Picture perfect roasted Brussels sprouts packed with flavor. That’s these miso citrus glazed Brussels sprouts. Seasonal sides need not be predictable or dry. This is how you get everyone to eat their vegetables.

We eat a healthy serving of vegetables every night for dinner. These roasted Brussels sprouts will be a forever favorite–and for good reason.

My not-so-favorite part of a vegetable side? When it’s served dry and just lifeless. I simply can’t abide a sauceless vegetable. Not no way. Not no how.

As the resident saucier of the house, I set out to deliver a new and lighter (yet saucier) Brussel sprouts dish (this time no cheese). Going for something fresher in flavor, memorable, interesting.

And the perfect backdrop for our sauce? Little crisp, dry pockets of perfectly roasted Brussels sprouts.

Tip #1: Roast Brussels Sprouts at 400F, Tossing Every 5 Minutes

Steaming has ruined so many people on Brussels sprouts. If you want just crispy and caramelized-not-mushy sprouts?

1. Spread them out: crowding = steaming = gross
2. season with salt and pepper: and I mean generously
3. lightly toss with avocado oil: your go-to high heat oil
4. stir them every 5-minutes until they look really caramelized, are tender, have crisp edges, but not mushy: this is how you guarantee success regardless of the size of your Brussels sprouts

Gluten-Free, Dairy Free, Vegan POW Sauce

To sum, this sauce says “pow.” It hits your entire tongue in an instant with some seriously savory, floral notes. It’s definitely an unexpected experience. It’s different but in that way that you are craving.

Ingredients Explained:

How to Roast Brussels Sprouts

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ROASTED BRUSSELS SPROUTS WITH CITRUS MISO GLAZE

DAIRY FREE, GLUTEN-FREE, VEGAN

I'm firmly in the camp that we underestimate the value of bitter greens. Take these Brussels sprouts. On their own, they're bitter and slightly spicy. When roasted? These become caramelized, less bitter, and pair spectacularly with this citrus-based sauce. You get umami, floral, and mustard flavors from this dish that leaves your taste buds wanting more.

Course Appetizer

Cuisine American

Keyword Brussels sprouts

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 138kcal

Author Chef Sara Furcini

Ingredients

Brussels Sprouts:

• 1 ½ pounds Brussels sprouts halved, stems removed
• 3 tablespoons avocado oil high-heat, neutral oil
• ¾ teaspoon Kosher salt or use truffle salt
• Fresh ground black pepper 15 turns

Citrus Miso Glaze:

• 1 ½ teaspoons tamari
• 1 ½ teaspoons miso paste such as white, chickpea, or yellow
• 1 ½ teaspoons fresh citrus juice ideally yuzu or a combination of lemon and grapefruit
• 1 teaspoon nutritional yeast flakes
• 1 tiny pinch evaporated cane sugar
• ¼ teaspoon truffle oil*
• 1 tablespoon avocado oil neutral oil

Instructions

• Roast. Preheat oven 400F. Toss Brussels sprouts, oil, salt, and pepper in a mixing bowl and lay out on a sheet tray, making sure not to crowd. Roast until golden brown and tender, stirring every 4 minutes.
• Toss Brussels sprouts with the glaze. In a medium prep bowl, combine tamari, miso, yuzu, nutritional yeast, and sugar. Whisk while adding oil one drop at a time until emulsified. Toss roasted Brussels sprouts with the glaze and use tongs to serve.

Video

Notes

Truffle oil: You may replace the salt in this recipe with truffle salt (that’s salt sold with pieces of truffle in it) and omit the truffle oil.

Nutrition

Serving: 1half cup portion | Calories: 138kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 459mg | Potassium: 455mg | Fiber: 4g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 49mg | Iron: 2mg

Photography by Adam Rahman

You can’t go wrong with a crispy tortilla layered with chipotle simmered black beans, pickled red onion, and refreshing avocado slaw. We are covering our bases with these gourmet black bean tostadas and then some.

I really love a simple, yet gourmet, tostada. Can you tell?

In my book, there are a few musts when it comes to tostadas. They must be:

1. crispy, and preferably made with freshly fried corn tortillas
2. have a thick, hot layer of saucy black beans
3. topped with something(s) fresh

Don’t let these guys fool you. These black bean tostadas and every component are weeknight friendly and should only take you about 30-minutes to make (a bit more if you want to make the tortillas yourself).

Here are the Mexican Ingredients You Need:

• Avocado oil: This is a healthy cooking oil with a neutral flavor.
• Corn tortillas: homemade or store-bought
• Salt: sea salt or smoked sea salt are ideal
• ¼ medium white onion diced: don’t be tempted to use an entire onion in this recipe. I have tested this and you should keep the ratios so as not to over-power the beans.
• Garlic: you can mince your own garlic or use the pre-minced kind
• Chipotle chile in adobo sauce canned *1 chipotle chile from the can, roughly chopped plus 1 tablespoon adobo sauce: these peppers are smoky and spicy; be careful not to add too many or the beans will be very spicy
• 1 14- ounce Can Black Beans: you can mash these up a bit if you like or use refried beans
• 1 pinch Dried Mexican oregano/regular oregano/fresh minced oregano: this adds a floral, earthy flavor that is important to Mexican cuisine
• 1 pinch Anise seed: while this may seem like a strange ingredient, I encourage you to use it. The anise imparts that something extra that makes these incredibly fresh-tasting.
• ½ Red Onion very thinly sliced: this is used for quick pickling and will become a garnish; I really like the flavor of red onion pickled in salted lime so don’t use a white onion for this
• 3 Limes: limes impart a sweet, sour flavor for pickling the onion; this juice gets re-purposed in the slaw and helps break down the cabbage so that it’s softer
• Jalapeno minced: I like to include the seeds for flavor and spiciness; adds freshness
• Cilantro: a garnish that adds a lemony, peppery, pungent taste to the dish
• Cotija cheese: any mild fresh cheese will work and you can leave off the cheese if you are making these vegan
• Green cabbage: I like the crunchiness of shredded green cabbage; it holds up better than lettuce
• Avocados: you can use the avocado to garnish and to impart a rich, creaminess to the cabbage slaw; acts like sour cream in this recipe

Step-by-Step Black Bean Tostada Recipe

Step 1: Pan-fry the tortillas until crispy. 

Technique Tip: For best results, you need to pan-fry (not bake) the tortillas. Really aim for firm and crispy so that they can hold the toppings without flopping around.

Step 2: Make the beans. 

Step 3: Quick pickle the onion. 

As you can see, the red onion gets submerged in lime juice with salt and this acid breaks down the onion, making it soft and a pretty pink color (see picture below).

Step 4: Make slaw, garnish and serve. 

For the slaw, you can serve this on top of the tostada like you would lettuce or on the side.

You can use store-bought corn tortillas to save time or you can make your own for a restaurant quality experience. Homemade tortillas are easier that you might think, and you don’t even need a tortilla press.

