Best Poppy Seed Crackers With Egg Mousse And Caviar Recipes

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POPPY CHEDDAR MOON CRACKERS



Poppy Cheddar Moon Crackers image

Categories     Cheese     Bake     Super Bowl     Fall     Gourmet

Yield Makes about 75 crackers

Number Of Ingredients 10

3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
1 cup coarsely shredded extra-sharp Cheddar
4 to 5 tablespoons cold water
an egg wash made by beating 1 large egg with 1 tablespoon water
coarse salt for sprinkling

Steps:

  • In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, poppy seeds, salt, and baking powder. Add butter and blend or pulse until mixture resembles coarse meal. Add Cheddar and 4 tablespoons water and toss with a fork or pulse until water is incorporated, adding enough of remaining tablespoon water if necessary to form a soft dough.
  • On a work surface smear dough in 3 or 4 forward motions with heel of hand to develop gluten in flour slightly and make dough easier to work with. Form dough into 2 balls and flatten into disks.
  • Preheat oven to 400°F. and lightly grease 2 large baking sheets.
  • On a lightly floured surface roll out half of dough with a lightly floured rolling pin into a 12-inch round (about 1/16 inch thick) and with a 2 3/4-inch crescent-moon cutter cut out shapes, transferring them to lightly greased baking sheets. Gather scraps and reroll dough. Cut out more crescent shapes in same manner and transfer to baking sheets.
  • Brush crescents lightly with egg wash and prick all over with a fork. Sprinkle crescents with salt and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 12 to 14 minutes. Transfer crackers with a metal spatula to racks and cool. Make more crackers with remaining dough in same manner. Crackers may be made 3 days ahead and kept in an airtight container at room temperature.

ALMOND-POPPY CRACKERS WITH COTTAGE CHEESE AND HONEY



Almond-Poppy Crackers with Cottage Cheese and Honey image

Intensely flavored almond flour gives these poppy crackers a buttery crispness, along with a measure of protein, calcium, vitamin E, and folic acid.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 dozen

Number Of Ingredients 7

1 1/2 cups blanched almond flour
1 tablespoon poppy seeds
1 tablespoon extra-virgin olive oil
1/4 teaspoon coarse salt
1 large egg white, lightly beaten
3/4 cup low-fat cottage cheese
1/4 cup honey

Steps:

  • Make the crackers: Preheat oven to 350 degrees. Combine flour, poppy seeds, oil, salt, and egg white. Transfer mixture to a parchment-lined baking sheet. Cover with parchment; roll out dough to an 8-by-12-inch rectangle. Uncover, and cut into twelve 2-by-4-inch crackers using a paring knife. Bake until golden brown, 12 to 14 minutes. Let cool.
  • Make the topping: Pulse cottage cheese in a food processor until smooth. Spread 1 tablespoon onto each cracker, and drizzle each with 1 teaspoon honey.

Nutrition Facts : Calories 260 g, Cholesterol 2 g, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 181 g

POPPY SEED CRACKERS



Poppy Seed Crackers image

Categories     Bread     Appetizer     Bake     Winter     Poppy     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 60 crackers

Number Of Ingredients 7

1 large egg
2 tablespoons cold water
1 teaspoon salt
8 (6- to 7-inch) flour tortillas
1/2 cup poppy seeds (2.6-oz jar)
Special Equipment
a 2-inch star cookie cutter

Steps:

  • Preheat oven to 350°F. Stir together egg, water, and salt. Brush each tortilla on 1 side with egg wash, then, holding over a bowl, sprinkle with poppy seeds to cover completely.
  • Cut out 7 or 8 stars from each coated tortilla (you'll have to press hard; use a pot holder to protect your hands), transferring to 2 baking sheets, seeded sides up. Bake, 1 sheet at a time, in middle of oven until crisp, about 15 minutes. Cool crackers on a rack.

POPPY SEED CRACKERS



Poppy Seed Crackers image

Make and share this Poppy Seed Crackers recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 55m

Yield 1 recipe for 2 1/2 dozen crackers

Number Of Ingredients 7

1/2 cup whole wheat flour
1/2 cup white flour
3 teaspoons poppy seeds
1/2 cup grated parmesan cheese
1/3 cup vegetable oil
1 teaspoon soy sauce
3 teaspoons ice water

Steps:

  • In a medium bowl add flours, poppy seeds and cheese together-whisk.
  • Whisk together oil and soy sauce and add to the flour mixture along with enough ice water to form a dough ball.
  • Wrap and chill for around 30 minutes.
  • On an oiled cookie sheet roll out dough to 0.125 inch thick and with a sharp knife cut into 2 inch squares.
  • Bake for 15-20 minutes in a 325 degree oven.

