There is something about a crisp, handmade satisfying cracker and a glass of wine that just sets the weekend in the right direction. While browsing through an older issue of Saveur (November 2013) I came across this article that highlighted the pecan and the south. It was titled Southern Belle. I was instantly drawn to the Pecan Cheese Wafer recipe. I changed it up slightly. Despite only visiting
I have yet to explore the south and have such a fascination that is dying to be
satisfied. I guess I could equate myself
to being a “Southophile” versus a Francophile.
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The south is on my bucket list to visit. The places and/or states would be:
Memphis, North and South Carolina
and Georgia to
begin with and many others to follow.
Since the “pecan” is so southern, this recipe just sang to me and was on
the list of must makes. If you want to
make more, simply double the recipe to yield more.
Once you bite into one of these enchanting crackers you sense a slight crunch then the cheese simply fills your mouth and next comes the slight bite from the heat of the cayenne and finally the crunch and richness of the pecan sits on your palate. The end result was a crunchy, cheesy and delightful cracker that paired perfectly with a sauvignon blanc or a Pinot Noir.
Pecan Cheddar Wafers
6 Tablespoons flour
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 oz. sharp cheddar cheese, grated
2 Tablespoon butter
1 Tablespoon heavy cream
1 egg white beaten
30 large pecan pieces
Pulse flour, salt and cayenne pepper in a food processor until combined. Add cheese, butter and cream, pulse until dough is holding together. Form dough into a square log that is inch in diameter. Wrap in plastic wrap and chill for one hour or overnight.
Heat oven to 325 degrees. Slice the log into ¼ inch slices. Transfer to a cookie sheet that is non-stick or lined with parchment paper. Brush lightly with egg white and gently press a pecan piece in the center of each cracker. Bake until firm and crispy, about 12 to 15 minutes. Let cool completely before serving.