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Cherry Pistachio Rugelach

· 15 Comments

These award winning cherry and pistachio rugelach always make an appearance during the holiday season! This festive twist on traditional rugelach are filled with a thin layer of tart cherry preserves and nutty pistachios with warm cinnamon that are rolled up in a decadent cream cheese dough.

Cherry pistachio rugelach are piled on a plate with more rugelach on a cookie sheet behind the plate.

What are Rugelach?

Rugelach are traditional Jewish cookies that are rolled with a fruit and nut mixture. Usually, rugelach are made with a cream cheese based dough and rolled with a fruit jam and chopped nuts. There are also Israeli rugelach, which are instead made with a yeasted dough and brushed with a simple syrup.

These cherry pistachio rugelach were one of the first rugelach flavors I made over 10 years ago Since then, I've had fun with different twists on rugelach and always make them during Hanukkah, such as chocolate raspberry rugelach and even a savory herb and cheese rugelach which is really delicious!

Award Winning Rugelach

My cherry pistachio rugelach are a 2 times award winning rugelach! The recipe was submitted, made and won the L.A. Times Cookie Contest and when we lived in Southern California, a local holiday cookie contest in Long Beach.

These rugelach are rolled with green pistachios and deep red cherry preserves, showcasing a "marriage" of Christmas colors but baked for Hanukkah as well.

They are traditional, with a twist, melt in your mouth thanks to the decadent cream cheese dough and have a light sweet layer of brightness from the fresh orange zest.

Why you Love this Recipe

  • Rugelach have a decadent cream cheese dough that is irresistible!
  • The pistachio and cherry combination is not only delicious but striking enough to serve during the holidays.
  • The dough is fool proof and easy to make ahead and freeze easily.
Cookie sheet with baked cherry pistachio rugelach and a small bowl of chopped pistachios.

Rugelach Ingredients

Dough Ingredients

  • Cream Cheese: The base of rugelach dough that creates a creamy texture to the cookie. Use full fat cream cheese that is at room temperature so it's easier to mix.
  • Unsalted Butter: Butter and cream cheese get creamed together as the first step. Make sure the butter at room temperature as well.
  • Sugar: Just a tough of sugar is added to the dough for a hint of sweetness.
  • Vanilla Extract: I like adding a hefty teaspoon of vanilla extract to the dough to give it depth of flavor.
  • Flour: Simple: all-purpose flour is all you need for these cookies.

Rugelach Filling

  • Cherry Preserves: Bon Maman makes fantastic cherry preserves, which is what is used in this recipe. The preserves will have whole fruit in them, so make sure to run it through a small food processor or blender for a few seconds t smooth out the consistency.
  • Chopped Pistachios: Unsalted chopped pistachios are chopped enough so there are no large pieces of nuts. The pistachios offer a beautiful green color against the deep red cherry preserves.
  • Brown Sugar: This is added to the pistachio mixture for added sweetness.
  • Cinnamon and Nutmeg: Warm spices are added to the pistachio nut mixture.
  • Orange Zest: A touch of fresh orange zest brightens the deeper cherry preserves.

How to Make Rugelach

Make the Dough

  1. Cream butter and cream cheese in stand mixer with a paddle attachment until very creamy. Then add the sugar and vanilla and mix well.
  2. Slowly add the flour in and until just combined. Dump the dough onto a lightly floured surface and form into a ball and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.
Cream the cream cheese and butter until very creamy and incorporated well.
Pour sugar into cream cheese and butter mixture.
Add a teaspoon of vanilla extract to rugelach dough.
Roll the rugelach dough in plastic wrap.

Make the Filling

  1. Add the chopped pistachios to a bowl, along with the brown sugar, cinnamon and nutmeg and mix well.
  2. Pulse the cherry preserves in a food processor or blender until smooth and there are no large fruit pieces.
  3. Transfer preserve to a bowl and add orange zest and stir well.

Roll, Form and Bake the Rugelach

  1. Remove dough from the fridge and cut into 4 pieces.
  2. Roll each dough onto a lightly floured surface to a 10 inch circle. Use a plate or cheesecake pan to guide the circle and cut away any excess dough. *Note: Save the dough scraps to roll out for more rugelach.
  3. Spread 3 tablespoons of cherry preserves onto the dough in a thin layer, leaving a small dough border.
  4. Sprinkle 2-3 tablespoons of the chopped pistachio mixture on top of the preserves and use your hands to gently press the nuts into the jam.
  5. Use a pizza cutter or knife and cut the dough into 8 even triangles, like a pizza. Then roll each rugelach from the outside-in, creating a crescent shape.
  6. Place rugelach on lined baking sheet, pointy side down and brush with egg wash and sprinkle with cinnamon sugar.
  7. Bake rugelach at 350 degrees Fahrenheit for 18-20 minutes until golden brown.
Cut the rugelach dough into quarters.
Roll our rugelach dough to a 10 inch circle, use something round such as a cheesecake pan to trace the circle if needed.
Spread cherry jam onto rolled out rugelach dough.
Roll rugelach up, from the outside in, creating a small crescent.
Brush rugelach with egg wash and place on a cookie sheet before baking.
Sprinkle rugelach with cinnamon sugar.
Baked cherry pistachio rugelach are on a cookie sheet.

Rugelach Making Tips

  • After the dough is made, refrigerate it for at least 30 minutes and up to 8 hours. You can also make ahead and freeze.
  • If dough is chilled, it may be a bit harder to roll out. Leave at room temperature until it's easier to roll with a rolling pin.
  • Don't overfull with jam or nuts, a little goes a long way and the more filling there is, the harder it will be to roll the rugelach.
  • As you make the circles and cut off excess dough, save the scraps to roll out another circle.

More Rugelach Recipes to Make

Print Recipe
4.86 from 14 votes

Cherry Pistachio Rugelach

These cherry pistachio rugelach are filled with tart cherry preserves and nutty pistachios, all rolled up in a decadent cream cheese dough.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: cherry pistachio rugelach, pistachio rugelach
Servings: 40 Rugelach
Calories: 137kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Dough

Filling

Topping

US Customary - Metric

Instructions

Make the Dough

  • Cream butter and cream cheese in stand mixer with a paddle attachment until very creamy. Then add the sugar and vanilla and mix well.
  • Slowly add the flour in and until just combined. Dump the dough onto a lightly floured surface and form into a ball and wrap in plastic wrap. Refrigerate the dough for at least 30 minutes.

Make the Filling

  • Add the chopped pistachios to a bowl, along with the brown sugar, cinnamon and nutmeg and mix well.
  • Pulse the cherry preserves in a food processor or blender until smooth and there are no large fruit pieces.
  • Transfer preserve to a bowl and add orange zest and stir well.

Roll, Form and Bake the Rugelach

  • Pre-heat the oven to 350 degrees Fahrenheit and remove the dough from the fridge and cut into 4 pieces.
  • Roll each dough onto a lightly floured surface to a 10 inch circle. Use a plate or cheesecake pan to guide the circle and cut away any excess dough. *Note: Save the dough scraps to roll out for more rugelach.
  • Spread 3 tablespoons of cherry preserves onto the dough in a thin layer, leaving a small dough border.
  • Sprinkle 2-3 tablespoons of the chopped pistachio mixture on top of the preserves and use your hands to gently press the nuts into the jam.
  • Use a pizza cutter or knife and cut the dough into 8 even triangles, like a pizza. Then roll each rugelach from the outside-in, creating a crescent shape.
  • Place rugelach on lined baking sheet, pointy side down and brush with egg wash and sprinkle with cinnamon sugar.
  • Bake rugelach at 350 degrees Fahrenheit for 18-20 minutes until golden brown.

Video

Notes

  • After the dough is made, refrigerate it for at least 30 minutes and up to 8 hours. You can also make ahead and freeze.
  • If dough is chilled, it may be a bit harder to roll out. Leave at room temperature until it's easier to roll with a rolling pin.
  • Don't overfull with jam or nuts, a little goes a long way and the more filling there is, the harder it will be to roll the rugelach.
  • As you make the circles and cut off excess dough, save the scraps to roll out another circle.
Dough recipe adapted from Ina Garten

Nutrition

Calories: 137kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg

Herb Crusted Boneless Rib Roast

· 4 Comments

This herb crusted boneless rib roast is the epitome of an impressive holiday main course! A boneless rib roast is slathered with a flavorful garlic and herb compound butter and roasted until charred and incredibly tender.

Roasted herb crusted boneless rib roast in a cast iron skillet.

Boneless Rib Roast

I took to my husband for this recipe, as he's been making prime rib for years! The recipe and ingredients are simple, yet make for a truly impressive dinner experience.

This boneless rib roast is rubbed with a fresh and flavorful herb and garlic compound butter, then roasted on high to achieve that desired caramelized crust. After 15 minutes, the temperature is lowered so the rib roast finishes cooking low and slow and achieves a delicious juicy and tender product.

Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.

Because we usually serve boneless prime rib during the holidays, I like to keep it comforting and classic and serve a slice along side of mashed potatoes with roasted garlic and lemon roasted brussels sprouts.

Boneless rib roast sliced on a plate with a dollop of horseradish and mashed potatoes.

Why You'll Love this Recipe

  • Simple and Easy Recipe to Prepare! Once you acquire the rib roast, the rest is a breeze.
  • Incredibly Flavorful! The garlic herb compound butter is easy to make, incredibly flavorful and versatile for other proteins such as a good roast chicken.
  • Impressive Main Course! A boneless rib roast is the standing ovation of any holiday meal!

Ingredients

Ingredients for herb crusted rib roast.
  • Boneless Rib Roast: Also called standing rib roast, this is considered to be a premium cut of beef, hence the reason to cook it for special occasions, such as holidays. This recipe is uses a boneless rib roast, which is easier to slice, but you can also use a bone in rib roast.
  • Unsalted Butter: The base of the compound butter, use softened unsalted butter so you can control the amount of salt.
  • Fresh Parsley: Chop fresh parsley leaves well and add it to the softened butter. The fresh parsley gives the richer meat a fresh and flavorful layer of flavor.
  • Fresh Sage: Sage leaves have an earthier aroma and flavor that gives the compound butter a more complex and savory bite.
  • Garlic: Finely chop garlic or use a microplane to grate it finely. Don't be shy with the garlic and use a good amount, the rub roast can handle it!
  • Kosher Salt: This is a good hunk of meat and uses a good amount of Kosher salt.
  • Black Pepper: If you have a pepper grinder that has different settings, this is the time to grind black pepper to a course grind. As the roast cooks, the herbs and black pepper create a fantastic crust.

How to Cook Boneless Rib Roast

Rub the herb compound butter onto the boneless rib roast and place inside a cast iron skillet.
Three pound roasted boneless rib roast.
Slice boneless rib roast into slices for serving.
  1. Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
  2. Dry the rib roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
  3. Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 minutes or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare. *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
  4. Remove roast from the oven and let the roast rest for at least 15 minutes before slicing.
  5. Cut the roast into ½ inch slices and serve with your favorite side dishes.
Sliced boneless rib roast with mashed potatoes and roasted brussels sprouts.

How to Make Boneless Rib Roast (Video)

How long to cook Prime Rib?

This recipe uses a 3-4 pound boneless prime rib, cook at 500 degrees Fahrenheit for 15 minutes, then the temperature is reduced to 325 degrees Fahrenheit for 45-50 minutes or an internal temperature of 125 degrees Fahrenheit.
After the initial high heat, roast for 13-14 minutes per pound.

Standing Rib Roast Internal Temperature

A meat thermometer is very helpful in knowing when the meat has reached it's desired temperature. When you remove the roast and it rests, the temperature can increase from 5-10 degrees as well.
Rare: 120-125 degrees Fahrenheit
Medium Rare: 130-135 degrees Fahrenheit
Medium: 140-145 degrees Fahrenheit
Well Done: 150 degrees Fahrenheit + up

What to Serve with Rib Roast?

More great beef recipes

Boneless rib roast on a plate with mashed potatoes.
Print Recipe
4.84 from 6 votes

Herb Crusted Boneless Rib Roast

This herb crusted boneless rib roast is the epitome of an impressive holiday main course! A boneless rib roast is slathered with a flavorful garlic and herb compound butter and roasted until charred and incredibly tender.
Prep Time15 minutes
Cook Time50 minutes
Resting15 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: boneless rib roast, prime rib roast
Servings: 4 servings
Calories: 749kcal
Author: Samantha Ferraro
Cost: $40

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat the oven to 500 degrees Fahrenheit and let the roast come to room temperature before cooking.
  • Make the Herb Compound butter. To a bowl, add the softened butter, chopped parsley, chopped sage, grated garlic, Kosher salt and coarsely ground black pepper and mix well so everything is incorporated evenly.
  • Dry the roast very well with paper towels, this helps the butter adhere to the meat better. Rub the herb compound butter all over the rib roast and place the roast in a cast iron skillet, fat side up.
  • Roast at 500 degrees Fahrenheit for 15 minutes, then reduce the temperature to 325 degrees Fahrenheit and continue cooking for 45-50 or until the center reaches an internal temperature of 125 degrees Fahrenheit for medium rare.
    *Note: exact timing will depend on how many pounds your roast is, but rule of thumb is 13-14 minutes per pound for medium rare.
  • Remove the roast from the oven and let rest for at least 15 minutes before slicing.
  • Cut the roast into ½ inch slices and serve with your favorite side dishes.

Video

Notes

Before roasting, leave the roast at room temperature for at least 15 minutes to get the chill off. 
Use other herbs for the compound butter such as chives, thyme and oregano. 
Once the roast is done, let it rest for at least 15 minutes before slicing. 

Nutrition

Calories: 749kcal | Carbohydrates: 2g | Protein: 61g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 212mg | Sodium: 1296mg | Potassium: 1235mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1006IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 3mg

Mom's Crispy Potato Latkes

· 2 Comments

There is nothing like my mom's classic crispy potato latkes! Made simply with shredded potato, eggs and with a touch of zucchini for a bright pop of color and flavor. These latkes always come out crispy, golden brown and perfectly tender.

Potato latkes on a place and topped with sour cream and apple sauce and microgreens.

The Best Potato Latkes

For years, we have had family friends and childhood neighbors rave about my mom's classic potato latkes. I may be bias, but I've always felt like these are the best potato latkes ever!

Potato zucchini latkes were the first latke recipe I learned to make, and since, have ran with the basic recipe and made all sorts of fun latke twists over the years. Such as butternut squash latkes and caprese latkes! For some SWEET Hamantaschen inspiration, try my Italian Rainbow Cookie Hamantaschen, or my Gluten Free Hamantaschen.

I have very fond memories of my mom and I grating potatoes, onion and zucchini with a basic box grater. Our hands would get tired, but it was worth the work.

If you're familiar with old-style Jewish cooking, measuring doesn't really exist, and I knew that when mom was dictating the recipe to me. "Mostly potatoes, not so much squash and lots of onion-sweet white onion". Yes, mom! Between our banter back and forth, I think we got the measurements down.

Why you Love this Recipe

  • Perfectly crispy latkes, every time!
  • The added zucchini gives the starchier potatoes a nice layer of freshness.
  • Classic potato latkes are great as an appetizer, side dish or (our favorite), topped with a fried egg for breakfast!
Crispy potato zucchini latkes dolloped with sour cream and apple sauce.

Ingredients

  • Russet Potatoes: Russet potatoes fry very well and russets were the only potatoes my mom would used. Peel the russet potatoes and if using a food processor, cut the potatoes so it can fit through the shred attachment.
  • Yellow Onion: Use either a yellow onion or sweet onion.
  • Zucchini: A touch of zucchini gives the potatoes a fresh bite.
  • Matzo Meal: This is ground up matzo, but if you don't have matzo meal, use all purpose or gluten free flour.
  • Eggs: Whole eggs bind the mixture.
  • Kosher Salt: A good sprinkle of salt is added to the uncooked mixture and after the latkes are fried.
  • Vegetable Oil: A high heat cooking oil is needed for latkes. Vegetable oil is often inexpensive and can handle the batches of frying.

How to Make Latkes

  1. Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large wholes works great.
  2. Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  3. Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
  4. Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  5. Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes, until golden brown on both sides.
  6. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Shredded latke mixture in a bowl.
Fry latkes in hot oil.

Latke Making Tips

  • Squeeze as much moisture out of the vegetables as you can, this ensures crispy latkes!
  • As the latke mixture sits, it can get more watery, keep an eye on it and add more flour or matzo meal, if needed.
  • Make sure the oil is hot enough, test with a piece of potato shred, if it sizzles immediately, it's ready.
  • Add a carrot to the oil! This will help keep the oil clean for the first few batches.
  • Have a wire rack over a baking sheet next to your frying station, so you have a place to put the latkes and they won't get soggy.
  • Immediately sprinkle salt onto the fried latkes.
  • Keep the latkes warm on a baking sheet in a 300 degree Fahrenheit oven to keep warm.
  • To make gluten free, use potato starch or gluten free flour instead of matzo meal.
Why are my latkes soggy?

If your latkes are coming out soggy, make sure your oil is hot enough, about 350 degrees Fahrenheit and don't overcrowd the pan. Make sure the latkes are spaced out in the pan.

Can you shred the potatoes ahead of time?

To make the latke mixture ahead, shred the potatoes and keep the potatoes in a bowl of cold water. As the potato shred sits, they may change color but are perfectly fine and not noticeable when frying.

How to re-heat latkes?

Latkes re-heat very well! Place the latkes on a baking sheet and into a 350 degree oven until warmed through.

What to Serve with Latkes

Latkes are traditional served with a dollop of sour cream and, or apple sauce. This can be a very polarizing decision, as some feel very strongly about sour cream and apple sauce. I, on the other hand, like a bite of latke with both apple sauce and sour cream.

Crispy potato latkes are on a plate and topped with dollop of sour cream and microgreens.

Latkes on a blue plate.
Print Recipe
5 from 5 votes

Mom’s Famous Latkes

Crispy potato latkes made simply with potatoes and a touch of zucchini. These latkes are crispy, golden brown and perfectly tender.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: Jewish
Keyword: crispy potato latkes, potato zucchini latkes
Servings: 10 latkes
Calories: 125kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 russet potatoes peeled and halved (to fit in food processor)
  • 2 green or yellow zucchini
  • 1 large yellow onion peeled and halved or quartered, or sweet onion
  • 3 eggs
  • ½ cup Matzo meal or flour
  • ½ teaspoon Kosher salt + more for after frying
  • Vegetable oil for frying

For Serving

  • Sour cream
  • Apple Sauce
  • Micro Greens for garnish
US Customary - Metric

Instructions

  • Using a food processor with a shred attachment, shred the potatoes, onion and zucchini. If you don't have one, a box grater with large holes works great.
  • Working in batches, use a clean kitchen towel and take about a cup of the mixture and tie it up inside the towel and squeeze out as much liquid as possible.
  • Add the shredded vegetables to a large bowl, along with the eggs, matzo meal and Kosher salt and stir to combine well.
  • Heat a wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on first side for 3-4 minutes and then flip over and fry the other side for another 3 minutes, until golden brown on both sides.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Notes

Latke mixture yields about 10-12 latkes, depending on the size. 
When frying, look for the crispy edges, then flip over. 
Cooked latkes can be made ahead and re-heated in the oven until warmed through. 
 

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 143mg | Potassium: 500mg | Fiber: 2g | Sugar: 2g | Vitamin A: 151IU | Vitamin C: 13mg | Calcium: 28mg | Iron: 1mg

Italian Charcuterie Board

· 2 Comments

This easy Italian charcuterie board is the cheese board to impress! Filled with imported Italian cheeses and meats, olives and sweet bites of honeycomb and fruit, there's a delicious bite that everyone will love!

Antipasti charcuterie board with burrata, Parmesan and gorgonzola.

Italian Charcuterie Board

Tis' the season for parties, appetizers and delicious bites! I have had this Italian themed charcuterie board in my head for a while and couldn't wait to create a colorful charcuterie board with delicious Italian antipasti. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

All of the items on this Italian meat and cheese board are from Italy, including Italian cheeses, Italian meats and accouterment to pair with all the bites. Serve this Italian charcuterie board alongside antipasto skewers for an impressive appetizer spread!

If you're looking for a smaller charcuterie board, check out my simple charcuterie board that is perfect for a few people! And for some Mediterranean bites, check out my Mediterranean mezze board which is always a crowd favorite!

Large Italian charcuterie board with meats and cheeses.

Ingredients

When looking for items for your Italian meat and cheese board, think about having different textures and flavors. Have some harder aged cheeses, such as Parmigiano Reggiano and some softer cheeses, such as mozzarella or burrata.

More about the different styles of cheeses below.

Italian Cheeses

  • Parmigano Reggiano: Also called Parmesan, this is a firm, aged cows milk cheese that is often grated added on top of pasta. For a cheese board, cut the Parmigiano into rustic chunks to snack on and pair with some aged Italian balsamic. Buy a chunk of Parmigiano reggiano with the rind and once the rind is left over, add it to sauces or Sunday gravy, soups and stews. The rind will slowly disintegrate in whatever you're simmering, giving great flavor.
  • Burrata: One of my favorite cheeses, burrata is a ball of mozzarella with a soft, creamy cheese inside, called stracciatella. When you roughly tear open the ball of burrata, the creamy cheese oozes out and it's so delicious! We usually serve burrata with roasted tomatoes and for this cheese board, burrata us served with pesto and Calabrian chiles.
  • Fontina: Another favorite, Fontina is a creamy, slightly sweet and pungent cheese that is idea for melting. Looking to make the best mac and cheese or cheese calzone of your life? Add fontina.
  • Gorgonzola: Creamy and slightly sweet, gorgonzola is one of my favorite blue cheeses. I opt to buy gorgonzola dolce in a wedge and not crumbled, because I love the creaminess. Gorgonzola is fantastic paired with honeycomb.
  • Taleggio: A semi-soft wash rind cheese with a dense, creamy center. The flavor is mild and buttery yet the aroma is stronger. Don't eat the rind, though, it's technically edible, it won't taste good. Let tallegio sit out for at least 30 minutes so the cheese softens and flavors wake up.

Italian Meats

  • Calabrese: This spicy salami has a bit of a kick to it, thanks to the chilies. If you love salami and love spice, look for calabrese.
  • Prosciutto: A dry cured Italian ham, prosciutto is often found with other meats and cheeses in grocery stores. You can eat prosciutto as is, or crisp it up and garnish roasted tomato soup.
  • Speck: If you like prosciutto, look for speck! Instead of cured, speck is smoked, giving a lovely smoky layer of flavor.

Accoutrement (Other Cheese Board Additions)

  • Fruit: Grapes and cherry tomatoes on the vine are on this board. Other suggestions would be fresh figs and clementines.
  • Olives: Castelveltrano olives are mind and buttery and garlic stuffed olives are more briny and savory.
  • Crostini: Slice a baguette on a bias and lightly toast the slices to make crostini.
  • Crackers
  • Honeycomb: Pair this with the gorgonzola.
  • Pesto: A simple basil pesto pairs well with the creamy burrata cheese.
  • Calabrian Chiles: These are small red chiles that come from Calabria. You can find them sold in jars whole, but I suggest buying them chopped. Calabrian chiles have a good heat punch to them and have great flavor! I like adding Calabrian chiles to chicken puttanesca for a bit more of a kick.
  • Artichoke Hearts: Season artichoke hearts with a touch of olive oil, oregano and roasted peppers.
Italian meat and cheese board with salami and Parmesan.

Assemble the Italian Cheese Board

  1. Arrange the cheeses spaced around the board. Cut the firmer cheeses in rough chunks and slice the semi-soft cheeses, such a the fontina and taleggio.
  2. Serve the honeycomb on top of the gorgonzola cheese.
  3. Add the burrata cheese to small bowls and garnish with pesto and/or Calabrian chiles.
  4. Arrange the calabrese salami and prosciutto or speck around the cheeses in the empty spaces.
  5. Nestle bunches of grapes and tomatoes on the vine onto the platter.
  6. Season the artichoke hearts with roasted bell peppers, oregano and olive oil and fill in any empty gaps. You can also serve this in a small bowl as well.
  7. Fill any remaining gaps with olives, crostini and crackers.

More Appetizer and Boards to Try

Italian themed charcuterie board with burrata, pesto, Parmesan and gorgonzola.
Print Recipe
5 from 5 votes

Italian Charcuterie Board

This Italian charcuterie board is filled with Italian cheeses and meats, olives, honeycomb and fruit, there's a delicious bite that everyone will love!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Italian
Keyword: Italian charcuterie, Italian charcuterie board
Servings: 8 servings
Calories: 549kcal
Author: Samantha Ferraro
Cost: $20

Ingredients

Cheeses and Meats

  • ½ pound gorgonzola wedge
  • ½ pound Taleggio sliced
  • ½ pound Fontina sliced
  • 4-8 ounces burrata
  • ¼ pound Parmigiano reggiano cut into chunks
  • 4 ounces Calabrese salami
  • 2 ounce prosciutto or speck

Accoutrement (Additions)

  • 1 cup pitted Castelveltrano Olives
  • 1 cup Garlic stuffed olives
  • Grapes
  • Cherry Tomatoes
  • Honeycomb
  • Pesto
  • Calabrian Chiles
  • Crostini
  • Crackers

Marinated Artichoke Hearts

US Customary - Metric

Instructions

  • Arrange the cheeses spaced around the board. Cut the firmer cheeses in rough chunks and slice the semi-soft cheeses, such a the fontina and taleggio.
  • Serve the honeycomb on top of the gorgonzola cheese.
  • Add the burrata cheese to small bowls and garnish with pesto and/or Calabrian chiles.
  • Arrange the calabrese salami and prosciutto or speck around the cheeses in the empty spaces.
  • Nestle bunches of grapes and tomatoes on the vine onto the platter.
  • Season the artichoke hearts with roasted bell peppers, oregano and olive oil and fill in any empty gaps. You can also serve this in a small bowl as well.
  • Fill any remaining gaps with olives, crostini and crackers.

Notes

Bring cheeses to room temperature for 30 minutes, before serving for maximum flavor. 

Nutrition

Calories: 549kcal | Carbohydrates: 4g | Protein: 30g | Fat: 47g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2115mg | Potassium: 194mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1523IU | Vitamin C: 5mg | Calcium: 728mg | Iron: 1mg

Butternut Squash Latkes with Apple Beet Salsa

· 4 Comments

These butternut squash latkes are seasoned with warm spices of cinnamon, cumin a touch of curry and topped with creamy sour cream and a fresh apple beet "salsa".

Warm spiced butternut squash latkes.

Butternut Squash Latkes

Traditionally, latkes are often made with potatoes but other root vegetables work really well for latkes too, such beet latkes, parsnip latkes and for this recipe, butternut squash.

These butternut squash latkes are slightly sweet and are seasoned with warm flavors of curry, cinnamon and cumin, which compliment the sweeter vegetable really nicely.

A simple apple and roasted beet "salsa" is topped onto the fried latkes, offering a fresh bite to the warm latkes.

Ingredients

  • Butternut Squash: Peel and cut the butternut squash into large chunks and shred the quash with either a box grater, or use the shred attachment of a food processor.
  • Onion: Yellow or white onion is also shredded with the butternut squash.
  • Eggs: Depending how large your butternut squash is, you may beed 2-3 eggs to help bind the mixture.
  • Matzo Meal or Flour: My mom always used matzo meal, which is ground up matzo. If matzo meal isn't available, use the same amount of all- purpose flour or all-purpose gluten free flour blend.
  • Kosher Salt: Latkes need salt and I like to add salt to both the mixture and immediately after frying.
  • Roasted Beets: Beets and butternut squash work really well together. Peel and cop a cooked beet into small cubes for the "salsa".
  • Apples: Traditionally, apple sauce is also served with latkes and this fresh and chunky apple beet salsa gives the same fresh and sweet bite.
  • Pomegranate Seeds: Added to the apple beet mixture.
  • Lemon Juice: A touch of fresh lemon juice is added to the apple and beet topping for added acidity and to prevent the apples from turning brown too quickly.
  • Honey: A small squeeze of honey is added to the apple and beet topping for a touch of sweetness.
  • Sour Cream: Another traditional topping for latkes, creamy and cool sour cream is dolloped on-top of the fried latkes.

How to Make Butternut Squash Latkes

Make the Latkes

  1. Using a food processor with a shred attachment, shred the butternut squash. If you don't have one, a box grater with large wholes works great.
  2. Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
  3. Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit.
  4. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time. Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
  5. Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.
Shred the butternut squash with the shred attachment in a food processor.
Add eggs to the shredded butternut squash latke mixture.
Add flour or matzo meal to the butternut squash latke mixture.
Add spices to the butternut squash mixture.
Fry the butternut squash latkes in hot oil.
Lay the fried latkes on a wire rack to drain.

Make the Apple Beet Salsa

  1. In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
  2. Chill until ready to serve.

Assemble the Latkes

  1. Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.
Butternut Squash Latkes with apple beet salsa.

A Few Tips on Making Latkes

  • Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
  • Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won't burn quickly.
  • Don't overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.
How do you re-heat latkes?

To reheat fried latkes, place on a wire rack and bake in the oven at 350 degrees Fahrenheit until warmed and crisp, about 10-15 minutes.

More Latke Recipe Inspiration:

Every year, I make a new twist on latkes with all sorts of flavors and toppings. Here are a few of my favorites.

Fried butternut squash latkes.
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5 from 5 votes

Butternut Squash Latkes with Apple Beet Salsa

Butternut Squash latkes seasoned with curry powder, cinnamon and cumin and topped with a fresh apple beet and pomegranate salsa.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main
Cuisine: Jewish
Keyword: butternut squash latkes
Servings: 12 latkes
Calories: 78kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Apple and Beet Salsa

  • 1 apple peeled and cut into ¼ inch cubes
  • 1 roasted beet peeled and cut into 1 /4 inch cubes
  • ¼ cup pomegranate seeds
  • 1 tablespoon lemon juice zested and juiced (orange would be good too)
  • 1 teaspoon honey
US Customary - Metric

Instructions

Make the Latkes

  • Using a food processor with a shred attachment, shred the butternut squash. If you don't have one, a box grater with large wholes works great.
  • Add the shredded squash to a large bowl, along with the eggs, matzo meal and spices and stir to combine well. If the mixture is too wet, add a few more tablespoons of flour or matzo meal.
  • Heat wide skillet over medium heat and pour about ½ inch of vegetable oil in the pan and heat the oil so it comes up to 350 degrees Fahrenheit. Use a large regular tablespoon to scoop up the latke mixture and carefully place it in the hot oil, frying 3-4 latkes at a time.
  • Fry the latkes on first side for 3-4 minutes and then flip over and fry other side for another 3 minutes.
  • Transfer fried latkes onto a wire rack to drain any excess oil and immediately sprinkle with salt while the latkes are still hot.

