Pear and Gorgonzola Salad with Shallot Vinaigrette

I have a Red Anjou pear tree on my property that was here before I was. It grows right at the edge of my little forest, and I have no idea how old it is, but it seems to have no interest in slowing down. Every year it gives me a decent number of pears, and I’ve responded by getting pretty good at finding things to do with them.

Most European pears, like Anjou, need to come off the tree before they’re ripe. I wait until they come away easily with the stem still attached, while they’re hard and firm, then let them finish ripening on the counter. Once they’re ready, I make this pear and Gorgonzola salad with crispy prosciutto. I’ve never understood why pears get treated like they’re only meant for dessert when they’re so good with salty cheese, meat, and anything vinegary. They’re also great caramelized in my vanilla cider pork, but that’s a whole dinner vibe.

This is a great salad to have with a big dinner. It’s good for holidays too because it looks great on the table, and it’s easy to double or triple the recipe. It takes about 25 minutes to make, and the only cooking is crisping the prosciutto in the oven. There’s enough stuff in it that nobody has to dig around the lettuce looking for something worth eating. It’s all there.

The Decisions Behind This Recipe

• Soft prosciutto wasn’t helping this salad in any way, so I started baking it instead. Once it gets crisp in the oven, it turns salty and brittle and adds something completely different from the pears and Gorgonzola. I break it into big pieces because it’s nice to get a good-sized prosciutto bite instead of prosciutto dust. I add it at the end, right before serving, because I want it to stay crisp.
• Red Anjou pears are sweet and stay firm enough for a salad. Their red skins make the salad look prettier without having to do anything extra. I leave the skins on and cut them into thin slices. You can use another firm, ripe pear, but Red Anjou is what I like in this salad.
• I used creamy Gorgonzola Dolce, but I’m not going to send you on a cheese scavenger hunt. Grocery-store Gorgonzola is fine. The salty, creamy cheese is so good with pears, and it has enough bite to hold its own with the prosciutto. If you happen to have a really good blue cheese, by all means use it.
• Toasting the pecans instead of candying them is enough because this salad already has pears, pomegranate, and honey in the dressing. It doesn’t need another sugary thing. Toasted pecans have more flavor than raw ones, and they add crunch without competing with the crispy prosciutto.
• Fresh pomegranate arils add tart juicy bites that keep the sweeter parts of the salad from getting too comfortable. I like the color with the red pears too, especially when this is sitting on a holiday table. I tried dried cranberries, but they made the salad sweeter than I wanted.
• The shallot vinaigrette has apple cider vinegar, Dijon, honey, and a good amount of minced shallot because the salad needs a dressing with some sharpness to it. I tried a balsamic glaze and a fruit dressing, but neither worked for me. The honey is here to keep the vinegar from being bossy.

Ingredients

• Prosciutto – Use thinly sliced packaged prosciutto. It bakes into salty, crisp pieces in just a few minutes. If you’re buying it from the deli counter, ask them to slice it very thin.
• Spring salad mix – This is my easy base for the salad. It’s tender, peppery in places, and doesn’t overpower the pears or Gorgonzola.
• Red Anjou pears – Look for pears that are ripe but still firm. Leave the skins on and cut them into thin slices. Green Anjou or Bosc pears work too if that’s what you find.
• Gorgonzola cheese – I used creamy Gorgonzola Dolce, but regular grocery-store Gorgonzola is completely fine. Crumble it over the salad so you get some on your fork every time.
• Pecans – Toast them and chop them roughly. They add nutty flavor and crunch without needing any sugar.
• Pomegranate arils – Fresh pomegranate arils add bursts of tart juice to the salad. You can remove them from a whole pomegranate yourself or buy them already packaged.
• Shallot – Mince it finely so you don’t end up biting into a big piece of raw shallot.
• Apple cider vinegar, Dijon mustard, and honey – The vinegar gives the dressing its tang, Dijon gives it a savory bite, and honey keeps it balanced.
• Extra virgin olive oil, kosher salt, and black pepper – Olive oil brings the dressing together, while salt and pepper finish the seasoning. Taste before adding more salt because the prosciutto and Gorgonzola are already salty.

How to Make Pear and Gorgonzola Salad with Crispy Prosciutto

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

• Step One (prepare the oven)
  Preheat the oven to 375°F and line a baking sheet with parchment paper. There’s no need to grease it. The prosciutto has enough going on by itself.
• Step Two (crisp the prosciutto)
  Lay the prosciutto in one layer on the baking sheet, making sure the slices don’t overlap. Bake for 8–10 minutes, until it’s crisp. Move it to a plate and let it cool completely before breaking it into big pieces. It gets firmer as it cools, so don’t leave it in the oven until it looks like it’s about to turn to ash.
• Step Three (make the shallot vinaigrette)
  Add the minced shallot, apple cider vinegar, Dijon, honey, salt, and pepper to a small bowl or jar. Slowly whisk in the olive oil until the dressing comes together. If you’re using a jar, add the olive oil, put the lid on, and shake it hard. I support either method. If it separates before dinner, shake it again and move on.
• Step Four (assemble the salad)
  Add the spring mix to a big serving bowl, then arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the top. Leave the pear skins on. They’re edible, they look good, and I’m not peeling pears for a salad when I don’t have to.
• Step Five (dress the salad)
  Drizzle some of the vinaigrette over the salad and toss it gently. Start with less dressing than you think you need, then add more if you want it. You can always add dressing. You cannot un-dress a bowl of greens that has gone too far.
• Step Six (add the crispy prosciutto)
  Scatter the crispy prosciutto over the top right before serving. Don’t toss it into the dressed salad unless you’d like to undo the reason we baked it. Break the prosciutto into generous pieces so everybody gets some.

Recipe Tips

• Keep the prosciutto in one layer on the baking sheet so it can crisp up evenly. Start checking it toward the end because thickness varies from package to package. Let it cool before breaking it apart. It gets crisper as it cools, and trying to break hot prosciutto is how you end up with tiny salty shards all over the counter.
• Use pears that are ripe but still firm. If they’re too soft, they’ll get squished when you toss the salad. Leave the skins on, and slice them close to serving time so they stay fresh-looking.
• Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant and starting to darken slightly. Take them out of the skillet right away and let them cool before they go near the greens. Nuts can go from toasted to regrettable really fast.
• Mince the shallot finely for the vinaigrette so it distributes through the dressing. Whisk the olive oil in slowly or shake everything in a jar. The dressing may separate as it sits, which is completely normal. Give it another shake before using it.
• Start with part of the vinaigrette, toss the salad, then decide if it needs more. Five ounces of spring mix may not need every drop, and this salad is better with a light coating of dressing.
• Add the prosciutto after you’ve dressed the salad. It’s the one ingredient that needs to stay out of the vinaigrette until the very end. Otherwise, it loses the crisp texture that makes it worth turning on the oven.
• Put the salad together shortly before dinner. It’s easy enough for a holiday meal, but don’t dress it an hour ahead while you’re waiting for everyone to arrive.

Storage and Make-Ahead

• You can make the shallot vinaigrette up to 3 days ahead. Keep it in a jar or airtight container in the refrigerator, then let it sit at room temperature for 10–15 minutes if the olive oil has thickened. Shake or whisk it again before serving.
• Toast the pecans and bake the prosciutto earlier in the day if you need to get ahead. Let both cool completely, then keep them in separate airtight containers at room temperature. The prosciutto is best the day you make it, since it starts losing its crispness the longer it sits.
• Wash and dry the spring mix, crumble the Gorgonzola, and get the pomegranate arils ready ahead of time. Keep everything covered in the refrigerator. Slice the pears close to serving time, then assemble the salad when dinner is almost ready.
• You can refrigerate leftover dressed salad for up to a day, but it won’t be as good. The greens soften, the pears will start to brown, and the prosciutto loses its crunch. I wouldn’t freeze any part of this salad. Ever.

FAQs

• What pears are best for pear and Gorgonzola salad?
  I use Red Anjou pears, but green Anjou and Bosc pears are fine too. The important part is buying pears that are ripe enough to taste good but firm enough to hold together once sliced.
• Can I use a different blue cheese instead of Gorgonzola?
  Yes. Any blue cheese you like will work, but they vary in saltiness and strength. Gorgonzola is my favorite because it’s creamy and has some range.
• Can I make this salad without prosciutto?
  Yes. Leave it out if you want a vegetarian salad. You’ll lose the salty, crisp pieces, but the pears, Gorgonzola, pecans, and pomegranate still make a really good salad. If you need it fully vegetarian, check that your Gorgonzola uses vegetarian rennet.
• Can I use walnuts instead of pecans?
  Yes. Toasted walnuts are great with pears and Gorgonzola. Use the same amount and toast them the same way.
• What can I use instead of pomegranate arils?
  You can leave them out. I tried sweetened dried cranberries and didn’t care for the extra sweetness, but unsweetened dried cranberries are a reasonable substitute if you can’t find pomegranate.
• Can I use a different vinegar in the shallot vinaigrette?
  White wine vinegar is a good substitute for apple cider vinegar. Balsamic vinegar has a different flavor and can make the dressing sweeter, so I’d stick with apple cider or white wine vinegar.

From My Kitchen Notes

Small observations from the margins.

• There’s a difference between being dressed up and being covered over.
• A little bite has never been a character flaw.
• The sweetest thing in the room should still know how to carry itself.
• I don’t think sharpness is always trying to hurt you.
• It takes a certain type of confidence to leave the skin on.
• Red is not always an invitation.
• I don’t peel everything back because somebody came hungry.
• There are people who only notice the fruit once someone else has done the work of growing it. I’ve clocked that behavior.

There’s More to Salad Than Lettuce

• Shaved Brussels Sprouts Salad – Shaved Brussels sprouts, sweet and savory flavors, honey lemon vinaigrette.
• Spinach Salad with Dijon Vinaigrette – Fresh spinach, crunchy pecans, sweet cranberries, Dijon vinaigrette.
• Beet Salad with Feta – Earthy beets, creamy feta, honey-mint dressing.
• Strawberry Goat Cheese Salad – Strawberries, goat cheese, spinach, arugula, maple Dijon vinaigrette.
• Chopped Kale Salad – Chopped kale, ginger citrus vinaigrette, crunchy greens.

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Pear and Gorgonzola Salad with Crispy Prosciutto

This pear and Gorgonzola salad combines fresh Red Anjou pears, crispy oven-baked prosciutto, toasted pecans, pomegranate arils, and spring mix with a homemade apple cider vinegar and shallot vinaigrette. It's a great salad for Thanksgiving, Christmas, or any dinner that needs something fresh next to the main course.

Course Salad

Cuisine American

Keyword crispy prosciutto salad, gorgonzola and pear salad, holiday pear salad, pear and gorgonzola salad, pear pecan gorgonzola salad, pear salad with gorgonzola, pear salad with shallot vinaigrette, salad with pears and gorgonzola

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Calories 620kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet For baking the prosciutto in a single layer until crispy.
• parchment paper Keeps the prosciutto from sticking to the baking sheet and makes cleanup easier.
• 8-ounce (240 ml) mason jars For mixing the shallot vinaigrette. A jar with a tight-fitting lid makes it easy to shake the dressing.

Ingredients

Salad:

• 6 slices prosciutto
• 5 oz (140 g) spring mix
• 2 Red Anjou pears cored and cut into thin wedges
• 4 oz (115 g) Gorgonzola cheese crumbled
• ½ cup (55 g) toasted pecans roughly chopped
• ¼ cup (40 g) pomegranate arils

Shallot Vinaigrette:

• 2 tbsps (20 g) finely minced shallot
• 3 tbsps (45 ml) apple cider vinegar
• 1 tsp (5 g) Dijon mustard
• 1 tbsp (21 g) honey
• ¼ tsp kosher salt or to taste
• ¼ tsp freshly ground black pepper
• ⅓ cup (80 ml) extra virgin olive oil

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the prosciutto slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 8–10 minutes, or until the prosciutto is crisp. Transfer to a plate and allow to cool completely, then break into large pieces.
  6 slices prosciutto
• Combine the minced shallot, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking until the shallot vinaigrette is emulsified. Alternatively, secure the lid on the jar and shake vigorously until combined.
  2 tbsps (20 g) finely minced shallot, 3 tbsps (45 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tbsp (21 g) honey, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, ⅓ cup (80 ml) extra virgin olive oil
• Add the spring mix to a large salad bowl. Arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the greens.
  5 oz (140 g) spring mix, 2 Red Anjou pears, 4 oz (115 g) Gorgonzola cheese , ½ cup (55 g) toasted pecans, ¼ cup (40 g) pomegranate arils
• Drizzle some of the shallot vinaigrette over the pear and Gorgonzola salad and gently toss to coat, adding more dressing as needed. Scatter the crispy prosciutto over the top immediately before serving so it retains its crisp texture.