How to Make Homemade Corn Tortillas (Optional)

You can make homemade tortillas in less than 10-minutes by cleverly sandwiching the masa dough between parchment paper, which makes for both easy clean-up and prevents the dough from sticking. Here’s the basic process:

Homemade Tortillas Ingredients:

• 1 cup masa harina
• Lukewarm water
• Pinch salt
• 1/2 teaspoon fat, such as avocado oil, olive oil, or lard

1. In a mixing bowl, combine the masa, lukewarm water, salt, and fat. Mix well to form a thick paste. 
2. Divide masa paste mixture into 4 roughly equal-sized balls. 
3. Set a large piece of parchment paper on the counter. Transfer the masa balls on top spacing far apart and set another large piece of parchment on top sandwiching the masa in between the parchment layers. Press, flatten and roll the masa balls until very flat (approximately ⅛-inch thick). 
4. Peel away the top piece of parchment. Flip to make it easier to peel the parchment away from the flattened masa dough. To do this, you can place the masa over the palm of your hand and carefully remove. Gently lay palm-side-up onto a preheated griddle. Cook 40 seconds, then flip every 20 seconds until cooked through, approximately 2-minutes total. Store tortillas covered to keep moist.

Variations and Serving Tips:

• Cherry tomatoes: Halve and add as a garnish for a pop of color
• Salsa: any fresh salsa
• Taco sauce, hot sauce, or enchilada sauce
• Sour cream, especially thinned with a bit of lime juice and cilantro added
• taco shop guacamole
• shredded cheddar cheese, especially if melted over the beans
• microgreens: such as radish, kale, or arugula
• Just a pinch of this mesquite salt will impart some really special wood smoke flavor.
• Make mini tostadas: If you are making homemade tortillas, you could try serving mini tostadas for a fun appetizer or as a party food for a buffet

Mexican Recipes You Might Like:

• Chilaquiles with Fried Eggs: This is a great breakfast recipe if you end up with extra tortillas
• Bona Fide Fried Ice Cream
• Mangonada Smoothies
• How to Make Chamoy
• Pork Pozole Verde
• Forever Barbacoa – Mexican Shredded Beef

I hope you love a weeknight gourmet tostada as much as I do. Thanks for stopping by. You’re welcome back any ol’ time.

The Frayed Apron is committed to creating high quality recipes that work. We are transparent about the recipe notes we receive:

Tostadas – Tortillas were easy to make, funnily enough I have a low carb tortilla recipe on my website that uses the same method for flattening. These were delicious, my toddler loves the tortillas. I kept a bit of water on hand to keep the dough from drying out as I worked on them. We had these for dinner the night I made them with shredded chicken on top and they were great!

Adam Rahman, Recipe Tester and Photographer

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Smoky Black bean tostadas with avocado slaw and pickled onion

I love a good tostada and these black bean beauties have got it going on! You get bold, smoky and spicy from the chipotle black beans. Plus, the best of the best in toppings: pickled red onion, avocado slaw, and fresh Mexican cheese.

Course Main Course

Cuisine American, Mexican

Keyword black beans, tostada

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 535kcal

Author Chef Sara Furcini

Ingredients

• Avocado oil
• 8 corn tortillas homemade preferably or store bought
• Salt to taste
• ¼ medium white onion diced
• 1 garlic clove minced
• Chipotle chile in adobo sauce canned *1 chipotle chile from the can, roughly chopped plus 1 tablespoon adobo sauce
• 1 14- ounce can black beans
• 1 pinch dried Mexican oregano regular oregano or fresh minced oregano work, too
• 1 pinch anise seed
• ½ red onion very thinly sliced
• 3 limes
• Jalapeno minced
• 1 ounce cilantro roughly chopped
• Cotija cheese crumbled (optional)
• 1 tiny head green cabbage very thinly sliced (1 cup)
• 3 ripe avocados halved, seeded, and outside peels removed

Instructions

• Pan-fry the tortillas until crispy. Heat a large skillet over medium heat. Add a tablespoon of oil and when it shimmers, add the tortilla in a single layer, cooking one at a time until golden brown. Flip the tortilla and repeat, about 1 minute per side. Transfer to a plate lined with paper towel and season with salt while hot. Note: For tostadas, you are aiming to cook the tortillas until they are crispy like a chip.
• Make the beans. In the hot skillet, add the oil and chopped onion with a pinch of salt. Cook, stirring occasionally until the onions are slightly brown around the edges. Add the garlic and chipotle chiles. Stir then add the canned black beans, oregano, and anise seed. Leave to simmer. Note: While you can’t over-cook the beans, they can dry out so feel free to add water 1 tablespoon at a time to keep them moist.
• Quick pickle the onion. In a small bowl, combine the red onion, the juice of 3 limes, and 3 pinches of salt. Massage for 10 seconds then set aside and watch as the color transforms. When they appear bright fuschia, they are ready (approximately 10 minutes).
• Make slaw, garnish and serve. Slice 2 of the avocados thinly lengthwise for garnish, set aside. For the slaw, place one avocado in a bowl and mash with a fork. Pour the pickled onion liquid (reserve the onions for garnish) over the avocado. Add the cabbage and massage to create the slaw. Plate the slaw with a sprinkle of cotija. To plate the tostada: Place a layer of beans and garnish with jalapeno, cilantro, cotija, avocado slices, and pickled onion.

Video

Notes

Chipotle chiles are sold canned in adobo sauce. You can include some of the sauce in the beans, if you wish. It has a spicy, smoky flavor.

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 75g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 488mg | Potassium: 1666mg | Fiber: 28g | Sugar: 11g | Vitamin A: 952IU | Vitamin C: 119mg | Calcium: 217mg | Iron: 5mg

Photography by Adam Rahman

Artichokes are such a delicacy but because they contain so many inedible parts, they can be downright daunting. If you love the taste and want to learn how to cut, cook, and eat them with ease, welcome! Today is the day you master the artichoke.

Let me start by saying that I am especially glad you are here. My favorite recipes involve some sort of challenge and the ability to be creative beyond cooking101. I KNOW that if you are reading this, you likely are a frayed apron cook in your own right. I see you!

I covet an artichoke. We never had them growing up.

This weekend, my sense of accomplishment came from teaching my son how to eat his first artichoke. He loved it! Even my husband, who is never excited about artichokes, raved “these are the best!” His apathy for them comes from thinking of them as steamed and lifeless.

All of this is to say, clean your chokes, stuff and roast them and people will think of you as an artichoke angel. Definitely plan on at least an entire artichoke per person. It’s hard to share that prized heart!

Gather Your Ingredients:

Today, we will be steaming, then stuffing and roasting whole artichokes with the usual players: breadcrumbs, olive oil, and garlic but also some pairings that you might not expect: capers, roasted bell peppers, and a citrusy vinaigrette.

When you sink into this artichoke, you will get earthy and briny tastes amplified by acidity (so not quite as rich as a dairy-based recipe). This is a pretty refreshing spring dish with lots of whole foods ingredients.

Would you look at that?

These are so gosh darn pretty. They make for a lovely appetizer for a family brunch. Honestly, I think they’d make a fabulous vegetarian centerpiece. Regardless of how you serve them, you can’t go wrong with an artichoke.

You can even make these gluten-free if you use gluten-free breadcrumbs, making this recipe:

Visual Tutorial on How to Prepare Fresh Artichokes 

Ingredient Tip: Did you know that cut artichokes oxidize and turn black? To prevent them from turning colors, you simply place them in a bowl of acidulated water (water with lemon juice usually) or just rub your halved lemon directly on the artichoke where you cut it open.

