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Nut and Berry Bark
1 1/2 c Shelled pistachios; (8 ounces)
1 1/2 c Dried cranberries; (6 ounces)
1 1/4 lb High-quality white chocolate, finely chopped
Shell pistachios. If desired, rinse and dry thoroughly to remove salt.
Steam cranberries in steamer basket or metal colander over 1/2-inch of boiling water in a medium saucepan for 3-4 minutes until softened. Blot berries dry in paper towels and cool. Reduce heat under saucepan to medium low to keep water simmering.
Place 3/4 of the chopped chocolate in a medium heat-proof bowl and set over simmering water. Use a rubber spatula to stir occasionally, until chocolate is almost melted, about 4 minutes. Add remaining chocolate and stir until smooth. Insert candy thermometer into chocolate and set aside to cool at 83 degrees F., stirring occasionally.
Line a large baking sheet with parchment or foil. Set aside. Reserve 2 tablespoons each of the cranberries and the greenest pistachios. Stir the remainder into the chocolate and scrape the mixture onto the lined baking sheet. Use a metal palette knife to spread it into a 10-inch by 4-inch rectangle, about 3/8-inch thick. Scatter reserved nuts and berries over surface and press lightly. Refrigerate 20-30 minutes until hardened. Break into large pieces. Store in an airtight container for up to 1 week.
Makes 2 pounds
An easy and delicious offering from "Food and Wine," this white chocolate studded with red cranberries and green pistachios makes a stunning holiday gift.
Recipe by: Food and Wine Magazine