OK you guys, I can’t believe I’ve been holding out on you with these for over a year. For that matter I can’t believe I’ve been holding out on myself – I haven’t made a batch of these since I’m sure before W was born, out of sheer laziness. Not that they’re all that challenging. I forgot how totally dead-easy they are. Do you recognize them? Raincoast Crisps.
I love them. Like hysterical Bridget Jones love. (“I’m not sleeping with them both at once – I accidentally slept with each of them separately.” – Bridget to Shaz on Daniel Cleaver and Mark Darcy) For awhile I was so voraciously addicted that I bought a box more than a few times a week – like picking up a pack of cigarettes, only pricier. So I set about figuring out how to make them myself. The ingredient list looked an awfully lot like Boston brown bread, so I gave it a go.
Easier than pie: you stir up the dry ingredients, pour in some buttermilk, brown sugar, honey and the all-important rosemary, raisins and pecans, and bake the batter in two loaf tins until golden and firm. Freeze them – this makes it easy to slice them really thin, and then bake them again, like you would biscotti. The result is astonishingly similar, and keeping the loaves in the freezer allows you to slice and bake a batch at a time (about a half a loaf works for me) and keep the rest for another time. This recipe equals about four boxes.
None of the subsequent varieties have been able to replace the original rosemary-raisin-pecan ones for me, but I’m sure you could adapt the stir-ins to make these fig-olive or cranberry-hazelnut. My favourite accoutrements are Sylvan Star old Gouda, soft, spreadable goat cheese or mild, nutty Oka, which I have in my fridge but was actually afraid to unwrap, lest I polish the whole thing off myself. Don’t think it won’t happen. So today I’ve been practicing safe snacks and eating them straight-up.