Notes

• Red Anjou pears are my choice for this salad because of their sweetness, firm texture, and red skin. Green Anjou or Bosc pears also work. Choose pears that are ripe but still firm, and leave the skins on.
• To toast the pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from the skillet and allow to cool before adding to the salad.
• Prosciutto can vary in thickness, so watch it closely during the final minutes of baking. It will continue to crisp as it cools. Add it to the salad immediately before serving to keep it crunchy.
• The shallot vinaigrette can be made up to 3 days in advance and refrigerated in a sealed jar. Shake or whisk before using.
• You may not need all the vinaigrette. Add it gradually until the salad is dressed to your liking.
• For easier holiday preparation, toast the pecans, bake the prosciutto, and prepare the vinaigrette ahead of time. Store the components separately and assemble the salad shortly before serving.
• Leftover dressed salad can be refrigerated for up to 1 day, although the greens will soften and the prosciutto will lose its crispness.
• 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: 225g | Calories: 620kcal | Carbohydrates: 32g | Protein: 19g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 55mg | Sodium: 740mg | Potassium: 470mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1750IU | Vitamin C: 17mg | Calcium: 260mg | Iron: 2mg

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

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The post Pear and Gorgonzola Salad with Crispy Prosciutto appeared first on Noble Pig.

Make-Ahead Turkey Gravy Without Drippings

I grew up watching the adults completely lose their minds over Thanksgiving gravy, which is probably why this make-ahead turkey gravy recipe is important to me. My mom would have 25 people waiting for dinner, the turkey would finally come out of the oven, and she’d start making gravy. Even as a kid, I could see and feel the chaos of it. And after all of it, there was still never enough gravy to go around.

This was always the force driving me to make turkey gravy ahead of time. It starts with turkey wings, which you can buy at the grocery store or get from the butcher, roasted with onions and celery to make my own stock. From there, it turns into gravy without needing any drippings from the Thanksgiving turkey. The gravy can be made days before you need it and reheated on the stove when it’s time to eat.

Stick with whole milk because it adds a creamy richness, and even though it’s a small amount, the apple cider vinegar at the end is what makes this gravy stand out. Thanksgiving dinner has so many different foods and flavors competing on the same plate, and the small amount of acidity makes a real difference.

The Decisions Behind This Recipe

• Turkey wings are the reason this gravy can be made before Thanksgiving, and roasting them with onions and celery is worth the time. The wings get good color in the oven, and the roasting goes toward making a stock with turkey flavor. You don’t want to get too attached to the roasting time, either. Ovens are all over the place, and the pan you use can change how quickly everything browns. Stick with a Dutch oven if you can.
• Making the stock from scratch is why this gravy tastes as good as it does. The roasted wings and veggies simmer together, and you’re not relying on whatever drippings come out of the Thanksgiving turkey. You can also make the stock ahead and finish the gravy another day, which makes it even more convenient.
• A flour-and-fat roux is how this gravy gets thickened, and it’s not complicated. Give the flour enough time to cook before adding the stock, then whisk the liquid in gradually so you don’t end up with lumps. The gravy thickens more once it’s refrigerated, so don’t be surprised when it looks thicker the next day.
• Whole milk adds richness without making the gravy taste like a cream sauce, and the roasted turkey flavor is still obvious. Skim milk doesn’t have the same result.
• The apple cider vinegar at the end is my favorite ingredient. Don’t skip it because it sounds strange or you think you don’t need it. The acidity is everything.
• This recipe can be made ahead, so there’s time to prepare a second or third batch if you’re feeding a crowd.

Ingredients

• Turkey wings – Roasting the wings is what develops the turkey flavor needed for homemade gravy without needing drippings from the turkey.
• Celery – Roasts alongside the turkey wings and adds savory flavor to the homemade stock.
• Yellow onion – Adds its usual sweetness and flavor as it roasts with the turkey wings and celery.
• Garlic – Roasts with the wings and veggies, adding flavor to the stock. It doesn’t make it garlicky.
• Water – Simmered with the roasted turkey wings and veg to make the stock that becomes the gravy.
• Butter – Combines with the flour to make the roux that thickens the gravy. Use salted butter.
• All-purpose flour – Thickens the homemade turkey stock into gravy. You will not need cornstarch or another thickener.
• Homemade turkey stock – The strained stock made from the roasted wings and vegetables.
• Whole milk – Adds creamy richness without covering up the roasted turkey flavor. Stick with whole milk for the best flavor.
• Apple cider vinegar – Goes in at the very end and adds the acidity that makes this gravy taste better with everything else on the Thanksgiving plate.
• Salt and black pepper – Season the finished gravy to taste only after all the other ingredients have been added.

How To Make Turkey Gravy Without Drippings

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

• Step One (prepare the turkey wings)
  Preheat the oven to 375°F. Put the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. There’s no reason to add oil or water, and the lid stays off. Place the Dutch oven on the lower oven rack and roast for about 2 hours, until everything is nicely browned. Keep an eye on it toward the end because ovens vary. If the wings or vegetables are getting too dark, loosely cover them with foil.
• Step Two (make the turkey stock)
  Take the Dutch oven out of the oven and add 6 cups of water. Move it to the stovetop, bring everything to a boil, then reduce to a simmer. Leave it uncovered for an hour so the roasted wings and vegetables can flavor the water and the stock can concentrate. This is where the turkey flavor for your gravy comes from, so don’t hurry through it.
• Step Three (strain and chill the stock)
  Pour the stock through a fine-mesh strainer into a heatproof container and discard the wings and vegetables. Refrigerate for at least 2 hours or overnight, until the fat collects on top and is easy to remove. Skim off as much fat as you can, then measure out 2 cups of stock for the gravy. If you end up with a little extra, save it. You might want it when reheating the gravy.
• Step Four (make the roux)
  Melt the butter in a large sauté pan over medium heat, then whisk in the flour. Keep whisking for about 2 minutes so the flour has time to cook. You want a smooth, bubbling mixture, but there’s no reason to brown it. This is what will thicken the gravy once the stock goes in.
• Step Five (turn the stock into gravy)
  Start adding the turkey stock to the roux slowly, whisking in a small amount first until it’s smooth. Once that initial addition is incorporated, gradually whisk in the rest of the 2 cups. Keep cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Adding the stock gradually makes the whole process easier and keeps you from having to chase down lumps.
• Step Six (finish the gravy)
  Stir in the whole milk and let the gravy cook until it’s smooth and heated through. Take the pan off the burner before adding the apple cider vinegar, then season with salt and black pepper to taste. Don’t leave out the vinegar. The small amount of acidity is one of the reasons this gravy works so well with everything else on the Thanksgiving plate. Serve it right away or refrigerate it to reheat on Thanksgiving Day.

Recipe Tips

• The turkey wings, celery, onion, and garlic need to develop good color in the oven because that’s where the stock’s flavor begins. Two hours is a guideline, but check the Dutch oven toward the end. If the veggiess are getting too dark before the wings are ready, loosely cover everything with foil.
• I use a 6- to 7-quart Dutch oven because it gives the wings and vegetables enough room and lets me move directly from the oven to the stovetop. There’s no oil or water added during roasting. The water goes in afterward, when it’s time to make the stock.
• Refrigerating the strained stock lets the fat collect on the surface, where it’s much easier to remove. I skim off as much as possible, but a small amount usually remains. Trying to remove the fat while the stock is still hot will be more frustrating.
• The butter and flour only need about 2 minutes together before adding the stock. You’re cooking away the raw flour taste, not trying to make a dark roux. Add the stock gradually and keep whisking so you don’t end up with lumps in the gravy.
• Sometimes you’ll end up with slightly more than the 2 cups of homemade turkey stock needed for the gravy. Save it instead of throwing it away. It’s good for thinning the finished gravy after it’s been refrigerated overnight.
• The apple cider vinegar goes in after the pan comes off the burner, and there’s only a teaspoon in the recipe. It’s all you need. You aren’t trying to make the gravy taste like vinegar. That small amount of acidity makes a difference when the gravy is served with turkey, stuffing, mashed potatoes, and everything else on the Thanksgiving table.
• This recipe yields approximately 2½ cups of gravy, which goes quickly when everyone wants it on several things. If you’re feeding a crowd, make additional batches ahead of time. That’s the advantage of making Thanksgiving gravy before Thanksgiving.

Storage and Reheating

• Refrigerate the finished turkey gravy in an airtight container for up to 3 days. Let it cool and get it into the refrigerator within 2 hours of cooking. I like making it at least the day before Thanksgiving so there’s one less thing to worry about.
• To reheat, transfer the gravy to a saucepan over medium-low heat and whisk frequently until it’s hot throughout. It will look much thicker coming out of the refrigerator, which is normal. Add a small amount of reserved turkey stock or water until it reaches the consistency you want.
• The finished gravy can also be frozen for up to 3 months. It freezes great. Thaw it overnight in the refrigerator, then reheat gently on the stovetop, whisking to bring everything back together.
• If you want to spread out the work, make the turkey stock first and refrigerate or freeze it separately. Remove the fat after chilling, then make the roux and finish the gravy whenever you’re ready.

FAQs 

• Can I make turkey gravy without drippings from the Thanksgiving turkey?
  Yes, and that’s the gist of this recipe. Roasting turkey wings with celery, onion, and garlic gives you the homemade stock needed to make gravy without waiting for the Thanksgiving turkey to finish cooking. The gravy can be made before the holiday. If you want to make this throughout the year, buy extra turkey wings in November and freeze them for later use. They are not always available.
• How far ahead can I make turkey gravy?
  You can make the finished gravy up to 3 days ahead and keep it refrigerated in an airtight container. For longer storage, freeze it for up to 3 months. You can also prepare the turkey stock separately and finish the gravy closer to Thanksgiving.
• Can I freeze homemade turkey gravy with milk in it?
  Yes. This recipe contains whole milk, and I’ve frozen the finished gravy successfully. Dairy-based gravies can sometimes separate slightly after thawing, so reheat it gently and whisk frequently. Add a small amount of stock or water if it needs thinning.
• Why do you add apple cider vinegar to turkey gravy?
  Thanksgiving dinner has all the rich foods competing on the same plate. The teaspoon of apple cider vinegar adds acidity that helps balance the flavors without making the gravy taste sour. Add it after removing the gravy from the burner. It’s one ingredient I never leave out.
• Can I use store-bought turkey stock instead of making my own?
  You can make gravy with purchased turkey stock, but it won’t be the same recipe. Roasting the wings and vegetables gives the homemade stock its flavor, and that’s a major reason this gravy tastes the way it does. If you substitute purchased stock, choose one with good turkey flavor and adjust the salt carefully.
• Why is my make-ahead turkey gravy so thick after refrigeration?
  The butter-and-flour roux continues to firm up as the gravy cools, so the refrigerated version will be thicker than it was when you finished cooking it. Reheat it over medium-low heat while whisking, then add reserved turkey stock or water a small amount at a time until it’s the consistency you want.
• Can I double this turkey gravy recipe for Thanksgiving?
  Yes, but make separate batches instead of crowding twice as many turkey wings and vegetables into one Dutch oven. You want everything to roast properly, and the recipe already takes several hours.
• Do I need to add oil or water when roasting the turkey wings?
  No. The turkey wings and vegetables roast uncovered without any added oil or water. Adding water at the beginning would upset the browning you want. The 6 cups of water go into the Dutch oven after roasting, when you start making the stock.

From My Kitchen Notes

Small observations from the margins.

• I’ve seen what happens when everyone is waiting on one person to finish.
• I don’t think being the last thing needed means you should be the last thing considered.
• Some things need time to rest before you can see what needs to be taken away.
• Doing something at the last minute doesn’t make it more meaningful.
• I don’t mind making more than I need. I know what it feels like when there isn’t enough.
• The smallest addition can change how everything else end up.
• I like knowing something is finished before everyone starts asking for it.

What I’m Pouring This Gravy Over

• Mayonnaise Turkey – Mayonnaise-roasted turkey, lemon, herbs, crispy skin.
• Instant Pot Mashed Potatoes – Creamy mashed potatoes made in the pressure cooker.
• Pretzel Bread Stuffing – Pretzel bread, savory stuffing, buttery Thanksgiving side.
• Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

This post contains affiliate links. Please read my disclosure policy.

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Make-Ahead Turkey Gravy

This make-ahead turkey gravy uses roasted turkey wings and homemade stock, so you don't need drippings from the Thanksgiving turkey. Whole milk adds creamy richness, and apple cider vinegar finishes the gravy with acidity that works with everything on the holiday table..

Course Gravy, Sauce, Side Dish

Cuisine American

Keyword homemade turkey gravy, make ahead gravy, Make Ahead Turkey Gravy, roasted turkey gravy, Thanksgiving Gravy, turkey gravy without drippings, turkey wing gravy

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Cooling: 2 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 10 1/4 cup (60 ml) servings

Calories 76kcal

Author Cathy Pollak

Equipment

• Dutch Oven (6- to 7-quart). For roasting the turkey wings and vegetables, then simmering the homemade turkey stock.
• large fine mesh sieve For separating the finished turkey stock from the wings, vegetables, and other solids.
• large sauté pan For making the roux and cooking the finished gravy.
• whisk For incorporating the flour and stock smoothly without lumps.
• measuring cups and spoons For measuring the stock, milk, and other ingredients.

