What Is Babka?

Babka is a sweet, celebratory bread with roots in Eastern Europe — commonly made in Poland and Russia — and appears in both Christian and Jewish food traditions. Because it has been adapted across cultures and families, there are countless variations. Some recipes call for rum or vodka; others use almond or vanilla extract. Fillings can be chocolate, fruit, or none at all. Some bakers add icing, while others skip it. The bread may be baked in a Bundt pan, a loaf pan, or molded by hand. Dried fruit, spices and citrus zest vary widely, as do techniques such as soaking the loaf in syrup before or after baking.

Ultimately, babka is a flexible celebration bread: a slightly sweet, enriched dough that lends itself to the flavors and ingredients you have on hand at springtime. Once I embraced that variety, I adapted several recipes and developed this soft, slightly tangy version flavored with citrus and studded with dried fruit.

Babka Recipe

2 tsp active dry yeast

2 Tbsp warm water

¼ cup granulated sugar

3 eggs

¾ cup sour cream (low-fat is fine)

½ cup lukewarm milk

½ tsp salt

1 Tbsp grated lemon peel

1 Tbsp grated orange peel

4 cups unbleached all-purpose flour

½ cup dried tart cherries

½ cup golden raisins

Icing

1 cup powdered sugar

1 Tbsp lemon juice

Dissolve the yeast in the warm water in a large bowl or the bowl of a stand mixer. Add the sugar, eggs, sour cream and milk, and beat until smooth.

Stir in the salt, grated citrus peel and flour. Mix until a soft dough forms. The dough will be loose and tender rather than stiff.

Fold in the dried cherries and raisins just until evenly distributed.

Place the dough in a greased bowl, cover, and let rise in a warm spot for about 2 hours, until noticeably puffed.

Gently press the risen dough into a greased 10-cup Bundt pan, smoothing it evenly with a spatula. Cover and let it rise again for 40–60 minutes.

Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, until the top is golden brown and a skewer inserted into the dough comes out clean. Let the babka cool in the pan for about 5 minutes, then turn it out onto a wire rack to finish cooling.

Whisk together the powdered sugar and lemon juice to make the icing. Drizzle over the babka when it is just about cool. Allow the icing to set and the loaf to cool completely before slicing.

Special Considerations

This recipe yields a very soft, loose dough best mixed with a stand mixer, though a large bowl and handheld mixer will also work since there is no kneading required. I find a greased baking spatula helpful for pressing and smoothing the dough into the pan evenly.

Feel free to swap the dried fruit for any combination you prefer — currants, candied citrus peel, sultanas or other dried berries all work well. Because babka has long been adapted to local tastes and pantry staples, use what you have and make it your own. It’s an approachable spring bread that welcomes experimentation and new family traditions.

The post Traditional Easter Babka Recipe for Sweet Braided Bread first appeared on Acalnet.

These savory palmiers are made with store-bought puff pastry for convenience, which makes them perfect when you need an impressive appetizer fast. The combination of creamy Dijon, smoky maple bacon, and spicy cheddar creates a bold flavor profile that guests love.

The filling is simple: a Dijon-mayo spread, shredded spicy cheddar (habanero or jalapeño varieties work great), and crumbled maple bacon. After baking, a light brush of maple syrup adds a sticky, sweet contrast that ties everything together.

What Are Palmiers?

Palmiers are a classic French pastry shaped like a palm leaf or “elephant ear.” They start with layers of puff pastry and can be made sweet or savory depending on the filling. The distinctive shape is achieved by folding the dough repeatedly before slicing and baking.

How To Make Savory Palmiers With Puff Pastry

Making palmiers is straightforward. Work with a rectangular sheet of puff pastry, spread the filling, fold to build layers, chill, then slice and bake. Proper folding and chilling are the keys to clean slices and a flaky texture.

Puff Pastry Dough

Choose between store-bought frozen puff pastry and homemade dough. For most home cooks, frozen sheets are the best balance of effort and results — they’re consistent, ready-to-use, and save a lot of time. If you enjoy pastry work and have time, homemade puff pastry yields superior flakiness and flavor but requires repeated folding and rolling.

Other Ingredients You Can Use

Puff pastry is versatile — swap or add ingredients to suit tastes or dietary needs. Keep flavors complementary and avoid overly wet fillings that could make the pastry soggy.

• Swap bacon for ham, prosciutto, or cooked chicken.
• Make it vegetarian by omitting bacon and adding more cheese or vegetables.
• Use honey instead of maple syrup for a different sweet finish.
• Any good melting cheese works: cheddar, Monterey Jack, mozzarella, or a sprinkle of Parmesan.
• Boost flavor with seasonings: garlic powder, onion powder, cayenne, or Italian herbs.
• Add fresh herbs like parsley, thyme, dill, or cilantro for brightness.

Other popular puff pastry recipes:

Savory Palmiers

These savory palmiers are a super easy appetizer to make when expecting last minute company. Rolled puff pastry dough filled with Dijon, bacon and spicy cheese, finished with maple syrup — a perfect sweet-and-savory bite.