ROSEMARY AND PEPPER CRACKERS



Rosemary and Pepper Crackers image

Provided by Valerie Bertinelli

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 8

1 1/4 cups all-purpose flour, plus for dusting
1/2 cup grated Parmesan
1 teaspoon fresh rosemary, minced
1/2 teaspoon coarsely ground black pepper
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus up to 2 tablespoons

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Combine the flour, Parmesan, rosemary, pepper, cayenne and 1/2 teaspoon salt in a food processor; pulse to combine. Add the butter and pulse until incorporated. Add the 1/4 cup heavy cream and process until the dough forms a ball. If a ball does not form, add more heavy cream, one tablespoon at a time, and process until the dough comes together.
  • Lightly flour a work surface. Pat the dough out in into a flat rectangle, then lightly flour the dough and roll it out until it is a little less than 1/4-inch thick and about 12-by-8-inches in size. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Sprinkle with 1/4 teaspoon salt, gently pressing the salt into the surface of the crackers.
  • Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack.

POPPY CHEDDAR MOON CRACKERS



Poppy Cheddar Moon Crackers image

Provided by Kemp Minifie

Categories     Egg     Bake     Kid-Friendly     Halloween     Back to School     Cheddar     Cornmeal     Party     Poppy     Butter     Gourmet

Yield Makes about 6 dozen crackers

Number Of Ingredients 12

3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon poppy seeds
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 stick cold unsalted butter, cut into bits
1 cup coarsely grated extra-sharp Cheddar (preferably orange)
4 to 5 tablespoons cold water
1 large egg
1 tablespoon warm water
Coarse sea salt for sprinkling
Equipment: a 2 3/4-inch crescent cookie cutter

Steps:

  • Whisk together flour, cornmeal, poppy seeds, salt, and baking powder in a large bowl. Blend in butter with a pastry blender or your fingertips (or pulse in a food processor) just until mixture resembles coarse meal. Add cheese and 4 Tbsp cold water and mix with a fork (or pulse) until incorporated. If mixture is still dry, add enough of remaining tablespoon cold water until mixture holds together to form a soft dough.
  • Turn out dough onto a work surface. With heel of your hand, smear dough 3 or 4 times in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, then divide dough in half. Press each half into a disk, then chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
  • Roll out 1 disk of dough on a lightly floured surface (keep remaining disk chilled until ready to use) with a lightly floured rolling pin into a 12-inch round and cut out as many crescent moons as possible with cutter. Transfer to baking sheets, arranging them 1/2 inch apart. Gather scraps, then reroll and cut out.
  • Lightly beat egg with warm water in a small bowl for egg wash. Lightly brush crescents with egg wash and prick all over with a fork, then sprinkle with sea salt. Bake, switching position of sheets halfway through, until golden, 12 to 14 minutes. Cool completely on sheets on racks. Make more crackers with remaining dough (cool baking sheets between batches).

POPPY AND SESAME SEED CRACKERS



Poppy and Sesame Seed Crackers image

These babies can host almost any cheese, from a semisoft or soft ripened variety like Brie to a semihard one like goat's-milk Cheddar. I'm about to introduce mine to Vegemite. NYA-HA-HAAAAAA!!!!

Provided by Sandi From CA

Categories     Breads

Time 1h

Yield 32 crackers

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons unsalted butter, cut into small pieces and chilled (1 stick)
1 cup plain yogurt
3/4 cup sesame seeds, toasted
1/3 cup poppy seed
2 large eggs
1 tablespoon sugar

Steps:

  • Prepare the dough: Preheat oven to 350°F
  • Pulse together flour, baking powder and salt in the bowl of a food processor fitted with a metal blade.
  • Add the butter and pulse until the mixture resembles coarse meal.
  • Transfer the flour mixture to a large bowl and add the yogurt, 1/2 cup of the sesame seeds and all of the poppy seeds.
  • Stir just until the ingredients are incorporated.
  • Divide the dough into quarters, wrap in plastic wrap and chill for 10 minutes.
  • Bake the crackers: Lightly coat a baking sheet with vegetable oil and set aside.
  • Lightly beat the eggs and sugar together in a small bowl until the sugar dissolves and set aside.
  • Roll the dough out on a lightly floured surface to a 10- by 16-inch rectangle about 1/4 inch thick.
  • Brush the dough with the egg wash and sprinkle evenly with the remaining sesame seeds.
  • Cut into 2- by 5-inch rectangles and bake on the prepared baking sheet until browned -- about 25 minutes.
  • Transfer crackers to a wire rack to cool completely and store in an airtight container until ready to serve (up to 1 week).

Nutrition Facts : Calories 106.2, Fat 5.9, SaturatedFat 2.4, Cholesterol 21.9, Sodium 177.2, Carbohydrate 10.9, Fiber 0.9, Sugar 1, Protein 2.8

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