Make the Apple Beet Salsa

  • In a bowl, add the chopped roasted beet, chopped apple, pomegranate seeds, lemon juice and honey and stir to combine.
  • Chill until ready to serve.

Assemble the Latkes

  • Serve the butternut squash latkes with a dollop of sour cream and top with a teaspoon of apple beet salsa.

Video

Notes

 
  • Butternut squash is a lot dryer than potatoes, so you may not have to squeeze out the moisture, like you would for potato latkes.
  • Use a neutral oil such as vegetable, canola or grapeseed that has a high smoke point and won't burn quickly.
  • Don't overcrowd the frying pan, I usually fry anywhere from 3-4 latkes and cook them in batches.
  • To reheat fried latkes, place on a wire rack and bake in the oven at 350 degrees Fahrenheit until warmed and crisp, about 10-15 minutes.

Nutrition

Calories: 78kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 288mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6696IU | Vitamin C: 15mg | Calcium: 39mg | Iron: 1mg

Boursin Stuffed Mushrooms

· 12 Comments

Your guests are going to go nuts over these Boursin stuffed mushrooms! Creamy herb and garlic cheese is mixed with sautéed shallots and stuffed inside button mushroom caps. After a quick bake, you won't be able to resist these easy savory and cheesy stuffed mushrooms!

Boursin Stuffed Mushrooms

If you have ever had Boursin cheese, then you know how absolutely delicious it is! Boursin is a creamy French cheese that is seasoned with herbs and garlic. There is a lot of flavor and when stuffed inside mushroom caps, makes for a fantastic and easy mushroom appetizer. For a great appetizer that is going to impress your guests, try my Steak crostini.

The entire recipe takes under 20 minutes from start to finish and makes for a truly impressive and delicious bite. You can also make some stuff mushrooms with sausage, which would be delicious! My tip, make an extra batch because you won't be able to stop at just 1! For another quick impressive appetizer try my Pan Con Tomate with Jamón.

For more great finger food to start out a great meal, try my Goat cheese stuffed phyllo cups it's simple and impressive and for a meat stuffed mushroom, try these sausage stuffed mushrooms!

Why You’ll Love This Recipe

  • Minimal ingredients and big on flavor!
  • These stuffed mushrooms make a perfect holiday appetizer that everyone will love!
  • Entire recipe takes under 20 minutes to make!
  • You and your guests will devour these easy boursin mushroom bites!

Ingredients

Ingredients for boursin stuffed mushrooms.

Button Mushrooms: Button mushrooms and cremini mushrooms are both small mushrooms that are perfect for a stuffed mushroom appetizer. Remove the stems and chop those up to mix with the other flavorings.

Boursin Cheese: Boursin is a French cheese that is incredibly creamy and savory. You can often find it in the cheese section of grocery stores as it's become more widely available. There are a few flavors of boursin cheese, but the more popular one and the one used in this recipe, is flavored with garlic and herbs.

Olive Oil: A good drizzle of olive oil is used to saute the shallots and chopped mushrooms.

Shallot: I love the flavor of shallot as it's a bit sweeter and works so well with the boursin cheese and mushrooms. If shallot isn't available, finely chop ¼ cup worth of red onion.

Thyme: Fresh thyme offers an earthy layer of flavor to the cheese stuffing. Remove the leaves from the stem and give it a rough chop before adding it to the sautéed shallots.

Panko Breadcrumbs: Panko is a Japanese style of breadcrumb that has a really nice crunch. A small amount is added to the mixture to help bind the ingredients together and offer a bit more texture.

How to Make the Stuffed Mushrooms

Prep the Mushrooms

  1. Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.
Remove the stems from button mushrooms.

Make the Filling

  1. Drizzle a wide skillet with olive oil and place over medium heat.
  2. Add the chopped mushroom stems and saute for 1 minute to soften.
  3. Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
  4. Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.
Add chopped mushroom stems to a skillet with olive oil and saute.
Saute chopped mushroom stems in olive oi.
Add chopped shallots to the mushrooms and saute.
Add chopped shallot to the mushroom saute.
Add panko breadcrumbs to the mushroom and shallot saute.

Stuff the Mushrooms and Bake

  1. Add the mushroom mixture to a bowl and add the boursin cheese.
  2. Mix everything very well and stuff each mushroom cap with the cheese filling.
  3. Place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil and bake at 400 degrees Fahrenheit for 12-13 minutes.
  4. Once done, remove the mushrooms from the oven and garnish with chopped parsley and serve.
To a bowl, add the sauteed mushrooms and shallots along with the boursin cheese.
Mix the sauteed mushrooms and shallots with boursin cheese.
Stuff the boursin mixture inside the mushroom caps.
Boursin stuffed mushrooms on a white platter.

Can stuffed mushrooms be made ahead of time?

Yes, make the stuffing and stuff the mushrooms ahead of time, but don't bake until you are ready to serve. Uncooked mushrooms can be made up to 2 days in advance.

What main goes with stuffed mushrooms?

Stuffed mushrooms go well with a variety of main dishes, such as individual beef wellington, pan seared pork chops or salmon wellington.

How do you clean mushrooms?

When buying mushrooms, they may come with dirt on them. To clean mushrooms, use a damp cloth and wipe any dirt away. Do not submerge mushrooms under water, as they can soak up too much moisture and not cook down as easily.

More Appetizer Recipes to Try

Button mushrooms stuffed with boursin cheese make an elegant appetizer.
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5 from 21 votes

Boursin Stuffed Mushrooms

Boursin stuffed mushrooms will be your favorite appetizer! These irresistible stuffed mushrooms take 20 minutes and are full of creamy savory flavor!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American, French
Keyword: boursin stuffed mushrooms, mushrooms stuffed with boursin cheese
Servings: 6 servings
Calories: 173kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

Prep the Mushrooms

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Remove the mushroom stems from the button mushrooms and chop the stems into fine pieces.

Make the Filling

  • Drizzle a wide skillet with olive oil and place over medium heat.
  • Add the chopped mushroom stems and saute for 1 minute to soften.
  • Add the chopped shallots and thyme and saute until shallots soften and become fragrant, about 2 minutes.
  • Add the panko breadcrumbs and continue sautéing for another 2-3 minutes to lightly toast the panko.

Stuff the Mushrooms and Bake

  • Add the mushroom mixture to a bowl and add the boursin cheese and mix everything very well.
  • Stuff each mushroom cap with the cheese filling and place the stuffed mushrooms on a baking sheet and drizzle the tops with olive oil.
  • Bake the mushrooms at 400 degrees Fahrenheit for 12-13 minutes and once done, remove from the oven and garnish with chopped parsley and serve.

Video

Notes

Stuffed mushrooms can be made ahead of time up to 2 days in advance, before baking. 
Clean mushrooms with a damp cloth and wipe any dirt away, don't submerge mushrooms under water. 

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 175mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg

Pear Donuts with Vanilla and Cinnamon

· 2 Comments

These pear filled donuts are perfectly sweet and incredibly irresistible! Sweet anjou pears are cooked down with brown sugar, vanilla and cinnamon until soft and jammy and then piped into perfectly pillowy donuts.

Pear donuts are piled on a plate and dusted with powdered sugar.

It is officially Hanukkah season, which means we are frying up all the things! Every year, I like to make a new latke recipe (hello, garlic caprese latkes!) or donut recipe and this year we are making sweet and delectable pear filled donuts!

Besides latkes, donuts or sufganiyot are often made to celebrate oil for Hanukkah. Some of my favorite donuts I've made over the years are these savory hatch chile and cheddar donuts and for a sweeter donut, these pear fritters with orange glaze are always a nice treat.

Pear Donuts

The filling for the pear donuts is made with cooked and chopped green anjou pears, that become perfectly sweet and soft enough to fill inside the donut holes.

The pear filling cooks down with brown sugar, cinnamon and nutmeg and a touch of cornstarch to help thicken the fruit mixture.

Then the mixture is cooled and piped into fried donut holes and finished with a dusting of powdered sugar.

Ingredients

Pears: Green Anjou pears are seasonal pears that are available in the winter months and cook up beautifully. Green anjou pears are sweet and are able to hold their shape in cooking without getting too soft or mushy.

Brown Sugar: Adds sweetness to the pear mixture. If brown sugar isn't available, substitute with white sugar and add a teaspoon of honey for that caramelized flavor.

Spices: Cinnamon and nutmeg add warmth and depth to the pear mixture.

Vanilla: Use vanilla extract or vanilla paste.

Cornstarch: This helps thicken the pear mixture, since pears can give off some liquid.

Yeast: ¾ ounce active dried yeast, which is 1 packet of yeast.

Flour: All purpose flour is the base of the donut dough.

Eggs: Whole large eggs give the donut dough richness and help bind the dough together.

Butter: Just 2 tablespoons of butter is slowly added to the dough at the end of mixing, giving the dough a bit more richness.

Powdered Sugar: Optional, but highly recommended for dusting the finished and filled donuts.

How to Make Pear Donuts

Make the Donut Dough

  1. Add yeast, warm water and sugar to a bowl or measuring cup and allow it to sit for 10-15 minutes until foamy.
  2. Once yeast is bloomed, add to a bowl of a stand mixer along with the eggs and begin mixing.
  3. Slowly add the flour and salt in, while the mixer is on low and continue mixing until flour is combined and dough begins to form. Next, add butter in batches and continue mixing until everything is combined and dough is sticky and begins to form into a ball.
  4. Transfer the dough to a lightly floured surface and knead by hand for a few minutes, add a bit more flour if the dough is too sticky.
  5. Place dough in a lightly oiled bowl and place a sheet of plastic wrap onto the dough so it touches. Let the dough rise until doubled in size, for about an hour.
Bloom the yeast in warm water with sugar for 10 minutes until yeast bubbles.
Mix the flour, yeast and end eggs until a dough forms.
Place the donut dough in a lightly oiled bowl and cover with a sheet of plastic wrap and place in a warm spot to rise.

Make the Pear Filling

  1. Add the peeled and chopped green anjou pears to a medium sized pot along with the lemon juice, cinnamon, nutmeg, brown sugar, vanilla and corn starch. Give everything a stir and cook until soft and jammy, about 30 minutes.
  2. Once done, let the pear mixture cool to room temperature.
Cook chopped pears with brown sugar, cinnamon and vanilla until soft and jammy.
Cook the pear mixture until thickened and condensed.

Fry the Donuts

  1. Add enough oil to a wide skillet or pot so there is at least 1 inch of oil and bring oil up to 350 degrees Fahrenheit.
  2. Once the dough has risen, gently punch it down and transfer to lightly floured surface.
  3. Roll the dough to ¼ inch in thickness and use a 3-4 inch round cookie cutter to cut out circles.
  4. Fry the donuts until lightly golden brown, about 2-3 minutes and transfer to a wire rack to drain any excess oil.
Once the donut dough has risen, gently punch the dough down.
Transfer the donut dough to a lightly floured surface and roll out to ½ inch thickness.
Roll out the donut dough and use a 3 inch round cookie cutter to cut out circles.
Fry donuts until lightly golden brown, about 2-3 minutes.
Place cooked donut balls on wire rack.

Fill the Donuts

  1. Pierce the donuts, creating a hole for the filling.
  2. Fill a piping bag or resealable plastic bag with pear filling and pipe the pear filling into the donuts.
  3. Once done, dust donuts with powdered sugar and serve
Make a small hole in the donut to pipe in the pear mixture.
Fill fried donut balls with cooked pear filling.
Can you make the donuts ahead of time?

You can make the dough and filling ahead of time but they are best served warm right after frying. You can make the pear filling up to 3 days in advance and you can make the dough filling 24 hours in advance. Allow the dough to slowly proof in the refrigerator.

A Few More Notes

  • The dough can feel sticky when you knead it, so gradually add a few tablespoons of flour at a time until it doesn't stick but it's too dry.
  • An infrared thermometer is a great tool to make sure your oil is hot enough for frying.
  • Have a wire rack ready next to your frying station to the donuts can drain and not get soggy.
  • Chop the pears into ¼ inch cubes so they cook down and can easily be piped inside the donut.
Pear donuts are made with chopped anjou pears that are cooked down with brown sugar and cinnamon until sweet. The pear mixture is tuffed inside donuts and dusted with powdered sugar.

More Hanukkah Treats to Try (and Fry)

More Sweet Recipe Inspiration

Small donuts are filled with sweet cooked pears and dusted with powdered sugar.
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5 from 6 votes

Pear Donuts with Vanilla and Cinnamon

These pear filled donuts are filled with brown sugar cinnamon pears and piped into perfectly pillowy fried donuts.
Prep Time20 minutes
Cook Time20 minutes
Proofing1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Dessert, Snack
Cuisine: American, Jewish
Keyword: pear donuts, pear filled donuts
Servings: 12 donuts
Calories: 193kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Donut Dough

Pear Filling

US Customary - Metric

Instructions

Make the Donut Dough

  • Add yeast, warm water and sugar to a bowl or measuring cup and allow it to sit for 10-15 minutes until foamy.
  • Once yeast is bloomed, add to a bowl of a stand mixer along with the ggs and begin mixing.
  • Slowly add the flour and salt in, while the mixer is on low and continue mixing until flour is combined and dough begins to form. Next, add butter in batches and continue mixing until everything is combined and dough is sticky and begins to form into a ball.
  • Transfer the dough to a lightly floured surface and knead by hand for a few minutes, add a bit more flour if the dough is too sticky.
  • Place dough in a lightly oiled bowl and place a sheet of plastic wrap onto the dough so it touches. Let the dough rise until doubled in size, for about an hour.

Make the Pear Filling

  • Add the peeled and chopped green anjou pears to a medium sized pot along with the lemon juice, cinnamon, nutmeg, brown sugar, vanilla and corn starch.
  • Give everything a stir and cook until soft and jammy, about 30 minutes. Once done, let the pear mixture cool to room temperature.

Fry the Donuts

  • Add enough oil to a wide skillet or pot so there is at least 1 inch of oil and bring oil up to 350 degrees Fahrenheit.
  • Once the dough has risen, gently punch it down and transfer to lightly floured surface.
  • Roll the dough to ¼ inch in thickness and use a 3-4 inch round cookie cutter to cut out circles.
  • Fry the donuts until lightly golden brown, about 2-3 minutes and transfer to a wire rack to drain any excess oil.

Fill the Donuts

  • Pierce the donuts, creating a hole for the filling.
  • Fill a piping bag or resealable plastic bag with pear filling and pipe the pear filling into the donuts.
  • Once done, dust donuts with powdered sugar and serve immediately.

Notes

  • The dough can feel sticky when you knead it, so gradually add a few tablespoons of flour at a time until it doesn't stick but it's too dry.
  • An infrared thermometer is a great tool to make sure your oil is hot enough for frying.
  • Have a wire rack ready next to your frying station to the donuts can drain and not get soggy.
  • Chop the pears into ¼ inch cubes so they cook down and can easily be piped inside the donut.

Nutrition

Calories: 193kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 17mg | Potassium: 107mg | Fiber: 2g | Sugar: 14g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg

Cranberry Baked Brie with Honey and Pistachios

· 2 Comments

All you need is 15 minutes to whip up this gorgeous cranberry baked brie! A touch of cinnamon and orange zest transforms leftover cranberry sauce into something delicious. Then top the baked brie with a drizzle of sweet honey, chopped pistachios and pomegranate seeds for pops of texture and color. For another quick impressive appetizer try my Pan Con Tomate with Jamón.

Cranberry Baked Brie topped with pistachios and pomegranate seeds.

Cranberry Baked Brie

The holidays are officially here and we are making all the easy appetizers! Now I love making a simple charcuterie board, but there is something about a warm melty brie that is so decadent and irresistible. Have fun with the toppings and if cranberry sauce isn't available try baked brie with fig jam, which is another delicious flavor pairing.

This oven baked brie takes nearly 15 minutes from start to finish and is the perfect excuse to use up leftover cranberry sauce.

And if you want to make this even easier and use canned cranberry sauce, add a splash of fresh orange juice and a sprinkle of warm cinnamon to brighten the sweet and tart cranberry flavors.

For a final layer of flavor and texture, top the baked brie with chopped pistachios, a drizzle of honey and pomegranate seeds.

Why You’ll Love This Recipe

  • This easy baked brie takes 15 minutes from start to finish!
  • This is a great use for leftover cranberry sauce or other jams that you have.
  • Lots of flavors and textures! Between the melty mild brie, with the sweet and tart cranberry sauce, bright orange juice and nutty pistachios, there is a slightly sweet and decadently savory flavor in every bite.

Ingredients

Ingredients to make cranberry baked brie.
  • Brie Cheese: Look for a wheel of brie, which will be mild and not overpowering. You can eat the rind as wheels of brie have a mild flavor. Another cheese option is camembert, which is another style of French brie that has a more pronounced and pungent flavor. Stay away from triple cream bries as they are too delicate and soft to be baked and are more enjoyed at room temperature.
  • Cranberry Sauce: Canned cranberry sauce works well for this recipe and I like to add a splash of fresh orange juice and cinnamon to wake up the flavors even more. You can also use leftover cranberry sauce, but make sure it has some texture to it.
  • Orange: Both the orange zest and a splash of orange juice are added to the cranberry sauce.
  • Cinnamon: This adds a touch of warmth and the cinnamon pairs with the cranberry and pistachios really nicely.
  • Pistachios: Roughly chopped unsalted pistachios layer on top of the orange scented cranberry sauce before baking.
  • Honey: Add a drizzle of honey before baking the brie so it slightly caramelizes the nuts and creates a lovely gooey texture and sweet flavor.
  • Pomegranate Seeds: Fresh pomegranate seeds are added right at the end, after baking the brie. The pomegranate seeds offer another pop of sweet flavor and color.

How to Make Cranberry Baked Brie

Top th4e wheel of brie with cranberry sauce.
Drizzle honey on top of the baked brie.
Top the cranberry baked brie with pomegranate seeds.

Season the Cranberry Sauce

  1. Add orange zest, orange juice and cinnamon to the cranberry sauce and mix to combine.

Layer the Brie

  1. Place the wheel of brie in a small baking dish or a small 6 inch cast iron skillet that fits the brie wheel perfectly.
  2. Slather a layer of cranberry sauce on top of the brie and sprinkle generously with chopped pistachios.
  3. Drizzle the brie with honey and place in a 400 degree Fahrenheit oven and bake for 10-12 minutes, untiul the brie begins to soften and melt.

Garnish the Baked Brie and Serve

  1. Once done baking, garnish the brie with pomegranate seeds and additional drizzle of honey.
  2. Serve the brie while still hot with crostini, crackers or apple slices.
Baked Brie topped with orange cranberry sauce, pistachios and pomegranate seeds.

Tips and Substitutions

  • Substitute the cranberry sauce with fig jam or raspberry jam.
  • Look for a small wheel of brie that is double cream and about 7-8 ounces. The triple cream brie is too delicate to bake.
  • For a more pronounced flavor, look for camembert.
  • Instead of pistachios, use chopped walnuts, pecans or almonds.
Do you need to take the rind off of brie before baking?

You do not need to remove the rind. Usually, smaller wheels of brie have a very mild flavor. The rind also helps hold the brie in place when baking and once baked, the rind is easy to cut into.

Should brie be covered when baking?

Brie only bakes for 10-12 minutes and in that short period of time, does not need to be covered. It will not overcook or brown too quickly since it won't be in the oven for too long.

What to serve with baked brie?

Brie works well with a variety of additions. Serve baked brie with apple slices or endive leaves for a fresh crunch and slices of toasted bread and crackers are always easy.

How to warm up baked brie?

You can warm up baked brie by putting the brie in an oven safe dish and baking at 400 degrees Fahrenheit until warmed through and melty.

More Easy Appetizers to Try

Great meal recipes incorporating cheese

Baked brie topped with cranberry sauce and pistachios.
Print Recipe
5 from 6 votes

Cranberry Baked Brie with Honey and Pistachios

This cranberry baked brie is an easy and impressive appetizer that takes 15 minutes to make! Garnish with pistachios, honey and pomegranate seeds.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, French
Keyword: baked brie with cranberry, cranberry baked brie
Servings: 6 servings
Calories: 238kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 7 ounce wheel of brie
  • ½ cup cranberry sauce
  • ½ teaspoon cinnamon
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice
  • 2 tablespoons honey + more for garnish
  • ½ cup chopped pistachios
  • ¼ cup pomegranate seeds

For Serving

  • Crostini
  • Crackers
  • Apple Slices
  • Endive Leaves
US Customary - Metric

Instructions

Season the Cranberry Sauce

  • Pre-heat the oven to 400 degrees Fahrenheit.
  • Add orange zest, orange juice and cinnamon to the cranberry sauce and mix to combine.

Layer the Brie

  • Place the wheel of brie in a small baking dish or a small 6 inch cast iron skillet that fits the brie wheel perfectly. Slather a layer of cranberry sauce on top of the brie and sprinkle generously with chopped pistachios.
  • Drizzle the brie with honey and place in a 400 degree Fahrenheit oven and bake for 10-12 minutes, until the brie begins to soften and melt.

Garnish the Baked Brie and Serve

  • Once done baking, garnish the brie with pomegranate seeds and additional drizzle of honey. Serve the brie while still hot with crostini, crackers or apple slices.

Video

Notes

  • Substitute the cranberry sauce with fig jam or raspberry jam.
  • Look for a small wheel of brie that is double cream. The triple cream brie is too delicate to bake.
  • For a more pronounced flavor, look for camembert.
  • Instead of pistachios, use chopped walnuts, pecans or almonds.

Nutrition

Calories: 238kcal | Carbohydrates: 21g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 211mg | Potassium: 197mg | Fiber: 2g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 1mg

Roasted Garlic Caprese Latkes

· 5 Comments

Can' stop...won't stop...frying latkes that is! And dare I say that these caprese latkes are my favorite latke yet? Potato latkes are mixed with sweet roasted garlic and topped with slices charred tomatoes and decadent burrata cheese. Then finished with a bright and fresh basil oil to bring all the caprese flavors together!

Two potato latkes stacked with slices of roasted tomato and topped with burrata cheese and basil oil.

Every year I make a fun new twist on latkes. Now don't get me wrong, there is nothing like my moms classic potato latkes, but over the years I've had fun with twists on latkes.

I've made everything from Taro Latkes with Wasabi Mayo and Poke, which is a nod to my Hawaii upbringing to Hatch Chile and Cheese Latkes which has a lovely spice and flavor, thanks to the hatch chiles. And this year, we're cooking up caprese latkes!

Roasted Garlic Caprese Latkes

Caprese Latkes are a a fun twist on the traditional latkes. Roasted garlic is added to the potato mixture and once fried up, is topped with some delicious additions.

Slices of roasted tomato adorn the garlic potato latkes as well as creamy burrata cheese. I often add burrata whenever I am making a burrata caprese salad or roasted tomatoes and the creaminess works so well with the sweet condensed tomatoes.

And for a final bright layer, a quick and easy basil oil is drizzled on top of the caprese latkes, which offers both a pop of color and layer of freshness.

Why You’ll Love This Recipe

  • A fun twist on traditional latkes!
  • Make a batch of latkes ahead of time and freeze, then add toppings after re-heating.
  • Uses common ingredients such as potatoes, oil, tomatoes and basil.

Ingredients

  • Russet Potatoes: These potatoes fry up really well and make good latkes. I also like using Yukon gold potatoes which work well. Peel the potatoes and grate with a hand grater or feed through the grating attachment of a food processor.
  • Garlic: Whole bulb of garlic is roasted until the cloves are incredibly soft. Let it cool, then squeeze out the cloves and add to the potato mixture.
  • Shallot: Usually I grate a yellow onion and add that to the shredded potatoes, which you can do as well, but I find that the shallot flavors the potatoes really well in this recipe.
  • Eggs: 2 eggs are added to the potato mixture to help bind the mixture together.
  • Matzo Meal: My mom always added matzo meal to the latkes, which is ground up matzo. If you don't have matzo meal, substitute with all purpose flour.
  • Vegetable Oil: A high heat oil is needed to fry latkes and this is the time to not use the good stuff.
  • Tomatoes: Vine ripened tomatoes are sliced and roasted to top the caprese latkes with.
  • Burrata Cheese: One of my favorite Italian cheeses, burrata is a ball of mozzarella with a soft cream like cheese in the middle, called stracciatella. When you cut into the burrata, the soft cheese oozes out which is delicious and creamy.
  • Basil: Fresh basil leaves is mixed with olive oil to make a simple basil oil to drizzle over the burrata. You can also make basil pesto, which would be delicious.
  • Olive Oil: This is used for the basil oil and not the frying. I save olive oil for a light saute and not for a longer fry.

How to Make Caprese Latkes

Roast the Garlic and Tomatoes

  1. Preheat the oven to 400 degrees Fahrenheit and wrap the garlic in foil and place on a baking sheet.
  2. Roast the garlic for 20 minutes, then at the 20-minute mark, add the tomato slices to the baking sheet and drizzle with a bit of olive oil.
  3. Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.

Make the Latkes

  1. Shred the potatoes and shallot using either a hand grated or shred blade in a food processor.
  2. Transfer the shredded potato and shallot to a clean kitchen towel and squeeze most of the liquid out.
  3. Add the potato mixture to a bowl along with the eggs, matzo meal and squeeze out the roasted garlic cloves. Season with salt and pepper and mix everything well.
  4. To a wide pan, pour in enough vegetable oil to completely cover the bottom of the pan and up ½ an inch. Bring the heat up to medium-high and once the oil reaches 350 degrees Fahrenheit, fry 3-4 tablespoon sized latkes on the first for 3-4 minutes until golden brown, then flip over and fry for another 3 minutes.
  5. As you fry the latkes in batches, transfer the latkes onto a paper towel lined baking sheet and sprinkle with salt.

Make the Basil Oil

  1. Add the chopped basil and olive oil to a blender or small food processor and blend until well combined, then set aside.

Assemble the Caprese Latkes

  1. Top latkes with 1-2 slices of roasted tomato and a dollop of burrata cheese.
  2. Drizzle with the basil oil and enjoy.
Burrata and roasted sliced tomato is layered on top of fried potato latkes.

Latke Making Tips

  • Use the larger grates on the hand grater or shred attachment of the food processor.
  • Squeeze most of the moisture out of the potatoes is very important so the potatoes fry-up well and not get soggy.
  • If making the potatoes ahead, soak the peeled potatoes in a bowl of cold water.
  • Don't overcrowd the pan when frying, as you add the latkes, the oil temperature decreases. I suggest 3-4 latkes depending how wide your skillet is.
What are the best potatoes for latkes?

Russet potatoes are great for frying and work well for latkes. Yukon gold is another option that are great for latkes.

What is the best oil to fry latkes in?

High heat cooking oil such as vegetable oil or peanut oil is idea for frying latkes.

Can you make latkes ahead of time?

Yes, fry latkes ahead of time, drain and cool. They last in the refrigerator for up to 3 days in advance and can be frozen too. To reheat, places latkes on a lined baking sheet and into a 400 degree Fahrenheit oven and cook until warmed through.

More Latke Recipes to Try and Fry

Caprese latkes with roasted tomato and burrata cheese.
Print Recipe
5 from 6 votes

Roasted Garlic Caprese Latkes

Latkes with an Italian twist, these roasted garlic caprese latkes are topped with charred tomato, creamy burrata and finished with a bright basil oil.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Jewish
Keyword: caprese latkes, garlic potato latkes
Servings: 8 latkes
Calories: 260kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Latkes

Toppings

  • 1-2 vine ripened tomatoes cut into ½-inch slices
  • 1-2 balls of burrata cheese roughly torn
  • 1 cup fresh basil leaves
  • ½ cup Olive oil + more if needed
US Customary - Metric

Instructions

Roast the Garlic and Tomatoes

  • Preheat the oven to 400 degrees Fahrenheit and wrap the garlic in foil and place on a baking sheet. Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.
  • Roast the garlic for 20 minutes, then at the 20-minute mark, add the tomato slices to the baking sheet and drizzle with a bit of olive oil.
  • Continue roasting the garlic and tomatoes for another 20 minutes, until the tomatoes are soft and garlic is caramelized. Remove from the oven and cool.

Make the Latkes

  • Shred the potatoes and shallot using either a hand grated or shred blade in a food processor.
  • Transfer the shredded potato and shallot to a clean kitchen towel and squeeze most of the liquid out. Add the potato mixture to a bowl along with the eggs, matzo meal and squeeze out the roasted garlic cloves. Season with salt and pepper and mix everything well.
  • To a wide pan, pour in enough vegetable oil to completely cover the bottom of the pan and up ½ an inch. Bring the heat up to medium-high and once the oil reaches 350 degrees Fahrenheit, fry 3-4 tablespoon sized latkes on the first for 3-4 minutes until golden brown, then flip over and fry for another 3 minutes.
  • As you fry the latkes in batches, transfer the latkes onto a paper toweled lined baking sheet and sprinkle with salt.

Make the Basil Oil

  • Add the chopped basil and olive oil to a blender or small food processor and blend until well combined, then set aside.

Assemble the Caprese Latkes

  • Top latkes with 1-2 slices of roasted tomato and a dollop of burrata cheese. Drizzle with the basil oil and enjoy.

Notes

  • Use the larger grates on the hand grater or shred attachment of the food processor.
  • Squeeze most of the moisture out of the potatoes is very important so the potatoes fry-up well and not get soggy.
  • If making the potatoes ahead, soak the peeled potatoes in a bowl of cold water.
  • Don't overcrowd the pan when frying, as you add the latkes, the oil temperature decreases. I suggest 3-4 latkes depending how wide your skillet is.

Nutrition

Calories: 260kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 23mg | Potassium: 526mg | Fiber: 2g | Sugar: 1g | Vitamin A: 348IU | Vitamin C: 9mg | Calcium: 31mg | Iron: 2mg

Spinach and Potato Knish with Caramelized Onions

· 11 Comments

There is nothing like a well made potato knish that brings me right back to my childhood! These mini potato knishes are slightly elevated with the additions of caramelized onions and sautéed spinach all wrapped in an easy to make tender dough.

Potato knishes on a plate.

Potato Knish

If you've ever had a New York knish, you know how absolutely delicious and comforting they are. Knishes have a rich culinary history, coming from Eastern European Jews in New York.

I have had every kind of potato knish. I have had round ones and square ones. Fried ones and baked ones. Knishes stuffed with mashed potatoes and knishes stuffed with kasha.

I've eaten knishes everywhere from gas stations to the corner liquor store. I've had them at popular Jewish delis (Hello Katz knish!) and from the frozen aisle. I know a good knish when I see one. I recreated another Katz favorite when I made my Reuben Sandwich, Kicked Up a Notch.

What is a Potato Knish?

Potato Knishes consist of mashed potatoes that are wrapped in a flakey dough and baked. The results are a tender and flakey crust with a smooth and creamy potato mixture inside.

