Crackers & Dips: More than 50 Handmade Snacks
Format: PDF / Kindle (mobi) / ePub
This is the DIY guide to making homemade crackers, with 52 formulas for crisp snacks and the luscious dips to eat them with, all celebrated with 25 playful photographs. Portland, Oregon-based food writer and baker Ivy Manning capitalizes on the pure flavors of whole grains, real butter, cheese, fresh spices, and no preservatives in her formulas for crunchy, sweet, and savory treats, all made to pair with a chapter's worth of creamy, gooey dips, and schmears. Recipes and tips are for bakers of all skill levels and tastes, with formulas for vegan, gluten-free, and whole-grain crisps. This adorable book is timed perfectly for the cracker-making trend and makes the ideal gift for the baker or entertainer who takes pride in making everything from scratch.
go-to when I’ve got the afternoon hungries. The smoked almonds add a subtle, sweet-smoky ﬂavor, and the crackers’ lightness gives them an air of elegance that makes them right at home at a dinner party or cocktail soirée. Serve them with Fresh Artichoke Dip (page 112) or Warm Olive Tapenade with Preserved Lemon (page 130). MAKES 45 TO 50 CR ACKERS 5 tbsp/55 g potato starch (not potato ﬂour) ½ cup/80 g sweet rice ﬂour ⅔ cup/100 g smoked almonds ¾ tsp ﬁne sea salt ⅓ cup/75 ml water 1 tbsp sesame
the oven, pick up the dough from one end, and carefully lay the dough on the hot baking sheet. It may stretch a little; an oblong shape is ﬁne. Push the rack back into the oven and bake the lavash until it is browned in places, 3 to 6 minutes, depending on how thinly the dough was rolled. If the dough puffs up while it is baking, poke it with a fork to release the trapped steam. Use tongs to remove the lavash from the oven and place it on a cooling rack; it will crisp up as it cools. Repeat the
stopping occasionally to scrape down the sides of the bowl. Sift both ﬂours, the cocoa powder, baking soda, and salt into a medium bowl. Add the dry ingredients to the butter mixture and mix on low speed until the mixture forms moist crumbs; do not overmix. Gather up the dough with your hands (it will come together when squeezed), and divide the dough into two Crackers & Dips equal-size pieces. Form each piece of dough into a rectangle measuring 4 by 6 in/10 by 15 cm, cover in plastic wrap,
ball of Sweet Treats: Dessert Crackers 105 dough into six equal-size balls about the size of an unshelled walnut. Roll out the balls into 3½- to 4-in/9- to 10-cm rounds, picking up the dough and rotating it a quarter turn after each stroke so that the dough does not stick and the cracker will be an even round(ish) shape. If the dough springs back as you roll, let it rest and start rolling out a second small ball of dough. (As the ﬁrst ball rests, the gluten will relax and it will be easier
the Paciﬁc Northwest coast between midsummer and early fall. The ﬁsh is milder than its larger blueﬁn and yellowtail brethren, with a pearly pink ﬂesh that needs little more than a simple soy dressing to adorn it. It’s so good raw it’s a travesty that so much of the ﬁsh ends up packed into cans! Because the albacore in this dip is raw, it’s crucial to buy very fresh ﬁsh labeled “sashimi grade” for ﬂavor’s and safety’s sake. Serve this Japanese-inspired tartare with Asian-style crackers like the