Prep Time 10 mins

Cook Time 18 mins

Chilling Time 30 mins

Total Time 58 mins

Servings: 10 people

Course: Appetizer, Snack

Cuisine: American

Calories: 572

Ingredients
Method
Nutrition
Notes

Ingredients

• 1 (17–18 oz.) box refrigerated puff pastry dough (2 sheets)
• 14 oz. maple bacon (8–10 strips), cooked and crumbled
• 8 oz. spicy cheddar (habanero or jalapeño), shredded
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1/3 cup maple syrup

Method

1. Cook bacon and chop into small pieces. For convenience, bake bacon on a wire rack at 400°F for 10–12 minutes, then drain and crumble.
2. Unfold defrosted puff pastry sheets on parchment or a silicone mat. Work one sheet at a time if preferred.
3. Mix Dijon and mayonnaise in a small bowl. Spread half the mixture over each pastry sheet.
4. Evenly top each sheet with shredded cheese, then sprinkle crumbled bacon. Press the toppings gently into the pastry so they adhere.
5. Fold each sheet lengthwise: bring the left and right edges to meet in the middle, fold again lengthwise, then fold the two halves together to form the palmier “elephant ear” shape.
6. Chill the folded dough in the fridge for at least 1 hour or overnight to firm up for clean slicing.
7. Slice each folded roll into 1/2″ slices. Place slices cut-side down on a lightly greased or nonstick baking sheet. Bake at 400°F for 8–10 minutes, until puffed and golden.
8. Brush hot palmiers generously with maple syrup and serve immediately.

Nutrition

Serving: 3 Palmiers

Calories: 572 kcal | Carbohydrates: 29.7 g | Protein: 24.1 g | Saturated Fat: 13.3 g

Cholesterol: 62 mg | Fiber: 0.7 g | Sugar: 6.9 g | Calcium: 176 mg | Iron: 2 mg

Notes

Defrost puff pastry in the refrigerator, not at room temperature, to avoid sticky or gummy dough. Chilling the folded roll before slicing helps maintain neat, well-defined layers.

Tried this recipe?

Let us know how it turned out!

The post Savory Puff Pastry Palmiers: Crispy Cheese & Herb Bites first appeared on Acalnet.

Juicy, perfectly seared lamb chops topped with a bright, herb-forward mint pesto. The pesto cuts through the richness, making this dish simple, elegant, and suitable for special occasions or weeknight dinners. Lamb is a classic choice for holidays like Easter, but I love cooking it year-round.

This recipe is inspired by family tradition—my uncle and grandfather always enjoyed mint with their lamb. Rather than a heavy mint jelly, I prefer a lighter, fresher mint pesto that honors the pairing while letting the lamb take center stage.

The pesto is intentionally loose and bright: no cheese or cream, just good olive oil, fresh mint, lemon, and a touch of garlic. It’s clean, balanced, and exactly what the lamb needs.

Searing lamb chops is quick and reliable. A hot pan gives a beautiful crust and a tender, juicy center. This method is perfect for a holiday table, a casual meal with friends, or a simple weeknight supper.

❤️ Why You’ll Love Lamb Chops with Mint Pesto

• Classic pairing, refreshed All the familiar lamb-and-mint flavors but lighter and more balanced.
• Quick cooking, big payoff A few minutes in a hot pan yields a deeply seared, tender result.
• Light but flavorful The pesto is vibrant and herb-forward without being heavy.
• Versatile Equally good for holidays, dinner parties, or a simple meal at home.

🍲 Ingredients

• Rack of lamb Cut into individual chops—tender and ideal for quick, high-heat cooking.
• Olive oil For cooking and to loosen the pesto; use a good-quality oil.
• Kosher salt For proper seasoning and to bring out the lamb’s flavor.
• Freshly cracked black pepper Adds subtle heat and depth.
• Fresh mint leaves The base of the pesto—bright and cooling.
• Garlic A small amount for sharpness without overpowering.
• Lemon zest Adds fragrance and a clean citrus note.
• Lemon juice Balances the richness of the lamb.

👩‍🍳 How to Make Lamb Chops with Mint Pesto

1. Prep the lamb
   Pat the chops completely dry and season generously on both sides with kosher salt and freshly cracked black pepper. Let them rest at room temperature while you prepare the pesto so they cook evenly.
2. Make the mint pesto
   In a blender, food processor, or finely by hand, combine the mint, garlic, lemon zest, lemon juice, olive oil, and a pinch of salt. Pulse or chop until the mixture is loose and spoonable. Taste and adjust—the pesto should be bright and balanced.
3. Heat the pan
   Warm a large skillet over medium-high heat and add a thin layer of olive oil. The oil should be hot before you add the lamb.
4. Sear the chops
   Arrange the lamb chops in a single layer without overcrowding. Sear for 2–3 minutes per side, depending on thickness, until deeply browned and cooked to your preferred doneness.
5. Rest the meat
   Transfer the chops to a plate and let them rest for a few minutes to retain their juices and tenderness.
6. Finish and serve
   Spoon the mint pesto over the lamb just before serving, or serve it on the side.

🪄 Tips and Tricks

• Always pat the lamb dry—this is the key to a good crust.
• Don’t overcrowd the pan; work in batches if needed to maintain heat and a proper sear.
• Keep the pesto loose so it coats the meat without weighing it down.
• Let the lamb rest after cooking so the juices redistribute.

🗒 Substitutions

• Swap some mint for parsley for a milder herb flavor.
• Add toasted pine nuts or almonds if you want a more traditional pesto texture.
• Use lamb loin chops if you can’t find a rack of lamb.

