I really enjoyed finding a recipe for this week's ingredient chosen by Sheri. I love the sweet taste and texture of pecans, and always keep a bag in my freezer. I decided to make ice box crackers with pecans and gorgonzola. These are great with a glass of wine. WARNING: Do NOT bake these when you are hungry. The scent in your kitchen will be amazing!
Blue Cheese-Pecan Icebox Crackers
Recipe from:Martha Stewart's HORS D'OEUVRES Handbook
2 oz. (3/4 c.) pecan halves
3/4 c. all purpose flour
4 T. very cold unsalted butter, cut into small pieces
3 oz. blue cheese, crumbled
Heat oven to 375. Place the pecans on a rimmed baking sheet and bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor and pulse until finely ground.
Combine flour and ground pecans in bowl of food processor. Pulse briefly to combine. Add butter and pulse until mixture resembles coarse meal. Add the cheese (I used gorgonzola) and process until dough comes together and is well combined.
Transfer dough to a clean work surface, and shape dough into a 2 inch wide log. Wrap the log in plastic wrap, and chill for at least 24 hours.
Heat the oven to 325. Slice the well-chilled dough into 1/4 inch thick slices. Transfer slices to a baking sheet, and bake until crackers are golden brown and firm in the center (25-35 minutes). Mine took 28 min. Transfer to a rack to cool. Store at room temp in an airtight container.