Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

• I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
• There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
• Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
• The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
• The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
• A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

• Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
• Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
• Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
• Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
• Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
• Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
• Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the skillet and pumpkin filling)
  Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
• Step Two (make the oat and pecan topping)
  In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
• Step Three (cover the pumpkin filling)
  Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
• Step Four (bake the pumpkin crisp)
  Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
• Step Five (let it rest and serve)
  Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

• The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
• The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
• Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

• Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
• For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
• I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

• Can I make pumpkin crisp without a cast-iron skillet?
  Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
• Can I make pumpkin crisp ahead of time?
  Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
• Can I leave out the pecans?
  Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
• Is pumpkin crisp the same as pumpkin dump cake?
  No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
• Can I use fresh pumpkin instead of canned pumpkin purée?
  You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between being covered and being chosen.
• I don’t need something to stay perfectly still before I know it’s done.
• I’ve learned not to press down on what deserves room to become itself.
• A little sweetness doesn’t make up for what isn’t there.
• I can let something soften without letting it fall apart.
• A crumbly surface is not the same as real texture.
• I’m aware when something has gone cold, even under a beautiful topping.
• I’ve never needed a perfect slice to know what I’m being served.
• I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

• Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
• Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

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Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 450kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
• mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
• whisk For mixing the pumpkin filling until smooth.
• pastry cutter or fork. For incorporating cold butter into the topping.
• measuring cups and spoons For measuring the ingredients.

Ingredients

• cooking spray

Pumpkin Filling:

• 1 (15-oz / 425 g) can pumpkin purée
• ½ cup (107 g) packed dark brown sugar or light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) evaporated milk
• 1 tsp (5 ml) vanilla extract
• 1½ tsps (3 g) pumpkin pie spice
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

• 1 cup (90 g) old-fashioned rolled oats
• ¾ cup (90 g) all-purpose flour
• ¾ cup (160 g) packed dark brown sugar or light brown sugar
• 1 tsp (2.6 g) ground cinnamon
• pinch of salt
• ½ cup (113 g) cold unsalted butter cubed
• ½ cup (55 g) chopped pecans

Optional For Serving:

• vanilla ice cream
• whipped cream
• caramel sauce
• additional chopped pecans
• ground cinnamon

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
  cooking spray
• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
  1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
• Pour the pumpkin mixture into the prepared skillet and spread evenly.
• In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
  1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
• Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
  ½ cup (55 g) chopped pecans
• Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
• Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
  vanilla ice cream, whipped cream

Notes

• Use 100% pure pumpkin purée, not pumpkin pie filling.
• Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
• The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
• If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
• A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
• Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   
   

Nutrition

Serving: 170g | Calories: 450kcal | Carbohydrates: 61g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 160mg | Potassium: 350mg | Fiber: 4g | Sugar: 42g | Vitamin A: 17000IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 3mg

Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Crisp appeared first on Noble Pig.

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Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Chilling, Cooling and Glazing: 1 hour hour 45 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 40 to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

• food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
• measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
• microplane grater or fine grater. For finely grating the orange zest.
• rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
• 2 baking sheet For baking the cookies in batches.
• parchment paper Prevents sticking and makes cleanup easier.
• Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
• whisk and small bowl. For preparing the vanilla glaze.
• cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

• 2½ cups (313 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) table salt
• ½ cup (113 g) unsalted butter cold and cut into cubes
• 2 large eggs
• ¼ cup (60 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• 1 tsp finely grated orange zest

Fig Filling:

• 2 cups (283 g) dried figs hard stems removed
• ½ cup (~80 g) pitted dates
• ½ cup (~75 g) golden raisins
• 1 cup (~117 g) walnuts
• ¼ cup (80 g) orange marmalade
• 2 tbsps (42 g) honey
• 2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
• finely grated orange zest of 1 medium orange
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.25 g) ground nutmeg
• ⅛ tsp (0.25 g) table salt

Glaze:

• 1 cup (120 g) confectioners' sugar
• 1 tbsp (15 ml) whole milk plus more as needed
• ½ tsp (2.5 ml) vanilla extract
• rainbow nonpareils for decorating

Instructions

• Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
• Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
  2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
• Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
  2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
• Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
  ¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
• Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
• Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
• Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
• Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
• Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
  1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
• Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
  rainbow nonpareils
• Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
• If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
• If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
• Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
• If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
• Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
• Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
• Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 62mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Have you made these Italian Fig Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Italian Fig Cookies (Cuccidati) appeared first on Noble Pig.

Fried Goat Cheese Balls with Panko and Homemade Cranberry Hot Honey

I can trace fried goat cheese balls back to a boat slip in Dana Point Harbor, which isn’t where I would’ve expected them to become part of my life. I like that food can taste different when you eat it somewhere you never expected to find it.

Having a boat on the island side of the harbor, close to the mouth where all the boats were coming and going, meant there was always something to watch. On afternoons when nothing else was going on, I would take my only son at the time down to the marina, and we’d sit on the back of our boat watching fishing charters come in, birds landing wherever they pleased, and the steady traffic of boats heading out to the ocean. My kid loved being there, and he also loved pizza.

Even though the boat had a full kitchen, there was a pizza place we ordered from because they had somehow acquired all the keys and gate codes to every dock in the harbor. I have no idea how that arrangement came to be, but they knew how to find you by slip number and would deliver pizza right to the boat. There was something luxurious about sitting in the California sunshine while somebody arrived at your boat carrying a pepperoni pizza and, eventually, fried goat cheese balls.

My little guy was an adventurous eater, and we’ve always matched each other’s energy in that respect, although these days he’s surpassed me in what he’s willing to try. I realize fried goat cheese balls aren’t some outrageous culinary offering, but they were an interesting choice for a kid who wasn’t even two. We’d eat the pizza first, wait for the cheese balls to cool enough that neither of us burned our mouths, and then tear into them. They became part of our usual order because once you’ve had fried goat cheese balls delivered to your boat, it’s difficult to return to a lesser existence.

There was also always a pelican and some other long-legged bird that would land on the back of the boat and swallow or crack open whatever they’d pulled out of the water. My son thought it was the greatest thing he’d ever seen, and I suppose when you’re not even two years old, watching a pelican eat its lunch while you’re eating yours is pretty extraordinary.

It’s strange for me to think that was more than twenty-five years ago. I feel the ache in that now, remembering being a young mother getting through her days. I remember the goat cheese balls being burn-your-mouth hot, little hands wanting to grab one before it was ready, waiting for the delivery, and sitting there for hours while the harbor kept being itself. It was a time when nothing had to be bigger than that. We were together, he was happy, and we had the luxury of time to do whatever we wanted.

I didn’t start making fried goat cheese balls at home after those afternoons, and the ones we ordered didn’t come with cranberry hot honey. I’m pretty sure we dipped them in marinara. These days, I make them with a crunchy panko coating and a cranberry hot honey that’s tart, sweet, and spicy. They’re good for holiday gatherings, game day, or an afternoon when fried cheese sounds like the right idea.

The Decisions Behind This Recipe

• Cranberries have a short season, and I like making the most of them while they’re available. If you fall in love with this cranberry hot honey, buy a few extra bags and put them in the freezer so you can make it throughout the year. When cranberries aren’t available and your freezer supply is gone, don’t let that stop you from making fried goat cheese balls. Marinara, barbecue sauce, regular hot honey, or whatever you like dipping fried cheese into is perfectly acceptable.
• I cook the cranberries with orange juice because it’s a classic combination I also use in my orange glazed dried cranberry loaf. Once the cranberries burst, I strain them before adding the liquid to the honey. I want their flavor and ruby color, but I don’t want skins and pulp hanging off every goat cheese ball. Straining gives me a smooth honey that drizzles over the crispy coating without leaving cranberry debris all over the platter.
• The breading has three parts, and none of them are optional. The seasoned flour helps the egg adhere, the egg gives the panko something to stick to, and the panko becomes the crunchy shell when the balls are fried. Goat cheese is soft and creamy, which is why it needs a suit of armor.
• I cut one goat cheese log into twenty portions so they’re small enough to eat in one or two bites, not fried cheese cannonballs. Keeping them close to the same size also means they’ll fry at about the same rate, so you aren’t fishing out golden ones while the others are still pale.
• Freezing the breaded goat cheese balls before frying is necessary because once they’re in the hot oil, there’s no time to change it. Firming them up first gives the panko time to turn golden and crisp before the cheese gets too soft and escapes through the coating. It’s a step I wouldn’t skip.
• I finish the cranberry hot honey with butter and fresh thyme. The butter gives the sauce a smoother consistency, while the thyme adds an herbal flavor that goes well with cranberry and orange. It’s festive without wearing a tiny pilgrim hat.

Ingredients

• Plain goat cheese log – Use a plain goat cheese log without herbs or fruit mixed in. It’s easier to portion and roll than crumbled goat cheese, which can be difficult to press into smooth balls.
• All-purpose flour, salt, and black pepper – These make up the first coating before the egg and panko. Seasoning the flour means the breading has flavor of its own, rather than relying entirely on the goat cheese and cranberry hot honey.
• Egg – One large egg is enough to coat all twenty goat cheese balls before they go into the panko breadcrumbs.
• Panko breadcrumbs – These Japanese-style breadcrumbs are coarser than traditional fine breadcrumbs and fry into a crunchy coating. I like them for goat cheese because the coating needs to brown quickly without keeping the cheese in the hot oil too long.
• Vegetable or canola oil – Both are neutral oils good for frying at 350°F. You’ll need enough oil for the goat cheese balls to move and turn as they brown, instead of resting against the bottom of the pot.
• Fresh or frozen cranberries and fresh orange juice – Either fresh or frozen cranberries are fine, and you don’t need to thaw frozen ones before cooking. Use freshly squeezed orange juice for the cranberry mixture instead of bottled juice.
• Honey, hot sauce, and unsalted butter – Honey is the sweet base of the sauce. I like using a vinegar-forward hot sauce like Frank’s RedHot for heat. The butter smooths out the finished cranberry hot honey without adding extra salt.
• Fresh thyme and salt – The thyme infuses the hot honey while it simmers, then comes out before serving. Add more thyme as a garnish if you want the platter to look put together.

How to Make Fried Goat Cheese Balls with Cranberry Hot Honey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (portion the goat cheese)
  Cut the goat cheese log into 20 equal portions, about ½ ounce each, and roll them into balls. Goat cheese softens as you handle it, so if it starts sticking to your hands, put the portions in the freezer for 15–20 minutes. You want it firm enough to roll without wearing half the recipe.
• Step Two (bread and freeze the goat cheese balls)
  Set out three shallow bowls. Mix the flour, salt, and black pepper in the first, add the beaten egg to the second, and pour the panko into the third. Roll each goat cheese ball in the seasoned flour, shake off the excess, dip it in the egg, and finish with the panko. Press the breadcrumbs onto the cheese so there are no bare spots, because any exposed goat cheese will see hot oil as an opportunity to leave the building. Arrange the breaded balls on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
• Step Three (cook and strain the cranberries)
  While the goat cheese balls are in the freezer, add the cranberries and orange juice to a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press them with the back of a spoon to release more juice, then pour the mixture through a fine-mesh sieve. Press firmly to extract the cranberry liquid and discard the skins and pulp.
• Step Four (make the cranberry hot honey)
  Return the strained cranberry liquid to the saucepan and add the honey, hot sauce, butter, thyme sprigs, and salt. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the honey lightly coats the back of a spoon but still pours easily. Remove the thyme sprigs and take the saucepan off the heat. The honey will thicken more as it cools, so don’t reduce it until it’s difficult to drizzle.
• Step Five (fry the goat cheese balls)
  Pour 1–2 inches of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F. Fry the goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko is golden brown and crisp. Keep an eye on the thermometer because adding the cold cheese balls lowers the oil temperature. Let it return to 350°F between batches so the coating fries instead of sitting around in lukewarm oil getting greasy.
• Step Six (drizzle and serve)
  Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly, then arrange them on a serving platter. Drizzle with cranberry hot honey, scatter fresh thyme over the top, and serve while the panko is crunchy and the goat cheese inside is warm and creamy. This isn’t an appetizer I make and let sit around.