Ingredients

Turkey Stock:

• 2 turkey wings
• 4 ribs of celery roughly chopped, use leaves too
• 1 large yellow onion cut into chunks
• 4 cloves garlic smashed with the back of a knife
• 6 cups (1.4 L) water

Gravy:

• 4 tbsp (56 g) salted butter
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) homemade turkey stock from above
• ½ cup (120 ml) whole milk
• 1 tsp (5 ml) apple cider vinegar
• salt and pepper to taste

Instructions

• Preheat the oven to 375°F (190°C).
• Arrange the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. Roast uncovered on the lower oven rack for approximately 2 hours, until the wings and vegetables are well browned. Do not add oil or water during roasting. If they begin browning too quickly, loosely cover the Dutch oven with foil to prevent burning.
  2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
• Add 6 cups (1.4 L) water to the roasted turkey wings and vegetables. Place the Dutch oven on the stovetop and bring to a boil. Reduce to a simmer and cook uncovered for 1 hour to develop and concentrate the turkey stock.
  6 cups (1.4 L) water
• Strain the stock through a fine-mesh sieve into a heatproof container, discarding the solids. Refrigerate for at least 2 hours or overnight, until the fat has collected on the surface and can be removed. Skim off the fat and measure 2 cups (480 ml) of stock for the gravy. If there's a little extra, save it for thinning the gravy when reheating.
• Melt the butter in a large sauté pan over medium heat. Whisk in the flour and cook for approximately 2 minutes, stirring constantly. The mixture should be smooth and bubbling as the flour cooks, but there's no need to brown it.
  4 tbsp (56 g) salted butter, ¼ cup (30 g) all-purpose flour
• Slowly whisk 2 cups (480 ml) of the defatted turkey stock into the roux, adding a small amount at first and whisking until smooth before adding more. Continue cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
  2 cups (480 ml) homemade turkey stock
• Stir in the whole milk and continue cooking until the gravy is smooth and heated through. Remove from the heat, stir in the apple cider vinegar, and season with salt and black pepper to taste. Serve immediately, or cool and refrigerate for Thanksgiving Day.
  ½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper

Video

Notes

• The gravy can be made up to 3 days before Thanksgiving. Cool promptly and refrigerate in an airtight container within 2 hours of cooking. Reheat on the stovetop when ready to serve.
• For longer storage, freeze the finished gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat the gravy in a saucepan over medium-low heat, whisking frequently until hot throughout. It will be thicker after refrigeration, so add a small amount of reserved turkey stock or water as needed to bring it back to the consistency you want.
• The homemade turkey stock can be prepared separately and refrigerated or frozen until you're ready to finish the gravy. This is useful when you want to spread the preparation over several days.
• If you're feeding a large Thanksgiving crowd, make additional batches ahead of time rather than trying to stretch one batch. Use a 6- to 7-quart Dutch oven for each batch so the wings and vegetables roast as intended.
• 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: 60ml | Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 16mg | Iron: 0.2mg

Have you made this Make-Ahead Turkey Gravy? I’d love to hear how it turned out — leave a comment below and let me know.

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The post Make-Ahead Turkey Gravy appeared first on Noble Pig.

Mint Chocolate Poke Cake with Hot Fudge and Andes Mints

When I was a kid, I was obsessed with Thrifty mint chocolate chip ice cream. My dad, who also had his own obsession with ice cream, took me there almost every night in the summer for a cone and at other random times during the year. We’d get there at like 8:45 p.m., fifteen minutes before closing, which I think now is the worst possible behavior for employees trying to get out of there to go home. At least we knew exactly what we wanted. I still wouldn’t do it now, though. Anyway, my commitment to the mint chocolate flavor combo started early, so making this mint chocolate poke cake feels like following a thread that’s been there since childhood.

I’m still very much into the flavor, but my ice cream choices have become a lot more wild these days. Mint chocolate is something I now save for cakes, brownies, cookies, and any excuse I can find to put Andes mints on top of something chocolate. There’s still some childhood nostalgia attached to Andes mints for me.

Chocolate and mint will always have a power-couple dynamic. Chocolate is the anchor and mint is the spark, and I think they taste best cold. It’s the collision of fire and ice, which sounds dramatic for a piece of cake, but that’s how I think about it.

The Decisions Behind This Recipe

• The hot fudge goes into the holes before anything else because this isn’t a decorative layer sitting on top. The pudding comes later, but the fudge is what gets down into the cake first. When you cut into it, you’re going to find concentrated spots of hot fudge inside the cake, which is part of why I wanted to make it in the first place. I’ve used the holes for different fillings in my Snickers poke cake and German chocolate poke cake, but for this one, I wanted hot fudge down inside the chocolate cake.
• I like using instant chocolate fudge pudding instead of regular chocolate pudding because I think the darker chocolate flavor tastes better with the mint whipped cream and keeps the cake from tasting too sweet. The mint extract goes into the pudding, so the whole cake has mint chocolate flavor, not just the top.
• Refrigerating the cake after adding the fudge gives it time to cool and firm up before I spread on the pudding. Otherwise, everything starts turning into one big chocolate layer, which is fine, but it wasn’t what I imagined for this cake. I wanted two different chocolate things going, and chilling the hot fudge first was how I got there.
• Yes, you could technically serve this cake in 4–5 hours. But when I leave it overnight, the pudding has more time to work its way into the cake, the cake gets moister, and everything is completely cold. I think it tastes better that way.
• I finish the cake with homemade mint whipped cream because it’s lighter than frosting and makes sense with all the fudge and pudding. I like waiting until close to serving time to add it so it still looks like freshly whipped cream instead of something that has been through a lot. The chopped Andes mints and extra fudge on top add even more chocolate-mint flavor, which was never going to be subtle anyway. I made sure of that.

Ingredients

• Chocolate cake – Start with a prepared 9×13-inch chocolate cake that has cooled completely. A boxed chocolate or devil’s food cake is what I use, but a homemade chocolate cake is fine too. This isn’t the recipe we’re going to prove something by baking from scratch.
• Hot fudge sauce – Use jarred hot fudge sauce, not regular chocolate syrup. It needs to be warm enough to pour into the holes, but not so hot that it melts into a mess on top. Once refrigerated, the fudge will firm up.
• Instant chocolate fudge pudding and cold whole milk – Make sure you’re using instant pudding, not cook-and-serve. The 3.9-ounce package is the size you need, and cold whole milk helps the instant pudding thicken properly. Don’t use cook-and-serve pudding because it requires heating and won’t work with this method.
• Mint extract – You’ll use mint extract in both the pudding and the whipped cream. Don’t automatically substitute peppermint extract, because the flavor is different and can get aggressive very quickly.
• Heavy whipping cream and confectioners’ sugar – Use cold heavy cream so it whips up properly. The confectioners’ sugar sweetens the cream and adds stability so the topping doesn’t soften as quickly.
• Green food coloring – Completely optional. It doesn’t change the flavor, but I like the pale green whipped cream because it lets everyone know what kind of cake they’re getting into.
• Andes mint chocolates – Chop them up for the top of the cake. They add little pieces of mint chocolate in every slice and make the cake look appropriately committed to the assignment.

How to Make Mint Chocolate Poke Cake

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

• Step One (bake and cool the chocolate cake)
  Prepare your chocolate cake in a 9×13-inch baking dish according to the package directions, including whatever eggs, oil, water, or other ingredients the mix calls for. Let the cake cool completely, at least 1 hour. You don’t want to add the hot fudge while the cake is still warm.
• Step Two (poke the holes and add the hot fudge)
  Use the handle of a wooden spoon or a large skewer to poke holes all over the cake. I like the wooden spoon because the holes are wide enough to get a good amount of fudge inside. Warm the hot fudge sauce until it’s easy to pour, but not too hot, and save about two tablespoons for the topping if you’d like. Pour the remaining fudge over the cake, aiming for the holes instead of dumping everything into the middle. Use a spatula to spread whatever remains on the surface and encourage more of it into the holes. Some fudge will stay on top, and that’s fine.
• Step Three (refrigerate the fudge-filled cake)
  Put the cake in the refrigerator uncovered for at least two to three hours. I leave it uncovered during this first refrigeration because covering it too soon can trap condensation and add moisture where I don’t want it. Once the cake is completely cold, you can cover it if you’re refrigerating it longer than three hours.
• Step Four (add the mint chocolate pudding)
  Whisk the instant chocolate fudge pudding mix with the cold whole milk and mint extract until the mixture is smooth. Have the cake ready before you do this because instant pudding thickens quickly, and you want to spread it while it’s still easy to move. Spread the pudding evenly over the cold cake, getting it into any openings the fudge didn’t fill. Cover the baking dish and refrigerate for at least another two hours. I like leaving it overnight because the pudding has more time to absorb into the cake, and I think the texture is better after a full night in the refrigerator.
• Step Five (make the mint whipped cream)
  When you’re ready to serve the cake, beat the cold heavy whipping cream with the confectioners’ sugar, mint extract, and a few drops of green food coloring, if you’re using it. I like to put my mixing bowl in the freezer for about 15 minutes beforehand because cold equipment helps the cream whip. Keep beating until stiff peaks stand upright when you lift the beaters. Stop as soon as you reach that stage so the whipped cream doesn’t become grainy.
• Step Six (finish and serve the cake)
  Spread the mint whipped cream over the chilled cake and scatter the chopped Andes mints across the top. If you saved some hot fudge, drizzle it over everything before cutting. Cut the cake into 12 large slices and serve it straight from the refrigerator. I don’t let this one sit out to warm up because chocolate and mint taste best cold.

Recipe Tips

• Don’t cover the cake during that first refrigeration after the hot fudge goes in. The cake needs to cool without condensation collecting under the lid and adding moisture where nobody asked for it. Once it’s cold, you can cover it if it needs more refrigerator time before the pudding.
• Use the handle of a wooden spoon if you have one. A skewer makes smaller holes, but I want enough room for the hot fudge to get down into the cake. It’s called a poke cake for a reason.
• Spread the pudding as soon as you mix it. Instant pudding thickens quickly, so have the cold cake sitting there ready to go before you start whisking. You want it smooth enough to spread across the top and get into any holes that still have room.
• For the whipped cream, use cold heavy cream and chill your mixing bowl for about 15 minutes first. The colder everything is, the easier it is to whip the cream without overdoing it. Once it does, stop mixing before it starts looking grainy.

Storage and Make-Ahead

• Keep leftover mint chocolate poke cake covered in the refrigerator for 3–4 days. The whipped cream is at its best the first day, but the cake does stay good for several more days.
• This is a great cake to make ahead. You can bake the cake, add the fudge and pudding, then refrigerate it overnight. Add the mint whipped cream, Andes mints, and fudge drizzle shortly before serving so the top still looks fresh.
• Serve this cake straight from the refrigerator. There’s no reason to let it come to room temperature first. The cold chocolate, mint, and fudge is the point.

FAQs

• Can I use a homemade chocolate cake?
  Yes. Any chocolate cake baked in a 9×13-inch pan is fine, as long as it’s completely cooled before you add the fudge.
• Can I use regular chocolate pudding instead of chocolate fudge pudding?
  Yes. Regular chocolate pudding will make a lighter-colored, somewhat sweeter filling. I like the chocolate fudge pudding because the darker chocolate flavor tastes better with the mint.
• Can I use mini chocolate chips instead of Andes mints?
  Yes, but you’ll lose some of the mint flavor from the topping. Mini chocolate chips still add chocolate texture and look good scattered over the whipped cream.
• Can I adjust the amount of mint extract?
  Yes, but do it carefully. Mint extract can go from fresh to toothpaste-flavor very quickly. Start with the amount in the recipe, then taste the pudding or whipped cream before adding more.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs to cool down before anything else can reach it.
• It has taken me a while to see that not everything that’s full has been filled.
• I’ve learned that space is not the same thing as distance.
• Lots of things absorb more when they’re given the night.
• I can tell when something is only sitting on the surface.
• I’ve never confused being cold with being finished.
• There’s a difference between covering something and protecting it.
• A sweet finish does not change what never made it through.

Chocolate Has a Thing for Mint

• Andes Mint-Fudgey Brownies – Fudgy chocolate brownies, Andes mint chocolates.
• Chocolate Peppermint Lush – Creamy chocolate and peppermint layers, no baking required.
• Peppermint Patty Brownies – Fudgy chocolate brownies, peppermint patties.
• Potted Chocolate Mint Puddings – Chocolate mint pudding, cookie dirt, mint seedlings.
• Dark Chocolate Peppermint Crackle Cookies – Dark chocolate, peppermint, crackled cookie tops.
• Double Chocolate Peppermint Bark – Two kinds of chocolate, peppermint, homemade candy.

Print

Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake has hot fudge poured into a chocolate cake, followed by mint chocolate fudge pudding and homemade mint whipped cream. Chopped Andes mints finish the top, and an overnight chill makes the cake even better.

Course Dessert

Cuisine American

Keyword Andes mint cake, chocolate mint poke cake, chocolate pudding poke cake, hot fudge poke cake, make ahead chocolate cake, mint chocolate dessert, mint chocolate poke cake

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Cooling and Chilling 5 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 610kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23×33 cm). For baking, filling, and serving the cake.
• wooden spoon With a rounded handle or large skewer, for making holes in the cake.
• microwave safe bowls (small) or saucepan. For warming the hot fudge sauce.
• offset spatula For spreading the fudge, pudding, and whipped cream.
• whisk For preparing the pudding.
• mixing bowls (large and medium). For preparing the instant pudding and whipped cream.
• hand mixer or stand mixer. For whipping the cream to stiff peaks.
• measuring cups and spoons For measuring the filling and topping ingredients.

