Carrot mousse topped crackers

Last year, we got a pasta machine for Christmas.  We've used it once, and made some delicious butternut squash/goat cheese raviolli. Since then, we haven't even taken it out of the box.  With Erin in Thailand, I needed something to do, and I've been discussing using the pasta machine to make crackers with my father for a while now.  I finally got off the couch and tried it.  Turns out, it was quick and easy.  But, I wanted more than just crackers, and having just made the roasted red pepper mousse, I had some extra gelatin.  I also had some carrots from the parents' garden.  I then thought, why not make a roasted carrot mousse.  We also had leftover goat cheese and smoked salmon.  And, voila, my dish was decided.

Roasted Garlic and Chive Crackers

2 C Flour
6 Tbsp butter, room temperature (can use less, or substitute olive oil?)
1/4 tsp salt
1 C milk (about, and I used almond milk)
1 head of garlic, roasted,
1/4 Chives, minced

Preheat oven to 300°F.

In a food processor, using the chopping blade, mix flour and butter until the mixture is finely mixed, add all of the garlic.  Switch blades to the mixing blade, and add chives.  Add milk a small amount at a time until the mixture balls up, and but doesn't stick to your hands.  Roll out the dough until it is very thing, alternatively, use a pasta machine to roll out dough.  I used setting 6. Place the dough on cookie sheet, and into 1" squares. Bake for 20-25 minutes until crispy.

Roasted Carrot Mousse

3/4 pound carrots
1 shallot
1 serrano chile
2 tbsp Olive Oil
1 tsp cayenne
1 tsp cumin
1/4 tsp salt (or more)
1/2 tsp pepper
1/4 C Milk
1 Tbsp olive oil
4 egg whites

1/2 tsp unflavored gelatin
2 Tbsp water

Chop the carrots and shallots.  Mix the chopped carrots and shallots in a bowl with serrano (with the top cut off), olive oil, cumin, cayenne, salt and pepper until the carrots and shallots are coated with the olive oil and spices.  Place carrots, shallots and serrano on a cookie sheet and roast on 350°F for about 45 minutes or until the veggies are cooked.  Remove from oven, let cool, and puree in a food processor with olive oil.  Slowly add milk until the puree is creamy.

While the carrots are roasting, beat the egg whites  until the have hard peaks.  Set aside.

After pureeing the carrot mixture, in a one quart pot on the stove, add the gelatin to the water until the gelatin  absorbs the water, about 2 mins.  Then heat for a few minutes until the gelatin dissolves.  Remove from heat, slowly whisk in the pureed carrot mixture until it is all added.

Fold carrot mixture into egg whites and refrigerate until the mixture has thickened, about 1.5 hrs.

Toppings

Smoke Salmon
Bleu Cheese
Chives

Assemble the appetizer

Place a slice of smoked salmon on each cracker, topped with the mousse, bleu cheese, and chives.