Recipe Tips

• You can make the cranberry hot honey a day or two ahead and refrigerate it in a covered container. Warm it over low heat until it pours easily again. If it’s still too thick, stir in a small splash of water.
• You can bread the goat cheese balls up to a day ahead and keep them covered in the refrigerator, then transfer them to the freezer for 20–30 minutes before frying. I like getting this part finished before anyone arrives because I don’t want to spend my time breading cheese while everyone else is having a drink. And if you’ve never had a fried goat cheese ball with an extra dirty martini, you’re missing out.
• If you’re frying several batches, transfer the finished goat cheese balls to a wire rack set over a baking sheet while you finish the rest. The rack lets excess oil drain without the panko sitting on a paper towel and becoming damp. I wouldn’t leave them there for long, though, because the goat cheese will continue to soften.
• I drizzle some cranberry hot honey over the platter and serve the rest in a small bowl so people can add more. It also keeps the panko from sitting under the honey for too long before anyone gets to eat it.

Storage and Reheating

• Refrigerate leftover fried goat cheese balls in an airtight container for up to 3 days, with any remaining cranberry hot honey stored separately. The panko won’t stay crunchy in the refrigerator, but I don’t expect fried cheese to be at its finest after spending the night in a plastic container.
• Reheat the goat cheese balls on a parchment-lined baking sheet in a 375°F oven, checking after about 6 minutes. The panko needs enough time to become crisp again, but leave them in too long and the goat cheese will find its way out.

FAQs

• Can I use goat cheese crumbles instead of a goat cheese log?
  I’d use a plain goat cheese log. Crumbled goat cheese is harder to press together, and no one wants to spend an afternoon trying to make twenty portions of cheese into balls. The log makes this recipe less annoying.
• Can I bake or air fry goat cheese balls instead of frying them?
  I haven’t tested either method, so I’m not going to invent cooking times and temperatures. Both will brown the panko differently than frying in oil, and I can’t promise you’ll get the same crunchy coating. If I test either method in the future, I’ll add the instructions.

From My Kitchen Notes

Small observations from the margins.

• I know what needs time in the cold before it can withstand the pressure.
• I can tell the difference between being covered and being held.
• I’ve learned that removing something can change more than adding to it.
• I know what to keep and what to leave behind.
• I’ve found that clarity doesn’t always arrive while things are still hard.
• I stopped mistaking a crispy exterior for a protected center.
• I know when it’s time to stop waiting for something to become what it’s not.

Dinner Can Wait

• Air Fryer Zucchini Fries – Seasoned breadcrumbs, lemon garlic aioli.
• Hot Honey Peach Chicken and Waffle Bites – Chicken, waffles, pickles, peach hot honey.
• Crispy Rice Crab Rangoon Bites – Fried sushi rice, crab, cream cheese.
• Air Fryer Pork Belly Bites with Sweet Chili Lime Dip – Crispy pork belly, sweet chili lime dip.
• Oven Fried Dill Pickle Chips – Dill pickles, crunchy oven-baked coating.

This post may contain affiliate links. Please read my disclosure policy.

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Fried Goat Cheese Balls with Cranberry Hot Honey

Fried Goat Cheese Balls with Cranberry Hot Honey feature a golden panko coating surrounding warm, creamy goat cheese. They're served with homemade cranberry hot honey made from cranberries, fresh orange juice, honey, hot sauce, butter, and thyme for a sweet, tart, and spicy appetizer.

Course Appetizer

Cuisine American

Keyword cranberry hot honey, fried goat cheese appetizer, fried goat cheese balls, goat cheese balls, goat cheese balls appetizer, holiday appetizers, how to make goat cheese balls, panko goat cheese balls

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 20 goat cheese balls

Calories 415kcal

Author Cathy Pollak

Equipment

• Knife For dividing the goat cheese log into 20 portions.
• breading pans or three shallow bowls. For setting up the flour, egg, and panko breading station.
• baking sheet lined with parchment. For freezing the breaded goat cheese balls before frying.
• Saucepan (large). For cooking the cranberries and preparing the hot honey.
• fine-mesh sieve For extracting the cranberry liquid while removing the skins and pulp.
• Dutch Oven or heavy-bottomed pot. For maintaining a consistent frying temperature.
• thermometer for frying For monitoring the oil at 350°F (175°C).
• slotted spoon or spider strainer. For turning and removing the goat cheese balls from the oil.

Ingredients

Goat Cheese Balls:

• 10 oz (285 g) plain goat cheese log
• ½ cup (63 g) all-purpose flour
• ¼ tsp (1.5 g) table salt
• ¼ tsp (0.5 g) freshly ground black pepper
• 1 large egg beaten
• 1½ cups (90 g) panko breadcrumbs
• vegetable oil canola oil, or any neutral oil for frying (approximately 1–2 inches / 2.5–5 cm deep)

Cranberry Hot Honey:

• ⅓ cup (35 g) fresh or frozen cranberries
• 2 tbsps (30 ml) fresh orange juice
• ½ cup (170 g) honey
• 2 tbsps (30 ml) Frank's Redhot Original Sauce or other hot sauce
• 1 tbsp (14 g) unsalted butter
• 3-4 sprigs fresh thyme plus more for optional garnish
• ⅛ tsp (0.75) table salt

Instructions

• Cut the goat cheese log into 20 equal portions, approximately ½ ounce (14 g) each, and roll into balls. If the goat cheese becomes too soft or sticky to shape, freeze for 15–20 minutes before breading.
  10 oz (285 g) plain goat cheese log
• Combine the flour, salt, and black pepper in a shallow bowl. Place the beaten egg in a second shallow bowl and the panko breadcrumbs in a third.
  ½ cup (63 g) all-purpose flour, ¼ tsp (1.5 g) table salt, ¼ tsp (0.5 g) freshly ground black pepper, 1 large egg
• Working with one goat cheese ball at a time, coat evenly in the seasoned flour, shaking off the excess. Dip into the beaten egg, allowing the excess to drip off, then roll in the panko breadcrumbs. Press lightly to make sure the entire surface is covered, with no exposed cheese that could escape during frying.
  1½ cups (90 g) panko breadcrumbs
• Arrange the breaded goat cheese balls in a single layer on a parchment-lined baking sheet or plate. Freeze for 20–30 minutes, until firm. Chilling the coated cheese helps it maintain its shape and reduces the chance of the filling leaking into the hot oil.
• While the goat cheese balls are freezing, combine the cranberries and orange juice in a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press the cranberries with the back of a spoon to release their juices.
  ⅓ cup (35 g) fresh or frozen cranberries, 2 tbsps (30 ml) fresh orange juice
• Strain the cooked cranberry mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract the cranberry liquid and color while removing the skins and pulp. Discard the solids.
• Return the strained cranberry liquid to the saucepan. Add the honey, hot sauce, butter, thyme sprigs, and salt. Bring to a simmer over medium-low heat and cook for approximately 5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon but remains fluid enough to drizzle. Remove from the heat and discard the thyme sprigs. The cranberry hot honey will thicken further as it cools.
  ½ cup (170 g) honey, 2 tbsps (30 ml) Frank's Redhot Original Sauce, 1 tbsp (14 g) unsalted butter, 3-4 sprigs fresh thyme, ⅛ tsp (0.75) table salt
• Pour 1–2 inches (2.5–5 cm) of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F (175°C). Fry the chilled goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko coating is evenly golden brown and crisp. Monitor the oil temperature and allow it to return to 350°F (175°C) between batches to prevent greasy breading and excessive softening of the goat cheese.
  vegetable oil
• Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly. Arrange on a serving platter, drizzle with the cranberry hot honey, and garnish with fresh thyme. Serve immediately while the panko coating is crisp and the goat cheese center is warm and creamy.

Notes

• Keep the frying oil at 350°F (175°C), allowing it to return to temperature between batches so the panko browns without becoming greasy.
• The cranberry hot honey thickens as it cools, so avoid reducing it too much while simmering.
• Bread the goat cheese balls up to 24 hours ahead and refrigerate, covered. Freeze for 30 minutes before frying.
• For the air fryer method, lightly spray the frozen breaded goat cheese balls with oil and cook at 375°F (190°C) for 6–8 minutes, leaving space between them. Air fryer results may vary and will not be as crispy as deep fried.
• Serve immediately after frying for the crispiest coating and warm, creamy centers.
• Nutrition is calculated using an estimated 10% oil absorption by weight of the breaded goat cheese balls, not the full amount of frying oil. Values include the cranberry hot honey but exclude optional garnish.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 110g | Calories: 415kcal | Carbohydrates: 43g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 564mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

Have you made these Fried Goat Cheese Balls with Cranberry Hot Honey? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Fried Goat Cheese Balls with Cranberry Hot Honey appeared first on Noble Pig.

Mississippi Pork Roast with Pork Loin and Onion Soup Mix

Mississippi pot roast is usually made with beef, but I also like making mine with pork. I’ll use a boneless pork loin instead of pork shoulder, and dry onion soup mix instead of the usual au jus packet. The ranch seasoning, butter, and pepperoncini are still part of my recipe because without them, it wouldn’t taste like Mississippi roast.

I always sear the pork before it goes into the slow cooker because that’s the only chance it gets to brown before hanging out under a lid. Once it’s cooked enough, the pork is easy to shred and stir back into the seasoned juices. Lean pork needs the extra moisture, and there’s lots of flavor in there too.

I serve this pork roast over a mountain of my Instant Pot mashed potatoes with some of the softened pepperoncini peppers. If there are leftovers, they’re great for sandwiches, tacos, or another dinner later in the week.

The Decisions Behind This Recipe

• I use boneless pork loin for this Mississippi pork roast because it’s leaner than pork shoulder. That means I’m not dealing with a layer of rendered fat floating on top of the cooking juices. It does need the cooking juices because it doesn’t have all the fat of pork shoulder, but once it’s tender enough to shred, I stir it right back into them. That’s how I keep it from feeling dry.
• A lot of Mississippi pot roast recipes use an au jus packet, but I like dry onion soup mix with the ranch seasoning. The onion flavor is good with the pork and the juices at the bottom of the slow cooker. Those juices are in no way an afterthought. They’re the reason I serve this pork roast over a mountain of mashed potatoes.
• I always sear the pork before it goes into the slow cooker. Yeah, it adds another skillet to wash, but the slow cooker is never going to give you that browned exterior on its own. A few minutes in a hot skillet adds color to the pork and flavor before it goes incognito for the rest of the day.
• The pepperoncini peppers are a standard part of Mississippi roast, but I use the brine too. The peppers soften while the pork cooks, and the vinegar in the juice keeps the butter and seasonings from tasting too rich. They add more acidity than heat, so this is in no way a spicy pork roast unless your personal definition of spicy is seeing a pepper.
• There’s already enough salt in the ranch seasoning and onion soup mix, which is why I use unsalted butter. The butter melts into the cooking juices, and adding more salt isn’t necessary.
• I cook this pork roast on LOW because the meat is easier to shred that way. Pork loin is lean, so I start checking it at six hours instead of assuming it’s ready. When I can pull the pork apart easily with two forks, I know it’s ready.

Ingredients

• Boneless pork loin roast – Use pork loin, not pork tenderloin. Pork loin is a larger cut than pork tenderloin, and it can spend several hours in the slow cooker until it’s tender enough to shred. I like it because it’s leaner than pork shoulder, but it does need the cooking juices when it’s time to serve.
• Ranch seasoning mix and dry onion soup mix – Use the dry packets, not ranch dressing or prepared onion soup. The ranch is the familiar Mississippi roast flavor, while the onion soup mix replaces the usual au jus packet and seasons the cooking liquid you spoon over mashed potatoes.
• Unsalted butter – There’s already enough salt in both seasoning packets, so I use unsalted butter. It melts into the pork juice as it cooks without adding any more salt.
• Whole pepperoncini peppers and pepperoncini juice – Use the peppers and some of the brine from the jar. The peppers soften while the pork cooks, and the juice adds vinegar flavor to the butter and savory seasonings. I don’t think pepperoncini are spicy, so nobody needs to start a family meeting about whether they are or not.
• Olive oil – You only need a small amount for searing the pork before it goes into the slow cooker. It’s a small extra step, but the browned exterior is worth it.

