Saturday, September 27, 2008

Lavash with Mango Ginger Cream Cheese Dip.....


I am a new DB and this is my first challenge, WOW, this was fun! And what a nice change to make something savory. I already had the book and probably would never have tried the lavash recipe, just because I bought the book to make bread. The lavash was very easy to make and came together quickly.

I love recipes that indicate weight and measurement; I feel weighing is much more accurate in baking. In the past my "chi" for the day would determine if the flour in the cup was spooned in with care or dipped with gusto, so I was probably off by a few ounces more or less in my recipes.
It took about 12 minutes to kneed and have the dough at 81 degrees; then off to the garage, because that is the warmest place in the house, to rise. After the 1 1/2 hours the dough had doubled and I was ready to roll out. I use a LARGE silpat mat to roll out dough 'cause I have tile and hate cleaning grout. I sprayed the mat with oil and shaped the dough into a rectangle; I started rolling and when the dough measured 12 x 15 it was still very thick! The recipe did say paper thin, so I cut the dough in half and rolled each half very, very thin. I sprayed the dough with water and using many of the suggestions on the forum, rolled my seeds and spices into the dough. On first half I used cumin seed, Gram Marsala and sea salt. I cut this half with a pizza cutter into strips.

The second half I used poppy seeds, smoked paprika and sea salt. I really rolled this half thin and then put it into the refrigerator while the first one baked. I baked this half whole and broke it into serving pieces when it had cooled. I think the next time I make this recipe, and I defiantly will, I will try olive oil, instead of water, and see if the seeds and seasonings stick better. Also, may put the seeds into the dough when kneading.



This recipe is adaptable for any taste, just use your imagination. I can't wait for the holidays to serve this with different dips and spreads.



Speaking of dips!!! Here is a recipe I came up with when I decided to use the cumin and Gram Marsala on the lavash. I kept thing of chutney and cream cheese, something with an Eastern flavor; my DH said it was very good and I hope you do to!!! I really wanted to use Major Grey's Chutney but this was all TJ's carried; use what flavor chutney you like.


Chutney Cream Cheese Dip or Spread

8 oz Cream Cheese room temperature
1 - 2 Tablespoons milk, or more
9 oz bottle of Mango Ginger chutney, I used Trader Joe's
3 Tablespoons caramelized onions*
Salt and Pepper to taste
Using a hand mixer, mix cream cheese until smooth. Add milk to desired consistency, or leave out all together and use it like a spread. Add the bottle of chutney and mix until well blended. Add the caramelized onions, keeping a few out for garnish, and blend by hand until mixed in. Add salt and pepper to taste. Refrigerate for 1 - 2 hours. Let sit out for 30 minutes before serving. Garnish with onion.
If you would like a more tangy taste you could use Greek yogurt.
* You will need about 1/4 cup (or less) of thinly sliced onions. In a small frying pan put about 1 tablespoon of butter and let melt on med/low heat. Add onions and slowly saute until very dark brown and caramelized. Don't rush. Let cool and use.

3 comments:

Tartelette said...

Great flavor paring! Both the crackers and dips work wonderful together! Welcome to the DB!!

Jenny said...

Welcome to the Daring Bakers! I think the dip sounds like a perfect balance of sweet and creamy, yum.

Annarasa said...

Looks great!

Apu