Parmesan Lollipops Recipes

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CITRUS-ZEST LOLLIPOPS



Citrus-Zest Lollipops image

Luminous lollipops, laced with the zest of lemon, lime, and pink grapefruit, will delight kids and grown-ups alike.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 4 large or 16 small lollipops

Number Of Ingredients 7

Vegetable oil cooking spray, for molds
1 cup sugar
2 tablespoons glucose or corn syrup
1/4 cup water
1 tablespoon plus 1 1/2 teaspoons citrus juice (such as lime, lemon, or pink grapefruit)
1 tablespoon citrus zest (such as lime, lemon, or pink grapefruit)
1 small drop gel-paste food coloring (such as green, yellow, or pink)

Steps:

  • Lightly coat large or small round lollipop molds (hard candy) with cooking spray, and place lollipop sticks in grooves. Bring sugar, glucose, and water to a boil in a small saucepan over medium-high heat. Heat until a candy thermometer registers 300 degrees. Remove from heat, and carefully stir in citrus juice and zest and food coloring with a rubber spatula. (Mixture will steam and bubble when liquid is added. Be careful, and make sure zest is distributed evenly and not in clumps.) Transfer mixture to a liquid measuring cup, and let bubbles settle slightly, about 10 seconds.
  • Slowly pour mixture into prepared lollipop molds. Let cool, until lollipops harden, about 30 minutes. Remove lollipops from molds.

PARMESAN AND POPPY SEED LOLLIPOPS



Parmesan and Poppy Seed Lollipops image

Put away those toasted nuts and chips! Canapes have reached a whole new dimension.

Provided by Lorraine Pascale

Categories     appetizer

Time 20m

Yield 10 lollipops

Number Of Ingredients 4

Butter, for greasing
1 1/4 cup/3oz/80g Parmesan cheese, finely grated
1 tsp poppy seeds
1 tsp sesame seeds

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
  • Toss the cheese and seeds together in a small bowl. Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking).
  • You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
  • Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
  • Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top.

CHICKEN LOLLIPOPS



Chicken Lollipops image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 40 servings

Number Of Ingredients 7

3 cups dried bread crumbs
1/2 cup olive oil
2 ounces chopped garlic
1/4 cup Parmesan cheese
3 ounces chopped parsley
Salt and pepper to taste
10 pounds chicken wings

Steps:

  • In a large mixing bowl, combine bread crumbs, olive oil, chopped garlic; Parmesan, chopped parsley, salt and pepper. Mix until bread crumbs are wet.
  • With a sharp paring knife separate chicken wing at the knuckle. Use the tips for chicken stock. Again with paring knife, score a circle around one end of the wing loosening chicken from the bone. With your fingers pull chicken down to one end, creating what look like a lollipops repeat until all are finished. Preheat oven to 350 degrees. Dredge chicken wings in a Parmesan bread crumbs. Mix until the "lollipops" are completely covered. The chicken wings should stand up straight with bread crumb side on sheet pan. Bake for 30 minutes or until golden brown

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