Kale-Cabbage Slaw
in Frico Cups
Makes 241 cup very fi nely chopped red
cabbage
1 cup very fi nely chopped curly
green kale
¼ cup chopped dried cranberries
1 recipe White Wine Vinaigrette
(recipe follows)
1 recipe Frico Cups (recipe follows)
3 tablespoons very fi nely chopped
toasted pecans
- In a medium bowl, toss together
cabbage, kale, and cranberries. Add
White Wine Vinaigrette to taste, toss-
ing to coat. Cover, and refrigerate
until fl avors meld, up to a day. Drain
slaw before serving.
- Divide slaw evenly among Frico
Cups. Sprinkle slaw with pecans.
Serve immediately.
White Wine Vinaigrette
Makes ¾ cup½ cup white wine vinegar
¼ cup extra-virgin olive oil
2 teaspoons granulated sugar
2 teaspoons very fi nely chopped
shallot
½ teaspoon salt
¼ teaspoon ground black pepper- In a jar with a tight-fi tting lid, com-
bine all ingredients. Shake vigorously
until emulsifi ed. Use immediately.
Frico Cups
Makes 241 (6-ounce) package fi nely shredded
Parmesan cheese- Preheat oven to 350°.
- Line 2 rimmed baking sheets with
parchment paper.- Spread cheese into 24 (2-inch)
circles 2 inches apart on prepared
baking sheets. - Bake until cheese melts and edges
are golden brown, approximately
5 minutes. Remove from oven. Let
cool for 1 minute. Using a metal-
edged spatula and working quickly
before cheese hardens, lift cheese
wafers from baking sheet, and drape
over the backs of the wells of a
24-well mini muffi n pan. (Make Frico
Cups one pan at the time.) Let cheese
cool completely before removing
from mini muffi n pan. Store in an air-
tight container at room temperature,
and serve the same day.
- Spread cheese into 24 (2-inch)
EDITOR’S NOTE: For best results, we
recommend working with only one
baking sheet at a time.41 Teatime Holidays