Recipe: Hatch Green Chile and Summer Corn Cheesy Tart

JUMP TO RECIPE >>

This savory cheesy custard tart is loaded with summer corn and one of my favorite savory ingredients—roasted Hatch green chiles from New Mexico.

Don’t go calling this tart a quiche, though. When I think of the texture of a quiche filling, I think of something distinctly eggy and a bit spongy. The texture of this filling is much more like a savory custard. If you are familiar with the classic Chinese steamed egg or Japanese chawanmushi, this is more like that. Compared to quiche, the filling of this savory tart is so silky and creamy and delicate. This is because the filling has a much higher cheese to egg ratio than a quiche would. I actually use the base recipe for this filling—which combines ricotta, goat cheese, and some sort of shredded block cheese like cheddar, with egg—all the time to make various savory tarts, but this combination of fresh corn and roasted Hatch chiles was so good that it finally motivated me to type up the recipe so that others could enjoy it too.

There is just something about these two ingredients together that tastes like summer to me and is so satisfying; maybe it’s how the sweetness of the corn balances with the smoky spicy flavor of the chiles? I don’t know how to explain it but I love it. Last year, I was lucky enough to visit Hatch, New Mexico right during the season for their famous green chiles. The big green chiles gleamed in the sun while sitting in big baskets and the smell of the fresh chiles tumbling in huge roasting machines was everywhere, and I had the best cheeseburger of my life—the Hatch Green Chile Cheeseburger from Sparky’s. And of course I picked up a big jar of the roasted chile peppers to bring home. I’ve been hoarding that jar until last week when I finally decided that this tart would be worth opening it up for. (Real Hatch chiles are very limited in season and availability but you can definitely sub with those canned roasted green chiles that are common to any US grocery store. Note that the ones from the Hatch Chile Company are not necessarily made from the variety grown in Hatch, NM but they are a good substitute.)

I decorated my green chile and corn tart with calendula and borage flowers, as well as some chives and cilantro. You can see what the unbaked version looked like below. Feel free to skip this elaborate decorating step and simply reserve a little bit of extra corn to sprinkle on top, along with a few cilantro leaves.

How to Make a Hatch Green Chile and Summer Corn Cheesy Tart

Ingredients

1 sheet ready-made pie dough, room temp
1 egg yolk, beaten, for crust eggwash (optional)
1 ear corn, husked
1/2 cup ricotta, drained of excess water
1/4 cup goat cheese, room temp
3 eggs
1–3 dashes habanero hot sauce (optional)
1/4 cup canned roasted green chilies, drained
3/4 packed cup sharp cheddar, grated
cilantro leaves, for decorating
edible flowers, for decorating (optional)
olive oil (optional)

Procedure

Preheat oven according to the instructions on the box of your ready-made pie dough. Press pie dough into a 9-inch tart pan with a removable bottom. Chill in the freezer for 3–5 minutes. Dock the dough with a fork. Brush with eggwash if desired for a more shiny, darker crust. Then bake according to the package instructions for a blind-baked crust, using pie weights if required in the instructions.

In the meantime, prepare the filling of the tart:

Bring a pot of water to a boil. Boil the corn for 5 minutes, or until tender. (If desired, use a culinary blowtorch or gas stove to char the surface of the corn to give it a more roasted flavor.) Cut kernels from the corn cob and set them aside.

In a large mixing bowl, whisk together ricotta, goat cheese, eggs, and hot sauce (if using). Fold in the majority of the corn kernels, keeping just a small amount aside for the end. Fold in green chiles and half of the shredded cheese.

Remove crust from oven when it is blind-baked. Set the oven to 350°F.

Sprinkle the remaining shredded cheese into the prepared crust. Pour the prepared filling on top and make sure the surface is even and smooth.

Working quickly the prevent the crust getting soggy, place cilantro leaves* onto the surface of the filling and sprinkle on the remaining corn. Bake at 350°F for 30 minutes or until the filling is soft but set. Allow to rest of 10 minutes before cutting and serving.

*If decorating with edible flowers, maximize contact with the filling as you press them into the tart. Brush them with olive oil to help preserve their shape and color.

Recipe: Savory Veggie Cupcakes with Cheesy Cauliflower Frosting

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create a savory version of a cupcake! These moist and tender cakes are loaded with broccoli and sharp cheddar and made both flavorful and fragrant with the help of a touch of curry.  Believe it or not, the “frosting” is savory too—it’s actually a smooth cauliflower purée loaded with sharp cheddar!

One of my creative challenges for myself this year is to explore making savory versions of foods that are usually associated with desserts. I’m someone whose taste buds always crave savory flavors over sweet, but I admit that my eyes are so often drawn to the beauty and visual delight of dessert confections. Just looking at a cupcake already brings me joy. But then I realized that there’s no reason for why savory foods can’t get that same visual attention, and that’s exactly what I set out to do with this savory cupcake recipe.

I’m glad that Cabot Creamery was willing to encourage my crazy idea, as their wonderful cheddars have become a regular tactic for bringing richness and cheesy goodness to my savory dishes. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers, which is another reason to love their stuff. I used their Vermont Sharp Cheddar Cheese in both the cake and frosting components of this recipe, which brought such a nice buttery tang that meant I didn’t even need to use butter in this recipe. With Cabot Creamery’s cheddars having 0 grams of lactose per serving, this savory cupcake recipe was developed with my lactose-sensitive pals in mind, too!

I hope you find these savory cupcakes as joy-inducing as I do! Let’s get into the details about these unique baked goodies and the ingredients you’ll need to make them for yourself.

Notes on the key ingredients for the cakes:

• Broccoli: I thought a savory cupcake ought to be veggie-forward to make it something that—unlike its sweet counterparts—could be enjoyed throughout the day while getting some nutritional goodness out of it too. For this recipe, I used the very tops of the broccoli florets only and chopped them super fine (as shown in the photo) such that the cakes would have an even and delicate texture throughout.

• Onion: A must to bring flavor and aromatics to any savory dish, I incorporated onion into my savory cake recipe too. I cut the onion into a fine dice and sautéed it with the broccoli before adding it to my cake batter so that it would basically dissolve into the background and all you would notice is the added flavor complexity from it.

• Cheddar: For me, cheese is what brings excitement to a savory dish; it’s what makes something ordinary feel rich and indulgent. So in order to make these savory cupcakes feel just as decadent and luxurious as sweet ones, I loaded this cake recipe with lots of Cabot Vermont Sharp Cheddar. Its boldly sharp flavor and smooth consistency are perfect for tying together the veggie and spice components of the recipe. I grated the bar using the standard holes of my box grater for this part of the recipe.

• Extra Virgin Olive Oil: Inspired by sweeter olive oil cakes, I leaned on a high-quality extra virgin olive oil to keep my savory cakes moist.

• Oat Milk: In keeping with the challenge to avoid ingredients containing lactose, I used a full-fat oat milk here. You could definitely sub with your favorite nut milks if desired.

• Curry Powder: This addition is what makes the cake interesting! I just love the combination of curry and cheddar together and I think the curry really takes the flavor profile of these out of breakfast muffin territory and into something more special. I used a Japanese style curry powder which brings a complex blend of spices without adding any spicy heat.

Notes on the key ingredients for the frosting: 

• Cauliflower: I made a cauliflower purée to act as the “frosting” for my savory cupcakes. Boiled cauliflower is easy to get smooth and spreadable in the food processor without adding extra cream and it is also so very foolproof (unlike potatoes that can get gummy if over-handled). I’ve been pretty obsessed with cauliflower lately because it’s light and absorbs other flavors so well. After boiling the cauliflower, you’ll want to squeeze out the excess moisture before adding it to the food processor to avoid your savory frosting being too runny; you don’t want to wring it bone-dry but you do want to give it a good squeeze until water is no longer actively dripping from it. 

• Leeks: These mild alliums will bring a savory-sweetness to the frosting without overpowering the gentle cauliflower. I used only the white and tender light green parts of the leek for this recipe to keep the frosting smooth as well as neutral in color.

• Garlic: I added just a touch of garlic to the frosting for savory complexity. A recipe with just one clove of garlic is unusual coming from me, but in this case, it is possible to overdo it; in my recipe testing I tried raw garlic and more cooked garlic and those tests were  too overwhelming for those whipped, light, frosting vibes. Trust me on this one. You’ll want to gently sauté the garlic with the leeks before combining it with the boiled cauliflower.

• Cheddar: Cabot Vermont Sharp Cheddar is what brings the main flavor here to this frosting. Since the cauliflower’s taste is pretty neutral, it leaves room for the delicious cheddar flavor to shine, so this frosting is very cheesy tasting indeed. I used a grater with small holes to finely grate the bar so that it would incorporate smoothly into the purée.

• Lemon Juice: This brings some brightness to the flavor of the frosting and enhances the buttery tang of the Cabot Vermont Sharp Cheddar.

• Extra Virgin Olive Oil: This helps keep the purée smooth and emulsified.

• Miso Paste: I used a white miso here which is sweeter and milder than other types of miso. It brings an extra umami and saltiness, and it rounds out the savory flavor profile and makes it feel more complete. If you have a different type of miso, I suggest reducing the quantity; if miso paste is difficult for you to source, I recommend just adding a little extra salt, to taste.

Note that this recipe makes more than enough cheesy cauliflower frosting to do a casual coat over the tops of the cupcakes. But if you want to get your piping bags out and pipe a big ol’ swirl, or at least do a nice thick layer that you can decorate with pretty flowers like me, then this recipe will allow for those creative discretions!

How to Make Savory Veggie Cupcakes
with Cheesy Cauliflower Frosting

(Makes 12 cupcakes)

Ingredients for the Frosting

1 head cauliflower, cut into chunks
3/4 tsp kosher salt, divided
3/8 cup + 1 tsp extra virgin olive oil, divided
1 cup leeks (white and light green parts only), roughly chopped
1 clove garlic, roughly chopped
6 oz Cabot Vermont Sharp Cheddar, finely grated
2 1/2 tsp white miso paste
1/4 cup lemon juice

Ingredients for the Cupcakes

2 cups broccoli florets chopped very fine
1 cup yellow onion, finely diced
2/3 cup + 1 tbsp extra virgin olive oil, divided
1/2 tsp kosher salt
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
4 tsp sugar
1/2 tsp garlic powder
1/2 tsp cumin
3/4 tsp Japanese curry powder
4 oz Cabot Vermont Sharp Cheddar, grated
2 eggs, at room temperature
3/4 cup oat milk, at room temperature

---

Procedure

To make the frosting: Add cauliflower to a pot and cover with water. Add 1/4 teaspoon salt and bring to a boil. Boil until very tender and almost falling apart (about 10-15 minutes). Drain and allow to cool.

Heat 1 teaspoon of olive oil in a skillet on medium-low heat. Add the leaks and season with 1/4 teaspoon salt. When they start to become fragrant, add the garlic. Continue cooking the aromatics, stirring occasionally, until they are tender (about 3–5 minutes).

Squeeze out any excess moisture from the cauliflower and add the cauliflower  to the food processor. Add the cooked aromatics. Pulse until the cauliflower resembles a grain-like texture. Add the miso paste and one-third of the cheddar. Process until the ingredients look combined. Repeat with the rest of the cheese in two more batches. Add the lemon juice and the remaining 3/8 cup olive oil and process the mixture until very smooth, using a spatula to scrape the sides as needed. Transfer the purée to a bowl or piping bag and set aside or, optionally, allow to chill in the fridge. (Note: I found it to be easier to pipe/spread after chilling briefly in the fridge.)

To make the cake: Preheat oven to 425°F. Line a cupcake/muffin pan with paper baking cups.

Heat the skillet again on medium-low heat, with 1 tablespoon of olive oil. Add the onion and salt, and sauté until translucent. Add the broccoli and stir gently, cooking just until it becomes a vibrant green. Remove from heat and allow to cool slightly.

Meanwhile, whisk together the flour, baking powder, baking soda, sugar, garlic powder, cumin, and curry powder in a large mixing bowl. Add the cheddar and mix until it is evenly distributed.

In a separate bowl, whisk together the eggs, milk, and remaining 2/3 cup olive oil until well-combined. Add the cooled broccoli and onion mixture and stir to combine.

Gently fold the wet mixture into the dry one, until the liquid seems fully absorbed and no floury streaks remain. Mixture should be very thick. 

Divide the mixture evenly into the paper baking cups. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue to bake for 15–17 minutes, or until an inserted toothpick comes out clean. Leave the cupcakes in the pan for an additional 3 minutes to set before transferring to a cooling rack.

Once the cupcakes are cool enough to handle, they can be frosted and decorated as you wish! (The photos show the cupcakes decorated with nasturtium, wild radish flowers, and thyme.)

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses—which are naturally-aged and have 0 grams of lactose per serving—near you!

Recipe: Rosemary Honey Butter Dinner Rolls

JUMP TO RECIPE >>

These pull-apart dinner rolls are fluffy and puffy and soft, just like every good dinner roll should be. But these are no ordinary good dinner rolls! First of all, they are so fragrant from being loaded with fresh rosemary. But additionally, they’ve got a special secret hiding underneath them—sticky, gooey, delicious bottoms where they’ve been baked in a pool of honey butter.

I got the idea of making a savory, rosemary flavored, slightly-sweet baked goodie from Panadería Rosetta in Mexico City. Their bollos de romero were life changing—savory, just a little sweet, and with a beautiful rosemary flavor. I knew I could never replicate this magic at home but I was determined to create a more simple recipe that would be easy to make without a lot of fuss and, when eaten, would at least have enough essence of Rosetta’s bollos to satiate those hungry memories.

I started testing this recipe in 2022, and did a version with some cute Christmas decorations, as seen below. When I posted them on Instagram I guess they sorta went “viral”; or at least it was my most liked post by a landslide. But the rolls I photographed then were not the recipe that I wanted them to be, so I was pretty bummed to not have something to share with others. I really lost momentum with recipe testing after that, and didn’t pick it back up until almost a year later. This time around, I am very pleased to be able to share with you all a recipe that I am very proud of, for delicious dinner rolls that are exactly the way I wanted them to be.

If you have ever had a cinnamon roll or sticky bun with a gooey bottom that’s soaked up a bunch of syrup, these have that same kind of wonderful stickiness on the bottom but they are way way less sweet. The rest of the bun is savory and herbaceous, so they definitely still function as a dinner roll for a festive holiday table but are also plenty good on their own. I brought them to my brother-in-law’s house for Thanksgiving last week, and they got warm praise from grandmas and teenage boys alike, which is why I am so confident in this recipe now!