How to Cut

It’s probably safest to use a serrated knife to trim the top portion of the artichoke but I almost always use a really sharp chef’s knife.

Other nice things to have are a pair of kitchen shears for removing the pointy end of petals (about ¼ of the way down allows the petals to sit flat). While you can remove the fuzz while the artichoke is raw. It’s quite a bit simpler to do this step after the artichokes have been steamed.

Steam (Don’t Boil)

A steamer basket is key and will enable you to keep the artichokes above the boiling water. Steaming with a spritz or two of fresh lemon juice maintains the color and flavor of the artichokes as they cook.

Cooking Tip: If your steamer basket sits very low, you may need to add additional water halfway through as you really don’t want the artichokes submerged. Boiling will zap your artichokes of their flavor.

After the artichokes have cooled, you can remove the inedible center (so, just remove the fuzzy portion) with a spoon. This will vastly improve the eating experience.

Why Bother Roasting?

While you can eat freshly steamed artichokes, we are using a breadcrumb-based stuffing and we want to get the breadcrumbs slightly golden brown and crispy. Roasting also intensifies the flavor of each ingredient and allows everything to come together.

How to Cook Stuffed Artichokes

Really fill the heck out of your artichokes then roast them until you see the breadcrumbs brown in spots. This could take 15 minutes or longer.

How to Eat

You pull the leaves off one-by-one and bite down pulling and scraping the remove “the meat.” You can use a fork to enjoy little bites of the breadcrumb center, too.

Truly, I was surprised how quickly my 2-year-old figured out how to scrape the leaves with his teeth. He really seemed to get a kick out of this one.

Sometimes a photo (or video) is worth a thousand words. If at any point you’re not understanding an instruction, please check out the images or drop me a comment. I always try to get back to people as quickly as I can.

To reiterate, I love connecting with people who are well on their way through their cooking journey. It means I get to share even more creative recipes (like this one!). Oh, I DO hope you’ll come back:)

Your Curated Recipe Playlist:

• Homemade Pasta
• Rotisserie Chicken How-To with Seasonal Vegetable
• Creamy Rhubarb Lime Sorbet
• Extra Fudgy Gluten-Free Brownies (Dairy Free)

The Frayed Apron is committed to several rounds of testing so that our recipes always work! Here’s the feedback we received from our recipe tester:

Stuffed artichokes – No notes really, instructions were straightforward, it was pretty yummy. My family jokes that artichokes are the only food in the world I don’t like but I think you’ve converted me!

Adam Rahman, recipe tester and food photographer

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STUFFED ARTICHOKES

DAIRY FREE, GLUTEN-FREE, NUT FREE, SOY FREE, VEGAN

Freshly prepared artichokes are a must try. Serve these stuffed chokes as a gourmet vegetarian appetizer or a main course.

Course Appetizer, Main Course

Cuisine American

Keyword artichoke

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 2 people (1 artichoke each)

Calories 543kcal

Author Chef Sara Furcini

Equipment

• steamer pot with steamer basket
• Kitchen shears
• Chef’s knife

Ingredients

• 2 approximately 1-pound artichokes, washed and dried
• ¼ cup fresh orange juice
• 2 tablespoons red wine vinegar
• 1 teaspoon dijon mustard
• ¼ cup extra virgin olive oil
• 1 garlic clove minced
• Black pepper
• 2 tablespoons capers drained
• ½ cup roasted red pepper from 1 roasted pepper or from the jar, minced
• 1/2 cup packed baby spinach minced
• 1 cup breadcrumbs such as store bought or homemade (gluten free is ok)

Instructions

• Prepare the artichokes. Use a chef’s knife or serrated knife to cut straight through the top 2-inches of each artichoke and enough off the base to allow the artichoke to sit flatly. Use kitchen scissors or a chef’s knife to discard any tough outer leaves (usually toward the bottom of the artichoke stem-end). Use scissors to cut sharp tips of leaves.
• Steam the artichokes. Fill a pot with a couple inches of water and place a steam rack on top. Set the artichokes, stem-end up on the rack. Drizzle with about ¼ teaspoon acid (lemon juice or red wine vinegar) per artichoke then cover. Simmer over medium low heat until tender, about 40 minutes (more or less time, depending on the size of your artichokes*).
• Make the stuffing. Whisk together the orange juice, red wine vinegar, mustard, olive oil, garlic, and black pepper. Mix in the capers, roasted red pepper, spinach, and breadcrumbs.
• Stuff the artichokes then roast. After steaming, use a pair of tongs to remove the artichokes to cool on a plate. Gently remove just enough of the leaves from the center to reveal the “hairs” or fuzz. Use a spoon to gently scrape away and discard the fuzz to reveal a clean “heart.” Place the artichokes in a baking dish (or casserole dish) heart-side up so that they fit snugly. Use a spoon to pack the center of each choke with plenty of stuffing. Next, drizzle filling between the leaves; tip: using your fingers to spread the leaves will help you get more stuffing in there. Season each artichoke with salt then roast in the oven for 15 minutes or until the breadcrumb stuffing appears golden. Serve and savor each and every bite.

Video

Notes

Timing artichokes and cook time:

It’s actually pretty difficult to offer a universal cook time for artichokes because they cook at different rates depending on the size and other factors.

If you can pierce them through easily with a skewer, they may be removed from the steamer. You will be roasting further so it’s ok if the artichoke doesn’t just fall right off the skewer (this visual is the one you would look for if you were only steaming and not following with a roast).

Nutrition

Serving: 1stuffed artichoke | Calories: 543kcal | Carbohydrates: 58g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1252mg | Potassium: 753mg | Fiber: 10g | Sugar: 7g | Vitamin A: 977IU | Vitamin C: 50mg | Calcium: 189mg | Iron: 5mg

Recipe Photography by Adam Rahman

This recipe is part of my cooking Basics series, a collection of recipes that are all about how to cook basic, everyday things.

My dad notoriously undercooked wild rice throughout my childhood. It was always a task to eat it, and I didn’t learn how to cook it until I went to culinary school.

Turns out, you want to cook wild rice like pasta. That is to say, in salted boiling water. You also want to look for the grains to sort of burst open. Trust me, it makes all the difference.

Wild rice fetches a premium price because it can involve being harvested by canoe as it grows in water like a grass; making it difficult to cultivate.

How Much Water to Use When Cooking Wild Rice

Unlike regular rice which involves precise measurements, wild rice is less finicky because the outer shell prevents it from turning mushy. You don’t have to be as precious about the ratios of water to wild rice. Just be sure the rice has plenty of room to cook. In other words, you can’t have too much water when cooking wild rice (but you could have too little).

How to Tell Wild Rice Is Done

Simply dump it into a pot of boiling water and cook until you see the grains burst open. You do want to remove the rice as soon as this happens. It is possible to over-do it with the cooking. As a rule of thumb, wild rice takes anywhere from 35 to 55 minutes, depending on the brand. Just begin checking every 20 minutes or so.

Best Way to Serve Wild Rice

Once strained, the wild rice will have the best texture if you allow it to steam and fluff it with a fork.

