According to the latest press on the newest flavour of Raincoast Crisps, the ‘cinnamon raisin crackers’ pair a hint of cinamon with sweet golden raisins and go well aged cheddar, manchego or asiago cheese.

So we took that, tossed it out the window and tried our own nutty* concoctions: buckwheat honey, rhubarb & vanilla artisianal preserve and a gourmet mustard.

How did they rate?

Round 1 – Buckwheat Honey – slightly bitter, this monofloral honey is more effective than over-the-counter cough syrup at treating childhood cough.

Result? Well, I don’t have that cough anymore. Crackers took well to the honey, I’d say about a 5 out of 10 on the Raj scale of yumminess.

Round 2 – Rhubarb and Vanilla Artisianal Spread – one of my friends has a theory that the addition of Vanilla to anything makes it better. He cites Vanilla Coke as one of the examples of this triumph. Considering the raging market success that Vanilla Coke has had on the market, maybe he’s talking about a different coke… the South American variety, perhaps? Either way, I ain’t buying it.

Result? Not bad at all. The Artisianal Spread is actually part of Vista d’Oro’s Spring Line. So we’re mixing a fall flavour from Lesley Stowe with a spring flavour from Vista d’Oro and whaddya get? Pure summer! 7 outta 10 on my made up scale of culinary greatness aka the Raj scale of yumminess.

Round 3 – Extra Hot Gourmet Mustard – there ain’t nothing like gourmet mustard. When one old boy points at another old boy and says “he’s got the mustard,” usually giving a slight nod of approval, it isn’t something to be taken lightly. SO here we have it, now Lesley Stowe, or rather, Lesley Stowe’s cracker has the mustard.

Result? POW! I nearly burnt my freaking face off with that extra hot mustard. Note to self, use less! I think I need some sparkling spring water… or buckwheat honey…  hhhhoott. I can’t say this one even makes my scale – the mustard totally overtook the cracker and then burnt a hole in my desk and the floor below it, so we put that in the unrated category and then called the local hazmat team at the fire department.

I spose the sane should stick to aged cheddar, manchego cheese or asiago cheese. Lesley Stowe’s Cinnamon Raisin Crisps – now available in stores but beware!, highly addictive.

Find out more on her website, HERE.

* no nuts were harmed nor were any used in the creation of this blog post (yet)

For background on the delicious little crisps, keep reading, after the jump.

The original release, 9/15/2009:

In 2005, acclaimed chef, entertaining expert and cookbook author Lesley Stowe introduced Canada’s culinary scene to an original artisan style cracker that quickly became known as the “crispy conversation starter.” Since then, raincoast crisps have been a savoury addition to appetizer spreads and party menus across the country. Just in time for the upcoming entertaining season, Lesley launches her newest flavour – cinnamon raisin – at fine food retailers nationwide today.

With a hint of cinnamon and the sweet taste of plump golden raisins, the newest flavour of raincoast crisps can be enjoyed on their own for a delicious breakfast on the run and also pair perfectly with aged cheddar, manchego or asiago cheese. Lesley’s famous gourmet snack food is made from scratch in small batches, using only the finest ingredients.