Notes about the ingredients

• Please use good clover/flower honey. The flavor of the honey is really noticeable here, since there is quite a lot of it for the sticky bottoms. So use one you like. Do not use makuka honey or that thick spreadable light colored stuff. You want the good old fashioned stuff.

• Use good butter. Do not substitute with some kind of fakey crap.

• Use fresh rosemary, not dried. You don’t want to be stabbing your gums or crunching on bits of dried rosemary here, and plus I’ve never tested it with anything but fresh. Leave out any hard or woody bits. You just want the tender leaves here.

Some Notes about Decorating Your Dinner Rolls For the Holidays

Decorating these dinner rolls is honestly completely unnecessary. I have to do it for the ‘gram, otherwise you probably wouldn’t be here reading this blog post right now. But decorating is also fun, and gives these a little extra charm if you are looking to impress someone (though I think the taste is already impressive enough). Here, I will answer some common questions I received about this decorating technique using dill, parsley, carrot fronds, and pink peppercorns:

• Can you taste the dill?: I personally cannot if the dill is just coming along with a normal bite, and I think I have a pretty good sense of taste. The amount of dill is so negligible compared to the flavors that the roll intends to be (honey, rosemary, fluffy bread) and I really think it loses some of it’s dilliness when it bakes, so I don’t think you’re getting a hit of dill unless you pick off all the dill on the whole batch and eat it plain. But if you hate dill that much, fennel fronds could be a good alternative!

• Are you really eating whole peppercorns? Yikes!: So, to every person who made a comment like this, I asked them if they have ever had PINK peppercorns before and guess what? The answer was always no. Look, pink peppercorns are very different from the black peppercorns that people are much more familiar with. Pink peppercorns have a nice fruity flavor and they are much smaller and they are delicate and easy to chew, especially after baking. They are not “spicy” or intense like black peppercorns. Just as every type of chili pepper tastes vastly different, people shouldn’t really assume that all peppercorns are exactly the same. I thought that they added a great spice (NOT spicy) note to the rolls.

• How do the herbs stay green and pretty after baking?: As with any time you use fresh herbs to decorate a baked good, moisture is the key. Use soft, flexible leaves. Brush a bit of honey butter on the dough to act as glue. Gently press them onto the surface of the dough so that they are fully in contact with it; anything sticking up will likely shrivel from the heat of the oven. Then, give them another coat of that honey butter to help lock in the moisture.

You could do this type of decoration with dill, parsley, and pink peppercorns on any dinner roll or bun recipe, really. But I do hope you’ll try this one.

This recipe was adapted from Ariel Lee’s Cheesy Everything Buns recipe, which I also love.

How to Make Rosemary Honey Butter Dinner Rolls

Ingredients for dough

1 cup warm milk or barista style oat milk
1 1/2 tsp dry instant yeast
1 tbsp honey
2 3/4 cup bread flour, plus a little extra
2 tsp kosher salt
2 tbsp unsalted butter, melted and cooled
1 egg, beaten
4 tsp fresh rosemary leaves, finely chopped

Ingredients for Honey Butter Sauce

2 tbsp unsalted butter
1/2 cup honey

Ingredients for finishing touches

flaky salt
fresh herbs such as sage, thyme, parsley, and dill (optional)
pink peppercorns (optional)

Procedure

Make the dough. Place milk, yeast, and honey in the bowl of a stand mixer and stir gently to dissolve the yeast. Let stand until the yeast starts to bloom (about 5 minutes).

Fit stand mixer with a dough hook. Turn the stand mixer on to the lowest setting (speed 1) and gradually add flour. Add salt and butter and once those are slightly incorporated, add egg and rosemary. Scrape everything to the bottom of the bowl and turn the stand mixer up to the medium setting (speed 5). Knead for about 5 minutes so an elastic dough forms, pausing as needed to scrape the contents of the bowl back down to the bottom. (If the dough still feels very sticky, add an additional teaspoon of flour at a time, kneading in each time, until the dough feels smooth and elastic.)

Roll the dough into a taut ball and return to the bowl (you shouldn’t need to grease it). Cover dough with a damp tea towel or plastic wrap and place in a warm spot. Allow to rise until doubled in size, about 1 hour.

Line a 7x11-inch (2 quart) baking dish with parchment paper.

Make the honey butter “sauce” by adding the butter to a small saucepan and melting on low heat. Once the butter is melted, whisk in the honey. Continue whisking on low heat until the consistency is runny and homogenous.

Preheat oven to 350°F.

Pour about three-quarters of the sauce into the baking dish and smooth out to an even layer. Divide risen dough into 12 equal pieces and shape into tight balls. Arrange balls evenly in the baking dish. Cover with plastic wrap and let rise for a second time, for 30 minutes.

If decorating: Brush tops of dough balls with some of the remaining honey butter; note that you may need to reheat the honey butter on low heat to get it to be brushable. Decorate as desired; make sure the herbs come in full contact with the surface of the bun to preserve their color and shape. Brush more honey butter on top.

If not decorating: Reheat the remaining honey butter if needed to get it to a brushable consistency. Brush tops of the rolls generously with honey butter.

Sprinkle a small amount of flakey salt on top of each.

Bake for 25–30 minutes or until golden brown and bubbly.

Recipe: Cheddar Tart with Beets and Fall Squash

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create a cheesy tart that would be lovely to serve at fall gatherings. This tart features Cabot Seriously Sharp Cheddar in two ways: a snappy cheesy rosemary shortcrust that smells so good when it’s baking in the oven, as well as the filling that goes inside it, which is a flavorful layer of a cheddar and almond spread reminiscent of an old-school party staple, the cheese ball. This smoky, tangy, creamy filling helps to hold in place the topping for the tart—marinated roasted beets and honeynut squash that have been thinly sliced and rolled into rosettes. The edible bouquet in an autumnal palette is likely to impress your guests; but the great thing is, so much of it can be made ahead!

When I was a kid, I remember being completely wowed by the flavor combos from those cheese balls covered in nuts that would always be present at holiday parties with my parents’ friends. So, the filling in this tart is a tribute to that combo. It’s indulgently creamy and tangy from the Cabot Seriously Sharp Cheddar, super savory, a little smoky with the addition of paprika, and has such a satisfying texture thanks to the inclusion of sliced almonds. 

I think I loved that combo so much because back then, my family did not keep cheese around very much in our fridge. In fact, up until probably middle school, I thought that the powdery stuff in the green can and the plasticky American cheese slices were the only cheeses that could be purchased directly for cooking at home. That’s why it still makes me so excited that, as a grown-up, I can now get Cabot Creamery’s delicious naturally-aged, rich-flavored cheddars to cook and bake with to my heart’s content. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers. Having access to such high-quality cheeses with that level of freshness would’ve rocked Kid Me’s world. Now, being able to make my own cheese spread at home, just how I like it, brings me so much joy—and I hope it does for you, too!

Here’s what you need to know about the key ingredients for making my Cheddar Tart with Beets and Fall Squash:

• Cheddar: The cheddar gets used in both the crust and the filling, so it’s gotta be a great one. I used Cabot Seriously Sharp Cheddar which is so good for those of us cheddar lovers who enjoy an intense, sharp flavor. I always like to go for their cheese bars and grate the cheese fresh right before I need it.

• Butter: Cutting the butter into cubes and freezing it is a major contributor to keeping the crust snappy and buttery without feeling greasy. I used Cabot Salted Butter for this recipe to bring extra rich savoriness to the tart shell.

• Vodka: Using vodka instead of water to bring the crust ingredients together is my other trick for keeping the tart shell super crispy! I have tested this crust recipe with just chilled water and I do not recommend this substitution.

• Beets: For this recipe, whole beets are first roasted until tender. The skins come right off after roasting. Then, the beets need to be chilled so they can easily be sliced into thin “petals” with a mandoline. The slices get marinated in a simple, bright vinaigrette before being rolled into rosettes. The autumnal colors of this tart are achieved by roasting 1 red beet and 3 golden beets together. The red beet slices are a deep maroon, while areas of the golden beets that come in contact with the red beet become a more vibrant red shade. To keep some slices at their natural bright golden color, keep them separated from the red beet.

• Squash: I used a honeynut squash for this recipe but butternut squash would work just as well. Unlike the beets, I peeled and sliced the squash before roasting. Keep the squash slices separate from the red beet if you want them to stay solid orange.

This recipe is great for gatherings because much of it can be done the night before. In fact, it is even recommended that you get the components prepped well in advance, for an easy low-key assembly when you are ready to serve.

Considerations for prepping ahead:

• For best results, make your pastry dough the night before and let it chill, molded into the tart pan, overnight. Then all you have to do is pop it in the oven the following day.

• The cheddar and almond filling can be made the night before and stored in a sealed container in the refrigerator. The day-of, just take it out and allow it to come to a spreadable consistency while the tart shell bakes.

• The roasted beets need to be chilled slightly in order to be sliced by the mandoline, so do plan ahead for this. I recommend doing all the prep for the beet and squash rosettes ahead of time. I used a mini muffin tin to hold the rosettes together before I arranged them all on top of the tart filling. You could do this the night before so the rosettes are ready to just pop onto the tart before serving!

If you need an additional shortcut:

• This tart can be simplified by using a ready-made pie dough for the crust. The overall flavor of the tart will be less complex and less cheesy but there is still a lot of flavor in the cheese and almond filling and the roasted veggie topping. If you choose to pursue this shortcut, mold the pie dough to the tart container and then follow the package instructions to fully bake the crust before following the recipe for filling the tart.

One thing that can be scary about baking for guests is that a lot can happen in an oven! You put your lovingly-prepared dough, batter, or pastry in but you can’t truly be certain what it will look like coming out. This is why I like to make tarts where the shell is baked completely through first; the filling and topping here do not require additional bake time. The tart can be served at room temperature so it’s one less thing to worry about keeping warm while you are enjoying the conversation of your dining companions.

How to Make a Cheddar Tart with Beets and Fall Squash

(Makes one 9-inch tart)

Ingredients for the Crust*

1/2 cup (1 stick) Cabot Salted Butter, cut into small cubes then frozen
1 1/2 cups AP flour
1 oz (about 1/4 cup) Cabot Seriously Sharp Cheddar, grated then chilled
1/2 tsp kosher salt
1 tbsp fresh rosemary, finely chopped
4–6 tbsp vodka, chilled

Ingredients for the Topping

1 medium (about 1/2 lb) red beet, trimmed and cleaned
3 medium (about 1/2 lb each) golden beets, trimmed and cleaned
1 medium (about 1 1/2 lbs) honeynut or butternut squash, peeled and cored
4–8 tbsp extra virgin olive oil, divided
kosher salt
black pepper
3 tsp apple cider vinegar
1 tsp sugar
fennel fronds, for garnish (optional)

Ingredients for the Filling

4 oz cream cheese, at room temperature
2 oz (about 1/2 cup) Cabot Seriously Sharp Cheddar, grated
1/4 cup Greek yogurt
1 tsp worcestershire sauce
1/4 tsp garlic powder
1 1/2 tsp smoked paprika
1/8 tsp black pepper
1/4 cup sliced almonds, roughly chopped

---

* For a shortcut version, see notes above about substituting a ready-made pie crust.

Procedure

To make the crust: Add the flour, Cabot Seriously Sharp Cheddar, salt, and rosemary to a food processor. Pulse briefly to combine. Scatter in frozen Cabot Salted Butter cubes and pulse until the texture resembles wet sand. Add 1 tablespoon of vodka and pulse a couple of times; repeat vodka step, adding 1 tablespoon at a time and pulsing briefly after each, until the mixture looks like it is just barely starting to form clumps. Dump the mixture into a 9-inch tart pan and use a spoon to quickly press the mixture evenly against the bottom and sides, keeping everything as cold as possible. (A sheet of wax paper could also aid in smoothing out the mixture). Chill the unbaked tart shell in the freezer for 20 minutes or in the refrigerator for 1 hour or up to overnight.

To make the topping: Preheat oven to 400°F. (Beets and squash can be baked simultaneously; just keep an eye on separate bake times.)

Coat beets lightly with olive oil and season lightly with salt and pepper. Tightly wrap beets in foil, place in a baking dish, and bake for 1 hour or until tender. (If you wish to keep some of the golden beet completely yellow, wrap and bake those separately from the red beet.) When beets are cool enough to handle, gently rub off the skins. Then, place in the refrigerator to cool completely. 

Use a mandoline to thinly slice the squash. Coat slices lightly with olive oil. Arrange evenly onto a parchment-lined baking sheet and season lightly with salt and pepper.  Bake at 400°F for 15 minutes. 

Slice cooled beets thinly with a mandoline and lay slices out on a baking sheet. Overlap red beet slices on gold beet slices to dye them as desired to create color variation, or keep some gold beet slices on a separate tray to preserve their color.

Whisk together apple cider vinegar, sugar, a pinch of kosher salt, and 2 teaspoons olive oil. Drizzle evenly over the trays of beet and squash slices and allow to marinade for at least 5 minutes.

Roll the beet and squash slices into rosettes. Start with a small slice of squash, and roll into a tight spiral (the squash  can usually be rolled into a tighter spiral than the beet). Fold or cut subsequent slices in half and keep wrapping them around to mimic the appearance of rose petals. For best results, place rosettes into a mini muffin tin to keep them together, and pre-assemble all the rosettes before placing them on the tart. (This can be done a day ahead.)

To make the filling: Add cream cheese, Cabot Seriously Sharp Cheddar, Greek yogurt, worcestershire sauce, garlic powder, smoked paprika, and pepper to a large bowl. Use a hand mixer to whip ingredients together until combined. Fold in almonds. (This filling can be made ahead. Store in a sealed container in the refrigerator and allow to soften outside the refrigerator before spreading.)

To bake the tart shell: Dock the chilled shell with a fork to prevent it from puffing while baking. Line the inside with parchment paper or foil and fill with pie weights (or dry beans). Place the tart pan on a baking sheet and bake in the 400°F oven for 20 minutes. Remove the lining and weights, then bake for an additional 20 minutes, or until golden brown. Allow to cool slightly before filling.

To assemble the tart: Spread the filling evenly inside the baked tart shell. Gently press the veggie rosettes into the filling; extra beet and squash slices can be used to fill in empty spaces after the initial rosettes are placed. If desired, garnish with a few fennel fronds, or fresh herbs of your choice. Be sure to use a nice sharp knife when slicing, and enjoy!

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses, such as their naturally-aged cheddars, near you!