Ingredients

Cake:

• 1 prepared 9×13-inch (23×33 cm) chocolate cake baked according to package directions and cooled for at least 1 hour

Chocolate Mint Filling:

• 1 jar (12 oz / 340 g) hot fudge sauce warmed until pourable, reserving 2 tablespoons (30 ml) for garnish, optional
• 1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix
• 2 cups (480 ml) cold whole milk
• ¼ tsp (1.25 ml) mint extract

Mint Whipped Cream and Topping:

• 1⅔ cups (400 ml) cold heavy whipping cream
• ¾ cup (90 g) confectioners' sugar
• ¼ tsp (1.25 ml) mint extract
• 2-3 drops green food coloring optional
• ½ cup (~85 g) chopped Andes mint chocolates
• reserved hot fudge sauce for drizzling, optional

Instructions

• Bake the chocolate cake in a 9×13-inch (23×33 cm) baking dish according to the package directions, using the additional ingredients called for on the box. Allow the cake to cool for at least 1 hour before adding the filling.
  1 prepared 9×13-inch (23×33 cm) chocolate cake
• Use the handle of a wooden spoon or a large skewer to poke holes evenly across the surface of the cooled cake, making sure the holes are wide enough for the hot fudge sauce to enter. Warm the hot fudge sauce until it is pourable but not hot, reserving about 2 tablespoons (30 ml) for garnishing, if desired. Pour the remaining fudge over the cake, directing it into the holes. Use an offset spatula or the back of a spoon to spread any fudge remaining on the surface and encourage it into the openings.
  1 jar (12 oz / 340 g) hot fudge sauce
• Refrigerate the fudge-filled cake, uncovered, for at least 2 hours, preferably 3 hours, until thoroughly chilled and the fudge has firmed up. Leaving the cake uncovered during this initial refrigeration prevents condensation from collecting beneath a cover and adding excess moisture to the cake. If refrigerating longer than 3 hours, cover the cake once it is cold.
• Whisk the instant chocolate fudge pudding mix, cold whole milk, and mint extract together until smooth and beginning to thicken. Immediately spread the pudding evenly over the chilled cake, allowing it to fill any remaining openings. Instant pudding thickens quickly, so spread it as soon as it's mixed. Cover and refrigerate for at least 2 additional hours, or preferably overnight, to allow the pudding to absorb into the cake and the filling to become thoroughly chilled.
  1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix, 2 cups (480 ml) cold whole milk, ¼ tsp (1.25 ml) mint extract
• Shortly before serving, beat the cold heavy whipping cream, confectioners' sugar, mint extract, and optional green food coloring in a chilled mixing bowl until stiff peaks form. The whipped cream should hold together when the beaters are lifted without becoming grainy.
  1⅔ cups (400 ml) cold heavy whipping cream, ¾ cup (90 g) confectioners' sugar, ¼ tsp (1.25 ml) mint extract, 2-3 drops green food coloring
• Spread the mint whipped cream evenly over the chilled cake. Sprinkle with chopped Andes mint chocolates and drizzle with the reserved hot fudge sauce, if desired. Slice into 12 large servings and serve cold. Refrigerate any leftovers.
  ½ cup (~85 g) chopped Andes mint chocolates, reserved hot fudge sauce

Notes

• The ingredients needed to prepare the boxed cake mix are not included in the ingredient list. Follow the package directions for the required eggs, oil, water, or other ingredients. A homemade chocolate cake or devil's food cake also works.
• Green food coloring is optional and does not affect the mint flavor.
• Mini chocolate chips can replace the Andes mints, although they won't add the extra mint flavor.
• Milk chocolate instant pudding can replace chocolate fudge pudding, but the filling will be lighter in color and may taste sweeter.
• Mint extract varies in strength. Taste the pudding and whipped cream before adding more.
• For the best whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cold heavy cream.
• The cake is better after an overnight chill. Add the whipped cream and garnishes shortly before serving.
• Store leftovers covered in the refrigerator for 3–4 days. The homemade whipped cream is best on the first day and may lose some stiffness during storage.
• 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: 260g | Calories: 610kcal | Carbohydrates: 82g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 470mg | Potassium: 320mg | Fiber: 3g | Sugar: 62g | Vitamin A: 850IU | Calcium: 150mg | Iron: 3mg

Have you made this Mint Chocolate Poke 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 Mint Chocolate Poke Cake appeared first on Noble Pig.

Italian Fig Cookies with Dried Fruit and Walnuts

I didn’t grow up eating Italian fig cookies, and I don’t remember knowing they existed until I started noticing them in Italian bakeries, sometimes in New York and especially in Boston. Funny, I don’t even recall seeing them in Sicily, but I was never there during the holidays.

The flavors inside these cookies are familiar things I grew up eating, and is what initially piqued my interest. I’ve always gravitated towards things like poppy seed breads, figs, dates, raisins, and walnuts. All the dense, nutty, dried-fruit flavors are completely normal food to me. It’s probably why I also love fruitcake, which seems to trigger everyone. Fresh figs, dried figs, something with figs baked into it. I’ve never need any extra convincing once figs are involved.

Once I came across cuccidati, I started looking for them and eventually decided to learn how to make them. They have a lot going on in the middle, which is why I love them. they’re full of figs, dates, golden raisins, walnuts, orange, cinnamon, nutmeg, sweet Marsala, and enough honey and marmalade to hold them together. The filling isn’t smooth like a Fig Newton, thank gawd, and it isn’t trying to be. You can taste the walnuts and see the fig seeds, which is what I like.

These cookies take some time, but they’re not difficult. I like making the dough and fig filling one day, then rolling, filling, baking, glazing, and adding the rainbow nonpareils the next. I also make mine big-heartedly filled because that’s part of my personality. I will not be wrapping a tiny layer of fig paste in pastry. Food, life, and especially cookies are about abundance. With these Italian fig cookies, I want thin pastry, lots of filling, and vanilla glaze and sprinkles over the top. There was never any other way.

The Decisions Behind This Recipe

• I make these Italian fig cookies over two days because there’s dough to make, filling to process, cookies to roll and shape, then baking, glazing, and sprinkling. It’s not hard, but I like making them a lot more when I don’t try to cram every part into one afternoon. I make the dough and filling the day before, then refrigerate them separately overnight. They’re both easier to handle cold, and the filling can even be made up to a week ahead if I’m deep in Christmas-cookie mode.
• Cold butter is the gateway to the correct pastry texture. I cut it into the flour in the food processor before adding the eggs, milk, vanilla, and orange zest. The finished dough is tender and buttery, not soft and cakey like the outside of a Fig Newton. I’ve never been a fan of Fig Newtons. These are closer to a Pop-Tart in the pastry department, although the filling is a completely different thing.
• The fig filling needs to be moist enough to press into a log without crumbling, but not loose enough to spread all over the dough when trying to wrap it up. The figs, dates, golden raisins, walnuts, marmalade, honey, and Marsala get processed into a sticky mixture that holds together when you press it. That’s the texture you’re looking for.
• I roll the dough to about ⅛ inch because I want more filling than pastry in each cookie. The dough should be thin enough that the dried fruit and walnut filling is the main thing you taste, but strong enough to fold over it without tearing. The cut-open cookies in the photos are the goal.
• I divide the dough into four portions before refrigerating it so I can take out only what I’m ready to roll. I can roll and fill one piece while the other three stay cold in the fridge. Trying to work with all the dough at once means the last part gets soft and sticky. It’s too much drama. Don’t do it.
• The tops of these cookies should still look pale when they’re finished baking, even though the bottoms and sides have taken on some color. If you wait for the tops to brown, the pastry will be dry, and that’s the opposite of what I want. These cookies have a dense, moist filling already. The dough needs to stay tender enough to hold up its end of the bargain.

Ingredients

How to Make Italian Fig Cookies (Cuccidati)

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

• Step One (make the pastry dough)
  Add the flour, sugar, baking powder, and salt to a food processor, then pulse a few times to mix everything together. Add the cold, cubed butter and pulse until it looks like coarse crumbs. Add the eggs, milk, vanilla, and orange zest, then pulse until the dough begins to gather together. Stop processing as soon as it does. Transfer the dough to a lightly floured surface, divide it into four equal portions, and shape each into a disk. Wrap them separately and refrigerate for at least 1 hour, preferably overnight.
• Step Two (prepare the fig filling)
  Remove the hard stems from the dried figs, then add the figs, dates, golden raisins, and walnuts to the food processor. Pulse until everything is finely chopped, then add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the mixture becomes a thick, sticky paste that holds together when pressed, with some of the chopped fruit and walnuts still visible. It should be cohesive enough to shape into a log without crumbling, but not so wet that it spreads when you wrap the dough around it. If it’s too dry to shape, add another teaspoon of Marsala and pulse again. Refrigerate the filling until you’re ready to use it. You can make it up to a week ahead.
• Step Three (roll and fill the dough)
  Preheat the oven to 350°F and line two large baking sheets with parchment paper. Take one dough disk from the refrigerator and roll it on a lightly floured surface into a long rectangle about ⅛ inch thick, leaving the other disks chilled. Shape one-quarter of the fig filling into a log and place it lengthwise down the center of the dough. I want enough dough to wrap around the filling, but not so much that it’s a pastry tube with a vague fig suggestion inside. We want abundance.
• Step Four (shape and cut the cookies)
  Fold one long side of the dough over the filling, then fold the other side over it so the dough overlaps slightly. Press the seam closed, using a dab of water if needed. Turn the log seam-side down and lightly press the top and sides to even out its shape. Cut crosswise into 1-inch cookies and arrange them on the prepared baking sheets about an inch apart. Repeat with the remaining dough and filling. If the dough becomes too soft to handle, refrigerate it for a few minutes before continuing.
• Step Five (bake and cool the cookies)
  Bake for 12–15 minutes, until the cookies are set and the bottoms and sides are lightly golden. The tops should still look pale. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Glazing warm cookies will make the icing thin out and slide off.
• Step Six (glaze and decorate)
  Whisk the confectioners’ sugar, milk, and vanilla until smooth. The glaze should coat the tops of the cookies without being so thick that you have to spread it with a knife. If needed, add more milk ½ teaspoon at a time. Dip the top of each cooled cookie into the glaze, let the excess drip off, and immediately add rainbow nonpareils. Leave the cookies on the wire rack until the glaze has dried completely before storing or freezing them.

Recipe Tips

• If your dried figs feel hard or unusually dry, soak them in hot water for about 15 minutes before processing. Drain and pat them dry well before adding them to the food processor. You want softened fruit, not extra water making the filling runny.
• If the dough gets warm and sticky while you’re rolling or folding it, put it back in the fridge for a few minutes. Adding more flour might seem like the answer, but too much can leave you with dry pastry. I’d wait a few minutes instead of adding flour to a dough that doesn’t need it.

Storage, Freezing, and Make-Ahead

• Once the glaze has completely set, store the cookies in an airtight container in a cool spot at room temperature for up to 5 days. The pastry softens as moisture from the filling makes its way into it, which is normal, and I like them even better after a day or two. I don’t refrigerate the finished cookies because the cold makes the pastry firmer than I want it.
• These freeze well, even after glazing and sprinkling. Let the glaze dry completely, then arrange the cookies in a freezer-safe airtight container with parchment paper between the layers. Freeze for up to 3 months and thaw them in the container at room temperature.
• The fig filling can be made up to a week ahead and stored covered in the refrigerator. I usually make the dough the day before baking, wrap the four disks separately, and refrigerate them overnight. The next day, all I have to do is roll, fill, shape, bake, glaze, and make a huge mess of rainbow sprinkles.

FAQs

• What are cuccidati?
  Cuccidati are traditional Sicilian fig-filled cookies often made around Christmas. They’re filled with dried fruit, nuts, and spices, wrapped in pastry, and usually finished with white icing and colorful sprinkles. The ingredients do vary from family to family, especially the fruit, nuts, and flavorings.
• Are Italian fig cookies the same as Fig Newtons?
  No! I understand the comparison because both have figs enclosed in dough, but they’re totally different cookies. Fig Newtons have a soft, cakey outside and smooth fig filling, while cuccidati have buttery pastry wrapped around chopped dried fruit and walnuts, usually finished with glaze and sprinkles.
• Can I make Italian fig cookies without alcohol?
  Yes. Replace the sweet Marsala with an equal amount of orange juice. The filling won’t have the Marsala flavor, but the orange juice gives it the moisture it needs.
• Can I use different nuts or dried fruit?
  Pecans can replace the walnuts, and you can experiment with different dried fruit. Keep the total amount about the same because changing the fruit can affect the sweetness and moisture of the filling. Check how well it holds together before adding more Marsala or orange juice.
• Why did my Italian fig cookies crack while baking?
  The dough may have been too cold when you folded it, rolled too thin, or filled with more fruit than it could hold. A seam that wasn’t sealed well can also open during baking. Chilled dough is easier to roll and shape because it doesn’t stick as much, but it still needs to be flexible enough to fold around the filling. If it cracks when you try to fold it, leave it at room temperature for a minute or two until it bends without splitting. If it becomes soft and sticky, return it to the refrigerator for a few minutes.

From My Kitchen Notes

Small observations from the margins.

• I know what needs more time in the cold before I can work with it.
• I’m not one to confuse something soft with something that’s given up.
• The outside doesn’t always tell me everything about what’s in the middle.
• I know how much room to leave for what I want most.
• Being sealed isn’t the same as being hidden.
• I don’t have to make myself smaller to be easier to handle.
• I know something doesn’t have to burn to prove it’s finished.

There’s More Room in the Cookie Tin

• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Lemon Ricotta Cookies – Whole-milk ricotta, fresh lemon, thick lemon glaze.
• Glazed Lemon Sugar Cookies – Fresh lemon, sugar-coated cookies, lemon glaze.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

Print

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.

