough into quarters. Place one quarter of the dough between 2 sheets of parchment paper and roll out into 1/2 inch thickness. Cut into squares or use your favorite cookie cutters. Place the cut outs on the prepared pan and sprinkle a pinch of flaky sea salt on top of each. Bake until crispy and just beginning to brown, about 12-15 minutes. Remove and let cool. Repeat with the remaining dough. You can also roll and cut the dough, then freeze on a baking sheet. When baking, add a minute or 2 to the baking time.

The crackers are lovely on the day they’re baked or keep well overnight at room temperature in a well-sealed container.

Grilled Peaches with Chevre and Honey

We’re still outside grilling and holding onto the warm evenings for as long as possible.  I’m savoring every last bite of summer and, with all the orchards just down the road, I’m eating the best peaches of my life. Sweet and juicy, I can’t even begin to count how many pounds of luscious peaches have entered our kitchen. A happy time indeed!

In addition to eating peach dumplings, peach pie, peach jam and just plain peaches, I made this simple dessert of Grilled Peaches with Chevre and Honey.  I grilled peach halves until warm and soft, then topped each with a little scoop of soft goat cheese and a drizzle of honey.

We have a marvelous local source for goat cheese here in the valley, Sunny Pine Farm, and their chevre is really lovely - creamy and indulgent, with just the right amount of tanginess to complement the sweetness of peaches and honey. A pinch of flaky sea salt and a sprig of fresh mint finished them off nicely.

This is a flexible recipe and allows you to use whatever late summer stone fruit, herb or soft cheese you may have on hand. Grill some nectarines and top with feta, or use maple syrup and thyme in place of honey and mint.  You can also bake the peach halves in your oven until soft and go from there. Just be sure to serve these little treats warm, so the cheese is meltingly soft and decadent, a glorious way to celebrate these last heavenly days.

Grilled Peaches with Chevre and Honey
Serves 4

2 ripe peaches, sliced in half and stones removed
Soft goat cheese
Honey
Flaky sea salt
4 sprigs of fresh mint

Heat your barbecue on high until very hot. Place the peach halves cut side down on the grill and close the top. Grill for about 6 minutes, or until the peaches are soft but not mushy. Carefully remove each peach half to a small plate. Scoop a tablespoon of goat cheese on top, drizzle with honey and sprinkle on a generous pinch of flaky sea salt. Garnish with mint and serve right away.

Shavuot Feta-Herb Dip

Dairy and I are very good friends. I have a not-so-secret desire to keep a cow, and while I don’t know if dairy farming is in my future – I like to keep my options open – cooking with dairy always makes me happy.

Dairy dishes are traditionally eaten during Shavuot, the Jewish holiday commemorating the day Moses received the Torah at Mount Sinai. One explanation of this custom (my favorite) is that Shavuot falls in spring when sheep, goats and cows produce an abundance of milk as they give birth and graze on new grass.

Dairy it is! While we like (love) blintzes and cheesecake, I decided to make a savory dairy treat for this Shavuot. I especially love cheese and yogurt. Creamy feta cheese and lusciously thick yogurt seemed a natural pairing, so with a dip in mind I stirred them together.

Over this past sunny weekend (now gone and turned to a thunderstorm!), I also spent time planting my fragrant new bounty of herbs from my sons’ marvelous school orchestra fundraiser. I could not resist chopping a large handful of dill, mint, parsley and chives to include in this dip. Fresh herbs sing of spring and you can use any combination you may have on hand. Quick to stir together, with lemony zip and tangy richness, this dip is bursting with green freshness. It’s wonderful to scoop up with crunchy veggies to celebrate Shavuot this week or any time!