How to Make Slow Cooker Mississippi Pork Roast

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (sear the pork)
  Pat the pork loin dry with paper towels, then heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, turning it as each side gets good color. Don’t rush through this part. The slow cooker will make the pork tender, but it’s not going to give you this browned exterior later.
• Step Two (move the pork to the slow cooker)
  Transfer the browned pork to a 6-quart slow cooker and pour the pepperoncini juice around it. Don’t add water or broth. The pork releases liquid as it cooks, and between that, the pepperoncini juice, and the melted butter, there’s enough liquid in the slow cooker.
• Step Three (add the seasonings and peppers)
  Sprinkle the ranch seasoning and dry onion soup mix over the pork. Arrange the butter slices and whole pepperoncini peppers over the top. Then leave it alone. The butter will melt, the seasonings will mix into the liquid as the pork cooks, and there’s nothing you need to stir around right now.
• Step Four (cook the pork on low)
  Cover and cook on LOW for 6 to 8 hours. Start checking the pork closer to the six-hour mark. The pork is ready when you can pull it apart easily with two forks. Pork loin doesn’t have the fat of pork shoulder, so don’t let a certain amount of time make you cook it longer than it needs to be.
• Step Five (shred and serve)
  Once the pork is tender, shred it with two forks, then return it to the slow cooker and stir it into the seasoned juices. Give it a few minutes to sit in there before serving so the shredded pork can take some of the liquid back in. Serve the shredded pork over mashed potatoes with the softened pepperoncini peppers and some of the cooking liquid poured over the top.

Recipe Tips

• If the pork is still resisting the forks when you check it, put the lid back on and give it another 30 minutes before trying again. Pork loin can look finished before it’s tender enough to shred. It needs more time, not a hostile pulling apart ritual.
• Don’t throw away the cooking juices after you shred the pork. I keep some of them mixed into the meat, even for leftovers, because pork loin is lean and it makes all the difference when you reheat it.
• If the cooking liquid tastes saltier than you want, don’t reduce it on the stove. Reducing it only concentrates the salt from the ranch and onion soup mix. Add a small splash of unsalted broth or water, stir, and taste again.
• A 6-quart slow cooker is the size I use. The pork should fit comfortably inside with room for the seasonings and peppers, not be wedged into a slow cooker that’s too small.

Storage, Freezing and Reheating

• Store leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. Include some of the cooking liquid with the shredded pork so it doesn’t dry out around the edges.
• For longer storage, freeze the cooled pork in freezer-safe containers or bags with some of the cooking liquid for up to 3 months. I like portioning it before freezing so I can thaw only what I need.
• Thaw frozen pork overnight in the refrigerator. Reheat it in a covered skillet over medium-low heat with a little of the reserved liquid. Add a splash of broth or water if it needs more moisture, then heat it only until it’s hot all the way through. Pork loin doesn’t need an extended reheating program.
• You can also microwave individual portions, covered, in short intervals with a spoonful of cooking juices over the top.

FAQs

• Can I use pork shoulder instead of pork loin?
  Yes. Pork shoulder or pork butt will work, and it has more fat than pork loin. It may need more cooking time, and I’d skim off any excess fat from the liquid before serving.
• Can I make Mississippi pork roast without pepperoncini peppers?
  You can leave out the whole peppers if you don’t want to serve them, but I would still use the pepperoncini juice if possible. It adds the tang that keeps the butter and seasoning mixes from becoming too rich.
• Can I cook Mississippi pork roast on HIGH?
  You can, but I don’t recommend it for pork loin. I get better results cooking it on LOW and checking for tenderness closer to the six-hour mark.
• Do I need to add water or broth to the slow cooker?
  No. The pepperoncini juice, melted butter, and pork’s own juices make enough liquid for this recipe. Adding broth at the beginning would dilute the seasonings when there’s already enough liquid to cook the pork.
• What can I make with leftover Mississippi pork roast?
  The leftovers are good in sandwiches, tacos, burritos, quesadillas, or another bowl of mashed potatoes because I am never done with that. If you’re using it as a filling, drain off some of the liquid first so you don’t end up with a wet sandwich.
• What other side dishes go with Mississippi pork roast?
  Mashed potatoes are my favorite, but I also like serving Mississippi pork roast with my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs more time, not more pulling.
• I’ve learned not to throw away what keeps something from drying out.
• I never need to add more to know there’s enough.
• Some things are better once they’ve been returned to where they belong.
• I’m very good at knowing when something is ready to come apart.
• I don’t confuse resistance with strength.

Keep the Slow Cooker Busy with Pork

• Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.
• Slow Cooker Ham and Bean Soup – Ham, beans, savory broth.
• Slow Cooker Cranberry-Pineapple Pork – Pork, cranberries, pineapple.
• Slow Cooker Honey-Soy Pulled Pork – Pulled pork, honey, soy sauce.
• Slow Cooker Kalua Pork – Hawaiian-style pork, three ingredients, chive-lime rice.

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Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast uses boneless pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. The pork is seared before slow cooking until tender enough to shred, then mixed with the seasoned cooking juices for serving over mashed potatoes, rice, or noodles.

Course Main Course

Cuisine American

Keyword crockpot pork roast recipe, Mississippi Pork Roast, Mississippi roast with pork, pork roast in crock pot, Slow Cooker Mississippi Pork Roast, slow cooker pork roast

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 people

Calories 383kcal

Author Cathy Pollak

Equipment

• large skillet For browning the pork before it goes into the slow cooker.
• slow cooker 6-quart (5.7 L). For cooking the pork roast on low until tender.
• meat shredders or two forks. To shred the pork after slow cooking.

Ingredients

• 3 lbs (1.36 kgs) boneless pork loin roast
• 1 tbsp (15 ml) olive oil or avocado oil
• ¼ cup (60 ml) pepperoncini pepper juice from the jar
• 1 packet (28 g) dry ranch dressing mix
• 1 packet (28 g) onion soup mix
• 6 tbsps (85 g) unsalted butter sliced
• 8 whole pepperoncini peppers

Instructions

• Pat the pork loin roast dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, turning as needed.
  3 lbs (1.36 kgs) boneless pork loin roast, 1 tbsp (15 ml) olive oil
• Transfer the browned pork roast to a 6-quart (5.7 L) slow cooker. Pour the pepperoncini juice into the slow cooker around the meat.
  ¼ cup (60 ml) pepperoncini pepper juice
• Sprinkle the dry ranch seasoning mix and onion soup mix evenly over the pork. Arrange the sliced butter and whole pepperoncini peppers on top.
  1 packet (28 g) dry ranch dressing mix, 1 packet (28 g) onion soup mix, 6 tbsps (85 g) unsalted butter, 8 whole pepperoncini peppers
• Cover and cook on LOW for 6–8 hours, or until the pork is tender enough to pull apart easily with two forks. Begin checking for tenderness near the earlier end of the cooking range, since pork loin is lean and can dry out if overcooked.
• Shred the pork using two forks, then return it to the cooking juices in the slow cooker. Stir to coat the meat and serve warm with the pepperoncini peppers and some of the seasoned juices.

Notes

• Cooking time can vary depending on the starting temperature, size, and shape of the pork roast, as well as the slow cooker. A roast going into the cooker straight from the refrigerator may take longer than one that has warmed slightly during preparation. Cook until the pork shreds easily rather than relying entirely on the clock.
• Pork loin and pork tenderloin are different cuts and should not be used interchangeably in this recipe.
• The seasoning packets already contain salt, so unsalted butter is recommended.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 150g | Calories: 383kcal | Carbohydrates: 5g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 863mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Have you made this Slow Cooker Mississippi Pork Roast? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Mississippi Pork Roast appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

• I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
• I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
• I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
• I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

• Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
• Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
• Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
• Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
• Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
• Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
• Step Two (mix the dry ingredients)
  In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
• Step Three (finish the batter)
  Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
• Step Four (add the walnuts)
  Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
• Step Five (fill the pan)
  Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
• Step Six (bake the pumpkin bread)
  Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
• Step Seven (cool before slicing)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

• Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
• Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
• An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
• Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

• Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
• For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
• You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
• Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

• Is this pumpkin bread really lower in calories than regular pumpkin bread?
  This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
• Can I make this pumpkin bread without Splenda Brown Sugar Blend?
  You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
• Can I use all whole wheat flour?
  You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
• Can I leave out the walnuts?
  Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
• Can I use fresh pumpkin purée instead of canned pumpkin?
  You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
• Can I make this into pumpkin muffins?
  I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between making something different and leaving something out.
• I’ve never confused being lighter with being easier to carry.
• Some things need a different kind of sweetness than the one I’m used to.
• I can keep the good parts without keeping all of it.
• Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
• I’ve learned to not mistake less for absence.
• Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

• Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
• Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
• Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
• Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
• Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

This post may contain affiliate links. Please read my disclosure policy.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
• mixing bowls Large enough to hold the dry ingredients and finished batter.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes removing the loaf easier without damaging the top.
• whisk Distributes the leavening and spices through the flour.
• kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
• rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
• cooling rack Allows air to circulate as the loaf cools.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin purée not pumpkin pie filling
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
  cooking spray
• Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
  2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Fold in the chopped walnuts, distributing them throughout the batter.
  1 cup (120 g) chopped walnuts
• Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
• Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
• You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Slow Cooker Korean Braised Short Ribs with Gochujang

I make these Korean-inspired braised short ribs becuase I like tender beef with a sauce that’s both sweet and spicy. Gochujang has a spicy, fermented chile flavor I love, and with the soy sauce, brown sugar, garlic, and ginger, it turns into something I want all over my rice.

The short ribs cook for several hours until the meat is tender enough to separate from the bone with a fork. By then, the onions are soft, the beef has absorbed some of the sauce’s flavor, and there’s enough cooking liquid left to thicken for serving.

I serve the short ribs over steamed white rice with the softened onions, green onions, sesame seeds, and kimchi on the side. There’s always extra sauce afterward, and I save it all for another meal.

The Decisions Behind This Recipe

• This is my Korean-inspired short rib recipe, not traditional galbi-jjim. I use three tablespoons of gochujang because I like the fermented chile flavor to be a real part of the sauce, not something I can barely pick out under all the beef stock. The brown sugar and mirin add sweetness to the heat from the gochujang, while the soy sauce, garlic, and ginger make the sauce something I want to spoon over rice.
• Four cups of beef stock might seem like a lot for two pounds of short ribs, but I tested this with less and the sauce was too concentrated for me. With gochujang, soy sauce, brown sugar, and mirin already in the slow cooker, there’s lots of flavor to account for. I wanted enough liquid for the ribs to braise and enough sauce left afterward for the rice, onions, and whatever else ends up on my plate. I make extra sauce on purpose.
• I would not put short ribs into a slow cooker without searing them first. Even if browning only made them look better, I would still do it. I want the dark brown exterior before the ribs spend hours in the sauce, because the slow cooker isn’t going to brown them for me. That needs to happen in the skillet.
• I use bone-in short ribs because I like the flavor they have after a long braise, but I also like the way they look with the bone still attached. By the time they’re ready, the meat should pull away easily with a fork, but I don’t want it so far gone that the rib disappears into the sauce. I still want to recognize a short rib when I put it on the plate.
• The sliced onion is not there just to flavor the cooking liquid and get thrown away later. I use a full cup because I want soft, sauce-soaked strands over the rice with the beef. They cook down for hours with the short ribs, and by the end, they’re part of dinner.
• I finish the sauce separately after the short ribs are tender because I don’t want thin cooking liquid spreading all over the plate and disappearing into the rice. I skim off some of the fat first, then thicken the sauce until it lightly coats the ribs and onions but stays pourable. This way, I don’t have to reduce several cups of cooking liquid and concentrate the flavors more than I want.

