Crockpot Apple Crisp with a Crisp Oat Topping

I loved the idea of apple crisp in a crockpot, but the first time I tried it, I was immediately turned off by the condensation collecting under the lid and dripping back onto the oat topping, leaving it soggy. I wasn’t making it in the slow cooker because it was easier. I wanted my oven free for everything else I was cooking.

The fix turned out to be much less dramatic than the problem. I stretched a couple of thick paper towels across the top of the crockpot before putting the lid on, and they caught the condensation before it could rain back down onto the crisp. The topping stayed crisp, the apples stayed in slices instead of becoming applesauce, and I stopped wondering why anyone bothered making apple crisp in a slow cooker in the first place.

That’s really why I keep making it this way. The oven is already occupied, I don’t feel like heating up the kitchen any more than necessary, or I want dessert taking care of itself while I do something else. Apple crisp has never seemed offended by this arrangement.

Apple crisp has never felt like a holiday dessert to me anyway. I think it’s more of a Sunday afternoon treat I make because my apple trees are overloaded or cinnamon sounds like the flavor of the moment. A scoop of vanilla ice cream isn’t mandatory, but I’ve never managed to convince myself of that.

What Makes This Recipe Different

• I found pretty quickly that stretching a couple of absorbent paper towels across the crockpot before putting the lid on catches that moisture before it can drip down into the topping. It’s a tiny change, but it completely changes the outcome.
• I wasn’t trying to prove the crockpot was somehow better than the oven. I wanted my oven available for everything else I happened to be cooking that day. The crockpot handles the apple crisp while everything else gets the attention it needs.
• The apples are as important as the topping. I wanted them tender enough to cut with a spoon, but still recognizable as slices of apple instead of falling apart into slow cooker applesauce. Granny Smith apples hold up the best during the long cooking time, which is why I keep using them.
• That’s really this recipe in a nutshell. I wasn’t trying to replace classic baked apple crisp. This is the one I make when I need the oven free without giving up the crisp topping and tender apples I wanted in the first place.

Ingredients

• Granny Smith apples – I like Granny Smiths because they reliably stay together during the long cooking time. You end up with tender slices instead of apples that fall apart into the filling.
• Granulated sugar – Enough to sweeten the apples without covering up their natural tartness.
• All-purpose flour – Some goes into the filling to thicken the juices as the apples cook, and more goes into the topping to create the buttery crumbles.
• Ground cinnamon – One teaspoon is enough to add flavor without dominating.
• Fresh lemon juice – Keeps the filling tasting fresh after a few hours in the slow cooker.
• Vanilla extract – Apple crisp never seems complete without it.
• Old-fashioned oats – These keep their texture while they cook. Quick oats soften too much and don’t give you the same crisp, crumbly topping.
• Light brown sugar – Gives the topping its caramel flavor and helps it brown into the crunchy bits everyone goes after first.
• Cold unsalted butter – Cold butter creates the crumbly topping by melting gradually instead of all at once.
• Kosher salt – Desserts need salt too.
• Vanilla ice cream – Not technically required, but warm apple crisp and cold vanilla ice cream have never found a reason to stop spending time together.

FAQs

• Can I use Honeycrisp apples instead of Granny Smith?
  Yes. Honeycrisp apples are fine, although they make a sweeter filling. If your apples are sweet, you can cut back the sugar if you’d like.
• Why is my topping still soft?
  The most common reason is trapped moisture. Make sure the paper towels completely cover the crockpot without sagging onto the topping, and don’t skip the final hour of cooking uncovered.
• Can I cook this overnight?
  I don’t recommend it. The apples cook relatively quickly, and leaving them for several extra hours will soften them much more than this recipe intends.
• Can I double the recipe?
  Only if your slow cooker is large enough to handle it. A very full crockpot takes longer to cook, and the topping will not crisp as well because there’s even more moisture trapped inside.
• Can I use canned apple pie filling?
  This recipe is written for fresh apples, so I don’t recommend using canned pie filling. If you want to use canned filling instead, I have an oven-baked apple crisp with apple pie filling recipe.
• Can I make this ahead of time?
  Yes. You can prepare the apple filling and topping separately a day ahead and refrigerate them. Let it come to room temperature before adding it to the crockpot. Assemble everything in the crockpot when you’re ready to cook so the topping stays as crumbly as possible.

From My Kitchen Notes

Small observations from the margins.

• The smallest adjustments are the ones nobody notices until they stop making them.
• Steam has terrible judgment.
• The kitchen has convinced me more than once that solving the wrong problem leaves you with the wrong result.
• Not everything that looks finished is ready to serve.
• The right kind of cover protects things, while the wrong kind undoes them.
• You can spend hours fixing the wrong thing when the real problem has been dripping on you from above the whole time.
• The smallest change in the room can completely change the ending.
• The longer something cooks doesn’t necessarily make it better.
• It takes surprisingly little to keep something from slowly falling apart.
• Some things spend years protecting the wrong part of themselves.
• I’m suspicious of anything that promises to improve without changing.
• Not every compromise looks like one at first.
• Eventually you have to decide whether you’re preserving something or slowly steaming it.
• It’s easy to think nothing is changing because nothing is being said.
• You can keep the lid on forever and still lose what was important.

More Apple Desserts Worth Saving Room For

• Cream Cheese Apple Crisp – Cream cheese beneath buttery crumble.
• Butterscotch Apple Crisp – Butterscotch and cinnamon together.
• Upside-Down Apple Pie – Pecans and flipped pie.
• Amish Apple Fritter Bread – Cinnamon swirl, sweet glaze.
• Brown Sugar Apple Cinnamon Bundt Cake – Brown sugar swirl, fresh apples.

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

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Crockpot Apple Crisp (Slow Cooker Apple Crisp)

Slow cooker apple crisp is made with fresh Granny Smith apples and a buttery oat topping that stays crisp thanks to a simple condensation trick. It's an easy dessert when you want to keep the oven free without giving up the texture of a traditional apple crisp.

Course Dessert

Cuisine American

Keyword apple crisp in crock pot, apple crisp recipe, apple dessert recipe, Crockpot Apple Crisp, crockpot dessert, easy apple crisp recipe, slow cooker apple crisp

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Resting 20 minutes minutes

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 414kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Keeps the filling and topping properly balanced.
• mixing bowls (large nad medium). One for the apple filling and another for the crisp topping.
• Knife To peel, core, and slice the apples into even pieces.
• Crockpot (6-quart / about 5.7 liters) – Gives the apples enough room to cook evenly without bubbling over.
• wooden spoon For stirring the apple mixture and serving at the end.
• pastry blender or fork. Works the cold butter into the topping until it's crumbly.
• thick, absorbent paper towels To catch condensation under the lid so it doesn't drip back onto the topping and make it soggy.

Ingredients

• cooking spray

Filling:

• 5 medium (~ 900 g) Granny Smith apples cored, peeled and sliced
• ½ cup (100 g) granulated sugar
• 2 tbsps (16 g) all-purpose flour
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Topping:

• ½ cup (50 g) old-fashioned oats
• ½ cup (65 g) all-purpose flour
• ¾ cup (150 g) packed light brown sugar
• ½ cup (113 g) cold unsalted butter cut into 8 slices
• 1 tsp ( 3 g) ground cinnamon
• ¼ tsp (1 g) kosher salt

Garnish:

• vanilla ice cream

Instructions

• Spray the bottom of the crockpot with cooking spray or brush it with melted butter so the apples release easily after several hours of cooking.
  cooking spray
• In a medium bowl, toss the apples with the granulated sugar, flour, cinnamon, lemon juice, and vanilla until every slice is coated. The flour thickens the juices as the apples cook, keeping the filling syrupy instead of watery. Transfer the apples to the crockpot.
  5 medium (~ 900 g) Granny Smith apples, ½ cup (100 g) granulated sugar, 2 tbsps (16 g) all-purpose flour, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• In another bowl, combine the oats, flour, brown sugar, cinnamon, and kosher salt. Work the cold butter into the mixture with a fork or your hands until crumbly, leaving a few larger butter pieces behind. They'll melt gradually as the crisp cooks and help create a better topping.
  ½ cup (50 g) old-fashioned oats, ½ cup (65 g) all-purpose flour, ¾ cup (150 g) packed light brown sugar , ½ cup (113 g) cold unsalted butter, 1 tsp ( 3 g) ground cinnamon, ¼ tsp (1 g) kosher salt
• Sprinkle the topping evenly over the apples.
• Lay a generous sheet of paper towels across the crockpot (2 full-size sheets or 3 connected half-sheets), making sure they cover the opening without sagging onto the topping. Place the lid over the towels and cook on HIGH for 1½ hours or LOW for 2½ to 3 hours. The paper towels catch the condensation before it drips back onto the topping, keeping it from turning soggy.
• Remove the lid and carefully discard the paper towels. The apples should be bubbling around the edges. Continue cooking uncovered for 1 hour so the topping can finish crisping.
• Turn off the heat or switch the crockpot to the warm setting and let the apple crisp rest for about 20 minutes before serving. The filling thickens as it cools, making it much easier to scoop. Serve on its own or with vanilla ice cream.
  vanilla ice cream

Notes

• Firm pears can replace part of the apples if you'd like to mix the fruit. Avoid soft or overripe pears because they'll break down too much during cooking.
• This recipe was tested in a 6-quart (5.7 L) crockpot. Smaller slow cookers may bubble closer to the lid, so keep an eye on them during cooking.
• The paper towels should stay above the topping without touching it. Thick paper towels, such as Bounty, absorb condensation much better than thinner towels or half-sheets.
• Canned apple pie filling works for a shortcut. Since it's already sweetened and thickened, reduce the sugar in the filling before adding it to the crockpot.

 

 

If you’re making this Crockpot Apple Crisp, 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: 240g | Calories: 414kcal | Carbohydrates: 70g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 111mg | Potassium: 235mg | Fiber: 4g | Sugar: 48g | Vitamin A: 469IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 1mg

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

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

The post Crockpot Apple Crisp (Slow Cooker) appeared first on Noble Pig.

S’mores Pie with Toasted Marshmallow Topping

The hardest part about turning a s’more into a pie was deciding what not to change. The graham cracker crust, chocolate, and toasted marshmallow all needed to stay, because obviously. The rest was figuring out how to turn those three things into a pie. There was some trial and error. In other words, I really love my job.

I’ve made a lot of s’mores desserts, which is less about my own creativity and more about not being able to leave graham crackers, chocolate, and marshmallow alone. Every time I think I’ve maxed out all the good ways to use them, I think of another one.

Pie should have been obvious to me from the beginning. A graham cracker crust is already available for chocolate, and chocolate will never object to toasted marshmallow on top. The biggest question was whether there was such a thing as too much marshmallow. I say there’s not.

When I’m developing a recipe, I always try the easiest way first. Not because I’m lazy, although I’m not above protecting my time, but nobody needs an extra technique unless it changes the end result significantly. I did try regular marshmallows and marshmallow fluff. Neither gave me the big, sliceable, wispy swirls I wanted.

I ended up making the marshmallow topping from egg whites and sugar, which I know sounds like more work than it is. It was the only way to get the look I wanted. Once it’s torched, it has the toasted marshmallow flavor of a s’more, but now it looks handsome enough to bring to a dinner party without explaining that it started as a s’more fixation.

By the end of July, I’m ready for pie to stop being seasonally responsible. We’ve already done fresh strawberry pie, fresh cherry pie, blueberry crisp, and peach cobbler Bundt cake. Summer fruit has had enough attention. This is the point when I want chocolate again, something gooier, but still very much has the energy of the season.

That’s why s’mores pie fills the gap right now. Chocolate and toasted marshmallow are still completely summer, but they also remind me that August is standing outside with apples and cinnamon waiting to get in. It’s also the tiny seasonal hallway between fruit pie summer and the annual pumpkin occupation of the internet. Both deserve their turn.

This just happens to be the part where I’ve moved past pretending fruit is the only thing I want.

What Makes This Recipe Different

• The filling is a true chocolate ganache made with semisweet chocolate and heavy cream. I wanted to keep this pie as close to a classic s’more as possible, which meant no cream cheese, pudding mix, or whipped topping. Warm cream turns the chocolate into a ganache that stays creamy but becomes firm enough to slice after chilling.
• The marshmallow topping was where I tried very hard to take the easy way out. Regular marshmallows meant no height, and marshmallow fluff could not hold the high peaks on top. Making it from egg whites, sugar, cream of tartar, and vanilla was the only way to get the waves and folds that could be toasted without slumping all over the pie.
• The graham cracker crust doesn’t need to be baked. Freezing it gives the butter time to firm up and hold the crumbs together before the warm ganache goes in. After that, the refrigerator does it all.
• So yes, it’s completely no-bake, aside from the very important moment when you take a torch to the top. Underneath the toasted swirls, it’s still graham crackers, chocolate, and marshmallow arranged differently.

Ingredients

• Graham cracker crumbs – The obvious thing that makes the crust taste like a s’more before the chocolate and marshmallow arrive. Fine crumbs pack together best, so pulverize or crush them until there are no big pieces left.
• Salted butter – The melted butter holds the crust together once it freezes, and the salt keeps the pie from becoming one long sugar event.
• Granulated sugar – Some goes into the crust, and the rest is heated with the egg whites for the marshmallow topping. In the crust, it adds sweetness and helps the crumbs pack together. In the topping, it dissolves into the egg whites and gives you that thick, shiny finish.
• Semisweet chocolate chips – Semisweet gives the ganache enough bitterness to balance the marshmallow without making the pie feel too dark. Milk chocolate is fine, but the filling will be sweeter and softer once chilled. Use really good quality chocolate. You’ll notice if you don’t. Guittard brand is my favorite.
• Heavy cream – Warm cream melts the chocolate into a smooth ganache. You need the fat in heavy cream because lighter dairy won’t set the filling as well.
• Egg whites – The base of the homemade marshmallow topping. Once they’re heated with sugar and whipped, they become fluffy enough to pile high and toast.
• Cream of tartar – Helps the egg whites hold shape after whipping, which is important when you’re piling the topping high and then taking a torch to it.
• Vanilla extract – Vanilla gives the marshmallow topping the flavor you’re expecting from a classic marshmallow. Without it, the topping will taste sweet, but not finished.

How to Make S’mores Pie

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

• Step One (make the crust)
  Stir the graham cracker crumbs, melted butter, and sugar together until the mixture looks like wet sand and holds together when you squeeze it. Press it firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Pop the crust into the freezer for at least 1 hour. That gives the butter time to firm up so the crust doesn’t fall apart when the warm ganache goes in.
• Step Two (make the chocolate filling)
  Place the chocolate chips in a large bowl. Heat the heavy cream until it is hot but not boiling, then pour it over the chocolate. Let it sit for a minute before stirring so the chocolate has a chance to melt instead of making you work harder than necessary. Stir until the ganache is completely smooth, then pour it into the chilled crust and spread it evenly. Let it cool to room temperature, then refrigerate until the filling is firm, about 2 hours. Waiting until it cools first helps keep condensation from forming on top of the ganache.
• Step Three (make the marshmallow topping)
  Set a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl is not touching the water. Add the egg whites, sugar, and cream of tartar, then keep stirring until the sugar has completely dissolved. Rub a little between your fingers to check. If you can’t feel any sugar crystals, you’re ready to whip. Stir in the vanilla, then beat the mixture until it’s thick and the peaks stand straight up when you lift the whisk. That’s what gives the topping enough height for the torch to catch all the raised areas.
• Step Four (finish the pie)
  Spread the marshmallow topping over the chilled pie, making plenty of curves with the back of a spoon or an offset spatula. Toast the top with a culinary torch until it’s lightly browned. If you don’t have a torch, slide the pie under the broiler for a minute or two, but don’t walk away. Marshmallow can go from perfectly toasted to a small kitchen emergency in about three seconds. Chill until you’re ready to slice and serve.

