Crackers with red onion marmalade and herbed chevre
For crackers:
510 grams flour (approx. 3cups)
4 grams baking powder (approx. ¾ tsp)
2 grams fennel seed (approx. ¼ tsp)
2 grams caraway seeds (approx. ¾ tsp)
2 grams cumin seeds (approx. ½ tsp)
14 grams salt (approx. 2 ½ tsp)
¼ cup olive oil
1 to 1 ½ cups cold water
Combine everything, except for water) in mixer fitted with paddle attachment
Turn on low; slowly add water to form dough. Allow dough to rest if fridge at least 1 hour
Roll out, cut into desired shapes and bake at 375 degrees, for 15-18 minutes, flipping half way through the cooking time
Store in an airtight container for up to 2-3 weeks.
Yield : 6 cups crackers
For marmalade:
2 oz. butter
3 large red onions, julienned
½ cup red wine
½ cup balsamic vinegar
1/3 cup brown sugar
Salt and pepper to taste
Heat butter in thick bottomed pot, add onions and cook till caramelized; add remaining ingredients and reduce till thick
Yields 2 cups
For herbed chevre:
8 oz chevre
½ tsp salt
¼ tsp ground black pepper
1 T minced shallots
1 T chopped fresh thyme
Combine all ingredients in a bowl