Ingredients

• Bone-in beef short ribs – Look for thick English-cut ribs with good marbling. These are the big, individually cut ribs you want for several hours in the slow cooker. Skip the thin flanken-style ribs for this recipe.
• Sea salt, black pepper, and avocado or a neutral oil – Season the ribs lightly before searing them in a hot skillet. Both the soy sauce and gochujang have salt, so there’s no reason to season the beef heavily at this stage.
• Yellow onion – Slice the onion thinly so it softens during the long cooking time. I leave the onions in the finished sauce and serve them over the rice with the beef.
• Brown sugar – Brown sugar adds sweetness to the sauce and keeps the heat from the gochujang from becoming too much. Light or dark brown sugar are both fine. If you’re out, you can make my homemade brown sugar.
• Fresh ginger and garlic – I use a lot of both because there’s lots of beef and sauce to season. Grate the ginger finely and use fresh garlic. Ground ginger and garlic powder aren’t going to taste the same.
• Gochujang paste – Use Korean fermented chile paste, not bottled gochujang sauce, which is usually diluted and already seasoned. Gochujang varies in heat between brands, so taste the finished sauce before deciding whether it needs more.
• Toasted sesame oil – You only need a teaspoon, but make sure it’s toasted sesame oil. It has a stronger, nuttier flavor than regular sesame oil.
• Low-sodium soy sauce and beef stock – I use low-sodium soy sauce and beef stock because there’s already salt coming from the gochujang. The stock also keeps the sauce from getting too concentrated, and I want enough left to spoon over rice. If you can only find regular beef stock, wait until the end before adding any more salt.
• Mirin or rice wine – Mirin is sweet, while unsweetened rice wine isn’t. Either is fine, but if you use rice wine, your sauce won’t be quite as sweet.
• Cornstarch and cold water – Mix the cornstarch with cold water so you don’t end up with lumps in your sauce. I start with two tablespoons of cornstarch and only add more if the sauce needs it. I want it thick enough to coat a spoon but still easy to pour over the ribs and rice.
• Green onions and sesame seeds – Scatter these over the finished ribs right before serving.

How to Make Korean Braised Short Ribs

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season and sear the short ribs)
  Pat the short ribs dry with paper towels, then rub them with the oil and season them all over with salt and black pepper. Heat a large, heavy skillet over medium-high heat and sear the ribs for 2 to 3 minutes per side, until they’re browned. Give them some room in the skillet and work in batches if you need to. I want the ribs browned on all sides, and they won’t get there if they’re crowded together in the skillet.
• Step Two (make the gochujang braising sauce)
  In a large bowl, whisk together the brown sugar, grated ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the gochujang is mixed through and the brown sugar has dissolved. The sauce will look thin at this point, which is fine. It still has several hours in the slow cooker before I thicken it on the stove.
• Step Three (slow cook the short ribs)
  Put the seared short ribs in the bottom of the slow cooker and scatter the sliced onions around them. Pour the gochujang sauce over everything, cover, and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Start checking the ribs at 8 hours on LOW or 4 hours on HIGH. A fork should slide into the beef without much resistance, and the meat should pull away from the bone easily. If they’re not tender enough, put the lid back on and give them more time.
• Step Four (finish and thicken the sauce)
  Carefully move the tender short ribs to a serving dish, then skim off any extra fat from the cooking liquid. Pour the sauce and softened onions into a large saucepan and bring it to a simmer. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl, then slowly whisk that into the sauce. Let it simmer for a few minutes until it lightly coats a spoon. If you want a thicker sauce, mix more cornstarch with cold water and add it gradually. Give it a minute to thicken before adding more, then taste the sauce and adjust the seasoning if needed.
• Step Five (serve the short ribs)
  Spoon the warm sauce and softened onions over the short ribs, then finish them with green onions and sesame seeds. I serve the ribs over steamed white rice with kimchi on the side, making sure there’s enough sauce for the rice. Save whatever is left for another meal. The sauce is not done working for you.

Recipe Tips

• Don’t add all 4 tablespoons of cornstarch at once. The sauce needs a minute or two to thicken after each addition, and it’s much easier to add more than to fix a sauce you’ve made too thick.
• If you want more heat, add gochujang a small amount at a time after the sauce has thickened. It also adds sweetness and salt, so taste between additions before deciding whether you need more.
• It’s tempting to check on the ribs throughout the day, but every time you lift the lid, the slow cooker loses heat. Leave them alone until you’re getting close to the cooking time listed in the recipe. If they’re not tender when you check, give them more time with the lid on.
• By the time the ribs are tender, the meat may be barely attached to the bone. Use a wide spatula or tongs underneath each rib when moving it out of the slow cooker. If you grab the bone and lift, there’s a good chance you’ll leave the beef behind.

Storage, Freezing and Reheating

• Refrigerate leftover short ribs in shallow, airtight containers with their sauce for up to 3 to 4 days. Keeping the beef in the sauce helps prevent it from drying out when reheated.
• If you refrigerate the ribs overnight, you may find a firm layer of fat across the top of the sauce the next day. That’s normal. Lift off as much or as little of it as you want before reheating.
• Freeze the cooked ribs in their sauce for up to 3 months, using freezer-safe containers with room for expansion. Thaw overnight in the refrigerator before reheating.
• I freeze extra sauce in smaller containers so I can use it later over rice, vegetables, or another meal.
• Reheat the ribs with their sauce in a covered saucepan over low heat until they reach 165°F (74°C). Add a splash of beef stock or water if the sauce is too thick. You can also microwave individual portions with some sauce spooned over the beef.

FAQs

• Can I use boneless beef short ribs instead of bone-in?
  Yes. Look for well-marbled boneless short ribs, not a lean cut of beef. I like bone-in ribs for the flavor and the way they look on the plate, but boneless ribs will still work. Start checking for tenderness a little earlier because the size and thickness of the pieces are more important than the bone itself.
• Are Korean braised short ribs spicy?
  They have some heat from the gochujang, but the brown sugar, mirin, and beef stock keep the sauce from tasting like straight chile paste. How spicy they turn out depends on the brand of gochujang you use.
• Can I make these in the oven instead of a slow cooker?
  Yes. Sear the ribs in a Dutch oven, add the onions and braising sauce, cover it tightly, and cook at 325°F for about 2½ to 3½ hours. Check the liquid a few times because an oven lets more moisture evaporate than a slow cooker. Add a little stock if it’s getting low, then finish the sauce separately as directed once the ribs are tender.
• Can I substitute gochugaru for gochujang?
  Not directly. Gochugaru is dried Korean red pepper in flakes or powder form, while gochujang is a fermented paste with its own sweetness, salt, and thickness. Subbing one for the other in equal amounts would change the sauce in too many ways at once.
• Can I make these gluten-free?
  Yes, but check your labels. Use gluten-free tamari instead of regular soy sauce, and make sure your gochujang is labeled gluten-free because some brands contain wheat. Check the beef stock and mirin or rice wine too.
• What should I serve with Korean braised short ribs?
  Steamed white rice is my first choice because there is lots of sauce to spoon over it. I like kimchi on the side, then green onions and sesame seeds over the ribs. Korean cucumber salad, sautéed spinach, broccoli, or any vegetable that can handle a sweet, spicy sauce would also be good.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs more time, not more pressure.
• I’ve never needed to pull something apart to know it’s ready.
• There’s a difference between what adds value and what keeps me there.
• I’ll never leave the best part at the bottom of the pot.
• I can take the extra with me. I planned for it.
• Some things get easier when they finally stop resisting.
• Making room for tenderness has always been a priority.
• I can tell when something has changed overnight.
• I know how to keep something important without keeping it close.
• Some things are easier to understand once they’ve cooled down.

Your Tub of Gochujang Isn’t Empty Yet

• Gochujang Steak Bites – Seared steak, gochujang, honey, hoisin, garlic.
• Slow Cooker Korean BBQ Chicken – Chicken, gochujang, slow cooker, BBQ sauce.
• Gochujang Chicken Sandwich with Crispy Potato Chip Crust – Crispy chicken, gochujang glaze, potato chips.
• Ground Turkey Stir Fry – Ground turkey, gochujang, honey.
• Gochujang Pasta – Mushrooms, garlic, ginger, gochujang, cream.

This post may contain affiliate links. Please read my disclosure policy.

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Korean Braised Short Ribs

Korean Braised Short Ribs are made with bone-in beef short ribs seared until browned, then slow-cooked in a sweet, spicy gochujang sauce with soy sauce, brown sugar, ginger, garlic, and mirin. The tender beef is served with softened onions and a lightly thickened sauce that's excellent over steamed rice.

Course Main Course

Cuisine Korean-Inspired

Keyword bone-in short ribs, gochujang short ribs, Korean beef short ribs, Korean braised short ribs, slow cooker Korean short ribs, slow cooker short ribs, spicy Korean short ribs

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4

Calories 430kcal

Author Cathy Pollak

Equipment

• slow cooker 6-quart (5.7 L) For braising the short ribs.
• large skillet (heavy). For preparing the gochujang braising liquid.
• whisk For mixing the sauce and cornstarch slurry.
• tongs For searing and transferring the short ribs.
• Saucepan (large) For finishing and thickening the sauce.
• mixing bowls (small). For preparing the cornstarch slurry.

Ingredients

Short Ribs:

• 4 large (2 lbs / 907 g) bone-in beef short ribs preferably English-cut
• 1 tbsp (15 ml) avocado oil or any neutral oil
• ½ tsp (3 g) fine sea salt
• ½ tsp (1 g) ground black pepper
• 1 cup (160 g) thinly sliced yellow onion

Gochujang Brasing Sauce:

• ⅓ cup (70 g) packed light brown sugar
• 2 tbsps (12 g) finely grated fresh ginger
• ¼ cup minced fresh garlic
• 3 tbsps (48 g) Gochujang (Korean chili paste) plus more to taste
• 1 tsp (5 ml) toasted sesame oil
• ½ cup (120 ml) low sodium soy sauce
• 4 cups (960 ml) low-sodium beef stock
• ½ cup (120 ml) mirin or rice wine

Sauce Thickener:

• 2 tbsps (16 g) cornstarch plus up to 2 additional tablespoons (16 g) if needed
• 2 tbsps (30 ml) cold water plus additional as needed

Garnish:

• 2-3 green onions chopped
• 1 tbsp (9 g) sesame seeds

Instructions

• Pat the short ribs dry with paper towels. Rub with avocado oil and season evenly with salt and black pepper.
  4 large (2 lbs / 907 g) bone-in beef short ribs, 1 tbsp (15 ml) avocado oil, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
• Heat a large, heavy skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, working in batches if necessary, until well browned on all sides. Transfer the ribs to the slow cooker.
• In a large mixing bowl, whisk together the brown sugar, ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the sugar dissolves and the gochujang is evenly distributed.
  ⅓ cup (70 g) packed light brown sugar, 2 tbsps (12 g) finely grated fresh ginger, ¼ cup minced fresh garlic, 3 tbsps (48 g) Gochujang (Korean chili paste), 1 tsp (5 ml) toasted sesame oil, ½ cup (120 ml) low sodium soy sauce, 4 cups (960 ml) low-sodium beef stock, ½ cup (120 ml) mirin
• Arrange the sliced onions around the short ribs in the slow cooker. Pour the braising liquid over the beef and onions. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the short ribs are fork-tender and the meat separates easily from the bone. If the ribs are still firm, continue cooking and check again after 30–60 minutes.
  1 cup (160 g) thinly sliced yellow onion
• Carefully transfer the short ribs to a serving dish. Skim excess fat from the cooking liquid, then transfer the liquid and softened onions to a large saucepan.
• Bring the cooking liquid to a simmer over medium heat. In a small bowl, whisk 2 tablespoons (16 g) cornstarch with 2 tablespoons (30 mL) cold water until smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
  2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
• For a thicker sauce, mix additional cornstarch with an equal volume of cold water and gradually whisk it into the simmering liquid, allowing the sauce to thicken between additions. Use no more than 4 tablespoons (32 g) cornstarch total. The finished sauce should lightly coat a spoon while remaining pourable. Taste and adjust the seasoning or gochujang as desired.
• Spoon the sauce and softened onions over the short ribs. Garnish with chopped green onions and sesame seeds. Serve warm over steamed rice, with kimchi or vegetables on the side, if desired.
  2-3 green onions, 1 tbsp (9 g) sesame seeds

Notes

• Four cups of beef stock prevent the sauce from becoming overly concentrated and leave extra for serving over rice.
• Mix cornstarch with cold water, beginning with 2 tablespoons and adding more only if needed.
• Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat the ribs in their sauce.
• Nutrition is estimated for one bone-in short rib with approximately ¼ cup (60 mL) of finished sauce. Extra sauce, rice, and optional garnishes are not included.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 450g | Calories: 430kcal | Carbohydrates: 12g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 850mg | Potassium: 580mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg

Have you made these Korean Braised Short Ribs? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Korean Braised Short Ribs appeared first on Noble Pig.