🧊 Leftovers

Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat to avoid overcooking.

Keep the mint pesto stored separately in the fridge for up to 3 days. If it thickens, loosen it with a little olive oil or a splash of lemon juice before serving.

❓ FAQ

5 from 1 vote

Lamb Chops with Mint Pesto

Juicy, pan-seared lamb chops finished with a bright, lemony mint pesto that balances richness with fresh, herbaceous flavor.

Servings:
4

Prep Time: 15 mins

Cook Time: 9 mins

Total Time: 25 mins

Ingredients

• 1 rack of lamb, cut into individual chops (about 8 chops)
• Olive oil
• Kosher salt
• Freshly cracked black pepper

For the mint pesto

• 1 cup fresh mint leaves
• 1 small garlic clove
• Zest of 1/2 lemon
• Juice of 1/2 lemon
• 1/4 cup olive oil
• Kosher salt

Instructions

• Pat the lamb chops dry and season generously on both sides with kosher salt and black pepper. Let sit at room temperature while preparing the pesto.
• In a blender, food processor, or by hand, combine the mint, garlic, lemon zest, lemon juice, olive oil, and a pinch of salt. Blend or finely chop until loose and spoonable. Taste and adjust seasoning.
• Heat a large skillet over medium-high heat and add a thin layer of olive oil.
• Add the lamb chops in a single layer without overcrowding. Sear for 2 to 3 minutes per side, until browned and cooked to your desired doneness.
• Transfer to a plate and let rest for a few minutes.
• Spoon the mint pesto over the lamb chops or serve alongside before serving.

Nutrition

Calories: 483kcal
,
Carbohydrates: 2g
,
Protein: 19g
,
Fat: 44g

Nutrition information is automatically calculated and should be used as an approximation.

Tried this recipe?
Share your results and tag the creator when you post.

The post Mint Pesto Lamb Chops with Garlic & Lemon first appeared on Acalnet.

Ingredients

• Brownie mix: Use a larger boxed mix (about 18 oz / 520 g) for best results, or substitute a homemade brownie batter.
• Biscoff spread (cookie butter): Smooth Lotus Biscoff spread creates the gooey middle layer; it spreads like peanut butter when warmed slightly.
• Biscoff biscuits: Roughly chopped for a crunchy, caramelized topping.
• Chocolate chips: Milk chocolate is recommended, but semi-sweet or dark chocolate works fine.
• Butter: Salted butter balances the sweetness; unsalted can be used with a pinch of added salt.
• Milk: A small amount to make the batter smooth and spreadable.
• Eggs: Two large eggs, room temperature preferred.

See the recipe card below for exact quantities and full instructions.

Instructions

Step one: Preheat the oven to 350ºF (177ºC). Grease and line a 9 x 13-inch pan with parchment.

Step two: In a large bowl, combine the brownie mix with eggs, melted butter, and milk. Beat until smooth, about 1–3 minutes. Fold in the chocolate chips.

Assembling the Layers

Step three: Press about 2 cups (approx. 473 mL) of batter evenly into the prepared pan to form a base layer.

Step four: Warm the Biscoff spread slightly so it is pourable, then dollop it across the batter and smooth with an offset spatula or butter knife. Warming the spread makes it much easier to work with.

Topping

Step five: Spoon the remaining batter over the cookie butter layer, starting at the edges and moving toward the center. Smooth gently to avoid blending the layers.

Step six: Scatter roughly chopped Biscoff cookies over the top and press them in lightly. Bake at 350ºF (177ºC) for 33–38 minutes, or until a toothpick inserted in the center comes out mostly clean.

Cooling and Slicing

Step seven: Cool the brownies completely in the pan before lifting them out with the parchment and slicing into 12–16 squares.

If you try these Biscoff Brownies and enjoy them, consider leaving a review or sharing a photo of your results.

Biscoff Brownies

These easy, fudgy Biscoff Brownies are layered with smooth cookie butter and topped with caramelized Lotus Biscoff biscuits.

5 from 1 vote

Course: Dessert

Cuisine: American, British, Canadian

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 16 brownies

Calories: 366 kcal

Author: Dorothy Bigelow

Equipment

• 9 x 13 inch baking pan (23 x 33 cm)
• Hand mixer

Ingredients

• 1 box brownie mix (18.3 oz / 520 g)
• 2 large eggs
• 2/3 cup salted butter, melted
• 1/4 cup milk
• 1 cup milk chocolate chips
• 1 jar Lotus Biscoff Spread (14.1 oz / 400 g)
• 1/2 package Biscoff cookies, roughly chopped (8.8 oz / 250 g)

Instructions

• Preheat oven to 350ºF (177ºC). Grease and line a 9 x 13-inch pan.
• Prepare the brownie batter: combine the brownie mix, eggs, melted butter, and milk until smooth, about 1–2 minutes.
• Fold the chocolate chips into the batter until evenly distributed.
• Spread about 2 cups (473 mL) of batter into the bottom of the pan in an even layer.
• Warm the Biscoff spread until pourable and spread it evenly over the batter layer.
• Carefully spread the remaining batter on top, starting at the edges and working to the center.
• Top with roughly chopped cookies and press lightly into the batter.
• Bake for 33–38 minutes or until a toothpick inserted in the center comes out mostly clean.
• Cool completely before cutting into squares and serving.