Traditionally (or how I grew up eating them), is to serve knishes with classic deli mustard to dip into.

Why You’ll Love This Recipe

  • Knishes are a great way to use up leftover mashed potatoes!
  • This is a great recipe to make ahead. You can make the filling and/or the dough recipe ahead of time.
  • These potato knishes are so comforting and full of flavors!

Ingredients

  • Flour: All purpose flour is used as the base for the knish dough.
  • Baking Powder: This helps give the dough a tender crumb.
  • Eggs: Used both in the dough and for an egg wash before baking.
  • Vegetable Oil: Oil is added in the knish dough.
  • White Vinegar: The vinegar reacts to the baking powder which helps in giving the dough a nice light and flakey texture.
  • Onions: Yellow onions are finely diced and caramelized until deeply golden brown and added to the mashed potato mixture.
  • Potatoes: This is a great time to use leftover mashed potatoes but if you don't have any, boil Yukon gold potatoes until incredibly soft, then mash the potatoes and add the caramelized onions and sautéed spinach.
  • Spinach: After the onions are sautéed, add spinach to the skillet and saute until just wilted. You can also saute kale or chard instead of spinach.
  • Sesame Seeds: These are optional, but gives a nice crunch to the potato knishes. Add the sesame seeds on top of the knishes before baking.

How to Make Spinach and Potato Knishes

Make the Knish Dough

  1. In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
  2. Bring the dough onto a lightly floured surface and knead by hand for about 5-8 minutes until it becomes a smooth and slightly elastic dough.
  3. Cover the knish dough with plastic wrap and allow the dough to rest in a bowl for about an hour, while you make the filling.
To a mixer, add flour, egg, oil, vinegar and water and begin to mix on low.
Mix the knish dough until dough forms and ingredients are well incorporated.
Form the knish dough into a ball and let it rest.

Make the Knish Filling

  1. Boil the potatoes until very soft and can easily be pierced with a fork. Drain the potatoes and add to a large bowl and mash.
  2. In a medium skillet, add olive oil and chopped onions and saute until deeply caramelized and soft, about 10-12 minutes.
  3. Add the spinach and saute for another 2-3 minutes until the spinach is just wilted. Add mixture to the potatoes.
  4. Mash the potatoes and spinach mixture together and mix to combine well. Season with salt and pepper and set aside to cool.
The beginning of sautéing chopped onions in a skillet.
Saute chopped onions until golden brown and sweet.
Continue sautéing onions until deeply golden brown and sweet.
Peeled and cooked potatoes in a bowl about to be mashed.
Mash the cooked potatoes and mix the sautéed spinach and caramelized onions in.

Assemble and Bake

  1. Once the dough has been rested, it will feel pretty oily which is ok. Cut the dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
  2. Add half of the potato mixture onto the dough and form into a long rectangle log. Brush the seam of the dough with water to help it stick.
  3. Fold the dough over twice so the dough wraps around the potato filling and place the log seam side down.
  4. Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
  5. Place the knishes onto a parchment lined baking sheet and brush with egg wash and sprinkle with sesame seeds.
  6. Bake at 375 degrees Fahrenheit for 30-35 minutes until golden brown.
Roll out the knish dough to a 9 by 13 rectangle.
Add half of the mashed potato mixture onto the knish dough and form into a long log.
Fold the knish dough over the potato mixture, seam side down.
Cut the log into 8 pieces, making small knishes.
Form each knish into a round knish and pinch the dough on one side so it's secure.
Place knish on a parchment lined baking sheet and sprinkle with sesame seeds.

Serve the Knishes

  1. Serve the knishes as is or with a side of deli style mustard.
Potato knish cut in half.
What do you eat potato knish with?

Knishes are great on their own but you can also serve them with mustard, horseradish or sauerkraut.

Can you make knishes ahead of time?

You can make the dough and potato mixture ahead of time up to 3 days in advance. You can also assemble and bake the knishes, let cool then freeze. To reheat, place the knishes on a baking sheet and into a 350 degrees Fahrenheit oven and bake until warmed through.

More Jewish Recipes

More classic deli inspiration

Potato knishes with sesame seeds on top.
Print Recipe
5 from 12 votes

Spinach and Potato Knish with Caramelized Onions

These potato knishes are filled with caramelized onions and sautéed spinach all wrapped in an easy to make tender dough.
Prep Time1 hour 20 minutes
Cook Time35 minutes
Dough Resting1 hour
Total Time2 hours 55 minutes
Course: Appetizer, Snack
Cuisine: Jewish
Keyword: potato knish, potato knishes, spinach knish
Servings: 16 knishes
Calories: 135kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Dough

Filling

Toppings

  • Sesame seeds for garnish
  • Egg wash (egg whisked with water) for brushing onto knishes
US Customary - Metric

Instructions

Make the Knish Dough

  • In the bowl of a stand mixer, add the flour and make a well in the center and add the wet ingredients; the egg, oil, vinegar and water. Use a dough hook to mix together until it forms into a cohesive mass. You may need to use a spatula every so often to push down the flour from the sides.
  • Bring the dough onto a lightly floured surface and knead by hand for about 5-8 minutes until it becomes a smooth and slightly elastic dough.
  • Cover the knish dough with plastic wrap and allow the dough to rest in a bowl for about an hour, while you make the filling.

Make the Knish Filling

  • Boil the potatoes until very soft and can easily be pierced with a fork. Drain the potatoes and add to a large bowl and mash.
  • In a medium skillet, add olive oil and chopped onions and saute until deeply caramelized and soft, about 10-12 minutes.
  • Add the spinach and saute for another 2-3 minutes until the spinach is just wilted. Add mixture to the potatoes.
  • Mash the potatoes and spinach mixture together and mix to combine well. Season with salt and pepper and set aside to cool.

Assemble and Bake

  • Once the dough has been rested, it will feel pretty oily which is ok. Cut the dough in half and roll out the first piece of dough to about a 9 x 13 rectangle.
  • Add half of the potato mixture onto the dough and form into a long rectangle log. Brush the seam of the dough with water to help it stick.
  • Fold the dough over twice so the dough wraps around the potato filling and place the log seam side down.
  • Cut log into 8 pieces, pinching the dough on one of the sides and gently forming into a little round knish.
  • Place the knishes onto a parchment lined baking sheet and brush with egg wash and sprinkle with sesame seeds.
  • Bake at 375 degrees Fahrenheit for 30-35 minutes until golden brown.

Serve the Knishes

  • Serve the knishes as is or with a side of deli style mustard.

Notes

Make sure the potato sand spinach filling is cooled before adding to the dough. 
Knishes can be made ahead of time, cooled and frozen. T0 reheat, place the knishes on a baking sheet and warm in a 350 degree oven until warmed through. 

Nutrition

Calories: 135kcal | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 229mg | Potassium: 306mg | Fiber: 2g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg

Salted Caramel Eclairs

· 6 Comments

Salted caramel eclairs is a delicious twist on the traditional French eclairs. Smooth and creamy pastry cream is piped into homemade pâte à choux and then glazed with a gorgeous salted caramel sauce. These eclairs are a true showstopper!

Assembled caramel eclairs decorated with edible sprinkles.

Salted Caramel Eclairs

Eclairs are a true show stopper and have always been one of my all time favorite desserts.

Classic eclairs consist of a light pastry dough called pâtè à choux that is filled with a sweet and incredibly silky smooth pastry cream.

Traditionally, the piped eclairs are coated with a thin layer of chocolate, however my version of eclairs are coated with a thin layer of decadent salted caramel that is irresistible!

Caramel eclairs is not a quick recipe, so it makes for a fun weekend or holiday baking project. For a fun Halloween dessert make my Sweet Intestines with Bloody Glass for Halloween.

Ingredients

  • Flour: All purpose flour is the base for the pastry dough. The flour is cooked with the butter until combined and then eggs are slowly added in, to form the dough.
  • Butter: Unsalted butter is used in both the pastry dough and pastry cream.
  • Eggs: You'll need 8 eggs for the entire recipe. 4 eggs are used in the pastry dough (pâte à choux) and 4 egg yolks are used in the pastry cream. Save the leftover egg whites for my frittata.
  • Whole Milk: Used for the pastry cream.
  • Heavy Cream: A bit of heavy cream is added to make the caramel sauce thick and creamy.
  • Corn Starch: This helps thicken the pastry cream so it's thick enough to pipe into the pastry dough shells.
  • Sugar: Granulated white sugar is used in both the pastry cream and caramel sauce.
  • Vanilla Bean: A whole vanilla bean is steeped in the pastry cream. Flatten the vanilla bean the best you can, then take a sharp knife and cut through it, horizontally, exposing the beans. Use the tip of the knife to scrape the seeds inside the pod and add that to the pastry cream, along with the pod. If you don't have a vanilla bean, use 1 teaspoon of vanilla extract or 1 teaspoon of vanilla paste.
  • Flakey Sea Salt: One of my favorite flakey salts is Fleur de Sel. There are light salt flakes that works nicely in the sweet caramel sauce.

How to Make Caramel Eclairs

There are 3 parts to making the eclairs. The pastry dough, the pastry cream and the caramel sauce.

Make the Pastry Cream (Make Ahead!)

  1. To a medium pot, add the milk, cornstarch, sugar, egg yolks, pinch of salt and the split vanilla bean and bring up to medium heat.
  2. Whisk the mixture together until smooth and thickened and the cream mixture coats the back of a spoon.
  3. Once thickened, remove mixture from the heat and strain through a fine mesh sieve into another bowl. This will help remove any lumps or eggs that may have scrambled.
  4. Place a sheet of plastic wrap directly over the cream, making sure it touches so no "skin" forms and chill the pastry cream in the refrigerator until completely cool, at least 4 hours. (Note* The longer it sits, the thicker cream will get and easier it is to pipe into pastry).
Whisk the pastry cream until smooth and thick.
Pass the thickened pastry cream through a fine mesh sieve for an ultra smooth cream.

Make the Pâte à Choux (Pastry Dough)

  1. Preheat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat.
  2. Meanwhile, in a medium pot, melt the butter, water and salt together over medium-low heat.
  3. Add the flour and stir with a spoon until everything is mixed together and forms a dough. Continue to cook the dough for 2 minutes, making sure there is no raw flour left.
  4. Add the eggs in, 1 at a time and continue mixing with a spoon until everything is well incorporated. It may look wet at first, but the dough will come come together and pulls away from the sides of the pot.
  5. Remove the dough from the heat and transfer to a piping bag or resealable plastic bag. Fill the bag 3.4 of the way full and cut a whole in one of the corners.
  6. Pipe logs of pastry cream onto the baking sheet, about 4-5 inches long, you can fit about 10-12 on each baking sheet.
  7. Bake the pâte à choux at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 250 degrees Fahrenheit and continue baking for another 20 minutes or until all the pâte à choux is golden brown. When done, remove from oven and allow to cool completely.
In a medium pot, melt butter, water and salt together. This is the first step in making eclairs.
Stir the flour into the butter and egg mixture until a dough forms for the pastry dough.
Stir the flour with the egg mixture until the dough forms into pâte à choux.
Pipe 2 to 3 inches of the pastry dough onto a a baking sheet.
Pipe 9 to 10 logs of pastry dough on to a baking sheet.
Bake at 425 degrees Fahrenheit for 10 minutes then reduce the heat to 250 degrees F and continue baking for another 20 minutes or until all the pate choux is golden brown. When done, remove from oven and allow to cool completely.

Make the Salted Caramel Sauce

  1. Add the sugar to a small pot and cook on low heat until the sugar gets clumpy.
  2. Use a wooden spoon to break up the sugar, if needed and continue cooking until the sugar melts and is completely smooth and turns a light brown color.
  3. Add butter, vanilla and heavy cream and stir together. Add a pinch of the flaky sea salt and taste for seasoning.
  4. Turn off heat and continue to mixing the caramel sauce until thickened and pourable. The set aside.
For the caramel sauce, In a small pot, add the sugar and cook on low heat until sugar gets clumpy
Cook the brown sugar until smooth and there are no clumps.
Add butter, vanilla and heavy cream to the melted brown sugar and stir until smooth and thickened.

Assemble the Eclairs

  1. Use a chopstick or skewer and poke holes on each side of the pastry shell, creating a tunnel inside the pastry.
  2. Pipe the chilled pastry cream into the pastry dough, but don't overfill.
  3. Dip one side of the eclair into the caramel sauce, or you can use a spoon to spoon the caramel sauce over the top.
  4. Garnish the eclair with extra sea salt or edible sprinkles.
Bake at 425 degrees Fahrenheit for 10 minutes then reduce the heat to 250 degrees F and continue baking for another 20 minutes or until all the pate choux is golden brown. When done, remove from oven and allow to cool completely.
Assemble eclairs and pipe the pastry cream into the eclair and spread caramel sauce on top.

A Few Tips

  • Make the pastry cream at least 4 hours in advance. The longer it sits and chills, the thicker and easier it will be to pipe into the eclair pastry shells.
  • Make the caramel sauce ahead of time as well, the longer the caramel sits, the thicker it will be.
  • To re-heat the caramel sauce, place on the stove top in a small pot over low heat and slowly heat until warmed and smooth.
Can you make eclairs ahead of time?

You can make the parts of the eclair ahead of time, such as the pastry cream and pastry dough, but don't assemble ahead of time. As the eclair sits, the cream can make the pastry dough very soggy.

Salted caramel eclairs are garnished with rose petals for color.

More Dessert Recipes to Try

Print Recipe
4.95 from 17 votes

Caramel Eclairs

Salted caramel eclairs is a trendy twist on the French classic. With flaky sea salt and deep caramel sauce.
Prep Time20 minutes
Cook Time30 minutes
Chilling4 hours
Total Time4 hours 50 minutes
Course: Dessert
Cuisine: French
Keyword: caramel eclairs, salted caramel eclairs
Servings: 24 eclairs
Calories: 185kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Pate Choux

  • 1 cup flour
  • 1 cup water
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • 4 eggs

Pastry Cream

  • 2 ¼ cups whole milk
  • ¼ cup corn starch
  • ¼ cup sugar
  • 4 egg yolks
  • 1 vanilla bean split in half and seeds removed
  • Pinch salt

Salted Caramel Sauce

US Customary - Metric

Instructions

Make the Pastry Cream (Make Ahead!)

  • To a medium pot, add the milk, cornstarch, sugar, egg yolks, pinch of salt and the split vanilla bean and bring up to medium heat.
  • Whisk the mixture together until smooth and thickened and the cream mixture coats the back of a spoon.
  • Once thickened, remove mixture from the heat and strain through a fine mesh sieve into another bowl. This will help remove any lumps or eggs that may have scrambled.
  • Place a sheet of plastic wrap directly over the cream, making sure it touches so no "skin" forms and chill the pastry cream in the refrigerator until completely cool, at least 4 hours. (Note* The longer it sits, the thicker cream will get and easier it is to pipe into pastry).

Make the Pâte à Choux (Pastry Dough)

  • Pre-heat the oven to 425 degrees Fahrenheit and line 2 baking sheets with parchment paper or a silpat.
  • Meanwhile, in a medium pot, melt the butter, water and salt together over medium-low heat.
  • Add the flour and stir with a spoon until everything is mixed together and forms a dough. Continue to cook the dough for 2 minutes, making sure there is no raw flour left.
  • Add the eggs in, 1 at a time and continue mixing with a spoon until everything is well incorporated. It may look wet at first, but the dough will come come together and pulls away from the sides of the pot.
  • Remove the dough from the heat and transfer to a piping bag or resealable plastic bag. Fill the bag 3.4 of the way full and cut a whole in one of the corners.
  • Pipe logs of pastry cream onto the baking sheet, about 4-5 inches long, you can fit about 10-12 on each baking sheet.
  • Bake the pâte à choux at 425 degrees Fahrenheit for 10 minutes, then reduce the heat to 250 degrees Fahrenheit and continue baking for another 20 minutes or until all the pâte à choux is golden brown. When done, remove from oven and allow to cool completely.

Make the Salted Caramel Sauce

  • Add the sugar to a small pot and cook on low heat until the sugar gets clumpy.
  • Use a wooden spoon to break up the sugar, if needed and continue cooking until the sugar melts and is completely smooth and turns a light brown color.
  • Add the butter, vanilla and heavy cream and stir together. Add a pinch of the flaky sea salt and taste for seasoning.
  • Turn off heat and continue to mixing the caramel sauce until thickened and pourable. The set aside.

Assemble the Eclairs

  • Use a chopstick or skewer and poke holes on each side of the pastry shell, creating a tunnel inside the pastry.
  • Pipe the chilled pastry cream into the pastry dough, but don't overfill.
  • Dip one side of the eclair into the caramel sauce, or you can use a spoon to spoon the caramel sauce over the top.
  • Garnish the eclair with extra sea salt or edible sprinkles.

Notes

  • Make pastry cream the night before or day in advance so it has time to cool completely and thicken.
  • The longer the caramel sits, the thicker it will become. You can reheat the caramel sauce on the stove top over low heat until warmed through.
 
Pate choux and pastry cream recipe adapted from Laura in the Kitchen
Salted caramel sauce recipe by Foodologie

Nutrition

Calories: 185kcal | Carbohydrates: 18g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 84mg | Potassium: 106mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 419IU | Vitamin C: 0.03mg | Calcium: 80mg | Iron: 0.5mg

Pear and Pomegranate Sangria

· 2 Comments

A fall twist on the traditional sangria, this sparkling pear and pomegranate sangria is mixed with pear simple syrup, pomegranate juice, and fresh pear slices that is not only delicious, but gorgeous too!

Pear and pomegranate red wine sangria in two glasses.

Pomegranate Pear Sangria

If you are looking for a simple and delicious fall batch cocktail, you will love this slightly sweet sparkling pomegranate sangria!

Fresh slices of red anjou pears and citrus slices are soaked in red wine with a touch of pear simple syrup, orange liqueur and St. Germaine and slightly tart pomegranate juice.

As the sangria sits, all of the flavors come together beautifully and the wine soaked fruit is always a nice surprise.

Pomegranate Sangria Ingredients

  • Red Wine: I prefer a lighter Spanish style such as Grenache or even a Pinot Noir .
  • Pomegranate Juice: I like the POM brand which has a perfect amount of sweetness.
  • Elderflower Liquor: I love St. Germaine and use it for all sorts of cocktails. The flavor is floral and reminiscent of pear.
  • Pear Simple Syrup: For added pear flavor. Simmer 1 cup sugar and 1 cup water and add a chopped pear. Then strain and let cool. You'll only need a few tablespoons so save the rest for cocktails.
  • Orange Liquor: Such as Grand Marnier or Cointreau.
  • Fresh Fruit: pear slices, orange slices, pomegranate seeds.
  • Sparkling Wine or Sparkling Water: just to finish the drink with.
Two glasses of red wine sangria with pomegranate and pear.

Make the Pear Simple Syrup

  1. Add 1 cup sugar and 1 cup water to a small pot.
  2. Add 1 diced pear and bring everything to a simmer.
  3. As soon as sugar dissolves, continue simmering for 5 minutes until sugar has dissolved and it's slightly thicker.
  4. Strain syrup and let cool. You'll have extra so save in a mason jar for future cocktail.

Assemble the Pomegranate Sangria

  1. To a large pitcher, add chopped pear, citrus slices and pomegranate seeds.
  2. Pour in the red wine, orange liqueur, pomegranate juice, few tablespoons of pear simple syrup and a few tablespoons of St. Germaine and stir together.
  3. Pour sangria over ice ¾ way full and top with sparkling wine or water.
  4. Garnish the sangria with pear slices, pomegranate seeds and sprig of thyme for color.
What wine goes with Pomegranate Sangria?

A lighter and slightly sweeter wine works best for sangria, such as Grenache, Pinot Noir or Malbec.

How long should you marinate sangria?

Sangria tastes best the longer it sits, so if you have the time, let the sangria marinate for at least 2 hours and up to 8 hours.

Can you make sangria into a mocktail?

Yes, there are a few non-alcoholic wines that will work for sangria. Or you can mix pomegranate juice, simple syrup, fresh fruit and top with sparkling water.

Other Sangria Variations

Sangria is so versatile, there are so many variations and fruits and fun twists on the classic.

Pomegranate Simple Syrup

Instead of pear syrup, make a pomegranate simple syrup.

  1. Add 1 ½ cups pomegranate seeds to a pot with 1 cup sugar and 1 cup water.
  2. Bring to a simmer and as soon as sugar has dissolved, continue simmering for another 5 minutes.
  3. Strain syrup and let cool before adding to cocktail recipes.

Ingredients

  • Sugar
  • Water
  • Red Wine 
  • Pears 
  • Orange 
  • Pomegranate Seeds
  • Pomegranate Juice
  • Orange Liqueur
  • Elderflower Liqueur 
  • Sparkling Wine
  • Sparkling Water
  • Thyme
  1. Make the Pear Syrup. In a small pot, combine the chopped pear, sugar and water. Bring to a simmer, then continue simmering for 5 minutes, until slightly thickened. Strain the syrup and chill while you make the sangria.
  2. Make the Sangria: In a large pitcher, add the red wine, sliced fruit St. Germaine, Grand Marnier and pomegranate juice. When the syrup is cool enough, add about ¼ cups worth first and taste for sweetness.
  3. Taste for Sweetness and Adjust: If you prefer your sangria less sweet, only had ½ cup of the pomegranate juice. If you like it more sweet, add the whole cups worth.
  4. Chill Sangria: For at least 2 hours and when ready to serve, pour in glasses and top with sparkling wine (or water) and garnish with pear slices, pomegranate seeds and thyme sprig.

More adult beverages

Boozy White Hot Chocolate

Pomegranate Ginger Cocktail

Chili-Lime Mango Margarita

Mango Swirled Coconut Margarita

Raspberry and Citrus Mezcal Cocktail

Pear and pomegranate sangria with pomegranate seeds and sliced pear.
Print Recipe
5 from 6 votes

Pear and Pomegranate Sangria

A fall twist on the traditional sangria, this pear and pomegranate sangria is mixed with pomegranate juice, pear simple syrup, fresh pear slices and citrus that is not only delicious, but gorgeous too!
Prep Time10 minutes
Cooling2 hours
Total Time2 hours 10 minutes
Course: Drinks
Cuisine: Mediterranean, Spanish
Keyword: citrus sangria, pear sangria, pomegranate sangria
Servings: 6 servings
Calories: 316kcal
Author: Samantha Ferraro
Cost: $12

Ingredients

Pear Simple Syrup

  • 1 pear
  • 1 cup sugar
  • 1 cup water

Sangria

  • 1 750 milliliters bottle light red wine such as Grenache or Pinot Noir
  • 2 Red AnjouPears cut into ½ inch cubes or slices
  • 1 Orange sliced
  • 1 cup Pomegranate seeds
  • 1 cup Pomegranate juice
  • 2 ounces Orange liqueur such as Grand Marnier or Cointreau
  • 2 ounces Elderflower liqueur such as St. Germain
  • Sparkling wine or sparkling water

Garnish

  • Sliced pear
  • Pomegranate Seeds
  • Thyme Sprig
US Customary - Metric

Instructions

  • Make the Pear Syrup. In a small pot, combine the chopped pear, sugar and water. Bring to a simmer, then continue simmering for 5 minutes, until slightly thickened. Strain the syrup and chill while you make the sangria.
  • Make the Sangria: In a large pitcher, add the red wine, sliced fruit St. Germaine, Grand Marnier and pomegranate juice. When the syrup is cool enough, add about ¼ cups worth first and taste for sweetness.
  • Taste for Sweetness and Adjust: If you prefer your sangria less sweet, only had ½ cup of the pomegranate juice. If you like it more sweet, add the whole cups worth.
  • Chill Sangria: For at least 2 hours and when ready to serve, pour in glasses and top with sparkling wine (or water) and garnish with pear slices, pomegranate seeds and thyme sprig.

Video

Notes

Sweetness is a personal preference, so when add about half the amount of simple syrup and add more for a sweeter sangria.
Sangria is best when served chill, so it's perfect to make ahead.
Add sparkling wine or water just when you're about to serve so the bubbles don't get flat.

Nutrition

Calories: 316kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 358mg | Fiber: 5g | Sugar: 62g | Vitamin A: 64IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg

Sautéed Balsamic Brussels Sprouts with Pine Nuts

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These sautéed brussels sprouts may be my favorite way to cook up these baby cabbages! Shredded brussels sprouts are sautéed with olive oil and garlic and finished with a drizzle of complex aged balsamic, sweet dried cranberries and savory toasted pine nuts.

Shredded cooked brussels sprouts on a white plate and drizzled with balsamic.

Sautéed Balsamic Brussels Sprouts

Every fall season, I always make roasted brussels sprouts with lemon zest but this year, I was craving something with a bit more sweetness and crunch. For another wonderful side dish try my classic green bean casserole.

Enter, these sautéed shredded brussels sprouts that are finished with a thick and slightly sweet balsamic that coats all of the brussels sprouts beautifully. As the shredded brussels sprouts sauté, they become incredibly tender with the edges slightly crisp.

Dried cranberries and toasted pine nuts are added for extra layers of texture and flavor and the combination of sweet, savory and crunchy is so delicious! This would be delicious served alongside roasted cornish hens as well!

Why You’ll Love This Recipe

  • Quick 15 minute recipe!
  • Thanks to store bought shredded brussels sprouts, the prep is very quick.
  • Lots of flavors and textures with the sweet balsamic, savory toasted pine nuts and dried cranberries.

Ingredients

  • Shredded Brussels Sprouts: Most grocery stores have shredded or sliced brussels sprouts, which makes this recipe a breeze! If not, you can ether shred them yourself using the slicing attachment of a food processor or slice them yourself by cutting each brussels sprout in half, then slice into shreds.
  • Olive Oil: Use a good extra virgin olive oil and drizzle a bit ore on as a garnish if you'd like!
  • Garlic: A few cloves of fresh garlic is finely chopped and added to the brussels sprouts as they are sautéing.
  • Aged Balsamic Vinegar: An aged balsamic vinegar is more complex, thicker and a bit sweeter. Some favorites are this Argentinian Aged Balsamic and this Italian Aged Balsamic.
  • Toasted Pine Nuts: I like to toast pine nuts with a little bit of olive oil on the stove top. Keep an eye on them and as soon as they change color to a light golden brown, remove them immediately, because pine nuts can burn quickly. Instead of pine nuts, you can substitute toasted slivered almonds, walnuts or pecans.
  • Dried Cranberries: Adds a bit more tartness and sweetness to the dish. You can also use dried cherries or golden raisins.

How to Make Sautéed Balsamic Brussels Sprouts

Prep the Brussels Sprouts

  1. If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
  2. Place the flat side down and slice through the halved brussels sprout so you get thin shreds.

Sauté the Shredded Brussels Sprouts

  1. Add olive oil to a wide skillet and place over medium heat. Add chopped garlic and shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
  2. Add the dried cranberries and toasted pine nuts and stir together.
  3. Season with salt and pepper and drizzle 2 tablespoons of aged balsamic.
  4. Turn off the heat and transfer the cooked brussels sprouts to a serving platter.
  5. Drizzle with more aged balsamic, if desired and additional toasted pine nuts and dried cranberries.
Sauteed balsamic brussels sprouts topped with balsamic, toasted pine nuts and dried cranberries.
How do you shred brussels sprouts?

Cut the root end of each brussels sprout off and discard. Then cut the brussels sprout in half and place the flat side down on your cutting board and slice through the brussels sprout half to make thin shreds.

Can you eat raw shredded brussels sprouts?

Yes, raw brussels sprouts are perfectly edible. Shredding the brussels sprouts makes them more tender as well.

Can I shred brussels sprouts in a food processor?

Yes, if your food processor comes with a shred or slicing attachment, you can feed the brussels sprouts through that to shred. If you don't, you can shred the brussels sprouts in the large bowl of a food processor by pulsing until the brussels are small shreds.

How long do shredded brussels sprouts last?

Shredded brussels sprouts can be prepped up to 3 days in advance and stay in tact very well.

Recipe Variations

  • Add crisp chopped bacon to the brussels sprouts.
  • Substitute toasted slivered or sliced almonds instead of pine nuts.
  • Crisp up cubes of pancetta before sautéing the brussels sprouts.
  • Add caramelized onions.

Other Vegetable Recipes to Try

Sauteed balsamic brussels sprouts topped with balsamic, toasted pine nuts and dried cranberries.
Print Recipe
5 from 4 votes

Sautéed Balsamic Brussels Sprouts with Pine Nuts

These sautéed balsamic brussels sprouts are made in nearly 15 minutes and finished dried cranberries, toasted pine nuts and a drizzle of sweet balsamic.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: brussels sprouts with pine nuts, sauteed balsamic brussels sprouts
Servings: 4 servings
Calories: 231kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • If shredding the brussels sprouts yourself, trim off the root end and cut the brussels sprout in half.
  • Place the flat side down and slice through the halved brussels sprout so you get thin shreds.
  • Add the olive oil to a wide skillet and place over medium heat. Add chopped garlic and the shredded brussels sprouts and saute for 8-10 minutes until the brussels sprouts are tender and slightly charred on the outside.
  • Season the brussels spouts with salt and pepper and add the dried cranberries and toasted pine nuts and stir together.
  • Drizzle the brussels sprouts with balsamic and stir together.
  • Transfer to a serving platter and garnish with additional dried cranberries, toasted pine nuts and an extra drizzle of balsamic.

Video

Notes

To toast pine nuts, drizzle a skillet with olive oil and toast pine nuts over medium heat. Stir the pine nuts around and keep an eye on them, as soon as the pine nuts turn to a golden brown, immediately remove from the pan. This should take 3-5 minutes. 

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 322mg | Potassium: 510mg | Fiber: 5g | Sugar: 10g | Vitamin A: 858IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg

Spiced Pumpkin Souffle

· 9 Comments

This orange spiced pumpkin souffle is exactly what I think of as the perfect fall dessert. The fall flavored pumpkin souffle is seasoned with fresh orange peel, a splash of Grand Marnier and a mixture of warm pumpkin pie spice.

Small and large pumpkin souffle that is dusted with powdered sugar.

Pumpkin Souffle

There are a handful of pumpkin recipes I will make once the season changes. You won't see me ordering a pumpkin spice latte, but instead you'll see me whipping egg whites for a pumpkin souffle or making pumpkin rugelach or savory creamy pumpkin soup with fried sage, which is much more my style.

This pumpkin souffle has gorgeous flavors of pumpkin pie spice with additional twists. A (healthy) splash of grand marnier is added with freshly zested orange peel and a touch of cardamom.

Picture the lightest, airiest pumpkin pie you have ever had. And then go make another.

Why You’ll Love This Recipe

  • The warm flavors of cardamom and cinnamon works well with the pumpkin and fresh orange zest.
  • Souffle is incredibly light and airy with lots of flavor!
  • Souffle is a masterful accomplishment and quite impressive!

