A Passion for Parmesan

This past Friday was our children's Preschool Valentine's Dance for Daddies/Daughters & Mommies/Sons.  Since both our son and daughter and enrolled at the same school, we were lucky enough to make it a family event. 

I had signed up to bring appetizers.  And since I have culinary issues, I spent the better part of two days shopping for and making a myriad of tasty morsels.

Two of the recipes that I chose called for Parmesan Cheese - which, when heated in an oven, comes close to becoming the King of All Cheeses, as Mario Batali calls it.  Close.  But, I think Mario has a tendency to overlook Romano (my choice for most pastas, soups and sauces).  I love that Romano is saltier than Parmesan, allowing for less salt to be added to dishes.

As usual, I digress!  Today we celebrate Parmesan - nutty, flavorful Parmesan!

Let's be clear what we are talking about here, though.  We are not talking about "shaky cheese" Parmesan.  (That's what my kids call it.)  In other words, do not trudge down one of the center aisles of the grocery store and grab "cheese" that has been sitting, unrefrigerated, in a cylindrical container, on a shelf, for an indefinite amount of time.  Or, at least, if you do and you hate these recipes, don't blame it on me.  (This section had to be added for a wonderful friend, who was annoyed with herself for buying the wrong kind.  The reality is, it'll still work and be good.  But the freshly shredded, high moisture Parm. will push your taste buds over the edge.) 

Go to your grocer's cheese counter and either purchase a nice big block of Parmesan that you will then take home and shred, yourself.  Or by a bag of SHREDDED (not shaky and grated) Parmesan that the store has shredded for you.  Look for a Parmesan that has good moisture content - one that is more "white" in color than brown, for these recipes.  The moisture content makes a BIG difference when you are baking with this cheese.  It allows a long cook time (which you are going to need, especially for the crackers) without the cheese becoming too dry.

So, what are we making?

Bacon Parmesan Crackers (bottom) & Savory Parmesan Thumbprints (top) 

Bacon Parmesan Crackers

Watch how simple this is.  No need for exact amounts, as it depends on how many you are making.  Personally, I recommend you make a TON.  They are addictive and will fly off your serving platter.
Grab:
A box of Keebler Club Crackers
A bag of SHREDDED Parmesan
A package of Bacon.

Cut the bacon strips in half lengthwise and again crosswise - you're cutting quarter strips. Put 1 tsp. cheese on each cracker, wrap a quarter strip of bacon around each cracker and bake @ 200 degrees for one hour, turn oven up to 250 and baked another 30-45 minutes. HUGE hit!!

Tip:  I've seen variations of this recipe that say to bake on a rack that's been placed on a baking sheet.  I use a baking stone.  The excess grease is absorbed into the stone and the stone becomes more and more seasoned - which is how you want your stones to be.   

Savory Parmesan Thumbprints

I originally got this recipe out of  Pampered Chef's most current Season's Best (Fall/Winter 2012).  And I made a few minor changes (like more cheese and different preserves) and made these with (GASP!) some kitchen utensils that did not come from the recipe's source.  For instance, I used an electronic food processor rather than the manual one they sell.  Worked just as well, too!

For Thumbprints:

1/4 c. Shredded Parmesan Cheese, plus extra for rolling dough balls in
1/2 c. (or one stick) Butter, softened
1 c. plus 2 Tbsp. Flour
1 egg yolk
2 Tbsp. water

Filling:

3 Tbsp. finely diced jarred roasted red peppers
1/3 c. peach preserves
1/2 tsp crushed red pepper flakes

Preheat oven to 375.

In a food processor, combine in this order: 1/4 c. cheese, butter, flour, egg yolk and water.  Process until well blended, scraping down the sides of the bowl as needed.

Place remaining cheese in a bowl.  Using a small scoop (or soup spoon) scoop dough, roll with your hands to form a ball, then roll in cheese, coating well.

Arrange dough balls 1 inch apart on a baking sheet lined with parchment paper.  Use the back of your scoop or spoon to slightly flatten.

Bake for 13 -15 minutes or until edges are light golden brown.

While they are baking, mix up the filling.  First, be sure to pat the roasted peppers dry with a paper towel.  Combine all three filling ingredients and stir well.

Remove baking sheets from oven and immediately use your scoop or spoon to (again) press down on the centers of your "cookies" to create wells for the filling.

Remove cookies from baking sheets.  Let cool for 5 minutes.  Spoon filling evenly into wells.

Tips for BOTH recipes:  If you are making these in advance or if you have any leftovers (which I seriously can't imagine) be sure to refrigerate both the crackers and the thumbprints.  Just before your party is starting or when you wake up at 2:33am and NEED those leftovers, be sure to heat them up - they just are better that way.  To heat either, simply put them on a baking sheet or stone (stones are my preference), place into a "cold" (non preheated oven), set the oven at 400 and listen for the ding of the preheat bell.  As soon as you hear that "ding" remove from the oven and enjoy. 

Well, I'm ready to have a party!

Anyone care to join me?