Notes

Storing leftovers: Cool completely, then store in an airtight container up to 3 days at room temperature or up to 5 days refrigerated.

To freeze: Wrap individual squares in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw before serving.

Nutrition

Calories: 366 kcal | Carbohydrates: 44 g | Protein: 3 g | Fat: 20 g

Please note: some blog posts may include affiliate links. If you purchase through those links, the author may earn a small commission at no extra cost to you.

The post Decadent Biscoff Swirl Brownies: Gooey Lotus Cookie Butter Treat first appeared on Acalnet.

Happy December! The house is feeling very holiday-like: the tree is decorated, Christmas music is playing, and my baking list is growing by the day. To kick off the season I combined a favorite cold-weather treat, hot chocolate, with classic peppermint candy to make these festive cupcakes. I’m delighted with how delicious and charming these Hot Chocolate Cupcakes with Peppermint Buttercream turned out — I hope you enjoy them as much as we did.

The base is a straightforward chocolate cupcake batter, enriched with a prepared cup of hot chocolate for extra flavor and moisture. The real showstopper is the peppermint buttercream on top: chocolate and peppermint are a perfect holiday pairing, and the mint keeps your breath feeling fresh!

For a charming finish, garnish with homemade peppermint bark — a holiday staple in our house. It’s simple to make and you’ll have extra to package as gifts. If you prefer to skip that step, store-bought peppermint bark works well too.

Add these cupcakes to your holiday baking list — they’re a guaranteed hit at parties and make a festive gift. I’ll be baking them again and again this season!

Hot Chocolate Cupcakes with Peppermint Buttercream
(makes 20 cupcakes)

For the cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
1 packet hot chocolate mix prepared with 3/4 cup warm milk
3/4 cup vegetable oil
1 tsp vanilla extract

1. Preheat the oven to 350°F (175°C) and line muffin tins with paper liners.
2. In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
3. Add the eggs, the prepared hot chocolate/milk, vegetable oil and vanilla to the dry ingredients.
4. Beat on medium speed until the batter is smooth and combined, scraping down the sides of the bowl as needed.
5. Divide the batter among the liners, filling each about two-thirds full.
6. Bake for about 16 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. When cooled, frost with the Peppermint Buttercream and top with pieces of Peppermint Bark.

For the peppermint buttercream:
3 sticks (1 1/2 cups) unsalted butter, softened
6 cups confectioners’ sugar
1/4–1/2 cup milk, to reach desired consistency
1 1/2 tsp peppermint extract

1. Beat the softened butter in the bowl of a stand mixer until smooth and creamy.
2. Gradually add the confectioners’ sugar, one cup at a time, mixing well and scraping down the bowl as needed.
3. Add milk a little at a time until the frosting reaches a spreadable, pipeable consistency.
4. Mix in the peppermint extract until evenly incorporated.
5. Transfer the frosting to a piping bag fitted with a large round or star tip and pipe generous swirls on the cooled cupcakes.
6. Garnish with pieces of Peppermint Bark and (optional) white nonpareils for extra festive sparkle.

Peppermint Bark:
12 oz chocolate baking bark or good-quality dark/milk chocolate
12 oz white chocolate or vanilla baking bark
20 mini candy canes, crushed
1/2 tsp peppermint extract

1. Line a baking sheet with wax or parchment paper.
2. Melt the chocolate bark in a microwave-safe bowl, heating in 15–30 second intervals and stirring until smooth. Pour and spread the melted chocolate into an even layer on the prepared sheet. Let it set for about 30 minutes until firm.
3. Melt the white chocolate in a microwave-safe bowl in short intervals, stirring until smooth.
4. Stir peppermint extract into the melted white chocolate, then pour it over the set dark chocolate layer and spread evenly.
5. Sprinkle the crushed candy canes over the white chocolate layer.
6. Allow the bark to fully harden (about 30 minutes), then break into pieces to garnish cupcakes or package as gifts.

Wishing you a very Merry Christmas and happy baking!

The post Decadent Hot Chocolate Cupcakes with Marshmallow Frosting first appeared on Acalnet.

Have you cooked with kabocha before? Think of it as a richer, more flavorful cousin to pumpkin. This naturally sweet, nutty kabocha squash purée can substitute for canned pumpkin in any autumn recipe. Below is an easy method to roast a whole kabocha in the oven and turn it into smooth purée you can use in pies, muffins, cookies and more.

Kabocha is a Japanese pumpkin with dark green, often bumpy skin and deep yellow-orange flesh. You might know it from tempura or roasted vegetable dishes. It’s sweet, nutty and creamy — a cross between pumpkin and sweet potato — and is my favorite variety for baking and savory dishes alike.

Although this recipe uses kabocha, the same roasting-and-purée technique works for other hard-skinned squashes: acorn, butternut, sugar pie pumpkin, etc. Roasting whole gives you flexibility and control over texture and flavor for Thanksgiving pumpkin pie, Halloween cupcakes, or even homemade pumpkin dog treats.

Let’s make kabocha pumpkin purée

Cutting raw squash can be difficult and unsafe. Roasting whole simplifies handling and makes the flesh easy to scoop out once cooked. Start by washing the kabocha and drying it thoroughly, then use a small paring knife to pierce the skin several times around the squash to allow steam to escape.

