Lobster And Finnan Haddie Chowder With Vermont Common Crackers Recipes

FINNAN HADDIE CHOWDER

Steps:

• In a large saucepan, heat the butter and oil, add the onion, and sauté over low heat for 5 minutes. Add the potatoes and cook for an additional 5 minutes. Add the thyme and wine and boil for a minute or so before pouring in the stock and stirring. Add the milk and bring to nearly boiling, then reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
• Add the corn, finnan haddie, and a grinding of pepper and bring to a simmer. Let simmer until the haddock is just cooked, about 10 minutes. Taste for seasoning, adding a little salt if needed.

COMMON CRACKERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the crushed crackers in a bowl, add the oil and melted butter, and toss to coat the crackers with the fat. Spread on a baking sheet and bake until crisp and lightly browned, about 10 minutes.

COMMON CRACKERS

Steps:

• Sift together flour, salt and sugar.
• Cut in butter until mixture has the consistency of corm meal.
• Stir in enough milk to make a stiff dough.
• Roll to 1/4 inch thick on a lightly floured board.
• Cut into 3-4 inch rounds.
• Prick surface with a fork.
• Brush surface with milk.
• Place on an ungreased baking sheet and bake in a 425°F oven for 15 to 18 minutes or until light golden brown.
• Store in an airtight container.
• Split crackers and serve with chowder.

COMMON CRACKERS

Steps:

• Pulse 4 cups flour and next 3 ingredients in a food processor. Add butter; pulse until coarse meal forms. Add 1 cup cream. Pulse until stiff dough forms. Gather into a ball; flatten into a disk. Wrap in plastic; chill dough for 30 minutes.
• Preheat oven to 400°F. Line a baking sheet with parchment. Roll out dough on a lightly floured surface to 3/8" thick. Using the biscuit cutter, cut out rounds; place on prepared sheet. Gather dough; repeat until dough is used up. Brush rounds with cream.
• Bake crackers until golden brown, 15-17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.