Gruyere Crackers with Orange Shallot Jam

For the crackers:

Cream the butter in a large bowl until soft. When it is fluffy, add the rest of the cracker ingredients. If the dough is too dry to hold together, add a little bit more milk.

Lay out a large piece of plastic wrap and place the dough in the center. Using the plastic wrap to hold it together, form the dough into a log, about a foot long or a little longer. Wrap the dough in the plastic and freeze it for about 30 minutes to harden.

When ready, preheat the oven to 350ºF.

Slice the dough into rounds, about 1/4 inch thick. Bake the crackers on a baking sheet lined with parchment paper for about 20-25 minutes or until they are nicely browned and the cheese is a little bubbly.

For the jam:

Saute onion and shallot in the oil over very low heat to caramelize for about 20 minutes. When browned and very soft, add the orange juice, zest, and the wine. Reduce this until the mixture is thick and the liquid has evaporated. Finish the jam with the balsamic vinegar and season with salt and pepper.

Serve each cracker with a dollop of jam. If you like, you can garnish it with fresh herbs, nuts or anything else you like!