“Everyone has inside them a piece of good news. The good news is you don’t know how great you can be! How much you can love! What you can accomplish! And what your potential is.”
– Anne Frank
I love homemade crackers – the varieties of flours, additions of seeds and spice make the possibilities endless…
Yield: Makes about 24 hors d’oeuvres
For crispbread crackers
1 teaspoon active dry yeast (from a 1/4-oz package)
1 cup warm water (105–115°F)
1 cup rye flour
1 2/3 cups unbleached all-purpose flour
1 tablespoon caraway seeds, toasted and finely ground in an electric coffee/spice grinder
1 1/2 teaspoons kosher salt
Sesame seeds, optional
For pepper-dill crème fraîche
1/2 cup crème fraîche
2 tablespoons chopped fresh dill
1/2 teaspoon black pepper
1/4 teaspoon salt
4 oz thinly sliced fine-quality smoked salmon, cut into 1-inch pieces
1 teaspoon finely grated fresh orange or lemon zest
Garnish: fresh dill sprigs
Stir together yeast and warm water in bowl and let stand until foamy, about 5 minutes. Add rye flour, 1 cup all-purpose flour, caraway, and salt and mix thoroughly. Using a wooden spoon, gradually mix in remaining 2/3 cup flour.
This can also be done in your stand mixer.
Gather dough into a ball and put in a lightly oiled large bowl, turning dough to coat with oil. Cover bowl with plastic wrap and let dough rise at room temperature until doubled in bulk, about 1 1/2 hours.
Preheat oven to 400°F.
Punch down dough and divide in half. Flatten dough with lightly floured fingers to form 2 (6- by 4-inch) rectangles and let stand 3 minutes. Roll out each piece of dough on a floured surface into a 15- by 10-inch rectangle (1/8 inch thick). Transfer each rectangle to a lightly oiled large baking sheet, trimming any overhang. Cover each rectangle with a dampened kitchen towel or with plastic wrap and let stand 15 minutes.
Make perforated lines lengthwise and crosswise on rectangles, about 2 inches apart, with tines of a fork (to facilitate breaking crispbreads into crackers). Sprinkle with sesame seeds if desired, pressing gently. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 20 minutes total. Transfer to racks and cool. Break each crispbread into about 24 (roughly 2-inch) crackers.
Make pepper-dill crème fraîche and assemble hors d’oeuvres:
Stir together crème fraîche, dill, pepper, and salt. Spoon 1/2 teaspoon crème fraîche onto each cracker, then drape a piece of salmon on top and sprinkle with zest.
Original cracker recipe is from an old Gourmet magazine I kept!