Food You Can Eat: Cheese Crackers and Cocktails

These are awesome.

Beat together 1 and 1/2 cup flour, 1 cup grated sharp cheddar, and 2/3 cup grated pecorino Romano cheese, using an electric mixer or a food processor. Mix in 1 teaspoon salt and 1-2 teaspoons hot chili pepper or cayenne pepper, depending on how much bite you like.

Combine 1 stick (8 ounces) cold unsalted butter cut into 1/4-inch cubes and 1 large egg yolk, using your hands or pulse on a food processor. Mix in 1/2 cup crushed pecans or other nut and 3 generous tablespoons sesame seeds.

Divide the dough and roll into silver-dollar sized logs (I went a bit larger). Refrigerate until cool and firm, many hours or overnight.

Preheat the oven to 375 degrees, and line two baking sheets with parchment paper. Slice the chilled cheese rolls into 1/8-inch coins, place on the baking sheets, and bake for 20-25 minutes. You want them to be more crisp and less soft, golden in the middle and a tad toasty at the edges.

Serve warm or cold, with a nice cocktail, like this delicious winter libation:

Shake together ice, 2 ounces bourbon or vodka, 1 ounce maple syrup, 1 ounce orange liqueur, the juice of 1 clementine orange, and the juice of 1/4 to ½ lemon. Pour into a tall glass and top with something fizzy – soda, champagne, whatever.

I just squeeze up a bag of clementines, two lemons, and have it chilling to add. I also may go a bit heavier on the booze, the juice, and the maple syrup, as it is a tall glass. If serving in a coupe, stick to the measurements. Garnish with a slice of clementine peel.