Risks.
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!
Ingredients:
- 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
Preparation:
- 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.
Ingredients:
- breadstick dough (see above)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 2 teaspoons vietnamese cinnamon
Preparation:
- 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.
Love a good versatile recipe like this one. It definitely solves a problem we sometimes have with having leftover savory breadsticks. So if I do half salty and half with cinn-sugar I’m sure none will go to waste.
[…] This post was mentioned on Twitter by Megan Watson, Megan Watson. Megan Watson said: {New blog post!} The best of both worlds – Salty & Sweet versions of yummy crunch sticks! http://bit.ly/g1XcLm #foodie […]
Man those look so good. I’ve never had those babies before and I’d love to try them now that I’ve seen yours . You’re very talented and the pictures are out of this world.
Have a great weekend.
Wow. That first picture is just gorgeous. These look great!
What a fun side dish, and I bet absolutely delicious! I bet these would be just as good with soup as they are with a salad, too. Thanks for sharing, Megan!
I could not be trusted around these sticks – both sweet and savory. They look perfectly delicious and crunchy.
Go you being so brave!! They look amazing and so does the salad! Makes me long for Farms Market days ahead!
Haha I’m totally insanely neurotically organized in the kitchen as well. And the thought of mixing it up without a plan would probably induce a panic attack. 😛 But these sticks came out great! I love that you get both a salad topper and a dessert in one recipe. Perfection!