Sorry for the absenteeism lately! I know I normally post once a week and I apologize for not posting last week. We have been switching over our internet at home and now that things are finally sorted-out we can get back on track! This week I made gorgonzola IPA crackers using Four Peaks Hop Knot IPA gifted to me by a new beer friend Alyssa Medina! She is the liaison for Four Peaks Brewery in Arizona but just happened to be at Beer Belly in LA the same time I was there meeting-up with some north county beer friends and BAM! AZ beer to take home! Alyssa has an awesome blog you should check out here: http://drinkbetterbeer.wordpress.com
I love crackers. Who doesn’t? They are salty, crunchy, and addicting. The blank stare followed by the continual hand-to-mouth motion of mindless snacking is only perpetuated by delicious junk food like good crackers or chips. Even the name has crack in it. That has to count for something.
I based this recipe off the smitten kitchen parmesan crackers recipe!
1 cup AP Flour
1/2 teaspoon salt
1/2 cup of crumbled gorgonzola cheese
4 tablespoons of cold butter cut into small cubes
1/4 cup of beer
1. In a food processor pulse together the flour, salt, cheese, and butter. Add the beer until the mixture comes together into a ball.
2. Put the mixture in some plastic wrap and put in the fridge for at least 30 minutes.
3. Heat the oven to 400 degrees F. Using the wonderful trick of rolling out dough between two sheets of plastic wrap, roll out your dough to about a 1/4 inch thick.
4. Using a pizza cutter or a pasta wheel cutter cut your cracker shapes. Put onto a silpat or parchment paper and then stab with a fork to create air holes. Add salt or any other topping to your desire. I also put the crackers in the freezer for about 10-15 minutes before baking them so they keep the shape better.
5. Bake for 15 minutes. I rotated them halfway through and waited to take them out until I could see a little browning on the crackers.
6. Allow to cool completely.
These crackers were awesome. They were crunchy, salty, tangy, cheesy, and so satisfying. They were like gourmet cheese-its you can make at home. It’s definitely worth doing for a party. You can make the dough the night before and roll-0ut some awesome crackers before the party guests arrive and they will be soooo impressed!
Yield: 30-50 crackers
Lasts: 3-4 days