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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.

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

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

Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

• Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
• I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
• The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
• I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
• The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
• These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

• All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
• Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
• Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
• Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
• Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
• Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
• Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
• Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
• Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
• Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
• Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

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

• Step One (mix the dry ingredients)
  Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
• Step Two (cream the butter, sugar, and lemon zest)
  Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
• Step Three (finish the dough)
  Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
• Step Four (chill and scoop)
  Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
• Step Five (bake the cookies)
  Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
• Step Six (glaze the cookies)
  Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

• The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
• Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
• Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

• Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
• For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
• You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
• The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

• Do I need to drain ricotta for lemon ricotta cookies?
  No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
• Can I use homemade ricotta?
  Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
• Can I use part-skim ricotta?
  I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
• Why is my lemon ricotta cookie dough so sticky?
  Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
• How do I know when lemon ricotta cookies are done?
  Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
• Do lemon ricotta cookies need to be refrigerated?
  Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
• Can I make lemon ricotta cookie dough ahead of time?
  Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
• Can I freeze lemon ricotta cookies?
  Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

• I don’t wait for color when I already know what I’m looking at.
• Separation doesn’t always need to be fixed.
• I don’t add more because I’m impatient to handle it.
• I use more zest when I want the point to be clear.
• I’ve never had an interest in anything that only tastes good on the surface.
• Lack of color doesn’t mean lack of substance.
• I like knowing what’s below before I decide how much to put on top.
• I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

• Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
• Italian Cookies – Anise, sweet glaze, colorful sprinkles.
• Amaretti Cookies – Almond, soft centers, powdered sugar.
• Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
• Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

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Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 32 minutes minutes

Servings 36 cookies

Calories 133kcal

Author Cathy Pollak

Equipment

• hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
• mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
• baking sheet For baking the cookies in batches.
• parchment paper Keeps the cookies from sticking and makes cleanup easier.
• cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
• cooling rack Allows the cookies to cool completely before glazing.
• microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

• 3 cups (360 g) all-purpose flour
• 1 tsp (4 g) baking powder
• 1 tsp (5 g) table salt
• ½ cup (113 g) unsalted butter softened
• 1½ cups (300 g) granulated sugar
• 2 tbsps (12 g) finely grated lemon zest
• 2 large eggs room temperature
• 1 (15 oz /425 g) container whole milk ricotta cheese
• 2 tbsps (30 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Lemon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 3 tbsps (45 ml) fresh lemon juice

Instructions

• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
• In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
  ½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
• Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
  2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
• Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
• Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
  1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
• If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
• Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
• The dough will be very soft and sticky before chilling. Don't add additional flour.
• The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
• Add sprinkles immediately after glazing, while the glaze is still wet.
• Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
• Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
• 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: 39g | Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 147mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 0.4mg

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

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The post Lemon Ricotta Cookies appeared first on Noble Pig.

Breakfast Casserole with Leftover Cornbread and Sausage

The funny thing is, the cornbread doesn’t have to be leftover from another meal to make this breakfast casserole. I’ve made cornbread specifically for this the night before lots of times. It just works better after it’s had a chance to dry out some.

Once the eggs, cream and milk go in, the day-old cornbread absorbs some of the liquid without turning into a mess. That’s also why I keep it in bigger chunks instead of crumbling it. I want the cornbread to stay obvious.

When I thought about breakfast flavors with cornbread, maple sausage stood out first. Then I added sliced breakfast sausage too, because one kind of sausage wasn’t enough for me. The cheese and chives came next, along with maple syrup over the top to keep the savory stuff from dominating the flavor. It’s a hearty breakfast, which is why I like it so much.

The Decisions Behind This Recipe

• Day-old cornbread works better than fresh for this casserole. Sometimes it really is leftover from dinner, and other times I make cornbread the night before on purpose because I want to make this in the morning. Giving it the extra time lets it dry out some, so it can absorb the egg mixture without turning soft and falling apart.
• I figured out pretty early that keeping the cornbread in big hunks was the only way this was going to work. When it crumbled into the eggs I couldn’t even tell it was cornbread. Honestly, I hated it. The way it’s made now, some of the pieces absorb more of the egg mixture underneath, while the ones toward the top stay more exposed and brown in the oven. I like getting both in the same serving.
• I used two kinds of sausage for different reasons. The ground maple pork sausage is crumbled, while the breakfast sausage links add bigger pieces of sausage. I have made this with just one of them in a larger quantity, but in the end, the two varieties won me over.
• Six eggs with a cup each of heavy cream and whole milk is enough liquid for the cornbread to absorb while it bakes. The heavy cream adds richness, while the whole milk makes it easier for the egg mixture to soak into the cornbread. It doesn’t need an overnight soak. I just put it in the oven once it’s assembled.
• The maple sausage flavor is there, but I drizzle one tablespoon of maple syrup over the top too. It’s enough to give the sausage, cornbread and eggs a maple-breakfast connection without making it taste like I got carried away with the syrup bottle. It’s happened.
• Most of the cheese gets layered through the casserole, but I save some for the last ten minutes of the bake. The cheese inside melts with the cornbread and sausage, while the cheese on top stays visible and gooey instead of baking for the whole time.

Ingredients

• Leftover cornbread – You need four cups once they’re broken into big, bite-size pieces. Use day-old cornbread because it’s had time to dry out some. Sweet or savory cornbread both work. I’ve made this with my chipotle hot honey skillet cornbread and my lemon blueberry cornbread, and strangely enough, neither one was weird.
• Ground maple pork sausage – This is the crumbled sausage in the casserole and where the maple flavor begins.
• Pork breakfast sausage links – Cook them, slice them and add them with the ground sausage. These are the bigger pieces of sausage between the cornbread.
• Unsalted butter – Enough for cooking the onion before everything goes into the casserole.
• Yellow onion – Dice it and soften it in the butter first. You don’t want raw pieces.
• Large eggs – Six eggs make the base of the mixture that goes over the cornbread.
• Heavy cream – One cup adds the richness to the egg mixture. And it needs it.
• Whole milk – The other cup of dairy makes it easier for the egg mixture to soak into the cornbread.
• Sea salt and black pepper – They season the egg mixture.
• Fresh chives or green onions – Either one is fine. They add fresh onion flavor and color with the sausage and cheese.
• Shredded Italian-blend cheese – Most gets layered through the casserole, with one-third cup saved for the top near the end of baking. Use a blend you like because they vary a lot from brand to brand.
• Pure maple syrup – One tablespoon goes over the assembled casserole before baking. You can always put more on individual servings if somebody wants it sweeter.

How to Make Leftover Cornbread Breakfast Casserole

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

• Step One (cook the onion and sausage)
  Heat the oven to 350°F and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet, then cook the onion until it has softened, about 3–4 minutes. Move it to a plate while you cook the sausage. Brown the ground maple sausage in the same skillet, breaking it into crumbles as it cooks. Drain off excess grease if you need to, then stir the onion back in. Cook the breakfast sausage links next and cut them into bite-size pieces. There are a few pork-related things happening in this recipe.
• Step Two (make the egg mixture)
  Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl. It looks like a lot of liquid at first, but there are four cups of cornbread waiting for it. The cornbread can handle it, which is why the casserole can go straight into the oven instead of sitting around overnight.
• Step Three (layer the casserole)
  Put half of the cornbread chunks in the baking dish and set aside 1/3 cup of the cheese for later. Scatter half of the remaining cheese, chives, sliced sausage links and ground sausage mixture over the cornbread, getting some of the sausage and cheese between the chunks instead of leaving everything sitting on top. Add the remaining cornbread, followed by the rest of the sausage, chives and cheese. I don’t stir any of this together because the cornbread has been through enough already.
• Step Four (add the eggs and maple syrup)
  Slowly pour the egg mixture across the casserole so it gets down between the cornbread pieces. Some chunks will absorb more than others, and the pieces across the top don’t need to be completely submerged. Drizzle the maple syrup over everything before it goes into the oven.
• Step Five (bake and rest)
  Bake for 20–25 minutes, then scatter the reserved cheese over the top and bake for about 10 minutes more. The center should be set with no wet egg mixture hanging around under the cheese. If you’re checking with a thermometer, it should reach 160°F in the middle. Let the casserole rest for 5–10 minutes before cutting into it so the eggs finish setting and the first square doesn’t turn into breakfast rubble.

Recipe Tips

• If your cornbread is very fresh and soft, break it into larger pieces and let it sit uncovered for a while before you start. It doesn’t need a complicated drying procedure, but I wouldn’t use it while it’s still warm from the oven.
• Pour the egg mixture slowly across the casserole instead of into one corner. Don’t worry about the cornbread sticking up above the liquid. Those pieces will brown in the oven, and I want them that way.
• Don’t let the melted cheese tell you the casserole is done before the center is ready. The middle should be set without any wet egg mixture and reach 160°F if you’re using a thermometer.

Storage and Reheating

• Let the casserole cool, then refrigerate leftovers in an airtight container for 3–4 days. You can also cover the baking dish tightly if you’d rather not move it yet.
• Warm individual servings in the microwave until hot. If you’re reheating several servings or the rest of the casserole, cover it and warm it in a 325°F oven until heated through. Keeping it covered helps prevent the cornbread from drying out while the center heats through.

FAQs

• Does the cornbread really need to be leftover?
  No. I’ve made cornbread specifically for this casserole the night before lots of times. Giving it overnight to dry out is what I care about.
• Can I use boxed cornbread or Jiffy mix?
  Yes. You need four cups of baked cornbread, whether it came from your usual homemade recipe or a box mix. Make it the day before if you can, then break it up once it has cooled.
• Can I use sweet cornbread?
  Yes, but the finished casserole will be a little sweeter, especially with maple sausage and the maple syrup on top. I like that combination, but savory cornbread is fine if that is more your thing.
• Can I use only one kind of sausage?
  You can. Use more ground maple sausage or more links to make up the difference. I prefer the two together, but buying two kinds of sausage is not a requirement for breakfast.
• Can I use regular breakfast sausage instead of maple sausage?
  Yes. Keep the tablespoon of maple syrup over the top so you still get some maple flavor with the cornbread, eggs and cheese.
• Can I assemble this breakfast casserole the night before?
  I prefer to assemble and bake it the same day. You can cook the sausage and onion, shred the cheese, chop the chives and break up the cornbread the night before, then put it together when you’re ready to bake.
• Can I leave out the maple syrup?
  Yes. The casserole will still be good without it. You’ll still have some maple from the ground sausage if you use maple sausage.

From My Kitchen Notes

Small observations from the margins.

• I can make something good out of what was left without calling it a compromise.
• Surrounding myself with something and letting it get inside me are different experiences.
• I don’t need every part of me to absorb the same amount.
• I no longer judge the middle by what I see on top.
• Two forms of the same thing don’t have to serve the same purpose.
• I can leave some of myself out in the open and still be okay.
• I don’t need to be completely submerged to be changed by something.
• A small amount of sweetness can be enough. I don’t need it to take over.
• I have more patience for a few things out of place than for everything turning to mush.

Breakfast Was Never Going to Be Small

• Overnight Breakfast Casserole – Biscuits, bacon, sausage, tater tots.
• Monte Cristo Casserole – Croissants, ham, Swiss, raspberry jam.
• Bacon Egg Avocado Breakfast Sandwich – Bacon, egg, avocado, chipotle hollandaise.
• Apple Pie French Toast Casserole – French toast, apple pie filling, cinnamon.
• Apple Pie Cinnamon Roll Monkey Bread – Cinnamon rolls, apple pie filling, brown sugar.

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Leftover Cornbread Breakfast Casserole

Leftover Cornbread Breakfast Casserole turns day-old cornbread into a hearty breakfast with maple sausage, breakfast sausage links, eggs, cheese, chives and a small amount of maple syrup. Keeping the cornbread in large chunks lets it absorb the egg mixture while leaving plenty of cornbread recognizable after baking.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast casserole with cornbread, cornbread breakfast casserole, cornbread casserole, leftover cornbread breakfast casserole, leftover cornbread recipe, sausage breakfast casserole

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10

Calories 524kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23 x 33 cm). For assembling and baking the casserole.
• large skillet For cooking the onion, ground maple sausage and breakfast sausage links.
• mixing bowls (large), For whisking the egg and dairy mixture.
• whisk For thoroughly mixing the eggs, cream, milk and seasonings.
• Cutting board and knife. For preparing the onion, chives, and cooked sausage links.

