crackers

Pine Berry Appetizer

What’s Cooking in Gail’s Kitchen? Food Plating: Pine Berry Appetizer! If you are a strawberry lover, think outside the box with a tropical twist this unique berry carries. The texture remains sweet and juicy, yet highlights subtle notes of pineapple, pear, and apricot. The creamy white flesh is an indication the berry is ripe enough to eat. I only mention that because on first glance you may suspect I am trying to encourage you to eat underripe strawberries. I think not. The “seeds”, so to speak, should appear red in color. For those who wonder, pine berries are the natural result of cross-pollination. This often does make them a little more expensive than regular strawberries. For special occasions, they are perfect! 

PINE BERRY APPETIZER

Ingredients: 

8 ounces Florida pine berries, washed, patted dry, and cut in half

4 ounces goat cheese, room temperature

2 ounces cream cheese, softened

1/2 teaspoon Tupelo honey

1 pinch sea salt (optional)

Fresh thyme, for garnish

Rosemary Sesame Flatbread Crackers, for serving

Instructions: 

In a mixing bowl, combine goat cheese, cream cheese, and Tupelo honey. Blend until thoroughly mixed and the consistency of whipped cream. Taste before adding a pinch of sea salt. Refrigerate for 30 minutes. To assemble the pine berry appetizer, slather a dollop of whipped cheese onto a rosemary sesame flatbread cracker. Garnish with a sprig of fresh thyme. Serve immediately. 

Lobster Au Gratin

What’s Cooking in Gail’s Kitchen? Food Plating: Lobster Au Gratin! Go to any lobster hut along the eastern seaboard and you’re bound to see “Baked Lobster Pie” on the menu. Ask the server about it, and you may see her mouth drool and eyes roll back as she explains the buttery cracker topping mixed with luscious lobster chunks. And butter. Did I mention butter? Real butter. Just before she turns on her heel to sashay back to the kitchen to fill your drink order, she’ll mention an afterthought, “Of course you can order it without the cracker topping.” By that time you’ve already made up your mind and respond without thinking, “Um, duh. Why would I do that?” Her smile says it all. 

LOBSTER AU GRATIN

Ingredients: 

2-3 lobster tails, cooked and cut into bite-size chunks

1 1/2 cups Ritz* crackers, crushed

1/4 cup parsley, chopped

2 tablespoons parmesan cheese, grated

1/2 cup butter, melted

1/4 teaspoon garlic powder

2 tablespoons sherry

1/4 cup light cream

1 teaspoon lemon juice

1/2 teaspoon sea salt 

1/8 teaspoon black pepper

Parsley, for garnish

Instructions: 

Preheat oven to 350°. Spray 2 individual casserole dishes with nonstick oil. Place them on a baking sheet. Set aside. Combine crushed crackers, chopped parsley, parmesan cheese, melted butter, and garlic powder. Mix well. Set aside. In small bowl, combine sherry, light cream, lemon juice, sea salt, and black pepper. Mix well. Divide the cooked lobster between the two prepared casserole dishes. Spread the buttery cracker topping evenly over the lobster. Carefully pour the cream mixture over the top. Do not overflow. Bake 10-15 minutes, or until the crumb topping is golden brown. Remove the casseroles from the oven and allow to rest for a few minutes. Garnish with fresh parsley. 

*I receive no recompense for mentioning Ritz crackers. 

No-Bake Hazelnut Bars

What’s Cooking in Gail’s Kitchen? Home Cooking: No-Bake Hazelnut Bars! Here you go. A delicious nutty chocolate treat that can be a dessert or a snack. And there is no need to heat up the oven. This combination of dietary coconut fiber and heart-healthy hazelnuts are sure to become your personal favorite. One bar may provide the nutritious energy boost you need to keep going strong. But the question is…..can you stop at just one?

NO-BAKE HAZELNUT BARS

Ingredients:

1/2 cup butter

1/3 milk

1 cup brown sugar, packed

1 cup coconut, flaked

1 cup graham cracker crumbs

1 teaspoon vanilla

1 13-ounce jar of Nutella Chocolate-Hazelnut Spread

Instructions:

Boil butter, milk, brown sugar, coconut, and cracker crumbs in a medium saucepan for 7 minutes, stirring constantly. Mix in vanilla extract.  Line a 9″x13″ pan with club crackers. Pour the filling over crackers. Top another layer of crackers. Warm Nutella in microwave for 20 seconds. Spread over all. Garnish with nut meats. Cool in refrigerator until firm. Cut into squares.

Baked Brie

What’s Cooking in Gail’s Kitchen? Simple Sensations: Baked Brie!  I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine. 

BAKED BRIE

Ingredients:

14 ounce wheel of Brie*

1/4 cup apricot preserves 

2 tablespoons almonds, sliced

2 tablespoons butter, melted

1 teaspoon red pepper flakes, optional

* Camembert is a milder substitute. 

Directions:

Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm. 

Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor. 

Magic Treasure Cookies

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Magic Treasure Cookies! Anyone can justify having dessert whenever cookies are around. But that’s not the only reason we bake them. Sure, cookies satisfy that craving our sweet tooth demands, but they also provide an afternoon pick-me-up because of the dough made from scratch. We know what’s in them. No preservatives or artificial stuff, that’s for sure. Setting that aside, cookies smell ah-mazing fresh from the oven. They have this magical way of bringing families together, which often brings smiles and laughter. Who can argue with that?

