Agreed, it’s an unusual combo: Mint Chocolate Ice Cream and Seaweed Sablés. Both recipes are by David Lebovitz.
Sometimes Dorie takes us waaaay out on a limb. For example, remember the Sardine Rillettes or the Spiced Squash, Fennel and Pear Soup? Even the Caramel-topped Semolina Cake and Gerard’s Mustard Tart were a stretch for an Iowa girl like me. Luckily, more often than not, the limb doesn’t snap and we end up with a tasty morsel.
This week Dorie decided to take us for a swim. Since water is not my friend, I never even learned to dog-paddle, I’m a bit reluctant to dive right into this recipe choice.
But dive I must……
A first for me, purchasing packages of toasted Nori.
The Japanese call it “nori”. Here in the United States, it’s just plain old seaweed. For this recipe Dorie is suggesting we put 3 tablespoons of seaweed into a sweet, buttery shortbread slice-and-bake cookie. Why would anyone do that?
Because David said so.
According to Dorie, who is a Parisienne part-timer, it’s playful, chic and attention-getting to turn sweet into salty. Choosing unusual add-ins for this very traditional French shortbread cookie is all the rage. Adding olives, cheese, even bacon, I understand. But it was American cookbook author and pastry chef David Lebovitz who suggested seaweed.
The shortbread mixture after the nori has been chopped finely and added. Admittedly, it does look pretty.
The shortbread cookie dough, rolled into one very long log.
The dough, as for all sablés, is simple to make. Butter, salt, confectionary sugar, egg yolk, olive oil and flour. Next, add the 3 tablespoons of finely chopped toasted nori. (I found this at my local Whole Foods.) Roll the dough into logs. Chill or freeze. When you’re ready to bake them off, sprinkle a pinch of sea salt on each one and bake for 12 to 14 minutes.
A tip from COOK’s Illustrated magazine: Prior to freezing slice-and-bake cookies, put the logs into toilet paper or paper towel rolls to get perfectly rounded cookies.
The paper roll trick worked quite well.
Although these sablés are cocktail fare, I first served them with luscious and delicious Mint Chocolate Ice Cream which my granddaughters and I made. What was my rationalization for coupling rich/creamy mint chocolate with salty/savory seaweed? Simple. These are both Lebovitz’s recipes and can hang out together!!!
This little cocktail cookie complements the Lillet. A nice duo.
Next I served these with Lillet, a French aperitif which is a blend of Bordeaux wines and citrus liqueur. The salty cookie blended well with the lovely Lillet.
Although I’m glad I met and baked with toasted chopped nori for the first time ever, these aren’t nibbles I’ll make again. This is a little too playful , chic and attention-getting for me. The mint chocolate ice cream, however, is spectacular.
Did my colleagues sink or swim with this recipe? To find the answer, paddle over to http://www.frenchfridayswithdorie.com/
I love the way you write, Mary! And you were braver than I. I missed two weeks and went back to the beet salad instead 🙂
Yes Mary I used to think I had an adventurous palate until I meet Dorie. I think I will keep my left over nori for sushi not cookies.
I want a taste of the ice cream! David´s ice cream recipes are amazing. The sablés were weird for most. I made mine with sesame seeds and were incredible. Have a great weekend!
The dough from this is one I will go back to again and again – so good. I liked these but understand I and my guests are in the minority very much!
I save the heavy duty paper towel rolls from work – they are shorter than regular paper towel rolls, but longer than toilet paper ones. Even though I roll them up sometimes I still get a little flat edge when the dough softens, but it is a great tip that I have been using for awhile. Your cookies look great and I think pairing them with ice cream would be delicious. I loved the sweet salty combination, but I am not sure how often I would make these because I prefer the cocoa sables. Have a good weekend, Mary!
Love the toilet paper roll idea! My shaped cookies are always misshapen. I will have to try that!
Sink or swim indeed 🙂
A dish of that ice cream would be delightful on this very hot day…
I LOVE David’s ice cream book. Just last week we made his maple walnut ice cream. SO good! But sadly, I wasn’t a huge fan of the sables either.
Yes, I think I’ll go with the chocolate ice cream too! 🙂 It looks wonderful!
Your Sables look lovely!! I found these surprisingly good! But that ice cream looks fabulous! I have David’s Ice Cream book, too, and love it! Great tip using the paper towel rolls…will have to give it a try next time I make a slice and bake. Have a great weekend, Mary!
I definitely need to get David’s ice cream book. For sure. Love the pic with the Lillet and the pretty plate of cookies Mary!
I am a big fan of Lillet!!! And in my post on these lovelies I mentioned how i would have rather had them with a vermouth cocktail in Paris but now you remind me that Lillet would be better.
Mary, I LOVE the picture of your seaweed sablés on that British looking serving platter with the glass of lillet- wonderful! And it is so nice that read that you prepared the mint chocolate ice cream with your granddaughters! And pairing them, certainly sounds interesting.
Is the “grater/greater” card another one of your designs for the holiday greeting cards? HA!
Have a wonderful werkend!
I was a little worried that you had made seaweed ice cream when I saw the first picture! I’ve never heard the toilet roll tip before… genius!
I love the combination of the drink with the sablés, yum!!!
What a great idea with the toilet paper tube!
Hi Mary, sorry to hear these weren’t a hit. Dorie certainly does stretch us to the limits – the only one I have drawn the line at so far is salmon in a jar – ewww. Your cookies look so elegant next to the French aperitif. BTW, further to your comment, I have just added a subscribe feature to my blog, directly under the Foodbuzz advertising.
Hi Mary! My grandson Oliver, 22 mos, loves Nori! I’m sure he will love this! Loving your blog!