Ingredients

• cooking spray
• 1 tbsp (14 g) unsalted butter
• ⅓ cup (~50 g) diced yellow onion
• 1 lb (454 g) ground maple pork sausage
• 6 oz (170 g) pork breakfast sausage links about 7 links
• 6 large eggs beaten
• 1 cup (240 ml) heavy cream
• 1 cup (240 ml) whole milk
• ½ tsp (3 g) fine sea salt
• ½ tsp (1 g) ground black pepper
• 4 cups (~600 g) leftover cornbread broken into large chunks (homemade or store-bought)
• 1⅓ cups (150 g) shredded Italian-blend cheese divided
• 2 tbsps (6 g) finely chopped fresh chives or green onions
• 1 tbsp (20 g) pure maple syrup

Instructions

• Preheat the oven to 350°F (177°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray.
  cooking spray
• Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Transfer the onion to a plate and set aside.
  1 tbsp (14 g) unsalted butter, ⅓ cup (~50 g) diced yellow onion
• Add the ground maple pork sausage to the same skillet. Cook over medium heat, breaking the sausage into crumbles, until browned and fully cooked. Drain excess grease if necessary, then combine the sausage with the cooked onion.
  1 lb (454 g) ground maple pork sausage
• Cook the breakfast sausage links in the same skillet according to package directions, turning as needed, until fully cooked. Transfer to a cutting board and cut into bite-size pieces.
  6 oz (170 g) pork breakfast sausage links
• Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl until thoroughly combined.
  6 large eggs, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
• Arrange half of the cornbread chunks across the bottom of the prepared baking dish. Reserve ⅓ cup (about 38 g) of the shredded cheese for the top.
  4 cups (~600 g) leftover cornbread
• Distribute half of the remaining cheese, chives, sliced sausage links and ground sausage-onion mixture over the cornbread. Place some of the sausage and cheese between the cornbread chunks so the filling is distributed throughout the casserole.
  1⅓ cups (150 g) shredded Italian-blend cheese, 2 tbsps (6 g) finely chopped fresh chives
• Add the remaining cornbread chunks, followed by the remaining ground sausage mixture, sliced sausage links, chives and cheese.
• Slowly pour the egg mixture evenly over the casserole, allowing it to run between the cornbread chunks. Drizzle the maple syrup evenly over the top.
  1 tbsp (20 g) pure maple syrup
• Bake for 20–25 minutes. Sprinkle the reserved ⅓ cup (about 38 g) cheese over the top and continue baking for about 10 minutes, or until the center is set and reaches 160°F (71°C). Total baking time should be approximately 30–35 minutes.
• Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

• Day-old cornbread works best because it has had time to dry out some. You can also make the cornbread the night before specifically for this casserole.
• Keep the cornbread in large chunks instead of crumbling it. This helps the pieces stay together as they absorb the egg mixture.
• Some cornbread will remain exposed above the egg mixture. That’s fine and gives those pieces a chance to brown in the oven.
• Using both ground maple sausage and sausage links gives you two different textures. You can use one type of breakfast sausage instead if preferred.
• Cornbread, sausage and cheese vary by recipe and brand, so the nutrition information is an estimate.
• 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: 260g | Calories: 524kcal | Carbohydrates: 23g | Protein: 21g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 220mg | Sodium: 819mg | Potassium: 328mg | Fiber: 1g | Sugar: 8g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 2mg

Have you made this Leftover Cornbread Breakfast Casserole? 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 Leftover Cornbread Breakfast Casserole appeared first on Noble Pig.

Homemade Snack Mix with Cowboy Butter, Herbs and Lemon

In the scheme of everything, I probably spent way more time on this cowboy butter snack mix than was reasonable. Getting the flavor onto a baked snack mix took a lot more work than I was really expecting. I was using fresh lemon and it made the mix too wet, while the garlic got lost in everything else. A few early attempts were technically fine but not good enough for me to keep making. I left it alone for a while because I couldn’t get the lemon part where I wanted it.

At some point I was on a flight and asked for lemon with my sparkling water. The flight attendant handed me a stack of  those True Lemon packets, and because I hate throwing usable things away, I shoved them into my purse and forgot about them. I came across them one day and thought about this snack mix because lemon without the extra liquid was the part I hadn’t figured out.

Once that finally worked, I got really picky about everything else. I wanted it buttery and herby with smoke, lemon and spice, but it still had to stay crisp enough to store. My favorite part is that one handful might have a Triscuit and a walnut, the next is mostly Chex and Cheez-Its. I haven’t decided which combo I like more.

The Decisions Behind This Recipe

• The lemon was the biggest problem I had to solve and leaving it out wasn’t an option. Without enough lemon, it didn’t taste like cowboy butter to me. But fresh lemon juice kept adding more moisture than I wanted. I worked on that part for a stupid amount of time, even abandoning it for a while. The True Lemon really did change everything. I could finally use enough lemon without adding more liquid to the butter mixture.
• I tested garlic too because you’d normally expect to find it in cowboy butter, but eventually took it out. Between the smoked paprika, liquid smoke, Worcestershire and herbs, the garlic kept getting buried. Adding more didn’t help, so eventually I stopped trying to make garlic happen in this recipe. I tossed cayenne out for a similar reason. Crushed red pepper was the right choice for heat, and there was no reason to add more.
• I went with dried herbs because this gets baked, cooled and stored, and I didn’t want to introduce more moisture with fresh herbs.
• And yeah, there’s a lot of butter. There are eleven cups of cereal, crackers, pretzels and nuts in the bowl, and they don’t all absorb the coating the same way. To get the finished mix to taste seriously buttery, you need it. Otherwise it tastes like somebody waved seasoning over a box of Chex without thinking it through.

Ingredients

• Rice Chex and Corn Chex – I tried Wheat Chex and didn’t care for them in this mix. Rice and corn are lighter, which is what I wanted with this much butter going over them.
• Cheez-Its, Triscuits and oyster crackers – Three different cracker textures, and trust me, you want them. The Cheez-Its add cheese and salt, obviously. Triscuits are denser, while the oyster crackers soak up the butter in a totally different way. I break the Triscuits into chunks so they’re closer in size to everything else in the bowl. If you can find Triscuit Minis, those are great too.
• Small twist pretzels – I like the small twists because they’re close in size to the cereal and crackers and don’t need to be broken up before they go into the bowl.
• Peanuts and walnuts – Peanuts are expected in a snack mix. Walnuts aren’t, which is why I like them in this one. They taste really good with the butter and herbs, and I’d miss them if they weren’t there.
• Unsalted butter – There’s a lot of it because we’re coating eleven cups of cereal, crackers, pretzels and nuts. I use unsalted because the Cheez-Its, pretzels, peanuts and Worcestershire are already adding salt.
• Dijon mustard and Worcestershire sauce – Dijon adds acidity, and Worcestershire adds the savory part. They mix into the butter with the herbs and spices without either one tasting overly strong.
• Liquid smoke and smoked paprika – This is where the smoke comes from. I wanted it noticeable without turning the snack mix into barbecue seasoning.
• Dried chives, dill, parsley and thyme – Four herbs sounds like a lot until they’re spread through eleven cups of snack mix. Keeping them dried means there’s no extra moisture coming from fresh herbs.
• Crushed red pepper, black pepper and sea salt – Crushed red pepper adds heat, while black pepper and sea salt season the butter mixture.
• True Lemon Crystallized Lemon – These packets are crystallized lemon made with lemon juice and lemon oil. I use three in the butter mixture, and there isn’t a substitute that will make this snack mix the same way. Look for True Lemon near drink mixes, sweeteners or powdered beverage packets, or buy it online.

How to Make Cowboy Butter Snack Mix

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

• Step One (get the pans ready)
  Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. You want two pans for this amount because one overloaded sheet pan turns into a buttered cereal traffic jam, and I want the mix spread out enough to bake instead of sitting in a thick mound.
• Step Two (mix the dry seasonings)
  Stir the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, crushed red pepper flakes and True Lemon crystals together in a medium bowl. Mixing them first keeps one handful from getting all the dill while another somehow gets none of the lemon.
• Step Three (make the cowboy butter)
  Whisk the melted butter with the Dijon mustard, liquid smoke and Worcestershire sauce, then whisk in the dry seasoning mixture until everything is well blended. Give it another good whisk right before you pour it because the herbs and spices will start settling while you’re standing there.
• Step Four (coat the snack mix)
  Put the Cheez-Its, broken Triscuits, peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex in a very large bowl. Pour the cowboy butter over everything and toss carefully until the mixture is coated as evenly as you can get it. There are 11 cups in that bowl, so take your time and use a light hand unless you want to make cowboy butter crumbs.
• Step Five (divide and bake)
  Divide the mixture between the prepared baking sheets and spread it into an even layer. Bake for 40 minutes, stirring each pan after 20 minutes. Spread everything back out before returning the pans to the oven because some pieces will have moved around a lot more than others.
• Step Six (let it cool)
  Leave the snack mix on the baking sheets until it has cooled completely. This isn’t the time to get impatient and dump warm snack mix into a container because trapping the moisture is how crisp cereal becomes disappointing cereal.

Recipe Tips

• Use the biggest mixing bowl you own. Eleven cups of cereal, crackers, pretzels and nuts needs room to move around, and a cramped bowl makes it much harder to distribute the butter without crushing everything.
• Don’t decide whether the snack mix is crisp enough until it has cooled completely. It will still seem softer when it first comes out of the oven.
• When I break up the Triscuits, I’m looking for chunks roughly the size of the Chex and Cheez-Its. A few pieces from each cracker is enough because I don’t want a lot of Triscuit crumbs mixed in there.
• You may still see some butter on the baking sheets when you stir everything at 20 minutes. That’s normal with this amount of butter, so stir it well, spread the snack mix back out and keep baking.
• If you’re now staring down a bottle of opened liquid smoke, it does have a decent shelf life. But you can also use it to make my slow cooker kalua pork, sausage balls or a batch of my smoked tomato Bloody Mary mix.
• My favorite places to use a handful of extra walnuts, if you’ve opened a package for this mix, are in my baked apples with maple-walnut sauce and my crispy gnocchi with sage brown butter.

Storage

• Once the snack mix is completely cool, store it in an airtight container or resealable bag at room temperature for up to two weeks.
• There’s no reason to refrigerate it. In fact, room temperature is better for keeping the cereal and crackers crisp.

FAQs

• Can I use fresh lemon juice instead of True Lemon?
  No. I went round for round with different amounts of fresh lemon first, but it isn’t concentrated enough, and adding more juice adds more moisture. True Lemon gets the lemon flavor into the snack mix without adding that extra liquid.
• Why is there no garlic in this cowboy butter snack mix?
  Because ultimately it was better without it. I know garlic is common in cowboy butter, and it’s great on a steak, but it kept getting lost among everything else in this snack mix. Adding more only covered up the herbs and lemon, so I left it out.
• Can I use fresh herbs instead of dried herbs?
  Stay with dried herbs. Fresh herbs are great in cowboy butter served as a sauce, but this gets baked and stored. Dried herbs are a much better fit for this one.
• Is cowboy butter snack mix spicy?
  It has some heat from the crushed red pepper flakes, but I wouldn’t call it spicy. You can reduce them or leave them out if you want the buttery, smoky flavor without the heat.
• Can I substitute different crackers or nuts?
  Yes, but within reason. Pecans or cashews are good subs for the walnuts or peanuts, and you can trade one cracker for something with a similar size and texture. I wouldn’t change several cups of the base at once, though. A Triscuit, a Chex square and an oyster cracker do not absorb butter the same way, and eventually the ratio stops acting like the recipe I tested.
• Why does this recipe use so much butter?
  Because there are eleven cups of snack mix in the bowl, and this is supposed to taste seriously buttery. I tried less, and it tasted like seasoned cereal and crackers.

From My Kitchen Notes

Small observations from the margins.

• Lots of ideas become clearer after I stop expecting them to turn out the way they were supposed to.
• Leaving something alone and giving up on it are not the same thing.
• Sometimes the thing I keep trying to fix needs me to change the form.
• When something comes back to me after I’ve stopped working on it, I pay attention.
• I do like when one small detail makes me reconsider everything.
• Removing one thing can tell me more than adding five others ever did.
• The first attempt doesn’t deserve to survive because it came first.
• Some things are worth coming back to, but not in the same form.
• Accumulated history gets my attention. Change gets another chance.
• I have much less patience for repetition dressed up as progress.

More Reasons to Fill a Bowl

• Sweet and Spicy Furikake Popcorn – Furikake, chile, sweet seasoning.
• BBQ Chex Snack Mix – Chex, pretzels, Cheez-Its, smoky barbecue seasoning.
• Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
• Air Fryer Pumpkin Spice Chex Mix – Chex, brown sugar, pumpkin pie spice.
• Christmas Popcorn Mix – Popcorn, white chocolate, candy, pretzels.

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Cowboy Butter Snack Mix

Cowboy butter snack mix takes Chex cereal, crackers, pretzels and nuts and coats them in butter seasoned with dried herbs, Dijon, Worcestershire, smoked paprika, lemon and crushed red pepper. Baking the mixture gives the seasoning time to flavor the different cereals and crackers while everything becomes crisp.

Course Appetizer, Snack

Cuisine American

Keyword cowboy butter Chex mix, cowboy butter recipe, cowboy butter snack mix, game day snack, homemade Chex mix, party mix, savory snack mix, seasoned Chex mix

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 11 cups

Calories 270kcal

Author Cathy Pollak

Equipment

• very large mixing bowl You need enough room to toss 11 cups of snack mix without crushing the cereal and crackers.
• 2 baking sheet (large) Dividing the mixture between two pans gives it enough surface area to bake evenly.
• parchment paper Lines the baking sheets and makes cleanup easier after baking the butter-coated mixture.
• 2 mixing bowls (medium). One for the dry seasonings and one for the melted butter mixture.
• whisk Distributes the Dijon, Worcestershire, liquid smoke, herbs and seasonings throughout the melted butter.
• rubber spatula or spoon (large). Useful for coating the snack mix and stirring it halfway through baking.

