Kid-centric countdown: Put young chefs in charge of the snacks and let the creativity flow

Last Dec. 31, I hosted a noon year’s eve party at Farmhouse School. Think of a kid-centric bash that counts down to noon instead of to midnight. Party hats, noisemakers, and a countdown make it fun. You could even rig up a balloon drop with a shower curtain liner, masking tape, and balloons.

We spent most of our time preparing a festive spread. We adults may consider cooking a chore, but it was the main source of entertainment for the children. Together, we crafted a kid-friendly grazing board that was loaded with various dips, crackers, crunchy chickpeas, stuffed dates, crudites, cheese and fruit. A sparkling punch served in small glass teacups upped the fancy factor.

The only instruction given for assembling the boards was to make them pretty. Kids will painstakingly lay out each individual item in creative ways that will surprise and amuse you. Give them free rein and remember to focus on the process, not the outcome. That’s one way to build resilience, motivation, and a growth mindset.

Did the cheese need to be cut into small hearts, stars and circles? Of course not, but kids love using cookie cutters and snacking on their whimsical creations. Thin slices of melon, apples, or jicama could get the same treatment. Did the herbs, meant to be finely chopped, turn into paste? Yes, but they still tasted great.

Speaking of chopping herbs, we use a mezzaluna. With two handles and a curved blade, it keeps fingers out of the way while getting the job done. The name comes from mezza (half) plus luna (moon) in Italian. It is often sold with a small concave cutting board. I’ve had many students go out and buy one after trying it in class. (You’re welcome, Williams-Sonoma.) It is worth the cabinet space.

One reason grazing or snack boards are so popular is because they are customizable and flexible. You can shop your pantry and fridge to use what you have and call it a party. Many kids’ boards are comprised fully of cookies and candy. I take a more balanced and nutritious approach that can stand in as a meal the whole family can enjoy. Here are four simple recipes to get you started.

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Cheese Crackers

½ cup all-purpose flour, more for dusting

½ cup whole wheat flour

¼ teaspoon baking powder

½ teaspoon salt

¼ cup milk

8 ounces sharp cheddar cheese, grated

2 tablespoons cold butter cut into cubes

Pre-heat oven to 375°F and line a sheet pan with parchment paper.

Place all ingredients into a blender or food processor and pulse until combined. Place a piece of parchment paper on the counter and dust with flour. Shape the dough with your hands into a rough disc and lay on the parchment, covering it with a second piece of parchment. Working from the center toward the edges, roll out the dough with a rolling pin to a quarter-inch or thinner. Cut crackers with cookie cutters and arrange on a sheet pan. Bake for about 15 minutes or until golden.

Makes six servings.

— Leslie Meredith

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Crunchy Chickpeas

1 15-ounce can of chickpeas, drained and rinsed

1 tablespoon avocado oil

1 teaspoon sea salt

Ground spices such as granulated garlic, cumin, smoked paprika, garam masala, or cayenne pepper. Up to 1½ teaspoons total.

Preheat oven to 375°F

Spread chickpeas on a kitchen towel in a single layer. Air dry or use another towel to gently blot until dry. The drier they are, the more they will crisp up.

Toss chickpeas on a sheet pan with the oil and seasoning. Cook for 15 minutes, stir, and continue cooking until crisp, about 30 minutes total.

Makes about 1½ cups

— Leslie Meredith

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Veggie-Cheese Dip

½ cup cauliflower florets

½ cup carrots, cut into coins

½ cup milk

1½ cups sharp cheddar cheese, grated

½ teaspoon granulated garlic

½ teaspoon smoked paprika

½ teaspoon kosher salt

Steam vegetables until tender. Add them with remaining ingredients to a blender or a food processor and mix until smooth. Thin as needed with more milk or water.

Makes about 2 cups.

— Leslie Meredith

•••

Peanut Butter-Stuffed Dates

12 Medjool dates

¼ cup nut or seed butter of choice

3 ounces dark chocolate chips

Flaky sea salt

Make a small incision in each date, careful not to cut all the way through. Press with your thumbs from below to push out the pit. Stuff a teaspoon of nut butter into each date. Melt the chocolate chips in the microwave for 10 seconds. Stir, and continue cooking in 10-second increments until fully melted. Dip each date halfway into the chocolate and sprinkle with flaky salt.

Makes 12.

— Leslie Meredith

• Leslie Meredith is the winner of the 2019 Cook of the Week Challenge and teaches people how to grow and cook “real” food. She runs Farmhouse School on a historic homestead in Campton Hills. See the school’s Facebook or Instagram pages @FarmhouseSchool or contact Leslie at food@dailyherald.com.