Thanksgiving - Part 1 - So It Begins!

We're T minus 5 days to Tday. I've tried to pick a menu this year that allows me to gradually make things over the next few days. Today's item: Cheddar-Cayenne Coins (or Crackers for, you know, normal people).

Got this recipe from Fine Cooking's 2009 holiday magazine. Seemed like a good appetizer to put out with veggies and dip. This came together very easily, and since you can make the dough up to a month in advance, and actually bake the crackers a week in advance, it allows for a leisurely build up.

Ingredients:
1 1/3 cups all-purpose flour
3 oz sharp cheddar
1 tsp salt
1/4 tsp cayenne
1/2 cup unsalted butter, cut into pieces and chilled
1 large egg yolk
2 tbs water
Kosher salt for sprinkling

Directions:
Combine the flour, cheese, salt, and cayenne in a food processor and pulse to combine. Add the butter, and pulse until coarse crumbs form. Combine the egg yolk and water in a separate bowl, then pour over the mixture. Pulse until the dough begins to form small moist crumbs.

Pile the dough on an unfloured work surface and push and smear it with the heels of your hands. Fold each side over onto the middle, rotate 45 degrees, and smear again. Shape into a 14 inch log (about 1 1/4 inch diameter), wrap in plastic wrap, and refrigerate for at least 4 hours, up to 2 days, or freeze for up to 1 month.

Pre-heat the oven to 375, and line 2 baking sheets with parchment. Cut the log into 1/4 inch slices. Arrange them 1/2 inch apart on the baking sheet (these crackers really don't expand). Bake until golden around the edges, about 15 to 20 minutes. Sprinkle with salt immediately after removing from the oven. Let the crackers cool. Serve immediately, or wrap in plastic and store in an airtight container (or freeze them if you need them to last a few days).

Really easy to do. Total amount of time was, maybe, 30 minutes of activity. And they taste delicious!

Get ready Thanksgiving, here I come!