Rosemary Parmesan Crackers

Wow. What a whirlwind of a week I have already had, and winter break has just begun. (Pardon my ridiculous use of alliteration...) I just got back from a quick pitstop in Austin for a final exam, weekend in Fayetteville, Arkansas to celebrate my boyfriend's graduation, and I'm already in re-packing mode for the next stops: Los Angeles, New Orleans and Cambodia! (Any meal recommendations?)

Today, I will be bringing back more posts to make up for my lack of time last week. And what better way to kick off some mouth watering new recipes than with New Years appetizers that will please any guest at your party. I'll be celebrating the new year down in New Orleans with plenty of creole goodness and good friends, but my St. Mary's reunion soon after in Memphis will indeed highlight these dishes!

Last weekend, my favorite co-chef Mary Catherine Hughes came over for an afternoon of foodie experimentation and much fun! With the holiday playlist on Pandora in the background, we hilariously yet successfully attempted a homemade cheese and cracker. MC and I realized that making the homemade version of classic holiday party appetizers does not require too much extra energy or stress; the taste is 100% worth it.
Below is our holiday spread. I will be posted the homemade herbed ricotta very soon, so be on the lookout!
rosemary parmesan crackers

Makes approximately 36 crackers
3/4 cup all-purpose flour
1 teaspoon coarse salt
2 teaspoons finely chopped rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated Parmesan cheese
5 tablespoons sour cream
1 large egg white, lightly beaten

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and chill dough in the freezer for approximately 2 hours (or refrigerate overnight).
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately for 25 minutes, rotating sheet once, until crackers are golden brown and firm in the center, Transfer to a rack to cool and serve with your favorite dip (such as my homemade herbed ricotta) or cheese plate selections.
adapted from sacramento street