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Salted Caramel Apple Pie

This Salted Caramel Apple Pie is made with a homemade all-butter lattice crust and thinly sliced Granny Smith and Honeycrisp apples coated in homemade salted caramel. The pie bakes until the pastry is golden and the apples are tender, leaving a soft caramel filling that flows slightly when sliced.

Course Dessert

Cuisine American

Keyword all-butter pie crust, apple pie with lattice crust, caramel apple pie, Granny Smith apple pie, homemade apple pie, homemade salted caramel apple pie, salted caramel apple pie

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive Time: Chilling dough, Cooling Pie 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 10

Calories 640kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Preferably glass, so you can see the bottom crust as it bakes.
• mixing bowls (large) For preparing the pie dough and apple filling.
• pastry blender Cuts cold butter into the flour without warming it excessively.
• rolling pin For rolling both pastry disks and preparing the lattice strips.
• Saucepan (heavy-bottomed). Helps the sugar cook evenly when making the caramel.
• whisk (heatproof). For incorporating butter and cream into the hot caramel.
• peeler For preparing the apples before slicing.
• apple corer For preparing the apples before slicing.
• Knife or mandoline. For slicing apples approximately ⅛ inch (3 mm) thick.
• pastry brush For applying the egg wash.
• large rimmed baking sheet Catches caramel that may bubble over during baking.
• cooling rack Allows air to circulate beneath the pie as it cools.

Ingredients

Pie Crust:

• 2½ cups (313 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) cold unsalted butter cubed
• 6 tbsps (90 ml) ice water

Salted Caramel:

• 1 cup (200 g) granulated sugar
• ⅓ cup (80 ml) water
• 6 tbsps (85 g) unsalted butter cubed
• ½ cup (120 ml) heavy cream
• 1 tsp (2 g) flaky sea salt

Apple Pie Filling:

• 3 large Granny Smith apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 3 large Honeycrisp or Golden Delicious apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 1 lemon juiced (approximately 2–3 tablespoons / 30–45 ml)
• ⅓ cup (71 g) packed light brown sugar
• 3 tbsps (24 g) all-purpose flour
• 1 tsp (2.5 g) ground cinnamon
• ⅓ tsp (0.5 g) ground nutmeg

Topping:

• 1 large egg beaten with 1 teaspoon (5 ml) water
• 1 tbsp (12 g) granulated sugar
• ½ tsp (2 g) flaky sea salt

Instructions

• Whisk together the flour, granulated sugar, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture contains pea-sized pieces of butter.
  2½ cups (313 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt, 1 cup (227 g) cold unsalted butter
• Add the ice water, 1 tablespoon (15 ml) at a time, mixing until the dough begins to hold together when pressed. Avoid overworking the dough or adding more water than necessary. Divide into two equal portions, flatten each into a disk, wrap tightly, and refrigerate for at least 2 hours, until firm.
  6 tbsps (90 ml) ice water
• Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color. Watch carefully as the color begins to change, since caramel can burn quickly.
  1 cup (200 g) granulated sugar, ⅓ cup (80 ml) water
• Remove the saucepan from the heat and carefully whisk in the cubed butter, followed by the heavy cream. The caramel will bubble vigorously when the dairy is added. Continue whisking until smooth, then stir in the flaky sea salt. Allow the salted caramel to cool until warm and pourable, but no longer hot.
  6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tsp (2 g) flaky sea salt
• Peel, core, and slice the Granny Smith and Honeycrisp or Golden Delicious apples approximately ⅛ inch (3 mm) thick. Place the slices in a large mixing bowl and toss with the fresh lemon juice. Add the brown sugar, flour, cinnamon, and nutmeg, tossing until the apples are evenly coated.
  3 large Granny Smith apples, 3 large Honeycrisp or Golden Delicious apples, 1 lemon, ⅓ cup (71 g) packed light brown sugar, 3 tbsps (24 g) all-purpose flour, 1 tsp (2.5 g) ground cinnamon, ⅓ tsp (0.5 g) ground nutmeg
• Pour approximately two-thirds of the salted caramel over the apple mixture and fold until the slices are coated. Reserve the remaining caramel for serving.
• Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) pie plate, allowing additional pastry for the rim. Transfer the dough to the plate, pressing it against the bottom and sides without stretching.
• Spoon the caramel-coated apple filling into the prepared crust, arranging the slices evenly and mounding them slightly in the center.
• Roll out the remaining dough disk and cut into strips for a lattice crust, weaving the strips over the apple filling. Alternatively, cover with a full sheet of pastry and cut several vents to allow steam to escape. Trim the excess dough, seal the top and bottom crusts, and crimp the rim. Refrigerate the assembled pie while the oven preheats to help keep the butter in the pastry cold.
• Preheat the oven to 450°F (232°C) using the conventional bake setting, not convection. Position a rack in the lower third of the oven.
• Brush the exposed pastry with the beaten egg mixed with 1 teaspoon (5 ml) water. Sprinkle the lattice and rim with the granulated sugar and remaining flaky sea salt.
  1 large egg, 1 tbsp (12 g) granulated sugar, ½ tsp (2 g) flaky sea salt
• Place the pie on a rimmed baking sheet and bake for 10 minutes at 450°F (232°C). Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30 minutes, or until the crust is golden brown, the caramel filling is bubbling near the center, and the apples are tender when tested through an opening in the lattice. Baking time may vary depending on the oven. If the crust browns before the filling finishes cooking, cover the pastry loosely with aluminum foil and continue baking.
• Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. The caramel filling will thicken somewhat as it cools but is intended to remain soft, with some caramel flowing onto the plate when served. Drizzle individual slices with the reserved salted caramel, warming it slightly if needed.

Notes

• Slice the apples ⅛ inch (3 mm) thick so they cook without needing to be precooked.
• Use conventional bake, not convection, to prevent the lattice from browning too quickly.
• Ovens vary, so check for bubbling caramel and tender apples rather than relying only on baking time.
• The caramel filling remains soft after cooling, and some sauce will flow onto the plate when sliced.
• Pie dough and salted caramel can be made up to 3 days ahead and refrigerated separately.
• Store the cooled pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 220g | Calories: 640kcal | Carbohydrates: 87g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 430mg | Potassium: 210mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg

Have you made this Salted Caramel Apple Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salted Caramel Apple Pie appeared first on Noble Pig.

Oatmeal Cookie Apple Crisp with a Cracked Cookie Crust

This whole oatmeal cookie apple crisp dump cake started with a bag of oatmeal cookie mix that was never supposed to be at my house.

I finally solved a grocery delivery mystery that’s been going on at my house for quite a while. I live in a rural area, and the grocery store delivering to my house is 35 miles away. Thirty-five miles in my opinion is a crazy distance for grocery delivery. I’m also the last house on the delivery route, and it took me a long time to figure that out. Almost every order comes with extra groceries that aren’t mine, and I have groceries delivered almost every day. They’re usually things I would never order, except for that one bag of steaks, which I wasn’t complaining about. I figured someone wasn’t paying attention when the orders were packed. Or that quality control was nonexistent.

Recently, my groceries didn’t show up at all, so I called my local store. That’s when I found out my deliveries don’t even come from the grocery store in town. They come from a store 35 miles away, with drivers making deliveries all over the area. That’s when the mystery made more sense. My theory is that if a bag gets mixed up, falls out of another order, or gets left on the truck, the driver leaves it all on my porch along with my groceries. And I’ve accumulated some very interesting items this way.

A couple of months ago, a whole bag of cookie mixes arrived with an order, including four packages of oatmeal cookie mix. I rarely make cookies from a packaged mix, but I’m also not throwing away food because someone accidentally delivered it to my house. I started wondering whether I could turn the oatmeal cookie mix into some kind of apple crisp for fall. After experimenting with different amounts of apple filling and cookie mix, I ended up with this recipe.

It’s easy, obviously, but it’s also so good that it’s hard to stop eating it. The oatmeal cookie mix bakes into a golden, cracked topping over the warm cinnamon apple pie filling, and caramel, pecans, and vanilla ice cream take it from there.

The Decisions Behind This Recipe

• I tested this with one can, one and a half cans, and two cans of apple pie filling because I wanted enough apples under the oatmeal cookie crust. One can wasn’t enough, and one and a half cans still felt skimpy once the topping went on. Two cans had the right amount of cinnamon-spiced apples without letting the filling overwhelm the oatmeal cookie crust.
• I also tried adding another half package of oatmeal cookie mix because I was convinced more oatmeal cookie crust was the way to go. It wasn’t. The extra mix wouldn’t bake through before the top got too dark. One 17.5-ounce package is enough to make the golden, cracked cookie crust without a scorched top.
• Using oatmeal cookie mix instead of cake mix is what makes this dessert its own thing. The dry mix and butter bake into one cookie crust over the apples. It’s not a traditional apple crisp with separate oat streusel clusters, and it’s not a regular cake-mix dump cake either. I’ve also made an apple spice dump cake using spice cake mix, which gives you a completely different topping.
• I thought apple pie spice would be okay with the canned apple pie filling, but it was too much once I tried it. The filling already has its own spices going on. Using cinnamon and nutmeg separately let me control how much spice went into the apples without overdoing it.
• The butter needs to be cold and sliced thinly so you can cover as much of the dry oatmeal cookie mix as possible. I never leave big bare patches. Those are the places that can stay dry and powdery instead of baking into the golden cookie crust.
• When the dessert comes out of the oven is when I add the pecans and caramel sauce. The pecans stay crunchy this way, and everyone can decide how much caramel belongs on their own serving. The answer is usually more than they think.

Ingredients

• Apple pie filling – I use two cans because that’s the amount that worked best with the oatmeal cookie crust. Using prepared filling means there are zero apples to peel, slice, or cook first, which is part of why this is an incredibly easy dessert.
• Light brown sugar – Brown sugar makes the canned filling taste more like something I meant to make than something I opened. If you’re out, make a batch of my homemade brown sugar.
• Vanilla extract – This goes into the apple filling with the cinnamon and nutmeg.
• Ground cinnamon – The canned filling is already spiced, but I like more cinnamon in there.
• Ground nutmeg – I use a smaller amount of nutmeg than cinnamon because too much can overwhelm the apples.
• Oatmeal cookie mix – I use one 17.5-ounce package of Betty Crocker oatmeal cookie mix. Don’t make the cookies according to the package directions. The dry mix goes right over the apples and bakes into the oatmeal cookie crust.
• Butter – Keep it cold, slice it thinly, and spread it over as much of the dry cookie mix as you can. The butter melts through the dry mix as it bakes, so you get a golden cookie crust instead of powdery patches.
• Chopped pecans – I add these after baking so they stay crunchy. You can toast them first if you want, but I’m not interested in doing more for such a convenience dessert.
• Caramel sauce – Drizzle it over the warm dessert at the end. Use a jarred caramel sauce or homemade caramel sauce if you have some around.
• Vanilla ice cream – Optional, technically. But warm cinnamon apples, caramel, and cold vanilla ice cream have been getting along just fine for a very long time.