Place the pierced kabocha on a baking sheet and roast in the center of a 375°F oven for about 1.5 hours, or until a knife slides through the flesh easily. Larger squashes will need more time; if desired, halve or quarter a very large kabocha to speed up roasting.

Tip: A 4-pound kabocha takes roughly 1.5 hours. Adjust time for smaller or larger squash.

When the squash is tender, remove it from the oven and carefully cut it in half with a sharp knife. Use oven mitts or allow the squash to cool until it’s safe to handle.

Tip: Be cautious — the roasted squash will be hot. Let it cool if needed before cutting.

Scoop out and discard the seeds and fibrous strands, then use a large spoon to scoop the soft flesh from the skin. The flesh should come away easily; if it feels firm, return the halves to the oven and roast a bit longer until very tender.

Place the roasted kabocha flesh in a food processor and purée until smooth. If the purée is very thick, add 1–2 tablespoons of water to help the machine process it and reach a silkier texture.

Allow the purée to cool, then transfer it to an airtight container. Store in the refrigerator for up to one week or freeze for up to three months. Frozen purée is easiest to use when portioned into ½ to 1 cup amounts or frozen in an ice cube tray so you can thaw just what you need for a recipe.

Use this purée anywhere your recipe calls for pumpkin purée — pumpkin muffins, snickerdoodles, pies, and savory dishes will all benefit from kabocha’s rich flavor. Try it and see how the taste differs from canned pumpkin.

5 from 1 vote

How to cook Kabocha squash + make pumpkin puree

By Trang Doan

Roast a whole kabocha squash in the oven, purée the flesh, and use it anywhere pumpkin purée is called for — pies, cupcakes, muffins and treats.

Servings: 4 cups

Prep Time: 5 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 35 mins

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Equipment

• Food processor
• Baking sheet

Ingredients

• 1 Kabocha squash, ~4 lbs

Instructions

• Preheat the oven to 375°F (190°C).
• Wash and dry the kabocha, then pierce the skin all around with a paring knife.
• Place the kabocha on a baking sheet and roast in the middle of the oven for about 1.5 hours, or until a knife inserts easily. Larger squash will need more time.
• Remove from the oven and cut in half with a sharp knife. Use oven mitts or allow it to cool before handling.
• Scoop out and discard the seeds and stringy bits. Scoop the flesh into a bowl; if it’s still firm, return the halves to the oven and roast until very soft.
• Purée the flesh in a food processor until smooth, adding 1–2 tablespoons of water if needed to reach the desired consistency.
• Let cool and store in an airtight container in the refrigerator (up to 1 week) or freezer (up to 3 months).

Notes

• Yield: A 4-lb kabocha yields about 4 cups of purée.
• Storage: Refrigerate up to 1 week, or freeze up to 3 months.
• Freezing tip: Portion purée into ½–1 cup servings or freeze in an ice cube tray to thaw only what you need.

Nutrition

Serving: 227g, Calories: 84kcal

Nutrition information is automatically calculated and should be used as an approximation.

Like this recipe? Rate & comment below!

The post Kabocha Squash Puree Recipe: Smooth, Creamy, and Simple first appeared on Acalnet.

We aren’t vegetarians, but we loved these sliders. They work great as a casual dinner, an appetizer, or an elevated game-day snack.

How to Make Smoked Veggie Goat Cheese Sliders

Begin by selecting your vegetables. I used a red and yellow bell pepper, a small eggplant, an onion, cherry tomatoes, and several cloves of sliced garlic. Mushrooms also make a tasty addition.

Cut the peppers, onion, and eggplant into bite-sized pieces and thinly slice the garlic. Place the cut vegetables and the tomatoes on a baking sheet.

Toss the veggies with olive oil, balsamic vinegar, kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning so they’re evenly coated.

Set your smoker or pellet grill to 250°F and place the baking sheet on the grate.

Smoke the vegetables for about 1½ to 2 hours. They’ll shrink and concentrate in flavor as they cook. Toss them a few times and check toward the end of the cook time — remove them when they reach your preferred tenderness and smokiness.

When the veggies are done, take them off the smoker and let them cool slightly while you prepare the buns and cheese.

I used a 12-count pack of King’s Hawaiian sweet rolls for these sliders. Use a large bread knife to separate the top half of the roll sheet from the bottom half so you have one large top piece and one large bottom piece.

Lay six slices of provolone across the bottom half of the buns, slightly overlapping the slices to cover evenly. Spread the smoked vegetables over the provolone in a single layer.

Finish the vegetable layer with a drizzle of balsamic glaze and then scatter about 4 ounces of crumbled goat cheese and sliced fresh basil on top.

Assemble the sliders on a baking sheet, place the top half of the buns over the filling, and return the sheet to the smoker set to 250°F. Warm for 20 to 30 minutes or until the cheese is melted and the buns are warmed through.

Once the cheese is melted you can serve these gorgeous Smoked Veggie Goat Cheese Sliders!

Use a sharp knife to cut the sheet into individual sliders and serve while warm.

If you like Smoked Veggie Goat Cheese Sliders, you might also enjoy these recipes

Traeger Smoked Veggie Manicotti

Traeger Smoked Veggie Pizza

Blackstone Cheeseburger Sliders Recipe

Traeger Mexican Street Corn Pizza

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Smoked Veggie Goat Cheese Sliders

Cheri Renee

An easy vegetarian smoker or pellet grill recipe made with Hawaiian slider buns — great as dinner or an appetizer.

