|Half of the spread|
As for the yummies I am covering in this post, the crackers were delish. In fact, they were like crack to me. I just could not get enough of them, but then I love cheesy crackers. And as for the Mustard Bâtons, they were awesome as well. I really love mustard (remind me to share my secret for the perfect scrambled eggs and grilled cheese sandwiches), so these things were pretty bomb. So, without further ado, here are the recipes:
From Around My French Table by Dorie Greenspan
1 stick cold unsalted butter, cut into 16 pieces
¼ lb. Gruyère, Comté, or Emmenthal, grated
½ tsp salt
1/8 tsp freshly ground white pepper
Pinch of Aleppo pepper or cayenne (optional)
1 cup plus 2 tbsp all-purpose flour
Put the butter, cheese, salt, white pepper, and Aleppo/cayenne in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small curds. Add the flour and pulse until the dough forms moist curds again- these will be larger.
Turn the dough out onto a work surface and knead it gently until it comes together. Divide the dough in half, pat each half into a disk, and wrap the disks in plastic. Chill for at least an hour, or up to 3 days.
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Working with 1 disk at a time, roll the dough out on a lightly-floured work surface until ¼ inch thick. Using a small cookie cutter- about 1 ¼ inches- cut the dough into crackers. Gather the scraps together, so you can combine them with the scraps from the second disk, chill, and roll them out to make more crackers. Place the rounds on the baking sheet, leaving a scant inch between the rounds.
Bake for 14 to 17 minutes, or until the crackers are lightly golden and firm to the touch; transfer the crackers to a rack to cool. Repeat with the second disk of dough (and the scraps), making certain that your baking sheet is cool. You can serve these while they’re still a little warm, or wait until they reach room temperature.