This is one of the quickest, easiest appetizers you can make. I saw the original recipe on one of my favorite blogs, the Cowgirl Chef. And she had adapted it from a recipe in Saveur that used feta instead of roquefort.....I have tried both and the roquefort is by far the best. Ease of preparation comes from the fact that the crust is a batter, not a dough......
ROQUEFORT CRISPBREAD
Batter:
2 TBS. OLIVE OIL
2 TSP. VODKA*
1 EGG
1 CUP WATER
1 1/4 CUPS FLOUR
1/4 TSP. SALT
1/8 TSP. BAKING POWDER
Final Prep:
2 TBS. OLIVE OIL
5 OZ. ROQUEFORT CHEESE, CRUMBLED
In a medium bowl, whisk together olive oil, vodka, egg, and water. In a separate bowl, whisk together the flour, salt, and baking powder. Pour the wet mixture over the dry and whisk until smooth.
Remove hot pan from oven and pour 2 TBS. olive oil over pan. Using a heatproof silicone brush, spread quickly over bottom of pan. Add batter and evenly distribute across the bottom of the pan. Pan should still be hot enough that the mixture sizzles and begins to set immediately. Sprinkle roquefort pieces over all. Return to oven for about 20 minutes (or a little less if using convection).
Allow to cool slightly. Cut with kitchen shears and serve.
MJ Dishes it out .....Notes:
- Can be frozen but reheats best if placed on hot pizza stone.
- Do Ahead Notes: For entertaining, measure dry ingredients, set aside. Measure wet ingredients into a jar and refrigerate until ready to use. Complete recipe just before, or after, guests arrive.
- I have done the recipe with blue cheese but the flavor was not as good and the cheese was not as 'melty'. Might just need more if using the blue cheese.
- *If anyone has any idea what the vodka does for the batter, let me know.....I am always tempted to leave it out but then don't want to waste a good recipe if it doesn't work as well.
I didn't have vodka for this recipe... the substitute list I had said to use white grape juice or apple cider combined with lime juice. I wonder if the acidity acts as a flash fermenter like when you make buttermilk by adding vinegar to milk?
ReplyDelete"Vodka is a neutral spirit and should have a pH in the 6.0–7.0 range. While it’s hard to believe, the truth is that most domestic vodka distillers add citric-acid based blenders to their vodka to take advantage of a federal tax loophole. While the addition of acid actually saves the distiller a little money, it drops the pH of the vodka down to the 4.0-4.5 range."
How does vodka and a food processor make a perfect crust every time? By combining about 2/3 of your flour and your fat in a food processor and actually over working your dough on purpose, you have made a new fat. A fat that will be easier to combine with your remaining flour making it will be virtually foolproof. And the vodka? By using 50% of your liquid as vodka, a liquid that cooks off almost completely, you nearly eliminate the formation of gluten, resulting in light flaky layers that won’t grow soggy with a high moisture filling.
ReplyDeleteSo, MJ, don't leave out the vodka or it just won't be the same!
Diane Tyler Button