Strand of Poppies II
Strand of Poppies...
Elizabeth ...
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La Belle Cuisine - More Bread Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"


Curried Poppy Seed Crackers





Stonewall Kitchen, LLC

"We may live without friends;
We may live without books;
But civilized man cannot live without cooks."
~ Meredith Owen

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Favorite Blossoms II
Favorite Blossoms...

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Poppy Curry III
Poppy Curry III
Shirley Novak
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La Belle Cuisine


Curried Poppy Seed Crackers

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant

by Judy Wicks and Kevin von Klause, 1998, Running Press


(makes about 16 large crackers)

“These crackers are easy to make and magnificent to behold:
crisp, craggy pieces of bright yellow cracker dotted with black
poppy seeds. The recipe makes a big batch of crackers, but
they’ll keep in an airtight container for several weeks.
Recrisp in a warm oven, if necessary.”

1/4 cup plus 2 tablespoons lukewarm
(110 degrees F.) water
1 1/2 teaspoons active dried yeast
1/2 teaspoon sugar
1 1/2 teaspoons White Dog Café
Curry Powder, or other
high-quality curry powder
1/2 teaspoon salt
1 egg, separated
1 1/2 cups all-purpose flour,
plus more as needed
1 tablespoon poppy seeds

Pour the lukewarm water into a large mixing bowl. Sprinkle
the yeast on top of the water and stir until it dissolves. Stir
in the sugar, curry powder, and salt. Whisk in the yolk. Add
1 cup of flour and mix with a wooden spoon until smooth.
Gradually add 1/2 cup of the flour until the dough becomes
too difficult to stir.
Turn out the dough onto a floured surface and knead in  enough
additional flour to form a cohesive dough. Continue kneading
and adding small amounts of flour until the dough is firm,
resilient, and no longer sticks to the work surface. Transfer
to a greased bowl and cover with plastic wrap. Set aside in
a draft-free place to rise until doubled in bulk, about 1 hour.
Preheat the oven to 425 degrees F.
Invert a jell-roll pan and generously oil what is now the top.
When the dough has doubled in bulk, punch it down and
divide it into 8 equal portions. Place 1 portion at a time on
the oiled, upside-down baking sheet. Use a rolling pin to
roll out the dough as thinly as possible. Wet your hands in
cold water and use your fingertips to spread the dough out
farther, until it’s stretched to the point where it has holes
and is almost transparent. Using a pastry brush, lightly coat
the dough with cold water. Sprinkle some of the poppy
seeds onto the moistened dough. Gently press the seeds into
the dough with your fingertips. Repeat with the remaining
pieces of dough.
Bake each batch on the inverted pan until crisp and golden,
5 to 7 minutes. Let cool on the pan. Break each batch in half
or thirds. Store in an airtight container.
Serve with Basil-Dressed Melon and Prosciutto with Black
Pepper-Orange Mascarpone

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