food | know-how
LEFTOVERS
Peppermint
Candies
Crushed candies can
dress up your cupcakes.
Crush the peppermints
by placing them in a
heavy resealable plastic
bag and lightly pounding
with a rolling pin. Pour
into a shallow plate or
pie tin, and press iced
store-bought or home-
made cupcakes into the
candies to coat the top.
New Ways with
Puff Pastry
’Tis the season for grazing.
Whip up a little something in
no time with a frozen pastry.
f l Apple-Cheddar Bites Cut a sheet of
thawed puff pastry into 2-inch squares. Prick
with a fork, and spread a bit of apple butter in
the center of each square. Top with shredded
cheddar. Bake at 350°F for 18 minutes.
(2
Pears in a Blanket Brush half a sheet of
thawed puff pastry with maple syrup. Cut into
1-inch strips, and wrap around pear wedges.
Bake at 375°F for 20 minutes or until golden.
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5
Curried Potato Tarts Cut thawed puff
pastry into 2 Winch squares; press into mini
muffin tins. Fill pastry cups with a mix of
mashed potatoes, peas, and curry powder. Bake
at 400°F 25 minutes. Sprinkle with cilantro.
COOK’S TIP
Quick
Pan Sauce
When you have
leftover wine from
parties, freeze it in
third-cup portions
in small freezer
containers and use
the next time you
sauté chicken. Remove
the chicken from
the skillet. Add the
thawed wine mixed
with an equal amount
of broth. Bring to a
simmer, scraping up
any browned bits from
the pan. Stir in minced
garlic and herbs, and
pour over the chicken.
KITCHEN BASICS
Toasting
Nuts
Toasting brings out
fragrant oils and
boosts the flavor of
nuts, whether you’re
using them for baking
or just serving as
a snack. Place raw
nuts in a single layer
on a baking sheet.
Bake in a 350°F oven
5 to 10 minutes or
until golden, shaking
the pan once during
cooking and checking
frequently to be sure
they do not burn.
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BETTER HOMES AND GARDENS | DECEMBER 2010 | BHG.COM
PHOTOS: ANDY LYONS; FOOD STYLING: GREG LUNA