Shavuot Feta-Herb Dip
Makes 1 1/2 cups

8 ounces feta cheese
1/2 cup thick, plain, whole milk yogurt
Zest and juice of 1/2 large lemon
1 packed cup fresh herbs, finely chopped (I used mint, parsley, dill and chives)
A few grinds of black pepper
Flaky sea salt (optional, depending upon how salty your feta cheese is)
Cut up veggies to dip

In a medium sized bowl, mash the feta cheese lightly and stir in the yogurt, lemon zest and juice.  Gently mix in the herbs and black pepper. Taste for seasoning – since my feta was salty I didn’t add any salt, but if your feta is not very salty add a little flaky sea salt.

Mound the dip on a serving platter with some cup up veggies and serve. You can prepare it ahead and keep it in the fridge until ready to serve.

Cheese Blintzes with Strawberries for Shavuot

It’s that time of year ... time for dairy delights! Shavuot is this weekend, and it is customary to eat dairy products to mark this Jewish holiday commemorating when Moses received the Torah at Mount Sinai. I’m looking forward to a delicious celebration with cheesecake, ice cream and my favorite Shavuot treat – blintzes.

Blintzes have a certain elegance to them. A soft, crepe-like pancake drapes itself around the creamy cheese filling under a blanket of berries. The luscious textures and flavors blend together beautifully.

When making the blintz crepes, I often find myself trying to flip them too soon in the pan and end up tearing the delicate pancakes. I’ve discovered the key is to let them really brown and loosen up so they're easy to flip, then it only takes a few seconds to finish on the other side.

Blintzes take a bit of time to prepare but all the components can be made ahead and assembled at the last minute, or the assembly can be done the night before a brunch and baked just before serving. While the blintzes are baking, slice some strawberries and sprinkle a shower of sugar over them to serve alongside. I can promise you, nothing smells as good as a pan of hot blintzes emerging from the oven!

Happy Shavuot!

Cheese Blintzes with Strawberries
Adapted slightly from The Book of Jewish Food
By Claudia Roden
Makes 18 small blintzes

Pancakes:
2 cups all-purpose flour
2 1/2 cups whole milk
1 1/3 cups water
2 eggs
1 teaspoon kosher salt
2 tablespoons canola oil

Filling:
1 pound cottage cheese
8 ounces cream cheese, room temperature
1/4 cup sugar
3 egg yolks
1 teaspoon vanilla

Topping:
3 cups strawberries, quartered
3 tablespoons sugar

In large mixing bowl, whisk together the flour, milk and water until well blended.  Add the eggs, salt and canola oil and stir until smooth.  Let sit for 1-2 hours at room temperature.

Heat an 8-inch, non-stick frying pan over medium high heat.  Using a paper towel dipped in canola oil, wipe the bottom to lightly grease it.  Pour 1/3 cup of the blintz batter in and swirl the pan to cover the bottom.  When the pancake browns lightly and releases easily, flip it over and cook for a few seconds on the other side.  Repeat with remaining batter, stacking the pancakes up as you go.  The pancakes can be made ahead and covered until ready to use (chill them if preparing the night before).

In the bowl of a food processor, whiz the cottage cheese, cream cheese, sugar, egg yolks and vanilla until smooth.  Set aside until ready to form the blintzes (again, cover and chill if making the night before).

Butter a 9x13-inch baking dish.  To form a blintz, lay a pancake flat and spoon about 2 tablespoons of the cheese filling in the middle.  Fold the two side edges over the filling and roll the open edges over to encase the cheese (like a little burrito).  Place the rolls side by side in the prepared dish.  The dish can be covered and kept chilled at this point to bake later, or baked right away.

Preheat the oven to 350 degrees.  Bake the blintzes for 25 minutes. While they are baking, stir together the strawberries and sugar in a small serving bowl.  Serve the blintzes hot with the bowl of strawberries.

Celery Gratin: Sharing Some Celery Love

I’ve been a long admirer of the British food writer, Jane Grigson, and I especially enjoy her lovely book, Good Things. It’s a treasure of seasonal cookery (now there’s a word I wish was in more popular use!) and she shares a wealth of information in a friendly, wise manner.

