Day 14 Of The Rosiethon. Rosie Makes Nut And Berry Bark.

If I had to pick a favorite,

this might just be it.

Pistachio and Cranberry Bark

1 1/2 cups shelled raw, unsalted pistachios

1 1/2 cups dried cranberries

1 1/4 pounds white chocolate, chopped

Heat oven to 350°.

Place pistachios on a baking sheet 

and bake for 10 minutes, stirring occasionally.

Do not overcook, or the nuts will lose their bright green color.

Remove from oven and cool completely.

Place a steamer basket in a medium saucepan

with 1/2 inch of water in it.

Bring to boil.

Add cranberries,

cover, and steam 3-4 minutes, until soft.

Transfer berries to paper towels and blot dry.

Let cool completely.

Place white chocolate in a heatproof bowl
set over simmering water.

Be sure not to let any water drops in the chocolate.

It will seize up.

Stir chocolate occasionally

until it's completely melted and smooth.

Reserve 2-3 TB each cranberries and the greenest pistachios.

Stir remaining nuts and berries into white chocolate.

Scrape onto a 10 x 14 baking sheet lined with parchment paper.

Using an offset spatula,

evenly spread mixture to sides of pan.
Sprinkle reserved nuts and cranberries over top.

Refrigerate until hardened, 20-30 minutes.

Break bark into pieces.

Everyone loves this,

so I always make a double batch.

The Rosiethon Keeps Rolling On. Day 6. Nut And Berry Bark.

 

It's Day 6 of the annual Rosiethon.

I'm making one of the favorites -

Nut and Berry Bark.
To be specific,
Pistachio and Cranberry Bark.

Nut and Berry Bark

3 cups shelled, raw, unsalted pistachios
3 cups dried cranberries
2 1/2 pounds white chocolate, finely chopped

Heat oven to 350 degrees.

Place pistachios on baking sheet and bake for 10 minutes, shaking the pan occasionally.
Remove from oven.
Set aside to cool completely.

Place a steamer basket in a medium saucepan filled with 1/2 inch of water.
Bring to boil over moderately high heat.
Place cranberries in basket, cover, and steam until soft and moist, 3-4 minutes.
Transfer berries to a towel and blot dry.
Let cool completely.

Put white chocolate in a bowl over simmering water.
Stir occasionally until chocolate is completely melted and smooth.

Reserve 4 TB each of the brightest green pistachios and the cranberries.
With a rubber spatula, fold the remaining nuts and berries into the chocolate.
Divide mixture in half and turn out onto 2 10 x 14 baking sheets lined with parchment paper.
Using an offset knife, spread the mixture evenly in the pans.
Refrigerate until hardened.
Break bark into pieces.

Cranberries into steamer basket.

Pour onto kitchen towel.

Blot dry.

To break up the white chocolate pieces,

I put a little bit of the chocolate in a plastic bag

and beat with a rolling pin.

Place the chocolate in a double boiler

and melt over medium-low heat.

Nice and creamy.

Add in nuts and berries.

Fold.

Divide mixture in half.

Spread out evenly into two pans.

Refrigerate to harden.

Break into pieces.

The Rosiethon. Day 4 of Rosie's Christmas Baking. #16. Nut And Berry Bark.

This is my most requested recipe-

Nut and Berry Bark.

Nut and Berry Bark 3 cups shelled, raw, unsalted pistachios 3 cups dried cranberries 2 1/2 pounds white chocolate, finely chopped Heat oven to 350 degrees. Toast pistachios about 10 minutes. I'm using my toaster oven, so I had to toast in batches. 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 a boil over moderately high heat, then add dried cranberries and steam until soft and moist about 4 minutes. Remove basket and transfer cranberries to a paper towel and blot dry. Let cool. Place about 3/4 of the chocolate in a bowl set over simmering water. Stir occasionally with rubber spatula until it's about 2/3 melted. Add in the remaining chocolate and stir until the chocolate is completely melted and smooth. Reserve 4 TB of cranberries and 4 TB of the greenest pistachios. Stir rest of cranberries and pistachios into chocolate. Turn out the mixture onto two 10 x 14 baking sheet lined with foil or parchment paper. Using an offset spatula, spread the mixture evenly into a 10 x 14 rectangle. Scatter the reserved cranberries and pistachios over top. Refrigerate until hardened, then break the bark into large pieces.

Cranberries into steamer basket for about 4 minutes.

Set finely chopped white chocolate in a bowl over simmering water. Stir until completely melted and smooth.

Add in cranberries.

Stir in the pistachios.

Spread evenly in 10 x 14 pan. Don't forget the parchment paper or foil, like I did.

Sprinkle with reserved cranberries and pistachios.

Ready for fridge. When hardened, break into large pieces.

Christmasy!

Rosie's Column In The Outer Banks Voice.

Check out Rosie's column in the Outer Banks Voice. I'm doing Twelve Days of Christmas Baking for the Voice. By the way, Daughter Hawthorne designed all the little pictures that go with each of the Twelve Days of Christmas Baking.

Christmas Baking. Day 9. Cookie #22. Nut And Berry Bark.

This is one of my most popular items - Nut and Berry Bark - and I always make a double batch.

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.

Melt about 3/4 of chocolate in double boiler.

Add cranberries to steamer basket and steam for 3-4 minutes.

Drain on paper towels and blot dry.

Stir chocolate occasionally until melted.

Add in rest of chocolate. Stir until melted and completely smooth.

Add in toasted pistachios.

Mix well.

Add in cranberries.

Mix.

Turn out onto parchment-lined pans.

Spread evenly.

Sprinkle reserved berries and nuts over top. Cool in fridge, then break into pieces.

Oh, this is soooo gooooood.