Recipe: Chili Cheese Scones

JUMP TO RECIPE >>

For this recipe, I partnered with Cabot Creamery to create my version of a baked goodie that I think gets totally overlooked: savory scones! I feel like sweet scones get all the love, but as a diehard member of Team Savory for life, what I like about savory scones is that they can be such a satisfying handheld snack or a way to round out a real meal. 

These scones are filled with a combo of green chilies, scallions, black pepper, and lots of high quality Cabot Vermont Sharp Cheddar. The inspiration for this flavor grouping comes from Indian-style chili cheese toast, which I first experienced at a Bombay-inspired restaurant in London called Dishoom. There, the pairing of chili cheese toast and eggs is called Eggs Kejriwal. I’ll still go to Dishoom whenever I’m in London, but at home, I was happy to find it was easy to replicate the chili cheese toast and was blown away by how good the simple combo of chopped green chilies, scallions, black pepper, and melted cheddar tasted together. It really is an example of the whole being more than just the sum of its parts and I think a lot of credit can be given to the power of a high-quality sharp white cheddar, when it is all gooey and melty, for bringing everything together.

So when Cabot Creamery asked me to come up with a recipe to show off one of their wonderful cheddars, I thought it would be tasty to put the flavors of one of my favorite toasts into the lovely portable format of a scone. But despite the inspiration coming from London, these aren’t going to be the dry, crumbly, or bland scones you might get with an afternoon tea service. These are flavor-packed American style scones and they are super tender and light!

I opted to use Cabot Vermont Sharp Cheddar for this recipe, which has such a nice bold sharp cheddar taste. Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers, which I think is so cool for a brand that is so widely distributed. They are also the world’s first dairy co-op to get a B Corp certification. This particular cheese offering from them has a creamy texture and buttery richness to it, and is equally as good for just snacking on alone as it is getting baked into scones—which made it really hard for me to resist eating it while I was prepping the ingredients to shoot this recipe. 

These scones are nice and cheesy, with a little bit of kick from the chilies, and a unique spiced undertone from the coriander seeds and black pepper. I hope you’ll give them a try!

What you need to know about the key ingredients for this Chili Cheese Scone recipe:

• Butter: Freezing the butter and then grating it is my go-to technique for any sort of baked pastry that I want to be airy and flakey. No one wants overly-dense, hard scones. In contrast, the frozen butter, and keeping everything as cold as possible in general, allows for the creation of steam inside the scones as they bake, which form air pockets that keep the texture light. I used Cabot Salted Butter for this recipe to add an extra note of rich savoriness.

• Cheddar: The cheddar is really the star of these cheesy scones! I went for the Cabot Vermont Sharp Cheddar, which I think has a great classic sharp cheddar taste that really holds up nicely mixed into these scones. However, I think that Cabot Creamery’s Seriously Sharp Cheddar would also be great here. Be sure to grab one of their cheese bars and grate it fresh for this recipe.

• Green Chilies: The green chilies are what give the scones a nice little spicy kick. I used a mixture of jalapenos and serranos here (2 very large jalapenos and 1 long serrano) but you could also choose one or the other. I removed the pith and seeds from the jalapenos because I don’t care for the texture but kept it all in for the thinner serrano and this brought a noticeable amount of heat to the scones. If you remove all the pith, the scones will be much milder.

• Scallions: Chopped scallions add a nice savory and aromatic flavor to the scones. They get sweeter when the scones are baked and taste so good with the cheddar!

• Black Pepper: This adds a zingy spiced component to the scones. Please do not use the ground pepper that comes out of a store-bought spice jar. Whole black peppercorns and a pepper mill on a coarser setting, and subsequently nice freshly-cracked pepper, is what will give you the flavor impact you want.

• Coriander Seeds: Sometimes when I make chili cheese toast, I also include cilantro, or coriander. For my scones, I opted to include coriander seeds because I think they bring such a great mysterious and complex spice flavor without adding any extra spicy heat. I measured out the whole seeds first, then toasted them in a dry pan until they became fragrant, then pulsed them a couple of times in a spice grinder. If you have a mortar and pestle that would be even better. You want to crush them up and get them to release their aroma but you don’t need a fine powder.

A couple of other techniques to get the best scones:

• Like I mentioned before, keeping everything cold is what gives you scones that are tender and airy instead of dense and firm. Popping the scones in the freezer while you wait for your oven to heat up will help the scones poof up instead of spreading out.

• Creating letterfolds with the dough before cutting out the scones is what gives them those nice layers similar to an American style biscuit. You can definitely just gather the dough together and cut out the scones right away, but this extra step of flattening it out and folding the slab of dough a few times is a quick trick that makes them extra special.

How to Make Chili Cheese Scones

(Makes 8 scones)

Ingredients

2 cups AP flour, plus extra for dusting
2 1/2 tsp baking powder
1 tbsp sugar
1/4 tsp kosher salt
1 tsp freshly cracked black pepper
1 tbsp whole coriander seeds, toasted and then coarsely ground
2/3 cup heavy cream
1 egg
6 oz Cabot Vermont Sharp Cheddar, grated
1/2 packed cup scallions, chopped
1/2 cup jalapeno or serrano peppers, cut into 1/8” dice (see note*)
1/2 cup (1 stick) Cabot Salted Butter, frozen
1 tbsp Cabot Salted Butter, melted
Cilantro leaves, for decoration (optional)

---

Notes

* You can control the level of spicy heat in the scones by how much of the pith you choose to include. The majority of a chili pepper’s heat comes from the pith.

Procedure

Combine the flour, baking powder, sugar, salt, pepper, and ground coriander seed in a large mixing bowl and whisk together.

Set aside a few pinches of the grated Cabot Vermont Sharp Cheddar for topping off the scones later.

Into the dry ingredients, stir in the rest of the cheddar, plus the chopped scallions and chilies.

In a separate bowl, whisk together the heavy cream and egg.

Working quickly with cold hands, grate the stick of Cabot Salted Butter into the dry ingredient mixture, tossing together the ingredients along the way to ensure even distribution. 

Drizzle in about one-third of the wet ingredients. Incorporate gently with some of the dry ingredients. Continue gradually incorporating the wet and dry ingredients together, taking care to not overstir. (Mixture can be clumpy and uneven.)

Dump the mixture onto a work surface and gently press together with your hands until it all sticks together. Lightly flour a work surface, then shape the dough into a rough rectangle, about 6x9. Lightly flour the surface of the dough, then fold down the top third and fold up the bottom third (like you would fold a letter). Flip and rotate 90 degrees and repeat the shaping, rolling, and folding sequence. Flip and rotate again, then do the sequence one more time, for 3 sets of letter folds total.

Then, fold the dough in half and shape it into a flat circle, about 7-8 inches in diameter. Cut the dough into 8 equal wedges. Transfer to a parchment-lined baking sheet and place in the freezer for 15 minutes.

In the meantime, place an oven rack one-third from the top of the oven and preheat oven to 400°F.

Brush melted butter on the tops of the chilled biscuits. Sprinkle remaining cheddar on top. If desired, decorate with fresh cilantro leaves.

Bake for 25–27 minutes, or until tops begin to get golden.

Thank you so much to Cabot Creamery for sponsoring this recipe! Visit their website to find out where you can get their delicious cheeses, such as their naturally-aged cheddars, near you!

Recipe: Heart-Shaped Garlic Butter Parm Pretzels

JUMP TO RECIPE >>

These cuties are the texture of a soft American mall pretzel with the extra garlicky goodness of a garlic knot. When you typically make pretzels, you would cut slashes in the dough before baking to allow the dough to expand without cracking the dark brown malty exterior you get from boiling in an alkaline solution. However, I did not do that here. The result was this unusual crackled texture, which gave the garlic butter something to stick on to!

These are such a fun treat for your valentine, friend, or galentine, or anyone in your life who appreciates some freshly-baked carbs. And they are also great for when you are looking for a special baking project to do just for you!

Soft pretzel dough recipe adapted from Sally’s Baking Addiction.

How to Make Heart-Shaped Garlic Butter Parm Pretzels

Ingredients

3/4 cup warm water
1 tsp (slightly heaped) active dry yeast
1 tbsp honey
1 tbsp butter, melted and cooled
2 tsp brown sugar
1/2 tsp salt
2 cups AP flour, plus more for dusting
nonstick cooking spray
3/8 tbsp salted butter
2 garlic cloves, minced
garlic salt, to taste
finely grated parmesan, to taste
1–2 tsp parsley leaves, finely chopped

For the Water Bath

9 cups water
1/2 cup baking soda

Procedure

Combine warm water, yeast, and honey in the bowl of your stand mixer and stir gently. Allow yeast to bloom and foam up for 5 minutes.

Add butter, brown sugar, and salt, and stir together. Fit stand mixer with the dough hook and turn on to the lowest setting. Begin adding flour, 1/2 cup at a time, until a dough starts to come together. Use a rubber spatula to scrape everything together. If the dough is sticky, add a little bit more flour.

Turn the mixer to medium high and knead the dough for about 5 minutes until it feels smooth and bouncy. Turn the dough onto a clean worksurface and roll into a smooth ball. Grease the inside of the mixing bowl, and place the ball of dough back inside. Cover with a damp towel and allow to rest in a warm place for 20 minutes.

On a lightly floured worksurface, divide the rested dough into 8 equal pieces and roll each piece into a rope, about 16 inches long.

In a large pot, combine water and baking soda for water bath and bring to a boil. Preheat oven to 425°F.

While waiting for the water to boil, twist and pinch together the ends of each rope and shape into a heart.

Use a pancake turner/spatula to gently place one pretzel at a time in boiling water bath for 10 seconds on each side, then place on a parchment-lined baking tray with plenty of clearance around each. Adjust the shapes as needed. Make a small cut into the inner bottom tip of the heart shape, to help define the point better.

Combine butter, garlic, and garlic salt in a small bowl and heat for about 30 seconds in the microwave. Brush some of the mixture on to the pretzels. Sprinkle parmesan cheese on top. Bake for about 15 minutes, or until they are puffed and a rich golden brown.

While pretzels are baking, add parsley to the remaining garlic butter mixture. Brush more of this mixture on the pretzels when they come out of oven.

Recipe: Brown Butter Sweet Potato Sage Streusel Muffins

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to come up with a tasty fall treat. I love baking in the fall, warming up the house with the smell of cozy spices. But as you may know by now, I do not have the biggest sweet tooth, so I wanted to create a recipe for something that feels like a treat and has all the best of flavors that the season has to offer but is *not too sweet*. These muffins are made by first making brown butter with Danish Creamery European Style Sea Salted Butter to give it a wonderful nuttiness, before using it in a batter that’s loaded with sweet potato, fresh chopped sage, and Chinese five spice, sweetened with maple syrup. The streusel topping is also made with brown butter and I added a touch of salt and ground peanuts, giving it a little bit of a sweet-salty vibe that I think is quite addictive!

I’m calling these “muffins” but don’t expect the bready, crumbly kind—these are rich and moist from all that brown butter and fresh mashed sweet potato. The texture on the inside is going to be similar to a decadent carrot cake or banana bread but to provide a nice contrast, the streusel topping is crumbly and light, almost like the edges of a cookie.

With the brown butter being such a major ingredient in both components, you’re going to want to use a high-quality butter to start. Danish Creamery European Style Sea Salted Butter is made with just high-quality cream and a touch of sea salt and it is slow-churned in small batches for a velvety texture and rich flavor. It contains 85% butterfat, which beats out most other European style butters that contain 82%–83%. Browning butter is actually a good way to determine the richness of a butter; avoid butters that create a lot of splatter as they are melting, as that is an indication of their higher water to fat ratio. This butter, on the other hand, melted very smoothly and foamed up gently before turning the rich amber-colored liquid gold that is toasty brown butter!

Let’s get into the details of what you’ll need to do to get these lovely autumnal muffins.

Key ingredients for the brown butter sweet potato muffin base:

• Brown Butter: What is brown butter? To make brown butter, all you need is good quality butter like Danish Creamery European Style Sea Salted Butter (and a pot and a spatula)! Nothing else goes into it; you are simply cooking the butter and toasting the milk solids in it to intensify the flavor. Bring the butter to room temp first, then cut it into a few smaller pieces and put it in a light colored pot or pan; you’ll want to be able to watch the color so a dark pan is not recommended. Cook the butter on medium-low heat, swirling or gently stirring occasionally until it starts to get foamy. Once it starts to foam up, stir constantly for 2–3 minutes, watching the color. Once the color starts to change, take it off the heat and keep stirring until all the foam subsides, and what you’ll be left with will smell amazing and resemble the color of amber; if you remember the color of the stuff they extracted the dinosaur DNA from in Jurassic Park, that’s the color you want! (But it’ll be way tastier.)

• Mashed Sweet Potato: This recipe requires the real stuff: fresh mashed sweet potato. You will need about 1 large-ish sweet potato to get the 1 cup needed for this recipe. I have tested this recipe with both steamed and roasted sweet potato and both turned out great. I do not recommend cooking your sweet potato by microwave as that will probably dry it out. My favorite method is roasting. To roast sweet potatoes: Preheat the oven to 425°F. Wash the sweet potatoes and prick them all over with a fork. Place the sweet potatoes directly on the middle rack of the oven. Place a foil-lined baking sheet underneath them to catch anything that drips. Bake for 40–50 minutes or until they are completely soft inside. You should be able to scrape them easily from the skins and mash them up with just the slightest amount of pressure. You do not need a perfectly smooth purée for this recipe but there shouldn’t be big lumps. This can most definitely be done ahead; just bring it to room temp before using it in the batter.

• Sage: I used 2 tablespoons of finely chopped sage for this recipe. I know that sage can be pretty divisive, but I love it. To me, it’s one of the flavors that makes Thanksgiving food special, even more so than the pie spices and the fall gourds. I actually felt that there could’ve been more sage flavor, but Spouse, who is not as much a fan of sage, thought that it was enough to notice it’s there without being at all bothered by it. I think that sage lovers could bump this all the way up to 3 tablespoons if they wanted. Conversely, if you hate sage, you can totally leave it out.

• Maple Syrup: I used maple syrup as the only sweetener in the muffin batter because it brings a gentle sweetness and complements fall flavors so well. And ol’ maple syrup will do, as long as it’s the real stuff. 

• Chinese Five Spice Powder: I wanted to do something a little different for fall baking here, so instead of a blend of classic American pie spices, I used Chinese five spice powder. What is five spice? It doesn’t always have only five spices, but the number five is called out because the ingredients are meant to represent the five elements in Chinese mythology. It typically has cinnamon, star anise, clove, fennel, and sichuan pepper. I opted for this because it is a pantry staple for me and I liked that it is a little bit more savory-leaning. You can substitute a pumpkin pie spice blend if you don’t have it, but I find that the heavy cinnamon content in those makes the blends a bit stronger than five spice, so I’d reduce the amount if making this substitution.