Ingredients

  • Egg Whites: You'll need a lot of egg whites for this recipe. Save the leftover egg yolks and make stuffed challah french toast, or sweet potato frittata.
  • Spices: Cinnamon, cardamom, allspice, ginger, cloves, and nutmeg are all of the spices. If you don't have all of those, substitute 1 ½ teaspoons of pumpkin pie spice with ¼ teaspoon of cardamom.
  • Sugars: Regular white sugar and brown sugar are used in the base of the souffle and some of the white sugar is used to sprinkle around the buttered souffle mold. Once the souffle is done cooking, you can also dust with powdered sugar.
  • Cornstarch: This helps thicken the milk mixture.
  • Pumpkin Puree: canned pumpkin or freshly roasted pumpkin that is pureed and smooth is perfect for the recipe. Make sure to use pumpkin puree and not pumpkin pie mix.
  • Orange Liqueur: A splash of Grand Marnier, which is an orange liqueur is added to the pumpkin base. If you don't have Grand Marnier, you can use another orange liqueur or omit all together.
  • Fresh Orange Zest: This is where the bright orange flavor comes in and I highly recommend adding the citrus zest, it makes such a difference! I like using a microplane to scrape the orange zest.
  • Vanilla Extract: Use a good quality vanilla extract or vanilla paste.

How to Make Pumpkin Souffle

There are a few steps in making a tall and airy souffle, but if you follow the directions and get those egg whites to stiff peaks, you'll be good to go!

Make the Pumpkin Souffle Base

  1. Place a medium sized pot over medium heat and add the milk, cornstarch, spices and brown sugar and bring to a simmer.
  2. Once boiling, whisk for 2-3 minutes until just thickened.
  3. Turn off the heat and whisk in the pumpkin puree, Grand Marnier, vanilla extract and the orange zest. Let the mixture cool to room temperature.
To start the pumpkin souffle, stir together the milk, cornstarch, spices and brown sugar and bring to a simmer until boiling.
Whisk in the pumpkin puree into the milk and spices mixture to make the base of the pumpkin souffle.

Beat the Egg Whites

  1. Add the egg whites to the clean bowl of an electric stand mixer and beat the egg whites on low speed and will become foamy.
  2. Continue beating for 3-4 minutes until soft peaks form, then slowly add in ¾ cup of white sugar.
  3. Increase the speed to medium-high speed and continue to beat until stiff peaks form and you can hold your egg whites with a whisk and it stays stiff, for another 2-3 minutes.
8 eggs are separated into separate bows, with the egg whites in a large mixing bowl and egg yolks in another bowl.
Stiff egg whites are beaten in an electric mixer with whisk attachment.

Mix the Pumpkin Souffle Mixture

  1. Using a flexible spatula, fold a few dollops of the egg whites into the pumpkin mixture to help lighten.
  2. Then fold in the rest of the pumpkin mixture into the egg whites, in batches, until everything is just mixed together.
Gently stir the pumpkin base into the beaten egg whites.
Uncooked pumpkin base is mixed into the beaten egg whites to make the pumpkin souffle.

Prep the Souffle Molds

  1. Pre-heat the oven to 400 degrees Fahrenheit and set oven rack to lower half of oven.
  2. Grease the insides of the souffle molds with softened butter, all over the sides and bottom and dust the inside with white sugar, so there is an even light coating on the inside of the dish.
  3. Pour the pumpkin souffle mixture into the buttered ramekins, all the way to the top and smooth the top with a spatula. Gently tap the filled ramekins so even out the mixture.
  4. Optional: Wrap each ramekin with a sheet of aluminum foil to help the souffle rise.
Butter souffle molds with softened butter and dust with sugar on the bottom and sides.
Tent a sheet of aluminum foil around the souffle molds to help them rise.

Bake the Souffles

  1. Place the pumpkin souffles on a large baking sheet and bake for 30 minutes or until the souffle puffs up and are golden brown.
  2. When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.
Small 1 cup molds filled with cooked pumpkin souffle.
2 small cooked pumpkin souffles.

Frequently asked questions (how to store, freeze, etc) (yoast block)

Can you make a souffle ahead of time?

You can make the pumpkin mixture ahead of time, for up to 2 days in advance but the egg whites need to be beaten right before baking.

How can I keep the souffle from deflating?

The most important step is to stiffen the egg whites. Start beating the egg whites on low and gradually increase the speed and mix until egg whites are fluffy.

How do I know when my egg whites are at stiff peaks?

To know when your egg whites have reached stiff peaks, pick some of the egg whites with a whisk and hold it right side up. If the egg whites don’t dip, they are ready.

A Few Tips on Making a Tall Souffle

  • Use the freshest eggs you can find.
  • When separating the egg whites from the yolks, be careful not to get any yolk or shell in the egg whites, which can deflate the whipped egg whites.
  • When adding the pumpkin mixture to the stiffened egg whites, fold the mixture together in batches so keep the integrity of the stiffened egg whites.
A large 6 cup pumpkin souffle is dusted with powdered sugar and small 1 cup pumpkin souffle.

More sweet inspiration

2 small cooked pumpkin souffles.
Print Recipe
5 from 9 votes

Spiced Pumpkin Souffle

This light and airy pumpkin souffle is the perfect fall dessert!Flavored with fresh orange zest and warm pumpkin pie spice.
Prep Time20 minutes
Cook Time30 minutes
Pumpkin Mixture Chill Time1 hour
Total Time1 hour 50 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: pumpkin souffle
Servings: 6 servings
Calories: 239kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Pumpkin Mixture

Meringue

  • 8 egg whites
  • ¾ cups sugar

Souffle Molds

  • 2 tablespoons softened butter for greasing souffle molds
  • 2 tablespoons sugar for dusting souffle molds

Garnish

US Customary - Metric

Instructions

Make the Pumpkin Souffle Base

  • Place a medium sized pot over medium heat and add the milk, cornstarch, spices and brown sugar and bring to a simmer. Once boiling, whisk for 2-3 minutes until just thickened.
  • Turn off the heat and whisk in the pumpkin puree, Grand Marnier, vanilla extract and the orange zest. Let the mixture cool to room temperature.

Beat the Egg Whites

  • Add the egg whites to the clean bowl of an electric stand mixer and beat the egg whites on low speed and will become foamy. Continue beating for 3-4 minutes until soft peaks form, then slowly add in ¾ cup of white sugar.
  • Increase the speed to medium-high speed and continue to beat until stiff peaks form and you can hold your egg whites with a whisk and it stays stiff, for another 2-3 minutes.

Mix the Pumpkin Souffle Mixture

  • Using a flexible spatula, fold a few dollops of the egg whites into the pumpkin mixture to help lighten.
  • Then fold in the rest of the pumpkin mixture into the egg whites, in batches, until everything is just mixed together.

Prep the Souffle Molds

  • Pre-heat the oven to 400 degrees Fahrenheit and set oven rack to lower half of oven.
  • Grease the insides of the souffle molds with softened butter, all over the sides and bottom and dust the inside with white sugar, so there is an even light coating on the inside of the dish.
  • Pour the pumpkin souffle mixture into the buttered ramekins, all the way to the top and smooth the top with a spatula. Gently tap the filled ramekins so even out the mixture.
  • Optional: Wrap each ramekin with a sheet of aluminum foil to help the souffle rise.

Bake the Souffles

  • Place the pumpkin souffles on a large baking sheet and bake for 30 minutes or until the souffle puffs up and are golden brown.
  • When done, remove from oven and dust with powdered sugar. Serve immediately as they will begin to deflate.

Notes

  • Recipe makes 1 6-cup souffle + 3 individual souffles.
  • Pumpkin mixture can be made ahead of time and stored.
  • Please refer to my cheese souffle for step by step instructions.
  • Recipe adapted from  Epicurious with a few changes and additions
  • You can also add ½ teaspoon of cream of tart-tar to the egg whites to help stiffen, but it's not necessary.
  • If you don't have all of those, substitute 1 ½ teaspoons of pumpkin pie spice with ¼ teaspoon of cardamom.

Nutrition

Calories: 239kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 110mg | Potassium: 281mg | Fiber: 3g | Sugar: 38g | Vitamin A: 12866IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg

Kale Salad with Cranberries, Apples and Feta

· 8 Comments

If there was a salad I could eat every single day, it would be this kale salad with dried cranberries. The trick is to massage the maple Dijon dressing into the fibrous kale greens to really soften the leaves. Then toss in crisp apples, salty feta, toasted almonds and sweet cranberries to bring all the flavors together.

Kale apple salad with crumbled feta cheese and toasted almonds.

Kale Salad with Dried Cranberries

I have been on a kale kick to use up the rest of my harvest from our garden. Usually I'll saute kale for a simple kale pasta or stuff it between buttered phyllo for boreka, but this time I was crazing a hearty and flavorful fall'ish salad.

Shredded kale is massaged with a slightly sweet and acidic maple Dijon dressing and tossed with tart dried cranberries, salty feta and savory almonds.

For added sweetness and crunch, sliced apples are added in and the combination of the salty feta, creamy dressing, crisp apples and savory almonds is outstanding.

Ingredients

Ingredients for the kale apple salad with dried cranberries.

Lacinato Kale: Also called dino kale is a more tender kale compared to curly kale.

Feta Cheese: Look for feta that is in blocks and in brine, which will be creamier than the pre crumbled options.

Sliced Almonds: Sliced or slivered almonds that are lightly toasted give great crunch to the salad.

Dried Cranberries: Give the salad a touch of sweetness. If dried cranberries are not available, look for dried cherries or golden raisins.

Apple: A sweet crisp apple, such as honey crisp pr pink lady works great for the salad.

Olive Oil: Use a good quality extra virgin olive oil for the vinaigrette.

Apple Cider Vinegar: This vinegar is a bit sweeter and light and compliments the kale and fresh apple.

Dijon Mustard: A little Dijon mustard helps emulsify the vinaigrette and gives a savory layer of flavor.

Maple Syrup: Use a good quality real maple syrup for the vinaigrette, which gives the salad a lovely warm sweetness.

Instructions

Prep the kale

  1. Using both hands, strip the leaves off the stem.
  2. Discard the thick stem and slice through the leaves, making thin ribbons.
One leaf of fino kale on a cutting board.
Remove the dino kale leaves from the stem.
Remove the leaves from the kale stem.
Once the leaves are removed from the dino kale, discard the thick stem.
Sliced and shredded dino kale on a cutting board.

Massage the Kale with the Vinaigrette

The trick to a tender kale salad is massaging the kale, which helps to tenderize the fibrous leaves.

  1. Place shredded kale into a large bowl and drizzle some of the vinaigrette onto the laves.
  2. With clean hands, massage the dressing into the leaves, so all of the leaves are evenly coated and begin to soften.
Add the shredded dino kale to a large bowl.
Add maple vinaigrette to the shredded kale before massaging it.
Massage the vinaigrette into the kale to tenderize the leaves.

Assemble the Salad

  1. Add sliced almonds, dried cranberries, crumbled feta and sliced apples and toss to combine.
  2. Drizzle more maple vinaigrette if desired.
Add the shredded dino kale to a large bowl.
Add the sliced almonds to the shredded kale in a large bowl.
Add dried cranberries to kale and apple salad in a bowl.
Crumbled feta cheese is added to the kale salad, along with dried cranberries and almonds.
To the kale and feta salad, add sliced apples.
Toss the kale and cranberry salad together in a large bowl.

Do you need to massage kale for a salad?

You don't need to massage kale, but massage helps tenderize the leaves and is highly recommended.

Can you make kale salad ahead of time?

Kale salads hold up very well thanks to the fibrous leaves and can be made up to 1 day ahead of time.

How long do kale salads last?

Kale salad with dressing can last up to 2 days in the refrigerator.

What kind of dressing goes with kale salad?

You can use any kind of dressing for the kale salad, but a persona favorite is a maple dijon vinaigrette with apple cider vinegar.

Kale apple salad with maple vinaigrette and dried cranberries.

A Few Tips

  • Maple dressing yields to about ½ cup. Save extra and place in the fridge for later use, it will last at least 5 days.
  • If you would like to make this vegan or dairy free, omit the feta cheese.
  • To prep ahead: assemble kale, almonds cranberries and leave the sliced apples separate until just before serving.
  • You can also store the sliced apples in a bowl filled with cold water and a few drops of lemon juice to keep the apples fresh.
  • To toast sliced almonds, place in a dry skillet over low-medium heat and use a spatula to move the nuts around until just golden brown and you can smell a nutty aroma. As soon as they change color, remove and set aside.

More Kale Recipes to Try

Serve the kale cranberry salad on a platter with crumbled feta cheese and apples.
Print Recipe
5 from 7 votes

Kale Salad with Dried Cranberries Apples and Feta

Kale salad is tossed with a slightly sweet maple Dijon dressing, dried cranberries, creamy feta, apples and toasted almonds.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dinner, Main Course, Salad, Side Dish
Cuisine: American
Keyword: kale salad with cranberries
Servings: 4 servings
Calories: 580kcal
Author: Samantha Ferraro
Cost: $5

Ingredients

Maple Dijon Dressing

Kale Salad

  • 1 large bunch of kale stems removed and shredded
  • 1 apple cut into matchsticks
  • ½ cup dried cranberries
  • ½ cup sliced toasted almonds
  • 4 ounces feta cut into ½ inch cubes
US Customary - Metric

Instructions

  • Start by making the maple dressing and add all the dressing ingredients to a mason jar and shake for 30 seconds until dressing is emulsified. You can also do this in a bowl and whisk everything together. Set aside.
  • Add shredded kale to a large bowl and pour a few tablespoons of the dressing onto the kale. Using clean hands, massage the dressing into the kale, breaking up the leaves a bit to really work the dressing in. The greens should be lightly and evenly coated with the dressing.
  • Add the sliced apple, dried cranberries, almonds and feta and give everything a good toss.
  • Serve kale salad and garnish with extra almonds or feta if desired.

Video

Notes

Maple dressing yields to about ½ cup. Save extra and place in the fridge for later use, it will last at least 5 days.
If you would like to make this vegan or dairy free, omit the feta cheese.
To prep ahead: assemble kale, almonds cranberries and leave the sliced apples seperate until just before serving.
You can also store the sliced apples in a bowl filled with cold water and. a few drops of lemon juice to keep the apples fresh.
To toast sliced almonds, place in a dry skillet over low-medium heat and use a spatula to move the nuts around until just golden brown and you can smell a nutty aroma. As soon as they change color, remove and set aside.

Nutrition

Calories: 580kcal | Carbohydrates: 31g | Protein: 11g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 658mg | Potassium: 378mg | Fiber: 6g | Sugar: 20g | Vitamin A: 1571IU | Vitamin C: 19mg | Calcium: 253mg | Iron: 2mg

Maple Roasted Acorn Squash with Pomegranate and Tahini

· 2 Comments

This roasted acorn squash with pomegranate may be one of my all time favorite vegan recipes to serve in the fall season! Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.

Roasted acorn squash is quartered and laid out on a platter and drizzled with tahini and topped with pomegranate and fresh herbs.

Roasted Acorn Squash with Pomegranate

Roasted squash is one of my favorite side dishes to make in the fall and winter seasons. There is always parmesan roasted delicata squash on the menu as well as this roasted acorn squash with pomegranate. For another wonderful side dish try my classic green bean casserole.

The oven roasted acorn squash couldn't be easier to make! Wedges of acorn squash are brushed with sweet maple syrup and cinnamon, creating a sweet and buttery flavor. Then once the squash is roasted, everything is drizzled with tart pomegranate molasses and a decadently creamy maple tahini sauce that is out of this world! This would be fantastic served alongside roasted chicken quarters as well!

And for a pop of color and texture, pomegranate seeds and fresh herbs garnish the roasted acorn squash and round out the entire dish.

Why You’ll Love This Recipe

  • This acorn squash recipe is completely vegan!
  • This is a great recipe to make ahead and can be served warm or at room temperature.
  • The maple tahini sauce is incredibly creamy and slightly sweet, you'll want to drizzle it on top of everything! (Though, may I suggest, saving some for these apple boreka.
  • Lots of layers of flavor! Between the sweet maple roasted squash to the tangy pomegranate molasses and the fresh pomegranate seeds, this squash recipe does not lack flavor!

Ingredients

Ingredients for maple roasted acorn squash with pomegranate.

Acorn Squash: You can either use acorn squash or kabocha squash which are both hearty winter squashes and will roast nicely with the maple syrup. Cut the squash into wedges and remove the seeds before roasting.

Maple Syrup: Use a good quality real maple syrup to really showcase it's natural flavors. The maple syrup is brushed onto the squash and used to make the sweet creamy tahini sauce.

Cinnamon: A touch of cinnamon is sprinkled onto the squash with the maple syrup and gives the squash an earthy and comforting flavor.

Pomegranate Molasses: Used in Mediterranean cuisine, pomegranate molasses is reduced pomegranate juice that is thick like molasses and has a tart flavor. I often use pomegranate molasses on roasted carrots and drizzled on top of halloumi fries! The combination of the tart pomegranate molasses works really well with the sweet roasted squash and maple syrup.

Tahini: A sesame seed paste that can be found in the same aisle as almond butter or peanut butter in grocery stores. Usually, tahini sauce is made savory but is versatile enough to make sweet as well. A little maple syrup is added to the tahini sauce, creating a gorgeous slightly sweet and creamy sauce that is perfect to drizzle over roasted winter squash.

Pomegranate Seeds: Fresh pomegranate seeds are added as a garnish, giving the roasted squash a pop of color and texture.

Fresh Herbs: Use either chopped parsley or chopped cilantro to garnish the finished dish.

Instructions

Season and Roast the Acorn Squash

  1. Pre-heat the oven to 400 degrees Fahrenheit and cut the acorn squash into wedges.
  2. Brush the acorn squash with maple syrup, cinnamon and a drizzle of olive oil.
  3. Roast the squash until the flesh is tender and caramelized and can be easily pierced with a knife, for about 40-45 minutes.

Make the Maple Tahini Sauce

  1. Add tahini and a few tablespoons of warm water and maple syrup to a small food processor and blend.
  2. As the tahini blends, it will thicken up, add more warm water until the consistency is pourable and creamy.
  3. Taste for seasoning and adjust as needed.

Garnish the Roasted Squash

  1. Once the squash is done roasting, transfer the wedges to a platter and drizzle with maple tahini sauce, pomegranate molasses and garnish with pomegranate seeds and fresh herbs.
Roasted acorn squash is garnished with pomegranate seeds, fresh herbs and wedges of lemon on the side.
Can you eat acorn squash skin?

Yes, acorn squash is edible but is a bit thick.

Should you remove the skin from acorn squash?

You do not need to peel or remove the skin from acorn squash. As the squash roasts, the pool softens slightly and is edible.

How do you cut acorn squash for roasting?

Acorn squash is hard, so use a sharp knife. Stabilize the squash on a cutting board and cut the squash in half, then in quarters and then into wedges. Discard the seeds before roasting.

Can roasted acorn squash be made ahead of time?

Yes, you can either cut the squash ahead of time before roasting or roast the squash up to 1 day in advance. When ready to serve, place in a warm oven to heat through.

Similar Recipes to Try

Acorn squash is drizzled with tahini and topped with chopped parsley and pomegranate seeds.
Print Recipe
5 from 5 votes

Maple Roasted Acorn Squash with Pomegranate and Tahini

An easy Mediterranean vegan side dish, this roasted acorn squash with pomegranate is drizzled with creamy maple tahini and pomegranate molasses.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Mediterranean
Keyword: oven roasted acorn squash, roasted acorn squash with pomegranate
Servings: 8 servings
Calories: 463kcal
Author: Samantha Ferraro
Cost: $5

Equipment

Ingredients

Acorn Squash

Maple Tahini Sauce

Garnish

  • ½ cup pomegranate seeds
  • ¼ cup pomegranate molasses
  • 1 lemon cut into wedges
  • Fresh parsley or cilantro chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and place the acorn squash wedges on a foil lined baking sheet.
  • Brush the squash with maple syrup, cinnamon and salt and drizzle with olive oil and roast the squash for 40-45 minutes, until the squash is tender.
  • While squash is roasting, make the maple tahini sauce. Add tahini, maple syrup and a few tablespoons of warm water to a small food processor and blend until smooth. Add more warm water as needed, until sauce is pourable and creamy.
  • Once squash is done roasting, add the cooked acorn squash to a platter and drizzle with the maple tahini sauce and and drizzle with pomegranate molasses. Garnish the squash with pomegranate seeds and fresh herbs and serve with lemon wedges.

Video

This roasted acorn squash with pomegranate may be one of my all time favorite vegan recipes to serve in the fall season! Maple and cinnamon are brushed onto wedges of acorn squash and roasted until tender and caramelized. Then the acorn squash wedges are topped with a sweet creamy maple tahini sauce, tart pomegranate molasses and fresh pomegranate seeds. This one is a true feast for both the eyes and palate.

Notes

Depending how thick the squash wedges are, cooking time may take longer. The squash is ready when you can easily pierce the flesh with a knife and if comes out easily. 
Acorn squash peel is completely edible but is thick. 
The maple tahini sauce can be made ahead of time up to 3 days in advance. It will thicken in the fridge, so whisk in more warm water until creamy. 

Nutrition

Calories: 463kcal | Carbohydrates: 78g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 37mg | Potassium: 1849mg | Fiber: 10g | Sugar: 35g | Vitamin A: 6178IU | Vitamin C: 73mg | Calcium: 201mg | Iron: 4mg

Challah Stuffing with Leeks and Sausage

· 17 Comments

Dare I say this may be my favorite holiday stuffing? This challah stuffing is generously flavored with sautéd leeks, savory sausage, sweet dried cherries and loads of herbaceous thyme and oregano.

Challah bread stuffing with leeks, herbs and dried cherries.

Challah Stuffing with Sausage

It's all about the side dishes when it comes to Thanksgiving dinner and my favorite is any kind of savory bread pudding with leeks or a savory sausage stuffing. For another wonderful side dish try my classic green bean casserole.

And dare I say that this challah stuffing may be one of my all time favorite ways to make stuffing? Challah is one of my favorite breads to make and I love having fun with all the flavors. Usually, challah is made sweet but when challah is made savory, it can be a fantastic base for stuffings.

This mushroom challah stuffing doesn't lack flavor, I'll tell you that right now! Savory sausage is browned and caramelized and tossed with sautéd vegetables, mushrooms and herbs and once baked, the top of the stuffing gets golden brown and the middle stays tender and so delicious!

Why You’ll Love This Recipe

  • The challah bread gives the challah stuffing a lightly sweet flavor and tender texture.
  • This stuffing has lots of flavors! The combination of the savory mushrooms and leeks with the sweet dried cherries is fantastic!
  • Perfect to make ahead! Assemble the stuffing up to a day in advance uncooked or cook ahead and heat through when you're ready to serve.

Ingredients

Challah stuffing ingredients with sausage and leeks.
  • Challah Bread: Challah is Jewish braided bread with eggs and yeast, which creates a lovely airy and eggy texture. When challah is made into stuffing, the middle stays soft and the outside gets golden brown and perfectly crisp. You can buy challah in the bakery section of grocery stores or you can make your own savory garlic rosemary challah would would be delicious!
  • Sausage: If keeping Kosher, use an Italian flavored turkey or chicken sausage and if not, a pork Italian sausage works as well.
  • Butter: Unsalted butter is used to saute the vegetables and to top the challah stuffing before it's baked.
  • Leeks: Fresh leeks that are sliced thin are sautéed in the butter and give the stuffing a great savory flavor. Leeks are in the onion family and have a more tender and slightly sweet flavor.
  • Celery: Chop the celery into ½ inch cubes so the vegetables are all about the same size. I also like using the leaves on the celery stalks as well.
  • Fresh Herbs: Fresh oregano and fresh thyme are finely chopped. Remove the leaves from the stem then give the leaves a good chop.
  • Mushrooms: White button mushrooms or cremini mushrooms work great here.
  • Dried Cherries: If dried cherries are not available, substitute with dried cranberries.
  • Chicken Stock: I like using a chicken stock base, which gives great flavor. Mix a few teaspoons of the stock base into water and pour into the stuffing mixture.

How to Make Challah Stuffing

Prep the Challah

  1. Pre-heat the oven to 400 degrees Fahrenheit and cut challah into 1 inch cubes.
  2. Spread the challah cubes onto a baking sheet and bake for 8-10 minutes just to dry the bread out a bit.
To dry out challah bread for stuffing, cut the challah into cubes and lay on a baking sheet and bake for 10 minutes to dry out slightly.

Brown the Sausage

  1. Crumble the sausage and add to a skillet and place over medium heat.
  2. Cook sausage until caramelized and sausage is cooked through, then remove and set aside.
Brown chunks of Italian sausage to add to the savory bread pudding.

Saute the Vegetable Mixture

  1. Melt butter in a wide skillet and add leeks and saute until softened, about 4-5 minutes.
  2. Add chopped celery and continue sautéing for another 2-3 minutes until celery begins to soften.
  3. Add the chopped mushrooms and saute for another 2-3 minutes, giving everything a good stir.
  4. Add the chopped herbs and dried cherries and continue sautéing for another minute so the dried cherries begin to plump up and herbs are fragrant.
  5. Add the cooked sausage and pour in the chicken stock and give everything a good stir. Continue cooking for another 1-2 minutes to reduce the stock slightly and so all the flavors can blend together.
Melt a few tablespoons of butter in a wide skillet.
Once butter is melted, add sliced leeks and saute for a few minutes to soften.
Once the leeks are sautéed, add chopped celery and saute for a few minutes.
Once leeks and celery are sautéd, add the mushrooms and cook until mushrooms are softened.
Chopped fresh oregano and chopped thyme is added to the challah stuffing mushroom mixture.
Add dried cranberries to the mushroom and vegetable mixture for stuffing. Let the dried cherries saute so they plump up.
Cook the mushroom and herb mixture for a few minutes.
Add cooked crumble sausage to the vegetable mixture for challah stuffing.
Chicken broth is poured into herb and mushroom mixture for challah stuffing.

Assemble the Challah Stuffing

  1. Add the cubed challah to a large bowl and pour in the mushroom mixture.
  2. Give everything a really good stir so all of the bread is coated with the liquid and vegetables.
  3. Add the stuffing to a buttered casserole dish and dot butter on top.
  4. Bake the stuffing for 40-45 minutes at 350 degrees and tent with foil for the last 10 minutes if the top of the stuffing is getting too browned too quickly.
Add cubed challah bread to a large bowl before adding the vegetable mixture.
Once the vegetables are cooked, add the mixture to the cubed challah bread and mix together before adding to a casserole dish.
Transfer the challah stuffing mixture to a buttered casserole dish.

Can you make the challah stuffing ahead of time?

Yes! You can either assemble before baking up to 1 day in advance or bake the stuffing fully, then let cool and when ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.

Can I substitute celery in stuffing?

If you don't like celery in your stuffing, you can omit it all together or substitute with a chopped apple or chopped fennel.

What else can be added to the challah stuffing?

Other ingredients you can add are dried cranberries, chopped apple, wilted spinach or substitute other read for the challah such as white bread or sourdough bread.

Cooked challah stuffing with leeks, mushrooms and sausage.

Other Sides for Fall and Thanksgiving

More great Challah inspiration

Cooked challah stuffing with sausage and leeks.
Print Recipe
5 from 16 votes

Challah Stuffing with Leeks and Sausage

Challah Stuffing flavored with turkey sausage, sweet dried cherries and loads of herbaceous thyme and oregano.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: challah stuffing, challah stuffing with leeks
Servings: 6 servings
Calories: 307kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 challah loaf cut into 1 inch cubes, day old preferred
  • ½ pound Italian sausage pork sausage or turkey sausage
  • 4 tablespoons butter divided (non-dairy butter if keeping Kosher)
  • 1 leek thinly sliced
  • 2 celery stalks cut in ½ inch cubes
  • 2 cups button mushrooms cut in quarters
  • 3-4 sprigs fresh oregano leaves removed and chopped
  • 3-4 sprigs fresh thyme leaves removed and chopped
  • 4 ounces dried cherries or cranberries
  • Salt and pepper to taste
  • 2 cups chicken stock
US Customary - Metric

Instructions

  • If your challah is fresh, preheat the oven to 400 degrees Fahrenheit and place challah cubes on a baking sheet and cook for about 10 minutes until dried out a bit.
  • Break up sausgae in a skillet and palce over medium heat. Cook sausage until caramelized and cooked all the way through, then set aside.
  • In the same skillet, melt butter and add the leeks and saute for 4-5 minutes until softened. Add celery and continue sautéing for another 2-3 minutes, then add the mushrooms and continue cooking until mushrooms begin to soften, for another 2-3 minutes.
  • Add the chopped herbs and dried cranberries and season with salt and pepper and continue sauteing for another minute until the herbs are fragrant and dried cherries are plump.
  • Pour in the chicken stock and bring to a simmer for another minute to reduce slighlty and so all the flavors can meld together.
  • Place the dried challah cubes into a large bowl and pour the vegetable mixture and cooked Sausage over and give everything a good mix so the bread is coated with the stock, sausage and cooked vegetables.
  • Spread 1 tablespoons of butter into a 2-3 quart baking dish and pour stuffing mixture in.
  • Dot the challah stuffing with butter all over the top and bake at 350 degrees about 40-45 minutes. Tent with foil if the top is getting too brown for the last 10 minutes.

Video

Notes

You can either assemble before baking up to 1 day in advance or bake the stuffing fully, then let cool and when ready to re-heat, place in a 350 degree Fahrenheit oven until warmed through.
This recipe works in a 9x13 baking dish and can also fit into a 9x9 square dish. 
Ovens vary in temperature depending on the oven and where the sweet spot is in your oven so check that you don't over or undercook the recipe.

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 460mg | Potassium: 330mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1201IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

Savory Sausage Bread Pudding with Spinach

· 7 Comments

With Italian flavor of red wine and sweet Italian sausage, this savory sausage bread pudding will be your new favorite holiday staple! Savory cubes of ciabatta bread, are tossed with sweet caramelized onions, savory Parmesan cheese and tender spinach. This savory bread pudding can take on any holiday stuffing, with style and loads of intense flavors!

Savory sausage bread pudding with caramelized onions, spinach and cubes of ciabatta bread.

Savory Bread Pudding

Typically, bread pudding is made sweet (and if you are in the mood for a sweet bread pudding, you'll have to check out my Nutella banana bread pudding), but bread pudding can also be made into a delicious and savory side dish!

Think of this as a not so distant cousin to Thanksgiving stuffing, but punched up with lots of intense flavors. This savory sausage bread pudding is inspired from one of my favorite Italian pizzas, with chunks of Italian sausage, tender spinach that wilts ever so gently and a loads of grated Parmesan cheese and fresh herbs to bring out all the flavors.

