Parmesan Lollipops Food

LORRAINE PASCALE'S PARMESAN & POPPY SEED LOLLIPOPS

Steps:

• Preheat the oven to 220°C/ 425°F/ gas mark 7. Line two large baking trays with greased baking paper. Toss the cheese and seeds together in a small bowl. Sit a 9cm ring or cookie cutter on one of the baking trays 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 disc of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disc. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 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 disc. Bake in the oven for five 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 trays and onto a rack to help speed up cooling.
• Leave to cool for one to two minutes until the lollipops have become crisp. Very carefully remove each one with a palette knife.Baking Made Easy

PARMESAN AND POPPY SEED LOLLIPOPS

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

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