Pistachio & Poppy-Seed Crackers
Posted by osakaben41 on March 31, 2010
I’ve got a new muse these days, hopefully one that will smooth over the issues of “Sweet-lord what are you going to do with all that ________?!?” Normal people ask each other simple questions like, “I’m feeling peckish, wonder what we have to snack on?” My problem however has been “What am I going to do with this bucket of flan I just made?”
Enter Mary Cech, yet another CIA pastry instructor in Napa (I have to get myself there someday) and trained under a former muse, Charlie Trotter. She’s out with a new book, Savory Baking which includes, (there’s just no other way to say this) the coolest ideas I’ve seen in a while. Caprese profiteroles? Asparagus-sesame éclairs? Pear and Goat Cheese scones? I’m seeing now possibilities everywhere now. More importantly, it means I get to make stuff that my family can eat without nearly as much guilt and shame. (my wife may not fully appreciate how much sugar our kids have been getting).
Call this foray a baby-step in this direction then, not quite a cookie, not quite a cracker. I’m excited to try these on their own, maybe some with some citrus marmalade or creamy brie. Really, anything you can think of that might go with pistachios. Time to break out the reference book and get cracking.
(served last night with some great peach freezer jam, made last summer by our friend and donated to the cause.)
This entry was posted on March 31, 2010 at 7:08 am and is filed under Cookies, dough, Nuts, Savory. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.