June Platt’s Puffed Boston Common Crackers are intended to accompany or incorporate within throwback chowders and also good enough to eat on their own or with cheese, potted meats or preserves. Twenty-four crackers.
- 12 split common crackers
- 6 Tablespoons unsalted butter, “well creamed”
- 1 quart ice water in a shallow pan
Preheat the oven to 500˚.
- Melt 1 Tablespoon of the butter over low heat in a large heavy skillet.
- Soak the split crackers in the water for 2-3 minutes, turning them once.
- Remove the crackers with a slotted spoon or spatula and drain them on paper towels for about 5 minutes.
- Carefully slide the sodden crackers round sides down in the buttered skillet.
- Smear the remaining butter over the crackers and “bake until they puff up, or for about 20 minutes.”
- “Turn them carefully and cook about 5 minutes longer or until golden brown and crisp.”
- Serve them up hot.
-The recipe and its quoted passages are from June Platt’s New England Cook Book (New York 1971) Despite its imprint Platt has dedicated the Cook Book (of course) to “Maine, New Hampshire, Vermont, Massachusetts, Rhode Island. Connecticut.”
-If you like a cracker less browned or worry about monitoring the quick baking time, reduce the oven temperature to 475˚.