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More savory than sweet, crunchy rather gooey, and a seemingly simple recipe…this was the perfect baby step for my official foray into baking. Though ‘seemingly simple’, things didn’t go exactly according to the recipe. Do they ever? There was some intended substitution of ingredients — and there were some unintended. Midway, a frantic post went up on a twitter and facebook: SOS – can I substitute egg nog for buttermilk in a cracker recipe? Bought the wrong thing. Some of my foodie friends came to the rescue about mixing regular milk with vinegar. Didn’t help…I had no milk.
Oh, well, I said I wanted to start baking and that I wanted to do it ‘my way’…
When Val of More than Burnt Toast posted these Raincoast Crisps that were filled with a variety of nuts, fruit and rosemary, I just knew I had to taste it. And if I had to taste it, I had to make it. And so begins my foray into baking. [Check Val's blog for the 'proper' recipe. There's also lots of links on google. It apparently originated with a caterer in British Columbia.]
Doing it My Way
Baking it in a loaf pan is the first stage. Slicing and toasting in the oven (like biscotti) is the second step.
Coming out of oven as a loaf (taken with iphone).
The slicing process.
After the second bake.
The uneven cut.
What Went ‘Wrong’
Analysis
Well, I said I wanted to do it my way – but I wasn’t quite ready to wing it the first time out. The taste is exactly as I anticipated…nutty, woody and with a hint of sweet. They’re perfect as a stand-alone treat. However, I’m fearful they might not stand up to heavy-duty spreading. I’ll have to warn everyone tomorrow to gently place a piece of the stuffed brie I made on top of the cracker. And I’m prepared with a back-up plan.
Would I make this again? Definitely! And I’d even try doing it the proper way.
Footnote. This post also marks the debut of my new camera, a Canon S95 (see sidebar). I just got it yesterday and I’m still trying to learn all the settings. So far I’m pleased and anxious to learn more.
9 Comments
For some reason, comments were set as ‘closed’ on this post. Sorry for any inconvenience to anyone who wished to leave a comment. I received this email from Val at More Than Burnt Toast:
I am so glad that you tried the Raincoast Crisps. Have a look on their web site and you will see what other flavours they have for inspiration. Before I experiment I always make the recipe as is, especially when baking. I am not much of a baker but these are pretty much foolproof.
I agree that it is hard to get them as thin as the packaged ones but we do our best don’t we? There has to be a perfect thickness so that they won’t be crumbly but it takes practice. I used the knife we received in our Foodbuzz package with the serrated edge. It works perfectly but takes a skill I don’t have to get them Uber thin. I hope that you try them again since the loaves are not crumbly and easy to slice even when fresh from the oven and cooled.The secret is to get them as thin as possible to be more like the storebought ones.
I think you should be commended on your efforts Joan! I know the kind of texture and style you were after and I think you did a great job. Topping these with a variety of ingredients would be great for entertaining purposes. And congrats on the Canon S95…can’t wait to see more.
Sometimes that technology has bugs..
That crunchy is magnificent with the topping I want, so yummy!
Happy Thanksgiving
Cheers,
Gera
there was a period when I baked biscottis nonstop; I am tempted to get back into it after seeing this; I like that they are crunchy and full of nuts and of course “good for you”; I would have used yogurt instead, but then I never drink eggnog.
I think I’m entering that period
These are a bit like biscotti, in being twice baked and I love what worked and what to do different next time. Thank God food is so forgiving and we can learn from our mistakes! Congrats on your new camera……..enjoy it
Wait, so I’m assuming that if I want to taste these, I have to make these? And you’re not willing to just mail them? Because I’ll bake them if I must, because I must taste them. But having them dropped off at my door by a kind member of the FedEx team would certainly be easier for me
Ha! I love when mishaps in the kitchen still turn out. I guess baking is not a science after all.
Egg nog, I bet, would make some very tasty baking, however unconventional.
Bravo Joan, beautiful crisps uneven and all! Bet they taste great. Use those crumbs to top a salad or one of those fabulous tossed pasta dishes of yours. Eggnog sounds interesting.
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