Why You'll Love This Recipe

  • Lots of bold flavors from the Italian sausage, fresh herbs and Parmesan cheese.
  • Perfect to make ahead and reheat when you're ready to serve.
  • Bread pudding has milk, creating a creamier and more filling consistency.
  • The caramelized onions give the bread pudding a touch of sweetness that works well with the savory sausage.
  • Great addition to your other favorite holiday side dishes!

Ingredients

  • Ciabatta Bread: Day old and dried out is preferred, so the bread is able to soak up the custard nicely.
  • Italian Sausage: Use 2-3 links of Italian sausage, either hot or sweet.
  • Fresh Herbs: Rosemary, thyme and oregano is used in the recipe. Use all or any combination, but fresh herbs are definitely a must have!
  • Red Wine: Not exactly traditional in bread pudding or stuffing, the red wine gives the savory bread pudding a great depth of flavor. I like to use a drier red wine, such as Cabernet.
  • Eggs and Milk: The base of bread pudding custard.
  • Chicken Stock: Similar to Thanksgiving stuffing, some chicken stock is added to the liquid mixture, in addition to the milk and eggs.
  • Fresh Spinach: Baby spinach is mixed into the savory bread pudding and as it bakes, the spinach gently wilts.
  • Parmesan Cheese: A classic ingredients to any Inspired Italian recipe. A good amount of grated Parmesan is added to the savory bread pudding and gives it a nutty, slaty layer of flavor.
  • Red Onion: Thinly sliced red onions are caramelized and become sweet and added to the savory bread pudding.

How to Make Savory Sausage Bread Pudding

Cook the Sausage and Caramelize the Onions

  1. Remove sausage from casings and break up the meat. Add Italian sausage to skillet and cook on medium-high heat until sausage is cooked through and browned on all sides.
  2. Add the chopped rosemary, thyme and oregano, chopped garlic and pinch of red pepper and continue sautéing for 1-2 minutes until the garlic is fragrant.
  3. Pour in red wine and use a sturdy spatula to scrape up any meaty beats from the pan and continue to cook for another 2-3 minutes so wine reduces.
  4. Stir spinach in and saute until spinach just wilts, then remove mixture and set to the side.
  5. In another skillet, drizzle with olive oil and add the sliced red onions and sauté until onions are sweet and caramelized, about 10 minutes, then set aside.
Caramelizing thinly sliced red onions to add to the savory bread pudding mixture.
Brown chunks of Italian sausage to add to the savory bread pudding.

Whisk the Custard Together

  1. In a large bowl, add the eggs, milk and chicken stock and whisk to combine. I like using this reduced chicken stock that you can add to water and has great flavor.

Assemble the Bread Pudding

  1. Drizzle a large casserole dish with olive oil and add the cubed ciabatta bread and scatter the sausage mixture on top.
  2. Pour over the custard over everything and use a spoon to gently mix the fillings together, while pressing down onto the bread pudding, so all of the bread is soaked in. Top with the caramelized onions and grated Parmesan cheese and an extra drizzle of olive oil on top.
  3. Cover the casserole dish with foil and let pudding sit for 3 hours to overnight.
  4. When ready to bake, preheat oven to 400 degrees Fahrenheit and bake for 1 hour. Then remove the foil and continue baking for another 10 minutes to brown the top.
Savory bread pudding with sausage, caramelized onions, spinach and Parmesan cheese.

Tips, Suggestions and Substitutions

  • Day old bread that is dry is best for stuffing and bread puddings. If you only have fresh bread, toast the cubbed bread in a 350 degree Fahrenheit oven for 10 minutes until dried throughout.
  • Bread pudding needs time to sit so the bread can soak up the liquid and is perfect to make ahead of time.
  • A great substitute for Italian sausage is turkey sausage, chicken sausage or for a vegetarian option, sautéed mushrooms.
What is bread pudding vs. stuffing?

The difference between the two is that a savory bread pudding has eggs and milk, creating an incredibly creamy mixture. On the other hand, stuffing, uses stock and sometimes eggs as it's liquid base.

Can you make bread pudding ahead of time?

Yes and it is actually better to! You can either make the mixture and assemble, then freeze before baking or you can make the bread pudding, bake, let cool then freeze. Then when you're ready, heat in the oven until warmed through.

Can you freeze bread pudding?

Yes, bread pudding freezes very well. You can either freeze uncooked or after it is cooked.

More Bread Pudding Recipes to Try

Savory sausage bread pudding casserole in a large baking dish, with sweet italian sausage, cubes of ciabatta bread and caramelized onions.
Print Recipe
5 from 8 votes

Savory Sausage and Onion Bread Pudding

This savory bread pudding will be your next favorite holiday staple, with Italian sausage, sweet caramelized onions and savory Parmesan cheese.
Prep Time3 hours 30 minutes
Cook Time1 hour 10 minutes
Total Time4 hours 40 minutes
Course: Side Dish
Cuisine: American, Italian
Keyword: savory bread pudding, savory sausage bread pudding
Servings: 8 servings
Calories: 363kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Sausage Mixture

  • 2 links of Italian Sausage hot or sweet
  • 1 tablespoon olive oil
  • 2 sprigs fresh rosemary leaves finely chopped
  • 2-3 sprigs fresh thyme leaves removed and chopped
  • 1-2 sprigs of fresh oregano leaves removed and chopped
  • 2 garlic cloves chopped finely
  • ½ teaspoon red pepper flakes optional for heat
  • ¾ cup red wine such as Cabernet
  • 1 cup raw spinach leaves

Caramelized Onions

Custard

Bread Pudding

US Customary - Metric

Instructions

Make the Sausage Mixture

  • For the sausage mixture, drizzle a skillet with olive oil and remove sausage from the casing and breaking up the sausage. Cook sausage until cooked through and caramelized on all side.
  • Add the chopped rosemary, thyme and oregano, chopped garlic and red pepper flakes and continue cooking for another 1-2 minutes until garlic is fragrant.
  • Pour the red wine in and use a sturdy spatula to scrape up any meaty bits from the bottom of the pan. Continue cooking for another 2-3 minutes until the wine has reduced, then set mixture aside.
  • Lower the heat and add the spinach and saute until spinach is just wilted, for another minute

Caramelize the Onions

  • In another skillet, (or you can use the same skillet you cooked the sausage in), drizzle with 2 tablespoons of olive oil and place over medium heat. Add the sliced onions and cook until onions are caramelized and softened, about 10 minutes, then set aside.

Make the Custard

  • In a medium-large bowl, whisk the eggs, milk and stock until well combined.

Assemble the Bread Pudding

  • Drizzle the bottom of a large casserole dish with 1 tablespoon of olive oil and add the cubed bread and scatter the sausage mixture on top and gently mixing in. Pour the egg mixture over the bread and use a spoon to gently mix everything together while gently pressing down so all the bread is soaked in.
  • Scatter the caramelized onions on top and the grated Parmesan cheese and drizzle with a bit more olive oil on top.
  • Cover the dish with foil and let pudding soak in the refrigerator for 3 hours to overnight.
  • When ready, leave foil cover on and bake the bread pudding at 400 degrees Fahrenheit for 50 minutes to1 hour. Then remove foil and continue to bake for another 10 minutes to brown the top.
  • When done, remove foil and cool for 10-15 minutes before serving.

Notes

Bread pudding needs to sit for a minimum of 3 hours and is best made the day before baking.
To toast bread, cube bread and bake in 350 degree oven for 10 minutes to dry. Can be made ahead of time.

Nutrition

Calories: 363kcal | Carbohydrates: 32g | Protein: 16g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 690mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 1mg

Parmesan Roasted Delicata Squash with Sage

· 7 Comments

This Parmesan roasted delicata squash recipe is loaded with crunch and texture and is a perfect side for your holiday dinners! Sweet roasted delicata squash is topped with a crisp and flavorful panko breadcrumb mixture that is seasoned with aromatic sage, loads of fresh Parmesan cheese and a touch of savory garlic to bring it all together.

Panko Crusted Delicata Squash with Sage and Parmesan

Parmesan Crusted Delicata Squash

This parmesan roasted delicata squash recipe was strongly inspired from an Italian restaurant, Mozza in Southern California. It's been years since I've had it there and I still remember all the flavors of the dish. For another wonderful side dish try my classic green bean casserole.

They served the delicata squash crusted with Parmesan cheese and loads of fresh sage that was dotted with butter. And since, I've created a twist on that delicious recipe and it's been a fall favorite ever since! For another wonderful side dish try my Tartiflette (French Potato and Cheese Casserole).

The roasted delicata squash is covered with a crisp panko breadcrumb mixture that includes fresh sage and Parmesan cheese. As the squash roasts, it caramelizes and becomes sweet and the crispy panko topping gently toasts, creating layers of flavors and textures.

Why You'll Love this Recipe

  • Easy prep and no peeling! What is so fabulous about delicata squash is that you can eat the peel and just cut right through it!
  • Lots of flavor! Between the garlic, sage, Parmesan and sweet roasted delicata squash, there is loads of flavor in this simple side dish.
  • Roasted delicata squash is a great side dish to serve for Thanksgiving alongside other sides such as Parmesan Brussels Sprouts with Pistachios.

Ingredients

Ingredients for Parmesan roasted delicata squash with panko breadcrumbs and sage.
  • Delicata Squash: This fall squash is easily found in the fall season and what makes it so delicious is the tender peel and sweet flavor, making it for easy prep as well! As the squash roasts, the peel becomes incredibly tender and easy to eat.
  • Panko Breadcrumbs: These are Japanese style breadcrumbs that are thick and crisp. As the roasted delicata squash cooks, the panko breadcrumbs gently toast and become deliciously crispy. Parmesan Cheese
  • Parmesan Cheese: Shredded or grated Parmesan cheese is added to the panko mixture which crusts onto the delicata squash pieces, giving the entire dish a cheesy savory flavor.
  • Sage Leaves: A few leaves of fresh sage leaves are chopped and added to the panko mixture. If you can't find fresh sage leaves, substitute with ½ teaspoon of dried sage and mix it into the breadcrumb topping.
  • Garlic: 2 cloves are grated or finely chopped and added to the panko mixture to roast with the delicata squash.
  • Olive Oil: A drizzle of olive oil is added into the panko mixture to moisten it as well as to coat the squash for roasting.
  • Butter: A few dots of butter are added right on the top, which gives it richness and a bit more fat.

How to make Roasted Delicata Squash with Parmesan

Cut the Delicata Squash

  1. Cut the ends off of the delicata squash and then cut the squash in half.
  2. Use a spoon and remove the seeds.
  3. Place the delicata squash halves, cut side down and slice into ½ inch thick slices, creating half moon slices.
  4. Place prepped delicata squash on parchment lined baking sheet.

Make the Panko Parmesan Mixture

  1. To a bowl, add the panko breadcrumbs along with the Parmesan cheese, chopped sage and grated garlic.
  2. Pour in enough olive oil to evenly and lightly coat the panko breadcrumb mixture.
  3. Give everything a good mix so the oil evenly coats the mixture.
Panko breadcrumbs being poured into a bowl to add to roasted delicata squash.
Shredded parmesan cheese is added to panko breadcrumbs for the roasted delicata squash.
Chopped sage leaves are added to panko and grated Parmesan to be used for roasted delicata squash.
Grated garlic is mixed with panko breadcrumbs, sage and Parmesan for roasted delicata squash.
Drizzle olive oil onto the panko breadcrumb and parmesan mixture to moisten before adding to delicata squash.
Give the panko mixture a good mix so the oil coats the breadcrumbs.

Coat the Delicata Squash with Panko Crust

  1. Sprinkle panko mixture onto the delicata squash and give mix everything together and lay the squash out in a flat layer.
  2. Press in any remaining panko mixture onto the squash the best you can.
  3. Scatter dots of butter all over the top of the squash.
  4. Roast parmesan crusted delicata squash at 425 degrees Fahrenheit for 25 minutes until squash is caramelized and panko topping is lightly toasted.
Lay prepped delicata squash onto a baking sheet and drizzle with olive oil.
Toss the delicata squash with the breadcrumb mixture so it's evenly coated.
Top the panko coated delicata squash with small cubes of butter before baking
Can you eat the skin on delicata squash?

Yes! Thats what makes delicata squash so easy and delicious. You can cut right through the peel and as the squash roasts, the skin becomes incredibly tender and easy to eat.

What does delicata squash taste like?

Delicata squash is sweet and becomes slightly creamy when roasted. The squash is very mild and works with sweet and savory flavors.

Can you make roasted delicata squash ahead of time?

Yes you can! You can cut and prep the delicata squash a few days in advance and roast when you are ready to serve. Roasted delicata squash also tastes great at room temperature, so you don't have to worry about serving it warm right out of the oven.

More Favorite Fall Side Dishes

Parmesan Delicata Squash with Sage and Pako Breadcrumbs
Parmesan Roasted Delicata Squash with Sage
Print Recipe
5 from 5 votes

Parmesan Roasted Delicata Squash with Sage

Parmesan roasted delicata squash is seasoned with a flavorful panko mixture with Parmesan cheese, sage and garlic.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Side Dish
Cuisine: American
Keyword: parmesan roasted delicata squash, roasted delicata squash, roasted delicata squash with sage
Servings: 4 servings
Calories: 264kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Pre-heat oven to 425 degrees Fahrenheit.
  • Cut the ends off the deliata squash and then cut the squash in half, lengthwise. Scoop out the seeds and slice the squash into ½ inch half moon slices.
  • Place the squash on a parchment lined baking dish and drizzle the squash with a bit of olive oil and season with salt and pepper toss to coat.
  • In a bowl, make the panko mixture and add the panko breadcrumbs, grated Parmesan cheese, grated garlic, chopped sage and drizzle with olive oil. Give the mixture a good mix so the oil coats the breadcrumb mixture evenly.
  • Sprinkle the panko mixture onto the squash and give everything a good toss and press the panko mixture onto the squash the best you can.
  • Top the squash with dots of butter all over the top and roast the squash for 25 minutes until caramelized and panko is lightly toasted.
  • Once done, remove from oven and place roasted delicata squash on a platter along with the toasted breadcrumbs.

Notes

This recipe can easily be doubled or tripled.
You can prep the squash a few days ahead of time. 
This recipe tastes great at room temperature as well. 

Nutrition

Calories: 264kcal | Carbohydrates: 16g | Protein: 4g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 161mg | Potassium: 425mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1772IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 1mg

Parmesan Brussels Sprouts Salad with Pistachios

· 8 Comments

This parmesan brussels sprouts salad has been made for years and continues to be a favorite recipe, especially during the holidays! Shaved brussels sprouts are tossed with nutty pistachios and loads of grated Parmesan cheese and dressed with the most delicious balsamic dijon vinaigrette. This will be everyone's favorite winter salad!

Shaved brussels sprouts salad with grated parmesan on top and chopped pistachios.

If you are looking for a crunchy and flavorful side dish or salad to serve for with these Delicious Thanksgiving Recipes or any fall dinner, you will love these salads, Kale Salad with Cranberries, Apples and Feta and Arugula Pear Salad with Parmesan Vinaigrette. I've been making these salads for nearly 10 years and they are always fan favorites!

The salad is full of textures and flavors including thinly sliced brussels sprouts that become incredibly tender yet are able to hold their structure with the lemon Dijon vinaigrette. The simple balsamic vinaigrette has both sweet and savory flavors, thanks to the Dijon mustard and touch of honey.

And a final dusting of grated parmesan cheese gives the entire brussels sprouts salad a lovely savory layer that works so well with the other ingredients.

Why You'll Love this Recipe

  • Lots of flavors and texture going on! Salty, crunchy, hearty and slightly sweet.
  • Perfect salad to make ahead! Shaved brussels sprouts hold up really well with dressing, so you can make this salad ahead of time, no problem!
  • This is such a delicious seasonal salad or side dish to make alongside your other favorite Thanksgiving recipes.

Ingredients

Pictured ingredients to make shaved brussels sprouts salad with parmesan.
  • Shaved Brussels Sprouts: Most stores have shaved or shredded brussels sprouts, which makes this salad come together so quickly. But to shave them yourself, vut the brussels in half, then slice to get thin shreds.
  • Pistachios: Unsalted, chopped pistachios give the salad a bit of creaminess and crunch.
  • Grated Parmesan Cheese: A good amount of grated parmesan cheese is tossed with the brussels sprouts and pistachios and compliments the other flavors as well.
  • Olive Oil: This is the base of the vinaigrette. Use a good quality extra virgin olive oil, such as this Italian olive oil, which is a favorite.
  • Balsamic Vinegar: A small amount is added to the vinaigrette for a slightly sweet and acidic layer of flavor.
  • Dijon Mustard: This gives the vinaigrette a lovely savoriness and helps emulsify and thicken the dressing.
  • Lemon Juice: Fresh is best is what they always say, and a touch of fresh lemon juice makes all the difference and wakes up the savory flavors.
  • Honey: A small amount of honey is added to the vinaigrette to balance all of the savory and tangy flavors.

How to Make Parmesan Brussels Sprouts Salad

To shave brussels sprouts, but them in half and slice to make thin shreds.
Add shredded brussels sprouts to a large salad bowl.
Add choppped pistachios to the parmesan brussels sprouts salad.
Add grated parmesan cheese to the shaved brussels sprouts along with the grated parmesan cheese.
Pour the vinaigrette over the shredded brussels sprouts salad.
Toss the shredded brussels sprouts salad with the pistachios, parmesan and dressing.
  1. Add shaved brussels sprouts to a bowl, along with the chopped pistachios and grated parmesan cheese.
  2. Make the vinaigrette and whisk the olive oil, balsamic vinegar, Dijon mustard, honey and a bit of lemon juice together until emulsified and well combined.
  3. Pour the dressing over the salad and give everything a good mix and serve.

Tips, Suggestions and Substitutions

  • If cows milk cheese doesn't work for you, substitute the parmesan cheese with pecorino, which is a sheeps milk cheese.
  • Instead of using pistachios, substitute with toasted pine nuts or toasted almonds.
  • Other additions you can add are dried cranberries or dried cherries and roasted butternut squash.
How to shave brussels sprouts for a salad?

If using whole brussels sprouts, cut the root end off, then cut the brussels sprout in half and slice through, creating thin shreds.

Can I cut and shave brussels sprouts ahead of time?

Yes, cut and shave brussels sprouts then store in a resealable plastic bag with a sheet of paper towel in the bag, to soak up any moisture and keep the brussels sprouts fresh.

Can I make the brussels sprouts salad ahead of time?

Yes, the salad works very well made ahead. You can either assemble the salad ingredients together and toss the dressing before serving or dress the salad up to 3 hours in advance.

More Seasonal Side Dishes

Brussels Sprout Salad with Pistachios and Pecorino makes for an elegant holiday side dish. The lemon Dijon vinaigrette gently wilts the sprouts and a coating of salty Pecorino cheese is added, rounding out all of the delicious savory flavors.
Print Recipe
5 from 9 votes

Parmesan Brussels Sprouts Salad with Pistachios

Shaved parmesan brussels sprouts salad is an elegant holiday side dish. Shaved brussels are tossed with pistachios and dressed in a balsamic vinaigrette.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: parmesan brussels sprouts salad, shaved brussels sprouts salad
Servings: 4 servings
Calories: 411kcal
Author: Samantha Ferraro

Ingredients

Balsamic Vinaigrette

Brussels Sprouts Salad

US Customary - Metric

Instructions

  • For the vinaigrette, whisk the olive oil, balsamic vinaigrette, dijon mustard, honey and lemon zest and juice together until emulsified and well combined.
  • To shave brussel sprouts, cut the stem off and cut them in half, discarding any tough outer leaves. Use a sharp knife and thinly slice the brussel sprouts into thin shavings.
  • Add the shaved brussels sprouts to a bowl, along with the pistachios and grated parmesan cheese.
  • Drizzle enough vinaigrette over the salad and give everything a good mix. Place salad into a large serving bowl and garnish with additional parmesan and pistachios.

Video

Notes

Salad yields about 3-4 servings as a side dish and 2 servings as a main. 
You can dress the salad and make ahead up to 3 hours in advance. 
If salad is not dressed with the vinaigrette, you can make ahead up to 1 day in advance and dress the salad before serving.
You may have a little more dressing than needed for the recipe, start with enough to coat everything then add more as needed. 

Nutrition

Calories: 411kcal | Carbohydrates: 18g | Protein: 9g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 4mg | Sodium: 154mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 760IU | Vitamin C: 90mg | Calcium: 139mg | Iron: 2mg

Creamy Butternut Squash Pasta Sauce with Sage

· 3 Comments

Creamy and luxurious, this butternut squash pasta sauce is layered with all of your favorite fall flavors! Roasted butternut squash is blended until incredibly smooth with savory Parmesan and a touch of nutmeg to welcome those warm fall flavors. The smooth pasta sauce is generously finished with crisp cubes of savory pancetta, crunchy fried sage leaves and an extra dusting of Parmesan cheese to bring it all together!

Cooked pasta is tossed with a creamy butternut squash pasta sauce and topped with cooked pancetta and a few leaves of fried sage.
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Fall is in the air and we are making all of our favorite fall recipes these days! Between this creamy butternut squash pasta and butternut squash risotto, I can't get enough of all the squash and pumpkin recipes!

Like with most of my recipes, I love adding spices to jazz up dishes and fall is the perfect time to stock up on those warmer spices of cinnamon, nutmeg and allspice.

You only need a touch of nutmeg for this butternut squash sauce, but a little makes such a difference and transforms the sweet and earthy butternut squash into something warm and comforting.

Why You'll Love this Recipe

  • The butternut squash sauce is velvety smooth, making for an ultra creamy and decadent pasta sauce!
  • The sauce freezes very well and can be made ahead of time to freeze in batches.
  • The sauce can easily be turned into butternut squash soup with a bit more vegetable broth added.
  • The crunchy pancetta and crisp fried sage leaves adds another layer of texture and flavor to the creamy sauce.

Ingredients

Ingredients to make creamy butternut squash pasta sauce.
  • Butternut Squash: Prepping a whole butternut squash takes time but is worth the effort because it's less expensive overall and you'll have a fresher product. But for ease, many grocery stores will have already prepped butternut squash as well as frozen butternut squash.
  • Garlic Cloves: A few cloves of garlic are added with the butternut squash so everything can roast together. There is no need to peel the garlic, since the garlic peel will keep the cloves from burning when roasting.
  • Olive Oil: Use an everyday cooking olive oil to drizzle over the vegetables before roasting. I also like to add a little drizzle at the very end for garnish.
  • Parmesan Cheese: Grated Parmesan cheese is added to the butternut squash and roasted garlic mixture in the blending stage. But be sure to save some garlic for garnish as well!
  • Heavy Cream: Only a ¼ cup of heavy cream is added, giving the sauce another layer of creaminess. If you are looking for a dairy free option, full fat coconut milk works great!
  • Nutmeg: Whole nutmeg is preferred over ground nutmeg because it will stay fresher, longer. Use a microplane to grate a pinch of fresh nutmeg right into the sauce before blending.
  • Pancetta: Pancetta is smoked and seasoned pork belly that is often found in the meat section of grocery stores. When buying pancetta, you'll most likely see it in a package where the pancetta is diced in small cubes or sliced in larger slices. If you can only find slices, cut the pancetta into small cubes for this recipe.
  • Pasta: Linguine or fettuccine are some favorites pasta shapes that go well with a creamy sauce, but use whatever your favorite pasta shape is!
  • Pasta Water: When cooking your pasta, save at least a cups worth of the starchy cooking pasta water. You can add some to the sauce when blending or when you are mixing the sauce with the pasta to loosen it up a bit.

Step by Step Instructions

Prep the Butternut Squash

Prepping a whole butternut squash takes time, but worth the effort! It winds up being cheaper and you get a fresher product that roasts very well.

Cutting the squash into cubes instead of cutting the squash in half and roasting, allows for more caramelization, creating a sweeter and more flavorful sauce.

How to cut Butternut Squash

  1. Cut the ends off of the whole butternut squash and use a vegetable peeler to peel the squash. Discard the tougher peels.
  2. Cut the butternut squash in half, lengthwise and scoop out the seeds.
  3. Cut the butternut squash in long slices, then chop into cubes.

Roast the Butternut Squash with Garlic

  1. Line a baking sheet with foil and add butternut squash and garlic cloves and season everything with salt, pepper and drizzle with olive oil. Toss to combine so all of the squash is evenly coated.
  2. Roast the butternut squash and garlic at 425 degrees Fahrenheit for 45-50 minutes until the squash is tender and caramelized.

Make the Roasted Butternut Squash Pasta Sauce

  1. Allow the roasted squash and garlic to cool for a few minutes, then remove the garlic peel, exposing the soft roasted garlic.
  2. Add the roasted butternut squash, roasted garlic cloves, grated Parmesan cheese, heavy cream, nutmeg and salt and pepper to a blender along with reserved pasta water and blend until smooth.
Roasted cubes of butternut squash with whole cloves of garlic on a sheet pan.
For a smooth butternut squash pasta sauce, add the roasted butternut squash, roasted garlic cloves, grated Parmesan cheese and nutmeg to a blender.
Blended butternut squash sauce that is incredibly smooth and perfect for pasta.

Cook the Pancetta

  1. Add cubed pancetta to a small skillet over low-medium heat and cook until fat has rendered and pancetta is crisp, about 5-6 minutes.
  2. Remove cooked pancetta to a paper towel lined plate to drain excess fat and set aside for garnishing.

Fry Sage Leaves

I have a whole post on frying sage leaves and let me tell you, this is a must for an added layer of crispiness!

  1. Heat oil in a small saucepan or skillet until it reaches 350 degrees Fahrenheit.
  2. Add sage leaves and dry for 30-45 seconds until crisp.
  3. Remove to a paper towel lined plate and sprinkle with salt.

Putting It All Together

  1. While squash and garlic is roasting, cook the pasta and reserve at least 1 cup of the starching pasta cooking water.
  2. Drain the rest of the cooked pasta and pour sauce onto the cooked noodles.
  3. Give the pasta and sauce a good mix and add more pasta water to loosen the sauce, if needed.
  4. Serve the butternut squash pasta into bowls and top with cubes of pancetta, fried sage leaves, a touch of red pepper flakes (optional, but recommended) and an extra sprinkling of parmesan cheese.
2 plates of roasted butternut squash pasta with fried sage and pancetta.

Tips and Substitutions

  • Instead of heavy cream, use full fat coconut milk.
  • If you can't find pancetta, substitute cubed bacon.
  • Make an extra batch of butternut squash sauce and convert to a butternut squash soup, just add broth until its a soup consistency.
  • If Parmesan isn't available, Pecorino, which is a hard Italian sheeps milk cheese, is a great substitute.
  • For frozen butternut squash, thaw and pat dry the best you can, then continue roasting until caramelized.
Can you freeze butternut squash pasta sauce?

Yes! This sauce freezes incredibly well. If freezing, do not add the fried sage or pancetta, just freeze the sauce.

What spices go well with butternut squash?

Cinnamon and sage are classic flavor pairings, as well as clove, allspice and ginger. Not a spice, but maple syrup is a great pairing as well.

How to store leftover roasted butternut squash sauce?

Leftovers hold up really well and can be stores in a resealable container and placed in the fridge up for to 3 days. You can also use leftover sauce and make a butternut squash soup, just add broth to make to a thinner consistency.

More Favorite Pasta Recipes

Roasted butternut squash pasta topped with fried sage and pancetta.
Print Recipe
4.89 from 9 votes

Creamy Butternut Squash Pasta Sauce with Fried Sage

Creamy and luxurious, this butternut squash pasta sauce is flavored with nutmeg and parmesan and finished with fried sage leaves and crisp pancetta.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: creamy butternut squash pasta sauce, roasted butternut squash pasta sauce
Servings: 4 servings
Calories: 594kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Toppings

US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  • Add cubed butternut squash and garlic cloves and drizzle with olive oil and season with salt and pepper.
  • Toss to coat evenly, then roast for 45-50 minutes, until the squash is tender and caramelized.
  • Meanwhile, cook the pasta until just al-dente or 1-2 minutes less than the package directions and reserve 1 cup of starchy pasta water.
  • Once the vegetables are done roasting, remove the garlic peel and add garlic cloves and roasted butternut squash to a blender, along with the heavy cream, Parmesan cheese, nutmeg and ½ cup of starchy pasta water.
  • Blend until smooth and add more water if the sauce is too thick.
  • Pour creamy butternut squash sauce over cooked linguine and toss to combine so all of the sauce evenly coats all of the noodles.
  • If the sauce is too thick, add more pasta water to loosen the sauce.
  • Serve butternut squash pasta into bowls and garnish with fried sage leaves, crisp pancetta, a drizzle of olive oil and grated Parmesan cheese.
  • To make the crisp pancetta, add cubed pancetta to a small skillet and bring up to medium heat. Continue cooking until fat has rendered and pancetta is crisp, about 5-6 minutes. Then reserve to a paper towel lined plate.
  • To make the fried sage leaves, add enough oil to a small saucepan or skillet and bring up to 350 degrees Fahrenheit. Add a few sage leaves and fry for 30-45 seconds until crisp, then remove to a paper towel lined plate to drain excess oil.

Video

Notes

  • Cook pasta 1-2 minutes less than the package directions, this will make sure the pasta is not being over cooked when added with the sauce. 
  • When cooking the pasta, save at least 1 cup of the starchy pasta water, this will help loosen the sauce if needed.

Nutrition

Calories: 594kcal | Carbohydrates: 104g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 237mg | Potassium: 799mg | Fiber: 7g | Sugar: 7g | Vitamin A: 15209IU | Vitamin C: 31mg | Calcium: 219mg | Iron: 3mg

Crispy Fried Sage Leaves

· 3 Comments

These easy and crispy fried sage leaves are the perfect topping for your favorite fall dishes! Made in under a minute, the sage leaves stay crisp and crunchy and can garnish a multitude of fall recipes, such as butternut squash pasta or creamy pumpkin soup!

Crisp fried sage leaves on a plate and sprinkled with flakey salt.

A few years ago I ordered a lovely rustic fall salad that was garnished with perfectly fried sage leaves. The crunchy earthiness of the herbs instantly intrigued me and I couldn't wait to run home and fry some myself.

And ever since, I have been hooked! As soon as the fall season hits, I load my cart with fresh hearty sage leaves and fry to a perfect crisp. The entire process is done in nearly a minute from start to finish and is the perfect crunchy topping for pumpkin soup or creamy butternut squash pasta.

The contrast between a creamy butternut squash sauce with a layer of salty crunchy sage is so delicious!

Why You'll Love This Recipe

  • Fried sage is a delicious garnish for your favorite fall recipes!
  • From start to finish, the frying takes under a minute
  • You just need 3 ingredients!