Recipe Tips

• When you heat the cream, get it hot but don’t let it boil. Pour it over the chocolate, let it sit for a full minute, and then stir. That minute is doing more than it looks like.
• Make sure the ganache is completely smooth before pouring it into the crust. If you still see pieces of chocolate, give it another minute or warm it gently in short microwave bursts.
• Don’t start whipping until the sugar has completely dissolved. Rub a little between your fingers. If it still feels grainy, keep stirring. The timer is only a suggestion. Your fingers are the final boss.
• Chill the ganache until it’s firm before adding the marshmallow topping. Otherwise, you’re dragging a spoon through soft chocolate and turning three layers into one very expensive-looking mudslide.
• For neat slices, warm a sharp knife under hot water, wipe it dry, and clean it between cuts. This pie is theatrical enough without every slice getting to the table with marshmallow attached to the previous one.

Storage

• Keep the finished pie covered in the refrigerator for up to 3 days. The marshmallow topping will still taste good after that, but it’s at its best when the swirls are fresh and the toasted parts still look like a paid actor.
• You can make the crust and chocolate filling up to 2 days ahead. Keep the pie covered in the refrigerator, then make the marshmallow topping and toast it closer to serving. That’s the best way to keep the top looking tall and wispy instead of slightly tired.
• To freeze the pie, stop after the ganache has set. Wrap it tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator, then add the marshmallow topping and toast it before serving. I would not freeze it with the topping already on unless appearance is no longer part of the plan.

FAQs

• Can I toast the marshmallow topping without a culinary torch?
  Yes. Put the pie under a preheated broiler for 1 to 2 minutes and watch it the entire time. Marshmallow goes from golden to black almost immediately.
• Can I use milk chocolate instead of semisweet chocolate?
  Yes. Milk chocolate will give you a sweeter, more candy bar-like filling, which may be what you want in a s’mores pie. I think it’s too sweet. It’s also softer than semisweet chocolate, so give the pie extra chilling time and expect the filling to set less firmly.
• Can I use store-bought marshmallow fluff instead of making the topping?
  You can, but it won’t look the same and it definitely doesn’t slice the same. You could also cover the chilled ganache with mini marshmallows and toast them, but that’s still a different pie. And it still won’t slice without oozing. Sometimes a shortcut works. This isn’t one of those times.
• Why are there no marshmallows in the ingredient list?
  The topping is the marshmallow. Egg whites, sugar, cream of tartar, and vanilla are heated together, then whipped until thick. Once it’s toasted, it has the same flavor as a campfire marshmallow, but it spreads over the whole pie and cuts neatly.
• Can I make this pie ahead of time?
  Yes. Make the crust and ganache up to 2 days ahead and keep the pie covered in the refrigerator. Add the marshmallow topping and toast it the day you plan to serve it, or a few hours beforehand.
• Why didn’t my chocolate ganache set?
  It may have needed more time. Give it at least 2 hours in the refrigerator, and longer if your kitchen was warm when the pie went in. Also make sure you used heavy cream. Milk, half-and-half, and lighter cream do not give the chocolate enough fat to set the same way.
• Why didn’t my ganache turn smooth?
  The cream may not have been hot enough, or the chocolate may have needed more time before stirring. Let it sit for another minute, then stir again. If you still see unmelted chocolate, warm the bowl very gently in short microwave bursts, stirring after each one.
• Why is my marshmallow topping grainy?
  The sugar was not completely dissolved before whipping. Put the mixture back over the simmering water and keep stirring until you can rub some between your fingers without feeling any crystals.
• Can I use pasteurized egg whites?
  Some cartons of liquid egg whites don’t whip well, so check the package before using them. The egg whites are heated with the sugar before whipping, which is part of the Swiss meringue-style method used for this topping.

From My Kitchen Notes

Small observations from the margins.

• Some things can completely change shape without becoming less true.
• I always try the easiest route first. Often it’s the first thing to fail.
• There’s never a prize for making something harder than it needs to be or pretending the shortcut worked.
• The easiest version is only useful when it gives you the same ending.
• A substitute can have all the right ingredients and still miss the entire idea.
• The chocolate makes this what it is. The marshmallow gets photographed. Let that sink in.
• Ordinary things can become very important when given enough air.
• The middle of something can feel like an ending when you’ve already moved on.
• I don’t need the season to end before admitting my appetite has changed.
• Some people are very good at staying familiar from a distance.
• A thing can look finished for years and still be waiting for the one step that makes it real.
• Height is not the same as depth. I’ve never been distracted by what rises first.
• The topping only works because it can hold air without disappearing.
• There is no shortcut for becoming the version that can stay present.
• The pie doesn’t need another ingredient. It needs the existing ones to finally meet.
• There’s a point when preserving the possibility becomes more destructive than risking the result.

More Ways to S’more Indoors

• S’mores Cookie Bars – Graham cookie dough, marshmallow crème.
• S’mores Parfaits – Layered chocolate dessert jars.
• Frozen S’mores Lasagna – Frozen layers of summer nostalgia.
• Air Fryer S’mores Egg Rolls – Crispy wrapper, molten center.
• S’mores Pretzel Bites – Sweet, salty, bite-sized treats.
• Peanut Butter Marshmallow Cookies – Chocolate chips, peanut butter, marshmallow.

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

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S'mores Pie

S'mores Pie is a no-bake dessert made with a buttery graham cracker crust, rich chocolate ganache filling, and a homemade toasted marshmallow topping. It has all the flavors of a classic s'more in a pie that's easy to slice and serve.

Course Dessert, Pie

Cuisine American

Keyword chocolate ganache pie, graham cracker crust pie, no-bake s'mores pie, s'mores pies, toasted marshmallow pie

Prep Time 20 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 575kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate (23 cm) Gives the pie the right thickness for neat slices.
• mixing bowls For combining graham cracker crust, heating heavy cream, holding chocolate over hot water for the ganache and marshmallow topping.
• Saucepan (large) Creates a double boiler for dissolving the sugar in the egg whites
• Stand Mixer or hand mixer with whisk attachment. Whips the marshmallow topping to stiff peaks.
• offset spatula or cack of a spoon. Makes it easy to spread the marshmallow topping.
• culinary torch Toasts the marshmallow topping like a classic s'more. Use the broiler if you don't have one.

Ingredients

Crust:

• 1½ cups (150 g) graham cracker crumbs
• 6 tbsps (85 g) salted butter melted
• ⅓ cup (67 g) granulated sugar

Filling:

• 12 oz (340 g) semi-sweet chocolate chips
• 1¼ cups (300 ml) heavy cream

Marshmallow Topping:

• 5 large (150 g) egg whites (separate eggs while they're cold)
• 1¼ cups (250 g) granulated sugar
• ¾ tsp (3 g) cream of tartar
• 2 tsps (10 ml) vanilla extract

Instructions

• Stir together the graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like wet sand and holds together when pressed between your fingers.
  1½ cups (150 g) graham cracker crumbs, 6 tbsps (85 g) salted butter, ⅓ cup (67 g) granulated sugar
• Press the crumb mixture firmly into the bottom and up the sides of a 9-inch (23-cm) pie plate using your fingers or the bottom of a measuring cup. Freeze for at least 1 hour, or overnight, so the crust stays firm when the filling is added.
• Place the semi-sweet chocolate chips in a large heatproof bowl. Heat the heavy cream until hot but not boiling, about 45 seconds in the microwave. Pour the cream over the chocolate and let it sit for 1 minute so the chocolate has time to melt. Stir until the ganache is completely smooth.
  12 oz (340 g) semi-sweet chocolate chips, 1¼ cups (300 ml) heavy cream
• Pour the ganache into the chilled crust and spread it into an even layer. Let it cool to room temperature, then refrigerate for at least 2 hours, or until the filling is firm.
• Fill a large saucepan with about 2 inches (5 cm) of water and bring it to a lazy simmer. Set a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. If you have a double boiler, you can also use that.
• Add the egg whites, granulated sugar, and cream of tartar to the bowl. Stir constantly for 8 to 10 minutes, or until the sugar has completely dissolved. Rub a little between your fingers. It should feel completely smooth with no sugar crystals remaining.
  5 large (150 g) egg whites, 1¼ cups (250 g) granulated sugar, ¾ tsp (3 g) cream of tartar
• Remove the bowl from the heat, stir in the vanilla extract, and beat with a stand mixer fitted with the whisk attachment, or a handheld mixer, starting on low speed and gradually increasing to high. Beat for 5 to 6 minutes, or until stiff peaks form. The marshmallow topping should be thick and hold together when you lift the whisk.
  2 tsps (10 ml) vanilla extract
• Spread the marshmallow topping over the chilled pie, creating swirls with the back of a spoon or an offset spatula. Toast with a culinary torch until lightly browned. Alternatively, place the pie under a preheated broiler for 1 to 2 minutes, watching closely so the marshmallow doesn't burn. Serve chilled.

Notes

• Freeze the crust before filling it to help it stay together when slicing.
• Heat the cream until hot, but don't let it boil.
• Let the hot cream sit on the chocolate for 1 minute before stirring for the smoothest ganache.
• Make sure the sugar is completely dissolved before whipping the marshmallow topping.
• The pie can be made 1 to 2 days ahead. Toast the marshmallow topping right before serving for the best appearance.
• Store covered in the refrigerator for up to 4 days.
• Freeze without the marshmallow topping for up to 1 month. Thaw overnight in the refrigerator before adding and toasting the topping.

 

 

If you’re making this S'mores Pie, 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: 145g | Calories: 575kcal | Carbohydrates: 58g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 290mg | Fiber: 3g | Sugar: 45g | Vitamin A: 770IU | Calcium: 70mg | Iron: 3mg

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

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

The post S’mores Pie appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

What Makes These Cabernet Brownies Different

• I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
• I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
• I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
• And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
• My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

• Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
• Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
• Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
• Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
• Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
• Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
• Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
• Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
• Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
• Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
• Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
• All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
• Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

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

• Step One (make the Cabernet reduction)
  Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
• Step Two (brown the butter and melt the chocolate)
  Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
• Step Three (mix the batter)
  Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
• Step Four (bake and let them cool)
  Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

• Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
• You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
• Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

• Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
• These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
• I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

• Can I use a different red wine instead of Cabernet Sauvignon?
  Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
• Do these brownies taste like wine?
  Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
• Can I leave out the balsamic vinegar?
  You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
• Can kids eat these brownies?
  These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
• Can I make these ahead of time?
  Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

• Cabernet has never really been interested in being everyone’s favorite. Neither am I.
• Life gets more interesting when you stop picking the safest option on the menu.
• There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
• The difference between good and unforgettable is usually one decision nobody else thought to make.
• If your brownies need frosting to be interesting, we should have a meeting.
• For those of you ordering vanilla cake. I wish you well.
• There’s a point where adding more sugar is just avoiding the conversation.
• Not every ingredient needs to stand out. They only need better company.
• A lot of things don’t become interesting until you stop watering them down.
• The wrong palate will always ask you to become sweeter. Just walk away.
• The best things always survive a bit of reduction.
• Reduce long enough, and eventually all that’s left is what was there all along.
• There’s a reason the most interesting bottles aren’t the sweetest ones.
• Corner piece people and center piece people will never agree. That’s why the pan has both.
• Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

• Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
• Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
• Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
• Chocolate Pancakes – Cocoa-rich batter with warm ganache.

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Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

• 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
• parchment paper Makes lifting and slicing easy.
• Saucepan (small). Reduces the Cabernet Sauvignon.
• light-colored saucepan Makes it easy to monitor the browned butter.
• mixing bowls (large) Combines the brownie batter.
• whisk Mixes the batter until smooth.
• rubber spatula Folds in the flour and chocolate without overmixing.
• instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

• 1 cup (240 ml) Cabernet Sauvignon
• 1 tsp (5 ml) balsamic vinegar

Brownies:

• ¾ cup (170 g) unsalted butter
• 8 oz (227 g) dark chocolate (60 to 70%) divided
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp (2 g) instant espresso powder
• 1 cup (200 g) granulated sugar
• ¾ cup (165 g) light brown sugar
• 3 large eggs room temperature
• 2 tsps (10 ml) vanilla extract
• ¾ tsp (4 g) fine sea salt
• 1 cup (120 g) all-purpose flour
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
• Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
  1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
• Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
  ¾ cup (170 g) unsalted butter
• Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
  8 oz (227 g) dark chocolate (60 to 70%)
• Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
  ½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
• Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
  1 cup (120 g) all-purpose flour
• Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
• Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
  flaky sea salt
• Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

• Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
• Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
• Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
• Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
• Fold the flour in just until combined to keep the brownies dense and fudgy.
• An instant-read thermometer is the most reliable way to prevent overbaking.

 

 

 

If you’re making these Cabernet Sauvignon Brown Butter Brownies, 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: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

Honey Garlic Hasselback Kielbasa Bites with a Sticky Honey Garlic Glaze and Creamy Honey Mustard

Kielbasa was something I ate regularly growing up, and it’s still something I look forward to. But this time, I wanted to make it into a bite-sized appetizer with more surface to brown and pockets that would catch a honey garlic glaze. I ended up with these honey garlic hasselback kielbasa bites, and instead of brushing the glaze on from the beginning, I baked the kielbasa first so the cuts had time to open before coating them and finishing with a second brush of reserved glaze after baking. I also made a creamy honey mustard to serve alongside, and dipping the bites into the sauce seems to be everyone’s favorite part. Including mine.

I’ve never needed much of an excuse to make smoked kielbasa. Both sides of my family are Polish, and my grandparents’ path to Los Angeles was anything but a straight line. My grandfather came from Poland through Montreal, while my grandmother came through Mexico. They were both turned away at Ellis Island before eventually making their way to California. Somehow, they both ended up there, found each other, and were instrumental in helping build a Polish community around them.

The church we went to every weekend was a huge part of that. My parents also gave so much of their time there, and my dad even donated a massive stained-glass window that’s still there today with his name etched in glass in the corner. Most Sunday mornings, they made breakfast after the early Mass. It helped support the church, but looking back it was really about community. I swear that sausage had a social network before Facebook.

For me, the best part was that every Sunday morning, there was kielbasa. Smoked and the fresh kind.

My godmother Alice would pick up these hard rolls from a bakery on Fairfax that I still think about because I have never found anything like them again. They had the kind of crust that shattered when you bit into them, with fluffy white bread on the inside. I would strategically slice my kielbasa in half lengthwise, place it in the roll and douse it in yellow mustard. It was messy. I didn’t care.

That taste is something I think about often, and it’s the driver behind all of my kielbasa experiments. I’m always finding another reason to bring it back into my kitchen.

My honey garlic hasselback kielbasa bites are obviously a long way from those Sunday morning sandwiches, but that’s kind of how cooking goes. The things we grow up with have a way of coming along for the ride.

This time I made small hasselback cuts instead of slicing the kielbasa into regular pieces, giving it more places to brown and for the honey garlic butter to go. I bake the kielbasa first so the cuts have time to open before adding the glaze, then finish it with one last brush before serving so every bite catches more of the honey garlic butter.

And because I’m convinced kielbasa needs a sidekick, I made a creamy honey mustard sauce for dipping.

What Makes This Recipe Different

• I hasselback the kielbasa first, then cut it into smaller pieces instead of leaving the whole sausage together. Each piece becomes its own bite with the cuts opening up as it bakes. This gives the honey garlic butter a final destination.
• I’ve tried it both ways, but I prefer baking the kielbasa before adding the honey garlic butter because honey doesn’t need much time in the oven. Letting the sausage start cooking first gives the cuts time to open and the outside time to brown before adding the glaze.
• I save some of the honey garlic butter for after baking instead of using it all at once. That last coating brings back some of the fresh honey garlic flavor that mellows while the kielbasa bakes.
• Cutting the kielbasa into bite-sized pieces changed the recipe for me. This is what made it appetizer-worthy.
• The creamy honey mustard isn’t here because I think every appetizer needs a dipping sauce. But after trying them together, I wouldn’t serve the kielbasa without it.

