Michael Turback created and nurtured the eponymous Turback’s, one of Upstate New York’s first destination restaurants. His mission combined inventive, passionate cooking with local ingredients, and the restaurant was awarded “Best American Wine List” by Restaurant Business. Michael is also the author of Cocktails at Dinner, ReMixology, and What a Swell Party It Was, all from Skyhorse Publishing. He resides in Ithaca, New York.
Nineteenth century clergyman and dietary reformer Sylvester Graham advocated hard mattresses, open windows, fresh fruits and vegetables, pure drinking water, and cheerfulness at meals. His support for home-made whole grain bread, made from wheat coarsely ground at home, inspired the digestive biscuit that bears his name. Low in fat and moderate in sugar, the crackers bring on warm, fuzzy childhood memories—the perfect companion to hot cocoa at bedtime.
Recipe: Homemade Graham Crackers
8 ounces (2 sticks) unsalted butter, softened
1⁄2 cup light brown sugar, packed
2 tablespoons molasses
2 tablespoons honey
2 teaspoon ground cinnamon
1 teaspoon kosher salt
1 3⁄4 cups whole wheat flour
3⁄4 cup all-purpose flour
2 1⁄2-inch square cookie cutter
Preheat oven to 350° F. Line a sheet tray with parchment paper. Beat butter with sugar, molasses, and honey until light and fluffy, about 2 minutes. Add cinnamon, salt, and both flours, and mix until combined. Place dough between two pieces of wax paper lightly dusted with flour, and roll out to 1-inch thick. Using the square cookie cutter, cut out 24 portions and place on the lined sheet tray. Use a fork to prick three decorative lines on each cracker. Bake for 20 minutes, or until crackers begin to brown at the edges.
Makes 2 dozen crackers