Rosettes and Patty Shells are words that, when spoken a few years ago, I would have had to store in my memory and return home to "google". I did not grow up with such fancy and delicate desserts in my home. Don't think ill of me for pointing out the obvious, but it's true. I grew up on fudge, cakes and dense cookies. Nothing to balk at, yet, not the same as say a bratzeli, a rosette or a patty shell.
The cyber world is full of explanation as to what and how these cookies are made, served and traditionally celebrated. I turned to Wikipedia and to discover the story behind this simple cookie.
It took me roughly 5 minutes to read Liz's post and have my Rosette and Timbale set ordered and on its way to my doorstep. Timbale is another name for Patty Shell. I was so excited to have something so unique in my own kitchen. I know that these are a tradition in some cultures for Christmas but I saw them as a fun way to celebrate birthdays, Valentines and Mother's day. All three holidays, of which, I have on my horizon, as all three of my kids were born in January and February, and May is right around the corner.
I soon discovered that my eldest daughter, Rye, was a sneaker of rosettes. I call her this because she is a very healthy eater and to have something before her that is so tempting as a fried cookie was beyond her self control. Each time I turned around I noticed that my pile of freshly made rosettes was diminishing, one cookie at a time.
I am happy to report that they are very similar, and to my delight, they disappeared just as quickly as the original batch had on those first few days of making them. Yes, you read that right, days. I made these three days in a row when I received my set in the mail--how could I not? The rosettes were fun to create, the family enjoyed them and I loved using all of my cast iron molds.
I don't collect many things, but the cast iron molds are abundant in size and shape. I hope to add a snowflake to my box of goodies in time for Christmas 2013.
Sunday Supper is a wonderful group of bloggers that has been organized by Isabel of Family Foodie. You can read her story here and learn about how it was started and why by visiting this link HERE. You can also follow along every Sunday on twitter with the handle, #SundaySupper.
I was thrilled to be invited to participate towards the end of last year and decided to start in January. This is my first post. My first experience of a Sunday Supper with a talented group of friends. At the end of this bit of writing you will find the links to all of the participants and the recipes that they are sharing.
This week is special because we are celebrating Sunday Supper's birthday. One year ago the idea of a seed grew into a sprouting and vivid garden filled with the choicest of recipes and friends. We have been asked to choose a past recipe from the 52 weeks of Sunday Supper for 2012 and share our version. As mentioned above, this decision was an easy one for me because Liz's recipe for rosette's was a great inspiration in my journey of cooking simple and yet gourmet recipes.
I decided to make the timbale/patty shells and share my gluten free version of the recipe used for the batter. The cookie is delicate and holds its shape well. There is a fine line between frying them though-- too little and they become chewy and too long and they become dark and brittle.
My suggestion is to have a thermometer to monitor the temperature of the oil. It should hold steady around 350 degrees. This may require that you turn the heat up or down on your stove top to maintain the desired frying temperature.
In my attempt at creating something new and beautiful, I followed the picture on the box of my molds--the cups are filled with fruit. I added a bit of custard to the bottom of my patty shells but this is something that should not sit or they become soggy. The fruit filled cups with custard would need to be made just before serving and then served with a plate…they are messy after the first bite.
I would suggest a fruit bar with the shells on a plate, the fruits diced and ready to serve. Have the option of a filling (pudding or yogurt) available and let your family and guest create their own works of beauty.
The patty shells are just as delicious on their own with a bit of confectioner's sugar sifted over the top as the rosette cookies are. The shells just give you more options and designs to choose from.
You can find my recipe for the gluten free batter at the very end of this post, but I really want you to see the talent and the recipes that have inspired the other submitters in our group over the past 52 weeks.