I have a soft spot for animals, which is why The AristoCats resonates with me so much. The idea of starting a foundation to support strays, just like Madame, has always appealed to me. While my fabulous wealth might not be materializing anytime soon, I’ve been taking care of stray animals for years, even without it. Although most of the animals I’ve helped don’t possess any musical talents like Scat Cat and his gang, there was one time when a big orange alley cat, who I aptly named Thomas O’Malley, showed up on my doorstep.
Now, my cats may not eat as extravagantly as Duchess and the Kittens. They’re quite content with their cat chow and the occasional can of tuna. In fact, they can be quite snobbish when it comes to “people food.” However, Crème de la crème à la Edgar has always caught my eye. That delicious-looking treat, coupled with the enticing crackers that Roquefort indulges in, has piqued my curiosity. So, I’ve decided to take matters into my own hands and give it a try. After all, I don’t have a butler to rely on.
Let’s get into the recipe, which makes 4-5 servings and about 75 crackers.
Ingredients
Crème de la crème à la Edgar:
- 4 cups heavy cream or milk or a combination of the two (I prefer 3 cups milk and 1 cup cream)
- ¼ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
Crackers:
- 2 cups flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter, cold and cut into chunks, plus 4 tablespoons melted
- 2 tablespoons vegetable oil
- 1/3 cup milk, plus more if needed
Directions
Crème de la crème à la Edgar:
- In a medium saucepan, combine the heavy cream/milk, sugar, cinnamon, nutmeg, and salt.
- Cook over medium heat, stirring occasionally, until the sugar and salt dissolve, and the cream/milk mixture starts steaming. Be careful not to let it boil.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Divide the mixture into bowls or cups and get ready to enjoy!
Crackers:
- In a food processor, pulse the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Next, add the vegetable oil and pulse again to incorporate it.
- Pour in the milk and continue pulsing until the dough starts to come together. You should be able to press the dough with your hands. If it’s too dry, add more milk, one teaspoon at a time, and pulse again.
- Once the dough is ready, shape it into a disk and cover it with plastic wrap. Let it chill in the refrigerator until firm for about 30 minutes to an hour.
- Preheat the oven to 425 degrees F.
- On a lightly floured surface or between two sheets of plastic wrap, roll out the dough to a thickness between 1/16 and 1/8-inch.
- Use a small cookie cutter to cut out rounds from the dough. Place the rounds on a baking sheet lined with parchment paper.
- Once you’ve used up all the dough, use a toothpick or skewer to poke four holes into each cracker.
- Bake the crackers for approximately 10 minutes or until they turn lightly browned. To ensure both sides get a good browning, flip the crackers over halfway through baking.
- Remove the crackers from the oven and brush them with the melted butter.
- Transfer the crackers to a wire rack and let them cool completely. Now they’re ready for snacking!
On a side note, I’ve come to the realization that I’m somewhat of a butler in my own family. I’m always cooking, cleaning, or waiting on someone. It’s quite a busy role. I used to think I was more like Marie, a proper lady who doesn’t shy away from standing up for herself. Maybe that’s why I’m constantly tired. Or it could just be the richness of the Crème de la crème à la Edgar that I’ve been sipping on. I swear, there are no sleeping tablets in it, but I must admit, I’m on my third cup, and I’ve lost count of how many crackers I’ve dunked into it. Somewhere around 5…6…7…8…Zzzz.
Join me next week for more Cartoon Cravings!