Tuesdays with Dorie BWJ: Phylloccine Ice Cream Sandwiches

June 17, 2014 at 12:01 am | Posted in BWJ, groups, ice creams & frozen, sweet things, tuesdays with dorie | 14 Comments
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phylloccine ice cream sandwiches

Gale Gand’s Pylloccine Ice Cream Sandwiches are the cutest things to come out of my kitchen in a long time– retro and adorbs! 

I had no idea what “phylloccine” meant, and went along pronouncing it incorrectly in my head all week, until about five minutes ago, when I finally read the recipe intro and found the explanation was right there all along.  “Phylloccine” equals “phyllo fettuccine,” which just equals phyllo dough rolled up and cut into long strips.  The strips get scrunched into sandwich-able rounds and buttered and sugared and baked.  While the recipe calls for a mix of summer berries with this, I just had strawberries and simply diced them and tossed them with simple syup.  It also calls for whipped cream, but I skipped it entirely…the ice cream was plenty, I think.  Gotta trim calories where I can.

These were really great and easy to make.  I loved the crispy, sugary phyllo.  Apart from baklava, I seem to forget how good phyllo is in sweet applications.  Unlike a regular ice cream sandwich, these are too delicate and crumbly to pick up and eat with your hands (not to mention all those loose fruit bits), so definitely grab forks.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here).  Don’t forget to check out the rest of the TWD Blogroll

Tuesdays with Dorie BWJ: Not-Your-Usual Lemon Meringue Pie

March 3, 2015 at 6:01 pm | Posted in BWJ, groups, pies & tarts, sweet things, tuesdays with dorie | 24 Comments
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not-your-usual lemon meringue pie

I’ve done a pretty traditional LMP here before, so I guess it’s time to try out Gale Gand’s Not-Your-Usual Lemon Meringue Pie.  Forget about making pie crust for this– lemon curd and meringue are sandwiched Napoleon-style between layers of crispy sugared phyllo dough.  BTW, based on the previous Gale Gand stuff we’ve made, I was not at all surprised to see phyllo pop up here.

This is a pretty dessert and it’s pretty straightforward, too.  It does need to be served fairly soon after it’s stacked up, but you can make the lemon curd and bake the phyllo crisps plenty ahead of time.  Wait till the last minute to get the brown sugar Swiss meringue done, though.

We liked this “pie” a lot.  The pretty layers do smoosh as soon is they’re hit with a fork, but that’s okay.  The lemon curd is a gentle one…not too puckery.  The recipe left me with extra curd, which is no problem in my books, but I would recommend reducing the meringue amount by at least a couple of whites, if not by half.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here).  Here’s a video of the BWJ episode (this dessert is in the second half).  Don’t forget to check out the rest of the TWD Blogroll

Tuesdays with Dorie BWJ: Inside-Out, Upside-Down Tirami Sù

January 6, 2015 at 12:01 am | Posted in BWJ, general pastry, groups, ice creams & frozen, other sweet, sweet things, tuesdays with dorie | 15 Comments
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inside-out, upside-down tirami sù

Gale Gand’s Inside-Out, Upside-Down Tirami Sù is pretty different from the tiramisu I usually make.  The flavors are all here, but this reinterprets the dessert into a mix of textures and temperatures.  Instead of ladyfinger biscuits soaked and layered into something so soft you can glide a spoon through, here you get shatteringly crisp phyllo disks sandwiching a luxurious mascarpone sabayon and an icy-cold espresso granita.

I baked off my scrunched up phyllo disks in 4-inch ring molds, which worked really well.  I left the ginger out of the sugar sprinkled on top of them, because I didn’t want that flavor here.  I did, however, want a nice splash of Kahlúa in my sabayon, so I added that.

This is kind of a posh plated dessert, but you can get the three easy steps (phyllo disks, granita and sabayon) done earlier in the day and just assemble it all right before serving.  You really can’t wait to eat it once you’ve put the granita on, because it starts to melt immediately!  By the way, I have plenty of granita left in the freezer…I’m thinking of turning it into an espresso-frappe-milkshake-type concoction.  Bonus.

inside-out, upside-down tirami sù

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

Tuesdays with Dorie BWJ: Scallop and Pesto Purses

May 6, 2014 at 12:01 am | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie | 18 Comments
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scallop and pesto purses

I’ve been trying to lay off the sweets a bit lately.  No more dessert every night, I’ll mostly keep that to weekends.  This is because I can tell my trainer would like it if I dropped a few pounds.  The things I do for this guy….I even got up early to run a 5K on Sunday!  He’s right of course, and he has made me strong, so at least that running was a piece of cake (unlike the cake I’m not eating).

I do miss baking stuff more than once a week, though, so it’s nice to have a little savory project to put together.  To tell the truth, these Scallop and Pesto Purses, courtesy of Gale Gand, were more of a quick assembly task than a real baking project.  Take a nice, fat sea scallop and a schmear of pesto, bundle it up in a phyllo dough wrapper and pop it in the oven.  These purses are intended to be elegant appetizers, but I will probably never have a dinner party sophisticated enough to serve them (pigs in a blanket, anyone?).  After I snapped this photo, I put a few of them together on each plate with a bit of salad, and we had them as dinner…with the rosé, obvi.  They were really tasty and the scallops cooked nicely inside (which I was worried about since I couldn’t really tell what was going on in there).  The juices from the scallop did make the bottom of the purses soft, but we were knife and forking it, so it wasn’t a big deal.

I pounded together a little bit of parsley pesto for these in my new mortar and pestle.  It was my first time making pesto this way– normally I use the food processor– and it was so good, I made more a few nights later for pasta.

scallop and pesto purses

For the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll

Tuesdays with Dorie BWJ: Summer Vegetable Tart

July 16, 2013 at 12:01 am | Posted in BWJ, groups, other savory, savory things, tuesdays with dorie, veggies | 14 Comments
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summer vegetable tart

Gale Gand’s Summer Vegetable Tart at first sounded so promising.  My CSA is throwing all kinds of vegetables my way, and it can be a challenge (a fun challenge) to get them taken care of before the next week’s batch takes over my fridge.  I was kind of surprised, then, to see that the “summer vegetables” in the recipe are just garlic, onions, red peppers and mushrooms.  Those are more like “whenever vegetables,” so I took some creative license and added zucchini and summer squash to the mix.

The tart is simple enough– the shell is just layers of butter-brushed phyllo baked till golden.  The veggies are sautéed separately and then loaded into the baked shell along with some cheese.  That’s it, all done and ready to serve.  It’s okay.  It certainly isn’t bad, just a little dull, even though I tried to pep mine up with some hot pepper flakes and fresh parsley.  The phyllo shell gets soggy in a hurry, and because the filling is never baked, it stays loose and messy.  I prefer the Cheese and Tomato Galette we did last month, and I think a riff on that will be my next attempt at a summer veggie tart.

We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan.  Don’t forget to check out the rest of the TWD Blogroll!

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