Let's Talk Crackers

Lately I find I have been making a winter fruit plate for lunch. All cut up fresh fruits but I also have a few chunks of cheese and a few crackers. I have been eating Chicago Flats garlic and sesame crackers (well maybe they are called flatbreads but more like crackers to me) and i like them well enough. Other crackers I like are Stoned Wheat thins and Carrs water crackers. Is there anything else out there that is good that I am missing. I am not a huge fan of most regular supermarket crackers but am looking for something more interesting to go with cheese. Any suggestions?

I like Breton's, they have several varieties. My secret indulgence is a Breton's Original cracker with a dollop of whipped cream cheese topped by II Primo Gardinera. Yum! Bretons is a light cracker like Carrs.

Yum. I will have to explore that one.

Hi,

There are few threads where various crackers are discussed.

If you don't find stuff you like, you could make your own crackers. I have occasionally experimented in doing this, though nobody was particularly excited by what I made.

I happen to like Saltines, Ritz crackers and Triscuits. In bread baskets, I look around for garlic Melba toast and those breadstick things. I buy oyster crackers occasionally, but when we run out I don't pine for them.

My parents grew up eating Saltines in their soup. It is reflexive action, because I think most soups are fine as is.

Regards,

Dr. Kracker Klassic Three Seed is my current favorite cracker--or crisp bread (and it is crisp). This item fits the bill for my current eating habits--more whole grains and protein, less sugar. I do love the seeds--very satisfying and filling! You can find these at Jewel in the specialty, organic foods section--at least at my store.

Yes I do like crackers, the common saltine ones in my soup. And I love oyster crackers in chili. I need carbs.
I too have toyed with making crackers. I have long read that Maida Heatters Corn Melbas are really good but have not tried them. Here is a nice blog about making them. I love Maida Heatter's cookbooks and need to explore making these one day.

http://madaboutmaida.blogspot.com/2012/ ... melba.html

We recently polished off a big box (Costco-sized) of crackers called "Ancient Grains." They had a bunch of different kinds of "healthy" seeds on top; I didn't think they'd be good with cheese, but they were.

Nicole is a fine woman who makes some excellent crackers:

http://www.nicolesdivinecrackers.bigcartel.com/

You can probably find them at Treasure Island, Fox & Obel and like places.

I am addicted to the Trader Joe's gorgonzola crackers-seriously addicted.

All good suggestions!!! Keep them coming of there are anymore.

I am addicted to Triscuits Deli Rye. They are wonderful plain, with salami and with cheese.
LO

Rosemary and olive oil Triscuits for me, alone or with cheese. I buy the family-size box when it's on sale and is then a much better buy than the small size. The sturdiness and rough texture of Triscuits are especially well suited to soft and blue cheeses. Club crackers when I want a buttery cracker. For some reason I've forgotten, Club and Ritz crackers seemed shamefully self-indulgent to me for many years. Then I realized I wasn't going to live forever and an occasional $2 box of crackers wasn't a sin and got over it. But still, I wait til they're on sale. Carr's cracked pepper water crackers, also for cheese, especially for cocktail/snack/holiday get-togethers. Saltines of any decent variety for soup, cheese, or braunschweiger.

I've been liking Potter's Crackers from Wisconsin since I bought them a couple of years ago in Madison. They have cracked wheat and white ones, maybe sesame? They are available at some Whole Foods, Standard Market, Pastoral, etc.

Best Crackers, utility:

SkyFlakes, Filipino saltines (and the cool tin they come in)
http://www.mysan.com.ph/skyflakes.html

Best Crackers, Artisanal:

Bread Basket, Heston Supper Club, La Porte IN (available retail up front)
Sadly not pictured in Da Beef's pic of the Heston Basket....
http://www.lthforum.com/bb/viewtopic.ph ... ar#p432966

The December 2012/January 2013 issue of Cook's Country has a recipe for "Cheese Coins", which are basically cheese straws in cracker form. There are five different variations from cheddar cheese to mustard and caraway seed. These look really good and I think I have persuaded the Chow Poodle to bake up a batch for Super Bowl snacks.

I'm a fan of Jacobs cream crackers - available in British food stores, or surprisingly a lot of Asian grocers (apparently they are popular in Hong Kong). I also like Ryvita - I like just the basic plain light rye crispbread version, but they make a ton of variations which may be more to your taste.

I have not been so successful with the scandinavian type crackers like wasa bread, etc. they just seem like eating cardboard. I know they are healthy but maybe I just have not found one I like. I've basically changed my whole lunch habits over and now eat a fruit plate with some cheese and also a few crackers. Or I put peanut butter on the crackers. That way I get some protein. I stay away from deli meats which have harmful chemicals in them although I do love a ham sandwich with swiss on rye with good mustard.