You can serve wild rice like a salad with a shallot vinaigrette and some dried cranberries or with a hearty wild mushroom sauce like my mushroom stroganoff. It’s lovely as a side to some broiled salmon and those pan drippings can double as a sauce for the rice, too.

Hope you enjoyed this basic cooking method. Now, grab your apron and let’s go!

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How to Cook Wild Rice

You want to treat wild rice less like rice and more like pasta.

Course Main Course, Side Dish

Cuisine American

Keyword wild rice

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 158kcal

Author Chef Sara Furcini

Ingredients

• 1/2 teaspoon sea salt
• 2 cups wild rice
• 1 tablespoon olive oil or butter

Instructions

• Boil. Bring a large pot of water to a boil over high heat. Add the salt and the wild rice. Stir every so often to ensure the rice cooks evenly. Note: You can check the bag for approximate cook time. Typically 35 to 55 minutes.
• Strain and serve. When you see the grains visibly split open, immediately strain using a fine mesh strainer. Transfer to a large serving bowl and toss with some olive oil or butter to fluff and allow steam to escape. Serve hot or at room temperature.

Nutrition

Serving: 11/2 cup portion | Calories: 158kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Calcium: 9mg | Iron: 1mg

Floral, peppery cardamom paired with sweet, full fat dairy? What’s NOT to love? This homemade ice cream recipe is what home ice cream machines were made for. So grab your apron and let’s make cardamom ice cream from scratch!

For years I made a vegan version of a cardamom ice cream out of canned coconut milk and then I stumbled upon a full fat dairy version and lost my mind. Words won’t do justice to the combination of heavy cream and impeccably fresh and peppery tasting cardamom.

For those in-the-know, ice cream is one of the easiest desserts you can make from scratch. You need a good recipe and a solid machine, and the rest of the magic happens for you.

What I love about cardamom ice cream

It is truly a rare flavor you won’t find gracing the aisles of your grocery store’s freezer section. And it totally should be! It’s divine and everyone I know (with maybe the exception of my dad) loves the floral, peppery notes of cardamom dispersed throughout sweet creamy ice cream.

Which Cardamom To Use

You can steep cardamom pods in the milk (you’ll need about 12), but I actually have found that buying the whole cardamom seeds (so what lives in the green pods) works really well because you can grind them in a coffee grinder in 5 seconds.

*If you can only find ground cardamom in the spice aisle, that will work, too. It’s just likely to be slightly less intense than if you grind it yourself.

Cardamom Ice Cream Ingredients

• sugar of choice preferably evaporated cane sugar (we are making a simple syrup)
• cardamom, preferably freshly ground
• whole milk – fat is really key here
• egg yolks – the addition of eggs makes this ice cream extra rich in flavor, so it’s actually a frozen custard
• heavy cream – you can use either heavy cream or heavy whipping cream (do not substitute for half and half)
• vanilla extract – just be sure to use real vanilla, none of that imitation sh*t
• sea salt – just a pinch will enhance the overall flavor of the ingredients

Equipment – What Ice Cream Machine Do You Have?

You will want to follow your manufacturer’s instructions. I think most home ice cream makers tell you to freeze your quart container overnight (minimum 24 hours) and then you pour the chilled liquid into the frozen bowl while it churns.

I’ve personally owned a Cuisinart 1-quart and it’s decent. I would recommend buying the 2-quart version. Only downside, you might want to stick your ice cream in the freezer for up to 4 hours after churning to get a scoop consistency.

More Ice Cream Recipes For You:

• How to Make Creamy Tropical Ice Cream with Coconut Milk
• Salted Caramel Ice Cream
• Lemon Custard Ice Cream

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Cardamom Ice Cream

Makes 1 quart

Course Dessert

Cuisine American

Keyword gluten free ice cream, ice cream

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 large scoops

Calories 391kcal

Author Chef Sara Furcini

Equipment

• 1 ice cream machine

Ingredients

• ½ cup plus 2 tablespoons sugar of choice preferably evaporated cane sugar, divided
• ⅓ cup water
• 3/4 teaspoon cardamom freshly ground
• 1 cup whole milk
• 3 egg yolks
• 1 cup heavy cream
• 1 ½ teaspoons vanilla extract
• Pinch sea salt

Instructions

• Combine ¼ cup plus 2 tablespoons of the sugar with the water in a small saucepan and bring to a rapid boil. Add the cardamom and reduce the heat to a simmer. Cook for 5 minutes, then add the milk, bring to a boil then immediately remove from the heat. Set aside and allow the milk to steep for 15 minutes.
• Whisk the egg yolks with the remaining ¼ cup of sugar until the yolks turn pale yellow.
• Heat the cardamom-infused milk once again, on low heat until hot. Pour the hot milk in a steady stream into the beaten egg yolks, whisking the whole time to avoid any lumps or scrambling of the eggs. Pour the custard mix back into the saucepan and cook on low heat, stirring continuously for about 6 to 8 minutes, until the custard thickens to coat a spoon.
• Put a handful of ice cubes and a cup or two of water in a large bowl. Place a medium bowl in this ice bath. Remove the custard from the heat and strain it into the medium bowl. This cools the custard quickly.
• When the custard has cooled through, stir in the heavy cream, vanilla extract, and sea salt. Pour into an ice-cream maker. Freeze according to the manufacturer’s instructions.
• Most budget ice cream machines will produce a soft serve consistency. If you would like to be able to scoop your ice cream, I recommend pouring into a loaf pan lined with parchment paper. Top with parchment paper and wrap tightly with plastic wrap. Freeze for 4 hours. At this point, the ice cream will harden and you can scoop.

Notes

Notes: For a dairy free version, replace heavy cream and whole milk with 1 can coconut milk.
For a low-glycemic option, replace the sugar and water with 6 tablespoons maple syrup along with 2 tablespoons rice syrup. Do NOT reduce the overall sugar called for or the ice cream will be overly icy.

Nutrition

Serving: 1scoop | Calories: 391kcal | Carbohydrates: 31g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 221mg | Sodium: 74mg | Potassium: 190mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 1169IU | Vitamin C: 0.5mg | Calcium: 134mg | Iron: 1mg

You only need 5 ingredients and hot skillet to get these sautéed snow peas on the dinner table in a flash.

After a long winter, I eagerly await fresh spring offerings, especially snow peas. When I can grow them, I’m usually one to simply eat them right off the vine but then I feel guilty because I know I really should share with the rest of the family.

So here’s a proper recipe and a reason for us all to gather and enjoy together.

Now, snow peas are such a fun raw snack so I wouldn’t dream of distracting from their subtle virtues: their crispness, their mild sweetness, their lovely color.

This is one simple recipe but don’t let that fool you. It packs a punch (especially if you can sneak in some minced mint or tarragon right at the end).

Snow Peas vs Snap Peas – What’s the Difference?

Snow peas have a flat pod with tiny, premature peas inside whereas sugar snap peas are more rounded with larger peas. Since their flavors are quite similar, you can easily use them interchangeably in this recipe.

5 Basic Ingredients for Sautéed Snow Peas

There’s just salt, freshly ground black pepper, olive oil (or butter) and a squirt of lemon juice right at the end. And don’t forget the zest.

