Savory Holiday Treats
Having sent
my annual Christmas bounty of cookies to grandchildren in three different
states made me think of the memorable lines from C.C Moore’s wonderfully
classic poem Twas the Night Before
Christmas: “ The children were
nestled all snug in their beds, While
visions of sugar-plums danced in their heads”. The amount and variety of sugared treats that
are consumed during the Holidays by everyone is just amazing. And yet, savory treats make a welcome change
by design, choice or medical necessity for those with diabetes.
Not to
despair, savory Holiday treats need not be reduced to the basic vegetable
platter with dip, or cheese and crackers, though cheese is often a flavorful
ingredient in these treats. Nor do we need to spend hours of precious holiday
time in the kitchen to achieve something different, savory and delicious. Some
of these treats make wonderful appetizers, others can be of more substantial
nature and all will be welcome as hostess gifts. One of the easiest and quickest treats is a
simple combination of mostly a flavorful cheese with a bit of flour,
multipurpose or rice flour for gluten free.
Manchengo Crisps
In a medium bowl toss together 1 ½ cups
coarsely shredded aged Manchengo cheese with 1 ¼ Tblsp. flour. Drop by heaping
teaspoonful, well separated, on parchment lined baking sheets. Bake at 350 degrees for about 9 minutes until
golden. Cool completely on the pan and
remove carefully with a metal spatula. Store in a tightly covered container.
(16-18 crisps).
Another
treat that is easy and can be served as an elegant accompaniment to soups
utilizes ready to use puff pastry sheets found at your grocer. These are
Parmesan or aged Assiago cheese straws.
Aged Assiago Cheese Straws
In a small
bowl mix ¼ cup finely shredded aged
Assiago cheese, ½ tsp. dried oregano (or crushed rosemary) and 1 Tblsp. finely
chopped fresh parsley. Roll out one
sheet of thawed puff pastry to 10 by 14 inch dimensions on a lightly floured
surface. Cut in half lengthwise to give two 5x14 inch pieces. Brush both halves
with an egg wash made of 1 egg whisked with 1 Tblsp. water. Spread the cheese mixture over one half of
the pastry and lay the other half, egg wash side down on top. With a rolling
pin seal the two halves together and cut crosswise in ½ inch strips (~28).
Gently lift each strip up and place on a greased baking sheet after twisting 3 times, pressing
down the ends. Brush again each twist with the egg wash and bake at 400 degrees
for 10 minutes. Store in a tightly covered container until use.
And
finally, when invited to a dinner at friend’s house, a hostess gift that never
fails to please is something that the hosts can use as breakfast next morning.
Scones are one of my favorites, but instead of sweet scones, the savory variety
has its own appeal.
Bacon, Cheddar and Scallion Scones
Fry 5
slices of thick cut bacon to near crisp, drain on paper towels and coarsely
crumble. Slice thinly 4 scallions with the green tops. In a food processor place:
2 cups flour 1 Tblsp. Sugar, 1 Tblsp. baking powder, ¾ tsp. baking soda, ½ tsp.
salt, 1 cup old-fashioned oats and pulse 15 times. Add ¾ cup cold unsalted
butter cut into tablespoon size pieces and pulse about 10 times more. Put
mixture in a bowl and toss with bacon and scallions. In another bowl slightly
beat 2 eggs, stir in 2/3 cup buttermilk (or milk with a couple Tblsp. sour
cream) and 2/3 cup shredded sharp cheddar cheese. Pour egg mixture in flour and
mix until just blended. Place the thick
dough on a floured surface, knead a few times and divide dough in two portions.
Flatten each piece into a 6.5 inch disk and cut each disk in 6 pieces. Place on
a parchment lined pan and brush each piece with additional buttermilk or cream.
Bake at 425 degrees for 16-18 minutes until golden brown. Cool on a rack, serve
or store in a tight container. These freeze well and can be reheated in the
microwave for a brief time.
While I do
enjoy an occasional cookie or sweet, I must have been born a contrarian with a
real preference for savory treats.
(I. Winicov Harrington
lives in Waldoboro and is the author of “How to Eat Healthy and Well for Less
than $5.00 a Day: the Smart-Frugal Food Plan”; website:
www.winicov-harrington.com)