🍃 Ingredients

Fresh sage leaves with a bowl of olive oil.
  • Fresh Sage Leaves
  • Olive Oil: Use an everyday cooking olive oil or avocado oil that has a high smoke point. Because the frying happens so quickly, you won't risk burning the olive oil.
  • Flakey Salt: As soon as the sage leaves are fried, sprinkle them with flakey salt, such as fleur de sel while the leaves are still hot.

How to Fry Sage

This happens so quickly, so be sure to have all of the ingredients and equipment ready.

  1. Wash and dry the sage and separate the leaves from the thick stem.
  2. Add enough oil to coat the bottom of a small pot or skillet and heat oil until it reaches 350 degrees fahrenheit. An infrared thermometer is helpful here.
  3. Once the oil is hot, add a few sage leaves to the hot oil and it should immediately sizzle. Continue frying the leaves until crisp and the oil stopa sizzling, about 30-45 seconds.
  4. Remove fried sage and place on a paper towel lined plate to drain excess oil and immediately sprinkle with salt.
A handful of fresh sage leaves are frying in a small pot with oil.
What does fried sage taste like?

Fried sage has an earthy yet mild flavor and when fried, is not as intense as the fresh leaves.

What to do with fried sage leaves?

Garnish on top of your favorite fall recipes such as roasted kabocha squash, creamy butternut squash pasta sauce or pumpkin ricotta ravioli.

Can you Fry These Ahead of Time?

Yes, fry sage leaves ahead and leave them on a paper towel lined plate to soak up any excess oil and to keep the leaves crisp. You can fry the sage leaves up to a day in advance.

Fried sage leaves are on a paper towel lined plate and sprinkled with flakey sea salt.

These recipes use Sage

Crisp fried sage leaves are scattered on a plate and sprinkled with salt.
Print Recipe
5 from 6 votes

Crispy Fried Sage Leaves

A simple recipe on how to fry sage leaves that are crisp and a perfect topping for your favorite fall recipes.
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes
Course: Appetizer, Dinner
Cuisine: American, Italian
Keyword: fried sage leaves, fried sage recipe, how to fry sage
Servings: 2 servings
Calories: 195kcal
Author: Samantha Ferraro

Equipment

Ingredients

US Customary - Metric

Instructions

  • Wash and dry the sage leaves very well, making sure there is no moisture left on the leaves,
  • Heat oil in small saucepan over medium high heat until thermometer reads 350 degrees Fahrenheit.
  • Take a few sage leaves at a time and add them to the hot oil, the leaves should immediately sizzle.
  • Fry the leaves for 30 seconds until slightly darkened and when the oil stops sizzling.
  • Immediately remove the leaves to a paper towel lined plate, to soak up any excess oil and sprinkle with flakey salt.

Nutrition

Calories: 195kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.5g | Calcium: 43mg | Iron: 1mg

Mini Pumpkin Swirl Cheesecakes

· 1 Comment

These mini pumpkin swirl cheesecakes are the perfect fall treat for when you are craving something sweet and decadent with little bit of a fall spice flair! Creamy mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.

Three mini cheesecakes are displayed in cupcake liners and next to a cupcake tin. The individual sized cheesecakes are swirled with pumpkin and garnished with whipped cream and grated nutmeg.

As soon as fall is in the air, I am one of those people that make all the pumpkin things!

Pumpkin rugelach is another favorite treat and when I have leftover pumpkin puree and when I'm in the mood for something savory, I love making a batch of creamy pumpkin soup with fried sage.

Mini Pumpkin Cheesecake

If you are craving a sweet fall treat, these mini pumpkin cheesecakes hit the spot! The cream cheese mixture is beaten until incredibly smooth and swirled with a few dollops of spiced pumpkin puree. Warm flavors of ginger, cinnamon and nutmeg are the main highlights, thanks to a simple addition of pumpkin pie spice, and all of the layers sit on top of a buttery graham cracker crust.

Because these mini cheesecakes are formed in a muffin tin, they are the perfect single serving and much easier to make than a large cheesecake.

Why you'll Love this Recipe

  • Easier to make than a large cheesecake.
  • These mini pumpkin cheesecakes are formed in muffin cups, making them a perfect single serving.
  • Delicious fall flavors of pumpkin spice.

Ingredients

  • Cream Cheese
  • Eggs
  • Sour Cream
  • Pumpkin Puree
  • Pumpkin Spice
  • Graham Crackers
  • Melted Butter
Mini cheesecakes are served in cupcake lines and made in a muffin tin. These individual cheesecakes are swirled with spiced pumpkin and topped with whipped cream and a dusting of grated nutmeg.

How to Make Mini Pumpkin Cheesecakes

  1. Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
  2. In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
  3. Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.

4. In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.

5. Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.

6. In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice and flour and whisk to combine.

7. Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.

8. Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.

9. Bake the cheesecakes for about 25-28 minutes until just set.

10. Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.

11. Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

Mini cheesecakes have a swirl of pumpkin in the mixture and topped with a dollop of whipped cream.

More great desserts

Print Recipe
5 from 3 votes

Mini Pumpkin Swirl Cheesecakes

These mini pumpkin swirl cheesecakes are the perfect fall treat! Mini cheesecakes are swirled with spiced pumpkin and layered on top of a graham cracker crust.
Prep Time20 minutes
Cook Time30 minutes
Chilling1 hour 20 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: mini pumpkin cheesecake, pumpkin cheesecake
Servings: 9 mini cheesecakes
Calories: 194kcal
Author: Samantha Ferraro
Cost: $10

Equipment

  • Muffin Tin

Ingredients

Crust

  • ¾ cup graham crackers finely crushed
  • 2 tablespoons unsalted butter melted

Cheesecake Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup granulated sugar
  • ¼ cup sour cream or Greek yogurt
  • 1 teaspoon vanilla
  • 1 eggs room temperature

Pumpkin Mixture

Garnish

US Customary - Metric

Instructions

  • Preheat oven to 325 degrees Fahrenheit and line a cupcake pan with cupcake liners and set aside.
  • In a food processor, grind up the graham crackers into fine crumbs and add the melted butter. Give everything a good mix so the butter evenly coats all of the graham crackers.
  • Press 2 tablespoons of the graham cracker mixture into the muffin cups wit the back of a spoon or measuring cup.
  • In a bowl of a stand mixer with the paddle attachment, mix the cream cheese until smooth and pour in the sugar and vanilla extract and continue mixing until combined and creamy.
  • Add in the eggs and into the cream cheese mixture until combined and then the sour cream and continue mixing until everything is mixed in well and smooth.
  • In another bowl, make the pumpkin puree mixture and combine the pumpkin puree, orange zest, pumpkin pie spice, brown sugar, orange zest and flour and whisk to combine.
  • Pour the cheesecake mixture into the muffin cups about ¾ way full to the top.
  • Add a few dollops of the pumpkin mixture into the cream cheese mixture and use a toothpick to swirl the pumpkin around the cheesecake batter.
  • Bake the cheesecakes for about 25-28 minutes until just set.
  • Once the cheesecake are done baking, place the muffin tin on a wire rack and let them cool completely before serving. Once cooled, place them in the refrigerator for at least 1 hour before serving.
  • Top cheesecakes with a dollop of whipped cream and freshly grated nutmeg.

Notes

For a smooth texture, make sure all of the ingredients are at room temperature. 
If you don't have pumpkin pie spice, mix ½ teaspoon of cinnamon, ½ teaspoon nutmeg and ¼ teaspoon ground ginger. 
The cheesecakes will have puffed up and as they cool, will slowly deflate, making a perfect pocket for a dollop of whipped cream.

Nutrition

Calories: 194kcal | Carbohydrates: 16g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 1896IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 0.3mg

Easy Puff Pastry Apple Strudel

· 9 Comments

This easy apple strudel is full of warm fall flavors and made easy, thanks to frozen puff pastry and layered with a thin layer of cream cheese for a touch of creaminess.

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.

Easy Apple Strudel in Puff Pastry

Traditionally, apple strudel is made with a paper thin dough that wraps around apples creating a buttery and crisp parcel. There is often a layer of sweet cheese, making apple strudel incredibly delectable.

The strudel dough takes time, so when the craving strikes, easy to find, store bought frozen puff pastry works like a charm.

Peeled and chopped apples are simply seasoned with warm fall flavors of cinnamon, brown sugar and aromatic cardamom and layered with cream cheese. The entire mixture is folded inside of thawed puff pastry and as the strudel bakes, the pastry becomes buttery with perfectly tender and sweet apples. This is truly the perfect fall treat.

Puff Pastry Uses

Puff pastry is an angel in a disguised cardboard box. I always keep a few boxes in the freezer when I'm craving something quick and sweet.

Puff pastry is easy enough to pull off a fancy looking pear tart or if you prefer something on the sweet and savory side, this peach caprese tart is another showstopper recipe, made easy.

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.

Ingredients

  • Puff Pastry: Will come frozen and you can either thaw on the counter for 20 minutes or in the refrigerator for a few hours. Once thawed, unroll the pastry and use a rolling pin to roll out the pastry a bit.
  • Apples: The apples used in this strudel recipe were honeycrisp apples, which are sweet and firm enough to hold up in baking.
  • Brown Sugar: Included for added sweetness.
  • Lemon Zest: A bit of fresh lemon zest is added to the apple mixture for added brightness.
  • Spices: Cinnamon, nutmeg and cardamom are all warm spices that pair well with apples.
  • Cream Cheese: Softened cream cheese is spread onto the puff pastry before the apples are layered on.
  • Powdered Sugar: Optional, but highly recommended, once the strudel is baked and cooled slightly, dust powdered sugar on top and slice for serving

How to Make this Easy Strudel

  1. Peel and cut apples and season with cinnamon, cardamom, nutmeg, sugar and lemon zest adn toss to combine.
  2. Unwrap thawed puff pastry and roll a bit to thin out.
  3. Spread a thin layer of cream cheese onto the dough and poru apples on top.
  4. Fold puff pastry over, creating a sealed package and place on a parchment lined baking sheet, seam side down.
  5. Brush pastry with egg wash and cut a fe slits into the dough.
  6. Bake the apple strudel at 375 degrees Fahrenheit for 35-40 minutes until the crust is lightly golden brown.
  7. Let the strudel cool for a few minutes after it comes out of the oven and dust with powdered sugar.
  8. Cut strudel into slices and serve.

More Dessert Recipes:

Cardamom Apple Cake

Pear Fritters with Orange Glaze

Fruit Rose Tart with Rose Whipped Cream

Rose Saffron Ice Cream with Pistachios

Easy apple strudel made with puff pastry and a thin layer of cream cheese for a touch of creaminess.
Print Recipe
5 from 13 votes

Easy Apple Strudel

Easy apple strudel is made with puff pastry and a thin layer of cream cheese for a touch of creaminess.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Jewish
Keyword: easy apple strudel
Servings: 8 servings
Calories: 291kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • First, pre-heat oven to 375 degrees F.
  • In a large bowl, add the apples, sugar, cinnamon, vanilla, spices, salt, lemon juice and zest. Toss together and taste for seasoning. Set aside.
  • On a lightly floured surface, unfold puff pastry and use a rolling pill to gently roll it out a bit thinner. Lay the puff pastry horizontally in front of you and spread the softened cream cheese towards the bottom ⅔ in an even thin layer.
  • Gently pour the apples over the cream cheese, making sure no apples are poking out and any liquid is left in the bowl.
  • Fold the top off of the puff pastry over the apples making a tight seal and place seam side down. Pinch and tuck the ends of the puff pastry under the strudel. Place on non-stick baking sheet.
  • Lightly whisk the egg with a splash of water and brush egg-wash all over the strudel. Use a knife to cut small slits into the puff pastry.
  • Bake at 375 degrees F for 35-40 minutes. Check strudel at 30 minutes and if it is browning on the top too quickly, cover with foil and continue baking.
  • When done, remove from oven and allow to cool for 10 minutes, then dust with powdered sugar.

Notes

Oven temperatures may vary, so check strudel at about 30 minutes for browning. If puff pastry is undercooked, cover with foil and continue baking until cooked through.

Nutrition

Calories: 291kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 131mg | Potassium: 140mg | Fiber: 3g | Sugar: 14g | Vitamin A: 261IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg

Hawaiian Style Chicken Katsu with Furikake

· 2 Comments

Chicken katsu is one of the most popular Hawaii local eats. Tender chicken cutlets are coated with crispy panko and crunchy furikake and fried to perfectly crisp. But the star of the show is the sweet and savory katsu sauce to drizzle all over the chicken and rice!

Chicken katsu is a fried chicken cutlet thats coated with panko breadcrumbs and fried to golden brown. The fried chicken is served on top of white rice with katsu sauce drizzled on top and cucumber kimchi on the side.
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Hawaiian Style Chicken Katsu

Growing up in Hawaii, I ate my fair share of chicken katsu, cucumber kimchi with two scoops of white rice. There is nothing better than a perfectly fried chicken katsu with the sweet and savory sauce all perched on top of steamy hot white rice. For another wonderful Chicken meal, try my One Pot Chicken Provencal.

Chicken Katsu is notably a Japanese dish and because Hawaii is a melting pot of cultures, there is a lot of Japanese influence in Hawaii cooking, chicken katsu being one of the more popular dishes.

Why You'll Love This Recipe

  • There are layers of flavor in every single bite of the dredging station for the fried chicken.
  • The whisked eggs has a few dashes of soy sauce and hot sauce.
  • The panko coating has crunchy furikake, which has sesame seeds and dried seaweed.
  • This is a great recipe to serve on the weekday!
  • Katsu is a family favorite!

Chicken Katsu Ingredients

  • Boneless, Skinless Chicken Breasts: Take the time to pound the chicken so it's not thick and becomes an even thickness. This will tenderize the chicken as well.
  • Seasoned Flour: For added flavor, add garlic powder, salt and pepper to the flour. This is the first step in dredging the chicken.
  • Eggs: The next part in dredging is whisking a few eggs in another bowl.
  • Hot Sauce: Added to the whisked eggs for a bit of a kick. I like using something pungent such as Tabasco or Sriracha.
  • Soy Sauce: A few dashes of soy sauce or tamari is added to the egg mixture for another layer of flavor.
  • Panko Breadcrumbs: These are crisp Japanese breadcrumbs and my personal favorite when frying anything, such as eggplant parmesan, which gives a nice crispy and crunchy coating.
  • Furikake: A rice seasoning that often has sesame seeds and nori mixed in, though there are all sorts of different flavor variations. I love using furikake to season white rice or sprinkle some on top of poke nachos or seared ahi.
  • Vegetable Oil: A neutral cooking oil that can handle higher heat such as canola oil, grapeseed oil or avocado oil for frying the chicken katsu.

Katsu Sauce Ingredients

  • Ketchup: The base of katsu, stick to the classics brands as Heinz.
  • Soy Sauce or Tamari: Adds a bit of saltiness and umami.
  • Worcestershire Sauce: This adds more savoriness to the katsu sauce.
  • Brown Sugar: Katsu sauce is typically sweet and savory and a little brown sugar gives the perfect balance.
  • Garlic Powder: Optional but adds another great savory layer to the katsu sauce.
Hawaii style chicken katsu is a fried chicken cutlet that's been coated with panko bread crumbs and furikake. Once fried, the chicken is served on top of cooked white rice and katsu sauce drizzled on top and cucumber kimchi on the side.

How to Make Chicken Katsu

  1. Make the chicken katsu. Cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness. 
  2. Create a dredging station by laying out 3 wide bowls.
    1. First bowl, whisk flour, garlic powder, salt and pepper. 
    2. Second bowl, whisk the eggs, San J Tamari and hot sauce.
    3. Third bowl, whisk the panko breadcrumbs and furikake. 
  3. Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
  4. Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit 
  5. Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches. 
  6. Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce. 
  7. For the katsu sauce, whisk ketchup, soy sauce, worsteshire, brown sugar and garlic together and drizzle over katsu or serve alongside. 

Baked Chicken Katsu

Instead of frying the chicken, you can bake it instead.

Use the same dredging and place th4e chicken cutlets on a wire rack that is placed on a baking sheet.

Spray chicken with olive oil cooking spray and bake in the oven at 400 degrees Fahrenheit until crisp and cooked through.

Serving Suggestions

More Chicken Recipes

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5 from 7 votes

Hawaiian Style Chicken Katsu with Furikake

Hawaiian chicken katsu is one of the most popular Hawaii local eats. Chicken cutlets are coated with panko and furikake and fried to perfectly crisp and served with a sweet and savory katsu sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dinner, Main, Main Course
Cuisine: Hawaiian, Japanese
Keyword: chicken katsu bowl, Hawaiian chicken katsu
Servings: 4 servings
Calories: 482kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Chicken Katsu

Katsu Sauce

For Serving

  • 2 cups Cooked white rice for serving
US Customary - Metric

Instructions

  • For the chicken katsu, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.
  • Create a dredging station by laying out 3 wide bowls.
  • First bowl, whisk flour, garlic powder, salt and pepper.
  • Second bowl, whisk the eggs, soy sauce and hot sauce.
  • Third bowl, whisk the panko breadcrumbs and furikake.
  • Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.
  • Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit
  • Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.
  • Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce.
  • For the katsu sauce, whisk all the ingredients together and drizzle over katsu or serve alongside.

Video

Notes

To bake chicken katsu, use the same dredging and bake at place on a wire rack on a baking sheet, then bake at 400 degrees Fahrenheit until cooked through and crisp. 
Both the chicken and katsu sauce can be made ahead of time, but keep seperate until ready to serve. The sauce cna make the breading soggy. 
Try my Hawaiian Style Shoyu Chicken for another taste of Hawaii.

Nutrition

Calories: 482kcal | Carbohydrates: 76g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 159mg | Sodium: 1917mg | Potassium: 481mg | Fiber: 3g | Sugar: 9g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 6mg

Easy Halloumi Pasta with Cherry Tomatoes

· 3 Comments

This quick and easy halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried until perfectly golden brown and added to pasta with garlic and sweet burst cherry tomatoes. Each bite has cubes of cheesy croutons, making this simple dish irresistible!

Long noodles of pasta is cooked with burst cherry tomatoes, garlic and Parmesan cheese and topped with cubes of perfectly fried halloumi.

Halloumi Pasta

I am all about flavorful and comforting pasta recipes and I know you will love this halloumi pasta!

Cubes of fried halloumi cheese and burst cherry tomatoes transform a simple pasta dish into something special. Inspired from my cherry tomato pasta with garlic, cubes of perfectly fried halloumi cheese are added to the pasta and tasting like little cheesy croutons!

You'll love this recipe because:

  • This is a quick recipe made in under 30 minutes
  • Has minimal ingredients
  • Easy to substitute other vegetables, such as cubes or slices of zucchini or eggplant

Halloumi Cheese

Halloumi cheese is a semi soft cheese made from sheeps milk and goat's milk that comes from Cyprus. Halloumi cheese is able to handle high heat cooking and is perfect for pan searing, grilling and frying without totally melting the cheese.

My love for halloumi cheese runs deeps and since discovering it a number of years ago, I have made quite a few recipes with halloumi cheese. One of my favorite recipes is halloumi fries that is topped with tangy pomegranate molasses and za'atar.

You can also pan fry and serve halloumi with this preserved lemon chicken and wrap in lettuce leaves, that is absolutely phenomenal! Or add cubes of fried halloumi cheese to a veggie filled pasta primavera.

Ingredients

  • Halloumi Cheese: Is becoming more popular these days and can often be found in the grocery store near the feta. Halloumi cheese is sold in blocks that is packed with a little brine.
  • Garlic: A few cloves of garlic is often the start of most of my pasta dishes.
  • Cherry Tomatoes: Use any cherry tomatoes that are available, though in season tomatoes will be sweeter.
  • Pasta: Use your favorite pasta shape, this recipe uses linguini.
  • Parmesan Cheese: Grated Parmesan is added towards the end, giving a bit more creaminess and savoriness.
  • Olive Oil: For sauteing and to drizzle at the end, if desired.
This easy halloumi pasta has a simple sauce of garlic and burst cherry tomatoes and grated Parmesan cheese. Cubes of fried halloumi cheese is added right on top of the pasta.

How to Make Halloumi Pasta

  1. Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
  2. Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
  3. Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
  4. In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
  5. Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
  6. Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
  7. Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese.

Cooking Tips

  • Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
  • Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
  • When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
  • Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.

What to Serve Halloumi Pasta With

More pasta ideas

Halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried to golden brown and tossed with cherry tomato pasta.
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5 from 11 votes

Halloumi Pasta with Cherry Tomatoes

Halloumi pasta is comfort food at it's finest! Cubes of halloumi cheese are lightly fried to golden brown and tossed with cherry tomato pasta.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Italian, Mediterranean
Keyword: easy halloumi pasta, halloumi pasta
Servings: 4 servings
Calories: 569kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil and cook pasta 1-2 minutes less than the package directions. Once pasta is cooking, save about a cup of starching pasta water and set aside.
  • Remove halloumi from the package and pat the cheese dry very well, then cut the halloumi into ½ - 1 inch cubes and lightly dredge in flour.
  • Bring a skillet to medium heat and drizzle with olive oil. Add halloumi cubes and fry on all sides until golden brown, then remove to a plate and set aside.
  • In the same skillet, drizzle more oil if you need to then add garlic and saute until fragrant, about 1-2 minutes.
  • Add the cherry tomatoes and saute until the tomatoes begin to soften and burst. Use the back of your spatula to gently press on some of the tomatoes, releasing their juices.
  • Add the cooked pasta, grated Parmesan cheese and some of the starchy pasta water and toss to combine, so all of the noodles are lightly coated with the other flavors. If the pasta seems a bit dry, add more pasta water.
  • Stir in the fried halloumi cubes and serve. Garnish with another dusting of Parmesan cheese and aleppo pepper.

Video

Notes

  • Halloumi is packed in a bit of being, so when you take it out of the package, use paper towels to pat the cheese dry very well.
  • Some halloumi cheese comes with a little bit of seasoning, usually dried mint or pepper.
  • When cooking pasta, save some of the starchy pasta water, which is help in making a creamier sauce.
  • Cook the pasta a few minutes why of the package directions so you can finish cooking the pasta with the tomatoes and other flavors.

Nutrition

Calories: 569kcal | Carbohydrates: 56g | Protein: 24g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 795mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 641mg | Iron: 2mg

Savory Blintzes with Mozzarella and Pesto

· 3 Comments

A twist on the classically sweet brunch dish, these savory blintzes take inspiration from caprese and are filled with creamy mozzarella cheese , savory sundried tomatoes and topped with a bright pesto sauce.

Savory blintzes are stuffed with shredded mozzarella and sundried tomatoes and once rolled up, are topped with pesto and more sundried tomatoes.

Savory Cheese Blintz

Cheese blintzes are typically made sweet and stuffed with a sweet cheese filling and garnished with a sweet blueberry topping.

But just like my savory rosemary challah and savory herb and cheese rugelach, I like to create savory twists of the otherwise sweet classics.

Allow me to introduce you to 2 of my delicious friends, blintz and caprese.

Classic Italian flavors rolled up into a favorite Jewish breakfast. Shredded mozzarella cheese and sundried tomatoes are stuffed inside homemade blintz and garnished with a bright pesto. This may be your new favorite brunch dish! My Chorizo Breakfast Tacos with Crispy Potatoes, is a breakfast staple 2 times a week.

Ingredients

  • All Purpose Flour: The base of the blintz batter. I like using King Arthur Organic All Purpose Flour.
  • Eggs: Large whole eggs for the blintz batter.
  • Whole Milk: You can use low. fat or non dairy milks such as unsweetened almond milk or oat milk, but I've found that whole milk gives a better blintz product.
  • Melted Butter: Unsalted butter, melted is for the blintz batter
  • Mozzarella Cheese: Whole milk low moisture mozzarella cheese will be drier and not weigh down the filling of the blintz.
  • Sun Dried Tomatoes: Packed in oil sun dried tomatoes are more tender, roughly chopped for the filling and garnish.
  • Pesto: You can use a store bought pesto or make homemade basil almond pesto.

How to Make Savory Blintzes

  1. To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
  2. Heat a small 8-9 inch non-stick skillet over medium-high heat and spray a bit of cooking spray to evenly coat pan.
  3. Pour a ladle sized amount of batter into skillet, making a thin, circular motion to evenly distribute the batter.
  4. Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and is not sticking. Then carefully use a spatula and flip over and cook the other side for another minute.
  5. As you make the blintzes, remove them from pan and set aside on a parchment paper lined baking sheet, making sure not to overlap because the blintz can stick to each other.
  6. Once all the blintzes are done, fill each blintz with 1 ounce of shredded mozzarella and a bit of sundried tomatoes.
  7. Fold the blintz up like a burrito, tucking in the sides and then place the rolled blintz back in the non stick skillet, seam side down and lightly searing each side of the rolled blintz. Continue with the rest until they are all lightly seared.
  8. When ready to serve, top blintz with pesto, more sundried tomatoes and garnish with basil.
To make savory cheese blintzes, fill the cooked blintz with some mozzarella and sundried tomatoes, then roll up and sear in a non stick skillet.

A Few Tips on Making Blintzes

  • Use a non stick skillet when making blintzes so the batter doesn't stick to the pan.
  • As you are making the blintes, lay them out flat onto a parchment paper, if they touch or are piled up, they can stick together.
  • Chose a low moisture mozzarella and not a fresh mozzarella in brine because the fresh mozzarella is much wetter and can create a soggy filling.

Other Brunch Recipes to Try:

Print Recipe
5 from 7 votes

Savory Blintzes with Mozzarella and Pesto

A delicious brunch mash up, savory blintzes are filled with mozzarella cheese, pesto and savory sun dried tomatoes
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Brunch
Cuisine: Jewish
Keyword: blintzes with pesto, savory blintz, savory blintzes
Servings: 4 servings
Calories: 854kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

Blintz:

Filling

  • 8 ounces mozzarella cheese shredded
  • ½ cup sundried tomatoes roughly chopped

Basil Pesto

US Customary - Metric

Instructions

  • To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
  • Heat a small 8-9 inch non-stick skillet over medium-high heat and spray a bit of cooking spray to evenly coat pan.
  • Pour a ladle sized amount of batter into skillet, making a thin, circular motion to evenly distribute the batter.
  • Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and is not sticking. Then carefully use a spatula and flip over and cook the other side for another minute.
  • As you make the blintzes, remove them from pan and set aside on a parchment paper lined baking sheet, making sure not to overlap because the blintz can stick to each other.
  • Once all the blintzes are done, fill each blintz with 1 ounce of shredded mozzarella and a bit of sundried tomatoes.
  • Fold the blintz up like a burrito, tucking in the sides and then place the rolled blintz back in the non stick skillet, seam side down and lightly searing each side of the rolled blintz. Continue with the rest until they are all lightly seared.
  • When ready to serve, top blintz with pesto, more sundried tomatoes and garnish with a sprig of basil.

Basil Pesto

  • If making homemade peso, add the almonds and garlic clove to a food processor and pulse until all are ground well.
  • Add all but 1 sprig of basil, parmesan cheese and olive oil and pulse together until well incorporated. Taste for seasoning and add additional olive oil if needed for desired consistency. Save 1 sprig of Basil for Garnish.

Notes

  • Use a non stick skillet when making blintzes so the batter doesn't stick to the pan.
  • As you are making the blintes, lay them out flat onto a parchment paper, if they touch or are piled up, they can stick together.
  • Chose a low moisture mozzarella and not a fresh mozzarella in brine because the fresh mozzarella is much wetter and can create a soggy filling.

Nutrition

Calories: 854kcal | Carbohydrates: 35g | Protein: 27g | Fat: 69g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 679mg | Potassium: 466mg | Fiber: 3g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 3mg

Sweet and Sour Cabbage Rolls

· 24 Comments

These sweet and sour cabbage rolls are just like mom made it and absolute comfort food! The cabbage rolls are filled with meat and rice and simmered in a sweet and sour sauce made with brown sugar and fresh lemon juice.

Beef stuffed cabbage rolls in a sweet and sour tomato sauce.
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There are a few dishes that bring me right back to my childhood. My mom stuffed grape leaves recipe, Passover bimuelos and these sweet and sour stuffed cabbage rolls.

Sweet and Sour Cabbage Rolls

Sweet and sour cabbage rolls are a popular Ashkenazi Jewish recipe and I am sure, every Jewish family has their own version of stuffed cabbage rolls.

There are a lot of different variations, some with raisins or dried fruit, but this is the way my mom made hers, cabbage rolls that are filled with meat and rice and simmered in a slightly sweet tomato sauce.

My mom also swore by using "sour salt" or citric acid, which gives the sauce it's distinctive tart flavor. It is harder to find, so I like to use fresh lemon juice for that pucker flavor.

Cooked Rice or Uncooked Rice? Since this recipe has been posted, there have been a few comments mentioning that the rice isn't cooked by the end of the cooking time. I have always made this with uncooked Basmati rice, which stays tender and is cooked through. However, you can also add cooked and cooled rice to the mixture or cooked minute rice to be sure everything is tender in the center.

Ingredients

Ingredients for sweet and sour cabbage rolls, including rice, ground beef and brown sugar.
  • Green Cabbage: Look for cabbage that have nice round leaves that are in tact.
  • Ground Beef: We make outs with ground beef but ground chicken or turkey would ve good options as well.
  • Panko Breadcrumbs: I like using panko breadcrumbs that are a bit lighter than traditional breadcrumbs.
  • Basmati Rice: My preferred rice is basmati rice and favorite brand is called India Gate Basmati Rice, which is fragrant long and fluffy grains.
  • Tomato Sauce: Use an unflavored tomato sauce or pureed tomatoes for a smooth consistency.
  • Tomato Paste: A few tablespoons of tomato paste is added to the sauce giving it a bit more sweetness and depth.
  • Brown Sugar: This is the ingredient that makes the sweet end of the sweet and sour sauce.
  • Fresh Lemon Juice: One whole lemon is zested and juiced for the tart flavor in the sweet and sour sauce. Another option is sour salt or citric acid, which is what my mom used when lemons weren't available.
  • Spices: Garlic Powder and Paprika: These spices are a bit of a modern twist that I've added. The paprika offers a sweet earthy flavor and garlic is savory and delicious.
  • Fresh Parsley: A fresh pop of brightness for garnish.

See recipe card for full information on ingredients and quantities.

🍋 Substitutions and Variations

  • If fresh lemon juice isn't available, substitute with white vinegar or rice vinegar.
  • For added sweetness, add ¼ cup of raisins to the ground beef mixture.
  • Instead of baking in the oven, you can also cook the cabbage rolls on the stovetop for 45-55 minutes or in a slow cooker on high for 4-5 hours.

How to Make Sweet and Sour Cabbage Rolls

Place the whole cabbage in a pot of boiling water and boil until the outer leaves are pliable.

Step 1. Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. 

Use a paring knife to remove the thick stem from the cabbage leaf.

Step 2. Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves.

