Monday, December 17, 2007

gingersnaps as tiny plates


I never thought of gingersnaps as anything other than cookies until I saw this recipe for a caramel brie with the suggestion of dipping the spicy crisp rounds into it. Brilliant! When I came across a cranberry cheddar cheese last week, I thought I'd give gingersnaps a shot as cheese-vessel rather than the usual crackers or toast. Oh man! So good. Like a really good cheesecake, but crunchier and more intense.


This begs the question...what else can I put on my gingersnaps?!?!

In other news...UPDATE ALERT! I updated my last onion butter post with photos of the process...

3 comments:

Alanna said...

Oooo! Especially if you used bacon grease to make the gingersnaps, which would fit your current obsession, yes?! and which I've done and loved, though in all honesty not everyone was as impressed, more from a general ewwww factor rather than the taste/texture itself

ironstef said...

Alanna, that is GENIUS!!

:)

Keturah Y. said...

Actually, if you rendered the bacon grease, it would make a most lovely cookie.

My great-grandmother made the most incredible cookies and the flakiest, melt-in-your-mouth pie crusts using rendered chicken fat.

(Living through the Depression makes one very resourceful. And it can produce some lovely results.)