Thomas and I spent Fourth of July weekend with my family at Deep Creek Lake in Maryland. I absolutely love it there because of the beautiful scenery, fresh mountain air, laidback and unpretentious attitude, and family-oriented fun. We did our fair share of boating, hiking, barbequing, drinking, and story-telling. We made the rounds between the town’s popular new brew pub, old fashioned ice cream shop, quaint coffee house, and a no-frills roadside breakfast stop.
Somehow, it seems as if time stands still in Deep Creek. I have vacationed there since I was about 5 years old – skiing in the winter and boating in the summer. Although I have witnessed more and more homes pop up and new developments emerge, Deep Creek manages to remain modest, unruffled, and traditional.
Something about that town takes me back to a simpler time. When I am not enjoying the outdoors, I have an overwhelming desire to break out the rolling pin, strap on an apron, and start baking. I decided to whip up some homemade crackers to serve as an hors d'oeuvre at our family cocktail hour. I gave them a little extra pep with the addition of horseradish and dill. These crackers are delicious when topped either with a sharp cheddar cheese or with smoked salmon and crème fraiche. They were the prefect ending to an active summer's day, as we lounged around, sipped cocktails, and enjoyed a truly memorable sunset over our favorite lake.
Horseradish-Dill Crackers Recipe
Makes about 30 crackers
1 stick unsalted butter
1 ¼ cups flour
1 teaspoon salt
2 teaspoons dried dill
1 ½ tablespoons horseradish (add more for extra spice)
Preheat oven to 350 degrees. In a large bowl, combine butter, flour, salt, dill, and horseradish with your hands. Mix together until a dough forms, adding a tablespoon or two of water if necessary. Move the dough to a floured board and roll out until about a ¼ to ½ inch thick. Place in the freezer for about 20 minutes.
Using a 2-inch cookie or biscuit cutter, cut out the crackers and place on an ungreased baking sheet. Bake for 20-22 minutes and then allow to cool.
These crackers can be a bit crumbly, so top with caution. Enjoy!