Things to know about making the streusel topping:

Once again, you’ll be making brown butter for the streusel that goes on top of the muffins, giving them that appealing, crackly mushroom top. You could brown all the butter for the recipe at once and then measure it out for each component; however, I found it was easier to do them separately and use the measurement markings on the butter wrapper. Either way, you will want to make the streusel first anyway to give it a little bit of time to chill. 

In addition to the brown butter, the other key ingredients for the streusel are a touch of five spice, dark brown sugar, regular white sugar, kosher salt, and unsalted roasted peanuts. 

Why roasted peanuts?  I included finely chopped peanuts in my streusel because I wanted the crumbly topping to have a salty-sweet quality to it, in the vein of kettle corn or salted caramel. The peanuts helped bring in a savory quality as well as nice texture to the streusel mixture, and combined with the kosher salt, the result is definitely a nice little touch of a salty balance for the maple and sweet potato muffin base. You can substitute in any nut you’d like for this. If you have a nut allergy, you could also sub in breadcrumbs, or finely crushed chicharrones!

How to get the most visually appealing muffins: 

To get bakery-style muffins that are nice and full with a mushroom top, there are a couple of special but easy tricks I used here that I will now share with you. (Note that in the photos, I used a vintage muffin tin that is proportioned a little differently but to actually test the recipe and bake the muffins shown, I used a modern, standard muffin tin and standard paper liners.)

You’ll notice that this recipe makes 9 muffins. I filled the muffin cups all the way to the top using an ice cream scooper to scoop out the batter into a nice domed shape. The amount of batter will rise and fill out the muffin cups nicely this way. You can certainly divide the batter into 12 muffin cups, but they just won’t have the muffin top you see in the photos, and you’ll want to test for doneness a couple minutes early.

Another major trick is to give the muffins a burst of high heat at first to get the tops to really rise up, and then lower the temp for them to bake evenly through the rest of the way. I start the oven at 425°F for the first 5 minutes, and then turn it down to 350°F for the rest of the time. You can skip this step if you don’t have time to watch the oven, and just bake them at 375°F for 20–25 minutes.

The last tip is to really pile on the streusel topping. Even if the top looks totally covered when you first put the muffins in the oven, keep in mind that as they rise, the surface area of the tops will increase, creating gaps in between the chunks of streusel. This recipe makes a very generous amount of streusel for if you are making 9 muffins; you might not end up using every single crumb of it, but get on them as much as the muffin tin will allow to get fully streusel-covered muffins in the end. 

Now that you know all my tricks for how to produce aesthetic muffins, happy baking!

How to Make Brown Butter Sweet Potato Sage Streusel Muffins

(Makes 9 muffins)

Ingredients for the Streusel

5 tbsp Danish Creamery European Style Sea Salted Butter, cut into chunks
1/3 (packed) cup dark brown sugar
2 tsp sugar
1/2 tsp Chinese five spice powder
2/3 cup all purpose flour
1/4 cup roasted unsalted peanuts, finely chopped
1/2 tsp kosher salt

Ingredients for the Muffin Batter

1/2 cup (1 stick)  Danish Creamery European Style Sea Salted Butter, cut into chunks
1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp Chinese five spice powder
1/2 tsp kosher salt
1/2 cup + 1 tbsp maple syrup
1/4 cup milk or nut milk
1 cup sweet potato, cooked and mashed*
2 eggs, beaten
2 tbsp sage, finely chopped

---

Notes

* Recommended method for mashed sweet potato: Preheat the oven to 425°F. Wash the sweet potato(es) and prick all over with a fork. Place directly on the middle rack of the oven. Place a foil-lined baking sheet on the rack below. Bake for 40–50 minutes or until completely soft inside. You should be able to scrape the flesh easily from the skins and mash with slight pressure. Sweet potato mash can be made ahead. Measure 1 cup and allow to come to room temperature before using in the recipe.

Procedure

To make the streusel: 

Brown the butter: Cook the butter on medium-low heat, swirling or gently stirring occasionally until it starts to get foamy. Once it starts to foam, stir constantly for 2–3 minutes, watching the color. Once the color starts to change, take off the heat and keep stirring until all the foam subsides. The melted butter should now be the color of amber. Set aside.

Whisk together brown sugar, sugar, and five spice in a small bowl. Mix in brown butter. Add flour, chopped peanuts, and salt. Use a folding and pressing motion with a spoon or spatula to gently combine everything together; texture should be similar to a dry shortbread dough. Pack together into a disk and place in the fridge to chill for 5–10 minutes; it should feel slightly firmer but not be hard or solid.

To make the muffin batter:

Preheat oven to 425°F.

Follow the same instructions above to make brown butter. Set aside and allow to cool slightly.

In a medium bowl, whisk together flour, five spice, baking powder, and baking soda.

Once brown butter has cooled, transfer to a mixing bowl. Stir in salt, maple syrup, milk, sweet potato mash, eggs, and sage in that order. Gently fold in one third of the dry ingredients at a time. Combine until just homogenous. Batter should be thick but wet.

To assemble:

Line or grease 9 cups in a standard muffin tin. Divide the batter evenly among the 9 lined cups (using an ice cream scooper is recommended for this). 

Use your hands to crumble up the disk of streusel dough into mixed sized chunks ranging from the size of a pea to finer crumbs. Cover the tops of the muffin batter with the streusel and press in gently.

Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15–18 minutes. Muffins are cooked through when an inserted toothpick comes out clean. Allow to set for about 3–5 minutes before transferring to a cooling rack. If desired, add a sage leaf on top of each to garnish. 

Once fully cooled, store leftover muffins in an airtight container. However, the streusel will soften over time.

Enjoy them on their own, or give them a swipe of some softened Danish Creamery European Style Sea Salted Butter for some extra indulgence.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

How to Turn Your Favorite Dinner Roll Recipe into Pumpkin-Shaped Buns

Cozy sweaters, the crunch of colorful leaves under your boots, and pumpkin spice everything—admit it, fall is a season that has a special place in your heart. Why else would you be reading this blog post? But if you are a lover of both hygge vibes and savory flavors, perhaps you don’t wish for every fall baking project to be flavored with sweet cinnamon and clove. Perhaps you’re looking for another way to create something yummy and pumpkin themed, that satisfies your savory cravings too?

In this blog post, I am going to walk you through how to turn your favorite dinner roll recipe into pumpkin-shaped buns that are perfect for hamburgers or decadent breakfast sandwiches.

These instructions should work with any gluten-based dinner roll recipe that typically makes 12 rolls in a 9”x13” baking dish (I have not tried it with alternative/gluten-free flours). We are instead going to divide that dough recipe up into 8 equal parts to make 8 pumpkin-shaped buns that are sized like a fluffy hamburger bun. For mine, I used @arjolee’s cheesy everything bun recipe, which is my go-to recipe for making the tastiest savory buns that are plenty full of flavor to eat just on their own. (You could also follow the same shaping steps with an existing favorite hamburger bun recipe.)

Most dinner roll recipes have you first allow the dough to rise until doubled in size, and then undergo a second proof in the baking dish after the individual rolls have been divided and shaped. However, in this case, it will realistically take a bit of time for you to do all the tying of twine that is needed to create those pumpkin shapes, so the dough effectively undergos that second proof in that time.

If you love pretzels and you’re looking for something to snack on with a little more chew while satisfying your autumnal obsession with all things pumpkin shaped, then I have a more precise recipe for pumpkin-shaped pretzel buns too, which you can check out here.

Here’s how to turn your favorite dinner roll recipe into pumpkin-shaped buns:

Start by making your batch of dough as you normally would. You can use whatever gluten-based 9”x13” bun/roll recipe you’d like and it should work, but I recommend using my pal Ariel Lee’s recipe, which is the one I used in the photos. Allow the dough to undergo the first proof.

While the dough is proofing, prep your twine so you can do all the shaping efficiently when the dough is ready. Tying twine around the balls of dough is what creates those indentations of the pumpkin shape as the dough expands in the oven. Cut thin, food-safe baker’s twine into about 10-inch pieces. You will need 4 pieces of twine per bun and we’re making 8 buns, so you’ll need to prep 32 pieces of twine.

Preheat the oven according to your recipe.

After the first proof, divide the dough evenly into 8 portions. As you work with each portion, leave the others covered under a damp tea towel. Dust your hands lightly with bench flour but don’t use too much on your work surface as you’ll need a bit of surface tension.

Roll each portion of dough into a ball gently using the method used for shaping a boule: Flip the ball over and pull all of the edges into the middle to form a little pouch. Then flip it over again. Cup your palm and fingers gently around the ball to form a cage and roll the dough in a circular motion, using the tension with the work surface to seal the seams on the bottom and create an even ball shape. This will result in a nice domed surface on top while gently handling the dough to keep it light and airy. Repeat with all 8 pieces of dough.

For each portion of dough, lay out 4 pieces of twine to form an asterisk. They don’t have to be perfectly symmetrical; if you wish for your pumpkins to be a little more wonky because that is part of their charm, go ahead. However, I tried both irregular criss-crossing of the twine and others where I tried to make them as neat as possible and I found that the ones where I tried to keep them even are the ones that turned out looking the most pumpkin-like. The uneven shapes were more reminiscent to me of heirloom tomatoes.

After laying out the twine on your work surface, place a ball of dough face-down in the middle and tie both ends of each individual length of twine into a double knot. Take care to have them just gently curving around the ball of dough; do not make a tight loop around the dough. The dough will expand significantly by the time it is done baking, so you don’t want the twine to be cutting in too deeply into the final shape.

When all 4 knots are tied, trim off the excess twine and flip the ball over. Make any adjustments needed.

Place your trussed dough baby on a parchment-lined tray and cover with a damp towel.

As you repeat the process with the other dough balls, give the buns at least 3 inches of space around them on the tray because they will expand! By the time I was done tying up all the dough, the earlier ones had already started to rise quite significantly, starting to form that pumpkin shape. Unless you’re working in a very cold place—or you’re exceptionally fast at typing knots—you probably won’t need much of a second proof.

Here’s what mine looked like by the time I was done tying them all and getting my eggwash ready. Let yours proof until they are starting to puff beyond the loops of twine, like you see below; it should just take a few minutes unless it’s super cold! (Note that after taking this photo, I divided them onto two trays so that there could be more space between them. Don’t overcrowd your trays!)

At this point I brushed a beaten egg yolk over the surfaces of the buns. Using just the egg yolk for the eggwash is what gave them their rich brown color and glossy finish so I definitely recommend it! The everything seasoning is optional, but tasty!

After brushing on the eggwash, bake the buns according to your recipe’s instructions. I found the baking time to be the same for these 8 larger buns as for making 12 smaller buns packed together in a baking dish.

When the buns have baked, allow them to cool a bit for safe handling. You’ll find that the twine is now embedded into the buns and they’ve baked up around it, and you of course need to remove all the twine before serving/eating. I do not own a bread lame, but that would be very useful here. Instead, I used a faux lame in the form of a stainless steel razor blade. I gently cut into the surface of the buns along the lines created by the twine, in order to free the twine cleanly without the bread getting torn up. Be sure to remove all the twine before eating!

To finish things off, I added a little pepita/pumpkin seed into each bun to resemble the pumpkin stem.

I hope these step-by-step instructions help guide you to making the pumpkin-shaped buns of your cozy fall baking dreams. If you found these instructions helpful in making your own, please be sure to tag me, @lilybubbletea, on Instagram so I can see your creations!

Recipe: Apricot and Brie Tart

JUMP TO RECIPE >>

I wanted to make a bunch of apricot rosettes and what better way to display them than in a sweet and savory tart?

Once I have finished working on a recipe I really am happy with, I try to get as much out of it by riffing on it and using it in different contexts. Recipe testing is time consuming, and I am determined to get my time’s worth by using that recipe over again. For this tart, I made the same cheesy, savory short crust shell that I developed for a sponsor for this mixed stone fruit and goat cheese tart here. I love this crust recipe because it’s cheesy and peppery and unlike what you’d expect for a fruit tart. It has a serious snap to it, and enough flavor that it could really stand alone, but it is also perfect for tarts that have a savory cheese filling. The dough comes together very easily in a food processor, though you do have to plan ahead a bit and freeze the cubed butter. The actual labor involved is low, though, so you can save your energy for rolling up those pretty apricot roses!

In reality though, this is still going to taste good if you just cut up your apricots into little pieces and dump them onto the tart. I am completely willing to admit that slicing up a bunch of apricots and then wrapping the slices round and round each other to form a bunch of rosettes is not a normal way for someone to spend a summer afternoon. But would you have clicked on this recipe if the tart didn’t look this pretty? I personally find it sort of therapeutic to focus on delicately handing tiny pieces of produce for a bit, and at this time of year, I’ll find any excuse to immerse myself in stone fruit.

Here is a detailed walkthrough of how to make this apricot and brie tart:

• Make the tart shell/crust: You will need to plan ahead here, because you’ll need to cut butter into small cubes, freeze them, make the dough, press it into the tart tin, and then let that chill. This tart utilized the tart crust recipe found here. Follow the “ingredients for crust” section and the first step of the procedure and that will take you up to the point where you have your chilled raw crust that is ready for baking action. That’s where the story picks up over here with a different filling, this time celebrating the beautiful delicate combo of brie and apricots.

• Bake the crust and brie: First, you will blind bake just the raw crust for 20 minutes with some sort of pie weights to keep its shape and prevent it from puffing up in the tin. (I line my crust with foil and then use dried beans as a cheap alternative to buying pie weights.) Then you will bake the crust until it is nearly golden brown and pretty much fully baked. For the last 5 minutes, you’ll add slices of brie to melt across the bottom. I used this goats milk brie, but a more traditional version will be just as tasty. Just make sure you are getting as even of a layer as you can when you are slicing and placing the cheese; it doesn’t matter if the pieces of cheese look weird because they will get fully covered.

• Spread the jam: After the brie has been melted, it will cover the bottom of the shell more evenly. Then you’ll want to add a layer of apricot jam or preserves. Feel free to swap for a different flavor but I wanted to keep the flavors simple in this one so I stuck with apricot. This sticky jam layer is going to be what holds the apricot roses in place.

