Sunday, July 19, 2009

Menu Curation: First Birthday

H. at the Giglio
(photo by Dan)

My best baby friend is one! I met up with her and some other admirers in the park Wednesday night to celebrate. I thought I could tempt her with some snacks, so I toted blueberries, healthy crispy rice cupcakes, gelled-juice jigglers, and homemade soft pretzels.

Hero seemed happy I was there. My menu wasn't such a hit, though.
  • Blueberries (which at other times she has adored) got smushed between thumb and forefinger, then rejected. A plus: she loved smushing them.
  • We'll speak more of the disastrous crisped rice cakes when I post this week's CSA wrapup. Though Hero actually did eat some, they were a mess.
  • The jello didn't interest her at all, texturally speaking. She just shook her head at me. [Aside: I went home and absent-mindedly stuck the jello in the freezer, creating something amazing.]

It's not like the girl didn't have anything to eat. Her mom and grandma made a delicious carrot cake, which Hero really enjoyed. She also tried and seemed to like bites of my soft pretzels. We adults loved them even more, and they didn't last the evening. You might want to make some yourself.

Something is missing

Yeah, that's it.

Soft Pretzels
Recipe from The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler by Lisa Barnes
Makes 48 2-3 inch pretzels

This recipe is milk free, nut free, and vegetarian. 2 pretzels have 80 calories, if you're interested. It's a good to make with older kids who can roll and shape dough, paint on egg, or sprinkle salt!

1 1/2 c. warm water
2 packages active dry yeast
2 T. sugar
1 tsp. salt
2 eggs
2 c. whole wheat pastry flour
2 c. unbleached all-purpose flour
coarse salt, poppy seeds, or sesame seeds for sprinkling

Preheat oven to 425 F. I used a baking sheet with a silicone mat, but you could also use parchment paper on the baking sheet.

Put the yeast in a large bowl with the warm water. Stir until yeast is dissolved. Add the sugar, salt, flours, and one of the eggs. Stir with a fork to combine into a dough. Turn out onto a floury surface and knead until it is elastic (maybe 2-3 minutes), adding a little more flour if it's very sticky.

Tear off small pieces of the dough and roll into any shape you want (classic pretzels, circles, hearts, twists). You know what would be cute? Xs and Os -- they stand for "hugs and kisses" AND you can play edible tic-tac-toe!

Place an inch or two apart on your baking sheet. Brush with the second egg (beaten) and sprinkle with whatever you want to sprinkle them with.

Bake 8-12 minutes, or until golden brown. Serve with your favorite mustard.

No comments:

Related Posts

Related Posts with Thumbnails