It’s our yearly tradition to spend Christmas Eve with Jason’s entire family at his Grandparent’s house. It’s the one night each year when Jason’s Nanie makes and serves her homemade tamales. Let me tell you, they are the best you have ever tasted! You can always count on leaving Nanie’s house happy and full of good food.
This year, I’ve been asked to bring the appetizers and in my opinion you can never go wrong with a homemade cheese plate! Recently Martha Stewart sent me a set of Old Fashioned glasses and shaker, as well as cheese knives and markers for my holiday entertaining. In their words, every hostess needs a set of good cocktail glasses…I completely agree! I will most certainly put my new cheese accessories to good use this Christmas Eve. On the appetizer menu: a cheese plate with brie and blue, orange fig marmalade, sugared cranberries and homemade Cheddar-Gruyere Crackers.
Homemade Cheddar-Gruyere Crackers are actually very easy to make and feel extra special served during the holidays. I may not make homemade crackers for any-old cocktail hour but for Christmas Eve, I think they will be just perfect.
To accompany the crackers, I’m keeping it simple with a few of my favorite cheeses, one marmalade, berries and candied nuts. It doesn’t take much to accompany these delicious and cheesy crackers!
While wine will most certainly be on the menu at the in-laws house, I’ll be sharing a cocktail recipe perfect for accompanying cheese and crackers, tomorrow on the blog. Who knows, I might just sip on one or two while I finish my mountain of present wrapping!
So, what are your Christmas Eve plans? Do you have any family traditions for the night before Christmas? I hope you will try these homemade crackers…and cocktails! The combination makes for a very delicious Christmas Eve, indeed.
photos by Leah Bergman
Disclosure: Product was provided by Martha Stewart Collection available exclusively at Macy’s. Thank you for supporting the sponsors that support Freutcake!
- 1 cup all-purpose flour
- 1 teaspoon coarse salt
- 1/2 teaspoon poppy seeds, plus more for topping
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup finely grated sharp cheddar
- 1/2 cup finely grated Gruyere
- 1/4 cup whole milk
- 1/4 teaspoon Dijon mustard
- In a bowl, whisk together flour, salt, and poppy seeds. Work in butter with fingers until crumbly. Stir in cheeses. Whisk together milk and mustard; stir into flour mixture with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
- Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with poppy seeds. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.