Sunday, October 4, 2009
From the kitchen of One Perfect Bite...Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables. This afternoon we added an additional, though pleasant, stop to our usual itinerary. Detering Orchard was having its annual harvest extravaganza. We never miss it. The immediate world is invited to the Detering's party and everything from food to hayrides and face painting is free. I wrote about the event last year and if you'd like to know more about this wonderful man you'll find part of his story here. Bob and I, of course, overate, so to remedy the afternoon's caloric excesses we decided to have a light supper. I pulled out a couple of old recipes and decided to go with a roasted tomato soup, a salad and a real treat call Australian Busters. Busters are savory biscuits or crackers that were given this unusual name because when eaten without caution they become belt busters. They are made from a cheesy dough that is very much like the dough used to make a pie. The dough is rolled and cut and baked in much the same way. They are really simple to do, very fattening and absolutely delicious with any non-creamy soup. I like to serve them as soon as they come from the oven, but they will keep in an airtight container for several days. As with most simple recipes, it's important to use the best ingredients you can get your hands on. I made these with European butter and an aged Oregon Cheddar cheese. The busters are also delicious when made with a shredded Asiago or Parmesan cheese. Herbs can also be added. I've had this recipe for a very long time. It originally appeared in the New York Times. If you are looking for a simple something to serve at your next souper supper, I hope you'll give these a try. Here's the recipe.
Australian Busters...from the kitchen of One Perfect Bite
8 tablespoons butter, cut in 1/4-inch dice
2 cups all-purpose flour
1 teaspoon salt
3-1/2 cups shredded cheddar cheese, loosely packed
6 to 7 tablespoons water
1/8 teaspoon cayenne pepper
1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side.
2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork.
3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.