Apologies to all you New Year’s Eve partygoers, but I’m sitting this one out. It’s not that I am not excited about 2016. Actually I am looking forward to resolutions come January. As any parent understands, the challenge of finding a babysitter on one of the biggest nights of the year is just too much to tackle especially after struggling to find someone to watch our little guy a few weeks ago during peak party season.
Just because we will be home for NYE doesn’t mean that I won’t be in a festive frame of mind. Cocktails and champagne will be on the menu along with snacks. This night is more about drinks than food, so I won’t spend long in the kitchen. Frozen puff pastry makes these rosemary gouda straws a cinch. I am planning to whip up a batch on the big night. Hopefully I manage to stay awake for the countdown.
Wishing everyone the best in 2016!
Rosemary Gouda Straws
Makes 15-20
1-14 ounce package frozen all-butter puff pastry (thawed)
1 cup shredded gouda
Flour for rolling pin
1 tablespoon chopped fresh rosemary
Line two sheet pans with parchment.
Sprinkle the gouda over your work surface. Lightly brush a rolling pin with flour. Roll out the dough to a 10-inch by 12-inch rectangle allowing the cheese to stick to the bottom of the dough. Brush the top with a little water and sprinkle on the rosemary.
Use a pizza cutter to cut long strips about ½-inch wide. Place the strips 1 inch apart on the prepared sheet pans. Twist each strip and lightly press down the edges. Chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F. Bake for 15-20 minutes until the straws are puffed and golden brown. Transfer to a wire rack to cool.
Serve warm or at room temperature. Straws are best eaten the day they are baked.
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