Add the egg, panko breadcrumbs, spices and rice to the ground beef mixture.

Step 3. To a bowl, add the ground beef, rice, breadcrumbs, egg and spices.

Mix the ground beef mixture until well combined.

Step 4. Give the beef mixture a good mix until everything just comes together.

Add 2 tablespoons of the beef mixture to the cabbage leaf.

Step 5. Take about 1-2 tablespoons of meat mixture and place it towards the bottom of the cabbage leaf.

Begin to roll up the cabbage roll, tucking in the sides, similar to a burrito.

Step 6. Roll the cabbage leaf up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.

Nestle the stuffed cabbage rolls into a pot.

Step 7. Line an oven safe pot with any extra or torn cabbage leaves and nestle in all of the cabbage rolls.

Pour the sweet and sour tomato sauce over the rolled cabbage rolls.

Step 8. Stir the sweet and sour tomato sauce mixture together and pour over the cabbage rolls.

Cooked stuffed cabbage rolls in a sweet and sour tomato sauce.

Step 9. Cover the pot with lid and place in the oven and bake at 350 degrees Fahrenheit for about 50-60 minutes, until the meat is cooked through and rolls are tender.

Rolled beef cabbage rolls in a pot.

Cooking Tips

  • This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
  • Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
  • Taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
  • Swap out the ground beef for ground turkey or ground chicken.

More Jewish Recipes to Try

Sweet and sour cabbage rolls.
Print Recipe
4.62 from 42 votes

Sweet and Sour Cabbage Rolls

Jewish style sweet and sour cabbage rolls are filled with a mixture of meat and rice and simmered in a sweet and sour tomato sauce.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dinner, Main, Main Course
Cuisine: Jewish
Keyword: sweet and sour cabbage rolls, sweet and sour stuffed cababge rolls
Servings: 6 servings
Calories: 443kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 1 Head of green cabbage

Meat Mixture

Sweet and Sour Tomato Sauce

US Customary - Metric

Instructions

  • Preheat the oven 350 degrees Fahrenheit.
  • Bring a large pot of water to a boil and carefully place the whole cabbage in until the outer leaves begin to soften, about 10 minutes. You can also place the cabbage in the freezer the day before and thaw which makes the leaves pliable.
  • Place the cabbage in a colander to cool enough to handle. Cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or line the bottom of the pot with broken leaves later on.
  • In another bowl, mix the ground beef, spices, chopped parsley, breadcrumbs, rice and egg and mix well until well combined.
  • For the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or sourer, adjust as you like.
  • Line an oven safe pot with any extra or torn cabbage leaves and scatter sliced onions.
  • Use a small paring knife and cut the hard stem off each cabbage leaf. Take about 1-2 tablespoons of meat mixture and roll cabbage up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
  • Line the cabbage rolls in the pot and pour the sweet and sour tomato sauce over the cabbage rolls.
  • Cover the pot with lid and place in the oven to bake for about 50-60 minutes, until meat is cooked through and rolls are tender.
  • Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.

Notes

  • This version of stuffed cabbage rolls is baked in the oven but can easily be simmered on the stove top as well.
  • Instead of boiling the cabbage and waiting for it to cool down, place the whole cabbage in the freezer the day before and then thaw. This will also make the cabbage leaves pliable enough to roll.
  • taste the sauce and adjust as you like, add more or less brown sugar and fresh lemon juice.
  • Swap out the ground beef for ground turkey or ground chicken.

Nutrition

Calories: 443kcal | Carbohydrates: 51g | Protein: 20g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1052mg | Potassium: 943mg | Fiber: 8g | Sugar: 25g | Vitamin A: 1052IU | Vitamin C: 74mg | Calcium: 142mg | Iron: 4mg

Pumpkin Rugelach with Caramelized Pecans

· 3 Comments

Every year I make a fun new rugelach recipe. I have all sorts of different flavors and fillings. And this year, I am channeling all the fall vibes. Pumpkin rugelach is rolled with sweet candied pecans with warm flavors of cinnamon, cardamom and bright orange zest.

Pumpkin Rugelach: Perfect Fall Treat

Traditionally, rugelach is rolled with a thin layer of jam and a nut mixture. And really, the flavorings and fillings are endless. I've made so many different rugelach such as a savory herb and cheese rugelach or ones filled with rosemary and fig jam.

For this fall inspired rugelach, I spread the dough with a thin layer of cinnamon and cardamom spiced pumpkin and topped with a layer of caramelized pecans.

Once the rugelach cookies are rolled up, they are all finished with a dusting of cinnamon sugar.

What is Rugelach?

Rugelach is a traditional Jewish cookie that looks like a mini crescent. Here is a list of 15 Jewish Cookie Recipes that will keep you busy and popular.

It's usually stuffed with fruit preserves and nuts and the dough has a cream cheese base in it, making it so creamy and decadent. Rugelach is my famous cookie and in fact, my cherry pistachio rugelach
was deemed " Best holiday cookie" by the L.A. Times!

How to Make Pumpkin Rugelach: Step by Step

  1. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix until creamy.
To start pumpkin rugelach, Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix until creamy.

2. Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.

Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.

3. While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar, about 5 minutes.

While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar, about 5 minutes.

4. Transfer the caramelized pecans onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop the candied pecans very finely, using a knife or food processor.

Transfer the caramelized pecans onto a parchment paper lined baking sheet and allow to cool. Once they are cool enough to handle, chop the candied pecans very finely, using a knife or food processor.

5. In a separate bowl, mix the pumpkin puree, brown sugar, orange zest, cinnamon and cardamom together.

6. Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll to about 9 inches in diameter. If you have a round cheesecake pan or any 9-10 inch plate, use that as a guide to cut a circle and save the excess dough to use again.

Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll to about 9 inches in diameter. If you have a round cheesecake pan or any 9-10 inch plate, use that as a guide to cut a circle and save the excess dough to use again.

7. Spread 2-3 tablespoons of the pumpkin mixture onto the dough in en even thin layer. Then scatter the caramelized chopped pecans on top, gently pressing press down on the pecans so it sticks.

To make pumpkin rugelach, Spread 2-3 tablespoons of the pumpkin mixture onto the dough in en even thin layer. Then scatter the caramelized chopped pecans on top, gently pressing press down on the pecans so it sticks.

8) Using a very sharp knife or pizza cutter (my personal trick), cut the dough in half, then in quarters, then into 8 triangles.

9. Take one of the rugelach triangles and roll from the outside-in, allowing the point to rest on the bottom.

Take one of the rugelach triangles and roll from the outside-in, allowing the point to rest on the bottom.

10. Once all of the pumpkin rugelach are rolled up, place the rugelach on a parchment lined cookie sheet, pointy-side down and brush with egg wash and sprinkle with cinnamon sugar.

Once all of the pumpkin rugelach are rolled up, place the rugelach on a parchment lined cookie sheet, pointy-side down and brush with egg wash and sprinkle with cinnamon sugar.

11. Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Allow rugelach to cool for at least 10 minutes before serving.

Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Allow rugelach to cool for at least 10 minutes before serving.

A Few Rugelach Making Tips:

  • When you cut your dough circle, save the scraps to roll out another circle.
  • Take the time to refrigerate the rugelach dough before rolling so it hardens slightly, it can be too soft and sticky if you roll it out without chilling it.
  • Try not to overfill the rugelach with the fillings, which will make it harder to roll up and the filling may spill out.
  • Rugelach dough can be made ahead and frozen up to 2 weeks in advance.
  • baked rugelach will last in an airtight container for up to 5 days.

More Rugelach Recipes

Every year I make a fun new rugelach recipe. I have all sorts of different flavors and fillings. And this year, I am channeling all the fall vibes. Pumpkin rugelach is rolled with sweet candied pecans with warm flavors of cinnamon, cardamom and bright orange zest.
Print Recipe
5 from 4 votes

Pumpkin Rugelach with Candied Pecans

Pumpkin rugelach are traditional Jewish cookies but with a fall twist of caramelized pecans, cinnamon and warm cardamom.
Prep Time30 minutes
Cook Time40 minutes
Dough Chilling20 minutes
Total Time1 hour 30 minutes
Course: Brunch, Dessert
Cuisine: Jewish
Keyword: Jewish rugelach cookies, pumpkin rugelach
Servings: 40 rugelach
Calories: 155kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Dough

Filling

Caramelized Pecans

  • 8 ounces pecans
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar

Topping

US Customary - Metric

Instructions

  • Make the rugelach dough. Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla and mix well.
  • Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 20 minutes or in the freezer for 15 minutes.
  • While the dough is resting, make the caramelized pecans. In a large non-stick skillet, melt the butter and add the pecans and brown sugar. On medium heat, continue to toss the pecans evenly so they are all coated with the butter and sugar.
  • Transfer caramelized pecans onto a parchment lined baking sheet and allow to cool. Then finely chop pecans using a knife or food processor.
  • Make the pumpkin filling. To another bowl, the pumpkin puree, brown sugar, cinnamon, cardamom and orange zest.
  • Roll each dough ball to roll to about 9 inches in diameter, use a cheesecake pan or plate as a guide and cut a circle, saving the excess dough scraps to roll out.
  • Spread 2-3 tablespoons of pumpkin mixture onto the rugelach dough into an even thin layer.
  • Top with a 1-2 tablespoons of chopped caramelized pecans, using your hands to gently press down so the pecans stick to the mixture.
  • Cut the dough in half, then quarters, then into 8 triangles, like a pizza.
  • Roll each triangle from the outside-in and placing the pointy-end down onto a parchment lined cookie sheet. Brush each rugelach with egg wash and sprinkle with cinnamon sugar.
  • Bake pumpkin rugelach at 350 degrees Fahrenheit for about 20-22 minutes until lightly golden brown. Then let cool for at least 10 minutes before serving.

Notes

  • You may have leftover pecans, use for dessert or breakfast topping. 
  • When you cut your dough circle, save the scraps to roll out another circle.
  • Take the time to refrigerate the rugelach dough before rolling so it hardens slightly, it can be too soft and sticky if you roll it out without chilling it.
  • Try not to overfill the rugelach with the fillings, which will make it harder to roll up and the filling may spill out.
  • Rugelach dough can be made ahead and frozen up to 2 weeks in advance.
  • baked rugelach will last in an airtight container for up to 5 days.
 

Nutrition

Calories: 155kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 41mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

This post was originally published in September, 2013 and updated September 2022 with updated photos and clearer instructions.

French Onion Soup with Challah Croutons

· 8 Comments

A twist on the classic French onion soup, topped with cubes of sweet challah bread croutons and fresh thyme and still full of incredibly caramelized sweet onions.

French Onion Soup with Croutons

There is nothing I love more than a really well made rich French onion soup. Topped with crusty bread and loads of Gruyere cheese broiled on top.

Yes, all of those elements are still in my "not so classic" version, but instead of one slice of bread, challah bread is cut into cubes, making for an easier spoonful. For another wonderful soup try my Butternut squash and pear soup, it takes the flavor of soup to another level.

Challah Croutons

Cut the challah into cubes and drizzle bread with olive oil. Place the challah on a parchment lined baking sheet and into a 350 degrees Fahrenheit oven for 5-10 minute until just dried out but not too toasted.

Then set aside to top the French onion soup.

Ingredients

  • Yellow Onions: Look for yellow or sweet onions which will make for a sweeter and more caramelized outcome.
  • Beef Stock: The base of French onion soup. I like using a concentrated stock such as Better Than Bouillon.
  • White Wine: A splash of white wine wakes up the richer flavors of the soup, such as Pinot Gris.
  • Unsalted Butter and Olive Oil: Both give flavor and fat to saute the onions.
  • Fresh Thyme: A few sprigs, leaves removed and roughly chopped. Save some for garnish too!
  • Challah Bread: This is where the twist comes in. Use a regular challah or for even more flavor, try it with garlic rosemary challah. Instead of topping the soup with a single slice, cut into cubes so it's easier to spoon.
  • Gruyere Cheese: is a melty Alpine style of cheese that is traditional in French onion soup. Other options are a Swiss cheese, Jarlsberg or a combination of Mozzarella and Parmesan cheese.

How to Make French Onion Soup

  1. In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.
To start French onion soup, In a large and wide dutch, melt butter and oil together and add all of your onions.

2. Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

Cover the pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize. Then remove the lid and add the sugar and salt and continue cooking the onions, stirring them every few minutes until deep and caramelized.

4. Once onions are a deep brown color, add the flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

Once onions are a deep brown color, add the flour and fresh thyme, making sure to cook the flour so there is no visible flour left.

5. Stir the white wine in continue cooking for another 2-3 minutes until the wine reduces. Pour in the beef stock, season with salt and pepper and simmer for an additional 20 minutes until the soup has thickened slightly.

6. Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Ladle soup into oven safe soup bowls and top with challah cubes and a good handful of shredded Gruyere. Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

7. Garnish French onion soup with more fresh thyme and serve immediately.

Garnish French onion soup with more fresh thyme and serve immediately.

More Soup Recipes to Try

Print Recipe
5 from 9 votes

French Onion Soup with Challah Croutons

A twist on the classic French onion soup, topped with cubes of sweet challah bread and fresh thyme and still full of incredibly caramelized sweet onions.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Dinner, Main Course, Soup
Cuisine: French
Keyword: French onion soup with croutons
Servings: 8 servings
Calories: 260kcal
Author: Samantha Ferraro
Cost: $15

Equipment

Ingredients

Challah Croutons

  • 1 challah bread cut into cubes
  • Olive oil for drizzling

Toppings

  • 1 cup shredded Gruyere
  • Fresh thyme leaves
US Customary - Metric

Instructions

  • In a large and wide pot, melt butter and oil together and add all of your onions.
  • Cover pot and cook onions on medium heat for 15-20 minutes until they begin to break down and caramelize.
  • Then take the cover off and add sugar and salt. Stir in and continue to cook the onions, stirring them every few minutes until the onions continue to break down and caramelize.
  • Once onions are a deep brown color, add flour and fresh thyme and stir it in. The onions will get thicker.
  • Add the white wine and allow to cook until wine reduces, about 2-3 minutes and then add your beef stock and mix well. Allow to cook on a gentle simmer for an additional 20 minutes. Season with salt and pepper and adjust seasoning as needed.
  • When ready, ladle soup into oven safe soup pots and top with toasted bread and shredded cheese.
  • Place soup bowls on a baking sheet and bake in 400 degree Fahrenheit oven for about 10 minutes or until the cheese melts.

Challah Croutons

  • Add cubed challah to a parchment lined baking sheet and drizzle with olive oil.
  • Bake croutons at 350 degrees Fahrenheit for 5-10 minutes until just toasted. The reserve to top soup.

Notes

You can also place the soup under a broiler for 3-4 minutes to melt the cheese. 
If making the soup ahead of time, add the croutons right before serving so they don't get too soggy. 

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 608mg | Potassium: 672mg | Fiber: 2g | Sugar: 10g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 224mg | Iron: 1mg

Round Fig Challah for Rosh Hashanah

· 3 Comments

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls. This would also make a fantastic challah for French toast!

A mixture of dried figs, honey and cinnamon are cooked down into a paste and pressed into strands of challah. After baked and sliced, the dried fruit peeks out into swirls.

Symbolic Foods for Rosh Hashanah

There are a few symbolic foods that we eat during Rosh Hashanah, the Jewish New Year. Most common are apples and honey and round challah, and many bake a stuffed apple challah to combine the two.

Other traditional items are sweet fruits, such as dried figs and dates, which I also love incorporating into a savory braised chicken with dates and saffron that is out of this world!

Stuffed Fig Challah

Dried figs are simmered with cinnamon, rosemary and honey until incredibly soft. The mixture is blended and made into a paste then stuffed into challah strands before being braided.

When you cut into the challah, swirls of the dried fig mixture peek out and I have to say that this would be a fantastic challah to make challah french toast with.

Ingredients

  • Active Dry Yeast
  • Eggs
  • Honey
  • Neutral Oil
  • All Purpose Flour
  • Dried Figs
  • Honey
  • Vanilla
  • Rosemary
  • Cinnamon Stick

How to Make Fig Stuffed Challah

  1. Bloom yeast in warm water and a squeeze of honey and let the yeast bloom until it foams up.
  2. To a large bowl, add the yeast, eggs, honey and oil and whisk to combine.
  3. Slowly add the flour and mix until combine, then turn onto a floured surface and knead for 10 minutes until a smooth ball is formed.
  4. Place dough in a lightly oiled bowl and cover with a sheet of plastic wrap. let the dough proof until doubled in size.
  5. While the dough is proofing, make the filling. In a small pot, add dried figs, water, honey, cinnamon, vanilla and rosemary sprig and cook until the fruit is soft and water has evaporated.
  6. Remove cinnamon stick and rosemary sprig and blend mixture in a food processor to form a smooth paste.
  7. Once challah is done, punch down and divide into strands. Then flatten strands and add 1 -2 tablespoons of the fig mixture.
  8. Punch strands to seal in the filling and braid the challah, then turn it onto itself and form a circle.
  9. Let the challah rise for another 20 minutes then brush with egg wash.
  10. Bake challah for 30 minutes until lightly golden brown.
Round fig challah bread is garnished with fresh rosemary and fresh figs, illustrating the filling. The filling is stuffed inside the challah strands.

More Recipes to Make for Rosh Hashanah

Even more Inspiration

Cardamom Apple Cake

Persian Rice with Dates and Pistachios

Slow Cooker Brisket with Red Wine

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of this round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls.
Print Recipe
5 from 5 votes

Round Fig Challah

Sweet dried figs, cinnamon and honey cook down together and are spread onto strands of this round fig challah. Once baked and cut unto, the dried fruit mixture peeks out into beautiful swirls.
Prep Time20 minutes
Cook Time30 minutes
Proofing1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: Jewish
Keyword: fig challah, round challah, round fig challah
Servings: 2 challoh
Calories: 1863kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Challah

Dried Fig Mixture

Topping

  • 2 egg yolks
  • Rosemary sprigs for garnish

Instructions

  • To make the challah, add the yeast, 1 cup of warm water, yeast and sugar. Mix lightly with a fork to get all the yeast in the water and set aside for about 10 minutes. It should begin to foam up and you should see little bubbles.
  • Next, add eggs, oil and honey and whisk together.
  • Gradually add the flour and salt, about ½ cup at a time and mix until everything is incorporated.
  • Turn the dough onto a very well floured surface and knead for about 8-10 minutes. You can use your finger to see if it’s ready. Press your finger in and if the dough bounces back quickly, it’s ready.
  • Place the dough in a lightly oiled bowl and turn it around so the entire dough is covered with a thin layer of oil.
  • Cover with a clean towel or plastic wrap and place bowl in a warm spot to rise for 1- 1 ½ hours until doubled in size
  • While the dough rises, make the filling. In a small pot add the dried fruit, water, cinnamon stick, rosemary sprig and vanilla and cook for 10 minutes, until the dried fruit softens and water has evaporated.
  • Remove the cinnamon stick and rosemary and let cool for a few minutes, then add mixture to a food processor and blend until smooth and it's a thick paste.
  • Preheat oven to 350 degrees Fahrenheit
  • Once dough has doubled in size, punch the dough down and divide dough into 2 balls, this will be your challah.
  • Divide dough into 3 pieces (or more if you’re making another braid), these will be your braid strands. Take 1 of the strands and roll making a long snake, about 12-15 inches long and flatten to make room for the filling.
  • Next use a tablespoon to fill the strand with the dried fruit mixture. You can also press the mixture gently in the dough, but don’t overfill.
  • Bring the strand together, pinching with your fingers and making sure no filling peeks out (but it’s ok it some does). Once strands are sealed, gently roll the strands and begin braiding.
  • Line 3 strands together and pinch at 1 end. Braid a 3-strand bread and pinch the bottom ends together. Then turn braid onto itself to form a circle.
  • Place challah on baking sheet and let it rise for another 20-30 minutes. Then whisk egg yolks together and brush challahs with egg wash.
  • Bake challah at 350 degrees Fahrenheit for about 30 minutes or until the challah is a light golden brown color.

Video

Notes

  • Yes you can make the dough ahead of time, just let it rise (proof) in the fridge instead of in a warm spot.
  • To freeze challah, I would suggest baking the challah in its entirety, then letting cool completely, then wrap very well in plastic wrap and then place in a sealed plastic bag and freeze. The let challah thaw and bake until warmed through.
  • Use other dried fruits for the mixture, such as dried apricots, dates or golden raisins.

Nutrition

Calories: 1863kcal | Carbohydrates: 337g | Protein: 47g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 358mg | Sodium: 1277mg | Potassium: 1564mg | Fiber: 27g | Sugar: 113g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 361mg | Iron: 17mg

Baked Figs with Honey and Pistachios

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If you are looking for an easy and elegant appetizer, you will love these baked figs with honey and pistachios! Ripe figs are topped with dollops of creamy blue cheese and goat cheese and baked until just melted, then generously topped with pistachios and drizzled with honey.

Fresh figs are cut in half and layed out on a platter. Some figs are topped with crumbled blue cheese and some with whipped goat cheese and garnished with chopped pistachios and honey.

There is a short window when fresh figs are in season, towards the end of summer and at the brisk of fall. And as soon as figs are ripe, I happily buy my weight them them for as long as I can.

Usually, I like to make roasted figs with red wine and rosemary which happens to be tantastic with some Greek yogurt or labneh cheese. But when I need a quick, festive and gorgeous appetizer, I make baked figs with honey and pistachios. These would be a delicious addition to a colorful Mediterranean cheese board we well!

Stuffed Figs with Goat Cheese, An Impressive and Easy Appetizer

If you are looking for a stunning and easy appetizer, look no further, because these stuffed figs will be enjoyed by all!

This recipe was made in collaboration with Cakebread Wines over on Instagram and turned out to be the perfect appetizer to pair with their Chardonnay.

Ingredients

  • Fresh Figs: Use a variety of different figs for color contrast.
  • Blue Cheese: Roquefort and St. Agur are creamy and slightly salty blue cheese options that go very well with the sweet honey and figs.
  • Whipped Goat Cheese: You can also add crumbled goat cheese but if you want to take the extra step, blend some goat cheese with a splash of lemon juice and honey and blend until creamy.
  • Pistachios: Unsalted chopped pistachios are added after the figs are baked.
  • Honey: Drizzled over the stuffed figs at the very end.
Baked fresh figs are topped with blue cheese and goat cheese, chopped pistachios and drizzled with honey. The baked figs are paired with Chardonnay wine.

How to Make Stuffed Figs

Ripe figs are cut in half and topped with crumbled of blue cheese and whipped goat cheese.

You can use either one or both cheeses, like in this recipe.

The figs are baked just to melt the cheese ever so slightly, then topped with chopped pistachios and a good drizzle of honey.

How to Pick Ripe Figs

Here are a few tips on picking and buying figs. Look for figs that are smooth on the outside with no obvious bruises or tears.

Figs should be soft but not mushy. The softer the figs, the riper and sweeter they will be.

Really ripe figs will start to expel their natural juices at the bottom of the fig and those will be very sweet.

If you are growing figs, leave them on the tree for as long as possible, since figs won't ripen once picked.

Tips and Substitutions

  • Substitute chopped walnuts for the pistachios.
  • Instead of honey, a drizzle of balsamic or even pomegranate molasses would be delicious.
  • For a pop of brightness, garnish with lemon zest.
Baked figs with pistachios and honey is paired with a Chardonnay wine. The fresh figs are baked with dollops of blue cheese and some with whipped goat cheese.

More Appetizers Inspiration

Even More Appetizer inspiration

Baked figs with honey and pistachios is an easy and impressive appetizer. The baked figs are topped with blue cheese, pistachios and drizzled with honey.
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5 from 3 votes

Baked Figs with Honey and Pistachios

Baked figs with honey and pistachios is an easy and impressive appetizer. The baked figs are topped with blue cheese, pistachios and drizzled with honey.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: baked figs with honey and pistachios, stuffed figs with blue cheese, stuffed figs with goat cheese
Servings: 4 servings
Calories: 200kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 8-10 Fresh figs but in half
  • 2-4 ounces Blue cheese such as Roquefort
  • Whipped goat cheese (recipe below)
  • ¼ cup Chopped pistachios
  • Honey for drizzling

Whipped Goat Cheese

  • 2 ouces Goat cheese
  • 1-2 tablespoons Cream cheese
  • 1-2 tablespoons Heavy whipping cream or milk
  • 1 teaspoon Honey
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit and arrange cut figs on a parchment lined baking sheet.
  • Top half of the figs with crumbles of blue cheese and other half with a teaspoon dollop of whipped goat cheese.
  • Drizzle everything with olive oil and place in the oven to bake for 8-10 minutes, or until the cheese just begins to melt.
  • Once done, remove from oven and sprinkle chopped pistachios over the figs and a drizzle of honey.

Whipped Goat Cheese

  • Place goat cheese, cream cheese, heavy cream and honey in a small food processor and blend until smooth.
  • Add more milk or cream if needed until thick and creamy.

Notes

Whipped goat cheese is optional and to keep it even easier, top the figs with crumbles of goat cheese. 
Cut small piece off the side of the fig so the figs don't roll over on the baking sheet. 
These are bes served the same day because as the figs sit, they will soften and lose their structure. 

Nutrition

Calories: 200kcal | Carbohydrates: 23g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 179mg | Potassium: 355mg | Fiber: 4g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg

Honey Dijon Roast Chicken and Pears

· 9 Comments

If you are looking for a flavorful and easy one pan recipe, you will love roast chicken and pears recipe! A quick glaze of sweet honey, Dijon and spices are whisked together and poured over skin on chicken thighs, right in the pan! Wedges of pears and shallots are nestled in between creating a gorgeous combination of flavors.

Honey Dijon glazed chicken thighs are roasted with wedges of pears and shallots until the chicken skin is caramelized. The chicken is garnished with chopped parsley and served with a glass of white wine.

Roast Chicken with Pears

Fall is certainly in the air and thanks to USA Pears for sponsoring such a delicious recipe. I have had "roast chicken with pears" on my list for years and wanted to make this for Rosh Hashanah, the Jewish New Year where we enjoy sweets and honey. For another wonderful Chicken meal, try my One Pot Chicken Provencal or my Chicken Francese.

A quick whisk of Dijon mustard, honey and warm spices coat the chicken thighs and as everything roasts together, the chicken skin caramelizes while the anjou pears stay firm and sweet.

This would be fantastic served alongside lemon herb couscous, Honey Harissa Cauliflower or creamy parmesan polenta.

Ingredients

Chicken Thighs: Bone in and skin on is always prefered in a one pan recipe. As the chicken roasts, the skin will crisp up and caramelize.

Dijon Mustard: Added to the glaze along with sweet honey. Dijon and honey go so well together.

Honey: Added to the glaze along with the Dijon adn herbs. If you don't have honey, maple syrup is a fantastic option.

Fresh Herbs: Rosemary leaves are finely chopped and added to the glaze mixture. You could also use fresh thyme which works very well with the other flavors.

Spices: Paprika and allspice are mixed into the glaze. Both go well it chicken and pears, giving a warm layer of flavor.

Red Anjou Pears: Anjou pears are slightly sweet and are in season at the start of fall in September. There is no need to peel the skin as they roast beautifully and hold their shape well.

Shallots: Wedges of shallots are nestled in with the pears and are slightly sweeter than onions. If you don't have shallots, use wedges of red onion

White Wine: Just a splash right into the dutch oven to create a bit of a sauce. A few white wiggestions are a Chardonnay which pairs well with chicken and the fall flavors or a creamier Pinot Gris.

Honey Dijon chicken thighs are roasted in one pan with wedges of anjou pears and shallots until caramelized and tender. The chicken is garnished with chopped parsley and served with the roasted pears, shallots and pan sauce.

How to Make One Pan Roast Chicken with Pears

  1. Preheat oven to 425 degrees Fahrenheit and pat the chicken dry very well with paper towels and place chicken in a wide dutch oven.
  2. Whisk the Dijon, honey, spices, rosemary, garlic and olive oil together and pour over chicken, giving it a good coating so all sides are coated with the glaze.
  3. Nestle in wedges of anjou pears, shallots and a few sprigs of rosemary.
  4. Pour white wine around the chicken and place dutch oven in the oven and roast for 20-25 minutes, until the chicken is cooked through and skin has caramelized.
  5. Optional, to crisp up skin even more, place under the broiler for 2-3 minutes.
  6. Garnish chicken with chopped parsley and serve with pan sauce and roasted pears and shallots.

Few Tips, Suggestions and Substitutions

  • With any proteins, pat the meat dry with paper towels. This helps the seasonings or marinade stick easily.
  • If using chicken breasts, cooking adjust cooking time as it may take longer to cook a larger piece of chicken.
  • Other varieties of pear that will work are comice pears and green anjou pears.

What to Serve on the Side

One pot honey Dijon roast chicken and pears are cooked with wedges shallots in a simple sweet and savory herb glaze.
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5 from 11 votes

Honey Dijon Roast Chicken with Pears

One pot honey Dijon roast chicken and pears are cooked with wedges shallots in a simple sweet and savory herb glaze.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Keyword: one pan roast chicken with pears, roast chicken and pears
Servings: 4 servings
Calories: 397kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

  • 4 chicken thighs bone in and skin on
  • 1 garlic minced
  • 2 tablespoons mustard
  • 2 tablespoons honey
  • 1 tablespoon chopped rosemary leaves
  • 1 teaspoon Kosher salt
  • ½ teaspoon paprika
  • ⅛ teaspoon allspice
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 red Anjou pear cut into wedges
  • 2 shallots cut into quarters
  • ¼ cup white wine
  • 3 sprigs of rosemary
  • Parsley leaves finely chopped for garnish
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Dry chicken thighs well with paper towels, this will help the marinade stick to the meat better.
  • To a medium sized bowl, add the minced garlic, Dijon, honey, herbs and spices and olive oil and whisk to combine.
  • Place the chicken thighs in a wide dutch oven and pour honey mixture all over the chicken thighs, coating both sides evenly.
  • Nestle the pear wedges and shallots around the chicken and pour the white wine in.
  • Nestle a few sprigs of rosemary and roast chicken in the oven for 20-25 minutes, until the chic ken is cooked through and sauce has caramelized.
  • Optional, place chicken under the broiler for a minute for extra sticky and crispy skin.
  • Serve chicken thighs with pan juices, roasted pears and garnish with chopped parsley.

Notes

With any proteins, pat the meat dry with paper towels. This helps the seasonings or marinade stick easily.
If using chicken breasts, cooking adjust cooking time as it may take longer to cook a larger piece of chicken.
Other varieties of pear that will work are comice pears and green anjou pears.