Ingredients

• Smoked kielbasa – A fully cooked sausage is what you want because it holds the hasselback cuts and opens as it bakes, making room for the glaze.
• Fresh parsley – Adds color and freshness before serving.
• Honey – Sweetens the glaze and creates the sticky coating as it bakes.
• Unsalted butter – Adds richness.
• Apple cider vinegar – Balances the sweetness from the honey and adds some zing to both the glaze and the dipping sauce.
• Garlic powder – Adds savory flavor without worrying about fresh garlic burning in the oven.
• Mayonnaise – Makes the dipping sauce creamy.
• Honey mustard – Keeps the honey flavor going without needing multiple kinds of mustard.
• Kosher salt – Necessary.

How to Make Honey Garlic Hasselback Kielbasa Bites

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

• Step One (hasselback the kielbasa)
  Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top, letting the chopsticks stop your knife before it cuts all the way through. Once both ropes are hasselbacked, cut them into bite-sized pieces between every few slices so each piece stays connected at the bottom. Arrange them cut side up on a parchment-lined baking sheet so they have room to open as they bake.
• Step Two (bake the kielbasa)
  Bake at 400°F (205°C) for 12 to 14 minutes, until the cuts begin to open and the sausage starts to brown. Giving the kielbasa this time in the oven before adding the honey garlic butter keeps the glaze from spending too much time in the oven.
• Step Three (make the honey garlic butter)
  While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour about 2 tablespoons into a separate bowl and save it for finishing after baking.
• Step Four (glaze the kielbasa)
  Brush the remaining honey garlic butter over the kielbasa, making sure some gets down into the opened cuts. Return the pan to the oven for another 6 to 8 minutes, until the glaze is sticky and the kielbasa is browned. For a little more color, broil for 1 to 2 minutes at the end, watching closely because honey can burn quickly.
• Step Five (make the creamy honey mustard)
  While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt. If the sauce seems too thick for dipping, stir in another splash of apple cider vinegar until it’s where you want it.
• Step Six (finish and serve)
  Brush or drizzle the reserved honey garlic butter over the warm kielbasa as soon as it comes out of the oven. Let the bites rest for a few minutes, then sprinkle with parsley and serve warm with the creamy honey mustard.

Recipe Tips

• Keep the kielbasa cold until you’re ready to slice it. It makes the hasselback cuts much easier.
• Use chopsticks or wooden skewers as your guide when slicing. They stop the knife before it reaches the bottom, so the pieces stay connected.
• Hasselback the whole kielbasa rope first, then cut it into pieces. It is much easier than trying to make tiny cuts on individual pieces.
• Brush the glaze down into the openings instead of only coating the top. The spaces are the reason for cutting the kielbasa this way.
• Only broil at the end if you want more color. Keep an eye on it because honey can go from perfect to too dark quickly.
• Let the bites sit for a few minutes before serving. The glaze thickens and sticks better as it cools.

Storage

• Store leftover kielbasa bites in an airtight container in the refrigerator for up to 4 days.
• Keep the creamy honey mustard in a separate container and stir before serving.
• Reheat the kielbasa in a 350°F (175°C) oven or air fryer until warmed through. This keeps the texture better than reheating too quickly.
• The microwave works too, but the glaze will soften more and you’ll lose some of the browning from the oven.
• I don’t recommend freezing this recipe. The sauce and texture are much better when made fresh.

FAQs

• Can I cut the kielbasa into pieces before making the hasselback cuts?
  I wouldn’t. It is much easier to slice the whole rope first while you have more control, then cut it into bite-sized pieces afterward.
• Can I make these ahead of time?
  Yes. You can cut the kielbasa, make the honey garlic butter, and mix the dipping sauce ahead of time. Bake and glaze the kielbasa shortly before serving for the best result.
• Can I use another kind of sausage?
  Yes. Turkey kielbasa, beef kielbasa, andouille, or another fully cooked smoked sausage will work. Choose something firm enough to hold the cuts.
• Why didn’t my hasselback cuts open?
  The cuts may not have been deep enough, or the kielbasa needed more time in the oven before adding the glaze. The chopstick method helps keep the cuts even without slicing all the way through.

From My Kitchen Notes

Small observations from the margins.

• It’s interesting how things stay with us before ever understanding why.
• Nobody thinks they’re creating a memory while they’re making breakfast. Usually they are.
• Lots of things become important because they happen over and over.
• The smallest traditions tend to hold the most weight.
• Sometimes what survives is a flavor or a place. Or a name in the corner where most people never think to look.
• Apparently my kielbasa comes with a complete ancestry report.
• Recipes travel farther than any one of us expects.
• Sometimes the things we keep going after are more connected than we first realized.
• And there are things that hold more history than they ever explain.
• Changing something doesn’t mean leaving it behind.
• You can honor where something came from without keeping it exactly the same.
• The outside can look completely different and still have the same beginning.
• What’s most important is what survives a transformation.
• The right cuts let more things in.
• Not every cut is damage.
• Maybe something just needs room to open before anything new can reach it.
• The parts that stay with me are usually not the ones I expect.
• Sometimes it takes years to be ready for the next version.
• I’ve found the best things don’t ask me to erase the first chapter. But they do want to know if there’s room for another one.

More Appetizers Worth Passing Around

• Chicago Hot Dog Pigs in a Blanket – Chicago dog flavors, mustard dip.
• Hot Honey Peach Chicken and Waffle Bites – sweet, spicy, skewered bites.
• Sausage Balls – smoked cheddar, chipotle sausage bites.
• Ground Turkey Stuffed Jalapeños – cheesy, spicy, pepper-filled bites.
• Dill Pickle Dip – tangy, creamy, pickle-loaded dip.

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

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Honey Garlic Hasselback Kielbasa Bites

Honey Garlic Hasselback Kielbasa Bites are brushed with honey garlic butter after they begin to brown, then finished with a second coat for an extra glossy glaze. Serve them warm with creamy honey mustard for an easy appetizer that's made for dipping.

Course Appetizer

Cuisine American

Keyword creamy honey mustard, game day appetizer, hasselback kielbasa, honey garlic hasselback kielbasa bites, honey garlic kielbasa bites, honey garlic sausage bites, party appetizer, smoked kielbasa appetizer, smoked sausage appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 443kcal

Author Cathy Pollak

Equipment

• baking sheet (rimmed). Gives the kielbasa room to brown evenly.
• parchment paper Prevents the honey glaze from sticking.
• Cutting board For hasselbacking and slicing the kielbasa.
• Knife To make clean, even cuts.
• skewers or chopsticks. Keeps the knife from cutting all the way through the kielbasa.
• mixing bowls (small). For mixing the glaze and dipping sauce.
• pastry brush Brushes the glaze into the hasselback cuts.

Ingredients

Honey Garlic Hasselback Kielbasa:

• 2 (14 oz / 396 g) smoked kielbasa sausage ropes

Honey Garlic Butter:

• ⅓ cup (113 g) honey
• 3 tbsps (42 g) unsalted butter melted
• 1 tsp (5 ml) apple cider vinegar
• 1 tsp (3 g) garlic powder

Creamy Honey Mustard:

• ⅓ cup (77 g) mayonnaise
• ¼ cup (85 g) honey mustard
• 1 tsp (5 ml) apple cider vinegar more if needed
• ¼ tsp (1.5 g) kosher salt

Garnish:

• chopped fresh parsley

Instructions

• Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
• Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top of the sausage, letting the chopsticks stop your knife before you cut all the way through.
  2 (14 oz / 396 g) smoked kielbasa sausage ropes
• Cut the hasselbacked kielbasa into bite-sized pieces, slicing between every few cuts so each piece stays connected at the bottom. Arrange the pieces cut side up on the prepared baking sheet.
• Bake for 12 to 14 minutes, or until the cuts begin to open and the kielbasa starts to brown.
• While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour 2 tablespoons (40 g) into a separate bowl and reserve it for finishing.
  ⅓ cup (113 g) honey, 3 tbsps (42 g) unsalted butter, 1 tsp (5 ml) apple cider vinegar, 1 tsp (3 g) garlic powder
• Brush the remaining honey garlic butter over the kielbasa, making sure some of it gets down into the opened cuts. Return the pan to the oven and bake for another 6 to 8 minutes, or until the glaze is sticky and the kielbasa is nicely browned.
• If you'd like a little more color, broil for 1 to 2 minutes, watching carefully because the honey can burn quickly.
• While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt until smooth. If you'd like a thinner dipping sauce, stir in a little more apple cider vinegar.
  ⅓ cup (77 g) mayonnaise, ¼ cup (85 g) honey mustard, 1 tsp (5 ml) apple cider vinegar, ¼ tsp (1.5 g) kosher salt
• Remove the pan from the oven and brush or drizzle the reserved honey garlic butter over the warm kielbasa. Let the bites rest for 3 to 5 minutes, sprinkle with chopped parsley, and serve warm with the creamy honey mustard.
  chopped fresh parsley

Notes

• Keep the kielbasa cold before slicing. A firmer sausage is much easier to hasselback neatly.
• Use chopsticks or wooden skewers as cutting guides so you don't accidentally slice all the way through.
• Bake the kielbasa before glazing. Smoked kielbasa contains enough fat to brown on its own, and waiting to add the honey garlic butter gives the cuts time to open while keeping the glaze from getting too dark.
• Brush the glaze into the hasselback cuts instead of only over the top so every bite catches more of the honey garlic butter.
• Reserve part of the glaze for after baking. The fresh glaze gives the finished kielbasa an extra shiny finish.

 

 

If you’re making these Honey Garlic Hasselback Kielbasa Bites, 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: 170g | Calories: 443kcal | Carbohydrates: 22g | Protein: 13g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1243mg | Potassium: 385mg | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Have you made these Honey Garlic Mediterranean Kielbasa Bites? 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 Honey Garlic Hasselback Kielbasa Bites appeared first on Noble Pig.

Fresh Cherry Pie That Starts on the Stovetop

Fresh cherry pie has always been about one thing for me. I want to cut into it and see the filling stay in the pie instead of creeping out all over the plate. And that rarely happens. Fresh cherries release a lot of juice as they cook, so I started thickening the filling on the stovetop before assembling the pie instead of waiting for everything to happen in the oven. Once the pie cools, the filling stays put, inside the flaky homemade crust. The pie crust stays crisp underneath the filling instead of turning into a soggy mess.

I’ve been fresh cherry obsessed for as long as I can remember. In fact, I would be halfway up a cherry tree before anyone could stop me. Not that they were going to either. Every summer we’d drive out to Cherry Valley and Beaumont in Southern California to go cherry picking, and while the adults were organizing themselves with buckets, I was already climbing. If there was one thing I wasn’t afraid of, it was climbing a tree and scaling those extremely tall orchard ladders. When you’re five or six years old and weigh next to nothing, I could scooch way out onto branches the adults were never going to mess with, and that’s where all the best cherries were anyway.

I never came home clean. I’d sit up in the trees eating cherries until the juice was running down my arms, and into the creases of my elbows and neck, and all over the front of whatever T-shirt I was wearing. I was so completely sticky and filthy, and couldn’t have cared less. I probably ate as many cherries sitting in those trees as we picked. Those were the best days.

My parents’ friends, Leo and Sally, had a chicken farm out that way, and we’d always stop to visit on the way home. My mom would bring them cherries, and while the adults hung out, Sally would hand me a basket and let me run around and grab fresh eggs to take home. The chickens were everywhere. I guess we’d call that free range nowadays. Then we’d sit down to bowls of ice cream topped with some of the fresh cherries we picked that day before heading home. At some point my mom would make cherry ice cream and at least one or two cherry pies. My mom was quite skilled at making pie crust. I’ll give her that. And fresh cherry pie became a reliable part of my summers growing up.

Now I have a couple of cherry trees of my own here in Oregon, although whether I get cherries depends on the year. They’re more weather-dependent than anything I’ve ever grown, and when they do have a good crop, the birds usually decide they’re ripe about five minutes before I do. Most years I head out to the Columbia River Gorge during cherry season instead, climbing the ladders, wishing I could still shimmy out on the branches, but always filling a bag or two, and coming home to make pie.

Cherry season doesn’t last very long around here or anywhere really. I think that’s part of why it always feels special. The way I make the pie has changed a little over the years, too. I wanted the filling to be thick enough that it stayed inside the pie where it belongs instead of escaping onto the plate like a river. After enough summers of tinkering with it, this is how I’m doing it now.

What Makes This Recipe Different

• One of my biggest issues with fresh cherry pie is the juice chaos caused by the cherries releasing their juices for the first time inside the oven. I wanted to take care of that before I put together the pie by cooking the filling on the stovetop first. This way, the cherries have a chance to release their juices before baking, and the cornstarch is already fully activated. I already know how thick the filling is before it ever reaches into the crust.
• I also started roughly chopping the cherries instead of leaving them whole. Whole cherries leave these big gaps in the filling and make the slices harder to serve neatly. Chopping them helps the fruit come together evenly, so every slice is packed with cherries instead of large pockets that want to fall apart and roll around the minute you cut into the pie.
• When I make pie dough, I skip the pastry cutter step altogether and grate frozen butter directly into the flour. The shreds of butter stay cold as they’re mixed into the dough and create the flaky layers we all want in our pie crust. It’s become my favorite way to make pie crust because it’s simple and the results are consistent.
• Once the lattice is finished, I put the pie into the refrigerator before the oven. Rolling, weaving, and handling the dough warms the butter, so giving the assembled pie time to chill again helps firm everything back up. That’s how the crust bakes up flaky. It’s not the same without this step.
• I also bake the pie at two temperatures. Starting with higher heat to set the crust, then lowering the temperature so the filling has enough time to bubble without the pastry getting too dark.

Ingredients

• All-Purpose Flour – Makes a pie crust that’s flaky but still strong enough to hold the cherry filling without falling apart.
• Granulated Sugar – A little goes into the pie dough, while the rest sweetens the cherries.
• Table Salt – Belongs in both the crust and the filling and helps balance the sweetness.
• Unsalted Butter – I freeze the butter first, then grate it directly into the flour instead of cutting it into cubes. The little shreds stay cold and distribute throughout the dough, and help create flaky layers as the pie bakes. European-style butter is preferred because it has less water content and more butterfat.
• Ice Water – Cold water helps bring the dough together while keeping the butter as cold as possible.
• Fresh Sweet Cherries – I usually make this pie with Bing cherries, although any sweet cherry is fine. I roughly chop them instead of leaving them whole so every slice has a more even layer of fruit.
• Fresh Lemon Juice – Balances the sweetness of the cherries without making the pie taste lemony.
• Cornstarch – Thickens the filling. Since I cook the cherries on the stovetop first, the cornstarch is already fully activated before the pie ever goes into the oven.
• Vanilla Extract – Adds warmth.
• Almond Extract – You only need a small amount, and it’s one of the best flavor pairings with cherries.
• Egg – Brushed over the lattice before baking for a shiny, golden crust.
• Turbinado Sugar – Completely optional, but I love sprinkling a little over the egg wash because it adds a light crunch and sparkle to the finished pie.

How to Make Fresh Cherry Pie

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

• Step One (make the pie dough)
  Whisk together the flour, sugar, and salt in a large bowl. Grate the frozen butter directly into the flour, tossing it into the flour every so often so the shreds stay coated instead of clumping together. Add the ice water and use your hands to bring the dough together. If it still feels a little dry, add another tablespoon or two of water until it holds together when you squeeze it. Divide the dough in half, shape each half into a disc, wrap them well, and refrigerate for at least an hour.
• Step Two (cook the cherry filling)
  Pit and roughly chop the cherries, then stir them together with the lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a saucepan. Cook over medium heat until the filling comes to a boil, then keep cooking for about 5 minutes until it’s thickened. You’ll know it’s ready when the juices lose that cloudy look and become shiny. Let the filling cool until it’s warm or completely cool before you start assembling the pie.
• Step Three (assemble the pie)
  Roll one disc of dough into a circle about ⅛-inch thick and fit it into a 9-inch pie plate, leaving a little overhang around the edges. Spoon in the cooled cherry filling. Roll out the second disc, cut it into strips, and weave the lattice over the top. Trim away the extra dough, crimp the edges, brush everything with the egg wash, and sprinkle with turbinado sugar if you’re using it.
• Step Four (chill and bake)
  Slide the assembled pie back into the refrigerator while the oven preheats. After all the rolling and weaving, I like giving the butter a chance to firm back up before it goes into the oven. Bake the pie at 400°F for 15 minutes, then reduce the oven to 350°F and keep baking until the crust is golden brown and the cherry filling is bubbling right through the center of the lattice, not just around the edges. If the crust starts getting darker than you’d like, loosely cover the edges with foil or a pie shield.
• Step Five (let it cool)
  Transfer the pie to a wire rack and let it cool completely before slicing. I know it’s tempting to cut into it while it’s still warm, but this is when the filling finishes setting. Give it the time it needs, and you’ll be rewarded with slices that stay where they’re supposed to instead of leaving half the filling behind on the plate.

