Cheese Slices, Buttery Crackers and Grape Salad

Ingredients

• 2 cup All-Purpose Flour (240g)
• 2 tsp Granulated Sugar
• 1 tsp Baking Powder
• 0.75 tsp Fine Sea Salt (For the dough)
• 0.5 cup Unsalted Butter (113g, cold and cut into small cubes)
• 4 tbsp Whole Milk (60ml, very cold)
• 1 tsp Flaky Sea Salt (For sprinkling)

Instructions

1. 1

   Prepare the Dough

   • In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and fine sea salt. Pulse 2-3 times to combine.
   • Add the cold, cubed butter to the flour mixture. Pulse 8-10 times, or until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • With the processor on low, slowly drizzle in the cold milk. Process just until the dough begins to clump together. Do not overmix.
2. 2

   Chill the Dough

   • Turn the dough out onto a clean surface, gather it into a ball, and flatten it into a 1-inch thick disk. Avoid kneading.
   • Wrap the disk tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. This step is crucial for flaky crackers.
3. 3

   Preheat and Prepare

   • Position racks in the upper and lower thirds of your oven and preheat to 400°F (200°C).
   • Line two large baking sheets with parchment paper.
4. 4

   Roll and Cut Crackers

   • Lightly flour a work surface and a rolling pin. Unwrap the chilled dough and roll it out as thinly as possible, aiming for about 1/16-inch thickness. Work quickly to keep the dough cold.
   • Using a 1.5-inch round cookie cutter or a sharp knife, cut out the crackers. Arrange them about 1/2-inch apart on the prepared baking sheets.
   • Gather and re-roll the scraps once to cut more crackers.
   • Using a fork or a skewer, prick each cracker 2-3 times in the center. This prevents them from puffing up into bubbles while baking.
5. 5

   Bake the Crackers

   • Bake for 12-15 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking time.
   • The crackers are done when they are firm to the touch and golden brown around the edges. Watch them carefully in the last few minutes as they can burn quickly.
6. 6

   Finish and Cool

   • Immediately after removing the crackers from the oven, brush them lightly with the melted butter.
   • Sprinkle evenly with the flaky sea salt.
   • Let the crackers cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will become crispier as they cool.

Ingredients

• 450 g Red Grapes (Seedless, about 2 cups)
• 450 g Green Grapes (Seedless, about 2 cups)
• 225 g Cream Cheese (Full-fat, softened to room temperature)
• 240 ml Sour Cream (Full-fat, about 1 cup)
• 50 g Granulated Sugar (About 1/4 cup)
• 5 ml Vanilla Extract (About 1 teaspoon)
• 60 g Pecans (Chopped and lightly toasted, about 1/2 cup)
• 50 g Light Brown Sugar (Packed, about 1/4 cup)
• 0.125 tsp Salt (A small pinch to balance sweetness)

Instructions

1. 1

   Prepare the Grapes: Wash the red and green grapes thoroughly. Remove them from the stems and pat them completely dry with a paper towel or clean kitchen towel. This is a crucial step to ensure the dressing adheres well. Set aside. (Time: 5 minutes)

2. 2

   Make the Creamy Dressing: In a large mixing bowl, add the softened cream cheese. Using an electric hand mixer on medium speed, beat the cream cheese for 1-2 minutes until it is completely smooth and free of lumps. (Time: 2 minutes)

3. 3

   Combine Dressing Ingredients: Add the sour cream, granulated sugar, vanilla extract, and salt to the whipped cream cheese. Continue to beat on medium speed for another 1-2 minutes until all ingredients are fully incorporated and the dressing is light and fluffy. (Time: 2 minutes)

4. 4

   Coat the Grapes: Gently add the dry grapes to the bowl with the dressing. Use a rubber spatula to fold the grapes into the dressing until they are evenly and generously coated. (Time: 1 minute)

5. 5

   Chill the Salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This chilling time is essential for the flavors to meld and the salad to set properly. (Time: 60 minutes)

6. 6

   Prepare Topping and Serve: Just before serving, prepare the topping. In a small bowl, combine the chopped toasted pecans and the packed light brown sugar. Stir to mix. Remove the grape salad from the refrigerator, sprinkle the topping evenly over the surface, and serve immediately for the best texture. (Time: 5 minutes)