CHEDDAR & CORNMEAL ICE BOX CRACKERS

Caridad Community Kitchen was part of the Iron Chef event in Tucson in July, 2013. Chef Jon and Chef Abby prepared some mouthwatering recipes for demonstration. The recipes are “Courtesy of Caridad Community Kitchen”, except for the Fresh Pasta Dough, which is courtesy of Chef Zac Bentzel, who was kind enough to share his recipe.

1 Cup all purpose flour
Pinch of nutmeg
2 Tbsp. yellow cornmeal
1 Tbsp.butter,  cut into small pieces
1 ¼ Tsp. Kosher salt
1 Cup grated cheddar
¼ Tsp. cayenne pepper
¼ Cup + 1 Tbsp. milk

Combine dry ingredients into food processor and pulse.

Add COLD butter and pulse to texture of coarse cornmeal.

Add cheese and pulse.

Add liquid and pulse until it comes together.

Remove from processor and form into 2” wide log and wrap in plastic.

Chill for 24 hours.

Slice into ¼” slices and place on sheet pan.

Heat oven to 325° and bake 25-35 minutes.

Yield: 20 Crackers

—–  COURTESY OF CARIDAD COMMUNITY KITCHEN  —–