“THROUGH THE DANCING POPPIES STOLE A BREEZE MOST SOFTLY LULLING TO MY SOUL” John Keats
The unseasonably warm temperature here in D.C. yesterday was the talk of the entire afternoon! Every where I went on my errand runs, store clerks, customers, UPS men in their cute little shorts and their really nice legs…..everyone……was beaming about the absolutely beautiful, warm, sunny day. Everyone, that is, but me! You see, the hectic holiday has had me a little out of touch with the news and weather. With everyone hogging the tv for football, and with me totally saturated with holiday sweets…..I decided to set out to pick up some ingredients for some savory baking. Little did I know that I wouldn’t be needing my long sleeved sweater and fleece jacket! I could only strip down so much and my errands kept me out most of the day. So by the time I got home, the last thing I wanted to do was bake and the only thing I wanted to do was take a shower! But the beautiful day soon turned into an even more beautiful evening. And with a couple of hours of solitude, I baked these delicious, savory wafers and enjoyed them with a cup of tea on my deck at dusk. The colors of these wafers were so striking, that I decided to photograph them before baking. But it was after they came out of the oven, and when the sun began to set, that the magic began…..
…..This was an extremely easy recipe to make because it all really happened in the food processor. And I thought it was going to get messy, but the poppy seeds behaved really well and stayed where they were supposed to! Go ahead! Take one more look before these go into the oven……
Here’s what you will need:
- 1/2 cup of dry roasted pistachios
- 1/4 cup ( or a half a stick) of unsalted butter at room temperature
- 1 1/2 teaspoons of granulated sugar
- 1/2 teaspoon of salt
- 1 large egg
- 1 egg yolk (reserve the egg white, you will need it later in this recipe!)
- 3/4 cup of all purpose flour
- 1/2 cup of black poppy seeds
In the bowl of your food processor fitted with the blade attachment, place the pistachios, butter, sugar and salt and process for about 2 minutes or until the pistachios are the size of meal. You will need to scrape the bowl several times! Add the one egg and the egg yolk and process till smooth, for roughly another 2 minutes. Add the flour, and now pulse, just until the mixture forms a single mass.
Tip the dough out onto an unfloured, work surface and press and roll it into a log about 7 inches long. Brush the remaining egg white over the entire outer surface of the log. Pour the poppy seeds onto another clean area of work surface. Roll the log in the poppy seeds, pressing gently, making sure to coat the entire surface of the log. Wrap the log in plastic wrap and chill for 2 hours or overnight. I actually popped mine in the freezer while I prepped for the photo shoot which took about a half an hour.
When ready to bake these beauties, preheat your oven to 375°F. Remove the log from the freezer or fridge and place on a cutting board. With a small, sharp knife cut them into 1/8 inch thick slices. Place them slightly apart on a baking sheet lined with parchment. These do not spread at all. Bake until very light brown, about 5-7 minutes. Keep your eye on them. If over baked, the pistachios will lose their nutty flavor. Remove the pan from the oven and cool the wafers on a wire rack. These wafers can be stored for up to 3 days at room temperature in an airtight container.
Yields: 3 dozen wafers
Level of Difficulty: Easy
SEE HOW PRETTY THEY TURNED OUT!!!
On this gorgeous evening, I decided to treat myself to tea on the deck. It was still so warm and lovely out. And I could finally appreciate the beauty of the breeze, and the peace and quiet at the end of a hectic day. This tea and saucer set, was given to me about 35 or more years ago by my best high school friend Joanne’s mom. The name of the china pattern is called “Anne”! It started an obsession I have with collecting tea cups and saucers and teapots and I cherish it to this day. It had me thinking of Joanne and her mom and how sweet life was in general back then.
Please keep in mind that these poppyseed and pistachio wafers are SAVORY and not at all sweet, even though they may look more like a cookie! But if you like poppyseed crackers or pistachio crackers, you will LOVE these! I find they are best served with some soft cheese or jam or a nice slice of brie. I topped mine with a little mascarpone and apricot preserves. And I think they would make a great addition to a cheese and fruit board.
I hope you enjoy this unique, savory little treat as much as I did!
This recipe was adapted from Savory Baking.