Recipe Tips

• If your cherries are super juicy, let the filling simmer another minute or two before taking it off the heat. I’d much rather thicken it on the stovetop than wish I had after the pie comes out of the oven.
• If the dough becomes soft while you’re rolling or weaving the lattice, slide it back into the refrigerator for a few minutes before continuing. Cold dough is easier to roll, weave, and crimp.
• If you’re using a cherry pitter, wear an apron. Cherry juice has a way of finding the one shirt you don’t want to stain.
• A metal pie plate will give you more browning on the bottom crust than glass, but either works well with this recipe. I prefer glass.

Storage & Leftovers

• Cover the pie loosely and keep it at room temperature for up to 2 days, or refrigerate it for up to 5 days if your kitchen is warm.
• I like this pie even more the next day. The filling firms up a little more overnight, making the slices easier to serve.
• If you want to warm a slice, a few minutes in a 300°F oven works better than the microwave if you want to keep the crust crisp.

FAQs

• Can I use frozen cherries?
  Yes. Thaw them first and drain away any excess liquid before making the filling. Frozen cherries release more juice than fresh, so you may need to simmer the filling a little longer until it reaches the same consistency.
• Can I use sour cherries instead of sweet cherries?
  Yes. Sour cherries make good pie, but you’ll want to increase the sugar since they’re much more tart than Bing or other sweet cherries.
• Do I have to make a lattice crust?
  Not at all. A full top crust works just as well. Be sure to cut a few vents in the top so steam can escape while the pie bakes.
• Why grate the butter instead of cutting it into cubes?
  This is an easy way to distribute the butter evenly through the dough without pulling out a pastry cutter. It mixes in quickly while leaving plenty of small pieces that make the flaky layers.
• Why is my cherry pie runny?
  Usually one of two things happened. Either the pie was sliced before it had completely cooled, or the filling didn’t spend enough time thickening on the stovetop or bubbling in the oven.
• Can I make this pie ahead of time?
  Yes. It’s a great make-ahead dessert. Bake it the day before you plan to serve it, and the filling will be even better the next day.

From My Kitchen Notes

Small observations from the margins.

• The best fruit is almost always worth the inconvenience.
• A pie doesn’t care how impatient you are.
• Sometimes what I’ve been waiting for has a very short season.
• Lots of things fall apart because somebody cut into them too soon.
• A lot of opportunities don’t disappear. They get eaten by birds.
• The sweetest things usually leave a mark.
• Not everything needs another sign. They’re already ripe.
• There are rituals that stain your hands way after you’re finished with them.
• All things that make aren’t necessarily a mistake.
• The hardest part isn’t making the pie. It’s waiting long enough to cut the first slice.
• Some days perfection matters. Cherry pie has never been one of them.
• Some things spend all year becoming ready and disappear in two weeks. Maybe that’s part of why they’re important.
• We all think timing is about clocks. Nature has never agreed with that.
• Some of us weave everything togehter justright, and there are may of us who keep going until it holds together itself. Both usually end up with pie.
• The filling was always going to get hot. That was the whole idea.
• Certain processes look like patience from the outside and fear from the inside. I recognize them both.
• Sometimes the best things don’t stay very long. That doesn’t make them any less worth waiting for.
• There is a point where protecting the crust stops it from becoming pie. That’s not just about pie.
• There are people who mistake hesitation for wisdom. The fruit doesn’t.
• Trees and people can spend their whole lives becoming ready for a moment they never allow to arrive.
• There are people who wait for certainty. Cherry season has never worked that way. Sometimes you don’t need more time. You only need to preheat the oven.

More Summer Fruit Desserts

• Chocolate Cherry Cupcakes – Cherry buttercream from preserves.
• Fresh Cherry Coconut Chocolate Chip Ice Cream – Coconut ice cream, cherries, chocolate.
• Lemon Blackberry Bundt Cake – Lemon soak, fresh blackberry glaze.
• Peach Cobbler Bundt Cake with Bourbon Caramel – Peach cake with bourbon caramel.
• Coconut Peach Crisp – Buttery oat topping, ripe peaches.

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Fresh Cherry Pie

This Fresh Cherry Pie starts with homemade pie dough made from grated frozen butter for a flaky crust, then fills it with fresh cherries cooked on the stovetop before baking. The filling thickens before it reaches the oven, giving the pie a head start and helping it slice neatly once cooled.

Course Dessert, Pie

Cuisine American

Keyword best cherry dessert, cherry dessert, cherry pie, cherry pie recipe, cherry pie with lattice crust, classic cherry pie, fresh cherry dessert, fresh cherry pie, fresh cherry pie filling, homemade cherry pie, lattice cherry pie, summer cherry pie

Prep Time 1 hour hour 25 minutes minutes

Cook Time 55 minutes minutes

Chilling + Cooling: 1 hour hour 45 minutes minutes

Total Time 4 hours hours 5 minutes minutes

Servings 8

Calories 515kcal

Author Cathy Pollak

Equipment

• mixing bowls (large). For mixing the pie dough.
• measuring cups and spoons For ingredient accuracy.
• box grater To grate the frozen butter.
• Saucepan (medium). For cooking the cherry filling.
• cherry pitter (optional) or metal straw. Speeds up pitting the cherries.
• pastry brush To brush the egg wash on the lattice crust.
• 9-inch pie plate (23 cm) For baking the pie.
• pastry wheel (optional) or knife. Makes the lattice crust strips.
• pie shield (optional) or foil. To keep your pie crust edges from burning.

Ingredients

Pie Dough:

• 2½ cups (300 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) unsalted butter frozen
• ¼ cup (60 ml) ice water plus 1–2 tablespoons (15–30 ml) more if needed

Cherry Filling:

• 4½ cups fresh cherries pitted and roughly chopped (about 1 ½ pounds / 680 g pitted, or about 3 pounds / 1.4 kg whole cherries before pitting)
• 1 tbsp (15 ml) fresh lemon juice
• ⅓ cup (40 g) cornstarch
• ⅔ cup (135 g) granulated sugar
• ½ tsp (3 g) table salt
• 1 tsp (5 ml) vanilla extract
• ¼ tsp (1 ml) almond extract

Topping:

• 1 large egg
• 1 tbsp (15 ml) water
• 2 tbsps (24 g) turbinado sugar (optional, for sprinkling after egg wash)

Instructions

• Whisk together the flour, sugar, and salt in a large mixing bowl.
  2½ cups (300 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt
• Grate the frozen butter directly into the flour, tossing it every so often so the shreds stay coated instead of clumping together.
  1 cup (227 g) unsalted butter
• Pour in the ice water and use your hands to bring the dough together. If the dough still looks dry, add another tablespoon or two (15-30 ml) of ice water until it holds together when squeezed. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for 1 hour.
  ¼ cup (60 ml) ice water
• Pit the fresh cherries. If you don't have a cherry pitter, place a cherry on the neck of a small bottle and push a metal straw through the center to remove the pit. Roughly chop the cherries so they distribute more evenly throughout the filling.
  4½ cups fresh cherries
• Combine the chopped cherries, lemon juice, cornstarch, sugar, salt, vanilla, and almond extract in a medium saucepan. Cook over medium heat until the mixture comes to a boil, stirring frequently. Continue cooking for about 5 minutes, until the filling has thickened and the cornstarch is fully cooked. Remove from the heat and let the filling cool until warm or completely cool before assembling the pie.
  1 tbsp (15 ml) fresh lemon juice, ⅓ cup (40 g) cornstarch, ⅔ cup (135 g) granulated sugar, ½ tsp (3 g) table salt, 1 tsp (5 ml) vanilla extract, ¼ tsp (1 ml) almond extract
• Roll one disc of dough into a circle about ⅛ inch (3 mm) thick. Fit it into a 9-inch (23 cm) pie dish, leaving a little overhang around the edges. Spoon the cooled cherry filling into the crust.
• Roll out the second disc of dough and cut it into strips about ½ inch (1.25 cm) wide. Arrange half of the strips across the pie, then weave the remaining strips over and under to form a lattice top. Trim away the excess dough, then crimp the edges to seal.
• Whisk together the egg and water. Brush the lattice with the egg wash and sprinkle with turbinado sugar, if using.
  1 large egg , 2 tbsps (24 g) turbinado sugar, 1 tbsp (15 ml) water
• Refrigerate the assembled pie for about 45 minutes while the oven preheats to 400°F (200°C). Chilling the pie helps the butter firm up again before baking.
• Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and continue baking for about 35 minutes, until the crust is golden brown and the cherry filling is bubbling through the lattice. If the crust begins browning too quickly, loosely cover the edges with foil or a pie shield.
• Transfer the pie to a wire rack and let it cool completely before slicing. The filling continues to set as the pie cools, making neater slices.

Notes

• European-style butter, such as Kerrygold, has a higher butterfat content and makes an especially flavorful pie crust.
• Cooking the filling before assembling the pie gives the cornstarch time to fully thicken the cherry juices before baking.
• Let the filling cool before adding it to the crust to help prevent a soft bottom crust.
• A lattice top allows steam to escape while the pie bakes, but a solid top crust with a few vents also works well.
• The pie slices best after cooling completely, and I think it's even better the next day.

 

 

If you’re making this Fresh Cherry Pie, 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: 185g | Calories: 515kcal | Carbohydrates: 67g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 387mg | Potassium: 255mg | Fiber: 3g | Sugar: 28g | Vitamin A: 900IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

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

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

The post Fresh Cherry Pie appeared first on Noble Pig.

Individual Angel Food Cakes Without the Tube Pan

I don’t make angel food cake very often, but when I do, I usually make cupcakes instead. They’re easier to serve, I don’t have to mess with a tube pan, and everybody gets their own whipped cream and berries.

I did grow up eating a lot of angel food cake. My mom made it regularly in one of those aluminum tube pans that was a staple in every kitchen in the seventies. It was the era of cake and coffee, and angel food cake made an appearance often enough that it felt like a regular menu item.

One summer afternoon, my mom was having a ladies’ luncheon at our house, which was nothing unusual. The lady down the street was her Mary Kay cosmetics rep and had come over to do one of those lipstick and cold cream presentations that seemed to happen on random weekdays because everybody was home. I was young, four or five years old, but I remember I was wearing a yellow gingham sundress and white Mary Janes because even luncheons on a Tuesday afternoon required dressing up.

Instead of her usual angel food cake, my mom made angel food cupcakes for the first and only time. She topped them with whipped cream and perfect little strawberries and put them in the refrigerator until dessert. I remember being very happy about this change.

The Mary Kay lady had a daughter who was a year older than I was and I dreaded every minute I had to spend with her. She had the exact same energy as the Veruca Salt character from Charlie and the Chocolate Factory. Once the adults disappeared into the formal living room for the presentation, she made it clear to me she was going to eat the strawberries off the cupcakes. I remember being completely horrified and tried to stop her, even though I was afraid of her. I also tried to tell my mom, but got in trouble for tattling because she stopped me before I could tell her there was a dessert emergency happening in the kitchen.

By the time the presentation ended, that girl had eaten nearly every strawberry off the cupcakes, while simultaneously scooping up the whipped cream with them, and the cupcakes looked awful. My mom was visibly annoyed because she was a perfectionist when it came to entertaining. I was vindicated because I tried to tell her. And she never made angel food cupcakes again, which I think is funny now.

So naturally, decades later, I make them myself. They’re still little individual angel food cakes topped with whipped cream and berries, only this time nobody is stealing the strawberries. I never had to have playtime alone with that girl again. That was probably my biggest win.

What Makes This Recipe Different

• Angel food cake always meant pulling out the aluminum tube pan. They’re fine, but they’re bulky to store. Angel food cake sliced from a larger cake always looks slightly squashed. Because it is.
• I prefer angel food cake as cupcakes because I love individual serving desserts. Everyone gets their own little cake topped with whipped cream and berries, and there’s nothing to slice at the table.
• The cupcakes bake in a standard muffin tin with paper liners, so the tube pan is unnecessary. They also bake more quickly and are easy to serve for brunches, showers, and summer gatherings.
• I make my own cake flour by combining all-purpose flour and cornstarch instead of buying a separate box. Those are ingredients I almost always have in my pantry anyway.
• The dry ingredients are sifted three times, which might sound excessive until you’ve tried folding flour into whipped egg whites. Even tiny clumps can deflate the batter, so the extra sifting makes everything disappear into the meringue much more easily.
• I finish the cupcakes with homemade whipped cream and fresh berries instead of heavy frosting because that’s really what I want from angel food cake. The whipped cream keeps it light, and the blueberries and raspberries look like they belong there rather than sitting on top as decoration.

Ingredients

• Superfine Sugar – dissolves more easily into whipped egg whites than regular granulated sugar, which helps create a smoother, more stable meringue. If you don’t have superfine sugar, pulse regular sugar in a food processor for about 30 seconds.
• All-Purpose Flour – Combined with cornstarch, it creates a homemade cake flour that gives the cupcakes a softer texture.
• Cornstarch – Lowers the protein content of the all-purpose flour, creating homemade cake flour for a softer, more tender cupcake.
• Salt – Balances the sweetness without making the cupcakes taste salty.
• Egg Whites – Egg whites are responsible for almost all of the rise in angel food cake. Fresh egg whites are best because they whip into a more stable meringue than carton egg whites. It’s easiest to separate the eggs while they’re cold, then let the whites come to room temperature before whipping.
• Warm Water – Helps the egg whites whip more easily and expand.
• Cream of Tartar – Stabilizes the whipped egg whites so they hold their volume while baking.
• Vanilla Extract – Gives angel food cake its classic vanilla flavor.
• Heavy Whipping Cream – The classic topping for angel food cake. It complements the delicate cake instead of covering it with a heavy frosting.
• Confectioners’ Sugar – sweetens the whipped cream.
• Fresh Mixed Berries – Add color and freshness while balancing the sweetness of the cake and whipped cream.

How to Make Angel Food Cupcakes

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

• Step One (prepare the muffin tins)
  Preheat the oven to 325°F (163°C) and line 16 muffin cups with paper liners. Don’t grease the liners or the pan. Angel food batter needs a surface to grab onto as it rises, and a greased pan makes that much harder. You’ll need two standard 12-cup muffin tins for this recipe, and it’s fine if some of the cups are empty.
• Step Two (prepare the dry ingredients)
  Sift 1/4 cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Then do it two more times for a total of three siftings. Because angel food cake depends almost entirely on whipped egg whites for its rise, even tiny flour clumps can knock out some of that air while you’re folding.
• Step Three (whip the egg whites)
  Beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining 1/2 cup (100 g) superfine sugar while beating, then continue until the egg whites hold soft peaks. The peaks should gently curl over when you lift the beaters. You’re not looking for stiff peaks. Angel food cake bakes best when the egg whites still have a little flexibility. Beat in the vanilla extract.
• Step Four (fold the batter)
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold only until the flour disappears into the batter. The air in the egg whites is what gives angel food cupcakes their light, cloud-like texture, so this is one of those times when less mixing is better.
• Step Five (bake the cupcakes)
  Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Step Six (cool and decorate)
  Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely. Beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form. Spoon or pipe the whipped cream onto the cooled cupcakes and finish with fresh berries before serving. I spoon it on because angel food cake has always looked better to me with soft clouds of whipped cream than perfectly piped swirls.