One of my discoveries is her brilliant combination of celery, butter and salt. I generally think of stuffing celery with peanut butter or cream cheese ... rather ho-hum but a decent snack. Jane Grigson shares what is by far the tastiest way to enjoy raw celery - with good butter and sea salt. If you haven’t tried this before, spread a stalk of celery thickly with your best butter and sprinkle some Maldon sea salt on top. So simple and so good.

Celery is the spotlight of this week’s Food52 recipe contest. A new challenge and stretching your imagination is always fun, and creating a recipe based on celery certainly affords this opportunity. Since I didn’t have any experience with cooking celery, other than adding it to soups, I wanted to see what I could come up with.

The first step was easy since I already knew it to be delicious - sauté the celery in butter and salt. From there a gratin began to unfold. Cherry tomatoes add a pop of color and bright flavor, and the white wine, butter, cream and Gruyere cheese ... well, you can imagine all they add! The celery flavor shines through and the softer texture from cooking it is pleasing. Sweet tomatoes, wine and cream form a tangy, rich sauce and Gruyere cheese adds a nutty, indulgent finish.

I’m appreciating celery’s versatility and happy to see it escape the crudités platter to become a more inspiring dish.

Celery Gratin
Serves 4

2 tablespoons unsalted butter
1 bunch of celery (approximately 1 1/2 pounds), leaves removed (save for soup) and stalks cut into 1/4 inch slices
1 teaspoon kosher salt
A few grinds of fresh black pepper
3/4 cup white wine
1 pint cherry tomatoes, rinsed and sliced in half
3 tablespoons heavy cream
1/2 cup Gruyere cheese, grated

Preheat the oven 350 degrees. Have an 8x8 or 9x9 inch broiler safe baking dish ready.

In a large sauté pan, melt the butter over medium heat. Add the celery slices, salt and pepper and stir to coat. Cook for about 10-15 minutes, until the celery begins to soften nicely. Add the wine and bring to a simmer. Stir in the tomatoes and continue to simmer for 5 minutes. Pour the mixture into the baking dish and pop it in the oven for 15 minutes. Give it a stir about halfway through.

Remove the dish from the oven, stir in the cream and sprinkle the cheese on top. Return the baking dish to the oven for 5-10 minutes, until the cheese is melted. If desired, turn on the broiler and let the cheese brown a little. Serve warm with some crusty bread to soak up the sauce.

Simply Cheese Lasagna

Snow is falling! It’s time for sledding, hot cocoa with marshmallows, a roaring fire and all the pleasures that a white wonderland brings. Hiking countless times back up the hill with a sled works up quite an appetite, so it’s also time to think about hearty warm dishes.

Lasagna is one that is sure to please and quick to make. It can be prepared ahead of time and baked when needed, or you can keep a pan stashed in the freezer to pull out when the snow is swirling. I love lasagna and all its many varieties with roasted veggies, pesto or béchamel sauce. Sometimes, though, what hits the spot most is classic cheese lasagna.

Simple, quality ingredients - many of them pantry staples - combine to create a fresh tasting, deeply satisfying lasagna. The marinara sauce is an easy staple and can also top pizzas or be tossed with spaghetti. I’ve become a fan of the “no boil” lasagna noodles since I can keep them on hand for quick lasagna preparation if fresh noodles are not available. Add some fresh ricotta (you know my love affair with homemade ricotta!) and mozzarella and you have the ultimate comfort food, something guaranteed to delight eaters of all ages.

The warm lasagna emerging from the oven fills the house with an inviting scent, promising to fortify hungry bellies that come in from the cold. And when those bellies are full? Back outside to the sleds!