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Appetizer, Main Course

Cuisine American

Servings 12 sliders

Calories 177 kcal

Equipment

• Smoker
• Traeger/Pellet Grill

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 1 small eggplant
• 5 to 6 cloves garlic
• 8 ounces cherry or grape tomatoes
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• kosher salt, pepper, crushed red pepper flakes, Italian seasoning
• 1 (12-count) package slider buns (I used King’s Hawaiian Sweet Rolls cut in half to separate tops and bottoms)
• 6 slices provolone cheese
• balsamic glaze (squeeze bottle found in vinegar section of grocery store)
• 4 ounces crumbled goat cheese
• fresh basil leaves sliced

Instructions

• Cut the bell peppers, onion, and eggplant into bite-size pieces and thinly slice the garlic. Place the cut veggies and tomatoes on a baking sheet.
• Drizzle the olive oil and balsamic vinegar over the vegetables. Season with kosher salt, black pepper, crushed red pepper flakes, and Italian seasoning. Toss to coat evenly.
• Set the smoker or pellet grill to 250°F. Place the baking sheet on the grate and smoke for 1½ to 2 hours, tossing a few times during cooking.
• Remove the veggies and let them cool slightly.
• Place provolone slices on the bottom half of the slider buns, then layer the smoked vegetables over the cheese. Drizzle with balsamic glaze, sprinkle crumbled goat cheese and fresh basil, then top with the bun tops.
• Return the assembled sliders to the smoker at 250°F for 20 to 30 minutes, or until the cheese is melted and the sliders are warmed through. Slice into individual sliders and serve.

Keyword Dinner, Easy, Game Day, Healthy, King’s Hawaiian, Pellet Grill, Recipe, Sliders, Smoked, Vegetarian

My new cookbook is now available!

The post Smoked Vegetable and Goat Cheese Sliders first appeared on Acalnet.

Shopska salad is a classic Bulgarian cold starter that’s perfect on its own or served alongside grilled meats. Popular across the Balkans—in countries like Macedonia, Serbia, Croatia and Romania—this refreshing salad combines ripe tomatoes, crisp cucumber, green peppers, olives and onion, tossed with extra virgin olive oil, a splash of white wine vinegar (optional), plenty of fresh parsley and a generous crumble of Feta or traditional Bulgarian cheese. Finish with extra crumbled cheese on top and it’s ready to serve.

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Shopska Salad – Bulgarian Food

A vibrant, easy-to-make Bulgarian salad that works as a starter or a side with grilled dishes.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Julia

Ingredients

• 250 g Ripe Tomatoes
• 1 Large Cucumber
• 1 Medium Onion
• Handful of Flat-Leaf Parsley
• 50 ml Extra Virgin Olive Oil
• 2 tbsp White Wine Vinegar (optional)
• 2 Green Peppers
• 200 g Feta Cheese (or Bulgarian cheese)
• 120 g Olives of your choice

Instructions

• Wash the peppers.
• Option 1: Roast whole peppers on a foil-lined baking tray at 200°C for about 20 minutes. Allow to cool, then peel off the skins and remove the membranes.
• Option 2: Or simply chop fresh peppers into bite-sized pieces and add them raw to the bowl.
• You can also combine both roasted and fresh peppers for added texture and flavor.
• Wash the tomatoes and cucumber and cut into chunks. Finely chop the parsley. Peel and thinly slice the onion into separate rings. Add all the vegetables and olives to a large bowl.
• Crumble the Feta (or Bulgarian cheese) by hand or with a fork and add it to the bowl.
• Drizzle with extra virgin olive oil and, if using, the white wine vinegar. Toss gently to combine and finish with additional crumbled cheese on top.
• Serve immediately as a starter or as a colorful side to grilled meats.

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Nutrition

Calories: 326 kcal (16%), Carbohydrates: 11 g (4%), Protein: 8 g (16%), Fat: 28 g (43%), Saturated Fat: 9 g (56%), Cholesterol: 44 mg (15%), Sodium: 1109 mg (48%), Potassium: 361 mg (10%), Fiber: 3 g (13%), Sugar: 6 g (7%), Vitamin A: 1325 IU (27%), Vitamin C: 22.4 mg (27%), Calcium: 292 mg (29%), Iron: 1.2 mg (7%)

Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.

Course: Salad

Cuisine: Bulgarian

Made this recipe or have a question?Leave a comment below and rate the recipe if you made it.

The post Shopska Salad: Classic Bulgarian Tomato, Cucumber & Feta Recipe first appeared on Acalnet.

This is the real deal. Make and serve it right away for great results, but if you can wait a day, the flavors will deepen and meld into something even more impressive. As author Nancie McDermott puts it, a little rest can take the gumbo from tasty to operatically magnificent.

Featured Review

While at the farmers market, I grabbed a bunch of beautiful rainbow chard—when winter hits, that can only mean it’s gumbo time! This is a wonderful starter gumbo recipe: hearty, warming, and soulful. I tossed the chopped chard in toward the end of cooking.

BBQGoddess

Why Our Testers Loved This

Testers praised this gumbo for being easy, straightforward, and affordable. The heat is easy to adjust, making the recipe flexible for different tastes.

Elie Nassar summed it up: “This is a straightforward, real-deal Cajun gumbo that everyone loved.”