Ingredients

Dry Seasoning Mix:

• 1 tbsp (2 g) dried chives
• 1 tbsp (3 g) dried dill
• 1 tbsp (2 g) dried parsley
• ½ tbsp (2 g) dried thyme leaves
• 1 tbsp (7 g) smoked paprika
• 1 tsp (6 g) fine sea salt
• ½ tsp (1 g) ground black pepper
• ½ tsp (1 g) red pepper flakes
• 3 packets (2.4 g) True Lemon Crystallized Lemon

Cowboy Butter Mixture:

• 1½ cups (340 g) unsalted butter melted
• 1 tbsp (15 g) Dijon mustard
• ½ tsp (2.5 g) liquid smoke
• 1 tsp (5 g) Worcestershire sauce

Snack Mix Base:

• 2 cups (120 g) Cheez-It crackers
• 1 cup (60 g) broken into chunks Triscuit crackers (if you can find mini Triscuits, those are fine too)
• 1 cup (145 g) roasted, salted peanuts
• 1 cup (120 g) walnut pieces
• 1 cup (40 g) mini pretzels
• 1 cup (50 g) oyster crackers
• 2 cups (56 g) Rice Chex cereal
• 2 cups (56 g) Corn Chex cereal

Instructions

• Preheat oven to 250°F (121°C). Line two large rimmed baking sheets with parchment paper.
• Combine the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, red pepper flakes and True Lemon crystals in a medium bowl.
  1 tbsp (2 g) dried chives, 1 tbsp (3 g) dried dill, 1 tbsp (2 g) dried parsley, ½ tbsp (2 g) dried thyme leaves, 1 tbsp (7 g) smoked paprika, 1 tsp (6 g) fine sea salt, ½ tsp (1 g) ground black pepper, ½ tsp (1 g) red pepper flakes, 3 packets (2.4 g) True Lemon Crystallized Lemon
• Whisk the melted butter, Dijon mustard, liquid smoke and Worcestershire sauce in a separate bowl until thoroughly blended.
  1½ cups (340 g) unsalted butter, 1 tbsp (15 g) Dijon mustard, ½ tsp (2.5 g) liquid smoke, 1 tsp (5 g) Worcestershire sauce
• Add the dry seasoning mixture to the melted butter mixture and whisk until the herbs and seasonings are evenly distributed.
• Add the Cheez-It crackers, broken Triscuits, roasted peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex to a very large mixing bowl. Pour the cowboy butter mixture over the snack mix and toss carefully until the cereal, crackers, pretzels and nuts are evenly coated.
  2 cups (120 g) Cheez-It crackers, 1 cup (60 g) broken into chunks Triscuit crackers, 1 cup (145 g) roasted, salted peanuts, 1 cup (120 g) walnut pieces, 1 cup (40 g) mini pretzels, 1 cup (50 g) oyster crackers, 2 cups (56 g) Rice Chex cereal, 2 cups (56 g) Corn Chex cereal
• Divide the snack mix between the prepared baking sheets and spread into an even layer.
• Bake for 40 minutes, stirring each pan after 20 minutes and redistributing the mixture into an even layer before returning it to the oven.
• Cool completely on the baking sheets before serving or transferring to an airtight container for storage.

Notes

• I use True Lemon Crystallized Lemon because it gives the seasoning the lemon flavor I wanted without adding fresh lemon juice. 
• I tested garlic in this mix and left it out because it overwhelmed the herbs and lemon without adding anything I missed in the finished recipe.
• Whisk the cowboy butter mixture again immediately before pouring it over the snack mix since the dried herbs and seasonings can sink as it sits.
• Use a very large mixing bowl so there is enough room to coat the cereal, crackers, pretzels and nuts without crushing them.
• Let the snack mix cool completely on the baking sheets before transferring it to a container so it stays crisp.

Nutrition

Serving: 47g | Calories: 270kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 300mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Have you made this Cowboy Butter Snack Mix? 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 Cowboy Butter Snack Mix appeared first on Noble Pig.

Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

I wanted this almond cream bread pudding to taste like almond, not like regular bread pudding with a splash of almond extract mixed into the custard. I kept thinking about marzipan and almond pastries, including almond cake, where I know what I’m tasting before I’ve even finished the first bite. Those are my favorite.

Bread pudding already has lots of custard, and I didn’t want the almond flavor to disappear into it. I gave the almond cream its own place in the recipe, separate from the custard, so I could taste the almond filling and the custard on their own even after everything had baked together.

I added the brown sugar butter glaze because after adding the almond cream, I saw no reason to hold back.

The Decisions Behind This Recipe

• I kept the almond cream separate from the custard because mixing everything together wasn’t giving me enough almond flavor. Keeping it on its own gives the bread pudding the marzipan-like almond taste without adding more extract to the custard.
• The almond cream is mostly almond flour with a small amount of all-purpose flour. The almond flour is where most of the flavor comes from, while the all-purpose flour helps the filling stay together once it goes into the custard and bakes.
• The custard is less sweet than I normally might make it because the almond cream and brown sugar butter glaze are already doing enough. I still wanted this to be a very rich bread pudding, but not one where I was done after two bites.
• The sliced almonds go on before baking so they can toast in the oven with the bread pudding. The pudding needs more time than the almonds do, so I keep the dish covered for most of the bake and uncover it near the end.
• I pour the brown sugar butter glaze over the bread pudding while it’s still warm so some of it can soak into the top. I don’t want it sitting on the surface like frosting because I want some of that brown sugar and butter getting into the bread too.

Ingredients

• Italian country loaf – I like a loaf with enough strength to soak up the custard without turning to mush. Day-old bread works best because it’s already dry and ready to take in more of the custard.
• Eggs – You’ll need them for both the almond cream and the custard. They help the almond filling set and give the custard its soft texture.
• Whole milk – This makes up most of the liquid in the custard, along with the heavy cream.
• Heavy whipping cream – Some goes into the custard, and you’ll use more to finish the brown sugar butter glaze.
• Granulated sugar – Sweetens both the custard and the almond cream.
• Light brown sugar – You’ll use this in the custard and again for the glaze. If you’re out, you can make my homemade brown sugar.
• Butter – (salted and unsalted) This goes into all three parts of the recipe, so you’ll use it for the almond cream, the custard and the brown sugar glaze.
• Almond flour – This makes up most of the almond cream and gives it its strong almond flavor.
• All-purpose flour – There’s only a small amount, but it helps the almond filling stay together as it bakes.
• Almond extract – This goes into both the almond cream and the custard, so the almond flavor isn’t limited to the filling.
• Vanilla extract – This goes into the custard and the brown sugar glaze.
• Ground cinnamon – There’s enough in the custard to give it some cinnamon flavor without making this taste like cinnamon bread pudding.
• Ground nutmeg – I use less nutmeg than cinnamon so it stays in the background with the custard.
• Sliced almonds – These go across the top and add toasted almond along with the softer almond filling inside.

How To Make Almond Cream Bread Pudding

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

• Step One (make the almond cream)
  Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. In the bowl of a stand mixer, beat the almond flour, softened butter, sugar, almond extract and eggs until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again. The almond cream should be soft enough to pipe but still thick enough to stay in a mound when it comes out of the piping bag. Set it aside while you make the custard.
• Step Two (mix the custard)
  Preheat the oven to 350°F (177°C). In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg. Keep whisking until the eggs are completely mixed in and you don’t have any streaks of egg white left.
• Step Three (start with half the bread and custard)
  Tear the bread into large pieces and put half of it into the prepared baking dish. Pour half of the custard over the bread and give it a minute to soak in. Press down lightly on any pieces that are still dry on top, but don’t mash the bread into the custard.
• Step Four (add the almond cream)
  Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish instead of putting most of it in one area. You don’t need to cover every inch of bread because the almond cream will still be spread throughout the pudding once the second layer of bread goes on.
• Step Five (finish the layers)
  Add the remaining bread, then pour the rest of the custard evenly over it. Scatter the sliced almonds across the top, pressing a few down between the pieces of bread so they aren’t all sitting in the same place.
• Step Six (rest and bake)
  Let the assembled bread pudding sit for 10 minutes before it goes into the oven so the bread has time to absorb the custard. Cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. It’s done when the center is puffed and set and you don’t see loose custard moving around when you give the pan a light nudge. The center can still feel soft because it will firm more as the bread pudding rests.
• Step Seven (make the glaze and pour it on warm)
  While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until the mixture is smooth. Add the vanilla and heavy cream and whisk until the glaze is fully mixed. Pour it over the bread pudding while both are still warm, moving around the dish as you pour so the glaze gets over more than the center.

Recipe Tips

• The almond cream should not be loose or pourable. If yours is, double-check the almond flour, butter and egg measurements before you continue.
• Give the bread pudding about 10 minutes to rest after the glaze goes on before serving it. It will be very soft straight from the oven, and that short rest gives the custard and almond filling time to firm up.
• I’ve only made this with an Italian country loaf, which is what I recommend. Brioche or challah can also be used, but both will give you a richer, softer bread pudding.
• Store leftover almond flour in the freezer once the bag is open because the natural oils can eventually turn rancid. But now that the bag’s open, use it to make my almond cruffins or amaretti cookies.
• Tear the bread instead of cutting it into neat cubes. The uneven pieces give the custard more places to soak in, and I like the way the bread pudding looks once it’s baked.
• I keep the pieces of bread large. If you tear them too small, they absorb the custard much faster and the finished bread pudding can become softer than you want.
• Use a piping bag with a wide opening for the almond cream. The bread below is already wet with custard, and piping makes it easier to spread the almond cream around the dish without having to press and smear it over the soaked bread.
• Let the melted butter cool before whisking it into the custard. It can still be warm, but I don’t pour hot butter directly into the eggs.
• Don’t decide the bread pudding is done based on how browned it looks on top. The sliced almonds and exposed bread can look ready before the custard in the center has finished baking, so the center is what tells me when it’s done.
• If you don’t have a piping bag, use a large zip-top bag and cut off one corner. Make the opening wide so the almond cream can come through without having to squeeze the bag too hard.

Storage and Reheating

• Let the bread pudding cool completely, then cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat individual servings in the microwave until warmed through. For several servings, cover the baking dish with foil and warm it in a 300°F (149°C) oven until heated through.
• The brown sugar glaze will soak farther into the bread as it sits in the refrigerator, so leftovers will be softer than the bread pudding was on the first day.
• I like this bread pudding the day it’s baked, when the sliced almonds are freshly toasted and the brown sugar glaze is still warm, but the leftovers reheat well.

FAQs

• Why does the almond cream taste a little like marzipan?
  Almond flour, butter, sugar and almond extract give it some of the same flavors you get from marzipan and other almond pastry fillings. The almond cream is much softer because it also contains eggs and bakes between the custard-soaked bread.
• Can I assemble almond bread pudding ahead of time?
  You can assemble it a few hours before baking and keep it covered in the refrigerator. Wait to add the sliced almonds until you’re ready to bake so they aren’t sitting in the custard while the bread pudding waits.
• Can I make this almond bread pudding without the brown sugar glaze?
  You can, but it’s much better with the glaze. Without it, you’ll still have the almond cream and custard, but you’ll miss the brown sugar and butter that soak into the top after baking.
• Why does this recipe use both almond and vanilla extract?
  The almond extract goes into both the almond cream and the custard because I wanted almond flavor in both. I use vanilla in the custard and brown sugar glaze as a background flavor.
• Can I reduce the sugar in this bread pudding?
  I wouldn’t reduce the sugar in the almond cream or brown sugar glaze. If you want the bread pudding less sweet, hold back some of the glaze instead of changing the almond filling.

From My Kitchen Notes

Small observations from the margins.

• I’ve never believed one kind of sweetness has to be enough.
• I see the difference between soaking something in and losing it completely.
• Sometimes the separate part is the reason it works.
• I’ve stopped assuming more time fixes everything. It doesn’t.
• If I have to hunt for it, there probably wasn’t enough.
• Holding back is useful until it becomes the only reason you’re saying no.
• Warmth is useful. So is knowing when something is done.
• I don’t think everything needs to become part of something else to belong there.
• The best parts should not require explanation.
• The thing I thought was extra can turn out to be the best part.

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

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Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 548kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
• Stand Mixer or hand mixer. For mixing the almond cream until creamy.
• mixing bowls (large) For whisking the custard.
• Saucepan (small) For making the brown sugar butter glaze.
• pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
• whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

• cooking spray

Almond Cream:

• 2¼ cups (216 g) almond flour
• ¾ cup (170 g) unsalted butter softened
• ¾ cup (150 g) granulated sugar
• 1½ tsps (7 ml) almond extract
• 3 large eggs room temperature
• 3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

• 6 large eggs room temperature
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy whipping cream
• 6 tbsps (85 g) salted butter melted and cooled
• ¼ cup (50 g) granulated sugar
• ½ cup (110 g) light brown sugar
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) vanilla extract
• 1 tsp (5 ml) almond extract
• ¼ tsp (0.5 g) ground nutmeg
• 1 lb (454 g) Italian country loaf torn into rough pieces, divided
• ½ cup (43 g) sliced almonds

Brown Sugar Glaze:

• 8 tbsps (113 g) salted butter
• 3 tbsps (40 g) light brown sugar
• 1½ tsps (7 ml) vanilla extract
• 2 tbsps (30 ml) heavy whipping cream

Instructions

• Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
  cooking spray, 2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
• Preheat the oven to 350°F (177°C), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
  6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
• Tear the bread into large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
  1 lb (454 g) Italian country loaf
• Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
• Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
  ½ cup (43 g) sliced almonds
• Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
• While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
  8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
• Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

• If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
• The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
• I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition

Serving: 220g | Calories: 548kcal | Carbohydrates: 45g | Protein: 11g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 170mg | Sodium: 208mg | Potassium: 233mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1010IU | Calcium: 142mg | Iron: 2mg

Have you made this Almond Cream Bread Pudding? 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 Almond Cream Bread Pudding appeared first on Noble Pig.