How to Make Oatmeal Cookie Apple Crisp Dump Cake

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season the apple filling)
  Preheat the oven to 350°F. Add the apple pie filling, brown sugar, vanilla, cinnamon, and nutmeg right to a 9 × 13-inch baking dish. Stir everything together until the spices are evenly distributed throughout the apple filling, then spread it into an even layer. Using a separate bowl to do this is completely unnecessary.
• Step Two (add the oatmeal cookie mix)
  Sprinkle the dry oatmeal cookie mix evenly over the apples so the whole surface is covered. Don’t make the cookie mix according to the package directions, and don’t stir it into the filling. It needs to stay on top, where it can bake into the cracked oatmeal cookie crust.
• Step Three (cover with cold butter)
  Arrange the cold butter slices over the cookie mix, covering as much of the dry surface as you can. Look at the corners and any bigger open spaces between the slices. Those are the spots that can stay powdery if they don’t get enough butter. Then leave it all alone. There’s nothing to stir.
• Step Four (bake until golden and cracked)
  Bake for 45 to 50 minutes, until the oatmeal cookie topping is golden brown and the apple filling is bubbling around the sides of the pan. The top will crack as it bakes, which is what you’re looking for. It won’t look like a homemade apple crisp with oat clusters all over the top, so don’t wait for it to become one.
• Step Five (add the pecans and caramel)
  Let the dump cake cool for about 10 to 15 minutes, then sprinkle on the chopped pecans and drizzle over the caramel sauce. The apples will still be warm, but the filling will have cooled enough that it isn’t quite so runny. Serve it with vanilla ice cream if you want. It starts melting into the warm apples and oatmeal cookie crust almost immediately, which is really the reason we’re here.

Recipe Tips

• Take a minute with the butter slices. It doesn’t need to look perfect, but I wouldn’t leave half the topping without butter and hope it figures itself out.
• When you serve this, don’t expect neat squares. The oatmeal crust breaks apart as you cut into it, and the soft apple filling doesn’t stay in neat portions. I use a large serving spoon instead of trying to cut it like a cake.
• The apple filling will be extremely hot when it comes out of the oven. Give it the full 10 to 15 minutes before serving if you’re making this for children. The caramel and ice cream can wait.

Storage and Reheating

• Cover leftover oatmeal cookie apple crisp dump cake and refrigerate it for up to 4 days. The topping softens as it sits over the apple filling, so it won’t have the same texture it did on the first night. It’s still good though.
• For individual servings, microwave it in short intervals until it’s warm. The apples reheat really well this way, but the microwave isn’t going to bring the cookie crust back to its original self.
• For a larger amount, cover the baking dish loosely with foil and warm it in a 325°F oven until heated through. Remove the foil for the last few minutes if you want the surface drier. Reheating won’t restore the original cookie crust, though.
• I haven’t tested freezing this one, so I’m not going to promise you the oatmeal cookie topping comes back from the freezer the same way it went in.

FAQs

• Do I need to prepare the oatmeal cookie mix according to the package directions?
  No. Use the dry oatmeal cookie mix straight from the package. Don’t add the eggs, butter, or anything else listed in the cookie instructions. The mix goes directly over the apple filling, and the sliced butter goes on top.
• Can I use a different brand of oatmeal cookie mix?
  You can, but I tested this recipe with the 17.5-ounce Betty Crocker oatmeal cookie mix. Other brands may come in different package sizes or have a different balance of ingredients, and that can change how the topping bakes. I would use the same one if you want the most reliable result.
• Can I use another kind of cookie mix?
  I wouldn’t sub one in blindly. The oats are a big part of the flavor and texture of this topping, and different mixes are going to taste completely different.
• Can I make oatmeal cookie apple crisp dump cake ahead of time?
  Yes. Bake it, let it cool, and refrigerate it covered until you’re ready to serve. Reheat it before adding the pecans and caramel sauce. I like it the day it’s made because the oatmeal cookie crust has a better texture.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between what arrives and what was meant for me.
• I’ve always been able to make something good out of what was left behind.
• I’ve stopped stirring everything together because it looks easier.
• I can let the cracks show and still know it came out right.
• I don’t always need more of something because I have access to it.
• I know when an accident has turned into something worth keeping.

Apple Crisp Has Options

• Crockpot Apple Crisp – Slow-cooked apples, oat topping, no oven required.
• Butterscotch Apple Crisp – Butterscotch, tender apples, chewy topping.
• Easy Apple Crisp – Apple pie filling, buttery oats, warm spices.
• Cream Cheese Apple Crisp – Baked apples, cream cheese, crisp topping.

This post may contain affiliate links. Please read my disclosure policy.

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Oatmeal Cookie Apple Crisp Dump Cake

Oatmeal Cookie Apple Crisp Dump Cake uses canned apple pie filling and dry oatmeal cookie mix to make a warm apple dessert with a golden, cracked cookie crust. Cinnamon, nutmeg, and vanilla season the apples, while chopped pecans and caramel sauce finish the dessert after baking.

Course Dessert

Cuisine American

Keyword apple crisp with oatmeal cookie mix, apple dump cake with cookie mix, apple pie filling dessert, Betty Crocker oatmeal cookie mix, caramel apple dump cake, oatmeal cookie apple crisp, oatmeal cookie apple crisp dump cake, oatmeal cookie dump cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12

Calories 507kcal

Author Cathy Pollak

Equipment

• Baking Dish Holds the apple filling and oatmeal cookie topping in the proportions used during recipe testing.
• wooden spoon For mixing the seasonings into the apple filling and spreading it evenly.
• measuring cups and spoons For measuring the seasonings, brown sugar, pecans, and caramel sauce.
• Knife For slicing the cold butter into thin, evenly sized pieces.

Ingredients

Apple Filling:

• 2 can (21 oz / 595 g each) apple pie filling
• 2 tbsps (25 g) packed light brown sugar
• ½ tsp (2.5 ml) vanilla extract
• ½ tsp (1.5 g) ground cinnamon
• ¼ tsp (0.5 g) ground nutmeg

Oatmeal Cookie Topping:

• 1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix dry
• ¾ cup (170 g) cold butter thinly sliced

Finishing:

• 1 cup (115 g) chopped pecans
• ½ cup (120 ml) caramel sauce
• vanilla ice cream optional for serving

Instructions

• Preheat the oven to 350°F (175°C).
• Add the apple pie filling, light brown sugar, vanilla extract, cinnamon, and nutmeg to a 9 × 13-inch (23 × 33 cm) baking dish. Stir until the seasonings are evenly distributed throughout the filling, then spread the apples into an even layer.
  2 can (21 oz / 595 g each) apple pie filling , 2 tbsps (25 g) packed light brown sugar, ½ tsp (2.5 ml) vanilla extract, ½ tsp (1.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg
• Sprinkle the dry oatmeal cookie mix evenly over the apple filling, covering the surface without stirring the mix into the apples. Use the cookie mix directly from the package without preparing it according to the package directions.
  1 package (17.5 oz / 496 g) Betty Crocker oatmeal cookie mix
• Arrange the cold butter slices evenly over the oatmeal cookie mix, covering as much of the dry surface as possible. Even butter distribution helps the cookie mix bake into a golden crust without leaving dry, powdery areas.
  ¾ cup (170 g) cold butter
• Bake for 45–50 minutes, or until the oatmeal cookie topping is golden brown with visible cracks and the apple filling is bubbling around the sides of the baking dish. The topping should resemble a baked oatmeal cookie crust rather than the loose streusel of a traditional apple crisp.
• Remove from the oven and allow to cool for 10–15 minutes before serving. Sprinkle the chopped pecans over the warm dessert and drizzle with caramel sauce. Serve warm, with vanilla ice cream if desired.
  1 cup (115 g) chopped pecans, ½ cup (120 ml) caramel sauce, vanilla ice cream

Notes

• Use the oatmeal cookie mix dry, without preparing it according to the package directions. Arrange the butter slices evenly over the topping to avoid dry, powdery areas.
• The topping should be golden and cracked, with apple filling bubbling along the sides of the baking dish.
• Refrigerate leftovers for up to 4 days. Reheat before serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 180g | Calories: 507kcal | Carbohydrates: 70g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 41mg | Sodium: 320mg | Potassium: 163mg | Fiber: 3g | Sugar: 44g | Vitamin A: 520IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

Have you made this Oatmeal Cookie Apple Crisp Dump Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Oatmeal Cookie Apple Crisp Dump Cake appeared first on Noble Pig.

Pumpkin Brown Sugar Crunch Ice Cream with Buttermilk and Pecan Streusel

I didn’t want pumpkin ice cream that tasted like frozen pumpkin pie filling, which is why I use buttermilk with the milk and cream. It adds acidity to the custard, which is what keeps the dark brown sugar from tasting so sweet. Without the acidity, the sweetness overwhelms the pumpkin and spices, and it’s not the same contrast with the molasses flavor of the dark brown sugar. It’s more of a food science decision, than a “this just tastes better” option.

The brown sugar pecan streusel was always going into the ice cream, not something I planned to sprinkle over the top. I bake it separately, break it apart, and add it during churning so the pecans and buttery streusel are mixed in. Some of the crunch softens as the ice cream sits in the freezer, and I really do like it that way.

Making custard-based ice cream does take more effort than stirring together a few ingredients and putting them in the freezer. It’s cooking the custard, chilling it, churning the ice cream, and waiting for it to firm up. But I don’t mind spending that time on ice cream when there’s homemade pecan streusel involved. I’d happily serve this on Thanksgiving right next to the pumpkin pie, but it’s also pretty devastating on a sugar or waffle cone. Fair warning.

The Decisions Behind This Recipe

• Pumpkin, cream, and dark brown sugar get pretty rich together, so I put buttermilk in the custard. I don’t want sour ice cream, just enough tang that it’s not cloying. What’s important when you’re eating it is that you can taste the pumpkin, the spices, and the brown sugar without the sweetness being the focus. I think I got there.
• I wasn’t interested in using light brown sugar when dark brown sugar has way more molasses flavor. It’s good with the pumpkin and the streusel.
• As much as I love cooking from scratch, I’m not roasting a pumpkin to make ice cream. Canned pumpkin purée is consistent, tastes good, and saves time. Use pure pumpkin purée, not pumpkin pie filling with sugar and spices already added.
• Five egg yolks aren’t unusual in a custard-based ice cream and pumpkin purée changes the situation somewhat. There’s extra water and starch in the mix. A good custard is how I still get creamy, scoopable ice cream, not something that feels like it belongs in a square baking dish.
• The pecan streusel is for the inside of the ice cream. You could sprinkle extra on top, but it was made to be inside. Baking it first gives the butter, brown sugar, and pecans time in the oven to develop their flavor, and adding it toward the end of churning keeps the machine from breaking it apart too much. Some of the crunch will soften in the freezer, which doesn’t bother me at all. I still get the pecans and the buttery streusel mixed into the custard. It’s one of the best parts of this ice cream.
• I save the turbinado sugar for serving because I like the coarse sugar crunch when I’m eating the ice cream. And it looks good. There’s already brown sugar in the custard and streusel, and mixing turbinado into either doesn’t give the same result as sprinkling it over a scoop.

