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Crackers with red onion marmalade and herbed chevre

July 12, 2017 by Chefsthought

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

 

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Posted in: Recipes, Uncategorized Tagged: artisan cheese, chevre, cooking class recipes, crackers, red onion marmalade, seasonal 56 classic

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