GATHER JOURNAL

Photograph byAlex Lau Food Styling by Maggie Ruggiero Prop Styling by Heather Greene


    
Imaginary Journey: Oz

Yellow Brick Road Crackers

Amuse-Bouche from Issue 13 - Summer 2018 – The Getaway issue

That Elton John embraced the idea of the yellow brick road to Emerald City as a metaphorical passage toward the answers to life’s questions is evidenced in “Goodbye Yellow Brick Road” where he expresses a yearning for his pre-fame roots: “You can’t plant me in your penthouse, I’m going back to my plough.” Step into the sun, step into the light with our turmeric-hued cracker “bricks” which lead to their own enlightened end: a jar of Cheez Whiz.

makes about 60 crackers



  • 1¼ cups all-purpose flour
  • ½ cup cornmeal
  • ⅓ cup rye flour
  • 2 Tbsp nutritional yeast
  • 1 tsp baking powder
  • ¾ tsp fine sea salt
  • ¾ tsp turmeric
  • ½ tsp baking soda
  • 1 stick unsalted butter, cut into pieces
  • ½ cup buttermilk
  • 1½ tsp yellow mustard seeds
  • 1 egg, beaten with 1 Tbsp water

  • 1

    Preheat oven to 350°F, with racks in the upper and lower thirds. Line two baking sheets with parchment.
  • 2

    Pulse dry ingredients in a food processor until combined. Add butter and pulse just until mixture looks crumbly. Add buttermilk and pulse until mixture comes together. Transfer dough to a lightly-floured surface and knead a few times. Divide dough in half, shape each half into a square, wrap in plastic, and chill, 20 minutes.
  • 3

    On a lightly floured surface roll out one piece of dough into a rectangle about ⅛-inch thick. Sprinkle dough with seeds and lightly roll over them. With a sharp knife, cut dough into small rectangles. Lightly brush with egg wash and prick all over with a fork. Arrange on baking sheets, about ¼-inch of space between each. Bake, switching racks midway through, until golden brown, 18 to 22 minutes. Transfer to a rack to cool completely. Serve with Cheez Whiz (optional, but great and powerful).