I would not consider myself a risk taker. Actually, I would go as far as saying that I am incapable of it.
I am one of those people whose brain automatically calculates the odds of any situation whether I want it to or not. Generally, I have a long list of pros and cons in less than the time it would take to tell my self to stop making a stupid list for any given situation. Try as hard as I might, the analyzing will never cease.
So, whenever I decide to experiment in the kitchen the first thing I do is analyze my fridge/pantry, calculate a grocery bill (if needed), research my techniques & flavors (I am addicted to The Flavor Bible
), and then finally create something that meets all parameters in a neat, delicious fashion.
The step-by-step thought process may not work in the kitchen for everyone, but it works (and is practically required) for me.
So, when I went to make these Sesame Salad Crunch sticks. I stuck to the plan.
That is, until midway through….when I got an idea.
An idea that would not get out of my head. I decided to make “version 2″ of these crunch sticks. A version of delicious Vietnamese cinnamon and sugary goodness.
I don’t know what came over me. And I couldn’t stop it!
I used the remaining dough I had, made mini crunch sticks, and dipped them in a “whipped up” version of buttery, sugary, cinnamon glaze. Then, of course, sprinkled on more cinnamon and sugar!
In the end, I loved both of these crunch sticks!
The Sesame Salad Crunch sticks were a perfect combo with my favorite salads. I tried to think of which one would go best, so here are my top 3 picks:
I think they would pair with any salad well though!
And, of course, who can resist a sweet crunchy dessert? So, I was delighted to make both crunch sticks!
- Breadstick dough (homemade here) or you can use refrigerated dough, divided
- 2 tablespoons olive oil
- 1 1/2 teaspoons sesame seeds
- 1/2 teaspoon fennel powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon coarse salt
- Divide dough into 12 long strips. Use 8 for sesame sticks and leave 4 remaining for cinnamon sticks.
- Sesame Stix: Preheat oven to 400 degrees Fahrenheit. In a mixing bowl, combine remaining ingredients and mix well. Take dough and twist until 12-16 inches long. Using a pastry brush, generously apply sesame seed mixture to stick and lay flat on a large baking sheet. (It will diminish in size a little, that’s OK). Repeat for remaining sesame stick dough and bake for approx. 20 minutes or until golden brown. Remove from oven and let cool.
- breadstick dough (see above)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 2 teaspoons vietnamese cinnamon
- Preheat oven to 400 degree Fahrenheit. Divide remaining dough into 8 mini sticks. In a mixing bowl, combine cinnamon and sugars until well mixed. Set up an assembly line of melted butter and sugar mix. Take each stick of dough, twist unti; 6 to 8 inches long. Dip each stick in butter and then sugar mix and place on baking sheet. Repeat with all sticks. Bake for 18 minutes, until golden brown and crisp.
- Remove from oven and let cool. Serve with a honey dipping sauce.
Source: modified from the March 2011 issue of Food Network Magazine’s Crispy Breadsticks.