The ladies at Effie’s Homemade have recently rolled out a fantastic line of rustic crackers that have a unique combination of flavors. Made with Turkish coarse semolina, the fine semolina used to make pasta, the coarser wheat gives the crisps their grainy texture. “They’re like a Sardinian flatbread,’’ says Joan MacIsaac, co-founder of the company. She and partner, Irene Costello, got the idea from an old southern Italian recipe. Effie’s Homemade Semolina Crackers, made with olive oil, come in roasted garlic and coriander, sunflower and sesame, and sea salt with lavender. All are dusted with coarse salt and are a delicious accompaniment to cheeses, spreads and dips or eaten alone as a nutritious snack.
At Effie’s Homemade, there are many savory recipes full of flavor and unusual combinations of ingredients. This recipe for Moroccan Dip is delectable with any of the Seminola Crackers.
Moroccan Dip
Ingredients:
- 1 # Carrots, peeled and cut in 2 in. pieces
- 2 sm. Garlic cloves
- ½ c. walnuts, toasted
- 3 T. xv olive oil
- 1 star anise
- 2 t. ginger chopped
- 2 t. Serrano chilis chopped
- 1 t. toasted ground coriander
- ¼ t. smoked paprika (or paprika)
- 3 T. chopped cilantro
- 2 T. chopped green onions
- Lime wedges for garnish
Directions:
Place the carrots and garlic cloves in a medium saucepan. Cover with water and bring to a boil.
Reduce the heat to medium and cook the carrots for 15 – 20 minutes until soft and tender.
Strain, reserve ¼ c. carrot juice and cool the carrots before adding the fresh ingredients.
Rough chop the toasted walnuts and set aside.
In a small sauté pan heat the olive oil with the star anise on low-medium heat for 2 minutes. Add the ginger, chilis, coriander and paprika and stir to combine. Cook for 2-3 minutes until softened.
Place the cooled carrots and garlic in a food processor and puree until smooth. Add as much reserved carrot juice as needed to make the carrot puree smooth.
Transfer the carrot puree to a bowl and add the sautéed aromatics. Add the cilantro and green onions and evenly combine. Season with salt and pepper to taste.
This dip pairs fabulously with Effie’s Sunflower and Sesame Seed Crackers.
Effie’s Oatcakes are based on an old family recipe of MacIsaac’s mother, Effie MacLelland. At the 38th annual sofi™ (Specialty Outstanding Food Innovation) award ceremony held during the Summer Fancy Food Show in New York City, the specialty food trade, which recognizes the best of the best in the specialty food industry, recognized Effie’s Homemade Oatcakes as the Outstanding Cookie of 2010
“Simple” is the word MacIsaac uses to describe her product. Introduced in 2008, Effie’s Oatcakes are made with wheat flour, rolled oats, butter and uses no artificial flavorings or preservatives. Falling somewhere between a cracker and a cookie, the oatcakes satisfy both sweet and salty cravings and can be served with just about anything from cheese and jams to teas, wine or whiskey. The nutty flavor and crispy texture make them delicious, while the local and all-natural ingredients make them healthful. The company also uses eco-friendly and recyclable packaging.
MacIsaac founded Effie’s Homemade with friend, Irene Costello, inspired by her mother’s farmhouse recipes from Nova Scotia. MacIsaac also draws on her own experience in the catering business. The resulting oatcakes confirm the company’s success in bringing old-fashioned back into fashion.
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