Monday, December 13, 2010

More Party Food

tomorrow I'll post some pics from the little get together i had last Saturday, as well as the rest of my holiday decorations. for now, however, I'll show some more of  the things i made for everyone to snack on.

i made some rosemary-Parmesan crackers from the Martha Stewart Baking Handbook, but cannot find the recipe online. i under baked them a bit, so they stayed more flatbready...so here's a similar recipe. i think the biggest difference is one of the Tbs of olive oil was honey, and you added 1/4 cup grated Parmesan cheese. also, especially for bread type baking, i really like to use the kitchen scale to get the flour measurements. it is a more accurate measurement, and i think it just makes me more confident that the end product will turn out.

i always write the expiration date on the lid of the yeast after i open it...and keep it in the fridge.

the yeast foaming up in the bottom of the bowl.

i started the mixing process with the paddle to combine, about one minute.

then switched to the dough hook to really get the dough going. you want it to be soft, but not tacky. and be careful if you use a stand mixer-mixing dough almost always causes the mixer to "walk" (hopefully not off the counter). so keep an eye on it.


turn out the dough and knead three or four times, just to smooth it out.


 then let it rest for 10 minutes before putting it in an oiled bowl and chilling overnight.

rolled into roughly 5X8 inch "crackers" and baked on parchment lined baking sheets (again, this is all according to the recipe i used-there are variations in the one i linked for you. like you don't have to chill the dough, you roll them out into 4X10 inches, etc.). great for hummus or this really delish mustard dip Mindy, Lady Hockaday, makes.

after i put the dough in the fridge, i turned to making peppermint bark. i mean, what could be easier to make than peppermint bark? ice water?


about i cup of crushed candy canes.

melting 2 lbs white chocolate in a heat proof bowl over simmering water-don't let the water touch the bowl!

melts and smooths out quite quickly.

stir in the crushed candy cane....

and pour onto a baking sheet lined with parchment. smooth it out to an almost equal thickness-i like to leave some ripples.

after it hardens in the fridge (i left it in overnight). simply break it apart and keep it in an air tight container. another easy, make ahead, and very easily packaged treat for giving.

2 comments:

  1. Seeing as how I already regret not coming over, I don't appreciate you continuing to post these delicious looking treats, thus making me really wish I had stopped by after the theatre. ;0)

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  2. this is the last post about the food for THAT party......i promise.

    ReplyDelete