Nutrition

Calories: 397kcal | Carbohydrates: 19g | Protein: 19g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 755mg | Potassium: 374mg | Fiber: 2g | Sugar: 14g | Vitamin A: 267IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

Savory Herb and Cheese Rugelach

· 7 Comments

But have you tried savory herb and cheese rugelach? Instead of the traditional sweet rugelach, these savory rugelach is flavored with Parmesan cheese and fresh herbs and filled with a creamy mix of ricotta cheese and sweet roasted garlic. And the perfect accompaniment to any appetizer spread.

Savory rugelach are lined up on a wooden cutting board with fresh herbs on the side. Rugelach are cookies and these savory versions are seasoned with fresh herbs and Parmesan cheese and filled with a ricotta mixture that is mixed with roasted garlic.

Savory Herb and Cheese Rugelach

Every year I make a new rugelach recipe with a fun filling and different twist from the traditional. Rosemary fig rugelach and pumpkin rugelach with caramelized pecans just to name a new.

But have you ever tried a savory rugelach?

Instead of the sweetened rugelach, sub the sugar for savory and nutty Parmesan cheese. The classic cream cheese dough is seasoned with bright lemon zest and Parmesan cheese and rolled up with a cheesy ricotta mixture with loads of fresh herbs

The results are delicious and savory and perfect to serve as an appetizer or alongside any cheese board.

Savory Rugelach Ingredients

  • Cream Cheese: The base for rugelach. Use full fat and soften to room temperature along with the butter.
  • Unsalted Butter: Softened so it's easier to mix with the cream cheese. Unsalted butter also gives you more salt control in the recipe.
  • Parmesan Cheese: Grated Parmesan cheese is dry and gives the savory rugelach fantastic cheesy flavor.
  • Lemon Zest: About 2 lemon zested and added to the dough brightened the richer flavors of the cheese rugelach.
  • All Purpose Flour: King Arthur All Purpose Flour is a great flour.
  • Roasted Garlic: Is worth the effort as roasted garlic is sweet and caramelized and not as sharp as fresh garlic. You can prep this up to a few days in advance and have it ready for adding to the cheese mixture.
  • Ricotta Cheese: Look for a basket ricotta which is thicker and not as wet as other ricottas. The drier the better because added moisture can wet and log down the dough.
  • Fresh Herbs: Use a variety of herbs such as rosemary, thyme and oregano. If you don't have fresh herbs, use ½ teaspoon each of dried herbs.
  • Flakey Sea Salt: Fleur de sel is a favorite to garnish with.

How to Make Savory Cheese Rugelach

  1. Make the rugelach dough and add the softened cream cheese and butter to a mixer and beat until smooth. Add the Parmesan cheese and lemon zest and and continue mixing until incorporated.
  2. Slowly add the flour and mix until just combined. Turn dough onto a floured surface and form into a ball, then cut into quarters, wrap in plastic wrap and place in the refrigerator for at least 15 minutes.
  3. While dough is chilling, make the filling. In a bowl, add roasted garlic, ricotta cheese, fresh herbs and season with salt and pepper.
  4. Roll out one of the dough bowls to a 9-10 inch circle and use a circular object to cut out a circle. Save the scrape to roll out another circle. Spread some of the cheese mixture onto the dough and cut the dough into 8 triangles, like a pizza. Then roll each triangle, starting from the outside and rolling into, making a crescent shape.
  5. Place rugelach on a lined baking sheet, seam side down and brush with whisked egg.
  6. Bake at 350 degrees Fahrenheit for 15-18 minutes until lightly golden brown.
Savory rugelach are savory cookie that are filled with ricotta cheese and roasted garlic. The dough is seasoned with fresh herbs and lemon zest for a pop of brightness.

A Few Tips on Making Savory Rugelach

  • Look for dry ricotta or "basket ricotta" which has less moisture and thicker consistency.
  • The drier the ricotta, the better so the excess moisture doesn't weigh down the dough.
  • Have fun with the herbs, other suggestions are finely chopped chives and tarragon.
  • Baked rugelach will last up to 3 days in the fridge in an airtight container.
  • To freeze rugelach, bake rugelach and let cool to room temperature then wrap very well in plastic wrap and freeze. When ready to bake, warm in a 300 degree Fahrenheit oven until warmed through.

How to Freeze Rugelach

You can freeze rugelach before and after it's baked.

Freeze Unbaked Rugelach: Follow recipe up until rolling up the rugelach. Then place on a cookie sheet or plate and freeze in a single layer. When ready to bake, continue with recipe and add a few minutes longer of baking time.

Freeze Baked Rugelach: Bake rugelach fully and let cool completely. Place in a single layer on a baking sheet or plate and freeze. Once frozen, place in resealable bag.

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4.93 from 13 votes

Herb and Cheese Rugelach

Savory herb and cheese rugelach are savory cookies filled with creamy ricotta, Parmesan cheese and roasted garlic.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: American, Jewish
Keyword: savory herb and cheese rugelach, savory rugelach
Servings: 40 rugelach
Calories: 103kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Rugelach Dough

Cheese Filling

  • 12 ounces full fat ricotta cheese drained
  • 2 heads of garlic roasted
  • 1-2 sprig fresh rosemary leaves removed and finely chopped
  • 1-2 sprigs fresh oregano leaves removed and finely chopped
  • 2-3 sprigs fresh thyme leaves removed and chopped
  • Salt and pepper to taste
  • 1 egg whisked
  • Sea salt for garnish
US Customary - Metric

Instructions

  • Roast the garlic first preheat oven to 400 degrees Fahrenheit and cut off the top third of the garlic bulb. Wrap garlic in foil and roast for 30-35 minutes until the garlic is tender and caramelized. Once done, let it cool to room temperature (it will be very hot).
  • To make the dough, use a stand mixer or hand mixer and beat the cream cheese and butter together until creamy. Add Parmesan cheese and lemon zest and mix until just incorporated.
  • With the mixer on low speed, slowly add in the flour and mix just until combined. Use a spatula to scrape the bottom of the bowl to make sure everything is incorporated.
  • Dump the dough onto a well-floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
  • For the filling, squeeze the roasted garlic out of the bulb and into a medium sized bowl. Add the ricotta cheese and chopped herbs and season with salt and pepper. Stir to combine and set aside.
  • Take one dough-ball out of fridge (leaving others chilled) and on a well-floured surface, roll it to abou a 9-10 inch circle. diameter. Use a circular object to cut into a circle, saving the scraps to roll out another circle.
  • Spread ¼ cup of the cheese mixture onto the dough in a thin layer, leaving a border. Cut dough into 8 triangles, like a pizza and roll the rugelach by starting at the outer end of the triangle and roll in making a little crescent shape.
  • Lower oven temperature to 350 degrees Fahrenheit and place rugelach, seam side down onto a lined baking sheet. Brush with whisked egg and sprinkle each rugelach with sea salt.
  • Bake rugelach for about 18-20 minutes until lightly golden brown.
  • Once done, remove from oven and let cool before enjoying.

Notes

Look for dry ricotta or "basket ricotta" which has less moisture and thicker consistency.
The drier the ricotta, the better so the excess moisture doesn't weigh down the dough.
Have fun with the herbs, other suggestions are finely chopped chives and tarragon.
Baked rugelach will last up to 3 days in the fridge in an airtight container.
To freeze rugelach, bake rugelach and let cool to room temperature then wrap very well in plastic wrap and freeze. When ready to bake, warm in a 300 degree Fahrenheit oven until warmed through.

Nutrition

Calories: 103kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 38mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.4mg

Roasted Carrots with Pomegranate and Pears

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Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.

Rainbow carrots and red anjou pears flavored with pomegranate molasses and maple syrup and are roasted until just caramelized. The carrots and pears are arranged on an oval platter and topped with pomegranate seeds and fresh chopped parsley.

If you love the combination of sweet and savory, tangy and spicy, you will fall in love with these pomegranate roasted carrots and pears. For another wonderful side dish try my classic green bean casserole.

This post is being sponsored by USA Pears showcasing the diversity of pear recipes. Check out some of the other recipes I've done with them, pear fritters with orange glaze and pear crisp with pistachios.

Pomegranate Roasted Pears and Carrots

Colorful rainbow carrots and red anjou pears are tossed with the most delicious glaze, tangy pomegranate molasses, maple syrup for sweetness and warm spices of allspice and cinnamon.

This is the perfect side dish to pair alongside roasted spatchcock chicken or roast turkey with citrus and zaatar for Thanksgiving.

Ingredients

Rainbow Carrots: Carrots come in a variety of colors and the different colors lend to a slight difference in flavor. You can often find rainbow carrots around the fall season and if rainbow carrots are not available, use orange carrots with the stems still attached, which are more flavorful.

Red Anjou Pears: Anjou pears are slightly sweet and are in season at the start of fall in September. There is no need to peel the skin as they roast beautifully, holding onto their shape well.

Pomegranate Molasses: Is reduced and thickened pomegranate juice that is tart and thick like a molasses or honey. Pomegranate molasses is favorite ingredient in Mediterranean cooking and is used in a number of recipes such as drizzled over roasted kabocha squash or in a vinaigrette for tabbouleh salad.

Maple Syrup: Because pomegranate molasses is pretty tart, it goes well with sweet. Maple syrup offers a fall layer of flavor and goes well with the roasted pears, carrots and warm spices. If you don't have maple syrup, substitute honey.

Spices: Cinnamon and allspice are the warm spices in the recipe. Both goes very well with the tart pomegranate molasses and maple syrup, giving lovely fall flavors.

Pomegranate Seeds: Offers a pop of color and added at the end for garnish.

Aleppo Pepper: Another favorite ingredient and use din a number of Mediterranean recipes. Aleppo pepper is slightly sweeter and not as spicy as traditional Italian red pepper. If you don't have Aleppo pepper, use half the amount of Italian red pepper flakes or omit all together if you don't like any spice.

Roasted carrots and pears are seasoned with maple syrup, allspice, cinnamon and pomegranate molasses until caramelized and once roasted are arranged on a wide platter. They are garnished with pomegranate seeds and fresh chopped parsley. Around the platter is whole red anjou pears, a bowl of pomegranate seeds and a bowl of fresh chopped herbs.

How to Make these Roasted Pears and Carrots

  1. Preheat oven to 435 degrees Fahrenheit and place carrots and pears on a parchment lined baking sheet.
  2. Whisk the pomegranate molasses, maple syrup and spices together and pour over pears and carrots, tossing so everything is combined well.
  3. Roast the pears and carrots for 20 minutes until tender and just caramelized.
  4. Arrange carrots and pears on a platter and garnish with pomegranate seeds, fresh parsley, and Aleppo pepper.

A Few Tips and Substitutions

  • If rainbow carrots are not available, use orange carrots.
  • Look for carrots that still have the stems attached, which have more flavor and are sweeter.
  • Cut larger carrots in half lengthwise so everything is about the same size.
  • If maple syrup is not available, use honey.

More great side dishes

re whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
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5 from 4 votes

Pomegranate Roasted Pears and Carrots

Warm fall flavors are in the air with these roasted carrots with pomegranate. Cinnamon and allspice are whisked together with sweet maple syrup and tangy pomegranate molasses and lathered on top of rainbow carrots and sweet anjou pears. Once caramelized, the roasted carrots and pears are finished with pomegranate seeds and Aleppo pepper.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: pomegranate roasted carrots
Servings: 4 servings
Calories: 138kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Cut any thicker carrots in half, lengthwise and place carrots and pears onto a lightly oiled baking sheet.
  • In a small bowl, add pomegranate molasses, maple syrup, spices and olive oil and whisk to combine.
  • Pour mixture over pears and carrots and toss to combine, so everything is evenly coated with the marinade.
  • Roast carrots and pears in the oven for 15-20 minutes until just tender and lightly caramelized.
  • Garnish with pomegranate seeds, chopped parsley and Aleppo pepper.

Video

Notes

If rainbow carrots are not available, use orange carrots.
Look for carrots that still have the stems attached, which have more flavor and are sweeter.
Cut larger carrots in half lengthwise so everything is about the same size.
If maple syrup is not available, use honey.

Nutrition

Calories: 138kcal | Carbohydrates: 20g | Protein: 0.5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 304mg | Potassium: 165mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2572IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 0.3mg

Tomato Mascarpone Tart

· 3 Comments

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Colorful slices of heirloom tomatoes are layered on top of cooked puff pastry with a thin layer of mascarpone cheese under the tomatoes. The mascarpone tart is garnished with a few leaves of fresh basil.

Heirloom Tomato Season

There is nothing better than late summer heirloom tomatoes and once the season hits, I bombard the kitchen with the colorful fruits.

I like to let the tomatoes do the talking and make simple recipes such as heirloom tomato galette, heirloom tomato bruschetta with labneh, Summer Fruit Caprese Salad there is nothing better than a classic burrata caprese to really let those tomatoes shine!

Mascarpone Tart

This tomato mascarpone tart was created on a whim and follows the classic and simple flavors of tomatoes.

Puff pastry is rolled out and pre-baked and then smeared with a generous dollop odf tangy mascarpone cheese.

Mascarpone is a thick Italian cheese that is creamy and slightly sweet and acts as the perfect glue between the puff pastry and tomatoes.

Ingredients

  • Puff Pastry: Thawed and rolled out a bit to then the pastry.
  • Mascarpone Cheese: Is a thick Italian cheese with a similar texture to cream cheese. You can find mascarpone cheese with the other cheeses in the grocery store and if you need a substitute, cream cheese or creme fraiche will work.
  • Grated Parmesan: or other grated hard cheese, such as Pecorino or Manchego
  • Heirloom Tomatoes: Have fun with the colors but make sure they are in season.
  • Fresh Herbs: Such as oregano, thyme or basil.
  • Olive Oil: For drizzling on top of the tomatoes.
  • Basil Leaves: A few leaves of basil for garnish.

How to Make Tomato Mascarpone Tart

  1. Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
  2. On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
  3. Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
  4. Place pastry in the oven and bake for 10 minutes.
  5. Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
  6. Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
  7. Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
  8. Once done, garnish with fresh basil and serve.
Slices of yellow and red heirloom tomatoes are layered on top of cooked puff pastry with a spread of mascarpone cheese in between. The mascarpone tart is topped with leaves of fresh basil.

A Few Tips

  • Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
  • Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
  • Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
  • Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
  • Serve the mascarpone tart warm or at room temperature.

More tomato recipes

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.
Print Recipe
5 from 6 votes

Tomato Mascarpone Tart

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.
Prep Time15 minutes
Cook Time30 minutes
Thawing30 minutes
Total Time1 hour 15 minutes
Course: Appetizer, Brunch, Snack
Cuisine: American
Keyword: mascarpone tart
Servings: 6 servings
Calories: 338kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
  • On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
  • Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a ¼ inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
  • Place pastry in the oven and bake for 10 minutes.
  • Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
  • Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
  • Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
  • Once done, garnish with fresh basil and serve.

Notes

  • Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
  • Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
  • Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
  • Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
  • Serve the mascarpone tart warm or at room temperature.

Nutrition

Calories: 338kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 382mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg

 

Summer Fruit Caprese Salad

· 6 Comments

It doesn't get any better or more simple than this sweet summer fruit caprese salad. Full of the seasons best ingredients, including peaches and nectarines, sweet cherry tomatoes, deep red strawberries and topped with creamy mozzarella cheese and fresh basil.

This is the time to use that really good extra virgin olive oil and make these lovely simple ingredients shine!

This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

Stone Fruit Caprese Salad

Stone fruit caprese salad is the epitome of summer! Full of sliced nectarines and peaches, sweet cherry tomatoes and juicy strawberries.

The simple caprese is topped with roughly torn fresh mozzarella cheese, leaves of fresh basil and a simple drizzle of aged balsamic. It doesn't get any better, or more simple than this! And may I suggest serving this alongside full of flavor prosciutto pear pizza for a flavorful dinner!

Ingredients

What's so beautiful about any kind of caprese salad, is how easy it is to throw together. And my biggest tip when making any sort of caprese, is to use in season produce, which will give you the best flavor.

  • Nectarines or Peaches: Pit removed and sliced into wedges.
  • Cherry Tomatoes: The small orange cherry tomatoes are incredibly sweet, or use any small cherry tomato.
  • Strawberries: Cut into quarters. If you don't have strawberries, raspberries or blackberries would be fantastic.
  • Fresh Mozzarella or Burrata: Fresh mozzarella is softer and can easily be torn apart. Another option is burrata cheese, which is a ball of mozzarella with soft cream inside. We love using burrata in hearty burrata caprese.
  • Fresh Basil Leaves
  • Aged Balsamic: This is the time to use a really good condensed aged balsamic. Some favorites is this Italian aged balsamic and this Argentinian aged balsamic that is a bit on the sweeter end.
  • Extra Virgin Olive Oil: Because caprese salad is so simple, use a flavorful good quality extra virgin olive oil. Some favorites is this spicy Italian extra virgin olive oil that is perfect as a finishing oil.
  • Flakey Sea Salt: Such uas Fleur de Sel, which has beautiful salt flakes.
This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

Putting it all Together

Arrange the sliced fruit in a wide bowl or platter and roughly tear up the fresh mozzarella. Scatter the mozzarella around the fruit.

Gently tear the fresh basil leaves and garnish the salad with the fresh basil. Give everything a good sprinkle of flakey sea salt and a good drizzle of olive oil and aged balsamic.

A Few Tips, Substitutions and Suggestions

  • Because fruit caprese salad is so simple, use the best of summers produce to let the flavors shine!
  • Keep the tomatoes at room temperature for the best flavor.
  • To check the ripeness of peach or nectarine, give the fruit a gently squeeze. If it feels too hard, it's not ripe enough. But if there is a little give, then the fruit is ready.
  • Be generous with the flakey sea salt, tomatoes love it!
  • Have fun with the substitutions, use blackberries or raspberries instead of strawberries or use cherries instead of the peaches.
  • If making the fruit caprese salad ahead of time, arrange fruit and mozzarella on platter but dress with oil and vinegar right before serving.
This summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.

More Summer Recipe Inspiration

Great Grilling ideas

This colorful summer fruit caprese salad is arranged in a wide bowl and is full of sliced peaches and nectarines, quartered strawberries and sweet orange cherry tomatoes. The caprese salad is topped with roughly torn fresh mozzarella cheese, basil leaves and a good drizzle of extra virgin olive oil and vinegar.
Print Recipe
5 from 9 votes

Summer Fruit Caprese Salad

Summer meals at it's best, this summer fruit caprese salad with peaches and strawberries and topped with fresh mozzarella cheese.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Lunch, Salad, Side Dish
Cuisine: American, Italian
Keyword: stone fruit salad with mozzarella, summer fruit caprese salad
Servings: 2 servings
Calories: 247kcal
Author: Samantha Ferraro
Cost: $10

Ingredients

US Customary - Metric

Instructions

  • Arrange peaches, nectarines and tomatoes on a platter or wide bowl.
  • Scatter pieces of roughly torn mozzarella cheese around the fruit and top caprese salad with fresh basil leaves.
  • Season everything with a good pinch of flakey sea salt and drizzle with extra virgin olive oil and balsamic vinegar.
  • Serve immediately.

Notes

  • Because fruit caprese salad is so simple, use the best of summers produce to let the flavors shine!
  • Keep the tomatoes at room temperature for the best flavor.
  • To check the ripeness of peach or nectarine, give the fruit a gently squeeze. if it feels too hard, it's not ripe enough. But if there is a little give, then the fruit is ready.
  • Have fun with the substitutions, use blackberries or raspberries instead of strawberries or use cherries instead of the peaches.
  • If making the fruit caprese salad ahead of time, arrange fruit and mozzarella on platter but dress with oil and vinegar right before serving.

Nutrition

Calories: 247kcal | Carbohydrates: 19g | Protein: 15g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 383mg | Potassium: 389mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1237IU | Vitamin C: 23mg | Calcium: 301mg | Iron: 1mg

Korean Cucumber Kimchi

· 11 Comments

Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.

Prepared cucumber kimchi is packed into glass mason jars. The cucumber kimchi is flavored with Korean red pepper, ginger, garlic, green onion and sesame oil.

Cucumber Kimchi

Cucumber kimchi is a refreshing and crunchy Korean cucumber side dish that is flavored with bold seasonings of sesame oil, fresh green onion and red Korean pepper called gochugaru.

Growing up in Hawaii, I ate my weight in cucumber kimchi! In Hawaii, you'll often find cucumber kimchi being served with plate lunches or close to the poke in markets.

Why You'll Love Cucumber Kimchi

  • Cucumber kimchi is quick to make and can be eaten in as soon as 30 minutes!
  • During the summer when cucumbers are in season is the best time to make cucumber kimchi.
  • Cucumber kimchi stays crunchy and crisp, making it a delicious and refreshing bite with grilled meats.
  • There is so much flavor, including savory, spicy, fresh and slightly sweet.
Ingredients for Korean cucumnber kimchi are layered into a large bowl before adding the cucumbers. Some of the ingredients in the bowl are Korean red pepper, sesame seeds, grated garlic, grated ginger and chopped green onions.

Ingredients

  • Persian Cucumbers: Thin peel Persian cucumbers are or pickling cucumbers are great for cucumber kimchi since they don't' need to be peeled and have less seeds.
  • Kosher Salt: A good amount of salt is sprinkled onto the cucumbers to help draw some of the moisture out.
  • Gochugaru: Is a Korean red pepper that is a necessity when making kimchi. You can find gochugaru in Asian markets and online as well.
  • Rice Flour: A friend who taught me to make cucumber kimchi insisted I add a slurry of rice flour mixed with very hot water. The rice flour slurry helps thicken the mixture slightly.
  • Garlic: A few cloves of fresh garlic, grated or finely chopped.
  • Ginger: A good amount of fresh ginger, about an inch that is peeled and finely chopped or grated.
  • Green Onions: A few green onions, chopped and added to the kimchi mixture. If you don't have green onions, chives will work or very thinly sliced white onion.
  • Sesame Seeds
  • Sesame Oil
  • Fish Sauce: A few dashes of fish sauce gives the kimchi a great savory, umami flavor. If you want to make this vegan, leave the fish sauce out.
  • Rice Vinegar: Just a little bit of rice vinegar offers a touch of acidity and sweetness to the kimchi.

How to Make Cucumber Kimchi

  1. Cut the cucumbers into ½ inch chunks and place in a large bowl. Sprinkle a few tablespoons of Kosher salt onto the cucumbers and let it sit for 30 minutes.
  2. Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
  3. Make a slurry by adding rice flour to very hot water and stir to combine well.
  4. In the same bowl as the cucumbers, add a few tablespoons of gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
  5. Add a few tablespoons of the rice flour slurry and stir everything to combine well.
  6. Fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
  7. After at least 30 minutes, place kimchi in the refrigerator and enjoy.
Cucumber kimchi is mixed together in a large glass bowl. The cucumbers are chopped into ½ in pieces and mixed with Korean red pepper, fresh green onion, grated garlic, grated ginger and sesame seeds.

Recipe Making Tips

  • Be generous with the flavorings, the cucumbers can handle it!
  • After the cucumbers are salted, you don't need to rinse the cucumbers afterwards. Some recipes say to rinse it, but I find the salt leftover flavors the kimchi nicely.
  • There is no substitute for Korean red pepper, so I suggest seaking some out. You can find gochugaru online easily.
  • Mix the cucumber kimchi with your hands and use gloves so the pepper doesn't stain your hands.
  • To make vegan cucumber kimchi, simply omit the fish sauce, it will still be delicious!

What To Serve with Cucumber Kimchi

You can serve cucumber kimchi with anything you would eat cabbage kimchi with.

Cucumber kimchi is great served with simple white rice. I like to pour some of the kimchi juice onto the rice even more flavor!

Serve cucumber kimchi on a Hawaiian style plate lunch or with slow cooked hoisin pork sliders.

Serve grilled kalbi ribs with rice and cucumber kimchi.

Save some of the kimchi juice and add it to Korean scallion pancakes called pajeon.

Poke Nachos Are always a favorite on Hawaiian menus.

are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice. Pack cucumber kimchi into glass jars.

are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice. Pack cucumber kimchi into glass jars.
Print Recipe
5 from 9 votes

Korean Cucumber Kimchi

Fresh Korean cucumber kimchi is a summer staple and the first thing we make as soon as cucumbers are in season. Cucumber kimchi is spicy, salty and crunchy and a perfect side to go with grilled meats or simple white rice.
Prep Time30 minutes
Resting Time30 minutes
Total Time1 hour
Course: Side Dish, Snack
Cuisine: Asian, Korean
Keyword: cucumber kimchi recipe, Korean cucumber kimchi
Servings: 3 cups
Calories: 164kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

US Customary - Metric

Instructions

  • Place chopped cucumbers into a large bowl and sprinkle with Kosher salt. Give the cucumbers a toss so the salt is evenly coated and let it sit for 30 minutes.
  • Pour out excess water from the bowl and use paper towels to gently pat the cucumbers dry.
  • Meanwhile, make a rice flour slurry by adding rice flour to very hot water and stir to combine well.
  • In the same bowl as the cucumbers, add the rest of the kimchi ingredients, the gochugaru, fresh garlic and ginger, chopped green onions, sesame seeds, sesame oil, few dashes of fish sauce and rice vinegar.
  • Add 2 tablespoons of the rice flour slurry and stir everything together to combine well.
  • Once mixed well, fill cucumber kimchi into clean glass jars, leaving some space at the top. Place a lid on the jar and leave the cucumber kimchi to sit at room temperature for 30 minutes.
  • After at least 30 minutes, place kimchi in the refrigerator and enjoy.

Video

Notes

Use Persian cucumbers or another thin peel cucumber, which have less seeds. 
Mix the cucumber kimchi well with your hands, but use gloves so you don't' stain your hands with the pepper. 
Cucumber kimchi can be eaten the same day adn can last in the fridge for up to a week.

Nutrition

Calories: 164kcal | Carbohydrates: 17g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 2622mg | Potassium: 428mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2631IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 4mg

Stuffed Challah French Toast

· 11 Comments

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.

Stuffed challah French toast is stuffed with mashed banana and drizzled with a warm raspberry maple syrup. Served with a cup of coffee or tea.

Challah French Toast

There is no brunch item that I don't enjoy. A few favorites are chilaquiles, shakshuka, gooey cinnamon rolls and stuffed challah French toast are always at the top of the list!

But this challah French toast isn't any ordinary French toast. Thick slices of challah bread are stuffed with sweet mashed banana and coated in the most flavorful custard.

The stuffed challah French toast is then pan fried in butter (the only way!) and drizzled with a warm berry infused maple syrup.

Ingredients

  • Challah: A classic, plan challah is perfect for this recipe, either store bought or homemade. if you want to kick it up even more, this brown sugar cinnamon swirl challah would be fantastic too!
  • Banana: This is the time to use that overly ripe banana.
  • Milk: Either regular milk or dairy free milk can be used for the custard.
  • Eggs: 2 whole eggs.
  • Vanilla Paste: A touch of vanilla paste gives the custard a rich vanilla flavor.
  • Cinnamon and Nutmeg: About half a teaspoons worth to give the custard warm notes.
  • Butter: Unsalted butter for frying the French toast. Butter is always a must!
  • Maple Syrup: To drizzle over the French toast. You can also steep a cinnamon stick for added flavor.
  • Berries: Any berry will do and either frozen or fresh and added to the warm maple syrup.
Challah French toast is pan fried to golden brown and served with a warm raspberry maple syrup that has been poured over the French toast.

How to Make Stuffed French Toast

  1. Cut challah into thick slices and cut a slit into the bread, creating a pocket.
  2. Stuff challah with a spoonful of the mashed banana, bit don't overfill too much.
  3. Make the custard. To a wide bowl, add eggs, milk, cinnamon and nutmeg and a splash of vanilla paste, Whisk well until incorporated.
  4. Heat a wide skillet over medium heat and melt butter. While butter melts, make the French toast.
  5. Dip the challah in the custard on all sides, turning a few times. Drip off any excess and place challah in the hot butter.
  6. Cool French toast until golden brown on the first side, then flip over and cook for another 2-3 minutes until golden brown on both sides.
  7. Make the berry syrup by adding maple syrup and berries to a small pot. Heat syrup over low-medium heat until warmed through and berries are very soft.
  8. To serve, plate challah French toast on a plate and spoon berry syrup over.

Twists, Tips and Substitutions

  • Use a flavored challah such as brown sugar cinnamon challah or pumpkin challah.
  • Season the mashed banana with. atouch of cinnamon too.
  • Make the French toast into a French toast casserole, similar to this baked eggnog French toast. Lay the French toast in a casserole dish and pour custard over and bake.
  • Use any kind of berries for the maple syrup, such as blueberries and strawberries.
Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.
Print Recipe
5 from 11 votes

Stuffed Challah French Toast

Stuffed challah French toast is the epitome of a perfect sweet brunch recipe! Stuffed with sweet banana and dunked in the most flavorful custard, with warm cinnamon and a touch of vanilla.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch
Cuisine: American, Jewish
Keyword: banana Frenc toast, challah French toast, stuffed French toast
Servings: 4 servings
Calories: 214kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Challah French Toast

  • 4 thick slices challah bread
  • 1 banana over ripe and mashed well
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla paste
  • 1 tablespoon brown sugar
  • 2 eggs
  • ½ cup milk regular or non-dairy milk
  • 1-2 tablespoons unsalted butter

Berry Syrup

US Customary - Metric

Instructions

  • Cut challah into thick slices and cut a slit into the bread, creating a pocket.
  • Stuff challah with a spoonful of the mashed banana, bit don't overfill too much.
  • Make the custard. To a wide bowl, add eggs, milk, cinnamon and nutmeg and a splash of vanilla paste, Whisk well until incorporated.
  • Heat a wide skillet over medium heat and melt butter. While butter melts, make the French toast.
  • Dip the challah in the custard on all sides, turning a few times. Drip off any excess and place challah in the hot butter.
  • Cook French toast until golden brown on the first side, then flip over and cook for another 2-3 minutes until golden brown on both sides.
  • Make the berry syrup by adding maple syrup and berries to a small pot. Heat syrup over low-medium heat until warmed through and berries are very soft.
  • To serve, plate challah French toast on a plate and spoon berry syrup over.

Notes

Substitute brioche if challah is not available. 
For the custard, use any milk available, such as almond milk or pat milk for a dairy free option. 
 

Nutrition

Calories: 214kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 52mg | Potassium: 199mg | Fiber: 1g | Sugar: 30g | Vitamin A: 264IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

This post was originally published back in October 2012 and updated August, 2022 with added nutritional information, updated photos and retested recipe.

The Best Julia Child Recipes

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Happy Birthday Julia Child!

Julia Child's birthday is on August 15th and every year I like to make a different Julia Child recipe to celebrate. Over the years, I have learned some of the best cooking techniques including whipping egg whites for a mile high souffle and creating the most luxurious and rich red wine sauce for beef bourguignon.

In honor of her birthday celebration, here is a list of some of the the best Julia Child recipes!

What would you like to make to celebrate?

The Best Julia Child Recipes