Tonight's Poet Corner: Fruit Sandwich Challenge
by Belinda Roddie
Tonight, after a rowdy, wine-fueled seder, a challenge was brought to me and some friends. After discussing Hawaiian pizza and the justification of putting fruit on savory foods, we were asked to take three different types of fruits and make palatable sandwiches out of them. Later on, my wife requested that I create a fourth recipe using a fourth fruit, so I did that solo. These are the recipes we came up with. You're welcome.
***
Watermelon
Get some fried chicken or deep-fried turkey and cook up some thick waffles in a square-shaped waffle iron - must be thick enough to fit the role of bread. Wait for the residual heat to subside from both the chicken/turkey and waffles before placing the thinly sliced watermelon (not too thin, though) onto the sandwiches. Add maple syrup and a drizzle of chipotle aioli to finish. Black pepper and salt optional.
***
Tangerines
Whip up some Chinese chicken salad, but approach it as if you would also approach a regular chicken salad. Incorporate elements of both, including chunks of celery and red onion, but be more conservative with the mayonnaise. Instead, emphasize more of the greenery - i.e. cabbage, carrots, and scallions - and make sure you can get the bite of the water chestnuts. Then add the tangerines, but do not make the chunks any bigger than the celery or red onion chunks. Mix well before spooning into a cut open section of a full sweet French roll, a la dumpling.
***
Grapes
For your bread, go for a Dutch crunch roll. Add a thin layer of black pepper aioli on both sides of the roll. Char the grapes and roast some brussels sprouts, and along with those, add a slab of cooked delicata squash. Finish with a delicious layer of warm, melted Brie (one of us said it needed to be aged for three months. I think he was being facetious).
***
Blackberries
I admit, I had to research a bit for this challenge, but I'd personally eat this sandwich.
Use white bread or a good old fashioned hamburger bun and start with a coleslaw mixed with a light garlic aioli and muddled blackberries. Pork can be used in multiple forms, though tenderloin, shoulder, or ham are best. Then, using a saucepan, cook blackberries with brown sugar, garlic, honey, citrus, and jalapeño (orange liqueur or wine can also be used in the sautéing) to create a jam, which will then be used to glaze the pork. Once the pork has sat in the glaze long enough, shred adequately to create a pulled pork effect. Finish with a light goat cheese or Caerphilly. Bread/bun may or may not be toasted.
***
No, we are not starting a fruit-based sandwich restaurant. Yes, you may try these recipes.
Happy Passover, everyone. Eat some unleavened bread while you're at it.
This week's prompt was borne out of a conversation following a seder with friends and loved ones. Arden Roddie and Allie Kilzer provided the specific fruit prompts. Kaelin O'Hare and Alexander Garrett assisted with the creation of three of the four sandwiches listed.
Tonight, after a rowdy, wine-fueled seder, a challenge was brought to me and some friends. After discussing Hawaiian pizza and the justification of putting fruit on savory foods, we were asked to take three different types of fruits and make palatable sandwiches out of them. Later on, my wife requested that I create a fourth recipe using a fourth fruit, so I did that solo. These are the recipes we came up with. You're welcome.
***
Watermelon
Get some fried chicken or deep-fried turkey and cook up some thick waffles in a square-shaped waffle iron - must be thick enough to fit the role of bread. Wait for the residual heat to subside from both the chicken/turkey and waffles before placing the thinly sliced watermelon (not too thin, though) onto the sandwiches. Add maple syrup and a drizzle of chipotle aioli to finish. Black pepper and salt optional.
***
Tangerines
Whip up some Chinese chicken salad, but approach it as if you would also approach a regular chicken salad. Incorporate elements of both, including chunks of celery and red onion, but be more conservative with the mayonnaise. Instead, emphasize more of the greenery - i.e. cabbage, carrots, and scallions - and make sure you can get the bite of the water chestnuts. Then add the tangerines, but do not make the chunks any bigger than the celery or red onion chunks. Mix well before spooning into a cut open section of a full sweet French roll, a la dumpling.
***
Grapes
For your bread, go for a Dutch crunch roll. Add a thin layer of black pepper aioli on both sides of the roll. Char the grapes and roast some brussels sprouts, and along with those, add a slab of cooked delicata squash. Finish with a delicious layer of warm, melted Brie (one of us said it needed to be aged for three months. I think he was being facetious).
***
Blackberries
I admit, I had to research a bit for this challenge, but I'd personally eat this sandwich.
Use white bread or a good old fashioned hamburger bun and start with a coleslaw mixed with a light garlic aioli and muddled blackberries. Pork can be used in multiple forms, though tenderloin, shoulder, or ham are best. Then, using a saucepan, cook blackberries with brown sugar, garlic, honey, citrus, and jalapeño (orange liqueur or wine can also be used in the sautéing) to create a jam, which will then be used to glaze the pork. Once the pork has sat in the glaze long enough, shred adequately to create a pulled pork effect. Finish with a light goat cheese or Caerphilly. Bread/bun may or may not be toasted.
***
No, we are not starting a fruit-based sandwich restaurant. Yes, you may try these recipes.
Happy Passover, everyone. Eat some unleavened bread while you're at it.
This week's prompt was borne out of a conversation following a seder with friends and loved ones. Arden Roddie and Allie Kilzer provided the specific fruit prompts. Kaelin O'Hare and Alexander Garrett assisted with the creation of three of the four sandwiches listed.
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