Recipe Tips

• Separate the eggs while they’re cold. The yolks are much less likely to break, and then you can let the whites come to room temperature before whipping.
• You don’t want to skip the triple sifting step. I know it sounds like one of those old baking instructions, but it really does make the flour mixture much easier to fold into the egg whites.
• Make sure to take your time folding. Angel food cake gets almost all of its rise from whipped egg whites, so preserving the air is much more important than mixing quickly.
• This isn’t the time to chase stiff peaks when whipping the egg whites. The peaks should gently curl over at the tip. Overwhipped egg whites are more likely to collapse.
• Don’t grease the pan or paper liners. Angel food batter likes having something to hold onto as it rises.
• The cupcakes don’t need to cool upside down the way a full-size angel food cake does. The smaller cakes and paper liners provide enough support while they cool.
• Wait until the cupcakes are completely cool before adding the whipped cream. Even slightly warm cupcakes will soften it.
• I usually add the berries right before serving because they look their prettiest and freshest that way.

Storage & Leftovers

• Store the plain cupcakes in an airtight container at room temperature for up to 1 day or refrigerate them for up to 3 days.
• Once topped with whipped cream and berries, the cupcakes should be refrigerated and are best within about two days. The whipped cream gradually softens and the berries begin releasing moisture, so they’re nicest the day they’re assembled.
• For longer storage, wrap the unfrosted cupcakes individually, then freeze them in a freezer bag or airtight container. Let them thaw at room temperature, then top with freshly whipped cream and berries before serving.

FAQs

• Can I use carton egg whites?
  Fresh egg whites produce the most stable meringue and give the cupcakes their best rise. Carton egg whites often don’t whip to the same volume.
• Can I use cake flour instead?
  Yes. You can substitute cake flour for the all-purpose flour and cornstarch combination if you already have it on hand.
• Why did my angel food cupcakes sink?
  It’s usually caused by overwhipped egg whites, overmixing while folding, or removing the cupcakes before they’re fully baked.
• Can I make angel food cupcakes in a standard muffin tin?
  Yes. This recipe is designed specifically for a standard muffin tin with paper liners, so there’s no need for a tube pan.
• Can I make these ahead of time?
  Yes. The cupcakes can be baked a day ahead and stored covered until you’re ready to serve them. I usually wait until serving day to add the whipped cream and berries.
• Can I freeze them with the whipped cream?
  It’s better to freeze only the plain cupcakes. Fresh whipped cream and berries have the nicest texture when added after thawing.
• Can I use frozen berries?
  Frozen berries are great for sauces and compotes, but fresh berries work much better because they don’t release excess juice as they thaw.
• Why are my cupcakes sticking to the paper liners?
  Angel food cake is delicate while it’s still warm. Let the cupcakes cool completely before peeling away the liners, and they’ll release much more cleanly.

From My Kitchen Notes

Small observations from the margins.

• Some desserts are memorable for reasons that have very little to do with the dessert itself.
• There were many moments in my childhood when the adults were completely unaware that a catastrophe was unfolding.
• Being told not to tattletale when a hostessing emergency was occurring was a very specific frustration to me.
• Being believed was important. Childhood injustices can be very specific.
• There are a lot of childhood moments when vindication arrives so late that it hardly matters.
• My food memories are rarely about food.
• I learned surprisingly young that not everyone views rules as agreements.
• I don’t mind rules if everyone is playing by the same expectations.
• I was extremely attached to the things and creatures I loved and very protective of my little world.
• I had a beloved collection of stuffed animal koala bears, and the Veruca Salt girl would go into my room and make them hit each other in the face violently. She was like this tiny agent of chaos and I hated every minute I had to spend with her.
• She represented everything I found to be destabilizing. She was loud, rough, unpredictable, destructive, and unconcerned with consequences. But I was expected to treat her with politeness, share my things, entertain her, manage her, and not complain.
• I have never forgotten the girl who removed every strawberry from those cupcakes. Having to monitor her was above my pay grade at that time.
• I remember what I was wearing that day because she stained my yellow dress with strawberry juice when I tried to stop her from eating them.
• I was not ready to protect a dessert table from a wild child terror at four or five.
• I lived in a world where social etiquette trumped everything and strawberries could ruin a whole afternoon.
• Sometimes a single, unexpected gesture can rearrange an entire day.
• But, sometimes we remember the deviation more clearly than the tradition.
• Certain things become permanent because they come with an unexpected injustice.
• This was something that happened once and never happened again, but it’s one of the stories I’ve kept.
• I still think individual desserts feel more celebratory than slices.
• There are things that seem insignificant until they happen in a way we’ve never seen before.
• I think we all have a few experiences that remain oddly unfinished in our minds.
• Some interruptions feel much larger than the events that caused them.
• There are stories I organize into neat little boxes, only to discover they still have the ability to surprise me.

More Desserts Served One at a Time

• Mini White Chocolate Raspberry Cheesecakes – creamy cheesecake made in a muffin tin.
• Raspberry Lemon Tartlets – buttery shortbread filled with lemon curd and berries.
• Chocolate Cherry Cupcakes – chocolate cupcakes with cherry buttercream.
• Mini Chocolate Ganache Tarts – rich chocolate filling in crisp tart shells.
• Chocolate Peanut Butter Stuffed Dates – peanut butter-filled dates coated in dark chocolate.

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

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Angel Food Cupcakes

Angel food cupcakes are individual angel food cakes baked in a standard muffin tin, then topped with homemade whipped cream and fresh berries. They have the same light texture as classic angel food cake without needing a tube pan or slicing at serving time.

 

Course Dessert

Cuisine American

Keyword angel food cake cupcakes, Angel Food Cupcakes, cupcakes with whipped cream, fresh berry cupcakes, mini angel food cakes

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Cooling: 30 minutes minutes

Total Time 1 hour hour 17 minutes minutes

Servings 16 cupcakes

Calories 145kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls (large). Gives the egg whites room to expand.
• muffin liners Angel food batter climbs the liners as it bakes.
• 2 muffin tins (12-cup). The recipe make 16 cupcakes.
• large fine mesh sieve Helps evenly distribute the dry ingredients before folding.
• rubber spatula Folds the batter gently without deflating the egg whites.
• Stand Mixer or hand mixer. Whips both the egg whites and whip cream.
• cooling rack Allows the cupcakes to cool completely before topping.

Ingredients

Angel Food Cupcakes:

• ¾ cup (150 g) superfine sugar (caster sugar) divided
• 7 tbsp (55 g) all-purpose flour
• 1 tbsp (8 g) cornstarch
• ⅛ tsp (0.75 g) table salt
• ¾ cup (6.3 oz /180 g) freshly separated egg whites ( about 6 large eggs depending on their size)
• 1 tbsp (15 ml) warm water
• ¾ tsp (2.5 g) cream of tartar
• 1¼ tsp (6 ml) vanilla extract

Whipped Cream:

• 1½ cups (360 ml) heavy whipped cream
• ¼ cup (30 g) confectioners' sugar
• ½ tsp (2.5 ml) vanilla extract

Garnish:

• 2 cup (240 g) fresh berries such as blueberries and raspberries

Instructions

• Preheat the oven to 325°F (163°C). Line 16 muffin cups with paper liners. Do not grease the liners or pan.
• Sift ¼ cup (50 g) superfine sugar, the flour, cornstarch, and salt into a bowl. Repeat the sifting two more times, for a total of three siftings. This helps the dry ingredients fold more easily into the whipped egg whites.
  ¾ cup (150 g) superfine sugar, 7 tbsp (55 g) all-purpose flour, 1 tbsp (8 g) cornstarch, ⅛ tsp (0.75 g) table salt
• In a large bowl, beat the egg whites, warm water, and cream of tartar until foamy. Gradually add the remaining ½ cup (100 g) superfine sugar while beating. Continue beating until the egg whites hold soft peaks, then beat in the vanilla extract.
  ¾ cup (6.3 oz /180 g) freshly separated egg , 1 tbsp (15 ml) warm water, ¾ tsp (2.5 g) cream of tartar, 1¼ tsp (6 ml) vanilla extract
• Using a rubber spatula, gently fold the sifted dry ingredients into the egg whites one-third at a time. Fold just until no streaks of flour remain, being careful not to deflate the batter..
• Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
• Bake for 18 to 25 minutes, rotating the pans halfway through, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
• Let the cupcakes cool in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely.
• To make the whipped cream, beat the heavy cream, confectioners' sugar, and vanilla until stiff peaks form.

   
  1½ cups (360 ml) heavy whipped cream, ¼ cup (30 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract
• Once the cupcakes are completely cool, spoon or pipe the whipped cream onto each cupcake and finish with fresh berries before serving.
  2 cup (240 g) fresh berries such as blueberries and raspberries

Notes

• Separate the eggs while they're cold, then let the egg whites come to room temperature before whipping.
• Fresh egg whites work best. Carton egg whites don't whip to the same volume.
• If you don't have superfine sugar, pulse granulated sugar in a food processor until finely ground.
• Don't skip the triple sifting. It helps the dry ingredients fold into the egg whites more evenly.
• Stop whipping at soft peaks. Overwhipped egg whites can reduce the volume of the finished cupcakes.
• Fold the batter gently and stop as soon as the flour disappears.
• This recipe makes 16 cupcakes, so you'll need two standard muffin tins. It's perfectly fine if some muffin cups are empty.
• For the freshest presentation, add the whipped cream and berries just before serving.

 

 

If you’re making these Angel Food Cupcakes, 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: 66g | Calories: 145kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 35mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 335IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 0.2mg

Have you made these Angel Food Cupcakes? 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 Angel Food Cupcakes appeared first on Noble Pig.

Chicago Hot Dog Pigs in a Blanket with All the Flavors of a Chicago Dog

Chicago hot dogs already have a devoted following, so I knew I couldn’t just sprinkle celery salt on a pig in a blanket and call it a “recipe.” I also have a weakness for taking one food and turning it into another. I used classic sport peppers to bake alongside the beef franks, while the mustard, relish, onion, and tomato end up in a creamy dipping sauce that brings the rest of the Chicago dog experience along with it.

We were a strict Los Angeles Dodgers family. Baseball was never an occasional thing in our house. It was on all the time during baseball season, and every once in a while the Cubs would show up on television. Whenever they did, I knew my dad would be making Chicago dogs.

I’ve written before about my dad’s connection to the Chicago Cubs. Before World War II interrupted his baseball career, he pitched for the Los Angeles Angels, the Cubs’ top farm team at the time. As a little kid, though, none of that meant much to me. The Cubs would show up on TV, my dad would make Chicago dogs, and I was immediately interested.

And because kids love weirdness, the part I liked most was the relish.

Back then, my dad made his own bright green Chicago-style relish by adding a couple drops of blue food coloring to regular pickle relish. The second it showed up on the table, I was excited. That relish was radioactive, neon green, and looked like it needed a warning label. And I thought it was the greatest thing I’d ever seen.

At the time, Chicago dogs were just another baseball food to me (even though inherently, they were street food), right alongside a Dodger Dog. I never thought much about why they appeared whenever the Cubs were on television. Years later, it finally clicked. The Cubs were part of my dad’s story, so every now and then Chicago found its way into ours.

My Chicago hot dog pigs in a blanket take everything I loved about those homemade game-day hot dogs and turn them into party food. The sport peppers bake right alongside the little beef franks, while the mustard, relish, onion, and tomato become a creamy dip that has all the flavors of a Chicago dog without balancing seven toppings on top of a bun.

I still get excited when I see that bright green relish. Some habits apparently stick around longer than baseball seasons.

What Makes These Different

• Most pigs in a blanket wrap the cocktail frank in dough and serve it with mustard on the side. I borrowed the flavors of a Chicago-style hot dog and reworked them into something that functions as a party appetizer.
• The biggest challenge wasn’t wrapping a hot dog in puff pastry. It was figuring out how to keep the flavors of a Chicago dog without making the pastry soggy. A traditional Chicago dog piles mustard, relish, onion, tomato, sport peppers, and celery salt right on top of the hot dog. That works great in a bun. Puff pastry is a different story.
• Instead of forcing every topping into the pastry, I divided the flavors between the pigs in a blanket and the dip. The beef franks, sport peppers, poppy seeds, and celery salt stay with the pastry, while the mustard, relish, onion, and tomato go into a creamy dipping sauce. Every ingredient still has a place, but the pastry stays crisp.
• I wanted the sport peppers to bake directly alongside the franks rather than scattered on top afterward. That little detail means every bite gets some of the tangy heat that makes a Chicago dog immediately recognizable.

Ingredients

• Puff Pastry – This is what gives these pigs in a blanket their flaky layers and crisp texture. It also stands up to the dipping sauce, which is important because nobody stops at one or five.
• Beef Cocktail Franks – Traditional Chicago-style hot dogs are made with all-beef franks. Using them here keeps the recipe connected to its inspiration and gives the filling a richer flavor.
• Sport Peppers – Sport peppers have the tangy heat that makes a Chicago dog immediately recognizable. If you can’t find them, pepperoncini are the closest substitute.
• Egg and Water – A quick egg wash helps the pastry bake up golden and shiny instead of pale.
• Poppy Seeds – Chicago dogs are traditionally served on poppy seed buns, so a sprinkle on top helps carry that detail into the finished appetizer.
• Celery Salt – Chicago dog fans can spot celery salt immediately. A little goes a long way and helps tie the whole recipe together.
• Mayonnaise – Creates the creamy base of the dipping sauce and brings together the mustard, relish, onion, and tomato.
• Yellow Mustard – Bright, classic yellow mustard keeps the dip firmly rooted in Chicago dog tradition.
• Chicago-Style Sweet Relish – The bright green relish is part of the fun. If you can’t find it, regular sweet pickle relish works perfectly well and still has the flavor. A couple drops of blue food dye will turn it green.
• White Onion – Grated onion blends into the sauce so you get the flavor instead of the occasional giant chunk.
• Sport Pepper Brine – A splash of brine reinforces the pepper flavor.
• Tomato – Fresh tomato gets added right before serving so it stays fresh and doesn’t thin out the dip.

How to Make Chicago Hot Dog Pigs in a Blanket

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

• Step One (get the pastry ready)
  Heat the oven to 400°F (205°C) and line a sheet pan with parchment paper. If the puff pastry starts sticking, give the counter a light dusting of flour. Roll the pastry enough to smooth it out, then cut it into 25 squares. Nobody is bringing out a ruler for this.
• Step Two (wrap everything up)
  Set a cocktail frank diagonally across each square and place a sport pepper right alongside it. Whisk together the egg and water, then brush one corner of each square with the egg wash. Fold the opposite corner over first, then bring the egg-washed corner over the top and press gently to seal. Leave the ends of the franks sticking out. They look better that way and help everyone recognize what they’re grabbing off the platter.
• Step Three (make them look like Chicago dogs)
  Brush the tops with the remaining egg wash and scatter over the poppy seeds and celery salt. Bake for 16 to 20 minutes, until the pastry is deeply golden, puffed, and flaky. Let them cool for about 5 minutes on the pan unless you’re interested in finding out how hot sport peppers can get.
• Step Four (stir together the dip)
  While the pigs in a blanket bake, stir together the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt. The mixture should taste like somebody convinced a Chicago dog to become a dipping sauce.
• Step Five (finish and serve)
  Spoon the dip into a serving bowl and scatter the diced tomato over the top right before serving. Keeping the tomato on top instead of stirring it in helps the dip stay thick while the tomato stays fresh. Serve everything warm and watch people become very protective of the platter.