• Make and place the apricot rosettes: To make the rosettes, I first cut the apricots lengthwise into thin slices. I’ll use the thinnest pieces for the centers of the rosettes, rolling them into as tight of a spiral as I can, and then I will wrap a few pieces around it before placing it into the jam layer. Then I will tuck a few more pieces around it until I am happy with the size and fullness of the rosette. Keep doing that until all the big gaps are filled.

• Glaze the apricots: Whisk together a little honey and water to form a glaze; microwave the mixture a little if needed to help dissolve the honey. When the glaze is back to room temp, brush this over the apricots. It will give them a shiny look and prevent them from browning if you are making this a bit ahead of serving.

• Fill in the gaps with herbs: If you wish to, you can fill in any gaps in between the rosettes with fresh herb leaves to give the tart a very full and finished look. I used oregano here because I had a lot in my garden, but small basil or mint leaves would honestly be a better flavor pairing. You could also fill the gaps with pitted cherries—I think that’d look lovely. I also sprinkled a little bit of lemon thyme on the tart, which added a nice herbal aroma.

• Cut in with a very sturdy, sharp knife and enjoy!: The crust is quite short and snappy so you’ll need a good knife to press through for cutting clean wedges. It may feel like a shame to cut into it after making all those roses, but food—even pretty food—is meant to be eaten!

How to Make the Apricot & Brie Tart

Ingredients

1 chilled, unbaked cheesy shortcrust from this recipe
5 oz brie cheese, cut into 1/8"-inch slices
5–6 tbsp apricot jam or preserves
3–4 apricots, thinly sliced
1/2 tsp honey
1 tsp warm water
fresh herbs for garnish (optional)

Special Equipment

food processor
tart pan with removable bottom
dry beans or pie weights

Procedure

Preheat oven to 400°F. 

Dock chilled shell with a fork to prevent it from warping and puffing while baking. Line with parchment paper or foil and fill with dry beans or pie weights. Place the tart pan on a baking sheet and bake for 20 minutes.

Gently remove the lining and weights, then bake for an additional 15 minutes.

Add brie in an even layer over the bottom of the tart shell. Bake for an additional 5 minutes, or until brie is melted and crust is golden brown.

Spread apricot jam or preserves in an even layer over the brie.

Form rosettes with the slices of apricots and arrange them in the tart. The apricot jam will help hold them in place.

Whisk together honey and water and brush over the apricot rosettes to give them a shiny, glazed look.

Garnish with fresh herbs if desired. Oregano, mint, or basil leaves could be used to fill in gaps between the rosettes.

Recipe: Mini Frittata Muffins with Lap Cheong and Scallions

JUMP TO RECIPE >>

I used to make these mini frittata muffins as a go-to recipe for parties and potlucks when I was in college and into my early twenties. It is a super easy recipe with the help of instant buttermilk pancake mix, and you can add whatever fillings you would normally enjoy inside a quiche or frittata. Over a decade later, and with much more appreciation for the flavors associated with my Chinese heritage, I decided to revisit the old tried and true recipe and incorporate lap cheong (Chinese sweet sausage) and scallions. (I’m actually pretty obsessed with the combo of lap cheong, scallions, and cheese these days. You can find my recipe for stuffed cheesy bread with these ingredients here.) The end result is the flavors you’d expect in a Chinese-American fusion breakfast, in a nicely portable format.

Back when I was making this recipe all the time, I called them “quiche muffins” because I didn’t really understand the nuances of all the different baked egg dishes out there but in reality the texture is much more like a frittata—a frittata that is slightly leaning in the direction of a biscuit, in a muffin wrapper.

About substitutions: Feel free to swap things out according to your tastes or put your own cultural spin on it. Approach the ingredients as you would if you were making a quiche or omelette; if it makes sense to pre-cook the ingredient for one of these preparations, you should do the same here. Any grated semi-soft cheese would work, as well as crumbled chèvre or feta (though you may want to reduce the amount if using a soft cheese due to the added moisture).

Now, about the edible flowers. This recipe is great for the completely unnecessary but very Instagram worthy edible flower treatment because the batter is quite wet. Anything where the delicate flowers petals and herbs are in contact with moisture in the oven is going to help keep their color and shape better (compared to, say, a shortbread cookie). Here, I used calendulas, wood sorrel, violas, wild fennel, lemon balm, and oregano—a combination of foraged and home grown. As these were baking, I also watched over them like a wistful (but much less anxious) Great British Bake-Off contestant. Because the calendula flowers have layered petals, I would gently press down the top layers as they curled up in the oven to stay in contact with the batter, and that’s how I was able to help maintain their shape despite the heat. Here is what these cuties looked like before baking:

This recipe was adapted from Allrecipes.

How to Make Mini Frittata Muffins with Lap Cheong and Scallions

(Makes 6 muffins)

Ingredients

3 eggs
2/3 cup American style dry buttermilk pancake mix
~2 cups grated cheddar
2 lap cheong sausages
2 scallions, chopped
nonstick spray or 6 muffin liners

Procedure

Preheat oven to 350°F. Line or grease muffin tins.

Peel off and discard the outer casing of the lap cheong and cut into 1/8”–1/4” pieces. In a small skillet, fry the lap cheong on medium heat until cooked through. Drain on a paper towel and allow to cool slightly.

Beat eggs thoroughly in a mixing bowl. Stir in pancake mix. Then fold in cooked lap cheong, scallions, and cheese.

Divide the batter among the muffin tins, filling them only two-thirds of the way. If desired, decorate with herbs and edible flowers.

Bake for 12–15 minutes or until an inserted toothpick comes out clean. Allow them to cool and set slightly before removing and enjoying.

These photos were shot in partnership with Pete and Gerry’s. To find their free range organic eggs near you, click here.

Recipe: Stone Fruit & Herbed Goat Cheese Tart with Cheesy Crust & Hot Honey Butter

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to celebrate my favorite time of the year—stone fruit season! I came up with the idea for this tart because I love making hybrid baked goods in the summer that feature raw seasonal produce in all of their peak-flavor glory. I still want the satisfaction of crafting and baking some kind of base or crust—something where I can proudly say “I made this from scratch!”—but when fruits are already ripe and bursting with their natural juices, I think baking them is honestly a waste, so I add them at the end to be enjoyed fresh.

So, this tart features a snappy cheesy buttery shortcrust, which gets baked solo and then gets filled by a creamy blend of whipped goat cheese and fresh herbs and topped with fresh, raw stone fruit before getting finished off with a drizzle of hot honey butter. Because my taste preferences are always leaning towards savory, I love to experiment with combining sweet fruit with savory ingredients and I think that the balance is just wonderful; it allows for savoring the natural sweetness of a beautifully ripe fruit without limiting the result to something that can only be served as a dessert. Instead, I recommend that this sweet-savory beauty be considered for your next al fresco brunch or picnic potluck; it holds up well when made a bit ahead so it would certainly be a low-stress addition to any sun-soaked gathering where smiles and good vibes are the objective.

Though the nectarines, apricots, and pluots are obviously the star here, don’t sleep on this cheesy crust! I am so proud of how much flavor I was able to pack into something that is often overlooked or perceived as just a vessel when it comes to tart making, and it is definitely a recipe that I will be using as a base for more than just the fruit tart idea you see here. Loaded with asiago cheese and high-quality butter, this savory shortcrust is so snappy and yummy that it would even be delicious broken up into chunks and eaten alone as a snack! This sturdy shortcrust is what helps make this tart a good menu item for summer gatherings, and the munchable texture is a result of keeping all the ingredients super cold while putting together the dough and keeping the moisture content to a minimum. Using Danish Creamery European Style Sea Salted Butter, which has a higher butterfat content than most other European butters, is one trick I used getting the right texture and flavor for the crust. A good butter is key for a shortbread or shortcrust, and Danish Creamery’s  butter is made with just high-quality cream and a touch of sea salt, slow churned for a rich flavor that really sets this shortcrust dough recipe up for durable and delicious success.

I also used Danish Creamery’s European Style Sea Salted Butter in the hot honey butter drizzle that serves as the finishing touch for this tart. This creation is something akin to drizzling a dessert with salted caramel at the end, but I think the hint of spicy chili mixed with the honey and the salted butter is the perfect way to really bring together this combination of sweet and savory flavors. You will end up making more than you need for the tart when following the recipe below, and I recommend saving the extra to drizzle on toasts, pizza, or anything where a little spicy indulgence is welcomed.

This stone fruit and herbed goat cheese tart is made up for the following components:

• Cheesy Shortcrust: A durable tart shell is what holds all the magic together, but it also brings plenty of its own flavor. I start by cutting Danish Creamery European Style Sea Salted Butter into small cubes and then freezing them—keeping the crust ingredients super cold is what gives you a short, crisp, snappy texture instead of a dreaded soggy bottom, so planning a little ahead and giving the cubes of butter time to freeze will make that goal easier. The rich, creamy butter, made with cream from healthy grass-fed California cows, becomes the savory foundation that gets supplemented with asiago cheese and black pepper to give the crust its addictive flavor. While using high-quality butter should be a given for a crust like this, there’s also an unexpected ingredient: vodka. Using vodka instead of water further ensures that this crust does not get bogged down by moisture; it brings together all the dry ingredients but evaporates quickly in the bake, along with any concerns about having alcohol in your pastry. These ingredients get pulsed together in the food processor and then pressed into the tart pan, so you don’t even have to bother with rolling. 

• Herbed Goat Cheese: Whip together room temp chèvre with Greek yogurt and fresh chopped herbs to form the first layer of filling that goes inside the cheesy tart shell. Not only does the mixture help hold the stone fruit in place if you choose to arrange it in a decorative manner, but the tangy, creamy goat cheese and herbs are such a lovely flavor complement. You can really use any soft herbs of your choosing here but I opted for chives, basil, and thyme.

• Stone Fruit: This is the main event! In case you didn’t know,  the term “stone fruit” refers to fruits like peaches and apricots that have a singular stone-like pit inside to house the seed. Feel free to use a medley of nectarines, apricots, and pluots like I did, or whatever is your personal fave. When selecting your stone fruit for this tart, seek ones that are fragrant but still have some firmness to them, so that they are easy to slice and will keep well on top of the tart. You can either slice them thinly and arrange them like I did, or opt for chunkier wedges that you can just dump into a somewhat-even layer on top.

• Hot Honey Butter: This finishing touch brings a unique spicy kick to the sweet-savory creation and helps to unite all the other flavors. A mix of gochugaru (Korean red chili flakes) and red chili pepper flakes are given a chance to bloom in a bit of velvety Danish Creamery European Style Sea Salted Butter before being combined with honey. This recipe yields more than what is needed for the tart; save the extra in a microwave-safe jar and heat for a few seconds to improve viscosity for drizzling on other creations afterward.

How to Make the Stone Fruit & Herbed Goat Cheese Tart

Ingredients for Crust

1 stick Danish Creamery European Style Sea Salted Butter, cut into 1/4”-inch cubes then frozen
1 1/4 cup all purpose flour
1/2 cup asiago, grated then chilled
1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
4–6 tbsp vodka, chilled

Ingredients for Filling

5 oz goat cheese/chèvre, at room temperature
4 tbsp Greek yogurt, drained
1/2 tsp chives, finely chopped
1 1/2 tsp thyme leaves
2 tbsp basil leaves, finely chopped
2–3 stone fruits, sliced
fresh herbs and edible flowers, for garnish (optional)

Ingredients for Honey Butter

1 tbsp Danish Creamery European Style Sea Salted Butter
1 tsp gochugaru/Korean chili flakes
1/2 tsp red pepper flakes
3 tbsp honey

Special Equipment

food processor
tart pan with removable bottom
dry beans or pie weights

Procedure

To make the crust, add flour, asiago, salt, and pepper to a food processor and pulse briefly to combine. Scatter in frozen butter cubes and pulse until the texture resembles wet sand. Add 1 tablespoon of vodka and pulse a couple of times; repeat, adding 1 tablespoon of vodka at a time and pulsing briefly after each, until the mixture looks like it is just barely starting to form clumps. Dump mixture into tart pan and use a spoon to quickly press mixture evenly against the bottom and sides, keeping everything as cold as possible. (A sheet of wax paper could also aid in smoothing out the mixture). Chill unbaked tart shell in the freezer for 20 minutes or in the refrigerator for 1 hour or up to overnight.

Preheat oven to 400°F. 

Dock chilled shell with a fork to prevent it from warping and puffing while baking. Line with parchment paper or foil and fill with dry beans or pie weights. Place the tart pan on a baking sheet and bake for 20 minutes. Gently remove the lining and weights, then bake for an additional 20 minutes, or until the crust is golden brown. Allow to cool to room temperature before filling.

In the meantime, combine goat cheese, yogurt, and chopped herbs in a mixing bowl. Using a hand mixer, whip together until incorporated and fluffy. Set aside.

When the tart shell is cooled, spread the goat cheese mixture in an even layer. Arrange sliced stone fruits on top. 

To make the hot honey butter, add butter to a small stainless steel pot and heat on medium-low. When the butter is completely melted, reduce heat to low and add gochugaru and pepper flakes; stir continuously with a silicone spatula for 1–2 minutes, allowing the spices to bloom and the mixture to get completely foamy. Add honey and keep stirring until the mixture becomes completely foamy again. Remove from heat and once the bubbling resides, drizzle hot honey butter immediately over the tart, to taste. 

If desired, garnish with pretty edible flowers and herbs.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Strawberry Herb Biscuits

JUMP TO RECIPE >>

For this recipe, I partnered with Danish Creamery to share something that captures the promise of sunny days and a beautiful spring season. And to me, bright, ripe strawberries are the sign of the peak of spring. Growing up in the agricultural Central Valley, it used to make me so happy to see little farm stands popping up everywhere we drove, with painted wooden signs pointing to cartons full of freshly picked strawberries. It was a marker for those perfect spring days when it was a joy to be outside; the ones that came sandwiched in between foggy, frosty winters and scalding summers.

Now that I am in San Francisco, the seasons are not quite so distinct, weather-wise, but I still live for how the changing of the seasons becomes evident in the produce aisle. We have strawberries all year but they definitely do not taste the same when they are not in season! 

I got the idea to fold fresh strawberries into my base biscuit recipe from a local bakery that had strawberry scones, but I can’t resist a good biscuit. These might look a bit like scones from the outside, but trust that inside you will find a hint of savory and lots of tender layers. These joys are all thanks to the perfectly creamy 85% butterfat Danish Creamery European Style Sea Salted Butter, which I freeze and then grate to form the dough. I have found this technique to be way easier than cutting all that butter into tiny cubes or rubbing them into pea-sized kernels. The grating of the slow-churned velvety butter and a quick series of letter folds of the dough are my tricks to getting these beautiful biscuits every time—the kind that you don’t even need a knife to split open because you’ve created all those wonderful layers.