More amazing Cajun recipes

Cajun Spice Mix

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Cajun Pickled Eggs

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Cajun Chicken and Sausage Jambalaya

4 hrs

Cajun Fried Chicken

35 mins

Featured Review

I made this gumbo for my husband’s birthday. He travels to Louisiana for work and knows authentic Cajun food—this recipe was second to none. I followed it exactly. It was a labor of love and absolutely delicious. I served it with rice and crusty homemade bread. So frikkin’ good!

Cassandra Sanders

Cajun Chicken and Sausage Gumbo

4.85 / 13 votes

This Cajun chicken and sausage gumbo is authentic and approachable. Slightly spicy and deliciously layered, it’s a great stew to make for family dinners or a crowd. Laissez les bons temps rouler!

David Leite

Print

CourseMains

CuisineSouthern

Servings10 to 10 servings

Calories671 kcal

Prep Time45 minutes

Cook Time2 hours

Total Time2 hours 45 minutes

Ingredients

• 1 cup vegetable oil or mild olive oil
• 1 cup all-purpose flour
• 1 cup chopped onion
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 2 tablespoons finely chopped garlic
• 2 teaspoons dried thyme or 2 tablespoons finely chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet or hot paprika
• 1 teaspoon cayenne pepper
• 2 quarts homemade chicken stock or canned chicken broth
• 3 1/2 pounds skin-on, bone-in chicken legs and thighs
• 1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage
• 1 cup thinly sliced scallions, plus more for garnish
• 1/2 cup finely chopped flat-leaf parsley leaves
• Cooked white rice, for serving

Instructions

• In a large, heavy Dutch oven, heat the oil over medium-high until shimmering. Sprinkle a pinch of flour into the oil; if it blooms immediately, add the remaining flour and stir to form a smooth roux.
• Cook the roux, stirring frequently, until it deepens from pale yellow to rich brown; this can take 20–60 minutes depending on your pot and heat. Aim for a color darker than peanut butter but lighter than black coffee.
• Add onion, celery, and bell pepper and stir to coat. Cook until the vegetables are fragrant and softened, 2–3 minutes. Add garlic, thyme, salt, pepper, paprika, and cayenne; cook 2 more minutes.
• Add the stock, stir to dissolve the roux, and bring to a lively boil. Add the chicken, return to a boil, then lower to maintain a lively simmer. Cook, stirring occasionally, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
• Meanwhile, slice the sausage into bite-size pieces.
• Transfer the chicken to a platter, let cool slightly, then remove and discard bones and skin. Shred or chop the meat and return it to the pot with the sausage.
• Simmer the gumbo, stirring now and then, until the sausage softens and the stew thickens slightly, about 30 more minutes.
• Remove from heat. You can refrigerate the gumbo for up to 2 days to let flavors meld—skim off any fat before reheating. When ready to serve, stir in scallions and parsley and spoon over rice, garnishing with extra scallions.

Notes

1. For shreddable chicken—Cook an extra 15 minutes if you prefer meat that falls off the bone.
2. Storage and freezing—Keep in a sealed container in the refrigerator for up to 3 days or freeze up to 6 months. Thaw overnight in the fridge before reheating.
3. Dietary—This recipe is suitable for dairy-free diets.

Adapted From

Southern Soups & Stews

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Nutrition

Serving: 1 portion
Calories: 671 kcal
Carbohydrates: 21 g
Protein: 31 g
Fat: 51 g

Nutrition information is an approximation.

Tried this recipe?
Mention @leitesculinaria or tag #leitesculinaria!

Recipe Testers’ Reviews

This recipe passed a rigorous blind testing process and earned Leite’s Culinaria approval. Here are selected tester impressions.

Elie Nassar

This is a straightforward, authentic Cajun gumbo that everyone loved. The roux takes time and attention—plan for up to an hour—and be careful, because a hot roux will burn. I used sweet paprika to reduce heat for kids and added hot sauce at the table. The chicken was tender after about an hour in my pot.

Sandy Owen

I followed the recipe exactly and it was incredible. Letting it rest in the fridge for a day improved the flavor. The roux browned faster in my pot, and I cooked the chicken until it fell off the bone for maximum tenderness.

Lou Ann Traster

This spicy, full-flavored gumbo was a hit. Having someone stir the roux while you prep other ingredients helps. The andouille adds a transformative smoky depth; garnish with scallions, parsley, and white rice for a beautiful finish.

Ralph Knauth

A satisfying, easy-to-execute gumbo. I used roasted chicken stock and smoked paprika, which worked well. Simmering times may vary with different stoves and chicken sizes; adjust as needed.

Kim Venglar

This recipe layers flavor rather than relying on overwhelming heat. I preferred it with a little more kick, so next time I’ll use hot paprika. The directions are clear, and the recipe scales down easily for smaller batches.

Select a Tester

We enjoyed this gumbo and appreciated the clear steps. For a quicker version, use boneless chicken cut into cubes, though bone-in pieces give the richest flavor.

Karen Depp

Complex but rewarding. The directions are a guide—gumbo allows flexibility. It improves with time and freezes well. Serve with rice or, for a traditional twist, try spooning it over potato salad.

Show More Testers’ Reviews

The post Authentic Cajun Chicken and Sausage Gumbo Recipe first appeared on Acalnet.