Simply Cheese Lasagna
Serves 8 (9x13 inch baking pan)

6 cloves garlic
2 – 28 ounce cans whole tomatoes (I use San Marzano)
Olive oil
1/4 cup fresh basil, coarsely chopped
2 pounds fresh ricotta cheese, store bought or homemade
2 large eggs
2 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
1 pound fresh mozzarella, diced
2 cups grated Parmesan cheese
9 ounces (1 box) “no boil” lasagna noodles (I use whole wheat) or fresh lasagna noodles

To make the marinara sauce, pulse the garlic in a food processor until roughly chopped. Add the canned tomatoes with their juices, a long pour of olive oil, the fresh basil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper and whiz until mostly smooth. Pour the mixture into a medium saucepan, bring to a boil and then reduce heat and simmer for about 30 minutes, stirring a few times. Set aside until ready to use. Sauce can be prepared ahead of time and kept covered in the refrigerator.

Preheat the oven to 375 degrees. In a large bowl, combine the ricotta, eggs, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Spread 3/4 cup of marinara sauce in the bottom of a 9x13 inch baking pan. Place a layer of noodles over the sauce. Spread 1/2 of the ricotta mixture over the noodles and sprinkle with 1/3 of the mozzarella and Parmesan. Place a layer of noodles over the cheese layer. Spread 1 1/2 cups marinara over the noodles. Repeat the layering (noodles, second half of ricotta, 1/3 of the mozzarella and Parmesan cheeses). Spread last layer of noodles over the top, spread the remaining marinara sauce over the noodles and sprinkle with the last 1/3 of the mozzarella and Parmesan cheeses.

Place the baking dish on a rimmed baking sheet. Bake until the cheese is golden and the sauce is bubbling, about 45 minutes. Cover with foil during the last 10-15 minutes if it is browning too quickly. Let stand for 20 minutes before serving.

** The lasagna can be prepared ahead of time and kept chilled. When ready to bake, let the lasagna sit out at room temperature while you preheat the oven. It can also be baked, cooled and frozen (be sure to wrap tightly in plastic wrap). If frozen, defrost and warm in the oven until heated through.

Spinach Cheese Bake for Brunch

Going out for breakfast or brunch is truly one of life’s delights. Since I can’t resist the combination of spinach, cheese and eggs I will, without fail, order a Greek omelet if it’s on the menu. I know I should branch out, but I do only if I’m in the mood for a sweet breakfast like pancakes. First I make the sweet vs. savory decision, then focus on what to order. ( A quick aside – last weekend I discovered a different variation of spinach, cheese and eggs at Tabaq Bistro in Washington, DC ... poached eggs with spinach, tomatoes, cream and a crispy layer of Parmesan. Dee-lish!)

I love to host brunch at home, too, and since we are in the midst of the holiday season this is the perfect time to think about gathering friends or family together for one. A favorite brunch dish for me to make is this Spinach Cheese Bake. It is savory and satisfying, with crispy corners (my favorite part!) and a flavorful mix of herbs and cheese. I’ve been making and tweaking this casserole for a number of years. It’s popular with adults and kids alike - my boys always pounce it.

You can tailor this to your taste - be creative with the cheeses and herbs you choose or add additional flavors such as roasted chilis, sautéed mushrooms or caramelized onions (in this version I include butternut squash for the season). Served with some yogurt and granola or with freshly baked muffins (always lovely to get both the sweet and savory), you have an easy brunch to enjoy. This casserole can also be prepared the night before and popped in the oven to bake in the morning, leaving you time to sip coffee with your guests and relax.

Spinach Cheese Bake
Serves 8-10

20 ounces fresh or frozen spinach
4 eggs, lightly beaten
2 cups cottage cheese
1 cup feta cheese, crumbled (or same amount of another cheese)
1 cup Gruyere cheese, grated (or same amount of another cheese)
7 tablespoons all-purpose flour
2 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 cup green onions, thinly sliced (I’ve also used fresh dill and parsley)
1 teaspoon crushed red chili peppers or Aleppo pepper (optional)
10 ounces butternut squash, cut into 1/2 inch dice (optional)

If using fresh spinach, steam until wilted, drain well and chop coarsely. If using frozen spinach, defrost and squeeze well. Set aside.

