savor — guide to food & dining on the azalea coast
Homemade
BY VICTORIA CARLBORG
PHOTOGRAPHY BY JOSHUA CURRY
Holidays
for the
White chocolate melts slowly in a double boiler,
the delightful aroma permeating the kitchen. Flour is
sifted. Candy canes are pulverized. Graham crackers
gently crushed. All by hand. All with love.
“It smells like Christmas,” Ali Eldridge says.
For Eldridge, a senior in Sara Butcher’s Foods I class
at John T. Hoggard High School, mixing and layering
ingredients for peppermint bark is a highlight of her
cooking experience so far this school year.
“I feel like Paula Deen,” she says. “This is so easy to
do and so old-timey.”
Freshman May-May Andrews collaborates with
juniors Diamond Huff and Karina Nuñez, ensuring no
water seeps into their bubbling white chocolate. About
the time when the white chocolate causes students to
salivate, it’s time to pour it into their baking pan with
the crushed peppermint candies and place it in the
refrigerator to cool.
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Peppermint bark — a no-bake, easy holiday treat perfect for gift-giving and prepared by high school students in a sealed canning jar.
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