Ingredients

• Whole milk, heavy cream, and buttermilk – All three go into the custard, but the buttermilk is what keeps the pumpkin ice cream from tasting like a frozen bowl of heavy cream.
• Pumpkin purée – Straight from the can. Make sure you’re buying pure pumpkin and not pumpkin pie filling.
• Dark brown sugar – I want that stronger molasses flavor in both the ice cream and the streusel. If you’re out, make a batch of my homemade brown sugar.
• Granulated sugar – Homemade ice cream needs enough sugar to stay scoopable in the freezer, so this isn’t the place to start cutting it back because the custard tastes sweet before it’s frozen.
• Pumpkin pie spice – I use the prepared blend instead of measuring out several individual spices.
• Egg yolks – You’ll need five for the custard. Save the whites for my angel food cupcakes instead of letting them sit in the refrigerator.
• All-purpose flour – This goes into the brown sugar pecan streusel, where it helps the butter and brown sugar bake into something that can be broken apart and mixed into the ice cream.
• Butter – I use unsalted butter for the streusel.
• Pecans – Chop them, but leave some larger sized ones. You want the pecans noticeable when eating the ice cream.
• Cinnamon – There’s pumpkin pie spice in the custard, but the streusel also needs it.
• Turbinado sugar – Optional for serving, but I like the coarse sugar crunch over the ice cream. And it looks good.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pumpkin custard base)
  In a medium saucepan, whisk together the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice. Warm the mixture over low heat, stirring now and then, until you see small bubbles around the sides of the pan. Don’t let it boil. I want it hot enough to warm the egg yolks without cooking them the second they hit the pan.
• Step Two (temper the egg yolks and cook the custard)
  Whisk the egg yolks in a separate bowl, then slowly drizzle in about ¼ cup of the warm pumpkin mixture while whisking the whole time. Do that again with another ¼ cup, then pour the warmed yolks back into the saucepan. Keep the heat low and stir constantly, scraping the bottom of the pan as you go. Cook the custard until it coats the back of a spoon and reaches 175–180°F. I use a thermometer because there’s a very clear line between cooked custard and scrambled eggs, and I prefer not to find it by accident.
• Step Three (chill the custard)
  Pour the custard through a fine-mesh strainer into a bowl. I strain it even when everything looks fine because it catches any bits of cooked egg before they get into the ice cream. Set the bowl in an ice bath until it has cooled down, then cover and refrigerate it for at least 8 hours or overnight. Don’t rush this part. Warm custard takes forever in the ice cream maker, and nobody needs that kind of afternoon.
• Step Four (make the brown sugar pecan streusel)
  Preheat the oven to 350°F. Mix the dark brown sugar, flour, and cinnamon, then cut in the cold butter until the mixture is crumbly. Stir in the chopped pecans and press everything into a greased 8 × 8-inch or 9 × 9-inch baking dish. Bake for 12–15 minutes, until it’s golden and smells toasted, then let it cool completely before breaking it apart. Leave some larger pieces in there. The ice cream maker will take care of enough of the rest.
• Step Five (churn the ice cream)
  Pour the cold pumpkin custard into your ice cream maker and churn it according to the manufacturer’s instructions. When it looks like soft serve and is nearly finished, add the cooled pecan streusel. Let the machine run long enough to mix it through. I want buttery pecan streusel in the ice cream, not a bunch of crumbs floating around.
• Step Six (freeze and serve)
  Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze it for at least 6 hours or overnight. It will still be soft when it comes out of the ice cream maker, so it needs that time before it’s ready to scoop. Sprinkle turbinado sugar over the top before serving if you want the extra crunch. I like it with the softer streusel that’s been sitting in the custard.

Recipe Tips

• If you have a metal loaf pan, put it in the freezer before you churn the ice cream. I like transferring the freshly churned ice cream into an already cold container because it helps keep the ice cream from warming up while I’m transferring it. It’s not required, but it’s an easy thing to do while the ice cream maker is running.
• Check the capacity of your ice cream maker before pouring in the custard. The mixture needs room to expand as it churns, and some machines have smaller capacities than others. If your machine can’t accommodate everything, divide the custard into batches and keep the second batch refrigerated until you’re ready for it.

Storage

• Store the ice cream in a freezer-safe container with a tight-fitting lid. Press a piece of parchment directly against the surface before sealing to help limit ice crystals. For the best texture and flavor, I recommend eating it within two weeks. You can also make it a few days ahead of an event without worrying about dessert.
• If the ice cream is too firm to scoop straight from the freezer, leave it at room temperature for 5–10 minutes. Homemade custard ice cream can freeze pretty hard, and a short wait makes scooping much easier.
• If you’re serving this for Thanksgiving, you can scoop individual portions ahead of time and freeze them on a parchment-lined baking sheet until firm. Transfer the scoops to a covered freezer-safe container until you’re ready to serve. It’s a lot easier than standing over a container of ice cream trying to scoop dessert for everyone while the pie is getting cold.

FAQs

• Can I use light brown sugar instead of dark brown sugar?
  You can, but the ice cream won’t have as much molasses flavor. Light brown sugar is good in other pumpkin forward desserts like my pumpkin brown sugar muffins, but for this ice cream, I like dark brown sugar.
• Can I make pumpkin brown sugar crunch ice cream without an ice cream maker?
  This recipe needs an ice cream maker. Churning incorporates air and helps keep large ice crystals from forming as the custard freezes. Without it, you’d end up with something much denser and icier than ice cream should be.
• Can I make the brown sugar pecan streusel ahead of time?
  Yes. You can bake the streusel a day or two ahead, let it cool completely, and store it in an airtight container at room temperature. Keep it separate from the custard until you’re ready to churn the ice cream. There’s no advantage to putting it into the custard early and letting it soften before it even reaches the ice cream maker.

From My Kitchen Notes

Small observations from the margins.

• I don’t need things to stay frozen to keep them from changing.
• I can let something soften without calling it ruined.
• Sweetness is better when it knows when to stop.
• I don’t have to keep things separate for them to be mine.
• I can wait until something cools down before I decide what it needs.
• I know when to save texture for the end.
• I can let something sit with me without expecting it to stay the same.

Pumpkin Has More Dessert Plans

• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• Pumpkin Tiramisu – Pumpkin mascarpone, coffee-soaked ladyfingers, cocoa powder.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.
• Mini Pumpkin Tarts – Pumpkin filling, gingersnap crust, individual tarts.
• Mini Pumpkin Pies – Pumpkin custard, flaky pastry, individual portions.

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Pumpkin Brown Sugar Crunch Ice Cream

Pumpkin Brown Sugar Crunch Ice Cream is a homemade custard-style pumpkin ice cream made with buttermilk, dark brown sugar, and pumpkin pie spice. Baked brown sugar pecan streusel is mixed in during churning, giving the finished ice cream buttery pecan pieces throughout.

Course Dessert

Cuisine American

Keyword brown sugar pumpkin ice cream, buttermilk ice cream, fall ice cream, homemade pumpkin ice cream, pecan streusel ice cream, pumpkin brown sugar crunch ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, pumpkin ice cream with pecans, Thanksgiving ice cream

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Chilling + Freezing: 14 hours hours

Total Time 15 hours hours

Servings 10

Calories 373kcal

Author Cathy Pollak

Equipment

• ice cream maker For churning the chilled pumpkin custard and incorporating the pecan streusel.
• large fine mesh sieve For removing any small amounts of cooked egg from the custard.
• loaf pan 9x5 (metal) or freezer-safe container or 9 × 5-inch (23 × 13 cm) for freezing the churned ice cream until firm.
• baking dish 9x9 (23 x 23 cm) or an 8 × 8-inch (20 × 20 cm) or for baking the brown sugar pecan streusel.
• Saucepan (medium). For heating and cooking the custard.
• whisk For mixing the custard and tempering the egg yolks.
• instant-read thermometer For checking the custard temperature before removing it from the heat.
• mixing bowls (large-heatproof) For cooling the strained custard in an ice bath.

Ingredients

Custard:

• 1½ cups (360 ml) whole milk
• 1½ cups (360 ml) heavy cream
• ½ cup (120 ml) buttermilk
• 1 can (15 oz / 425 g) pumpkin purée
• ½ cup (100 g) dark brown sugar
• ½ cup (100 g) granulated sugar
• 1½ tsps (3 g) pumpkin pie spice
• 5 large egg yolks lightly beaten

Streusel:

• ⅓ cup (65 g) packed dark brown sugar
• ¼ cup (30 g) all-purpose flour
• ½ tsp (1.5 g) ground cinnamon
• 3 tbsps (42 g) cold unsalted butter cut into pieces
• ½ cup (60 g) chopped pecans

Garnish:

• turbinado sugar for sprinkling

Instructions

• Whisk the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice in a medium saucepan. Heat over low heat, stirring occasionally, until small bubbles appear along the sides of the pan. Do not boil.
  1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
• Whisk the egg yolks in a separate bowl. Slowly whisk in ¼ cup (60 ml) of the warm pumpkin mixture, followed by another ¼ cup (60 ml). Pour the tempered yolks into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan, until the custard coats the back of a spoon and reaches 175–180°F (79–82°C).
  5 large egg yolks
• Strain the custard through a fine-mesh strainer into a heatproof bowl. Cool the bowl in an ice bath, then cover and refrigerate for at least 8 hours or overnight, until thoroughly chilled.
• Preheat the oven to 350°F (175°C). Mix the dark brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until crumbly, then stir in the chopped pecans. Press into a greased 8 × 8-inch (20 × 20 cm) or 9 × 9-inch (23 × 23 cm) baking dish. Bake for 12–15 minutes, until golden. Cool completely and break into pieces, leaving some larger pieces together.
  ⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
• Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Add the cooled pecan streusel toward the end of churning, when the ice cream has reached a soft-serve consistency. Churn until the streusel is distributed throughout.
• Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 6 hours or overnight, until firm enough to scoop. Sprinkle with turbinado sugar before serving, if desired.

Notes

• Use pure canned pumpkin purée, not sweetened pumpkin pie filling.
• Chill the custard thoroughly before churning. If your ice cream maker has a freezer bowl, make sure it's fully frozen according to the manufacturer's directions.
• Check your ice cream maker's capacity before churning. Work in batches if necessary.
• Store covered in the freezer for best quality within two weeks. Let stand at room temperature for 5–10 minutes if too firm to scoop.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 128g | Calories: 373kcal | Carbohydrates: 37g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 146mg | Sodium: 50mg | Potassium: 242mg | Fiber: 2g | Sugar: 31g | Vitamin A: 7436IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

Carne Adovada with Pork Shoulder, Guajillo, Ancho and Chipotle Chiles

If you’ve never had carne adovada, it’s a New Mexican dish of pork cooked in red chile sauce. Traditional versions are made with New Mexico red chiles, and that’s how they should be made. But I like changing things and I kept wanting a different chile flavor for mine, and that’s true of lots of other things I cook.

After messing with it for a while, I ended up on a trio of guajillo, ancho, and chipotle chiles. They’re so good together. The guajillos are where the red color comes from, the anchos, believe it or not, add sweetness in their own way, and the chipotles come in with smoke and heat without owning the room.

I like lots of sauce with this carne adovada, and I want the pork tender enough to pull apart with a fork without turning into shredded meat. I keep the pieces big enough that I’m still eating chunks of pork, and by the time they’re ready, the sauce is darker, thicker, and very much worth the tortillas I’m going to eat with it.

I’ll put the Dutch oven on the table with warm tortillas, chopped onion, and lime wedges, and that’s dinner. The leftovers are even better because the pork and sauce can go straight into breakfast burritos, tacos, quesadillas, or next to eggs and potatoes. This is a recipe I never mind having extra of.

The Decisions Behind This Recipe

• Figuring out which chile combo I liked best took some time. I like guajillo, ancho, and chipotle chiles together in this sauce more than any other combination I tried. New Mexico red chiles are traditional for carne adovada, but I like the color, sweetness and spice I get from these three together.
• Traditional carne adovada often starts with pork that has marinated in red chile sauce, sometimes overnight. I wanted to see if I could skip that without sacrificing the chile flavor. I make the sauce fresh and let the pork braise directly in it until the pieces are tender and the sauce has cooked down around them. By the time it comes out of the oven, I don’t miss the overnight head start.
• Only half of the pork gets browned, which saves me from searing three pounds of it in batches. Three pounds of pork shoulder means a lot of batches if you try to sear every piece, and eventually the pot gets crowded enough that the pork starts steaming instead of browning anyway. Browning half leaves enough behind on the bottom of the Dutch oven for the sauce, and the rest of the pork gets all the time it needs in the chile braise.
• I soak the dried chiles to soften them, then toss the soaking water. It can pick up a bitterness and dustiness from the chiles, even after rinsing them. I use chicken broth for the sauce instead of putting the soaking water back in.
• Straining the chile sauce after blending is an extra step I don’t skip. Guajillo skins can stay noticeable no matter how long you run the blender, and I like this sauce completely smooth. It takes an extra minute, but it gives me the completely smooth sauce I want.
• The vinegar goes in at two different times for a reason. One tablespoon gets blended into the sauce before the pork goes in the oven, then I stir in the second one after the braise is finished. The first cooks with the sauce, while the tablespoon at the end adds acidity after two hours in the oven.

