Doubled Ingredients for Nut and Berry Bark:
3 cups shelled, raw, unsalted pistachios
(Thank you, Mr. Hawthorne, for shelling.)
3 cups dried cranberries
2 1/2 pounds white chocolate, finely chopped
Heat oven to 350 degrees.
Place pistachios in a baking pan
and bake for 10 minutes,
stirring occasionally.
Do not overcook,
or the pistachios will lose their bright green color.
Remove from oven and set aside to cool.
Place a steamer basket in a medium saucepan
filled with 1/2 inch of water.
Bring to boil over moderately high heat.
Put cranberries in basket,
cover, and steam for 3-4 minutes,
until soft and moist.
Remove basket and transfer berries
to a paper towel.
Blot dry and let cool.
Place about 3/4 of the chocolate
in a bowl set over simmering water.
Stir the chocolate occasionally
until melted.
Add remaining chocolate
and continue stirring until completely
melted and smooth.
Reserve 4 TB each of the cranberries
and the greenest of the pistachios.
Stir remaining cranberries and pistachios
into chocolate mixture.
Turn mixture out onto parchment-lined
baking sheet.
Using an offset spatula,
spread mixture into a 10 x 14 inch rectangle.
Scatter reserved nuts and berries over top
and refrigerate until hardened.
Break into pieces.
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this is the best!
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