BOURBON + ALE CHEDDAR SPREAD WITH ROSEMARY THINS

Picnic season is finally here! There is no more picturesque picnicking spot than Ravinia, and this cheese and cracker duo makes snacking under the stars that much tastier. A blend of sharp and smoked cheddar cheeses with ale and a splash of bourbon, our creamy spread has a rich flavor that deepens the day after you make it. Rosemary herbed cracker thins made with nutty whole wheat flour are the perfect portage for the cheddar spread. The dough is easy to handle, and you can alter the yield by changing the size of the crackers as you please. (Do roll it out until nearly transparent for a wonderfully crispy cracker.) Add some dippable veggies and charcuterie meats, a lantern to light your picnic, and let the music begin.

Makes 4 cups cheddar spread; 5 dozen 1 1/2 x 5-inch cracker thins

FOR THE CRACKERS

• 1 1/4 cups all-purpose white flour
• 1/2 cup whole wheat flour
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons finely minced fresh rosemary leaves, stems discarded

FOR THE BOURBON + ALE CHEDDAR SPREAD

• 1/2 large yellow onion, finely chopped
• 2 teaspoons olive oil
• 14 ounces extra sharp cheddar cheese, finely shredded, divided into two bowls
• 4 ounces smoked cheddar cheese, finely shredded, divided into two bowls
• 8 ounces cream cheese, softened, divided in half
• 12-ounce bottle of your favorite ale, divided in half
• 2 tablespoons bourbon, divided in half
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons paprika
• 1/2 teaspoon cayenne pepper

MAKE CRACKER DOUGH

Line half-sheet baking pan with parchment paper. Set aside. Combine cracker ingredients in a large, shallow bowl and stir until mass gathers into a ball. Knead for a few minutes until dough is smooth. Dough will be soft and very easy to work with. Form dough into a ball, leave at the center of the bowl, and cover with a kitchen towel to rest while you make the spread.

MAKE SPREAD

NOTE: The cheese recipe needs to be made in two parts as all of the cheese won’t fit in the processor at once. In a small skillet over medium-low heat, add the 2 teaspoons olive oil and diced onion. Cook, stirring occasionally, until onion is very soft and caramelized. In a food processor, place half of the cream cheese, 1/2 of each grated cheddar cheese, and 1/2 of the cooked onion. Process until incorporated. With processor running, slowly add half of the ale and half of the bourbon. Stop and scrape down sides of the bowl. Process again. Add half of each of the spices and process again until smooth. Remove this 1/2 batch of the cheese spread into a mixing bowl. Repeat the processing steps with the remaining cheese, ale, bourbon, and spices. Remove to the mixing bowl with the first batch of cheese spread and stir well. Place spread into two, 2-cup cheese crocks. Refrigerate.

BAKE CRACKERS

With oven rack in center position, preheat oven to 425 degrees. Cut dough ball into four portions. Shape each into a flat rectangle. Set aside three of these wrapped in plastic. On a smooth surface, roll remaining portion until very, very thin. Using a sharp knife, cut into 1 1/2 inch x 4-inch crackers. (You can alter the shape and size of the crackers to suit your fancy.) Lift and place each on parchment-lined half-sheet pan. Bake for 10 minutes, until browned at the edges. Remove from oven. Repeat with the remaining dough. Crackers will curl just slightly on the sides while baking, making them perfect for scooping the cheese.

TO SERVE

Serve cheese spread with rosemary cracker thins and your choice of raw veggies and cured meats.