Green Peppercorn Cornmeal Crackers Recipes

Steps:

• Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Steps:

• Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
• Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
• In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
• Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

Steps:

• In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
• In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
• Turn the machine onto low and pour in flour mixture.
• Blend just until the dough comes together.
• By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
• Mix oil and water in a separate medium bowl.
• Make a well in the flour mixture and pour oil/water into the center.
• Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
• On a lightly floured surface, pat dough into a flat rectangle.
• Wrap in plastic wrap and refrigerate for 30-60 minutes.
• Preheat oven to 500°F.
• If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
• Place the rack in the center of the oven.
• Line 2 large baking sheets with parchment.
• Remove from refrigerator and dough into 2 equal pieces.
• On a lightly floured surface roll dough into a 16x12 inch rectangle.
• (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
• Poke each rectangle all over with a fork.
• If you would like consistent shapes, score lightly with a sharp knife.
• Mist with water and sprinkle with the course salt.
• Bake for about 10 minutes until dough is set- one sheet at a time.
• Transfer on the paper onto a rack to cool.
• Let cool completely, then break into irregularly shaped crackers or break at score marks.
• Store into an airtight container for up to 3 days.

Steps:

• Preheat the oven to 350 degrees. Lightly grease two baking sheets with 1 tablespoon of the oil. Set aside. Combine the flour, pistachio nuts, sugar, baking powder and salt in a large bowl. Set aside. Lightly beat the remaining vegetable oil, milk, eggs, green peppercorns and grated lemon rind together.
• Mix the dry and wet ingredients together and beat until smooth. Sprinkle a flat surface with flour. Knead the dough until smooth and loose. Cut the dough into 48 balls. Roll out each ball until it is as thin as possible.
• Place the crackers on the baking sheets. Bake until golden, about 15 minutes. Remove from sheet to a rack and cool.

Steps:

• In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.