Quiet morning with our tree. (at Cyril’s @ Clay Pigeon Winery)
Many of you will be serving cheese on Thanksgiving.
We happen to have a cooler filled with delicious cheeses from near and far. Come visit. We’re open 11:30-9pm Tuesday and Wednesday, knives and cheese paper at the ready!
We’ve also got house-made quince paste (aka membrillo) that will pair beautifully with pretty much any hard cheeses and is also a surprise treat with blue cheese.
If you’re a DIY type, we’ve also got a recipe for crisps that are a dynamite addition to any cheese spread.
Rosemary Raisin Pecan Crisps
2 c flour
2tsp baking soda
1/2 tsp salt
2 c buttermilk
1/4 c brown sugar
1/4 cup honey
1 c raisins
1/2 c chopped pecans
1/2 c roasted pumpkin seeds
1/4 c sesame seeds
1/4 c flax seed, ground
1 T chopped fresh rosemary
Preheat oven to 350.
In large bowl, stir together flour, baking soda, and salt. Add the buttermilk, brown sugar and honey and stir just a few strokes. Add raisins, pecans, pumpkin seeds, flax seed and rosemary and stir until just blended.
Pour batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice it really thin (we did ours on the meat slicer!). You can put it in the fridge overnight or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Reduce heat in oven to 300 and bake them for about 15 minutes, flip them over and bake for another 10 minutes until crisp and deep golden.