And once they are out of the oven and as soon as they are cool enough for you to be able to stand prying them open without burning your fingerprints off, spreading on more of that creamy butter (and maybe just a tiny sprinkle of flaky salt) is all these biscuits need to be enjoyed to their full potential. No jam necessary because that sweet strawberry goodness is already baked in! Danish Creamery European Style butters are carefully crafted using the same recipe they’ve been using since 1895 plus high-quality cream from family farms in California’s Central Valley (where I’m from!) so you can bet that it is mighty tasty slathered on all your home-baked biscuits.

What you need to know about the ingredients for this Strawberry Herb Biscuit recipe:

• butter: Great butter is one of the most critical ingredients for making biscuits, both for the taste and texture. I used Danish Creamery European Style Sea Salted Butter because of Danish Creamery’s legacy for producing an old world style butter with a high butterfat content, made with milk from healthy cows that munch on grass on wide open California family farms. Freezing and then grating the butter makes short work of incorporating this decadent butter into the biscuit dough in a way that will create lovely layers as they bake up in the oven. Don’t sweat it if a bit of butter gets left stuck on the grater—there should still be plenty of buttery goodness to make your biscuits nice and yummy. 

• Greek yogurt: While many biscuit recipes call for sour cream, Greek yogurt is what I always have already in my fridge and I’ve found it works great. There is plenty of creaminess already in the dough from all that high-quality butter, so using Greek yogurt has an added plus of making the biscuits a little healthier (...not that we’re concerned about that here!) Before using, stir up your Greek yogurt to create a uniform consistency. If the yogurt feels dry and thick like cream cheese, add a teaspoon of water to thin it out.

• strawberries: This recipe is all about celebrating strawberry season, so be sure to use strawberries that are firm but sweet. If you’re making this Strawberry Herb Biscuit recipe with off-season fruit, you may wish to add an extra tablespoon of sugar into the batter. As you’re handling the dough, do so gently to avoid completely smashing the bits of strawberry that are mixed in; a little moisture running out of them is expected and is nothing to sweat about but you want to keep the pieces relatively intact. 

• fresh herbs: I love the combination of strawberry and basil for the perfect sweet-savory balance that is encapsulated by this biscuit recipe. I also used lemon thyme because the stems are much more tender than French thyme and simply require a rough chop without picking the tiny leaves. You can certainly sub in your favorite thyme, or other herbs that pair well with strawberries like sage or tarragon. Just be sure to leave out any hard stems.

One last note:

You definitely don’t need to decorate your biscuits with edible flowers like I did, but you know I can’t resist pressing pretty blooms onto all my bakes when my backyard garden is thriving in the spring. I used violas, as well as the leaves of lemon balm, lemon thyme, and parsley. I’m guessing they successfully lured you into coming to this recipe, but now that you’re here, I assure you that it’s the good butter that is key to making these delicious springtime indulgences, and they will taste just as good with or without the floral decor.

How to Make Strawberry Herb Biscuits

Ingredients

2 1/2 cups AP flour, plus extra for dusting
1 3/4 tsp baking powder
1/2 tsp baking soda
1–2 tbsp sugar
1/2 tsp kosher salt
10 tbsp Danish Creamery European Style Sea Salted Butter, frozen
4 tbsp honey, divided
1 1/4 cup Greek yogurt, stirred
1 cup strawberries, stems removed, cut roughly into 1/4” pieces (about 7–9 strawberries)
1 tbsp lemon thyme, tough stems removed and coarsely chopped
2 tbsp basil leaves, coarsely chopped

Procedure

Combine flour, baking powder, baking soda, sugar, and salt in a large bowl and whisk together.

Grate in the frozen butter using the large holes of a box grater; toss together with the dry ingredients as you go, to avoid clumps. Then, toss all the butter and dry ingredients together gently so each shaving of butter is separated and coated with the dry ingredients. Drizzle 3 tablespoons of honey evenly over the mixture.

Add strawberry pieces and chopped herbs to the mixture and gently combine.

Create a well in the center of the mixture. Pour yogurt in the well, then slowly incorporate the flour mixture into the wet yogurt . Once all the yogurt is absorbed, resulting in a craggy texture, use hands to gather the dough together and fold it on itself a few times until it is a cohesive dough.

Dump dough onto a cold work surface and try to work quickly and keep everything cold during the folding process. Dust work surface with flour and do so generously throughout the process as needed to prevent sticking. Use hands to shape dough into a rectangle, then use a dusted rolling pin to roll into a rectangle roughly 8 inches wide by 12 inches tall. Fold down the top third and then fold up the bottom third (like you would fold a letter). Flip and rotate 90 degrees and repeat the shaping, rolling, and folding sequence. Flip and rotate again, then do the sequence one more time, so you have done 3 sets of letter folds total.

Roll out the dough one more time, to a rectangle slightly larger than 8 inches x 12 inches. Using a sharp knife dusted in flour, cut the rectangle into 6 even sections by pushing the knife straight down firmly to avoid any sort of sawing motion (that could seal the layers and prevent the biscuits from puffing up). If desired, trim off a tiny amount of dough from all the outer edges of the rectangle to create sharper edges and discard the excess dough—this will also result in a more puffed-up biscuit.

Place biscuits on a parchment-lined baking tray. Freeze for 10 minutes.

While biscuits are in the freezer, preheat oven to 425°F.

Combine remaining 1 tablespoon of honey with 1 tablespoon of water and whisk together until homogeneous. Brush evenly over the tops of biscuits.

If desired, gently press edible flowers and herb leaves on top of the biscuits for decoration. If biscuits do not feel chilled when done decorating, return them to the freezer for another 5–10 minutes before baking.

Bake for 17–20 minutes, or until the biscuits are golden. Enjoy by splitting open with your hands and spreading halves with softened Danish Creamery European Style Sea Salted Butter.

Thank you so much to Danish Creamery for sponsoring this recipe! Visit their website to learn more about their legacy of carefully-crafted Old World-quality butter made with milk from family farms since 1895.

Recipe: Lap Cheong and Scallion Stuffed Cheesy Bread

JUMP TO RECIPE >>

I wanted to test this idea of stuffing focaccia with cheese for another project and I decided to try it out with one of my favorite ingredient combos. To be honest, I can’t think of an exact traditional dish that combines lap cheong (sweet Chinese sausage), scallions, and cheese but they do make me think of the smells of a Taiwanese bakery where you can find hot dog buns, scallion buns, and the like.

Lap cheong can be found at any Asian market. This low sodium option from Kam Yen Jan is my favorite one to get. The casing is very thin and I like to peel it off and crumble the sausage by hand for more organically shaped pieces, but you could also just slice it up. It is a fatty, slightly sweet, and intense savory flavor that tends to be used in moderation in Chinese dishes. But this recipe is not about moderation!

I shared a photo of this in my Instagram stories and got a lot of reactions to it, but I don’t think the photo is quite insta-worthy so I am just going to share the recipe here.

How to Make Lap Cheong & Scallion Stuffed Cheesy Bread

Ingredients

2/3 cup warm water*
1 tsp honey
1 1/2 tsp dry active yeast
1 3/4 cups all purpose flour
1/8 cup olive oil plus extra for drizzling
1/4 tsp kosher salt
3 lap cheong (sweet Chinese sausages)
1 cup grated fontina cheese (or mozzarella or white cheddar)
1 bunch scallions, chopped

* I have found that hot water from my tap works well for blooming yeast.

Procedure

In the bowl of your stand mixer, gently combine water, honey, and yeast. Allow the yeast to “bloom” for 5–10 minutes in a warm place until there is a fine foam on top.

Fit your stand mixer with the dough hook. Set the mixer to low speed and gradually add 1 3/4 cups flour, then 1/8 cup olive oil and salt. Turn up the speed of the mixer to medium-low and allow the dough to be kneaded for 4 minutes. If the dough has not pulled away from the sides of the bowl, add an additional 1 tablespoon of flour. Continue to knead for 1–2 minutes. Dough should be sticky but you should be able to easily remove it from the dough hook.

Scrape the dough out of the bowl and form a ball. Generously coat the inside of the bowl with olive oil. Roll the ball of dough around in the olive oil until coated. Cover with a damp towel and place in a warm spot to proof for 60 minutes, or until it has doubled in size.

In the meantime, remove the casing from the lap cheong and crumble into small pieces. Cook on medium heat in a small skillet until just heated through. Drain away excess rendered fat.

When the dough has had its first rest, gently fold in three-quarters of the chopped scallions and divide the dough in half. Coat the inside of a 10-inch cast iron skillet with olive oil. Use your fingers to gently press down half of the dough into the skillet, forming an even layer. Press the other half of the dough onto a large plate, to roughly the same size as the skillet. Cover both halves and let rest for another 20 minutes.

Meanwhile, place a rack one-third from the top of your oven and preheat to 400°F.

Press the relaxed dough in the skillet so it fully covers the bottom. Sprinkle the sausage on top and then roughly two-thirds of the cheese spread in an even layer. Top with the other half of the dough and pinch to seal the edges together. Dimple the surface of the dough with your fingers, drizzle generously with olive oil, and top with the remaining cheese and scallions.

Bake for 25–28 minutes or until the top is lightly browned. For neater bread sticks, allow to cool slightly before slicing—or, if you don’t care about that and live for danger, cut immediately and enjoy the skin-scalding gooeyness.

Recipe: Cheesy Prosciutto and Pesto Puff Pastry Tarts

JUMP TO RECIPE >>

For this recipe, I partnered with Filippo Berio to share an idea for an unfussy snack or appetizer that is perfect for last-minute gatherings during the holidays. These little handheld tarts capture all the elements of a nibble board—two kinds of cheeses, salty prosciutto, a nice savory condiment, sweetness from the pomegranate arils, and herbaceous basil leaves for freshness—but everything is encased in a lovely, elegant looking puff pastry. 

In no way am I trying to knock nibble boards or charcuterie boards, but have you ever tried actually enjoying one of these at a party? You wait for that break in the conversations when someone else is sharing an anecdote so you don’t have to talk, and—excited to seize the opportunity to enjoy some delicious cheese and charcuterie piled onto a delicious crispy cracker—you take that long awaited bite, only for the cracker to shatter embarrassingly as it makes contact with your teeth, causing all its precariously-placed toppings to fly everywhere. Perhaps I can only speak from personal experience but if so, I am saving you from ever meeting that terrible fate by telling you to make this recipe instead.

I always keep a stockpile of Filippo Berio pestos on hand because they are so super convenient. They are great for when I am too busy to make dinner and need something to toss together with the frozen ravioli I always keep in the freezer and I also find them so useful for when I need a bold tasting condiment for things like toasts, snack or salad platters, and sandwiches.

Much like putting together a nibble board or charcuterie board is choosing your own eating adventure, so are these tarts. Each component could be swapped out for something else in the same category that better suits your tastes. Only one of the cheeses gets baked into the puff pastry tart shells, and then everything else gets added after baking. We’re kind of treating the pastry as a slice of toast, but the delicate buttery layers will feel so much more like a special occasion. These tarts are a great way to upcycle what you happen to have in your fridge, and the pesto will really help to bring all the elements together.

Here’s what you’ll need:

• Frozen puff pastry dough: Having a stash of this in your freezer will allow you to make elegant and impressive baked delicacies with minimal effort. I usually thaw mine in the fridge overnight but in a pinch, a brief stint on the countertop should be enough. For this recipe, you just need to be able to easily score the dough, so even partially thawed would be fine if you have surprise holiday visitors; you may just need to add a couple minutes to the baking time.

• Freshly-grated fontina: I love the way the savory, nutty flavors of fontina work in this savory tart, but any smooth semi-hard cheese would work here. Always remember to grate it yourself instead of using pre-grated stuff, for the right kind of melty goodness!

• Burrata: I am obsessed with burrata! There is something about those loose, creamy cheese curds that just feels like such an indulgence to me. If you have trouble finding burrata I would suggest substituting a fresh ricotta, but even a creamy soft chevre would be yummy here!

• Prosciutto: Sliced so thin that you can almost see through it, prosciutto is a go-to charcuterie choice in my household. I think its delicate appearance contributes to the appeal of these tarts. 

• Filippo Berio Classic Pesto: I find that having some kind of tasty herbaceous condiment really helps tie everything together when combining elements of sweet and savory, so this convenient version of traditional Genovese pesto really hits the spot.

• Pomegranate Arils: I love how these let out a nice, juicy, slightly tart burst as they pop in your mouth. Not only are these the sweet component of the tarts, but I also think that adding these plus leafy herbs to any dish instantly makes it look festive, kind of like holly. However, I think swapping in kumquat slices or even thinly sliced pears or apples would work well here if that’s what you have.

How to Make Cheesy Prosciutto and Pesto Puff Pastry Tarts

Ingredients

1 sheet frozen all-butter puff pastry, thawed
flour, for dusting
1 egg, beaten, for eggwash (optional)
1 packed cup fontina cheese, freshly grated
4 oz burrata
2–3 oz thinly sliced prosciutto
4–6 tsp Filippo Berio Classic Pesto
3–4 tbsp pomegranate arils
fresh basil leaves, for garnish

Procedure

Preheat oven to 400°F and line a large baking sheet with parchment paper.

Dust worksurface with flour and unfold puff pastry sheet. Gently roll out puff pastry dough to smooth out any creases and create an even rectangle about 1/6-inch thick. Cut sheet into 4 equal pieces (about 4” x 5 1/2”). Place puff pastry pieces on prepared baking sheet, at least 1 inch apart.

Using the tip of a sharp knife, score a rectangle into each piece of puff pastry, about 1/4 to 1/2 inch inward from the edges. If using eggwash, brush a small amount onto the outer frames only, taking care to avoid excess eggwash from dripping over the edge of the dough or inside the scored line (which would seal the pastry layers together and prevent them from puffing); discard or store remaining egg.

Divide the grated cheese onto the centers of each piece of puff pastry. Bake for 10–14 minutes, or until tarts are puffy and golden. 

Immediately tear up burrata and divide evenly among the baked tarts, allowing the residual heat to melt it slightly. Roughly tear prosciutto and place onto the tarts, then drizzle pesto over each. Top with pomegranate arils and garnish with fresh basil leaves.

Thank you so much to Filippo Berio for sponsoring this recipe! Visit their website to learn more about their authentic olive oils, made to the highest quality standard of excellence and craftsmanship.

