Mix flour, cornmeal, salt and water until smooth. Cover and refrigerate at least 1 hour but no longer than 12 hours.

Heat oven to 350ºF. Spray outside of bowl with cooking spray; place upside down in 15x10x1-inch pan.

Shape dough into 2 balls. Roll each ball on lightly floured surface with rolling pin until 1/8 inch thick. Sprinkle with sesame seed; gently roll seed into dough. Shape 1 dough, seed side down, over bowl, pleating if necessary. Place remaining dough for cracker bread, seed side up, on cookie sheet lined with cooking parchment paper.

Bake basket 8 to 12 minutes or until golden brown; remove from oven.

Set oven control to broil. Broil dough for cracker bread with top 6 to 8 inches from heat 3 to 5 minutes; turn over and broil 3 to 5 minutes longer or until light brown. Cool completely, about 30 minutes.

Remove basket from bowl. Break cracker bread into pieces. Fill basket with cracker bread and fruit and cheese, if desired.

Place corned beef in large stockpot. Sprinkle spices over meat, then add enough water to cover. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours. Drain.

About 40 minutes before beef is finished, boil a large pot of water and cook potatoes and carrots. Add cabbage about 10 minutes before you’re ready to serve as it doesn’t need to cook long. Drain vegetables. Arrange meat and vegetables on a platter and serve with your favorite mustards.

*You can buy a brisket that comes with a spice packet. If you do, then you do not need to use the mustard seeds, caraway seeds, peppercorns and coriander in the recipe.