|Perfect cheesy snowflake perched atop the Greek Shrimp Salad. Â|
At my ladies luncheon, I served a tangy Greek Shrimp Salad, with giant Parmesan Snowflakes. Â The flakes were the perfect touch to jazz up the salad. Â So easy to make, but they did take practice.
Well, they look more like stars than snowflakes, but since I live in the South, I have an excuse not to really know what snowflakes look like.
I remember the first time I actually saw a big snowfall while visiting North Alabama. Â I was profoundly disappointed the flakes didn’t look like those on Charlie Brown’s show or the paper variety I cut out in school.
To make this edible version, grate your Parmesan cheese, then arrange it into your desired shape on a baking sheet. Â I didn’t use parchment paper or spray of any kind. Â Bake at 350Â° until they turn slightly dark – this is the part to practice. Â If you undercook them, they are still mushy, but too long in the oven and they are brittle as Great Granny’s bones.
I made these a day ahead of time, stored them in an air-tight container, between sheets of waxed paper in the refrigerator. I think chilling caused them to be a bit chewy, and next time will keep them out on the counter at room temperature until I need them.
Of course, my friends swore theirs were perfectly light, crispy and the best snowflakes they’d eaten all year! Â I think they were just being nice. Â These good friends just scored big gratitude points and will definitely be coming back for more experimental food projects.
If they dare!