Recipe Tips

• Pat the sport peppers dry before assembling. A little moisture isn’t a problem, but soaking wet peppers will keep the pastry from getting as crisp as it should.
• Leave the ends of the franks exposed. It helps everything bake evenly and makes it obvious that these are pigs in a blanket and not tiny mystery pastries.
• Be a little stingy with the celery salt. Between the franks, sport peppers, and dip, there’s already plenty going on.
• Add the tomato to the dip right before serving. Stirring it in too early will thin the dip and take away some of the fresh tomato flavor.
• Make more than you think you’ll need. Twenty-five sounds like a lot until everyone starts grabbing seconds. This recipe scales easily if you’re feeding a crowd.

Storage

• Chicago hot dog pigs in a blanket are at their best the day they’re baked, when the pastry is crisp and flaky. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For the best texture, reheat them in a 350°F (175°C) oven or air fryer until warmed through and crisp again. The microwave will work, but the pastry won’t be nearly as crisp.
• Store the dip separately and add fresh tomato just before serving.

FAQs

• Can I use crescent dough instead of puff pastry?
  Yes. Crescent dough is fine, but the finished texture will be softer and more bread-like. Puff pastry is where the flaky layers and crisp edges come from.
• What can I use instead of sport peppers?
  Pepperoncini are the closest substitute and have a similar tangy bite. The flavor won’t be exactly the same, but they’ll still be delicious.
• Can I make them ahead of time?
  Yes. Assemble the pigs in a blanket several hours ahead and refrigerate them until you’re ready to bake. Wait to brush on the egg wash until just before they go into the oven.
• Why is the tomato added to the dip instead of baked into the pastry?
  A traditional Chicago dog has fresh tomato, but tomato and puff pastry aren’t always the best roommates. Adding it to the dip keeps the pastry crisp.
• Do I have to use the bright green Chicago-style relish?
  No. The bright green relish is part of the classic Chicago dog look, but regular sweet pickle relish is fine if the neon green color is not important to you.
• Can I double the recipe?
  Yes. This recipe scales very easily and is one of my favorite appetizers for game days and parties.

From My Kitchen Notes

Existential observations from the margin notes.

• Some things are easier to enjoy when they stop pretending to be complicated. Food and people.
• The best part was never the radioactive relish. That’s a lie. It was absolutely the radioactive relish.
• The relish may be radioactive, but it never scared me away. Some things look alarming at first and turn out to be the best part.
• Sport peppers are tiny and almost impossible to not notice. Everybody should be so lucky.
• The sport peppers go right into the middle instead of ending up safely off to the side where they can’t affect anything.
• Leaving important ingredients out doesn’t make them disappear.
• Proximity isn’t always the problem people think it is. Some foods improve when everything gets a little closer together.
• Puff pastry has always rewarded commitment. Once you start wrapping, you need to finish.
• So many people insist on authenticity. Then there are those of us willing to wrap a cocktail frank in puff pastry and call it a Chicago dog.
• Every family has a tradition that makes perfect sense once somebody explains it. Mine involved blue food coloring and baseball.
• Sometimes the explanation arrives decades after the hot dog.
• Sometimes you don’t realize what things are until they’re already true.
• It’s possible to spend years looking directly at something and only understand it later.
• There is a difference between understanding something and being perceptive enough to recognize it.
• A surprising amount of my life has been repetition slowly revealing its purpose.
• Clarity rarely arrives at the beginning of the story.
• Some things only make sense years later.
• There comes a point where being understood and being willing become two different conversations and decisions.

More Appetizers That Started as Something Else

• Hot Honey Peach Chicken and Waffle Bites – chicken and waffles, party-sized.
• Crispy Rice Crab Rangoon Bites – crab rangoon on crispy rice.
• Tater Tot Poutine – cheese curds, gravy, crispy tots.
• Fried Dill Pickle Dip – pickle dip with buttery topping.
• Jalapeño Popper Dip – creamy, cheesy, jalapeño-loaded dip.

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

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Chicago Hot Dog Pigs in a Blanket

Chicago hot dog pigs in a blanket turn a fully loaded Chicago dog into a party-friendly appetizer. Sport peppers bake alongside beef cocktail franks in flaky puff pastry while a creamy mustard relish dip brings the rest of the classic Chicago dog toppings to the table.

Course Appetizer

Cuisine American

Keyword Chicago hot dog appetizer, Chicago hot dogs pigs in a blanket, cocktail franks, game day appetizer, pigs in a blanket, puff pastry appetizer, sport peppers

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 25 pigs in a blanket

Calories 115kcal

Author Cathy Pollak

Equipment

• baking sheet Holds the pigs in a blanket while they bake.
• parchment paper Prevents sticking and makes cleanup easier.
• Pizza Cutter or sharp knife. For cutting puff pastry in even squares.
• mixing bowls For mixing the egg wash and making the mustard relish dip.
• pastry brush Helps evenly apply the egg wash.
• rolling pin To roll out the puff pastry.

Ingredients

Pigs in a Blanket:

• all-purpose flour for dusting, if needed
• 1 sheet (245 g) puff pastry thawed (best if thawed in the fridge overnight)
• 25 beef cocktail franks (there are many brands, Hillshire Farms, Vienna Beef, Nathan's etc)
• 25 small sport peppers or pepperoncini
• 1 large egg
• 1 tsp (5 ml) water
• 1 tbsp (9 g) poppy seeds
• ½ tsp (1.5 g) celery salt

Creamy Mustard Relish Dip:

• ½ cup (115 g) mayonnaise
• ¼ cup (60 g) yellow mustard
• 3 tbsps (45 g) Chicago-style sweet relish or regular sweet pickle relish
• 1 tbsp (15 g) grated white onion
• 1 tsp (5 ml) sport pepper brine or pepperoncini brine
• ¼ tsp (0.75 g) celery salt
• ¼ cup (40 g) seeded and finely diced tomato

Instructions

• Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper. Dust the work surface lightly with flour if the pastry feels sticky. Roll the puff pastry just enough to even the surface, then cut it into 25 equal squares.
  all-purpose flour , 1 sheet (245 g) puff pastry
• Place one cocktail frank diagonally across the center of each pastry square. Place one sport pepper strip next to the frank.
  25 beef cocktail franks, 25 small sport peppers
• Whisk the egg and water together in a small bowl until smooth.
  1 large egg, 1 tsp (5 ml) water
• Brush one corner of each pastry square with the egg wash. Fold the opposite corner over the frank, then fold the egg-washed corner over the top. Leave both ends of the frank exposed and press the overlap gently so it stays closed while baking. Arrange the pigs in a blanket on the prepared baking sheet.
• Brush the tops with the remaining egg wash, then sprinkle with the poppy seeds and celery salt.
  1 tbsp (9 g) poppy seeds, ½ tsp (1.5 g) celery salt
• Bake for 16 to 20 minutes, or until the pastry is puffed, golden brown, and crisp. Let the pigs in a blanket cool on the pan for 5 minutes.
• While the pigs in a blanket bake, stir the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt together in a mixing bowl until combined. Transfer the dip to a serving bowl.
  ½ cup (115 g) mayonnaise, ¼ cup (60 g) yellow mustard, 3 tbsps (45 g) Chicago-style sweet relish, 1 tbsp (15 g) grated white onion, 1 tsp (5 ml) sport pepper brine, ¼ tsp (0.75 g) celery salt
• Top the dip with the diced tomato right before serving. Do not stir the tomato into the dip so the sauce stays thick and the tomato stays fresh.
  ¼ cup (40 g) seeded and finely diced tomato
• Serve the warm pigs in a blanket with the mustard relish dip on the side for the full Chicago dog experience.

Notes

• Pat the cocktail franks and sport peppers dry before assembling. Excess moisture will soften the puff pastry.
• Leave the tomato on top of the dip rather than stirring it in. This keeps the dip thick and prevents excess moisture from watering it down.
• Pepperoncini can be substituted for sport peppers if needed.
• Crescent dough sheets can be used instead of puff pastry, though the finished texture will be softer and less flaky.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp.

 

 

If you’re making these Chicago Hot Dogs Pigs in a Blanket, 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: 38g | Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

Have you made these Chicago Hot Dogs Pigs in a Blanket? 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 Chicago Hot Dog Pigs in a Blanket appeared first on Noble Pig.

Corn Succotash with Edamame and Bacon

I’ve taken a different approach to traditional corn succotash, which normally relies on lima beans. Instead, I use edamame along with sweet corn, crispy bacon, peppers, onions, and juicy tomatoes. Everything cooks together in bacon drippings, creating a side dish with plenty of texture and enough flavor to pair well with anything coming off the grill.

When I was little, one of my favorite cartoons was Tweety Bird and Sylvester the Cat. This is almost cliché and I’m dating myself here, but if you remember, Sylvester was always running around yelling, “Sufferin’ succotash!” and I remember at some point finally asking my parents what succotash was. Honestly, I thought it meant some kind of catastrophe, not vegetables.

My mom told me it was something made with corn. Well, I loved corn. What kid doesn’t. And eventually I talked about it enough that she finally made it and that’s the day I discovered lima beans.

Let’s just say, the corn was innocent, the lima beans were not.

Until that moment I had never had lima beans, and I remember looking down at my plate wondering what those pale green and almost gray blobs were. They looked weird. They had that strange color lima beans get once they’re cooked. I remember not wanting any part of it.

But because I was consistently held to having impeccable manners, me saying that the lima beans had ruined everything was not considered an acceptable response. I sort of said it anyway, which was always to my detriment.

Needless to say, my first experience with succotash did not go well.

Somewhere between then and decades later, I started thinking about succotash again and realized my problem had never been the corn or the bacon, it was always the lima beans.

Ultimately, I kicked them out.

Instead, I use edamame, which has a firmer texture and more bite than the mushy lima beans. Plus, unlike five-year-old me, most kids today already know what edamame is. They’ve shelled it at restaurant tables, eaten it as a snack, and it’s not some sort of unfamiliar vegetable. It’s a completely normal ingredient to them. In a way, this recipe is for them, maybe especially for them.

The outcome is everything I wanted corn succotash to be when I first heard Sylvester yelling about it all those years ago. Sweet corn, crispy bacon, juicy tomatoes, and enough color that it doesn’t look like vegetable wallpaper sitting in a bowl. My recipe is where the corn gets to be the best part. And there is no mush in sight.

What Makes This Recipe Different

• The biggest difference is the edamame. Traditional succotash relies on lima beans, but I wanted something with a firmer texture and more bite. Edamame has a firmer texture, a milder flavor, and holds together alongside the corn and bacon without turning soft and mushy.
• I cooked everything in the bacon drippings, because obviously, which gives the veggies a smoky flavor before the bacon even goes back into the skillet. Between the bacon drippings and the butter, the corn and edamame pick up a lot more flavor than they would if they were simply warmed through.
• I also add the tomatoes at the very end. I want them to slightly warm and release some of their juiciness, and still look like tomatoes. If they cook too long, they start breaking down into the vegetables, and I like the contrast they bring to the skillet.
• The splash of apple cider vinegar goes in near the end for the same reason. Corn is sweet, bacon is rich and butter isn’t known for holding back. The vinegar keeps those flavors from becoming too rich and gives the skillet a little contrast.
• And while fresh summer corn is great when it’s in season, I purposefully made this with frozen corn and frozen edamame. They’re convenient, but more importantly they are available year-round. That means you can make a skillet of succotash in the middle of July or put it on the Thanksgiving table without changing a thing.

Ingredients

• Sweet Corn – The foundation of the entire dish. Sweet corn has the sweetness that balances the smoky bacon and tangy vinegar. You can use frozen or fresh.
• Edamame – Adds substance to the recipe, which sounds so dramatic, and turns it into something that feels a little more substantial than a simple vegetable side dish.
• Bacon – The giver, providing both crispy pieces throughout the finished dish and the flavorful drippings used to cook the vegetables.
• Butter – This helps coat the vegetables and brings a richness that works especially well with the corn. The butter does add a lot of flavor to this recipe, especially if you use a better tasting European butter, such as Kerrygold.
• Bell Pepper – Adds color, sweetness, and another layer of chew alongside the corn and edamame.
• Vidalia Onion – Softens into the skillet and adds sweetness that complements the corn without competing with it.
• Garlic – Adds another layer of flavor to the skillet.
• Grape Tomatoes – Adds freshness, color, and little bursts of juicy acidity throughout the dish. I add them at the end so they stay intact.
• Lawry’s Total Seasoning – I don’t use a lot of seasoning blends like this, but for whatever reason it made a difference in how this tasted. It gave the vegetables a well-seasoned flavor that I wasn’t getting with the combinations of spices I tried.
• Apple Cider Vinegar – A small splash at the end keeps the sweet corn, bacon, and butter from becoming too rich.
• Kosher Salt – Helps bring out the natural sweetness of the corn and vegetables. I recommend tasting the finished dish before adding any additional salt.
• Black Pepper – Adds a little warmth. Taste the finished dish before adding more.

How to Make Corn Succotash

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

• Step One (cook the bacon)
  Add the diced bacon to a large high-sided skillet over medium-high heat and cook until it’s as crispy as you like it. Transfer the bacon to a paper towel-lined plate, but leave the drippings in the skillet. We’re about to put them to work.
• Step Two (cook the peppers and onions)
  Add the onion and bell pepper to the skillet and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute, just until you can smell it.
• Step Three (add the corn and edamame)
  Add the corn, edamame, butter, and Lawry’s Total Seasoning. Cook for about 10 minutes, stirring occasionally, until everything is hot and tender. This is where the corn starts soaking up all that bacon and butter.
• Step Four (finish the succotash)
  Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for about 2 more minutes, long enough to warm them through. I like adding them at the end because I want little juicy tomatoes throughout the skillet, not tomato sauce.
• Step Five (add the bacon and serve)
  Remove the skillet from the heat and stir the bacon back in. Serve it warm or room temperature with grilled chicken, burgers, pork chops, steak, or whatever happens to be coming off the grill that night.

Recipe Tips

• Thaw the corn and edamame before cooking if you have time. You’ll get less moisture in the skillet and better flavor development on the vegetables.
• Let the bacon get crisp before removing it from the skillet. It will soften slightly once it’s stirred back into the vegetables.
• Give the peppers and onions a few minutes to soften before adding the remaining ingredients. They should be tender, not crunchy.
• Taste before serving. Bacon, seasoning blends, and even frozen vegetables can vary, so I always do one final taste for salt and pepper at the end.
• This recipe is easy to scale up for cookouts, potlucks, and backyard barbecues. Just use your biggest skillet.

Storage

• Store leftover corn succotash in an airtight container in the refrigerator for up to 3 days.
• The flavors mingle a little more overnight, making leftovers just as good the next day.
• Leftovers can be enjoyed warm, cold, or somewhere in between.
• I don’t usually freeze this one. The veggies tend to lose some of their texture once thawed.

FAQs

• Can I use fresh corn instead of frozen?
  Yes. If sweet corn is in season, cut the kernels from about 6 to 8 ears of corn and use them in place of the frozen corn.
• Can I make corn succotash ahead of time?
  Yes. You can make it a day ahead and refrigerate it until needed. Reheat gently before serving or let it come closer to room temperature.
• Can I make this vegetarian?
  You can. Skip the bacon and sauté the vegetables in butter or olive oil instead. You may want to add a little smoked paprika for some of the smoky flavor the bacon normally provides.
• Can I use a different seasoning blend?
  Yes. Lawry’s Total Seasoning is my favorite for this one, but you can substitute your favorite all-purpose seasoning blend and adjust the salt to taste.
• Can I use lima beans instead of edamame?
  Yes. Traditional succotash is often made with lima beans, so you can substitute them if you prefer. I use edamame because I like the texture better.
• What goes well with corn succotash?
  Just about anything coming off the grill. It’s especially good alongside grilled chicken, steak, pork chops, burgers, sausages, or barbecue.
• Can I serve corn succotash at room temperature?
  Yes. In fact, it’s one of the reasons I like it for barbecues and summer gatherings. Traditionally it’s served warm, but I like it at room temperature.

From My Kitchen Notes

Observations from the margins.

