Monday, June 30, 2014

Phylloccine Ice Cream Sandwiches: TWD Baking with Julia

Tuesdays with Dorie: Baking with Julia - 59th installment. The recipe is Phylloccine Ice Cream Sandwiches
For some reason, the phrase "from the sublime to the ridiculous" occurred to me as I went from Savory Wheat Crackers (totally minimalist) to Phyllocine Ice Cream Sandwiches (really wacky).    Phyllo + Fettuccine = Phyllocine :-)  Not an ice cream sandwich you can eat with your hands, but delicious anyway.
This turned out to be a pretty streamlined recipe, despite its appearance.  I was thrilled to not be handling entire sheets of phyllo - you unroll the package, remove the wrapping paper, re-roll and then cut crosswise into strips, to make fettuccine-like strands.  Not too difficult! Here are the "nests" on the baking sheets - you put a pile of fluffed-out phyllo strips on the baking sheet, and then splash with butter and sprinkle with sugar.  

After they bake, you put on some simple raspberry sauce and rasperries, then ice cream, and top with another "nest", throw on the whipped cream, and then spear it with a fruit skewer.   Here's the assembly line:

I would definitely try this one again because the flavors were delicious, and it looked fancy without being a ton of work.   My nests were a little bit dense - I think next time I will fluff and separate the strips a little more.
Whew - caught up with June...on to July....

Savory Wheat Crackers: TWD Baking with Julia

Tuesdays with Dorie: Baking with Julia - 58th installment. The recipe is Savory Wheat Crackers.

These were very easy, and the result was good.  I think I would like to try them again, because I like the idea of being able to whip up some crackers with simple ingredients, but they weren't as crisp as I wanted them to be. I tried to avoid overbaking them, but I think I underbaked as a result - it was difficult to know how long to keep them in the oven. 

The dough has a minimum of ingredients and was easy to roll out.  I didn't have the nigella seeds, so I used sesame, anise and poppy seed.  It seems like you could top them with anything (parmesan cheese?)

We ate these with cheese and hummus.  I did have to re-bake the ones I saved for the next day, as they became very soft.  Once they spent a few minutes in the oven, they were back to being crisp.
(This entry is in the 'better late than never department' - I actually baked these earlier this month, but life has been so hectic, I didn't get a chance to post until now.)