Red Oval Stoned Wheat Thins have been a favorite of mine since childhood. My Canadian relatives used to send me them every Christmas with a brick of Armstrong extra old cheddar. Now you can get the crackers at Dominick's and Jewel. I still have not seen any Armstrong Cheddar available locally. I guess it is not made in small quantities in BC anymore, but was bought out by Saputo in Quebec.

There was a taste testing and whole foods 360 brand clone of the wheat thins actually won.

There was a taste testing and whole foods 360 brand clone of the wheat thins actually won.

. . .of course, John Mackey was the sole taster. . .

Really. That guy better shut his pie hole before he sticks all of his feet and both of his hands in it. I am really tired of him although he makes a colorful read.

stevez wrote:The December 2012/January 2013 issue of Cook's Country has a recipe for "Cheese Coins", which are basically cheese straws in cracker form. There are five different variations from cheddar cheese to mustard and caraway seed. These look really good and I think I have persuaded the Chow Poodle to bake up a batch for Super Bowl snacks.

Because the Cook's Country recipe does not claim to be a version of the "quintessential Southern appetizer," I will only say that if you would like to make tasty snacks from an authentic recipe, I humbly suggest considering mine, printed below. It's quite similar, but mine uses more flour; I put it together after consulting my collection of Southern cookbooks as well as my former roommate (who hails from Richmond, Va.); we decided that an even ratio of cheese to flour was necessary for proper structure and easier rolling. She also suggested topping the rolled and sliced coin version with pecan halves.

Cheese Straws
(The Quintessential Southern Appetizer!)

Ingredients
2 cups (8 oz.) shredded sharp Cheddar cheese
½-cup butter or margarine (unsalted butter preferred)
2 cups all-purpose flour
1 tsp. paprika
½ tsp. salt
¼ to ½ tsp. cayenne pepper, depending on personal preference
4-8 drops of your favorite hot sauce (Frank’s, Texas Pete’s, Tabasco, etc. -- optional)

Procedures
Combine cheese and butter in a large mixing bowl; beat well at medium speed of an electric mixer.

Combine remaining ingredients, stirring well.

Gradually add flour mixture to cheese mixture, mixing until dough is no longer crumbly. Shape mixture into a ball.

3 Methods You Can Use to Create the Straws:
1. Use a cookie gun/press to shape dough into straws or cookies, following manufacturer’s instructions.
2. Divide dough into four equal pieces; on wax paper, roll each piece into a rectangle ½-inch thick. Use a pastry wheel or pizza cutter to cut dough into 2 x ½-inch strips. (I used a pizza wheel; it worked like a charm.)
3. Divide dough into four equal pieces; roll each quarter into a log shape that measures about 1½ inches across; freeze until ready to bake if preparing in advance. Otherwise, refrigerate until firm; slice each log into thin coins ¼-inch thick; if desired, lightly press a pecan half on top of each coin prior to baking.

To bake the straws:
Place strips on ungreased baking sheets; bake at 375 degrees for 10-12 minutes or until lightly browned. (Coins will need to bake longer.)

Store in airtight containers, placing wax paper between layers.

Yield: About 8 dozen straws

Those sound really good. I am afraid if I made them I would eat them all.

HI,

In my vision of a perfect life, there would be homemade cheese straws packed in the pantry awaiting the unexpected guest for a light cocktail snack before dinner.

I remember reading in some book with a Southern living theme, about cheese straws packed in hat boxes. It just sounded so elegant and so prepared.

Regards,

Yes and nice ice cubes in an ice bucket for cocktails with one of those elegant bar carts you see in the movies where they just casually go pour a drink. That is what the cheese straws will be served with...cocktails. And after dinner, the butler will bring out a large homemade chocolate frosted layer cake and serve it on dainty china. We can dream Cathy, we can dream. They don't call me "Princess Toria" for nothing.

Thank you for posting your recipe, sdbond. I'm going to try it.

Katie wrote:Thank you for posting your recipe, sdbond. I'm going to try it.

You're quite welcome, Katie! To brag just a little, I took these to a party last November, and people were swooning ... only one person knew what they were, and that was because she lived in Charlottesville, Va., for a while. Please let me know what you think.

Sharon

I love crackers for cheese. My personal favorite are Bremner wafers. I also like the ones called Panzanella or something like that; they are largish flat crackers with a wavy almost perforated looking edge. Great crispness and flavor.

I love Keebler's Club crackers. I can eat them by the sleeve, unadorned, with cheese, or pb.

pairs4life wrote:I love Keebler's Club crackers. I can eat them by the sleeve, unadorned, with cheese, or pb.

Those are buttery, right, like townhouse or Ritz crackers?

I am not big on Carr, because they have no taste. It is a platform to transfer food to your mouth, though I may just want to use a spoon. I never got into them.

Regards,