- 2 1⁄2 cups pastry flour, plus more for dusting
- 1 tablespoon sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1 stick cold unsalted butter, cubed
- 1 cup buttermilk
- Extra-virgin olive oil, for brushing
- Rosemary leaves, for sprinkling
- Coarse sea salt, for sprinkling
- Freshly ground pepper, for sprinkling
- 1 stick unsalted butter
- 2 medium shallots, minced
- 1 large garlic clove, minced
- 1 small rosemary sprig
- 1⁄4 pound chanterelle mushrooms, wiped clean and cut into 1-inch pieces
- Kosher salt
- Freshly ground pepper
- 1⁄4 cup Madeira
- 1 cup chicken stock or low-sodium broth
- 1⁄2 cup cream cheese, softened
- 3⁄4 ounce Pecorino Fiore Sardo cheese, finely grated
How to make this recipe
make the cracker dough
In a food processor, pulse the 21⁄2 cups of flour with the sugar, baking powder and kosher salt. Scatter the butter on top and pulse until a coarse meal forms. Transfer to a large bowl and make a well in the center. Pour in the buttermilk and, using your hands, gradually
mix until a soft dough forms. Scrape the dough onto a lightly floured work surface and knead gently just until smooth. Divide the dough into 4 pieces and shape into disks; wrap in plastic and refrigerate for at least 3 hours or overnight.
meanwhile, make the chanterelle spread
In a large skillet, melt the butter over moderately low heat. Add the shallots, garlic and rosemary and cook over moderately high heat, stirring, until the butter is golden, about 5 minutes. Add the chanterelles and a pinch each of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add
the Madeira and stock and bring to a boil. Simmer over moderate heat, stirring occasionally, until the liquid has reduced by half, about 7 minutes. Discard the rosemary sprig.
Scrape the mushroom mixture into a food processor and let cool slightly. Add the cream cheese and pecorino and puree until smooth. Season with salt, pepper and Tabasco and let cool.
bake the crackers
Preheat the oven to 375° and line 2 baking sheets with parchment paper. On a floured work surface, dust 1 disk of the cracker dough with flour. Roll out the dough to a 10-inch-long oval a scant 1/8 inch thick and transfer it to a prepared baking sheet. Repeat with 1 more disk of dough. Brush the dough with olive oil and sprinkle with rosemary, coarse sea salt and pepper.
Bake the crackers for about 18 minutes, until crisp; shift the baking sheets from top to bottom and front to back halfway through. Transfer the crackers to racks to cool completely. Repeat with the remaining 2 disks of dough. Serve the crackers with the chanterelle spread.
The crackers can be stored in an airtight container at room temperature for up to 3 days. The chanterelle spread can be refrigerated for up to 3 days.
Full-bodied, stony Chablis: 2012 Patrick Piuze Terroirs de Courgis