Common Crackers | New England's Classic Cracker
After splitting the crackers and spreading the halves with a little butter, I decided to take things to the next “Vermont” level and top the buttered halves with a thin shower of grated Cabot Seriously Sharp Cheddar. After just 45 seconds under the broiler the crackers were hot and golden and, well…delicious. To be honest, next time I think I’ll add even more cheese.
Another popular way to use common crackers was to crush them up like breadcrumbs for meatloaf or stuffing, and still a fourth way, the simplest of all, was (and is) to snack on them straight from the barrel (or box).
Just be sure to have a thirst-quenching beverage nearby. These things will leave you parched!
Common cracker love was a deep and loyal love that sometimes refused to be denied. In 1927 the Miami News reported that a woman from Maine that had moved to California missed her common crackers so much that “she ordered 34 cents worth of old-fashioned common crackers for her chowder and is having it shipped air mail, special delivery, at a cost of $15. 76.” How’s that for looking the other way when it comes to Yankee thrift?
For a cracker so beloved to New Englanders (even Julia Child loved them, saying “As any New Englander knows, you can’t enjoy a real New England chowder without toasted common crackers”), isn’t it time we put the common cracker back on top?
What’s your favorite way to eat common crackers?