Here is a recipe that I know was a huge hit.  This cracker is addicting like crack not that I would know but the combination of peppercorn, horseradish, and sweet makes for a snack you can't put down.  I can't take all the credit by any means on the core of the recipe, that would go to the guys over at Chef Steps They developed this cracker they called the "Bird Feed".  I took the technique and added my flavors, to change the dynamics of the appetizer.  You could easily start the meal off with one of these little crackers or end a meal pairing nicely with sorbet or possibly chocolate.  It would have been a little better for eloise if it didn't have sugar but she still at about 10 of them.  This is definitely one to keep in the recipe file. The recipe is fairly easy just need to have the ingredients.    This cracker has a great contrast between sweet, crunchy, salty, spicy, tangy.  Really you have to try this cracker to understand the depth of flavor achieved here.  That's all I can say.  I made a whole sheet tray for dinner a week ago and it didn't last through dinner.  Absolutely delicious.  Here is the recipe hope you enjoy it

Cracker Dough

150 g Almond Flour
90 g Butter, room temperature
120 g Confectioners’ sugar
4 g Salt
1 Egg
20 g oil Olive (olive, garlic, vegetable, etc.. anything you want)
100 g Isomalt granulated

Toppings

1 piece of fresh horesradish peeled

4 tbsp of sesame seeds

1/3 cup of pink peppercorns crushed

 

Meyer Lemon Sauce 

1 1/2 cups of meyer lemon juice

1/4 cup water

1/2 cup of sugar

2 tsp of agar

 

Micro cilantro 

 

Preheat Oven to 275

In a stand mixer add almond flour, butter, salt, and powdered sugar.  Mix well and then add egg and oil to make a smooth dough.  Chill in the refrigerator for 30 minutes.  Meanwhile line a sheet pan with silpat and take out an off set spatula.  After 20-30 minutes take out the batter and using the off set spatula try to spread as evenly as possible. Then take a microplane and grate the horseradish all over the thin batter. Next add the crushed pink peppercorns and sesame seeds.  Finish with a dusting of the granulated isomalt (I used a small fine strainer) and sprinkle of salt. Place in the oven for 20-25 minutes or until golden brown.  Rotate the pan halfway through the cooking process for even baking.  Take out and let it cool for at least 5 minutes.  Set aside in a air tight container.

For the lemon gel

Place all the ingredients in a pot and bring to a boil.  Turn down to a simmer and cook stirring consistently for 7 minutes.  Then pour into a shallow baking pan.  Place in the refrigerator for 3 hours or until set and firm.  Then take a knife and cut up the solid lemon gel and place all of it in a blender.  Puree until smooth and thick about 20 seconds.  Place in a squirt bottle in the refrigerator until ready to serve.

To finish, 

Simply take your almond peppercorn cracker and place on a serving tray.  Then dot the cracker with lemon gel and place micro cilantro on top.  Serve and enjoy!




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