- RECIPE 01 -
Baked Brie & Elderberry Ginger Pecan Jam

Firehook partnered with Norm’s Farms to develop this super easy and delicious appetizer. All you need is a small cast iron pan or similar oven proof container, three ingredients and 20 minutes to make this crowd pleasing appetizer.



  1. Preheat oven to 350 degrees
  2. Unwrap wheel of brie and, leaving rind on wheel of cheese, place the wheel of brie in a small cast iron or similar oven proof container
  3. Place three to four tablespoons of Norm’s Farms Elderberry Ginger Pecan Jam into a small saucepan, and over low heat, stir until thin
  4. Pour Elderberry Ginger Pecan Jam over the brie and place brie in oven
  5. Bake for 20 minutes or until cheese is hot and bubbly
  6. Serve immediately with Firehook Baked Crackers

- RECIPE 02-

Early Fall Gazpacho

This is a classic gazpacho: Silky, spicy, laden with tomato. We drink this one in a glass, standing around the kitchen (sometimes a touch of vodka added) or sit down to a bowlful. Either way, you’ll want Firehook crackers on hand — try Hummus Crunch, Multigrain Flax or Za’atar to compliment this soup. Make this recipe, adapted from classic Spanish versions, with golden yellow or good ol’ beefsteak tomatoes.  Serves 4-6.

  • 1 medium cucumber, peeled, seeded and cut into coarse chunks
  • ¼ onion, chopped
  • ½ red bell pepper, seeded and roughly chopped
  • ¼ large baguette, preferably really stale, with crusts cut off and cut into large hunks
  • 14-ounce can of plum tomatoes
  • 3 medium-to-large fresh tomatoes
  • 1 clove garlic, peeled and roughly chopped
  • 2 tablespoons olive oil
  • ¼ cup sherry vinegar


  1. Pour water over bread to cover, then squeeze out the water and place bread in the work bowl of a food processor or blender. (If bread is fresh, squeeze immediately. If bread is stale, wait a few moments.)
  2. Place the rest of the ingredients in the food processor or blender. Purée until very smooth (2 minutes or more). Season to taste with salt and pepper, and refrigerate for several hours.
  3. Strain through a fine sieve, mushing to get all the soup you can from the solids. Discard solids. Just before serving, if desired, thin soup with a little ice water. Serve either in tall glasses, or divide gazpacho among soup bowls, drizzling a little really good olive oil over each serving. Serve with Firehook crackers (we like Hummus Crunch, Multigrain Flax or Za’atar).


Chile Cracker Cooler

Take Firehook Hatch Chile Crackers and dip them into soft goat cheese (Trader Joe’s makes a good one). The heat of the crackers plays off the cool creaminess of the goat cheese. Open a Jack’s Hard Cider and you have a perfect Friday night!

Hot Stuff Times Two

Spread a soft goat cheese on a Spicy Mediterranean cracker; top with a sprinkle of smoked pimento.


Hot Stuff Times Two

Spread a soft goat cheese on a Spicy Mediterranean cracker; top with a sprinkle of smoked pimento.

- RECIPE 03-

Labneh with Fresh Herbs and Olive Oil

At its simplest, labneh is just yogurt strained to lose most of its whey, or liquid.

  • 16 ounces plain full-fat yogurt (not Greek yogurt)
  • Sea Salt


  1. Start with 16 ounces plain full-fat yogurt (not Greek yogurt), and add a healthy pinch of sea salt. Line a mesh strainer with a double layer of cheesecloth, and rest the strainer over a deep bowl. Stir the salt in well, then pour the yogurt into the cheesecloth.
  2. Bring the edges of the cloth together so you have a bundle; tie the cloth together. Cover the whole bowl, and place it in the refrigerator for 24 hours or more. The liquid will drain into the bowl, thickening the yogurt.
  3. Remove yogurt—now labneh—from the cloth into a small bowl and stir in minced fresh herbs. Drizzle good olive oil over the top and serve with Firehook Za’atar or Spicy Sesame crackers.