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.
What Went ‘Wrong’
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.