Cooking Tips for Snow Peas

Definitely get your pan nice and hot from the start. You don’t want the food to steam too much. Just a quick toss with some fat will bring out the color a bit and will intensify the flavor while preserving the crunch.

After only a couple of minutes of tossing the snow peas in the skillet, you finish the snow peas off with a small amount of acid from the lemon to really make the green color deepen.

These are so pretty, you can’t NOT want to pop them in your mouth.

Serving Ideas

If you’re looking for a few sides to throw together. You can make a great meal with a protein side:

• Broiled Salmon with Honey Mustard Glaze
• How to Make Crispy, Juicy Chicken Thighs
• Pan Seared Steak with Blistered Shishito Peppers

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5-Minute Snow Peas Recipe

Snow peas are a cold weather crop so they are harvested in Spring and Fall. Since the seeds aren't fully mature, they have a mild, sweet delicate flavor.

Course Side Dish

Cuisine American

Keyword snow peas

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 79kcal

Author Chef Sara Furcini

Ingredients

• 16 ounces 1 bag snow peas
• olive oil or butter
• sea salt
• lemon zest and juice
• freshly ground black pepper or red chile flakes optional

Instructions

• Prep the snow peas. Grab any hard stems and pull to remove any thick fibers that might be unpleasant to eat.
• Sauté, season, and serve. Heat a skillet over medium heat and coat with a glug of olive oil (about 1 tablespoon). Add the snow peas and stir occasionally cooking just a few minutes. Season with salt (pepper, too, if you’d like) and shave some lemon zest over top (a quick squirt of lemon will brighten the green color even more). Serve as a bright, crisp side to salmon or enjoy as-is!

Nutrition

Serving: 11/2 cup serving | Calories: 79kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 227mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 68mg | Calcium: 49mg | Iron: 2mg

Photography by Adam Rahman

This is a small batch jalapeno hot sauce recipe that involves aging your own peppers with vinegar and salt. If you’re looking for something spicy, this has a nice kick and is fully loaded with fresh jalapeno flavor.

This hot sauce is actually a lactofermented hot sauce, meaning it contains beneficial bacteria that make it tangy. If you didn’t already know, most commercial hot sauces are aged this way, and that’s why you can’t just blend peppers with vinegar and eat it right away.

You need the element of time and lactic acid producing bacteria to develop those complex flavors.

Check out how the color changes (before and after) when you age this hot sauce for just 1 week:

How to Make Jalapeno Hot Sauce (Two Ways)

If you own a food processor (or bullet blender), you can quickly puree the jalapenos (see picture below).

However, if you’d rather not use any equipment, you could mince the jalapenos, too. The fermentation process helps break the pieces down, so it’s ok to start with chunky pieces.

If you can, try to ferment the jalapeno hot sauce in a jar. You can secure a clean shirt or cheesecloth over the rim to allow air flow but to keep any critters out.

You will stop the ferment when you like the taste. I recommend storing at room temperature in a warm place out of the light for up to 7 days before you taste test. You can let the fermentation process continue for up to 7 more days, if you’d like something tangier.

This hot sauce tastes great with homemade tortilla chips or nachos, but it’s also incredibly good with crispy potato smashers. Whenever I have lots of jalapenos, I make a huge batch and tend to go through a bottle every 3 days or so. My family loves it!

More Spicy Recipes For You:

• Roasted Poblano Salsa with Cucumber and Avocado
• How to Make Chamoy
• Calabacitas Guacamole
• Forever Barbacoa – Mexican Shredded Beef

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Jalapeno Hot Sauce

This homemade jalapeno hot sauce is spicy and tangy after a short 7 to 10 day fermentation process. I recommend aging and storing in a sterile glass jar.

Course Sauce

Cuisine American

Keyword jalapeno

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 jar

Calories 23kcal

Author Chef Sara Furcini

Ingredients

• 5 large jalapenos
• 1 tablespoon kosher salt or sea salt
• 1 tablespoon apple cider vinegar

Instructions

• Remove the stems from the jalapenos and roughly chop. Place in a blender or food processor along with ½ cup filtered water, salt and apple cider vinegar and puree until mostly smooth.
• Transfer to a clean container and cover with a clean cloth secured with a rubber band. Place in a warm, dark area for between 7 and 10 days or until you like the taste (it should be pleasantly tangy when fermented). When you like the taste, transfer the hot sauce to the refrigerator to halt the fermentation process. Refrigerated hot sauce has a long shelf life of 1 month or longer.

Nutrition

Serving: 1jar | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 6979mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 83mg | Calcium: 14mg | Iron: 0.3mg

Photography by Adam Rahman

Crispy smashed potatoes with sauce options are my love language. Aren’t they everybody’s?

These tasty morsels are like a cross between oven fries and a baked potato–smash fries if you will. They are easy peasy to make and you’ve got to try them with these refreshing condiments (or add cheese and make cheesy smashed potatoes!).

As you can see, you can dunk these in a yogurt-based sauce with chives or mix and match with a jalapeno hot sauce. Spicy-cool flavors balance each other out and round out this fun side dish.

To make the smashers, you just boil golf ball-sized potatoes, press down and roast in olive oil until oh-so-crispy on the outside, fluffy on the inside.

Crispy Smashed Potatoes (Tostones)

Introducing your new favorite way with potatoes: boiled, smashed, drizzled, then roasted!

These beauties will remind you of French fries, but I think more appealing and of the earth. Smashing gives the surface all these nooks and crannies for extra crisp action. Delightfully rustic.

These are such a blank canvas for all your favorite sauces but please try mine, too!

You can make a jalapeno hot sauce and a cool, creamy yogurt-chive dip in less than 5-minutes. You ferment the jalapeno hot sauce at room temperature for 3 to 7 days, that’s where the magic happens. If you’re in a hurry, you can skip the sauces and eat these straight off the tray.

And since I’ve never had a potato that didn’t taste better with more salt. These are nice and salty like potato chips with speckles of black pepper. Simple and effective crowd-pleasers.

In honor of my potato-sauce obsession, I give to you my most loved smashed potato condiment set. I can’t wait for you to dig in!

Potato Smashers Ingredients (Condiments, Too!)

You need 4 ingredients to make potato smashers (potatoes, olive oil, salt, and pepper). The jalapenos, apple cider vinegar, Greek yogurt and chives are optional ingredients for making the condiments:

• Jalapenos: Jalapenos can range from small to large. There’s wiggle room when making a hot sauce (+/- one). Aim for 5 medium to large jalapenos or use 7 small ones. I like to use the seeds because I love spicy food. The hot sauce will mellow considerably as it lacto-ferments. If you don’t want to make your own, you can usually find really good jalapeno hot sauce in the store. If you want to tame the heat level, you could use 3 jalapenos and 1 green bell pepper instead.
• kosher salt: you need a good amount of salt for the hot sauce and can season the potatoes to taste otherwise (sea salt is ok)
• apple cider vinegar: used to speed up the process of fermentation, ok to use white vinegar instead.
• potatoes: avoid large potatoes and look for small- to medium-sized Russet, Maris Piper, King Edward, Idaho, etc. for a fluffy texture. You can use waxy potatoes but because they contain less starch, they don’t smash as easily and the texture will be a bit creamier.
• olive oil: any high heat oil will work. Avocado oil has great flavor. I prefer oil because it ensures even cooking. If you want to add butter, I would cut the oil in half and only add the butter in the last 20 minutes of cooking to avoid burning.
• ground black pepper: I recommend using freshly ground. Red pepper flakes would work, too.
• plain greek yogurt: Greek yogurt or Lebneh (if you can find it) is ideal as a dip because it’s thicker than regular yogurt and has a nice tang, much like sour cream. You can use sour cream if you’d like.
• chives: I prefer the fresh onion flavor of chives over onion powder. If you can’t find chives, green onion is the best substitute. You could use 1 teaspoon onion powder instead.

