Christmas came and went in a blink of an eye this year. I guess I say that every year, but it seems to speed up each year. I enjoy each and every moment, especially watching the faces of my four nephews opening their gifts and seeing their eyes light up. This year I was in charge of bringing appetizers for our Christmas celebration at my parent’s house. Surprise huh?
After debating over several choices, I knew one was for sure. I had pinned these crackers some time ago and it seemed like the perfect opportunity to make these bacon and cheese delights. I spied folks going in for seconds, thirds and fourths – then I stopped paying attention. The multiple times to the plate were the only validation I needed to certify that these were a winner.
It was a magical day just spending time with my family. We shared many laughs and lively conversation. We ate really well. We enjoyed the rainy and chilly day by the roaring fire that never stopped burning. We opened gifts and saw many small boys get very excited over certain “requested” toys and other toys not requested got rave reviews. We took cat naps. We enjoyed my sister’s handmade English crackers during brunch and dinner with wonderful surprises in each. We saw my Dad moving around extremely well since having his surgery four months ago. Most of all, we enjoyed the spirit of Christmas and spending time together as a family!
Since the dough freezes beautifully, so I doubled the recipe so hubby and I could enjoy these tasty crackers for our traditional Friday Night Bites with a glass of chilled Sancerre.
Bacon Parmesan Crackers
Makes 60 to 70 crackers
2 Cup flour
1 teaspoon salt
10 Grinds of fresh pepper
2 Tablespoons, chopped chives
1 cup finely grated fresh Parmesan cheese
8 Tablespoons (1 stick) butter
½ Cup Heavy cream
8 slices Apple Wood Smoked Bacon, cooked and crumbled
Put the flour, salt, cheese and butter in the bowl of a food processor. Pulse until the flour and butter are combined. Add about ½ cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until the mixture holds together but is not sticky. Add the bacon and pulse a few times to incorporate.
Transfer the dough to a large square of parchment or wax paper. Shape the dough into a long rectangle with a 1-inch square cross-section. Wrap tightly in the paper and freeze for at least 3 hours.
Heat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.
Slice the dough ¼-inch thick, arranging the cookies ½-inch apart on the baking sheet. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days