There’s always a little let-down after the holidays, isn’t there?
Suddenly, “It’s beginning to look a lot like Christmas” starts to feel more like, “It’s beginning to look a lot like endless months of sub-zero temps.” And you are no longer walking through “a winter wonderland” but rather a gray and miserable tundra.
But here we are, and thus has been the plight of every Northern Hemispherian since the dawn of time. So, what’s a gal to do with the rest of January, not to mention February and most of March?
Call it resolution, call it resignation, but snow is here and here to stay, so let’s do winter right.
Serving an Italian meal? Skip your garlic bread, and give your meal some winter-worthy pizzazz (seriously, how many z‘s can one word have?)…and make these garlic parmesan snowflakes. Very similar to their powdered sugar cousins, these snowflakes are made from flour tortillas, cut into your classic elementary-school snowflakes with the help of scissors and a paring knife, then brushed with olive oil. Baked for a just a few minutes until crispy, they are then topped with garlic salt and parmesan, and there you have it: garlic parmesan snowflakes.
(recipe adapted from Parents Magazine )
(yields 4 snowflakes)
These fun winter treats make a great side to an Italian meal. Tortillas are cut into snowflakes, brushed with olive oil, baked until crispy, and then topped with garlic salt and snowy parmesan. The original recipe made sweet dessert snowflakes; I adapted it by turning it into something savory!
four 6" flour tortillas (if you can't find 6", use the smallest size you can find)
2-3 tbsp. olive oil
garlic salt to taste (app. 2 tsp.)
app. 1/2 c. finely grated parmesan cheese
*parchment paper helpful but not necessary
Warm each tortilla in the microwave for about 8 seconds on high to make pliable. They just need to be warmed slightly.
Fold tortilla in half, then in half again, then in half one more time, making a wedge.
Using scissors or a paring knife, cut shapes out of the edges (or the middle) to create your snowflake. Unfold gingerly.
Place tortillas on a greased or parchment-papered baking sheet.
Brush both sides with olive oil.
Bake in a 400* oven for 5-8 minutes, turning once during the baking time. You'll know they're done when they are just slightly golden-brown and crispy.
Immediately place on a cooling rack and sprinkle with garlic salt. Top this by sprinkling the parmesan until tortillas are evenly coated and look snowy!
These are great eaten immediately while still warm but they also keep really well in a sealed plastic bag (they have kept their texture and crunchiness 2 days later!) If serving at a party, you can make these ahead of time and maybe just touch up the parmesan just before.