MAGIC TREASURE COOKIES

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup flour

2 teaspoons baking powder

14-ounce can sweetened condensed milk

1/2 cup butter, room temperature 

1 1/3 cups flaked coconut 

12-ounce package semi-sweet chocolate chips 

1 cup walnuts, chopped

Instructions:

Preheat oven to 375°. In a small bowl, mix graham cracker crumbs, flour, and baking powder. In a large mixer bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in flaked coconut, chocolate chips, and chopped walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes, or until lightly browned. Enjoy!

Chocolate Chip Candied Cheese Ball

Eating My Way Through the Holidays! Special Edition: Chocolate Chip Candied Cheese Ball!  The most amazing surprise appears at first bite. Dark chocolate blended with sweetened cream cheese presents itself as a first class cheeseball that leaves everyone smacking their lips in satisfaction. The fun of swiping a cinnamon graham cracker cookie transforms this dessert in a mouth-watering finger food. Make this holiday surprise the happiest one yet. 

CHOCOLATE CHIP CANDIED CHEESE BALL

Ingredients:

1 8-ounce block of cream cheese, softened 

1/2 cup butter, softened 

2 tablespoons brown sugar

1 teaspoon vanilla

1 1/2 cup powdered sugar

1 cup mini chocolate chips

1 cup sugared pecans, crushed

Graham cracker sticks

Instructions:

In a medium bowl, beat cream cheese and butter until light and fluffy. Add the brown sugar and vanilla. Beat until creamy. Slowly add powdered sugar. Mix until smooth and completely incorporated. Fold in mini chocolate chips. Chill two hours. On a sheet of waxed paper, sprinkle crushed sugared pecans. Form chilled mixture into a ball. Roll in pecan coating. Chill overnight. Serve with honey graham cracker sticks or cinnamon graham cracker sticks. 

Scalloped Oysters

Eating My Way Through the Holidays! Special Edition: Scalloped Oysters! For a true southern dish, you may turn to succulent oysters, crispy topping, and a creamy luscious sauce for a rich holiday dish that traditions are made of. More than likely, the family secret may be passed down through the generations. Some include parmesan cheese, others an oyster liquor. Perhaps the crumb layers consist of crushed butter crackers, but then again they may be seasoned breadcrumbs. No matter how you serve it up, the excitement builds for scalloped oyster dressing. Or casserole. Whatever you choose to call it. 

SCALLOPED OYSTERS

Ingredients:

1 pint Oysters, whole

2 cups cracker crumbs

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt 

1/8 teaspoon white pepper

3/4 cup heavy cream

1/4 cup oyster liquor 

1/4 teaspoon Worcestershire sauce

Instructions:

Preheat oven to 350°. Spray an oven-proof dish with nonstick oil. Drain oysters, saving liquor. Combine cracker crumbs, melted butter, sea salt, and white pepper. Mix well. Spread one-third of the crumbs in the bottom of the dish. Layer with half the oysters, forming a single layer. Repeat with cracker crumbs and oysters. Top with the remaining cracker crumbs. Combine cream, oyster liquor, and Worcestershire sauce. Mix well. Pour over oyster layers. Bake uncovered for 40 minutes. Serve warm. 

Crunch Compulsion

Eating My Way Through the Holidays! Special Edition: Crunch Compulsion! If you’ve always wanted to make toffee, but didn’t have the patience for standing at the stove waiting for the candy thermometer to reach its mark, think about an easy alternative. Crunch Compulsion has the rich buttery taste of toffee layered over a firm graham cracker base. With a finishing touch of pecans and walnuts, you can certainly see where the “crunch” comes in. 

CRUNCH COMPULSION 

Ingredients:

1 package graham crackers

1/2 cup pecans, chopped

1/2 cup walnuts, chopped

1 cup butter

1/2 cup brown sugar

1/2 cup white sugar

1/4 teaspoon cream of tartar

1/8 teaspoon cinnamon 

Instructions:

Preheat oven to 350°. 

Line a baking sheet with aluminum foil. Place the graham crackers in a single layer, completely covering the bottom of the baking sheet. Sprinkle pecans and walnuts over crackers. In a saucepan over medium-high heat, combine butter, brown sugar, white sugar, cream of tartar, and cinnamon. Stir constantly until mixture boils. Do not burn. Reduce heat to medium and let mixture boil for 3 minutes without stirring. Carefully pour mixture over graham crackers, allowing liquid to cover all. Bake 10 minutes. Cool completely. Break into pieces. 

Strawberry Basil Spread

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Strawberry Basil Spread! Is it a dessert….or an appetizer?!?!  Strawberries are such a versatile fruit. They may often be added to a garden salad featured on restaurant menus or as a topping on waffles, pancakes, and ice cream. Everyone seems to find favor in their sweet and tangy flavor. After all, strawberries are candy-like, naturally juicy, and sometimes creamy…..especially when slathered onto a cracker topped with Neufchâtel cheese. You seriously cannot go wrong with this tantalizing recipe. Plus, it looks good enough to eat. Wouldn’t you agree?

STRAWBERRY BASIL SPREAD

Ingredients:

1 1/2 cups frozen strawberries 

2 tablespoons sugar

1 tablespoon balsamic vinegar

8-ounce block Neufchâtel cheese

1/4 cup fresh basil, thinly sliced

Fresh strawberries, for garnish

Instructions:

Place the frozen strawberries, sugar, and balsamic vinegar in a mixing bowl. Allow the strawberries to thaw for 30 minutes. Mash the ingredients together using a fork. Leave small chunks for texture. Place the block of Neufchâtel cheese on a serving platter. Slowly spoon the strawberry sauce over the block of cheese. Chop fresh strawberries; arrange over top and around sides where the sauce has spilled over. Sprinkle with thinly sliced basil leaves. Serve with sea salt pita crackers.