Cashmere Apron

parmigiano crisps with chocolate & sea salt

Parmigiana Crisps LeadTomorrow night we are invited to an intimate dinner party at our neighbor’s home for a “Pre-Thanksgiving,” Thanksgiving meal. Last year they treated us to a homemade Oktoberfest dinner but October schedules this year were insane for everyone so we switched gears and rolled our tradition into November.

As my neighbor and I chatted in the street one evening, we talked about their native Michigan and a wonderful cooking school she and her husband attended several times. The cooking school gained so much popularity that attendees can now only register for one class per year. When the Thanksgiving themed course came to their attention, there was only one spot available and the husband took it immediately. My neighbor painted a mouth-watering picture of a golden turkey so divine we will be begging for the recipe. They have used that coveted cooking school recipe time and again. And, the rest of the menu is apparently just as amazing. Needless to say, I will be starving myself all day tomorrow so I can indulge tomorrow night!

I am bringing the appetizer and this recipe came to mind. I found it a while back on The Whole Foods website and love it. The recipe is simple to make but is sophisticated and looks so elegant on display. The Parmigiano Reggiano Crisps marry the salty and sweet in a flavorful crunchy bite. The crisps aren’t heavy so everyone will still have room for the feast. Serve the crisps with a good bottle of Prosecco and you will have the ideal starter for any dinner party (especially during the holidays). And if you are looking for a unique homemade gift during the holidays, wrap these up in wax paper in a decorative box and give them along with the Prosecco.

Ingredients
2 cups (about 8 ounces) grated Parmigiano Reggiano
6 Tb finely chopped dry roasted whole almonds (skins on)
4 ounces good quality semi-sweet or dark chocolate, finely chopped
1 scant teaspoon vegetable oil
Sea salt for sprinkling

Parmigiana Crisps Collage

Directions
Preheat oven to 350 degrees. Toss cheese and almonds together in a bowl. Form 12 mounds of cheese mixture on each lined baking sheet, spacing them 3 inches apart. Using the back of a spoon, press down on each mound to form a 1/4-inch thick circle. Place one baking sheet at a time on middle oven rack. Bake rounds 6 to 8 minutes or until golden. Remove from oven and let crisps cool on baking sheets.

Once crisps are cooled completely, line a baking sheet with waxed paper. Toss chocolate with vegetable oil in a small bowl. Set the bowl over a pan of simmering water. Stir until chocolate is melted and smooth. Dip about one-third to one-half of each crisp into melted chocolate, hold a few seconds above chocolate, then place on the lined baking sheet. Immediately scatter a tiny bit of sea salt over chocolate. Let chocolate set before serving. You can put crisps in refrigerator or freezer to speed setting.

This recipe is from Whole Foods

 

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