Recipe: Cheddar Scallion Black Pepper Biscuits with Pressed Flowers

JUMP TO RECIPE >>

Here is another version of (what I think is) my relatively unfussy biscuit recipe. People tend to get lured in by the flowers and I don’t blame them—flowers are pretty and it brings me great joy to be able to spend some time focusing on making something pretty with them. But I always make sure that my pretty, flowery, insta-worthy food actually tastes good. That’s the important part, the part that is worth using the ingredients and spending the time to put them together. You can definitely skip the flowers entirely for this, and what you will end up with instead is a really tasty biscuit with lots of lovely visible layers. The kind you can split open in half without a knife because the layers are so nicely defined—that’s when you know it’s good. And what all my biscuit recipes try to teach you is the easiest way I’ve found to accomplish that.

You guys, I’m pretty lazy when it comes to baking. I definitely don’t have the patience for lamination, for taking my baked goods on multiple trips in and out of the freezer or refrigerator, etc. So the way I create layers in my bakes is based on the “rough puff” method of making puff pastry where cold butter gets mixed right into the dough. I’ve found that this can be done even more efficiently by freezing all the butter (just pop it all in the freezer the night before) and then grating it on a box grater. No “cutting into pea-sized crumbs”. Just get your hands as cold as you can and then grate as fast as you can before the butter softens. It’s a little messy, but easy. And you get your layers.

Here are a couple other recipes that use the same base biscuit recipe:

• Biscuits Two Ways: Learn how to split a batch of biscuit dough into a sweet and a savory version so you can please everyone!

• Cheesy Curry Biscuits with Miso Honey Butter: An even bigger flavor punch of a biscuit, inspired by a local Asian fusion bakery.

All the decorations you see are from my backyard garden. I used mostly violas here, but there is also lemon balm, parsley, thyme, and clover. Be sure to consult multiple reputable sources before determining if something is safe to eat. I get asked a lot about where to buy edible flowers; I think farmers’ markets are probably your best bet.

How to Make Cheddar Scallion Black Pepper Biscuits

(Makes about 14 biscuits)

Ingredients for Biscuits

10 tbsp butter, frozen
2 1/2 cups all purpose flour, plus extra bench flour
1 3/4 tsp baking powder
1/2 tsp baking soda
2 tsp sugar
3–4 tsp freshly cracked black pepper
kosher salt
1 1/4 cup plain Greek yogurt
2/3 packed cup grated sharp cheddar cheese (~6 oz)
3–4 scallions, chopped
edible flowers and herbs, for decoration
olive oil, for brushing the tops

Procedure

Combine flour, baking powder, baking soda, sugar, black pepper, and a pinch of salt in a large bowl and whisk together.

Use a box grater to grate in the frozen butter, tossing together with the dry ingredients as you go, to avoid clumps. Then toss the butter and dry ingredients together gently so each shaving of butter is separated and coated with the dry ingredients.

Stir up your Greek yogurt to be an even consistency. If it is super thick, add a teaspoon of water to thin it out.

In a small bowl, toss the cheese and scallions so they are evenly combined. Add these to the dough base and toss together until ingredients are evenly distributed. Create a well in the center. Pour yogurt in the well, then use a fork to slowly incorporate the flour mixture into the wet yogurt. Once all the yogurt is absorbed, use your hands to gather the dough together and fold it on itself a few times until it is a cohesive dough.

Preheat your oven to 425°F.

You will be creating layers in the biscuits by doing three sets of letter folds; you will also want to keep everything as cold as you can, so work quickly with cold hands. Dust your work surface with flour and do so generously throughout the process as needed to prevent sticking. Shape the dough into a rectangle with your hands then roll it out until roughly 9” wide by 12” tall. Fold down the top third and then fold up the bottom third (like you would fold a letter). Rotate 90 degrees and repeat the shaping and folding. Rotate again then do the process one more time, so you have done 3 sets of letter folds total.

Roll out your dough to a little larger than 9” x 12” one more time. Using a floured 3-inch biscuit cutter, cut out 12 biscuits by pushing the cutter firmly through the dough (it should make a satisfying *whoosh* sound) and then lifting it straight up each time. Do not twist the cutter. (I messed up in the photos and only cut 11, but you should definitely be able to do 12!) After cutting out 12 round biscuits, you can fold together the scraps until you get a rectangular slab and cut that into 2 square biscuits too.

Place biscuits on a parchment-lined baking tray. Gently press edible flowers and herb leaves on top of the biscuits for decoration if you desire. The flatter they are pressed directly against the surface of the biscuit, the more likely they will keep their shape when baking. Brush a thin layer of olive oil over the flowers and herbs, which will help preserve them as they bake too. Freeze the biscuits for 10 minutes.

Bake for 15–17 minutes, or until the biscuits are golden.

Mini Pickle Galettes

JUMP TO "RECIPE" >>

I love how every culture seems to have its own version of pickles but today we are going to be talking about the “kosher” dill pickle. These are the sour pickles made with small cucumbers, and with garlic and dill added to a salt brine, and according to Wikipedia they are so called because they originate from Jewish pickle makers in New York City (but they are not always actually Kosher). I am a big fan of this type of pickle, and have yet to really encounter an application of them that I did not like. For example, when I first learned about pickleback shots, my mind was blown… You mean it’s socially acceptable to just straight up drink the pickle brine??? Please count me in.

And then I found out about pickle pizza from this video on YouTube. There is a place in New York that started making pickle pizzas and by that, I mean they are really going all in with pretty much just pickles and cheese as the toppings. It sounded so interesting to me, and it inspired me think about what else I could make to celebrate such a beloved food. Pizza is awesome, but wouldn’t it be fun to take this humblest of ingredients (which was borne entirely out of the necessity of food preservation) and really celebrate its complexity of flavor by putting it in something a little fancy? I decided to make mini galettes because they are like somewhere between a pizza and a fancy pastry, and they are so easy to make with some storebought pie dough.

The filling of these galettes has three major components:

• Sauce: a garlic-infused béchamel that helps to serve as a creamy bridge between the pastry and the pickles. I think I saw some recipes for pickle pizzas online that used ranch, and ranch is obviously amazing with pickles, but I wanted to do something a little unexpected. I thought it would be kinda twisted to go for a French mother sauce and use it in a thing so radical as a pastry full of pickles. I went really heavy on the sauce in these and it gave them an almost alfredo-y vibe that complimented the brininess of the pickles really well, since thick creamy fatty things and tart things balance each other out.

• Cheese: I just used good ol’ shredded skim mozzarella here, inspired by the pickle pizza. Please grate your own because it will melt more smoothly than the packaged stuff.

• Pickle slices: You could go as much or as little as you want here. I like to buy these individually wrapped pickles by Oh Snap and keep them stashed in my fridge because they are a manageable size and I can cut them up however I like. I probably used about 1.5 of these 3-ounce pickles for my three mini galettes.

The result was something so balanced between creamy and briny. It felt like something that could be served at a cute cafe or brunch place but at the same time harkened to weird fair food. Just as I had hoped, these turned out to be a playful celebration of contrasts and breaking expectations. If you are a pickle fan, I hope my rough “recipe” is enough to help you give them a go.

(For other easy galette recipes, you can check out this everything but the bagel galette with cold smoked salmon, this scallion galette that is sort of my twist on scallion pancakes, and my fresh strawberry galette.)

Awkwardly Vague instructions for Mini Pickle Galettes

Ingredients

4 tbsp salted butter
garlic, minced, to taste
2 tbsp AP flour
milk
freshly cracked black pepper, to taste
1 sheet ready-made pie dough, room temp
~ 1 1/2 cups dry skim mozzarella cheese, freshly grated
1–2 small dill pickles, thinly sliced
1 egg, beaten
everything seasoning (optional)
fresh dill, for garnish

Procedure

To make the sauce, combine butter and garlic in a small saucepan set on low heat. Allow the butter to slowly melt and for the garlic to cook gently and infuse. Once the garlic is fragrant, turn up the heat to medium-low. When it starts to bubble, whisk in flour. Cook, mixing continuously until there is a slightly golden paste. Whisk in milk, 1/4 cup at a time, until the sauce is thick but no longer paste-like (the consistency should be thicker than a traditional béchamel). Whisk in pepper then set aside.

Preheat oven to 450°F. On a floured surface, divide the pie crust evenly into 3 pieces. Shape each piece into a round disk and then roll out into a thin circle, about 6–7 inches in diameter. Place each on a piece of parchment paper.

Fill each piece of pie dough: Spread a generous amount of sauce in the middle of one piece, leaving a 3/4–1-inch empty border all the way around. Fill the middle with cheese, lay on a layer of pickle slices, add a light sprinkle of cheese on top, and then add more pickle slices if desired.

Brush the border with some beaten egg and fold small sections over the filling to form a galette-style crust. Brush the pleated crust thoroughly with egg wash, making sure to get it in all the folds and crannies. If using, sprinkle everything seasoning all over the crust. Repeat with the remaining 2 pieces of pie dough.

Slide parchment papers and galettes onto baking trays and bake for 20 minutes on the middle rack, rotating once halfway.

Top with fresh dill for garnish.

Recipe: The Easiest Strawberry Galette

JUMP TO RECIPE >>

This is for sure the easiest strawberry galette recipe because the very first time I made it was under pretty stressful circumstances, and I still managed to pull it off on the fly; it turned out so well despite my totally just winging it that I decided to make it again to write the recipe down and share it with you guys.

The first time I made this strawberry galette was for my friend’s big 30th birthday bash in Palm Springs. His husband had gone all out organizing a gorgeous multi-casita private resort rental for our group of 10 for a long weekend and it was everyone’s first post-vaccination group outing so we were all a little giddy with the culture shock of spending time with other humans again. Prior to the event, all the planning was coordinated through a group chat on Instagram and during our first meal all together, I learned that most of the party had already checked out (stalked) each other’s Instagram accounts, and were very intrigued as to why one of the party members (ME) had thousands of followers. Everyone was incredibly kind and curious to learn about my career as a food blogger, but of course in my mind the pressure was on for the brunch that I had planned to contribute to a couple days later. THEN, I learned that the plan for the entire group to contribute to said brunch was scrapped and that there was no backup plan other than my enthusiasm (which, thankfully, was shared by one other party-goer who wanted to cook too). My original plan has been to make my Everything But the Bagel Galette for the group cookout, but since no one but myself and one other person would be cooking, I knew I had to make another dish, and I tried to come up with something as easy as possible that would still look beautiful on a brunch table. And this is what I came up with!

Despite the ease with which I can describe myself cooking, I get pretty dang nervous cooking for anyone but my spouse and my family. So when I found myself in an AirBnB kitchen I had never used before, cooking for more people than I had ever cooked for before at any one time, and with a reputation to uphold—can you see why I said the circumstances were stressful? And yet, I was still really happy with how the galette turned out! If I could pull it off then, I think you can pull it off now.

This recipe is also super riffable (I hate that word) in that you can follow the same steps but switch up the fruit or the cheese for completely different flavors. You can change up the toppings for the crust, or add nothing at all if you want it keep things the absolute simplest. Strawberries are in season now and that is something I get very excited about, but I am eager to try this out with other fruits too.

Here are the simple steps to fruit and cheese galette glory:

• Prep the ingredients: Move a ready-made frozen pie dough sheet to the fridge the night before to thaw, and then leave it on the kitchen counter to warm up for 30 minutes before rolling it out. (Or, if you didn’t plan ahead, leave the frozen pie crust out for 1–2 hours until it’s malleable.) You’ll also want to macerate the strawberries for that same amount of time. Macerating means adding sugar to the berries to draw out some of the liquid and sort of marinate in the sugar at the same time.

• Roll out the dough: I use the frozen pie dough from Trader Joe’s and they crack 100% of the time when I unroll them. But this is no big deal! I just ball it all up together and roll it out again.

• Spread the cheese: This tart is such a crowd pleaser because it’s a little sweet and a little savory at the same time. But on a practical level, the cheese layer helps protect the pastry, preventing the juices of the strawberries from making the crust soggy. I recommend chèvre (young goat cheese) for this, and you can even get a flavored one if you want to add another note to the galette—here I used this black truffle chèvre and it was soooo good! Other spreadable cheeses could work here too, like a well-strained ricotta or some feta. Whatever you use, you can pop it in the microwave for a few seconds first to get it to spread easily.

• Add the fruit: Strain out the excess liquid that you don’t want to make the crust soggy, then pile the fruit in the middle.

• Fold the crust: Galettes are meant to be rustic as far as I can tell, so don’t worry about making a perfect circle or anything. Just fold up little sections of dough all the way around.

• Add finishing touches to the crust: You will want to eggwash the crust to get it to look golden brown but it’s not even close to the end of the world if you don’t have an egg and want to skip that. I think it is always nice to add a little something to the crust of a galette for more flavor and texture too, but it will still taste good if you choose not to add the sliced almonds and extra sugar like I did.

• Bake: The pastry is so thin that it doesn’t take long but you will want to look out for it being golden brown on the top and crispy on the bottom.

Since the dough is meant for pies and the fruit is packed in there, don’t plan on being able to toss this gal like a frisbee, but other than that, I think it is a pretty unfussy recipe. The next time I find myself spontaneously having to cook brunch for a crowd, I know I’ll be making this again.

How to Make a Strawberry & Cheese Galette

Ingredients for the Galette

1 sheet ready-made pie dough, thawed in the fridge overnight*
1 pint strawberries, stems and leaves removed
2 tbsp granulated sugar (white or raw turbinado)
1/2 tsp flour, plus extra for dusting
5+ oz goat cheese, at room temp
1 egg, beaten

InGredients for the Optional Parts

a few sprigs of thyme, leaves picked
1/3 cup sliced almonds
1 1/2 tsp turbinado sugar
1 tbsp honey
1/2 tsp water

* If unable to plan the night before, leave the frozen crust out on the counter until malleable, about 1–2 hours

Procedure

Remove the pie dough from the fridge and allow to come to room temperature for about 30–40 minutes.

In the meantime, slice the strawberries—halve small ones and cut larger ones into slices so that everything is about equal thickness. Combine the sliced strawberries and granulated sugar in a bowl and toss gently to combine. Allow the strawberries to macerate until the sugar is completely dissolved and a noticeable amount of liquid has been released, about 30 minutes.

Preheat oven to 450°F.

Form a round disk with the pie dough. On a floured surface, roll out the dough to a 12-inch circle. Transfer the dough circle to a piece of parchment paper.

If needed, microwave the cheese in a small bowl for 10 seconds to get a spreadable consistency. Spread the cheese in the middle, leaving an empty 1-inch border all the way around. Optionally, sprinkle thyme leaves over the cheese.

