Martha Hall Foose is Mississippi’s greatest culinary export. Following on from Screen Doors and Sweet Tea Martha’s latest book, Southerly Course: Recipes & Stories from Close to Home, covers such Southern US treats as Skillet Fried Corn and Chocolate Chiffon Pie, Peanut Chicken and Sweet Pickle Braised Pork Shoulder. Here, Martha gives readers a taste of what’s in the book with a recipe for Bacon Crackers.
“This may barely qualify as a recipe. It’s not a time-saver, that’s for sure, because these take forever to assemble. That doesn’t stop my friend Neck-bone Red from dropping me a note to inquire if I am going to be bringing bacon crackers whenever she knows I’ll be at a party. I have found in my hours devoted to crafting these irresistible bowtie-shaped snacks that the way to make a bunch of them at a time is to place them on a wire rack set over a rimmed baking sheet. The rack keeps the crackers from getting soggy while they bake and are corseted by the bacon.”
Yield: Serves 6
- 3/4 pound (about 16 slices) Thinly sliced bacon
- 42 Rectangular butter crackers (such as Club or Captain’s or Waverly)
- Heat the oven to 250°F.
- Slice the bacon slices into thirds crosswise.
- Wrap each cracker with a piece of bacon, overlapping as little as possible.
- Place the wrapped crackers 1/2 inch apart on a wire rack set over a rimmed baking sheet or broiler pan.
- Bake for 1 1/2 hours or until the bacon constricts the center of each cracker and becomes crisp.
- Remove the pan from the oven and allow the crackers to cool on the rack.
Southerly Course: Recipes & Stories from Close to Home will be released on April 12th 2011.