Ingredients

• Dried guajillo chiles – Look for chiles that still feel flexible instead of dry enough to crack apart in the bag. They account for the red color in the sauce and most of the dried-chile flavor.
• Dried ancho chiles – These are darker and slightly sweeter than guajillos, which is why I use both instead of making the sauce from only one kind of chile.
• Pork shoulder – This cut is made for a long braise. It has enough fat and connective tissue to turn tender without drying out, and I cut it into 1½-inch pieces so it stays in chunks instead of becoming shredded pork. Boneless country-style ribs from the shoulder could also be used.
• Kosher salt and black pepper – Season the pork before it goes into the pot so the meat itself is seasoned, not only the sauce around it.
• Avocado oil – I use this for browning because it has a neutral flavor and handles the heat well. Any neutral high-heat oil will do the same thing.
• Yellow onion and garlic – These cook in the Dutch oven after the pork and become part of the blended chile sauce, along with what’s left behind from browning the pork.
• Chipotle peppers in adobo – Use three peppers from the can, not three tablespoons of adobo sauce and definitely not three cans. They bring smoke and heat to the sauce. Use two for less heat, or four if you want it hotter.
• Low-sodium chicken broth – This adds liquid to help braise the pork and lets you stay in control of the salt as everything cooks down.
• White vinegar – It goes into the sauce before braising and again at the end, so the finished carne adovada has some acidity left after all that oven time.
• Light brown sugar – One tablespoon is enough to soften any bitterness from the dried chiles without making the pork or sauce taste sweet. If you’re out, make a batch of my homemade brown sugar.
• Dried oregano, ground cumin, and ground cloves – These season the chile sauce without any one of them taking over. The cloves are only a quarter teaspoon. It’s not going to taste like Christmas dinner.
• Bay leaves – They simmer with the pork and sauce, then come out before serving.

How to Make Carne Adovada

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (soak the chiles)
  Remove the stems and seeds from the guajillo and ancho chiles, then give them a good rinse under cool water to get rid of any dust. Cover them with hot water and set a small plate on top so they stay submerged. Let them soften for 20 to 25 minutes, then drain them and throw out the soaking water. I don’t use it in the sauce.
• Step Two (brown some of the pork)
  Pat the pork shoulder dry and season all of it with the salt and pepper. Heat half of the avocado oil in a Dutch oven over medium-high heat, then brown half of the pork in a single layer for 2 to 3 minutes per side. Once it’s browned on several sides, move it to a plate. The other half stays uncooked. It might look like I forgot about it, but I didn’t. I only need enough browned pork to leave some fond on the bottom of the pot for the sauce.
• Step Three (make the red chile sauce)
  Turn the heat down to medium, add the remaining avocado oil, and cook the onion until softened, about 5 to 6 minutes. Add the garlic for the last 30 seconds. Pour in ½ cup of the chicken broth and scrape up everything left from browning the pork. Transfer that to a blender with the softened chiles, chipotle peppers, remaining chicken broth, 1 tablespoon of the vinegar, brown sugar, oregano, cumin, and cloves. Blend for 1 to 2 minutes, until you’re not seeing large pieces of chile skin.
• Step Four (strain the sauce)
  Pour the chile sauce through a fine-mesh strainer set over a bowl and press it through with a spoon or flexible spatula. I take the time to do this because guajillo skins can survive a surprisingly long trip through a blender. Once you’ve pressed through as much sauce as you can, throw away what’s left in the strainer.
• Step Five (braise the pork)
  Pour the strained chile sauce back into the Dutch oven and bring it to a simmer, stirring often. Add the browned pork, the uncooked pork, and any juices on the plate, then add the bay leaves. Stir so the pork is coated, bring the sauce back to a simmer, cover the pot, and transfer it to a 325°F oven. Let it braise for 1½ to 2 hours, stirring after about an hour.
• Step Six (check the pork and finish the sauce)
  Start checking the pork at 1½ hours. I want a fork to slide into it easily and the pieces to pull apart with light pressure without completely falling apart. If the pork is still putting up a fight, cover the pot again and give it another 15 minutes before checking. Once it is ready, remove the bay leaves and stir in the remaining tablespoon of vinegar. Taste the sauce for salt before serving.

Recipe Tips

• Even though you’re only browning half the pork, don’t crowd it into the pot. Give the pieces enough room in a single layer so they can brown instead of sitting in the liquid they release. You want color on the pork, not gray pork having a sauna.
• Don’t start adjusting the salt or vinegar while the pork is still braising. The sauce reduces and concentrates in the oven, so something that seems like it needs help after 30 minutes can be completely different by the time the pork is tender. Wait until the end, add the last tablespoon of vinegar, then taste it.

Storage, Freezing and Reheating

• Keep leftover carne adovada in an airtight container with all of its sauce in the refrigerator for up to 4 days. It’s very good after a night in the fridge, once the pork has spent even more time in the sauce.
• When it’s cold, you may see a layer of pork fat firm up on top. You can remove some of it before reheating if you want, but there’s no need to perform surgery on the container.
• Reheat the pork gently in its sauce in a covered pan over low heat, stirring now and then, until it’s hot. You can also reheat it in a covered baking dish in a 325°F oven. If the sauce has thickened more than you like in the refrigerator, add a small splash of chicken broth to loosen it.
• Freeze the pork and sauce together in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently with the sauce.

FAQs

• Is carne adovada spicy?
  It does have spice from three chipotle peppers in adobo, but it’s not heat for the sake of making everybody miserable. But spice is very subjective, so you have to know where you are with that. The guajillo and ancho chiles aren’t very hot, and the amount of heat can vary from one can of chipotles to another.
• Can I make it less spicy?
  Yes. Use two chipotle peppers instead of three for a milder carne adovada. I wouldn’t leave them out completely because they also bring smoke to the sauce, but you are allowed to make dinner according to your own life.
• Can I use New Mexico red chiles instead of guajillo and ancho chiles?
  You can, but it will be a different sauce from this one. New Mexico red chiles are traditional in carne adovada, while I made this recipe around the flavor of guajillo and ancho chiles with chipotle added in. I haven’t tested an exact substitution, so I wouldn’t substitute them blindly and promise the same result.
• Can I make carne adovada ahead of time?
  Yes. Make it a day ahead, cool it, and refrigerate it in the sauce. Reheat it when you’re ready to eat.
• What should I serve with carne adovada?
  Warm flour or homemade corn tortillas are my first choice, with chopped onion, lime wedges, and cilantro if you have it. It’s also good with rice and beans, or you can add it to eggs the next morning.

From My Kitchen Notes

Small observations from the margins.

• I don’t need every part of something to go through the same thing to end up in the same place.
• I know when I’ve taken enough from something.
• I’m aware of the difference between tenderness and falling apart.
• I can leave something alone until it stops resisting me.
• I don’t have to use everything I have at the beginning.
• I don’t need to take every rough edge with me.
• I know better than to decide what something needs before it’s finished.

I’d Stay for This Kind of Dinner

• Instant Pot Barbacoa – Beef, chipotle, cumin, oregano.
• Slow Cooker Chipotle Chicken – Chicken, chipotle, tomato, lime.
• Chile Colorado Beef – Beef, red chile sauce, slow cooker.
• Mexican Street Corn Stuffed Poblano Peppers – Poblanos, chorizo, corn, three cheeses.
• Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.

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Print

Carne Adovada

This carne adovada is made with tender pork shoulder braised in a smooth red chile sauce made from guajillo, ancho and chipotle chiles.

Course Dinner, Main Course

Cuisine American, New Mexican-Inspired

Keyword braised pork, carne adovada, carne adovada recipe, pork shoulder, pork shoulder braise, red chile sauce

Prep Time 30 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 6

Calories 675kcal

Author Cathy Pollak

Equipment

• Dutch Oven A 6 to 7-quart (5.7 to 6.6-liter) Dutch oven gives the pork enough room for browning and braising.
• Blender Used to purée the softened dried chiles, aromatics, broth and seasonings into the red chile sauce.
• large fine mesh sieve Removes pieces of chile skin that remain after blending.
• mixing bowls Large enough to soak the dried chiles while keeping them submerged.
• wooden spoon Useful for scraping the browned bits from the bottom of the Dutch oven.

Ingredients

• 8 dried (56 g) guajillo chiles stems and seeds removed
• 4 dried (48 g) ancho chiles stems and seeds removed
• 4 cups (960 ml) hot water
• 3 pounds (1.36 kg) boneless pork shoulder cut into 1½-inch (4 cm) pieces
• 2 tsps (6 g) kosher salt
• 1 tsp (2 g) ground black pepper
• 2 tbsps (30 ml) avocado oil divided
• ½ large yellow onion chopped
• 6 large cloves garlic smashed
• 2½ cups (600 ml) low-sodium chicken broth divided
• 3 chipotle peppers in adobo sauce
• 2 tbsps (30 ml) white vinegar divided
• 1 tbsp (13 g) packed light brown sugar
• 2 tsps (2 g) dried oregano leaves
• 2 tsps (4 g) ground cumin
• ¼ tsp (0.5 g) ground cloves
• 2 bay leaves

Instructions

• Remove the stems and seeds from the guajillo and ancho chiles. Rinse the chiles under cool running water, rubbing the surfaces to remove any dust.
  8 dried (56 g) guajillo chiles, 4 dried (48 g) ancho chiles
• Place the chiles in a heatproof bowl and cover with the hot water. Set a small plate over the chiles to keep them submerged. Soak for 20 to 25 minutes, or until soft and flexible. Drain well and discard the soaking water.
  4 cups (960 ml) hot water
• Pat the pork shoulder dry with paper towels and season evenly with the salt and black pepper. Preheat the oven to 325°F (163°C).
  3 pounds (1.36 kg) boneless pork shoulder, 2 tsps (6 g) kosher salt, 1 tsp (2 g) ground black pepper
• Heat 1 tablespoon (15 ml) of the avocado oil in a large Dutch oven over medium-high heat. Add half of the pork in a single layer and brown for 2 to 3 minutes per side, until browned on several sides. Transfer the browned pork to a plate. Leave the remaining seasoned pork uncooked. Browning half of the pork creates enough fond for the red chile sauce without having to sear all 3 pounds (1.36 kg) in batches.
  2 tbsps (30 ml) avocado oil
• Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) avocado oil. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
  ½ large yellow onion, 6 large cloves garlic
• Pour ½ cup (120 ml) of the chicken broth into the Dutch oven and scrape the bottom with a wooden spoon to loosen the browned bits. Transfer the onion, garlic, broth and browned bits to a blender.
  2½ cups (600 ml) low-sodium chicken broth
• Add the softened guajillo and ancho chiles, chipotle peppers, remaining 2 cups (480 ml) chicken broth, 1 tablespoon (15 ml) vinegar, brown sugar, oregano, cumin and cloves. Blend for 1 to 2 minutes, or until the red chile sauce is smooth and no large pieces of chile skin remain.
  3 chipotle peppers in adobo sauce, 2 tbsps (30 ml) white vinegar, 1 tbsp (13 g) packed light brown sugar, 2 tsps (2 g) dried oregano leaves, 2 tsps (4 g) ground cumin, ¼ tsp (0.5 g) ground cloves
• Pour the chile sauce through a fine-mesh strainer set over a bowl, pressing it through with a spoon or flexible spatula. Discard the solids remaining in the strainer.
• Return the Dutch oven to medium heat. Pour in the strained chile sauce and bring to a simmer, stirring frequently.
• Add the browned pork, uncooked pork and any accumulated juices to the Dutch oven. Add the bay leaves and stir to coat the pork in the sauce. Return to a gentle simmer.
  2 bay leaves
• Cover the Dutch oven and transfer to the oven. Braise for 1½ to 2 hours, stirring once after about 1 hour. Begin checking the pork at 1½ hours. The carne adovada is ready when a fork slides easily into the pork and the pieces pull apart with light pressure without completely falling apart.
• Remove the Dutch oven from the oven and discard the bay leaves. Stir in the remaining 1 tablespoon (15 ml) vinegar. Taste and adjust the salt, if needed, before serving.

Notes

• Use 2 chipotle peppers for less heat or 4 for a hotter, smokier sauce.
• If the pork is still tough after 1½ hours, cover and continue braising in 15-minute intervals until fork-tender.
• Refrigerate leftovers with the sauce for up to 4 days or freeze for up to 3 months.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 350g | Calories: 675kcal | Carbohydrates: 15g | Protein: 41g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 170mg | Sodium: 520mg | Potassium: 935mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1500IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 5mg

Have you made this Carne Adovada? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Carne Adovada appeared first on Noble Pig.