About Homemade Jalapeno Hot Sauce (Lactofermented)

Many hot sauces are aged using a process called lacto-fermentation whereby wild beneficial bacteria meld with peppers taking the flavors to new, tangy heights. You blend the jalapenos with water, salt, and vinegar and let it sit at room temperature. After just a few days, you can taste test to see if you like the flavor (p.s. I like the flavor quite tangy so I age mine for 7 days).

Word to the wise, don’t reduce the salt in the jalapeno sauce. Salt is how we discourage unwanted bacteria.

Equipment Tip: To make the hot sauce, you can use a bullet-style blender or food processor fitted with a metal blade. If you don’t own either, you can finely mince the jalapenos instead. To get the oil off your hands, you can rub them with oil and then proceed to wash thoroughly with soap and water.

Step-by-Step Instructions Plus Cooking Tips

Let’s double cook potatoes and get them nice and golden in the oven!

Step 1 is optional and involves making the jalapeno hot sauce.

You can skip the first step and use store-bought hot sauce if you are making this recipe same day.

Step 2 involves boiling the potatoes (skin-on) until you can easily pierce them straight through to the center with a sharp knife, about 25 minutes if using small potatoes.

Smashing Tool: You will have an easier time smashing whole starchy potatoes (as opposed to waxy varieties). The best tool for the job is a potato smasher. If you don’t own one, you could try using a heavy cast iron pan (just be sure the bottom isn’t dirty).

Step 3 involves roasting at 450°F.

After straining the potatoes and allowing to steam for a few minutes, you set them on a well-oiled baking tray. Use a potato masher or wooden spoon to press the potatoes gently until flattened (more contact with the tray + more surface area = more crispy potatoes). Allow to steam for a minute, then drizzle with the olive oil. Season with the salt and pepper. Roast for 30 to 40 minutes or until the potatoes appear golden brown and crisp.

Cooking Tip: Please allow the potatoes to steam (in the colander and after smashing). This allows moisture to escape and ensures your potatoes will get extra crispy.

Step 4 is where you mix up a quick yogurt dip

As you can see, you can just mix the yogurt with the chives using a spoon. I like to reserve about half the minced chives for garnishing the potato smashers.

Smashers FAQs

Can I prep these ahead?

You can prep the jalapeno hot sauce and yogurt dip ahead. For the potatoes, you can par-roast these the day before, which means cooking them part way in the oven and then finishing them the day-of. Store partially roasted potatoes in an airtight container in the refrigerator.

Can I make smashed potatoes in the air fryer?

Absolutely! Follow the boiling and smashing directions then place the potatoes in the air fryer basket. Drizzle with olive oil and season then cook at 200ºC/390ºF for 15-20 minutes.

What to serve with smashed potatoes:

You could add whole garlic cloves to the tray for some serious dirt candy. These golden crisp potatoes would be great with beer to drink, any condiment (malt vinegar, this easy apple barbecue sauce, or my creamy horseradish sauce to name a few). Try serving as a side dish to steak, fish, or some Crispy Chicken Thighs (drizzled with extra jalapeno hot sauce and yogurt dip, of course!).

However you decide to serve these potato smashers, one things for sure, you are in for one lovely evening.

Apron time!

MORE POTATO RECIPES YOU MIGHT LIKE

• Crispy and Tender Oven Roasted Potatoes
• Best Oven Roasted Breakfast Potatoes
• Herb Infused Mashed Potatoes
• Easy Cheesy Au Gratin Potatoes in the Crockpot
• Sweet Potato Casserole
• Sweet Potato Shephard’s Pie
• See all Potato Recipes

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CRISPY POTATO SMASHERS RECIPE (PLUS JALAPENO HOT SAUCE AND YOGURT DIP)

Crispy, fluffy, rustic smashed potatoes are a real crowd-pleaser. This recipe calls for 12 potatoes but make as many as you can fit (with space in-between) on a baking tray.

This recipe includes two optional condiments: a jalapeno hot sauce and a Greek yogurt dip but feel free to just make the smashed potatoes portion, if desired.

Course Side Dish

Cuisine American

Keyword potatoes

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Optional Fermentation (if making hot sauce from scratch) 3 days days

Total Time 3 days days 55 minutes minutes

Servings 12 people

Calories 179kcal

Author Chef Sara Furcini

Ingredients

Lacto-Fermented Jalapeno Hot Sauce Ingredients:

• 5 jalapenos
• 1 tablespoon kosher salt or sea salt
• 1 tablespoon apple cider vinegar

Potato Smashers Ingredients:

• 12 small potatoes skin-on (Russet will be fluffier, waxy varieties will be more creamy)
• ¼ cup olive oil
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper

Yogurt Dip Ingredients:

• ½ cup plain Greek yogurt
• 1 tablespoon minced chives

Instructions

• Make jalapeno sauce (optional step). Remove the stems from the jalapenos and roughly chop. Place in a blender or food processor along with ½ cup filtered water, salt and apple cider vinegar and puree until mostly smooth. Transfer to a clean container and cover with a clean cloth secured with a rubber band. Place in a warm, dark area for between 3 and 7 days or until you like the taste (it should be pleasantly tangy when fermented). When you like the taste, transfer the hot sauce to the refrigerator to halt the fermentation process.
• Boil the potatoes. Place the potatoes (skin-on) in a large pot or Dutch oven with water. Add several pinches of salt to make it taste like the sea. Bring to a boil on high heat and cook until you can easily pierce the potatoes straight through to the center with a sharp knife, about 25 minutes if using small potatoes.
• Roast. Preheat the oven to 450°F.

  Strain the potatoes and allow to steam for a few minutes then transfer to a well-oiled baking tray. Use a potato masher or wooden spoon to press the potatoes gently until flattened (more contact with the tray + more surface area = more crispy potatoes). Allow to steam for a minute, then drizzle with the olive oil. Season with the salt and pepper. Roast for 30 to 40 minutes or until the potatoes appear golden brown and crisp.
• Make yogurt dip and serve.

  Serve the potatoes hot or room temperature with the jalapeno hot sauce on top (or on the side for dunking). Using just a bowl and spoon, I like to mix the yogurt up with about ½ of the minced chives and serve it on the side. Sprinkle the remaining chives on the potatoes as garnish.

Video

Notes

Nutrition per potato, assuming 12 potatoes and 1/12th portion of the condiment ingredients.

