Red Chili and Cheddar Crackers:
The Cheesemonger’s Kitchen | Chronicle, 2011 | Makes 100 or so crackers
The spicy kick in these little bites is perfectly balanced with a deep, rich Cheddar flavor. The key to these diamonds is to use the very best aged Cheddar possible. My dear friend Dean insists on calling them “Jeez-its” because, he says, “Christ, they’re good!”–Chester HastingsLC Jeez-Its Note: Doesn’t really matter what faith you are or aren’t, you can still appreciate the sentiment behind the Jeez-Its nickname for these addictive little...
devour more »
No comments:
Post a Comment