Cooking the mushrooms until the pan is dry is what makes this vegan gravy rich

Many mushroom gravies end up thin because the mushrooms aren’t cooked long enough. Mushrooms release a lot of liquid when they hit a hot pan; you must cook past that wet phase until the pan is dry and the mushrooms begin to brown. That step concentrates flavor and takes closer to 8–10 minutes, not the brief 3–4 minutes some recipes recommend.

Deglazing with sherry lifts the browned bits from the pan — that fond is flavor. Dry sherry adds a nutty, rounded depth that complements mushrooms best; dry white wine is an acceptable substitute if you prefer a brighter note.

A spoonful of soy sauce provides umami boost without making the sauce taste like an Asian dish. It deepens savoriness the way a little anchovy would in a dressing. Combined with browned mushrooms and sherry, it creates a gravy that rivals meat-based versions.

Finishing with vegan butter is optional but recommended if you want a silkier mouthfeel. Stir it in off the heat so it emulsifies and doesn’t separate.

Key ingredients and why they matter

This mushroom gravy relies on cremini mushrooms, shallot, garlic, dry sherry, vegetable broth, soy sauce, fresh thyme, and optional vegan butter.

Full ingredient list and detailed instructions are in the recipe card below.

• Cremini mushrooms have more flavor than white buttons. Finely chopping them helps them break down into the gravy, adding body without large chunks.
• Shallot brings a gentle sweetness that blends into the sauce; use one medium and let it soften.
• Dry sherry deglazes the pan and adds nutty complexity. Dry white wine works, but skip cooking wine, which is often too salty.
• Vegetable broth is the base liquid; choose low-sodium so you can control seasoning as the gravy reduces.
• Soy sauce supplies umami depth. Use low-sodium soy sauce so the sauce doesn’t become overly salty.
• Fresh thyme tastes brighter than dried in a quick sauce; strip the leaves from the stems before adding.
• Vegan butter stirred in at the end adds richness and shine; it’s optional but noticeable.

How to make vegan mushroom gravy

1. Heat olive oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, about 2–3 minutes.
2. Add the garlic and mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and the pan is dry, 8–10 minutes.
3. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook the flour taste out.
4. Add the sherry and stir, scraping up browned bits, until mostly evaporated, about 1 minute.
5. Gradually whisk in the vegetable broth. Add soy sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, about 5–7 minutes.
6. Remove from heat and stir in vegan butter, if using. Taste and adjust seasoning.

How to serve sherry mushroom gravy

This gravy is perfect for mushroom Wellington, mashed potatoes, biscuits, or any dish that benefits from a rich, savory sauce. It’s also great over roasted vegetables or as a sauce for seitan-based roasts.

Variations:

• Gluten-free: Use gluten-free all-purpose flour; it thickens the same way.
• Richer: Increase vegan butter to 2 tablespoons or stir in 2 tablespoons coconut cream at the end.
• Herby: Add ½ teaspoon chopped fresh rosemary with the thyme.
• Smoky: Stir ¼ teaspoon smoked paprika into the flour before adding the sherry.

Storage and reheating suggestions

Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often; add a splash of vegetable broth if it’s too thick. Freezing isn’t recommended, as the texture can become grainy after thawing.

This gravy is ideal for making ahead; prepare it up to 3 days in advance, refrigerate, and reheat while the main dish rests.

Mushroom Gravy

By Shruthi Baskaran-Makanju

A rich vegan gravy made with cremini mushrooms, dry sherry, and fresh thyme. Ready in about 25 minutes and can be made up to 3 days ahead.

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Servings: 1.5 cups

Ingredients

• 2 tablespoons olive oil
• 1 medium shallot, minced
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, finely chopped
• 2 tablespoons all-purpose flour, or gluten-free flour
• ½ cup dry sherry, or dry white wine
• 1½ cups vegetable broth, low-sodium preferred
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fresh thyme leaves
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon vegan butter, optional

Instructions

• Heat olive oil in a medium saucepan over medium-high heat. Add shallot and cook until softened, 2–3 minutes.
• Add garlic and mushrooms. Cook, stirring occasionally, until mushrooms release their liquid and the pan is dry, 8–10 minutes.
• Sprinkle flour over the mushrooms and stir constantly for 1 minute.
• Add sherry and stir, scraping up any browned bits, until mostly evaporated, about 1 minute.
• Gradually whisk in vegetable broth. Add soy sauce, thyme, salt, and pepper. Bring to a simmer and cook until thickened, 5–7 minutes.
• Remove from heat and stir in vegan butter, if using. Taste and adjust seasoning.

Notes

• Cooking the mushrooms until the pan is dry concentrates flavor and prevents a watery gravy.
• Deglazing with sherry pulls up flavorful browned bits—don’t skip this step.
• For a smoother texture, blend half the gravy with an immersion blender and then combine.
• Substitute gluten-free flour if needed.
• For a non-alcoholic swap, replace ½ cup sherry with ½ cup extra broth plus 1 teaspoon apple cider vinegar.
• Refrigerate up to 3 days and reheat gently over low heat, adding a splash of broth if too thick.

Nutrition

Calories: 405kcal | Carbohydrates: 25g | Protein: 7g

Nutrition information is an approximation.

The post Creamy Mushroom Gravy Recipe for Roasts and Mashed Potatoes first appeared on Acalnet.