Nutrition

Serving: 1potato with condiments | Calories: 179kcal | Carbohydrates: 31g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 0.4mg | Sodium: 1176mg | Potassium: 748mg | Fiber: 4g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 41mg | Calcium: 33mg | Iron: 1mg

Photography by Adam Rahman

You can make a rich and comforting batch of apple butter in less than 2 hours on the stovetop. This homemade apple butter recipe is sugar conscious and adaptable. It gets a robust flavor from spices and brown sugar.

If only the internet had smellnet so you could enjoy the aroma of apples mingling with spices. I’m sharing this preserve recipe just in the nick of time for those future cheese boards.

This apple butter would be so good alongside a manchego or a gruyere.

If you don’t already know, it’s incredibly easy to make applesauce. Well, apple butter is a similar process–it’s just reduced further giving you a more concentrated flavor and silky texture. I think of it like apple sauce with soul.

This recipe came about because my Dad came to visit and we all picked teeny tiny apples off my very young apple trees. We were so excited to get them and it got me thinking. How could I use these tiny apples? The answer, of course, is apple butter. You can use almost any size apple as long as the flavor is there.

Speaking of apple cultivars, my Dad told me to Google the disappearance of his favorite apple: the Jonathan apple. It’s so funny to think that there are probably thousands of varieties of apple, and we have such a limited selection at the store.

I like to think that apple butter can be a solution for those of us who want to buy our apples with imperfections at a discount, too, because with a few pantry ingredients and a little time, your mouth won’t know the difference.

Truly, anyone can master apple butter. It’s definitely a treat to add a spoonful to your breakfast toast or oatmeal.

Key ingredients for stovetop apple butter

Let’s take a deep dive into the key ingredients required to make this recipe start to finish:

1. Apples: Choose a variety of apples that are suitable for cooking and have a good balance of sweetness and tartness. Popular choices include Braeburn, Gala, Fuji, Golden Delicious, Cortland, McIntosh, Granny Smith, Honeycrisp, and Jonathan apples. As is true for apple pie, it’s best to use a mix of apples for a more complex flavor profile.

2. Sugar: Light or dark brown sugar is typically used in apple butter recipes for its rich, caramel flavor. However, you can also use white sugar or natural sweetener like maple syrup or apple cider if you prefer.

3. Spices: Cinnamon is the classic spice used in apple butter and truly the only one you need, but feel free to branch out. I love star-anise with apples and prefer freshly ground or grated spices best (nutmeg, cloves, allspice, or cardamom). Just note that these spices are strong. Even a pinch goes far.

4. Lemon Juice: Adding a splash of lemon juice helps to balance the sweetness of the apples and adds a touch of brightness to the final product. You can add anywhere from 1 to 3 tablespoons (a lemon usually contains 3 tablespoons total).

Time and four basic ingredients form the foundation of a quality apple butter. You’ll notice there’s no actual butter in “apple butter.” That’s because the “butter” just refers to the texture being rich and decadent.

Step-by-step instructions for making stovetop apple butter

I like the straightforward method of making apple butter in a pot on the stove. Just be sure to keep the heat turned down. Your patience is the key to a thick, flavorful spread.

1. Prepare the Apples: Start by washing, peeling, and coring the apples. Remove any seeds or tough parts. Cut the apples into small chunks or slices. The size of the pieces doesn’t matter much since we will be cooking them down to mush anyway.

2. Cook the Apples: In a large, heavy-bottomed pot (I love using a Dutch oven), combine the chopped apples, sugar, spices, and salt. Stir well to coat the apples evenly. Place the pot over medium low heat. Cover and bring the mixture to a gentle simmer. You want to cook the apple mixture slowly for about 1 hour until soft and chunky (see below image).

3. Blend the Apples: Once the apples have softened and cooked down, use an immersion blender or a regular blender to puree the mixture until smooth. Be careful when blending hot liquids, and work in batches if necessary.

4. Thicken the Apple Butter: Return the blended mixture to the pot and continue cooking over low heat. This is when the magic happens. As the apple butter simmers, it will slowly thicken and develop a rich, caramelized flavor. Stir frequently to prevent the bottom from sticking or burning.

5. Test for Doneness: To test if the apple butter is ready, spoon a small amount onto a chilled plate and let it cool for a few minutes. If the apple butter holds its shape and doesn’t slide off the plate, it’s done. If it’s still too runny, continue cooking until it reaches the desired consistency.

6. Jar and Store: Once the apple butter is done, remove it from the heat and let it cool slightly. Carefully transfer the apple butter into clean, sterilized jars, leaving a bit of headspace at the top. Seal the jars tightly and let them cool completely before storing them in the refrigerator.

With these step-by-step instructions, you’ll be on your way to creating a batch of velvety-smooth stovetop apple butter that will impress your family and friends. But before you start cooking, here are a few tips and tricks to help you perfect your apple butter recipe.

Creative ways to use apple butter

Now that you’ve mastered the art of making apple butter, it’s time to explore the various ways you can enjoy this versatile condiment. Here are some creative ideas to get you started:

• Pancake or Waffle Syrup: Replace traditional maple syrup with apple butter for a unique twist on your breakfast French toast casserole or Beignets.
• Yogurt Parfait: Layer apple butter, Greek yogurt, and granola in a glass for a delicious and nutritious snack or breakfast option.
• Glaze for Meats: Use apple butter as a glaze for roasted meats, such as pork tenderloin or chicken. Brush it on during the last few minutes of cooking for a sticky, sweet finish.
• Cheese Pairing: Apple butter pairs beautifully with a variety of hard cheeses. Serve it alongside a cheese board for a sweet and tangy contrast. This is especially fun for holiday parties because people love trying new things.

Did I miss anything? Please share your ideas for using this spread.

Variations and flavor additions for unique apple butter recipes

While the classic combination of apples, sugar, and spices is hard to beat, there are endless possibilities for customizing your apple butter recipe. Here are a few variations and flavor additions to consider:

• Vanilla Bean: Split a vanilla bean and scrape out the seeds. Add the seeds and the pod to the pot while cooking the apples. The aromatic vanilla will enhance the flavor of the apple butter.
• Citrus Zest: Add a pop of brightness by incorporating the zest of an orange or a lemon. The citrus oils will add a refreshing note to the apple butter.
• Alcohol Infusion: For an adult twist, try adding a splash of bourbon, rum, or whiskey to the apple butter. The alcohol will deepen the flavors and add a subtle warmth.
• Spiced Apple Butter: Experiment with additional spices. My personal favorites are cardamom or star anise for a more complex flavor profile. Be mindful of the proportions, as some spices can easily overpower the apples. For example, I would use 1 1/2 teaspoon ground cardamom to replace the cinnamon in this recipe or swap 2 star anise for the ground cloves.
• Apple Butter with Nuts: Add a crunchy element by stirring in chopped nuts like walnuts, pecans, or almonds towards the end of the cooking process. The nuts will provide texture and a nutty undertone.
• Apple Butter with Dried Fruit: Stir in a handful of dried fruit, such as raisins, cranberries, or chopped dates, to add bursts of sweetness and chewiness.

These are just a few ideas to get your creative juices flowing. Don’t be afraid to experiment and create your own signature apple butter recipe.

