It’s really easy these days to host a party with a little help from your friends. Granted, our Southern Summer Nights progressive dinner party is being hosted by some of Arkansas’ best food bloggers (well, at least we cook a lot!), and I sincerely hope you are enjoying yourself.
You don’t have to be a food blogger, or even a foodie, to host a dinner party though. Some of your “best friends” can be found at your local markets. I am definitely not opposed to utilizing the delis and their services. Dips, cheeses, specialty chips, nuts, artisan breads — make your life easy. Relax and enjoy the time you have with your guests. Your guests are going to remember your hospitality and conversation much longer than they will the courses that you served.
Don’t get me wrong. I do think it’s important to serve good food. It just doesn’t have to be extravagant or tedious. I’m sorry, but I do draw the line at grape jelly and Little Smokies. Go for it, though, if that floats your boat.
Set out some breadsticks, garlic rounds, roasted edamame even okra chips. Maybe mix in these easy-to-make twists, and you’ve got your party started!
Parmesan Poppy Seed Twists
7 ounces frozen puff pastry, thawed
1 egg yolk
1 Tablespoon water
8 Tablespoons Parmesan, grated fine (I use my Microplane grater.)
Sea salt
Poppy Seeds
1 egg yolk
1 Tablespoon water
8 Tablespoons Parmesan, grated fine (I use my Microplane grater.)
Sea salt
Poppy Seeds
Line a large cookie sheet with parchment paper. Preheat oven to 400 degrees.
Sprinkle about 2 tablespoons of the Parmesan on a cool countertop. Roll the pastry out to 10 x 14 inches on top of the cheese. Fold the pastry in half lengthwise.
Whisk the water with the egg yolk and brush on both sides of the pasty. Sprinkle both with Parmesan, salt, pepper and poppy seeds. Chill the dough for approximately 30 minutes.
Using a pastry wheel or sharp knife, cut the dough crosswise into 1/2-inch strips. Twist the ends in opposite directions and lay on the prepared cookie sheet. Sprinkle with additional poppy seeds if desired. Do not crowd as they will puff while baking.
Bake until lightly browned and crisp, approximately 10 – 12 minutes.
Allow to cool slightly in the pan before moving to a wire rack to cool completely.
These can be stored up to two days in an airtight container. Crisp in a 400 degree oven for 5 minutes before serving. They may be served at room temperature.
Herbal Twists: Follow the directions for Parmesan Poppy Seed Twists eliminating the cheese and the poppy seeds. Add in freshly chopped herbs: oregano, parsley, thyme, rosemary, basil, etc.
Note: We prefer a combination of the cheese and herbal twists. You can also use Cheddar with ground cayenne or ground chipotle sprinkled with onion or garlic powder. These are only limited by your imagination.
Have you entered the generous giveaway being offered by Microplane and Argenta Market? Do that NOW over at Julie’s Eggs and Herbs. If you haven’t visited her blog before, you really need to do yourself favor and spend some time with her. She’s transplanted Southern who hails from Vermont. Not only is she and very talented artist, she teaches full time, is a farmer and crafter to boot. She’s also the creative force behind Arkansas Women Bloggers which is where I first met her. Oh, and she is a gourmet cook and restaurant reviewer. Talk about a full plate! Like I said, do yourself a favor.
Thanks so much for joining us this week. It’s been grand having you over for our little party. Be sure to travel on over to Aunt Nubby’s Kitchen on Sunday. We saved the best for last. DESSERT!
Hi Debbie,
I just love Twist, and your herb combination looks great with the Twist. Thank you so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen