Reuben Cones

So a couple months ago, a publisher reached out to me with an idea for a cookbook concept, and asked me to flesh out some ideas and put together a proposal. While they ultimately decided not to move forward with the project (sort of a relief, I ultimately wasn’t super into the concept), I still have a few cool recipes that came from it. The working title was Cone You Dig It?!, and the book was going to be 75 recipes of food in cones. This one here is presented as it was written for the proposal.

The Reuben is a super classic sandwich that a lot of people forget about. Pastrami, sauerkraut, melted cheese, it’s all there. The only drawback is sometimes, with all that’s going on inside there, it can really fall apart. So, we’re putting the same things into a crunchy cone that’ll hold up to the end. And while these cones might look like normal cones, they’re savory cones made with rye flour because, what else would you put a Reuben cone into?

 Pastrami on Rye Cones (Makes 4 Cones)

Ingredients

Rye Waffle Cones (waffle cone iron needed)

  • 2/3 c rye flour
  • 1 tablespoon honey
  • 1 whole egg
  • 1 egg white
  • 2 tablespoons butter
  • 1 ½ teaspoons caraway seeds
  • ½ t salt

Filling

  • 1 lb pastrami
  • 1 cup grated swiss cheese
  • 8 tablespoons sauerkraut
  • Spicy brown mustard or Russian dressing
  • Pickle chips

Directions

  1. Turn on waffle iron
  2. Mix all waffle cone ingredients together and whisk very well.
  3. Ladle about ¼ c of batter into the waffle iron and close.
  4. Cook the waffles for about 60 seconds each, or until golden brown.
  5. As each waffle comes off the iron, transfer it to a clean kitchen towel.
  6. Right away while the waffle is still very hot, place the pointy end of your mold about ½ inch from the edge of the waffle.
  7. Use the towel to lift the first edge of the waffle up and over onto the mold.
  8. Continue to roll the cone with the mold, using the towel to handle the hot waffle.
  9. Once the cone is rolled, press on the edge to seal it, and then pinch the bottom to form a seal.
  10. Cones can be made up to a week in advance if stored in sealed plastic bags; do not store them in the fridge, as they will become stale much quicker.
  11. Preheat your oven to 350 degrees
  12. Lay the pastrami out in 4 even piles on a baking sheet and top with cheese
  13. Bake until the cheese is melted.
  14. Pull the pastrami out of the oven, and use a spatula to scoop the piles into the cones; it should sort of slide right in.
  15. Top the cones with sauerkraut, mustard or Russian dressing, and pickles.
  16. Have some napkins handy!

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