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RECIPES/Appetizers
Potato Caraway Sticks
These savory bites can be addictive, serve as an hors d'oeuvres with cocktails, or as an accompaniment to soup. The recipe can be doubled if you have a 14 - cup food processor.
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Recommended Servings
Makes 10 dozen
COOKING
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INGREDIENTS
1 large baking potato, 10 - 12 ounces, scrubbed and dried
1/2 teaspoon vegetable oil
1 1/4 ounces Reggiano Parmesan cheese, cut in 1 - inch pieces
2 teaspoons caraway seeds
1/4 cup unsalted butter, cut in 4 pieces
1 1/4 cups all-purpose flour
2 teaspoons kosher salt, divided
1/8 teaspoon cayenne pepper
1 large egg, lightly beaten
1 tablespoon water
Instructions
Preheat oven to 375°F. Rub the potato with vegetable oil and prick several times with the tines of a fork. Bake in the preheated oven until tender, about 1 hour. Cut in half and let cool for 10 minutes. Measure out 1 cup of potato flesh; discard the remainder or reserve for another use. Let potato cool.
Insert the metal blade in a Cuisinart® food processor. With the machine running, drop the Parmesan cubes and caraway seeds through the small feed tube, process 15 - 20 seconds, until cheese is finely ground. Add cooled potato, butter, flour, 1/2 teaspoon of the salt, and cayenne. Process until mixture just comes together, but does not completely form a ball, about 10 seconds. Shape into a 1 - inch thick disc. Wrap in plastic wrap, and chill for 15 minutes in the freezer.
Preheat oven to 475°F. Line baking sheets with parchment or a nonstick baking liner. On a lightly floured surface, roll dough out to a 1/4 - inch thick rectangle. In a small bowl, beat the egg with water to make an egg wash. Brush egg wash evenly over pastry surface. Sprinkle evenly with kosher salt. Using a pastry wheel or pizza cutter, cut pastry into 2-1/2 x 1/2 - inch strips. Arrange strips 1 - inch apart on prepared baking sheets. Bake about 12 - 15 minutes until golden brown. Transfer to a rack to cool. May be served slightly warm from the oven or allow to cool completely and store tightly covered in an airtight container.
RECIPE FACTS

Servings: Makes 10 dozen

Nutritional information per serving

calories 43 (42% from fat) · carb 5g · protein 1g · fat 2g · sat fat 1g · chol 10mg · sod 106mg · calc 17mg · fiber 0g

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