Homemade BBQ Chex Mix with Pretzels, Cheese Crackers and Peanuts

I’m a snacker, which almost sounds like a confession. But the evidence is real, a handful of this and that, including this BBQ Chex mix, can turn into a meal pretty quickly for me. There are people who think I eat elaborately most days, which is hilarious, because sometimes dinner is whatever I can put together without making another mess in the kitchen. But I do take snack mix more seriously than I probably should.

Years ago, one of my sons had his car broken into on his college campus. Whoever did it stole his Costco stuff, jumper cables, asthma meds and a bunch of random crap, but left a giant cloudy Ziploc bag of homemade Chex mix on the seat with a note that said, “Sorry.” I still have questions.

I’ve always assumed it was another student and that somebody’s mom had mailed them a care package with the Chex mix, which means they gave up their homemade snack as restitution for robbing a car. This still makes me laugh because getting a text message that says, “I was robbed. They left Chex mix,” is a rare form of comedy. I also live in the delusion that her Chex mix sucked. It helped. Mine has BBQ sauce on it, so I’m already winning the make-believe Chex mix war.

I toss Rice Chex, Corn Chex, pretzels, Cheez-Its and salted peanuts with BBQ sauce, melted butter, smoked paprika, garlic and onion, then spread everything across two pans and bake it low and slow. The mixture looks wet when the sauce first goes on, but the moisture cooks off in the oven and leaves the barbecue flavor baked onto everything. Unfortunately, this means you keep digging around in the bowl like a troll.

This is great packed into a lunchbox, necessary during a football game or board-game rally, and completely different from everything sweet going into a holiday tin. It is the season.

The Decisions Behind This Recipe

• I use BBQ sauce instead of a powdered barbecue seasoning because I want the sauce itself baked onto the snack mix. Melted butter loosens it up enough for a very large bowl of cereal, pretzels, crackers and peanuts, while smoked paprika, garlic powder and onion powder let me add more seasoning without adding more moisture.
• I use equal amounts of Rice Chex and Corn Chex because I like having both once everything is coated and baked. Eight cups of cereal also leaves enough space in the mix for the pretzels, Cheez-Its and salted peanuts, so you’re not digging through an enormous bowl of Chex hoping to eventually find something else.
• The smoked paprika stays even though there’s already BBQ sauce in the coating. Bottled sauces can be all over the place when it comes to smoke, and I don’t want the recipe depending on the sauce to add that flavor.
• I keep the oven at 250°F because BBQ sauce has both sugar and moisture in it. The lower temperature gives the sauce time to dry onto everything without the sugars getting too dark before the coating has had time to dry.
• I also divide the batch between two baking sheets instead of crowding everything onto one. The coating is wet going into the oven, and spreading the snack mix out gives the moisture somewhere to go while it bakes.

Ingredients

• Rice Chex cereal – This is half of the cereal base. It stays crisp through all the tossing, and its shape catches the BBQ coating on more than one surface.
• Corn Chex cereal – I use this with the Rice Chex because I like the slight difference in flavor and texture once everything has been coated and baked.
• Pretzel twists – Salty and very good at hanging onto the BBQ sauce in all the curves and spaces.
• Cheez-It crackers – The cheese works really well with barbecue, and I like having something in the bowl besides cereal and pretzels.
• Roasted, salted peanuts – These add more salt and a completely different crunch. If you use unsalted peanuts instead, you may want to taste the finished mix and adjust from there.
• BBQ sauce – Use one you already like. I usually use Sweet Baby Ray’s because it coats the mix well and dries down nicely in the oven. A thinner, vinegar-heavy sauce can take longer to bake off and will give you a different finished flavor.
• Unsalted butter – Melted butter goes into the BBQ sauce so I can distribute the coating through twelve cups of cereal, crackers, pretzels and peanuts without making it heavier than it needs to be.
• Smoked paprika – I still add this even though there’s BBQ sauce in the mix. Bottled sauces vary a lot in how smoky they are, and this makes sure that flavor is there either way.
• Garlic powder – Adds garlic flavor without adding any more moisture to a coating we already need to dry out in the oven.
• Onion powder – Same idea here. It adds the familiar savory barbecue flavor without changing the consistency of the sauce.

How to Make BBQ Chex Snack Mix

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

• Step One (get the oven and pans ready)
  Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. Get both pans ready before you add the BBQ sauce because once the mix is coated, I want it spread out and into the oven instead of stopping to deal with the pans.
• Step Two (mix the crunchy stuff and BBQ coating)
  Add the Rice Chex, Corn Chex, pretzels, Cheez-Its and peanuts to an extra-large bowl and toss everything around a few times. Use a bigger bowl than you think you need because twelve cups of snack mix takes up a ridiculous amount of room once you start turning it over. In a separate bowl, whisk together the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder until the butter is mixed in and the seasonings are worked through the sauce.
• Step Three (coat the snack mix)
  Pour the BBQ mixture over everything in the bowl and start tossing from the bottom up. Take your time here. You don’t need every single piece to look identical, but you also don’t want a few pieces of Chex cereal holding all the sauce while half the bowl stays dry.
• Step Four (spread it out)
  Divide the mixture between the two baking sheets and spread it into an even layer. Don’t crowd everything onto one pan. The sauce adds quite a bit of moisture with it, and spreading the mix out gives the moisture somewhere to go while it bakes.
• Step Five (bake and cool)
  Bake for 30 to 40 minutes, stirring every 15 minutes, and start paying attention around the 30-minute mark. The coating should feel dry instead of wet or tacky, but don’t expect the snack mix to feel completely crisp while it’s still hot. Leave the mix on the baking sheets until it has cooled all the way down because the coating firms as it cools, so this is not the time to get impatient and start packing it into containers.

Recipe Tips

• The consistency of your BBQ sauce can change the baking time. I recommend using a bottled BBQ sauce for this recipe and not a thin, vinegar-heavy sauce like my Carolina-style brown sugar vinegar BBQ sauce. That style of sauce contains more liquid and won’t coat or dry onto the snack mix the same way.
• Start checking more closely after the second stir at 30 minutes. BBQ sauces don’t all contain the same amount of water and sugar, so your batch may be dry at that point or need another 5 to 10 minutes.
• If you opened a new bottle of BBQ sauce for this recipe, you’ll probably have some left. Use it for my slow cooker BBQ beef or mini meatloaf recipe.
• If you have extra roasted salted peanuts, save them for my Snickers poke cake.

Storage

• Once the BBQ Chex mix is completely cool, store it in an airtight container at room temperature. Keeping air and humidity away from it is the best way to keep the cereal and crackers crisp.
• This is also a good make-ahead snack because nothing needs to be served warm. Once it’s sealed, it’s ready when you need it for a tailgate, lunchbox, holiday tin or an unscripted snack session.
• If it loses some of its crispness, spread it back out on a baking sheet and warm it for a few minutes in a 250°F oven. Let it cool completely again before putting it back into a container.

FAQs

• Why doesn’t the BBQ sauce make the Chex soggy?
  It does at first. That’s why the low oven and two baking sheets are necessary. The sauce adds moisture, then the oven slowly drives the moisture off while the coating dries onto the cereal, crackers, pretzels and peanuts.
• Can I use all Rice Chex or all Corn Chex?
  Yes. Use eight cups of either one if that’s what you have. I like the mix of both, but the recipe still tastes good with one.
• Can I leave out the peanuts?
  Yes. The batch will just be a little smaller. If you’re leaving them out because of an allergy, check the labels on the rest of the packaged ingredients too.
• Can I change the pretzels or Cheez-Its?
  Yes, as long as you keep the overall amount of dry ingredients somewhat close. I’d stick with sturdy savory crackers and pretzels that can handle repeated tossing and stirring without turning into crumbs.
• How do I know when BBQ Chex mix is done?
  The coating should no longer feel wet or tacky when you stir it. Depending on your sauce and oven, that may happen closer to 30 minutes or take the full 40. The mix will crisp up more as it cools.
• Can I make BBQ Chex mix in the microwave?
  I don’t recommend it for this recipe. The BBQ sauce adds much more moisture than the butter-based coating used in traditional Chex mix, and the oven gives that moisture time to evaporate while the mixture is spread across two baking sheets. You’re much more likely to get the crisp texture I want from the oven-baked method.

From My Kitchen Notes

Small observations from the margins.

• Not everything improves by being crowded together.
• A small amount of smoke can make something ordinary much more interesting.
• I don’t mind stirring things up if it makes things easier later.
• Something can look messy halfway through and end up being right anyway.
• I’ve gotten better at waiting until something is finished before I judge it.
• There’s a difference between being coated in something and being changed by it.
• There are things need heat before they tell you what they’re really made of.
• I’ve found staying busy isn’t the same as moving forward.
• I pay very close attention to what people decide is worth making permanent.
• I’m not interested in potential, only follow-through.
• History doesn’t make decisions for me.
• There are things I care about and still decide to walk away from.
• I’ve decided mystery is much less charming when it becomes a lifestyle.

When a Handful of This and That Is the Meal

• Cowboy Butter Snack Mix – Herbs, lemon, spice.
• Sweet and Spicy Furikake Popcorn – Furikake, sugar, chile heat.
• Christmas Popcorn Mix – White chocolate, candy, dipped pretzels.
• Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
• S’mores Pretzel Bites – Pretzels, chocolate, toasted marshmallow.
• Air Fryer Pumpkin Spice Chex Mix – Chex cereal, pumpkin spice, brown sugar.

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BBQ Chex Snack Mix

BBQ Chex Snack Mix coats two kinds of Chex cereal, pretzels, cheese crackers and roasted peanuts with real BBQ sauce, butter and smoky seasonings before baking everything slowly in the oven. The low baking temperature dries the BBQ coating onto the mix while keeping the cereal crisp.

Course Snack

Cuisine American

Keyword BBQ Chex mix recipe, BBQ Chex Snack Mix, BBQ Snack Mix

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 14 cups

Calories 309kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring the cereal, mix-ins, sauce and seasonings.
• mixing bowls (extra large and small). One gives you enough room to thoroughly toss the cereal and mix-ins with the BBQ coating without crushing the Chex and the other is for whisking the BBQ sauce, melted butter and seasonings.
• wooden spoon or silicone spatula. For tossing the snack mix with the coating and stirring it during baking.
• whisk Incorporates the melted butter and dry seasonings evenly into the BBQ sauce.
• 2 rimmed baking sheets Dividing the mixture between two pans provides enough surface area for moisture from the BBQ sauce to evaporate.
• parchment paper Prevents the BBQ coating from baking directly onto the pans and makes cleanup easier.

Ingredients

• 4 cups (120 g) Rice Chex cereal
• 4 cups (125 g) Corn Chex cereal
• 1½ cups (60 g) pretzel twists
• 1½ cups (93 g) Cheez-It crackers
• 1 cup (145 g) roasted, salted peanuts
• ½ cup (120 ml) BBQ sauce
• 2 tbsps (28 g) unsalted butter melted
• 2 tsps (4 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (2 g) onion powder

Instructions

• Preheat the oven to 250°F (120°C) and line two large rimmed baking sheets with parchment paper.
• Add the Rice Chex, Corn Chex, pretzels, Cheez-It crackers and peanuts to an extra-large mixing bowl, tossing briefly to distribute the smaller ingredients throughout the cereal.
  4 cups (120 g) Rice Chex cereal, 4 cups (125 g) Corn Chex cereal, 1½ cups (60 g) pretzel twists, 1½ cups (93 g) Cheez-It crackers, 1 cup (145 g) roasted, salted peanuts
• Whisk the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder in a small bowl until the butter and seasonings are fully incorporated into the sauce.
  ½ cup (120 ml) BBQ sauce, 2 tbsps (28 g) unsalted butter, 2 tsps (4 g) smoked paprika, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder
• Pour the BBQ sauce mixture over the cereal mixture and toss thoroughly until the sauce is evenly distributed and there are no heavily coated or completely dry sections of cereal.
• Divide the snack mix between the prepared baking sheets and spread it into an even layer, giving the moisture in the BBQ sauce enough exposed surface area to evaporate as the mixture bakes.
• Bake for 30 to 40 minutes, stirring every 15 minutes, until the coating feels dry rather than wet or tacky.
• Allow the BBQ Chex snack mix to cool completely on the baking sheets before serving or storing, as the coating will continue to firm as it cools.

Notes

• Use a BBQ sauce you already like the flavor of because its flavor becomes more concentrated as the coating bakes and dries. A thicker, sweeter bottled BBQ sauce works especially well for this recipe.
• Do not crowd the entire batch onto one baking sheet. The BBQ sauce adds considerably more moisture than a traditional dry-seasoned Chex mix, and dividing it between two pans gives that moisture more room to evaporate.
• The snack mix will continue to crisp as it cools, so allow it to cool completely before transferring it to an airtight container.
• Because BBQ sauce and packaged cereals, crackers, pretzels and peanuts vary considerably by brand, the sodium and nutrition information will change depending on the products used.

 

 

If you’re making this BBQ Chex Snack Mix, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 45g | Calories: 309kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 557mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 5mg

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

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