• What the heck does succotash even mean anyway? Don’t tell me and I refuse to look it up. I like holding on to the fact that it’s something unpleasant, like my first experience with succotash was, or corn ruined by lima beans.
• Nothing about the word succotash suggests sweet corn, bacon, juicy tomatoes, or butter. Instead, it sounds like a skin condition, betrayal, detention, or something your doctor finds during a colonoscopy.
• Five-year-old me was sitting there thinking, “Why did you wreck perfectly good corn?”
• Succotash felt like, somebody took perfectly good corn and wrecked it. Because when you’re a kid, there isn’t a nuanced evaluation of legumes happening. There’s just, this is good or this is a crime.
• My experience with lima beans has never just been “I hated lima beans.” The real story is, I hated lima beans and was not allowed to express that fact in a manner consistent with my feelings.
• I grew up in a household of, you will sit there, you will try it, you will appreciate that somebody made it, and you will not make a face. Meanwhile, I was sitting there thinking this dinner is defective.
• People who know me now might assume I’ve always been direct, but I wasn’t. I spent a lot of years filtering myself through expectations, presentation, composure, and worrying about what other people might think. I don’t do that anymore.
• Now my tendency is to make observations without looking for permission. Not rudely or recklessly. Just honestly.
• I’ve learned not to mistake different for wrong.
• Some combinations work because everything is different, not because everything matches.
• The most interesting things in the skillet are usually bringing something completely different to the table.
• Some things belong together without needing to become the same thing. The best partnerships involve contrast.
• Some things don’t become less themselves when they’re part of something bigger.
• A surprising number of good things begin as separate ingredients with no obvious plan.
• The funny thing about belonging is that it usually becomes obvious long before anybody says it out loud.
• I gave succotash another chance. The lima beans did not receive the same courtesy.
• I never decided I was wrong about lima beans. I decided to rebuild succotash from the ground up and remove the problem.
• I secretly hope somewhere a member of the Lima Bean Council just felt a disturbance in the force.
• If succotash was invented today it would probably be called Bacon Corn Skillet and somebody would charge $18 for it.

More Side Dishes That Don’t Feel Like Punishment

• Crispy Smashed Potato Salad – Crispy edges and lemon dressing.
• Sun-Dried Tomato Chicken Pasta Salad – Rotisserie chicken and basil.
• Greek Mosaic Salad – Watermelon, feta, cucumber, olives.
• Avocado and Three Bean Salad – Simple ingredients, big flavor.
• Chilled Pineapple Cucumber Salad – Sweet, spicy, and refreshing.

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

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Corn Succotash

Corn Succotash with sweet corn, edamame, bacon, peppers, onions, and tomatoes cooked together in one skillet. This easy side dish pairs perfectly with grilled meats, cookouts, and summer dinners.

Course Side Dish

Cuisine American

Keyword barbecue side dish, corn succotash, corn succotash with bacon, corn succotash with edamame, skillet corn succotash, succotash recipe, summer side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Calories 280kcal

Author Cathy Pollak

Equipment

• large high-sided skillet Gives the vegetables enough room to cook evenly.
• Cutting board For prepping the vegetables and bacon.
• wooden spoon or spatula. For stirring the vegetables.

Ingredients

• 6 slices bacon diced
• ½ cup (75 g) Vidalia onion
• 1 red or orange bell pepper seeded and diced
• 2 cloves garlic minced
• 2 (12-oz / 340 g) frozen corn thawed, or 6-8 ears of corn
• 12 oz (340 g) frozen shelled edamame beans thawed
• 3 tbsps (42 g) butter
• 2 tsps (5 g) Lawry's Total Seasoning
• 2 tbsps (30 ml) apple cider vinegar
• 1 tsp (5 g) kosher salt or to taste
• 1 tsp (2 g) black pepper or to taste
• 1 pint (280 g) grape tomatoes halved

Instructions

• Add the bacon to a large high-sided skillet over medium-high heat and cook until it reaches your desired level of crispness. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  6 slices bacon
• Reduce the heat to medium and add the onion and bell pepper to the bacon drippings. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds more.
  ½ cup (75 g) Vidalia onion, 1 red or orange bell pepper, 2 cloves garlic
• Add the corn, edamame, butter, and Lawry's Total Seasoning. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and heated through.
  2 (12-oz / 340 g) frozen corn, 12 oz (340 g) frozen shelled edamame beans, 3 tbsps (42 g) butter, 2 tsps (5 g) Lawry's Total Seasoning
• Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for 2 more minutes, just until warmed through and still holding their shape.
  2 tbsps (30 ml) apple cider vinegar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, 1 pint (280 g) grape tomatoes
• Remove the skillet from the heat, stir in the bacon, and serve warm or room temp.
  6 slices bacon

Notes

 

• Edamame replaces the traditional lima beans found in many succotash recipes, giving the dish a firmer texture
• For the best texture, thaw the corn and edamame before cooking. Starting with frozen vegetables can add excess moisture to the skillet and increase the cooking time.
• The tomatoes are added at the end so they stay juicy and hold their shape rather than cooking down into the vegetables.
• This corn succotash pairs well with grilled chicken, pork chops, steak, burgers, barbecue, or smoked meats.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

 

If you’re making this Corn Succotash, 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: 275g | Calories: 280kcal | Carbohydrates: 24g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 760mg | Potassium: 520mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1200IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg

Have you made this Corn Succotash? 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 Corn Succotash appeared first on Noble Pig.

No-Bake Strawberry Lemon Icebox Cake With Mascarpone Whipped Cream

This no-bake strawberry lemon icebox cake is going to feel really simple while you’re making it, then surprise you after a night in the fridge. The graham crackers soften into thin cake-like layers, the mascarpone whipped cream finds its way into everything around it, and the lemon curd cuts through everything the way strawberries need. It’s cold, creamy, and a little messy to slice. The kind of dessert you forget how much you like until you take the first bite.

I think my entire obsession with strawberry and lemon together started at Du-par’s at the original Farmers Market on Fairfax in Los Angeles.

My dad and I used to go there for pie, and even if we were taking a whole pie home, we’d still sit down and order slices while we were there because moderation was never really part of the plan.

I always wanted the strawberry pie because it came with pink whipped cream, which felt very important to me at the time. But they also had a lemon cream pie, and one day the two ended up on the same plate. The strawberry filling mixed into the lemon cream, the pink whipped cream got rearranged with it, and suddenly I understood something my child brain couldn’t fully explain yet.

Sweet strawberries need lemon. Not enough to take over the whole dessert, but enough to make the strawberries stand out. I’ve loved the two flavors together ever since.

If you want the more classic version without the lemon curd and mascarpone, my older no-bake strawberry icebox cake is soft, sweeter, and more nostalgic.

This no-bake strawberry lemon icebox cake gets surprisingly close to that first bite at Du-par’s. Cold mascarpone whipped cream, bright lemon curd, soft graham cracker layers, and strawberries that somehow taste more like strawberries once the lemon gets involved.

I think part of why I like icebox cakes so much is that they improve while you ignore them. There’s no last-minute frosting stress or careful assembly right before everyone arrives. You make the layers, shove the whole thing in the fridge overnight, and sometime around the next afternoon it turns into a cake without much help from you. This one especially. The mascarpone gives it more richness than the usual whipped topping versions, while the lemon curd keeps the cold cream and strawberries from tasting too sweet.

What Makes This Different

• A lot of icebox cakes are heavy on pudding mixes or whipped topping, which gives them more of a soft supermarket bakery texture. Mascarpone changes the whole direction, making the filling thicker, colder, and more substantial. After a night in the fridge, the layers feel more like cake instead of soft mousse.
• The lemon curd also stays separate instead of getting mixed into the mascarpone cream. Keeping the lemon in its own layer keeps the flavor more distinct and noticeable against the strawberries and cold cream instead of turning into one vague citrus flavor.
• The graham crackers are where the overnight refrigerator magic happens. They absorb moisture from the mascarpone cream and lemon curd slowly, softening into thin cake-like layers. This is one of those desserts that feels dramatically better the next day than it does right after assembly.
• I also rub the lemon zest directly into the sugar before whipping the filling because it pulls the oils out of the zest first instead of leaving random lemon bits floating around in the cream. Tiny step. Big difference.

Ingredients

• Granulated sugar – Mixed with fresh lemon zest before whipping so the citrus oils spread through the mascarpone cream instead of sitting in uneven little pockets through the cream.
• Fresh lemon zest – Gives the filling lemon flavor before the lemon curd layers arrive.
• Heavy whipping cream – Keeps the mascarpone filling light enough to spread without turning dense.
• Vanilla bean paste – Since nothing gets baked, the vanilla flavor stays really noticeable. Vanilla bean paste gives the filling a fuller flavor than extract alone.
• Mascarpone cheese – Makes the filling thicker, colder, and richer than regular whipped cream by itself. It’s what gives this dessert a soft cake-meets-tiramisu texture after chilling overnight.
• Lemon curd – Adds concentrated lemon flavor without watering down the mascarpone filling.
• Graham crackers – They slowly soften overnight into thin cake-like layers in the fridge.
• Fresh strawberries – Thin slices work better than chunks because they layer more evenly and keep the dessert easier to slice once chilled.

How To Make No-Bake Strawberry Lemon Icebox Cake

• Step One (make the mascarpone cream)
  Line a 9 x 9-inch pan with parchment paper, leaving enough hanging over the sides to lift the cake out later. Rub the sugar and lemon zest together with your fingers until it smells intensely lemony, then add it to a mixer bowl with the mascarpone, heavy cream, and vanilla bean paste. Whip until thick, creamy, and able to hold soft peaks. You want it thick enough to spread without turning stiff.
• Step Two (start the layers)
  Spread a thin layer of mascarpone cream onto the bottom of the pan so the graham crackers don’t slide all over the place. Add a layer of graham crackers, spread one-fourth of the mascarpone cream over the top, then spoon ½ cup of lemon curd across the surface. Don’t stress over perfectly even layers. Icebox cakes are forgiving. Top with another layer of graham crackers.
• Step Three (add the strawberries)
  Spread another layer of mascarpone cream over the graham crackers, then cover the surface with thinly sliced strawberries. Thin slices work better than chunks because they layer more evenly and make the whole thing easier to slice once cold. Top with another layer of graham crackers.
• Step Four (finish and chill)
  Spread another layer of mascarpone cream over the graham crackers, then add the remaining lemon curd. Top with the final layer of graham crackers and spread the remaining mascarpone cream over the top. Cover and refrigerate overnight, or at least 8 hours, until the graham crackers soften into soft cake-like layers.
• Step Five (slice and serve)
  Lift the chilled cake out of the pan using the parchment overhang and move it to a serving platter. Top with extra strawberries and lemon zest before slicing. The layers stay cold and creamy while the graham crackers soften just enough to cut like cake.

Recipe Tips

• The mascarpone mixture should hold soft peaks before layering. If it still looks loose, the layers won’t stay as neat once sliced.
• Thin strawberry slices are more important than perfect strawberry slices. Thick pieces make the layers uneven and tend to move around once the cake chills.
• If your graham crackers crack while layering, ignore it and keep going. After a night in the fridge nobody will know where the broken pieces were anyway.
• The cake slices neater after sitting out for about 10 minutes instead of cutting it straight from the fridge.
• An offset spatula makes the mascarpone cream easier to spread without messing up the layers underneath it.

Storage

• By the second day the layers soften even more and slice almost like real cake. I think the day-two slices are better than the first.
• Keep the cake refrigerated and loosely covered for up to 3 or 4 days. The strawberries release a little more juice over time, but the flavor somehow keeps getting better.
• Frozen slices are also surprisingly good. After about 15 minutes on the counter they end up somewhere between icebox cake and semifreddo.

FAQs

• Can I make this no-bake strawberry lemon icebox cake ahead of time?
  Yes, and you need to. Icebox cakes need time in the fridge for the layers to fully come together. Overnight is ideal.
• Can I use whipped topping instead of mascarpone?
  You can, but the texture changes quite a bit. Mascarpone gives the filling a thicker, colder texture that feels more substantial than whipped topping.
• Can I use frozen strawberries?
  Fresh strawberries work best because frozen berries release too much liquid once thawed and will make the layers watery.
• Why didn’t my graham crackers soften?
  Usually either the cake didn’t chill long enough or the mascarpone mixture was whipped too stiff and couldn’t spread enough moisture into the crackers. Give it a full overnight rest before deciding the texture isn’t right.
• Can I use cream cheese instead of mascarpone?
  You can, but cream cheese has a tangier, denser flavor and texture. Mascarpone stays softer and lets the lemon and strawberries stay more noticeable.
• Can I make this in a 9 x 13-inch pan?
  Yes. You can double the recipe for thicker layers or keep the same amount for a thinner, more casual version that feeds more people.

From My Kitchen Notes

Observations from my kitchen. Not recipe tips.

• Some desserts belong to adults, but this one reminds me of what it felt like to press two things together on the same plate just to see what would happen.
• Lemon has become corrective to me. Strawberries alone can go full pageant queen if nobody keeps them in check.
• Some things transform overnight. This applies to desserts and people.
• Graham crackers absorb everything around them until they stop resisting and turn soft. Interpret that however you’d like.
• Cold desserts at midnight are different than cold desserts during the day. Daytime says picnic. Midnight says emotional dependency.
• Pink whipped cream altered my brain chemistry permanently.
• Some people hang out around sweetness their entire lives but only really respond once lemon shows up.
• The desserts people remember are usually the ones with a little tension in them.
• Strawberry and lemon work because one softens while the other refuses to disappear.
• The best desserts usually involve a little contrast and at least one bad idea.
• The lemon keeps this from becoming too sentimental.
• Some flavors immediately know what to do with each other. Others take years.

More Refrigerator Desserts for Hot Weather

• Blueberry Cheesecake Icebox Cake – cold blueberry cheesecake-style layers.
• Lemon Tiramisu – lemon curd and soaked ladyfingers.
• No-Bake Strawberry Cheesecake Bars – creamy layers and strawberry topping.
• Hawaiian Dream Dessert Cups – pineapple, coconut, chilled pudding layers.

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

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No-Bake Strawberry Lemon Icebox Cake

No-Bake Strawberry Lemon Icebox Cake layers mascarpone whipped cream, lemon curd, fresh strawberries, and graham crackers into a cold make-ahead dessert that softens overnight into cake-like layers.

Course Dessert

Cuisine American

Keyword blueberry graham cracker dessert, cold strawberry dessert, layered refrigerator dessert, lemon icebox cake, make-ahead dessert, mascarpone dessert, no-bake strawberry icebox cake, no-bake strawberry lemon icebox cake, no-bake summer dessert, strawberry icebox cake, strawberry lemon dessert

Prep Time 30 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 9

Calories 575kcal

Author Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm). Deep enough for multiple layers.
• parchment paper Helps lift the cake out easily.
• Stand Mixer or hand mixer. For whipping the mascarpone cream.
• offset spatula Makes spreading the layers easier.
• mixing bowls For making the mascarpone whipped cream.