Drain the excess liquid from the strawberries. Add the flour and toss to coat. Pile the strawberries in the middle of the cheese layer, leaving an empty 1-inch border of cheese all the way around (see image above).

Brush the dough border with beaten egg and fold small sections over the filling to form a galette-style crust. Brush the pleated crust thoroughly with egg, making sure to get it in all the folds and crannies.

Optional step: Combined sliced almonds with about 1 tbsp of the remaining beaten egg (or more as needed for all the almond slices to be very thinly coated in egg). Gently pat the almonds onto the crust. Then, sprinkle the turbinado sugar evenly over the crust.

Slide parchment paper onto an inverted baking tray and bake the galette on the middle rack for 20–25 minutes, rotating once halfway.

Optional step: Combine honey and water in a small bowl and microwave for 10 seconds. Stir together to make a glaze, and brush the glaze over the fruit when the galette comes out of the oven.

Allow the galette to rest for 10 minutes before cutting and serving.

Recipe: Cheesy Curry Biscuits with Miso Honey Butter

JUMP TO RECIPE >>

Not long ago, the concept of fusion baking was completely unknown to me. In my mind, there were distinctly “Western” baked confections—mostly too sweet for my taste—like cookies, scones, danishes, and then there were Asian style baked goods that were soft, fluffy, considerably less sweet and sometimes even savory. I loved going to Taiwanese bakeries and grabbing my tray and tongs to reach for hot dog buns or ham and cheese pastries and would steer clear of Western cafe offerings like brownies and blueberry muffins. Then, one day I visited a popular local Asian-owned cafe called Home, and something in their pastry case caught my eye: a “Japanese curry scone”.

Upon tasting this scone, my life was changed, and that is not an exaggeration. You see, this was a few years ago, when I was just starting my instagram account, and I really had very little exposure to if Asian-American people or Asian flavors were receiving any sort of recognition in the States (outside of bubble tea). I was still at my sad (and microaggressively racist) tech job where I often worked 12–14 hour days, so I didn’t have a lot of time to pick up my head and see what else was going on around me. But on that day, I was peacefully making time for myself in a cafe that was cute and sold high-quality treats without being kawaii or gimmicky or exotic, and having this scone—a super savory pastry that perfectly married the flavors of Japanese curry and cheese, had nice bits of corn, and a strip of nori on top for an elegant look—and it truly opened my mind to new possibilities. Somehow this became a clear signal for me that Asian-Americans could share their flavors in baked goods and reclaim fusion foods, but also that they could run businesses and create spaces that paid tribute to Asian heritage without being tokenized or orientalized.

After some sleuthing, I learned that Home served pastries from Third Culture Bakery, which at the time was just getting traction as well, I think, but has since grown hugely in popularity for their mochi muffins and donuts with Asian-inspired flavors (all of which are absolutely delicious). Though I am thrilled for their success with these not-too-sweet sweet treats, I was pretty heartbroken when they stopped making their Japanese curry scone—the pastry that had changed my perception of Asian-American pastries forever.

I never forgot that joyful moment of first tasting Third Culture Bakery’s savory Japanese curry scone but since I can’t buy it from them anymore, this recipe is a loving tribute to that. I am not really into copycat recipes, so instead, this is an attempt to make something that is just in the spirit of the delicious flavor combination I experienced. I opted for biscuits instead of scones because I already know how to make biscuits anyway. (You can find my recipes for honey biscuits and cheddar scallion biscuits here).

I paired the biscuits with a miso honey butter because I wanted to continue to celebrate Japanese ingredients and you gotta serve biscuits with honey and/or butter. You should be able to split apart these biscuits without a knife due to their buttery layers, making perfect surfaces for slathering on that compound butter.

Some notes about special ingredients:

• Japanese curry powder: The flavor of these biscuits is meant to be similar to the flavor of curry that is served with katsu. There are lots of things out there that are generically labeled “curry powder” but the flavor of curry dishes varies so vastly from region to region. The one I used for this recipe is this S&B brand powder** which is a product of Japan. The amount of curry used in this recipe gives it a very obvious curry flavor without it being spicy or overwhelming. Fwiw, my white spouse taste-tester agreed it was the perfect amount. But feel free to dial back if you aren’t as accustomed to curry and want something more subtle.

• furikake: There are a lot of different types of furikake out there too, but I prefer to the basic one with nori, salt, and sesame seeds as the main components. This is the one** I always use. The furikake design I made on the biscuits is a tribute to the strip of nori that used to be on the Third Culture Bakery scones; I cut a little stencil out of parchment paper to achieve this effect.

To make these mini biscuits, I used a 3-inch cutter. It made such a satisfying *whoosh* sound as I was pressing it into the dough! But if you’d prefer, you can simply cut the dough up to make square biscuits. I opted to make them the same shape and about the same size as the source of inspiration; you can see what those beloved scones looked like in my ancient Instagram post right here.

How to Make Cheesy Curry Biscuits with Miso Honey Butter

(Makes about 14 biscuits)

Ingredients for Miso Honey Butter

4 tbsp salted butter, softened at room temp
1 tsp red miso
5 tsp honey

Ingredients for Biscuits

10 tbsp butter, frozen
2 1/2 cups all purpose flour, plus extra bench flour
1 3/4 tsp baking powder
1/2 tsp baking soda
2 tsp sugar
5 tsp Japanese curry powder
kosher salt
1 1/4 cup plain Greek yogurt
1/3 packed cup grated pepper jack cheese (~3 oz)
1/3 packed cup grated gruyere cheese (~3 oz)
2–3 scallions, chopped

Ingredients For biscuit topping

1 tbsp water
1 tbsp honey
furikake

Procedure

To make the miso honey butter, whisk together the softened butter, miso, and honey. Transfer to a serving dish and keep at room temperature.

Combine flour, baking powder, baking soda, sugar, curry powder, and a pinch of salt in a large bowl and whisk together.

Use a box grater to grate in the frozen butter, tossing together with the dry ingredients as you go, to avoid clumps. Then toss the butter and dry ingredients together gently so each shaving of butter is separated and coated with the dry ingredients.

Stir up your Greek yogurt to be an even consistency. If it is super thick, add a teaspoon of water to thin it out.

In a small bowl, toss the cheese and scallions so they are evenly combined. Add these to the dough base and toss together until ingredients are evenly distributed. Create a well in the center. Pour yogurt in the well, then use a fork to slowly incorporate the flour mixture into the wet yogurt. Once all the yogurt is absorbed, use your hands to gather the dough together and fold it on itself a few times until it is a cohesive dough.

Preheat your oven to 425°F.

You will be creating layers in the biscuits by doing three sets of letter folds; you will also want to keep everything as cold as you can, so work quickly with cold hands. Dust your work surface with flour and do so generously throughout the process as needed to prevent sticking. Shape the dough into a rectangle with your hands then roll it out until roughly 9” wide by 12” tall. Fold down the top third and then fold up the bottom third (like you would fold a letter). Rotate 90 degrees and repeat the shaping and folding. Rotate again then do the process one more time, so you have done 3 sets of letter folds total.

Roll out your dough to a little larger than 9” x 12” one more time. Using a floured 3-inch biscuit cutter, cut out 12 biscuits by pushing the cutter firmly through the dough and then lifting it straight up each time—you should hear a satisfying *whoosh* as the cutter goes through the dough—and do not twist the cutter. (I was able to fold the scraps gently together and make an additional 2 square biscuits. Alternatively, you could also just cut the slab of dough into 12 square biscuits if you choose.)

Place biscuits on a parchment-lined baking tray and freeze them for 10 minutes. Combine the water and honey in a small bowl, microwave for 10 seconds, and mix together to form a thin glaze. Brush the glaze on the tops of the biscuits, then sprinkle furikake on top.

Bake for 15–17 minutes, or until the biscuits are golden and starting to brown on their tops. They should feel structurally sound and not deflate when removed from the oven; if you notice them doing so, quickly put them back in the oven for a couple more minutes.

Serve the biscuits fresh from the oven alongside the miso honey butter.

Recipe: Scallion and Cheese Galette

JUMP TO RECIPE >>

Lately I have been really into binge-watching old seasons of Guy’s Grocery Games on Hulu. The general premise is that Guy Fieri gives contestants a theme for a dish they have to create, and then some sort of challenging constraint that they have to work within (“I want you to make me a 5-star dinner, but you have to incorporate popsicles!”); they then have 30 minutes to race through “Flavortown Market”—a fantasy grocery story that seems to have everything from gas station to luxury grocery items—to grab their ingredients and make their dish for a panel of judges. I like thinking about what I would make if I were given those challenges, and I think it helps keep the culinary creativity juices flowing in my brain. In one episode, I saw a contestant make a cheat version of scallion pancakes with a frozen pastry dough, and that stuck with me as a great hack. That idea planted the seed for this scallion galette.

After my success with my Everything But the Bagel galette, I once again found myself with an extra sheet of Trader Joe’s pie crust dough in my freezer and thought about how I could turn it into something inspired by Chinese scallion pancakes. I started to think about other pastries that utilize an excess of scallions as a major flavor component too, and my thoughts drifted to those scallion and cheese buns at the Taiwanese bakeries, as well as shaobing—flatbreads encrusted with sesame seeds; at Taiwanese breakfast places I see them stuffed with scallions, pork floss, and other flavorsome delights. So, this galette is my fusion-y take on combining all those things into a fun brunch pastry.

The ingredient list for this is super minimal and it is so easy to put together! You will need:

• a ready-to-go pie crust: I’m happy with the one from Trader Joe’s so that’s what I keep using. It comes pre-rolled into a nice circle that cracks and falls apart 100% of the time for me as I unroll it. But don’t worry—I squish it all together into a ball and roll it back out, and it still turns out light and flaky after baking.

• lots of chopped scallions: I used 4 full scallions to stuff inside the galette, but sprinkled some more fresh ones on after baking as well. Feel free to go big; I think their flavor becomes quite mild after baking.

• grated cheese: Use mozzarella if you want to call back to those Taiwanese buns from the bakery, but I used sharp white cheddar for a more complex flavor.

• sesame seeds: Really pack them onto the crust for those shaobing vibes!

I think that this galette is simple and elegant as-is, but it can also be topped with what you would typically like to stuff inside your shaobing or other Taiwanese breakfast treats! After pulling it out of the oven, I topped mine with pork floss and some Lao Gan Ma chili crisp** before slicing up and serving.

How to Make a Scallion & Cheese Galette

Ingredients

1 sheet ready-made pie dough, room temp
6 oz mozzarella or white cheddar, grated
4 scallions, chopped
1 egg, beaten
~ 3 tbsp sesame seeds

Toppings (optional)

pork floss
chili crisp

Procedure

Preheat oven to 450°F. On a floured surface, roll out the pie crust to a 14-inch circle. Transfer to a piece of parchment paper.

Sprinkle the grated cheese evenly in the middle, leaving an empty 1-inch border all the way around. Top with chopped scallions.

Brush the border with beaten egg and fold small sections over the filling to form a galette-style crust. Brush the pleated crust thoroughly with egg, making sure to get it in all the folds and crannies. Generously sprinkle sesame seeds all over the crust. Slide parchment paper onto an inverted baking tray and bake for 20 minutes on the middle rack, rotating once halfway.

If desired, top with pork floss and chili crisp before serving.

Everything But the Bagel Galette

JUMP TO "RECIPE" >>

I’ve flattered myself into believing that this is the kind of novelty family-style menu item that people would wait in line to order at a cute brunch place—you know, back when that was a thing. But look at it! Can’t you see it too, if you use your imagination to think of a time when people were gathered on cute restaurant patios on sunny Sunday mornings sipping mimosas? A light, flaky galette encrusted with everything seasoning, filled with two kinds of creamy cheese and then topped with cold smoked salmon, pickled red (purple) onions, fried capers, and fresh dill and chives.

My inspiration for this galette was this Martha Stewart recipe that takes bagel toppings and puts them on a big flatbread instead. I happened to have an extra frozen pie crust sheet from Trader Joe’s in my freezer, and thought I’d try the concept as a galette instead, and it turned out pretty dang awesome!

I find that with at least the TJ’s frozen pie crust, the dough completely falls apart when you try to unroll it, but do not be discouraged by this! I just ball the whole thing together and roll it out again and it is always still incredibly flaky and puffy when it bakes. I won’t be ditching my from-scratch galette pastry dough recipe any time soon (a galette with heavy fillings like fruit or vegetables would require something sturdier) but for light toppings like these, the storebought pie crust works in a pinch (or a bout of laziness). The result is something quite delicate and crispy—the opposite of a bagel but delicious with the smoked salmon and other bagel toppings nonetheless.

Awkwardly Vague instructions for the
Everything But the Bagel Galette

Ingredients for the base

1 sheet ready-made pie dough, room temp
5 oz Boursin cheese
4–5 slices fresh mozzarella
1 egg, beaten
everything seasoning

Ingredients for the Pickled Onions

1/4 large red onion, sliced lengthwise
~2 tbsp sugar
red wine vinegar
salt

Ingredients for the fried capers

capers
neutral oil

other toppings

lox or cold smoked salmon
chives, finely chopped
dill

Procedure

To make the pickled onions: Place onion slices in a small jar (as small as they will fit). Bring some water to a boil. Add sugar and a pinch of salt to the jar. Add boiling water to the jar until three-quarters of the height of the onions are submerged. Stir to dissolve the sugar. Add vinegar just until the onions are submerged. Stir everything together and refrigerate when cooled. Make this at least 1 hour beforehand, overnight recommended.

To make the fried capers: Drain capers and pat dry on paper towels as much as you can. Add enough oil in a small pan to match the height of the capers. Once oil it hot, carefully add the capers (they will likely splatter a bit). Fry until the capers are “bloomed” and the splattering sound is subdued, but before they turn brown. Drain on paper towels.

To make the galette base: Preheat oven to 450°F. On a floured surface, roll out the pie crust to a 14-inch circle. Transfer to a piece of parchment paper.

Spread Boursin cheese evenly in the middle, leaving an empty 1-inch border all the way around. Tear mozzarella and dot all over the filling area. Brush the border with beaten egg and fold small sections over the filling to form a galette-style crust. Brush the pleated crust thoroughly with egg, making sure to get it in all the folds and crannies. Sprinkle everything seasoning all over the crust. Slide parchment paper onto an inverted baking tray and bake for 20 minutes on the middle rack, rotating once halfway.

Slide the galette base onto your serving board and top with bagel toppings as desired.