Preheat oven to 350 degrees. Butter a 9x13 inch baking dish.

In a large bowl, stir together the eggs, cheeses, flour, garlic, salt, green onions and chili peppers. Gently mix in the spinach and butternut squash.

Pour the mixture into the prepared baking dish and bake for 40-45 minutes, until the casserole is set, golden brown on top and the edges are crispy. Serve warm.

You can prep this the night before (but don't bake) and refrigerate it overnight. In the morning, bake and serve as directed.

Macaroni and Cheese: A Comforting Favorite

We are facing the first full week of school ahead and I must admit it’s a bit of a reality check. Summer really is over and it’s time to focus on homework, practicing the bass (both Sam and Isaac play bass in the school orchestra), after school sports, more homework, school paperwork and meetings ... my calendar has filled up quickly and I’m already missing the blank white squares of July and August. Sigh!

I am in need of comfort food! Macaroni and cheese springs to mind immediately. I found a classic version in Cook’s Illustrated a few years ago that I love and have been playing with the recipe ever since. I like to add some variety at times and get creative with the cheeses, increase the spice or change up the crumb topping. The basic sauce foundation of butter, flour and milk stays the same.

Below is my current version. It includes goat cheese in addition to the traditional cheddar, and I’ve made a buttery crumb topping with whole wheat panko bread crumbs and Parmesan cheese. Other cheese suggestions for the sauce are Gruyere, Monterey jack or a handful of feta. It makes enough for a 9x13 baking dish, or you can get fancy and present it in ramekins as a side dish. Or, do as I often do on a weeknight and serve it straight from the cooking pot without the crumb topping. No one seems to mind!

I hope this cheesy goodness adds warmth and comfort to the start of your week!

Macaroni and Cheese
Adapted from Cook’s Illustrated
Makes enough for 1-9x13 pan (main course) or 10 ramekins (side dish)

1 pound whole wheat elbow macaroni or your favorite shaped pasta
8 tablespoons unsalted butter, room temperature and divided
6 tablespoons all-purpose flour
1 1/2 teaspoons powdered mustard
1/2 teaspoon cayenne pepper
5 cups milk (whole or lowfat is fine)
8 ounces shredded sharp cheddar cheese
8 ounces soft goat cheese (or you can use all cheddar cheese or another cheese of your choice)
Salt to taste
1 cup whole wheat panko bread crumbs
1 cup shredded Parmesan cheese
Hot sauce for serving

In a large saucepan or soup pot (I use an 8 quart), bring water to boil and cook the macaroni until it is tender. Drain in a colander and set the macaroni aside.

In the same large saucepan, melt 5 tablespoons of butter over medium-high heat. Add the flour, mustard and cayenne pepper and whisk together for about 1 minute. Gradually whisk in the milk and bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until it is the consistency of heavy cream, stirring often to prevent sticking (about 5 minutes).

Remove pan from the heat and stir in the cheddar and goat cheese until melted. Season to taste with salt. Add the macaroni and stir well.

In a medium sized bowl, stir together the panko bread crumbs, the remaining 3 tablespoons of butter and the Parmesan cheese.

Spoon the macaroni and cheese into a 9x13 baking dish or into 10 ramekins (if using ramekins you may have a little leftover). Sprinkle the crumb mixture over the top evenly. Broil until the bread crumbs are golden brown, rotating if necessary. Serve warm and enjoy!

**The macaroni and cheese can be prepared a day ahead (without crumb topping) and kept covered in the refrigerator. When ready to serve, reheat pan in the oven at 350 degrees for about 15 minutes (until heated through) and then sprinkle on the crumb topping and broil to finish. The macaroni and cheese also freezes well. Wrap tightly in plastic and freeze without the crumb topping. Defrost and follow the same directions for reheating.