LESLEY STOWE RAINCOAST CRISPS RECIPES

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LESLEY STOWE RAINCOAST CRISPS® BRIE & PINOT NOIR PAIRING ...



lesley stowe raincoast crisps® Brie & Pinot Noir Pairing ... image

Spicy soppressata and garlicky mortadella pairs perfectly with lesley stowe raincoast crisps® for any holiday feast.

Provided by Lesley Stowe

Number Of Ingredients 3

lesley stowe raincoast crisps® cranberry and hazelnut crackers
Brie Cheese
Pinot Noir

Steps:

  • Start with a large platter to begin arranging your appetizers. Add the wedge of Brie and arrange the lesley stowe raincoast crisps® cranberry and hazelnut crackers alongside. Then, add slices of spicy soppressata and garlicky mortadella for a savory pop to your sweet and toasty spread.
  • Serve this elegant sampling, with a glass of your favorite Pinot Noir

HOMEMADE RAINCOAST CRISPS - BERRY NOURISHED



Homemade Raincoast Crisps - Berry Nourished image

Provided by BERRYNOURISHED.COM

Yield 8 dozen crackers

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tbsp. chopped fresh rosemary

Steps:

  • Preheat oven to 350° F.
  • In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until combined.
  • Pour the batter into one greased 9”x 5” loaf pan. Bake for about 40 minutes, until golden and springy to the touch (mine took closer to 50 minutes). Remove from the pan and cool on a wire rack.
  • Once cooled, wrap the loaf in tin foil and pop it in the freezer. Once frozen, slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. I like to slice and bake half of the loaf and pop the other in the freezer for another day.
  • Reduce the oven heat to 300° F and bake them for 10-12 minutes, then flip them over and bake for another 10-12 minutes, until crisp and deep golden (11 minutes for each side is perfect in my oven. Start with 10 minutes each side and then adjust accordingly - they burn quickly)

Nutrition Facts :

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I got this recipe from the blog http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/. They are a copy-cat of Raincoast Crisps, which I can no longer find in my town. Since I prefer the cranberry flavor, I changed the recipe a little, which I post here. These are fabulous with goat cheese or other savory cheese spreads, or on their own as a savory snack. (Raincoast Crisps is a trademarked name, made by Lesley Stowe foods.)
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