Blue Cheese and Pecan Crackers
4 ounces butter
8 ounces blue cheese
6 ounces all-purpose flour
1 teaspoon salt
2 ounces finely chopped pecans
Cream butter, add cheese, and mix well. Add flour and salt, mix to thoroughly combine, and stir in the nuts. Roll into 1-3 logs, about 1 ½ to 2 inches diameter, depending on preference. Wrap tightly and chill at least 1 hour.
Remove from refrigerator, unwrap, and slice thin (⅛ -¼ inch). Place on parchment-lined sheet pan and bake at 350°F for 8-10 minutes until crisp. Cool on wire rack. Store in an airtight container for up to 3 days.
Whole Grain Dijon Mustard
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
½ cup dry white wine
½ cup white wine vinegar
½ teaspoon salt
1 teaspoon brown sugar
Place mustard seeds, wine, and vinegar in a small bowl or container, cover, and let soak at room temperature for 2 days. Transfer mustard seeds and liquid to blender. Add salt and sugar and puree until paste just forms, leaving some whole seeds for texture. Transfer to an airtight container and rest in refrigerator for at least 2 days before serving.