Ingredients

• ½ cup (100 g) granulated sugar
• 2 tsps (12 g) lemon zest from 1 large or 2 small lemons
• 1 pint (2 cups / 16 oz / 473 ml) heavy whipping cream cold
• 1 tbsp (15 ml) vanilla bean paste or vanilla extract
• 16 oz (454 g) mascarpone cheese cold
• 1 box (14.4 oz / 408 g) graham crackers
• 1 cup (260 g) lemon curd
• 16 oz (454 g) fresh strawberries hulled and thinly sliced

Instructions

• Line a 9 x 9-inch (23 x 23 cm) baking pan with parchment paper, leaving enough overhang on all sides to help lift the cake out later.
• Add the granulated sugar and lemon zest to a small bowl. Rub the zest into the sugar with your fingertips for about 1 minute until fragrant.
  ½ cup (100 g) granulated sugar, 2 tsps (12 g) lemon zest
• Add the cold heavy cream, vanilla bean paste, mascarpone cheese, and lemon sugar mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until the mascarpone loosens and the mixture begins to thicken. Increase the speed to medium-high and continue beating until thick, creamy, and able to hold soft peaks.
  1 pint (2 cups / 16 oz / 473 ml) heavy whipping cream, 1 tbsp (15 ml) vanilla bean paste, 16 oz (454 g) mascarpone cheese
• Spread a very thin layer of mascarpone cream onto the bottom of the prepared pan. Arrange a single layer of graham crackers over the cream, breaking pieces as needed to cover the bottom of the pan without overlapping.
  1 box (14.4 oz / 408 g) graham crackers
• Spread one-fourth of the mascarpone cream evenly over the graham crackers. Spoon ½ cup (130 g) lemon curd over the cream and gently spread into an even layer. Top with another layer of graham crackers.
  1 cup (260 g) lemon curd
• Spread another one-fourth of the mascarpone cream over the graham crackers. Arrange a layer of thinly sliced strawberries evenly over the cream. Top with another layer of graham crackers.
  16 oz (454 g) fresh strawberries
• Spread another one-fourth of the mascarpone cream over the graham crackers. Add the remaining ½ cup (130 g) lemon curd and spread into an even layer. Top with another layer of graham crackers.
• Spread the remaining mascarpone cream evenly over the top. Cover the pan with parchment paper or plastic wrap and refrigerate overnight, or for at least 8 hours, until the graham crackers soften into cake-like layers.
• Use the parchment overhang to lift the chilled cake out of the pan and transfer it to a serving platter. Top with extra sliced strawberries and lemon zest before slicing.
• Slice into 9 pieces and serve cold.

Notes

• Rubbing the lemon zest into the sugar helps distribute the citrus flavor more evenly through the mascarpone cream.
• Thin strawberry slices create cleaner layers and make the cake easier to slice once chilled.
• A slightly under-whipped mascarpone mixture can loosen too much overnight, so the cream should be thick enough to hold soft peaks before layering.
• If the graham crackers crack while layering, don’t worry about it. They soften overnight and won’t be noticeable once sliced.
• The cake slices more cleanly after sitting at room temperature for about 10 minutes.
• Leftovers can be refrigerated for up to 4 days. The graham crackers continue softening as the cake sits, creating an even more cake-like texture by day two.
• Freeze individual slices in an airtight container for up to 2 months. Let them sit at room temperature for 15–20 minutes before serving.

 

 

If you’re making this No Bake Strawberry Lemon Icebox Cake, 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: 242g | Calories: 575kcal | Carbohydrates: 43g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 280mg | Potassium: 210mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1450IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 1mg

Have you made this No Bake Strawberry Lemon Icebox 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 No-Bake Strawberry Lemon Icebox Cake appeared first on Noble Pig.

Fresh Homemade Pico De Gallo with a Better Tomato Prep

Pico de gallo is one of those things you don’t assume needs a recipe until you eat one that turns watery five minutes after hitting the table. Mine stays chunky instead of becoming tomato soup because I seed the tomatoes first and let the lime juice, onion, jalapeño, garlic, cilantro, and salt sit together for a little while before serving. The flavors work their way through everything without turning the tomatoes into a puddle of juice at the bottom of the bowl.

When I was little, probably six or seven, my dad planted an unusual amount of giant beefsteak tomatoes along the sunny fence line on one side of our house in Southern California. By late summer there were more tomatoes than anyone knew what to do with. They ended up in salads, and I’m pretty sure this is when I got hooked on dill pickle and tomato sandwiches, and eventually pico de gallo, because having that many tomatoes in SoCal was basically a gateway to salsa.

But my strongest tomato memory is tomato hornworms.

If you’ve never seen one before, congratulations on your peaceful life. They are enormous green caterpillars that blend perfectly into tomato plants until suddenly you notice one the size of a bratwurst hanging underneath a leaf while casually destroying an entire branch. Every single day there were more of them. We’d inspect the plants, remove what seemed like all of them, then go back out the next evening and find a gazillion more hiding perfectly in plain sight like these tiny agricultural criminals. Because that’s what they were.

Every night I would wait for my dad to get home from work because together we would go hunt hornworms before dinner, while he picked tomatoes for the salad. I refused to look for them alone because they terrified me, but with my dad there it somehow became a treasure hunt. He’d bring a mason jar full of soapy water and we’d search through the tomato plants, dropping each one into the sudsy water for an instant demise.

And these things got massive if you missed them for even a day or two because they were feeding on the leaves, branches, and tomatoes.

I also knew exactly what happened when you squeezed one because they’d release this horrifying bright green goo from all the tomato leaves they’d been eating. It was completely disgusting, which is a very important detail for what happened next.

One night after a very successful hornworm hunt, my dad decided to make pico de gallo. I remember staring into the bowl asking what the green pieces were.

My dad was a huge jokester and without missing a beat, he told me he chopped up the hornworms because we had so many of them. Why waste them.

This was hilarious to him.

Meanwhile I was already eating the pico when he said it, so I immediately imagined biting into giant juicy caterpillars filled with warm green slime. I had an instant breakdown, complete with screaming, crying, spitting pico de gallo across the table while my dad laughed so hard he could barely breathe. The “hornworms” were jalapeños.

This was very 1970s parenting.

And somehow now, decades later, pico de gallo still reminds me of standing outside beside tomato plants with my dad looking for giant camouflage worms like we were handling our own suburban agricultural emergency.

Good pico de gallo should stick to the chip with some level of dignity. It needs lots of lime, onion, cilantro, jalapeño and tomatoes that still taste like tomatoes instead of watery grocery store salsa that tastes like confetti and rolls off the chip before it reaches your mouth.

Now I make this pico de gallo year-round because it goes with everything. It’s good piled onto tacos, scooped up with salty tortilla chips, spooned over grilled chicken, and especially eaten straight out of the bowl. The seeded tomatoes are what keep it from turning watery overnight, which means the leftovers still taste good the next day instead of becoming tomato juice.

What Makes This Pico De Gallo Different

• Most watery pico de gallo problems start with the tomatoes. The second lime juice and salt hit the bowl, the tomatoes start releasing liquid, which is why pico can go from fresh and chunky to watery tomato soup surprisingly fast. Seeding the tomatoes first keeps the texture much firmer and helps everything hold together longer instead of becoming liquid salsa after sitting for ten minutes.
• And here’s the thing about jalapeños, most of the heat lives in the ribs, not necessarily the seeds. I know people diligently remove the seeds while leaving a lot of the ribs behind, then wonder why the pico is still so spicy. Removing the ribs gives you a milder pico without completely losing the fresh jalapeño flavor. And don’t forget to wear gloves while you do this.
• I also always add garlic, which I’m aware is not standard, but without it the whole bowl can taste oddly dull to me, even with good tomatoes and fresh lime juice. I find the garlic helps the onion, cilantro, jalapeño, tomatoes, and lime taste more connected instead of like separate ingredients awkwardly sharing the same bowl.
• And pico tastes better once it sits for a little bit. Right after mixing, everything tastes separate, like yes, we’re in this bowl together, but we’re not talking. Give it 15–30 minutes in the fridge and the onion will soften slightly, the lime makes its way into the tomatoes, and everything starts tasting like pico de gallo instead of chopped veggies having an argument.

Ingredients

• Tomatoes – Firm ripe tomatoes hold together much better once the lime juice and salt are added. Seeding them first keeps the pico chunky instead of watery.
• White onion – This is where the restaurant-style pico flavor comes from. Red onion is fine if you want it, but it changes the entire personality of the bowl. The difference between white and red onion is like getting a salute instead of a handshake.
• Jalapeño – Most of the heat comes from the ribs, which is why removing them gives you a milder pico without completely losing the fresh jalapeño flavor. Leave them in completely if you like the burn.
• Garlic – A small amount gives the bowl that little something without turning it into garlic salsa.
• Fresh lime juice – Lime juice is necessary, but it also starts pulling extra liquid from the tomatoes pretty fast, which is exactly why seeding the tomatoes becomes important if you want the pico to stay chunky longer.
• Cilantro – Keeps the pico tasting fresh instead of dull.
• Sea salt – Under-salted pico loses flavor fast, but too much salt also pulls extra liquid from the tomatoes while everything sits. There’s a balance.

How To Make Homemade Pico De Gallo

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

• Step One (deal with the tomatoes first)
  Finely dice the white onion and jalapeño, mince the garlic, chop the cilantro, and dice the tomatoes. Scoop out and discard the tomato seeds and excess tomato liquid first because this is how you avoid watery pico later. If you want more heat, leave some of the jalapeño ribs intact. If you enjoy suffering, leave all of them.
• Step Two (throw everything into a bowl)
  Add the onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl. Pour in the fresh lime juice, sprinkle over the sea salt, and gently toss everything together until the tomatoes are coated and the whole bowl starts smelling fresh.
• Step Three (leave it alone for a minute)
  Taste the pico and adjust the salt if needed. Then let it sit in the refrigerator for about 15–30 minutes before serving because pico tastes better once everything hangs out for a minute. The lime juice softens the onion while the garlic moves through the tomatoes.
• Step Four (bring tortilla chips immediately)
  Serve with anything you love, but especially tortilla chips.

Recipe Tips

• Try to dice everything roughly the same size so you get tomato, onion, cilantro, and jalapeño together in each bite instead of random mouthfuls that mostly taste like onion.
• Letting the pico sit for 15–30 minutes before serving makes a huge difference because the lime juice, salt, garlic, and onion finally stop tasting separate.
• The tomatoes will naturally keep releasing liquid while the pico sits, so give everything a quick stir before serving.
• If the pico has been refrigerated overnight, using a slotted spoon helps keep things chunkier while serving.
• Under-salted pico is its own kind of disappointment.

Storage

• Store the pico de gallo in an airtight container in the refrigerator for up to 3 days. I prefer glass because plastic containers tend to absorb the onion smell.
• The tomatoes will keep releasing liquid as the pico sits, so give everything a quick stir before serving.
• Pico tastes best before the tomatoes completely fall under the control of the lime and salt.

FAQs

• Why does pico de gallo get watery?
  Tomatoes naturally start breaking down once the lime juice and salt are introduced. Removing the seeds and excess tomato gel first helps the pico hold its texture longer.
• Do jalapeño seeds make pico spicy?
  Not as much as you would think. The seeds do not produce capsaicin and are fairly mild. They only taste spicy because they sit pressed against the hot ribs and absorb some of the oil. The heat comes from the ribs where the capsaicin is produced and stored.
• What tomatoes work best for pico de gallo?
  Firm ripe tomatoes work best because they stay together better after mixing with lime juice and salt.
• Can pico de gallo be made ahead?
  Yes, although it tastes freshest the first day. Give it a quick stir before serving since the tomatoes naturally soften as it sits.
• Is pico de gallo the same as salsa?
  Not really. Pico de gallo stays more textured because the ingredients are diced instead of blended smooth.
• Why do restaurants seed tomatoes for pico de gallo?
  Because seeded tomatoes hold together better once the lime juice and salt are added.

From My Kitchen Notes

Some observations from my kitchen.

• There were probably easier ways to build character than convincing your child she just ate the face of a hornworm in homemade pico de gallo, but the 1970s operated under different parental management.
• I will still inspect tomato plants like something devastating might be hiding underneath the leaves.
• Some people camouflage themselves, just like tomato hornworms.
• I learned very early that fear becomes much easier to approach when somebody walks into it with you.
• I still think tomato hornworms are one of the most upsetting garden creatures on earth.
• It’s the fake leaf camouflage, the giant segmented body, the little horn, the weird gripping feet and the way you suddenly notice one after staring directly at the plant for five minutes. It’s sinister behavior from a green, goo-producing worm.
• Because pico is chunky, my childhood imagination easily believed there were visible caterpillar pieces in it.
• The idea of being terrified of something, but also loving the ritual around facing the horrifying tomato monsters together tells me something about being human. Scared alone, brave together.
• There’s a very specific kind of trust involved in eating something somebody else chopped for you.
• Some people would rather create an elaborate joke than say one vulnerable thing directly.
• It’s kind of disturbing how something can blend perfectly into the environment while actively destroying the entire plant.
• The phrase “I made this for you” carries an unreasonable amount of power.
• Silent agricultural assassins that somehow regenerate no matter how many you remove.
• It’s fascinating how the childhood brain immediately believes internalizing chopped parasites is a real possibility and not just your dad generating comedy.
• The phrase “we got them all yesterday” never once held up in terms of finding tomato worms.
• I think some things become part of your internal landscape before you consciously realize they live there.
• There are moments that rearrange you so gently nobody else notices when it happens.
• I remain unconvinced that hornworms operate under normal biological rules. They are freaks.
• Some relationships begin the exact same way hornworms appear. One day there’s nothing there and the next day something enormous is attached to your entire life.
• People underestimate how revealing shared food can become.
• I’ve seen enough human behavior at this point to know consistency and inconsistency usually means something.
• Sometimes the thing destroying your peace is also the thing making you walk outside every evening hoping to see it again.
• I still wash tomatoes like someone who once believed she accidentally ate the faces of chopped-up caterpillars. I’m okay now.

More Things To Pile Pico Onto

• Street Corn Chicken Rice Bowls – grilled chicken, charred corn, creamy lime sauce.
• Easy Fried Tortilla Chips – crisp, golden, and made for salsa.
• Chipotle Beef Tostadas – crunchy tostadas loaded with smoky beef.
• Slow Cooker Shredded Taco Chicken – juicy shredded chicken for tacos, bowls, and nachos.
• Sheet Pan Chicken Nachos – loaded nachos with creamy lime drizzle.

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Print

Homemade Pico de Gallo

This homemade pico de gallo uses seeded ripe tomatoes, fresh lime juice, cilantro, garlic, and jalapeño for a chunky salsa that stays fresh instead of turning watery. Perfect with tortilla chips, tacos, grilled meats, burrito bowls, or scrambled eggs.

Course Appetizer, Snack

Cuisine Mexican

Keyword fresh pico de gallo, homemade pico de gallo, pico de gallo recipe, salsa fresca

Prep Time 15 minutes minutes

Chill 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 (1/4 cup each)

Calories 18kcal

Author Cathy Pollak

Equipment

• Cutting board For prepping the vegetables.
• mixing bowls For combining the pico de gallo.
• Citrus Juicer Makes juicing the limes easier.

Ingredients

• 1 cup (150 g) finely diced white onion
• 1 large (20 g) jalapeño finely diced, seeds and ribs removed for milder pico
• 2 cloves garlic minced
• 1 lb (454 g) ripe red tomatoes diced and seeded
• ½ cup (15 g) chopped fresh cilantro
• ¼ cup (60 ml) fresh lime juice
• ½ tsp (3 g) sea salt plus more to taste

Instructions

• Add the diced white onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl.
  1 cup (150 g) finely diced white onion, 1 large (20 g) jalapeño, 2 cloves garlic, 1 lb (454 g) ripe red tomatoes, ½ cup (15 g) chopped fresh cilantro
• Pour in the fresh lime juice and sprinkle with sea salt. Gently toss until evenly combined and the tomatoes are fully coated.
  ¼ cup (60 ml) fresh lime juice, ½ tsp (3 g) sea salt
• Taste and adjust with additional salt if needed. For the best flavor and texture, refrigerate the pico de gallo for 15–30 minutes before serving so the lime juice, onion, jalapeño, garlic, and salt have time to combine wih the tomatoes without making the salsa watery.
• Serve immediately with tortilla chips, tacos, burrito bowls, grilled meats, or scrambled eggs.

Notes

• Use ripe but firm tomatoes for the best texture. Softer tomatoes release excess liquid more quickly and can make the pico watery.
• Removing the tomato seeds helps the pico de gallo stay chunky instead of becoming soupy as it sits.
• Most of the jalapeño heat comes from the ribs rather than the seeds. Remove the ribs for a milder pico or leave them in for more heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving since the tomatoes will naturally release liquid over time.

 

 

If you’re making this Homemade Pico de Gallo, 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: 60g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 99mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 9mg

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

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