Get cracking!



Goat cheese crackers are a sophisticated take on the classic kid's snack Cheez-Its. PHOTO BY CHERYL WIXSON
Goat cheese crackers are a sophisticated take on the classic kid’s snack Cheez-Its. PHOTO BY CHERYL WIXSON

My latest culinary research project has been working with goat cheese.

Also known as “chevre,” the French word for goat, this cheese is usually soft and spreadable with a delightfully tart flavor.

Although goat cheese only recently gained mainstream popularity here in the United States, the Pilgrims brought goats with them in 1620, and the historians at Plimouth Plantation write that the first harvest meal (Thanksgiving) featured a fresh goat cheese.

Here in my kitchen, I substitute equal parts of goat cheese for cream cheese in recipes, preferring to enjoy food produced by my local farmers, and a product that is not manufactured with gums and fillers.

Chevre is delicious spread on a bagel, as part of a sandwich, sprinkled on salads and melted in an omelet.

According to the Maine Cheese Guild, Maine boasts more than 80 licensed cheesemakers, and Hancock County is home to many fine artisan cheesemakers. Seal Cove Farm in Lamoine has been producing chevre since 1976, and Sunset Acres Farm in Brooksville milks over 100 goats. On Deer Isle, we have three goat dairies: Red Barn Farm, Yellow Birch Farm and Spruce Hill Farm, all producing delicious, hand-crafted cheeses.

The recipe for Goat Cheese Crackers is a “foodie” take on the Cheez-It cracker. Butter, goat cheese and flour create a delicate dough log that is then rolled in cracked pepper or herbes de Provence, or garlic salt and poppy seeds.

Once chilled, the log slices easily into rounds, which are baked until golden brown. These crackers are perfect to serve with tomato soup, or cocktails, and are a treat when tucked into the lunch box. Double the batch and freeze the logs for a quick and easy afternoon snack.

Cheryl Wixson lives and cooks in Stonington. She welcomes food-related que

Blend butter and goat cheese for a rich taste. PHOTO BY CHERYL WIXSON
Blend butter and goat cheese for a rich taste. PHOTO BY CHERYL WIXSON

stions and comments at [email protected].

Goat Cheese Crackers

These delicate crackers are like a savory shortbread. Store in an airtight container for one week, or freeze the dough. Makes 24 crackers.

5 oz. fresh goat cheese at room temperature

3 Tbsps. butter at room temperature

½ cup plus 2 tablespoons all purpose flour

½ tsp. sea salt

1 Tbsp. coarsely ground pepper, garlic salt and poppy seeds or seasoning of choice

In the bowl of your food processor or electric mixer, cream together the goat cheese and butter. Beat in the flour and sea salt. Place the dough on a sheet of plastic wrap, and roll the dough back and forth, creating a log about 12 inches long.

Roll the log in the ground pepper, or garlic salt and poppy seed, or seasonings of your choice. Wrap and refrigerate for at least three hours or as long as three days.

PHOTO BY CHERYL WIXSON
Rolling the dough in poppy seeds give the cracker some texture. PHOTO BY CHERYL WIXSON

To prepare: Preheat the oven to 325 degrees F. Using a serrated knife, cut the cheese log into 24 slices, each about ½-inch thick and place on a sheet pan. Bake for 20 minutes.

Turn and continue baking crackers until they are a rich golden brown, about 10 more minutes. Let cool completely. Flavors develop best if crackers sit for several hours or overnight.

Nutritional analysis per cracker: 41 calories, 1.4 grams protein, 2.4 grams carbohydrates, 2.8 grams fat, 153 mg. sodium, less than 1 gram fiber.

 

Cheryl Wixson
"Maine Dish" columnist Cheryl Wixson lives and cooks in Stonington. Her passion for organic Maine products led to the creation of her business, Cheryl Wixson's Kitchen. She welcomes food-related questions and comments at [email protected] or www.cherylwixsonskitchen.com.
Cheryl Wixson

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