Homemade crackers are worth the effort, especially these cheese crisps. Our creamy winter tomato soup uses canned tomatoes, which we roast to give them extra flavor. This pairing makes a thoughtful post-holiday gift when everyone’s craving a little quiet time at home.
WRAP IT UP Package in clear jars or cellophane bags. Add a soup spoon or a handmade mug from your favorite potter such as the pair in the photograph from Fort Worth artist Marci Driggers.
CHEESE CRACKERS
Makes 3 dozen
6 ounces (1 cup) of cheese (any firm variety that crumbles easily: Cheddar, gouda, Swiss, Monterey jack or pepper jack)
1 tablespoon fresh rosemary, chopped
2 tablespoons fresh chives, chopped
1 cup all-purpose flour
¼ teaspoon sea salt, plus extra for garnish
6 tablespoons unsalted butter, cubed
Ice water
Crumble the cheese (must be cold) into small pieces and add to food processor bowl. Add rosemary and chives. Add the flour, salt and cubed butter.
With food processor running, add the water 1 tablespoon at a time until the mixture forms a soft dough that holds together. Turn dough out onto a piece of plastic wrap and form into a disk, wrap and refrigerate for 30 minutes.
Heat oven to 400° F. Line 2 baking sheets with parchment paper or a silicone baking mat. On a floured surface, roll the dough to §-inch thickness, then cut into rounds (we used a 1¨/©-inch cookie cutter). Transfer to baking sheets using a thin spatula, then sprinkle lightly with sea salt.
Bake for 13-15 minutes, until the crackers are golden brown. Store in airtight container.
CREAMY TOMATO SOUP
Makes 1 quart
2 medium sweet onions, peeled and halved
2 large garlic cloves, peeled
1½ tablespoons olive oil
2 cans (28 ounces each) good quality whole peeled tomatoes in puree
¼ teaspoon each ground allspice and freshly ground black pepper
1 tablespoon brown sugar
1 to 2 teaspoons balsamic vinegar, to taste
¼ cup heavy cream (or unsweetened coconut milk for a vegan recipe)
Heat oven to 400° F. Strain tomatoes, reserving juice.
Lightly coat a large glass baking dish with non-stick spray. Add onions and garlic and drizzle with olive oil. Stir until coated. Add drained tomatoes (reserving liquid), allspice and pepper. Stir until combined. Sprinkle mixture with sugar and set dish on middle rack in oven.
Roast for 50-60 minutes, stirring occasionally, until onions are soft and brown and tomatoes cooked down. Cool slightly. Scrape mixture into blender or food processor. Add reserved puree. Blend or process until completely smooth; do this in batches if necessary.
Pour mixture into a medium-size pot. Stir in cream and balsamic vinegar. Heat soup, being careful not to boil. Stir occasionally. Taste and adjust seasonings. Store in refrigerator.
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.