It’s that time of year; everyone is hosting their annual holiday parties. I have to admit, I’m not very creative when it comes to BYOD (bring-your-own-dish) events. I either forget to make something until the last minute and end up bringing chips and salsa, or I go overboard and make a dip of my own design that almost always ends up looking unappetizing--and I become its only partaker. Guilty.
This year, I’m bound and determined to break my string of losses. Not only am I planning ahead, but I’m making something a little more, well, familiar to the masses. That’s why this baguette
will save my life.
You see, baguettes can seem intimidating. At first, I was pretty terrified to make one myself. Reviewing recipe after recipe, I kept reading how you have to shape it in this fancy baguette shaper thingamajig, which I don’t have and don’t plan to have--ever. So I decided to improvise and shape my own baguette recipe using my best tool – my hands. And, it worked. Take that, baguette shaper thingamajig!
What’s great about making baguettes for your holiday party extravaganzas is they are so versatile as a side dish. Want to bring bruschetta
? Perfect. The baguette will be your hero. How about a spread
? No problem. The baguette is an excellent spread recipient. Spinach-artichoke dip
? Sure. The baguette can definitely handle it.
If you’ve got a few BYOD parties coming up and want to plan ahead (especially if you’re as chips-and-salsa-wielding guilty as I am), double or triple this recipe, slice the loaves, and freeze them until the night before the party. That way, once you’ve made your dip/spread/topping and are all dressed up and ready to go, the baguette will already be sliced, thawed and ready to join you to your event. And trust me – this time, you won’t be the only one eating your side dish.Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!