BRIOCHE-GELATO SANDWICHES
Yield Makes 12 (3-inch) sandwiches
Number Of Ingredients 12
Steps:
- Stir together yeast, sugar, and warm water in a warmed small bowl until sugar is dissolved, then let stand until foamy, about 10 minutes.
- Meanwhile, whisk together whole egg, yolks, and honey in a bowl.
- Mix together 2 1/2 cups flour and sea salt in warmed bowl of electric mixer fitted with paddle attachment. Add dissolved yeast, beating until combined well, then add butter 1 piece at a time, beating well after each addition.
- Beat in eggs with honey, then continue to beat dough until it forms a ball, adding more flour 1 teaspoon at a time if dough is too sticky. Change mixer attachment to dough hook and knead dough until smooth and elastic but still soft, 8 to 10 minutes. Form dough into a ball.
- Sprinkle a warmed large bowl with some flour and add dough. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in bulk, 1 1/2 to 2 hours.
- Punch down dough and knead several times to release air. Divide dough into 12 pieces, then form each into a 1 1/2-inch ball and flatten slightly. Arrange about 2 inches apart in a buttered large shallow (1-inch-deep) baking pan. Cover with a kitchen towel and let rise in a warm place until about 2 1/2 inches in diameter, about 1 1/2 hours.
- Preheat oven to 450°F.
- Brush rolls lightly with egg white and bake in middle of oven until golden brown, about 15 minutes. Cool in pan on a rack 5 minutes.
- Split rolls horizontally and fill with gelato.
MARBLED BRIOCHE ICE CREAM SANDWICHES
These dainty ice cream sandwiches were inspired by the Sicilian tradition of stuffing brioche rolls with gelato and sweet whipped cream. For this version, we layered the ice creams, creating a marbled effect, and sliced them into more traditional ice cream sandwich shapes.
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 12 to 15 ice cream sandwiches
Number Of Ingredients 6
Steps:
- Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges.
- Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto.
- Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets.
- Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours.
- Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners' sugar.
BRIOCHE EN SURPRISE (ONION SANDWICHES)
Provided by James Beard
Categories Sandwich Onion Appetizer Vegetarian Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 sandwiches
Number Of Ingredients 5
Steps:
- Spread the rounds on one side with mayonnaise and place the rounds mayonnaise-side up on the work surface. On half of the slices place an onion round, just the size of the brioche, and salt it well. Top with the remaining brioche rounds, mayonnaise side down. Roll the edges of each sandwich first in mayonnaise, and then in the chopped parsley.
BRIOCHE EN SURPRISE
Steps:
- Spread the rounds with mayonnaise. On half the slices place a very thin slice of raw onion, just the size of the round, and salt it well. Place another slice of brioche on top; roll the edges first in mayonnaise and then in finely chopped parsley.
BRIOCHE
Categories Bread Food Processor Mixer Brunch Side Bake Bastille Day Party Advance Prep Required Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 small loaves
Number Of Ingredients 8
Steps:
- To knead by hand: Mix together all the dough ingredients in a large bowl to form a dough. Knead for about 10 minutes, until smooth and shiny.
- Or, to use a stand mixer: Fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined and mix for about 10 minutes, until smooth and shiny.
- Shape the dough into a round, place in a bowl, and cover tightly. Leave in the fridge overnight.
- The next day, divide the dough into 2 pieces and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth, and cover with a plastic bag. Leave them somewhere nice and warm to proof until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
- Preheat the oven to 400°F. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking sheet and brush all over with the glaze. Bake for about 10 minutes, then lower the oven setting to 350°F and bake for a further 30 minutes, or until golden brown. Let cool on a wire rack.
ONION SURPRISE CASSEROLE
Steps:
- Preheat the oven to 350°F.
- Melt 1/4 cup (4 tablespoons) of the butter in a large skillet set over medium-high heat. Add the onions and sauté until tender and translucent, about 8 minutes. Put half of the onions into a 9 x 13-inch casserole dish. Sprinkle with 1 cup of the cheese and 1/2 cup of the cracker crumbs. Repeat the layers of onion and cheese.
- In a medium bowl, lightly beat the eggs, then add the cream, salt, and pepper. Pour the mixture evenly over the casserole.
- Melt the remaining 2 tablespoons of butter in a small skillet and stir in the remaining 1/2 cup cracker crumbs. Toast the crumbs until they are lightly brown, about 10 minutes, then sprinkle over the casserole.
- Bake for 25 minutes, or until the onions have softened and the cracker crust is golden brown.
- note
- Vegetarian friendly!
SURPRISE SANDWICH
I was given this recipe by an older woman from OK, 30 years ago. It is always a hit with adults who spend time trying to figure out the ingredients as the chili sauce makes it look like it has some kind of ground meat in it, and they can see the eggs and vegetables. This is not particularly a kid-favorite - because of the vegies. Prep-time does not include boiling the eggs.
Provided by Trisha W
Categories Lunch/Snacks
Time 20m
Yield 8 sandwiches
Number Of Ingredients 7
Steps:
- Mix the first 4 ingredients well; then fold in the eggs and nuts - so that the eggs don't get smashed.
- Salt and pepper mixture.
- Butter one slice of bread, put mixture on the another, then put the two slices together to form a sandwich.
- Cut off crusts.
- Can cut into 3 finger sandwiches if serving at a pot-luck.
Nutrition Facts : Calories 332.8, Fat 20.1, SaturatedFat 7.8, Cholesterol 110.7, Sodium 533.5, Carbohydrate 29.4, Fiber 2.6, Sugar 3.7, Protein 9.4
ONION SANDWICH
James Beard took this recipe from his colleagues Irma and Bill Rhode over 60 years ago, but there's something delicate, fresh and unfussy about the sandwich even now. There isn't much to it, so each component really matters: Slice the onions thinly and evenly, season well, and be gentle so you don't squish the bread as you press each sandwich shut. Rolling the edge of the sandwich in chopped parsley (or a mix of parsley and other fresh herbs), gives it a retro styling touch, but it's crucial for flavor, too.
Provided by Tejal Rao
Categories brunch, lunch, snack, finger foods, sandwiches, appetizer, main course
Time 20m
Yield 12 mini sandwiches
Number Of Ingredients 5
Steps:
- Using a 1 1/2-inch cutter, cut 24 rounds from the bread and arrange in 12 pairs. Spread each round with mayonnaise.
- Slice the onions through the equator, evenly and thinly, and put a slice that fits the bread on half the bread rounds. Salt lightly, then cover with a second round of bread.
- When sandwiches are assembled, spread remaining mayonnaise on a piece of parchment paper, and have the chopped herbs ready in a bowl.
- Hold a sandwich, and roll the edge in mayonnaise, then in the chopped herbs, covering the edge. Cover and chill for about 1 hour and up to 6 hours before serving.
ONION SANDWICHES
Steps:
- Butter half the bread slices on one side and spread mayonnaise thinly on one side of remaining slices.
- Place one layer of onion slices on the slices of bread with mayonnaise; top onions with additional mayonnaise; season with salt and pepper. Top with buttered bread.
- Cut off crusts and cut each sandwich in half lengthwise. Cover tightly and chill well.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams
SURPRISE SANDWICH SPREAD
"When our kids were young, this was their favorite sandwich," related Mesa, Arizona field editor Audrey Thibodeau.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the first eight ingredients. If desired, add celery, onion or olives and/or relish. Spread 1/2 cup on four slices of bread; top with remaining bread.
Nutrition Facts :
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