Honestly, this recipe was inspired by my penchant for putting ketchup on corn as a child. Many years later, after learning how to make onion confit and making cranberry relish every Thanksgiving, I decided to incorporate that knowledge into a simple snack or appetizer. While, there is a recipe that more aptly suits my inspiration called tomato corn relish, *that* one is for another time.
These crackers taste like the crispiest edges of cornbread (my favorite part). Their quality lies in the freshness of the cornmeal. Obtain the freshest cornmeal that you can find or make your own to enjoy its simplicity.
1/2 cup corn meal
1/2 cup corn meal, coarse
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbs sunflower oil
1/4 cup whole wheat pastry flour
7 tablespoons water
1. Preheat oven to 425°F.
2. Thoroughly mix together all dry ingredients.
3. Add oil to the dry mixture. Then slowly add water while stirring to incorporate. Dough should be a little loose but will mold together.
4. Turn out dough onto cutting board and roll out to 1/8″ thickness. It may take rolling it out in sections and cutting from each rolled out section.
5. Stamp out crackers using a 2″ circle pastry cutter/cookie stamp. It makes approximately 18 – 20 crackers.
6. On a non-stick or lightly oiled baking sheet lay the crackers as you work. Using a fork, pierce each cracker on the top in a cross pattern (to prevent dough from rising too much in the center).
7. Place crackers into upper 1/3 of oven and bake for 10 minutes. Keep an eye on them and remove when they are lightly toasted.
8. Remove crackers from baking sheet to a cooling rack.
Yields: 18 – 20 crackers
2 1/2 cups cherry tomatoes, quartered
1 small red onion, minced
1/8 – 1/4 cup brown sugar
1 tablespoon sunflower oil
1/2 cup sun-dried tomatoes, drained and cut into strips
juice of 1 lemon
2 tablespoons raisins + 1/4 cup toasted pecans (if desired)
dash salt to taste
1/2 cup water
1. In a medium saucepan heat sunflower oil on medium high.
2. Add minced onions and allow to cook until caramelized (not burned) stirring constantly, approximately 5 minutes.
3. Add tomatoes and brown sugar and increase heat to high.
4. Begin to reduce mixture (breaking down tomatoes) and then add lemon juice and sun-dried tomatoes. Stir well and cook for approximately 5 more minutes.
5. Add water, raisins, pecans (if using), cinnamon and salt and stir well. Simmer for another 10 – 15 minutes. Stir continually, being careful not to burn it, as it reduces down to jam-like consistency.
6. Remove from the heat and let cool for 5 – 10 minutes.
7. Jam should be a dark, glossy red dotted with raisins. Sugar can be adjusted for less if necessary.