Don Your Apron and Experiment with Different Apple Varieties

With any recipe like this where you have full control over the ingredients and flavors, I hope you’ll leave a note to your future self (and all of us) describing your unique batch. Did you discover a new spice? What apple varieties are you trying?

Here’s to wishing you some warm and cozy energy!

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STOVETOP APPLE BUTTER

This easy apple butter recipe is made on the stovetop! Thick and full of autumn spices, apple butter has a jammy consistency and a sweet, caramelized flavor. If you find yourself with an abundance of apples, this is a flavorful way to use them up!

Course Sauce

Cuisine American

Keyword apple, apple butter, spread

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4 cups

Calories 978kcal

Author Chef Sara Furcini

Ingredients

• 6 pounds apples (12 large or 18 medium)
• 1 cup 200 g brown sugar (light or dark)
• 1 cup 200 g granulated sugar
• ½ teaspoon sea salt or Kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger or 2 teaspoons grated fresh ginger
• ½ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• 1 lemon for juice (to taste)

Instructions

• Prepare the apples. Peel, core, and roughly chop the apples. Put the chopped apple in a Dutch oven or large pot on the stove.
• Cook the apples. Turn the heat to medium-low. Stir in the brown sugar, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg. Cover the pot and simmer for about 1 hour, until the apples release their juices and become very tender. Using a wooden spatula, stir vigorously, breaking up larger pieces (you can use an immersion blender or regular blender to achieve a silky smooth texture). Continue to cook, stirring occasionally, to develop even more caramelized flavor. Once it reaches a deep brown color and has a consistency of a thick spread, remove it from the heat and squeeze in fresh lemon juice to brighten the flavor. Serve warm with a scoop of ice cream or spread over toast. Refrigerate leftovers in sterile jars for up to two weeks or freeze for up to 12 months if not canning. Canned apple butter is shelf stable at room temperature for up to 18 months.

Video

Notes

Apples: Choose a variety of apples that are suitable for cooking and have a good balance of sweetness and tartness. Popular choices include Braeburn, Gala, Fuji, Golden Delicious, Cortland, McIntosh, Granny Smith, Honeycrisp, and Jonathan apples. As is true for apple pie, it’s best to use a mix of apples for a more complex flavor profile.

Nutritional Information is based on the entire recipe, which yields approximately 4 cups (depending on the size of your apples).

Nutrition

Serving: 1recipe (yields 4 cups) | Calories: 978kcal | Carbohydrates: 256g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 330mg | Potassium: 927mg | Fiber: 18g | Sugar: 228g | Vitamin A: 377IU | Vitamin C: 46mg | Calcium: 152mg | Iron: 2mg

Photography by Adam Rahman

To candy the peel only or by the slice? That is the question.

I love the look of the orange flesh with the peel but it does add a bit of extra moisture so it’s important to slice them thickly and dry them after they’ve been candied in the oven. I think this extra step is worth it.

Since I developed this recipe over a decade ago for a holiday gifts class, I’ve made these a number of times and will share all my tips. You can enjoy the candy orange slices by themselves or dip and serve in dark chocolate.

Ingredient Tips: You can find maple crystals online or in specialty stores or just use granulated sugar.

How to Temper Chocolate

Melt only half of the dark chocolate you are using to 115 degrees. You want to remove the bowl from heat before adding the remaining half of the dark chocolate because you don’t want to even come close to scorching the chocolate.

Work slowly and methodically to break apart the molecules in the chocolate then force them to come back together. How you do this is by stirring your way through 3 temperature phases:

1. Melt half of the chocolate to 115F. Add remaining chocolate (off the heat).
2. Cool to the low 80s
3. Stir, stir, stir and heat to 88°-90℉

Which Chocolate to Use:

For this recipe, please stay away from white chocolate or any chocolate with a low percentage of cocoa butter or couverture (e.g. no chocolate chips).

Look for chocolate bars labeled bittersweet or semisweet dark chocolate 60% cacao or higher. You can even mix-and-match such as 60% semi-sweet and 72% dark chocolate.

Ingredient Tip: You can find baking bars for melting in the baking aisle of most grocery stores and online. For example, this Guittard Semi-Sweet Chocolate (64% cacao) has a rich flavor.

Step-by-Step

Double check that your knife, cutting board, and equipment is free of any water. Chop the chocolate then place half of it inside your bowl and set on top of a pot of simmering water (the double broiler).

Use a spatula and stir until a thermometer reads 115℉. Remove from the heat and add the remaining half of the chocolate you chopped earlier. Allow the temperature to drop to the low 80°s before returning to the double broiler.

For the final step, stir and heat until the chocolate reaches 88°-90℉. Remove from the heat and use immediately.

The chocolate will harden as it cools, which is why it’s important to work quickly.

Are you giving these as gifts? How did you package them? I’d love to see!

More Sweet Holiday Recipes For You:

• Cranberry Swirl Cheesecake
• Cranberry Orange Bread
• Streusel Chai Coffee Cake
• Caramel Apple Pie
• Perfect Vegan Pumpkin Pie with Gluten Free Crust

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Chocolate Dipped Candied Oranges

This is nature's candy. These orange slices are so chewy and the dark chocolate adds the perfect bitter sweet balance. I love choosing sweeteners and spices that infuse extra flavor into the oranges. You can even keep the syrup in the refrigerator for months for pancakes.

Course Dessert, Side Dish

Cuisine American

Keyword chocolate coating, oranges

Prep Time 30 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 4 hours hours

Servings 30 slices

Calories 185kcal

Author Chef Sara Furcini

Ingredients

• 2 Valencia Oranges
• 1 cup maple syrup
• 1 cup brown rice syrup or corn syrup
• 1 star anise
• ½ cup maple crystals or granulated sugar as needed for coating
• 1 pound 4 ounces 60% semi-sweet dark chocolate chopped

Instructions

• Preheat oven to 250°F. Cut the oranges in half lengthwise, then with the cut side down, slice cross-wise into ¼-inch thick segments. Do not remove the peel.
• Candy the oranges: In a 10-inch sauté pan, combine the syrups and star anise and bring to a boil over medium heat then lower to a simmer. Add the orange slices, separating them and simmer gently for 1 hour uncovered.
• Dry in the oven: Remove from heat and cool to room temperature. With a slotted spoon, remove each segment and place on a cooling rack set over a sheet tray. Place the sheet tray in the oven, checking periodically for dryness. Cook for approximately 2.5 hours, until dry and pliable. If sticky, toss orange slices in the granulated maple crystals to coat.
• Temper the chocolate: Set up a double boiler and begin to melt 1 pound of chocolate until candy thermometer registers 115°F. Remove from heat and stir in the remaining 4 ounces of chocolate or until the temperature drops to the low 80°s. Bring the chocolate up to 88°-90°F.
• Quickly dip each orange slice into the chocolate scraping the chocolate against the side of the bowl. Spread out on a sheet tray lined with wax or parchment paper to set.

Nutrition

Serving: 1orange slice | Calories: 185kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 160mg | Fiber: 2g | Sugar: 21g | Vitamin A: 7IU | Vitamin C: 0.01mg | Calcium: 33mg | Iron: 2mg