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<title>sour cream | The Lemon Apron</title>
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<title>Peach Sour Cream Pie in a Basil Crust</title>
<link>https://thelemonapron.com/peach-sour-cream-pie-in-a-basil-crust/</link>
<comments>https://thelemonapron.com/peach-sour-cream-pie-in-a-basil-crust/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Tue, 02 Aug 2022 17:15:13 +0000</pubDate>
<category><![CDATA[Baking]]></category>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Summer]]></category>
<category><![CDATA[basil]]></category>
<category><![CDATA[cinnamon]]></category>
<category><![CDATA[egg yolks]]></category>
<category><![CDATA[peaches]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=15293</guid>
<description><![CDATA[<p>Summer isn’t complete until I have baked a peach pie! There are already a few peach pie recipes on the blog.  There is something so special about the jammy tenderness and bold sweetness that comes out when you bake with peaches, whether in a pie, cobbler or crisp. Basil Crust Today’s pie is made special...</p>
<p><a class="more-link" href="https://thelemonapron.com/peach-sour-cream-pie-in-a-basil-crust/">Read More</a></p>
The post <a href="https://thelemonapron.com/peach-sour-cream-pie-in-a-basil-crust/">Peach Sour Cream Pie in a Basil Crust</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>Summer isn’t complete until I have baked a peach pie!</p>
<p><img fetchpriority="high" decoding="async" class="size-full wp-image-15290 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-8.jpg" alt="Peach Sour Cream pie sitting on a table." width="793" height="1076" srcset="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-8.jpg 793w, https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-8-768x1042.jpg 768w" sizes="(max-width: 793px) 100vw, 793px" /></p>
<p>There are already a few peach pie recipes on the blog. There is something so special about the jammy tenderness and bold sweetness that comes out when you bake with peaches, whether in a pie, cobbler or crisp.</p>
<p><img decoding="async" class="wp-image-15289 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-7-e1659457283644.jpg" alt="Peach Sour Cream Pie in a Basil Crust, a slice on a plate next to the pie with basil leaves surrounding everything." width="450" height="588"></p>
<h4>Basil Crust</h4>
<p>Today’s pie is made special with basil in the crust. I love the earthy beauty that herbs bring to fruit desserts, and you will see them regularly in my baking. Basil is light, slightly sweet, and <strong>compliments the flat sweetness of stone fruit.</strong> So adding it to the crust is a no brainer. You could also add chopped basil to the prepped peaches, but I just didn’t want the flecks of green in the filling this time around. If it were not a custard filling I would have happily added even more basil to this pie!</p>
<p>Prepare the pastry, and place it into your pie plate. Flute or crimp as desired. Place a round of parchment or foil to cover the bottom and sides, and fill this with baking beans or pie weights. Push them gently but firmly along the sides, so that the pastry will not have any room to buckle down as it bakes.</p>
<p>Bake in the oven for about 20 minutes till starting to turn golden on the edges. Gently remove the paper and weights, and return to the oven to help dry out the bottom of the pie shell. Then place on a wire cooling rack while you prepare the filling.</p>
<p><img decoding="async" class=" wp-image-15308 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-15.jpg" alt="photo montage of a pie being made. The basil crust is in the first image. Parchment paper and dried beans are added to the pie shell in the second image. Sliced peaches tossed in cinnamon are added to the par-baked crust in the third image. The custard filling is poured over the peaches in the fourth image." width="458" height="611" srcset="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-15.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-15-768x1024.jpg 768w" sizes="(max-width: 458px) 100vw, 458px" /></p>
<h4>Prepping the Peaches</h4>
<p>First of all, I don’t always remove the skin from peaches. These days the skin is much more tender than back in the day when all peaches had a fuzzier and thicker skin. If I’m baking any stone fruit in a crisp or crumble, I leave the skin. But these peaches will be surrounded by a delicate custardy filling, so I didn’t want any firmness of the skin to break the custard as you eat the pie. So let’s remove the skin. It’s so easy. </p>
<p>Bring a pot of water to a boil. Take your peaches and <strong>cut a small cross</strong> with a paring knife on the bottom (not the stem end) and place them into the boiling water. After about 30 seconds in the boiling water, remove the peaches with a slotted spoon or spider and transfer them to a ice water bath. This will shock them from cooking any further. You will see that the skin will most likely have started to pull away from the peach flesh. Just take a sharp paring knife and pull the skin away from the entire peach, it should pull away with little to no resistance. Once cooled you can slice the peaches for the pie. Place them in a bowl and set aside.</p>
<h4>Custard Filling</h4>
<p>Eggs, dairy and spices, how easy is this! Instead of the usual cream, let’s use sour cream. The <strong>tang from sour cream</strong> is the perfect contrast to the sweet peach flavour. All you will do is mix up the custard filling and set aside while you place the peaches into the cooled pie shell. The eggs I use (Conestoga Eggs here in Ontario) have the brightest egg yolks, which make for a sunny yellow custard.</p>
<h4>Assemble</h4>
<p>Arrange the peaches evenly in the pie shell. Pour the custard filling over the peaches. And into the oven! Bake till the crust is golden brown, and the <strong>filling is just set</strong>. It will be set around the side, and the centre should have only the faintest jiggle. Let <strong>cool completely</strong> before slicing into this pie. In fact, I usually chill it in the fridge before serving. This pie is best made early in the morning, or the day before you want to serve it.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-15295 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-11.jpg" alt="Baked Pie shell with peaches arranged in it. Sour cream custard is getting poured over the peaches." width="450" height="586" srcset="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-11.jpg 952w, https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-11-768x1000.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Final Thoughts</h4>
<p>Vanilla Ice Cream. That’s all! The most classic way to finish a slice of this pie. The creamy vanilla is the best way to compliment this pie. Peaches and Cream, such an iconic summer flavour!</p>
<p>For other peach or stone fruit pies, check out my <a href="https://thelemonapron.com/peach-lavender-thyme-and-honey-pie/" target="_blank" rel="noopener noreferrer"><em>Peach Lavender and Thyme Honey Pie</em></a>, <a href="https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/" target="_blank" rel="noopener noreferrer"><em>Peach Custard Pie in a Pretzel Crust</em></a>, <a href="https://thelemonapron.com/stone-fruit-and-spice-pie-in-a-cinnamon-crust/" target="_blank" rel="noopener noreferrer"><em>Stone Fruit Pie,</em></a><em> <a href="https://thelemonapron.com/apricot-hazelnut-pie-with-creme-anglaise/" target="_blank" rel="noopener noreferrer">Apricot Hazelnut Pie with Creme Anglaise</a></em></p>
<p><img loading="lazy" decoding="async" class="wp-image-15283 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/Peach-sour-cream-pie-1-e1659542626925.jpg" alt="Peach Sour Cream Pie in a Basil Crust, a slice on a plate next to the pie with basil leaves surrounding everything." width="450" height="575"></p>
<p><img loading="lazy" decoding="async" class="wp-image-15292 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2022/08/peach-sour-cream-pie-10-e1659456598634.jpg" alt="Close up of a slice of peach sour cream pie on a plate with vanilla ice cream, basil leaves in the background." width="450" height="578"></p>
<div id="recipe"></div><div id="wprm-recipe-container-15297" class="wprm-recipe-container" data-recipe-id="15297" data-servings="8"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
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<a href="https://thelemonapron.com/wprm_print/15297" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="15297" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Peach Sour Cream Pie in a Basil Crust</h2>
<div class="wprm-spacer" style="height: 5px"></div>
<div class="wprm-recipe-summary wprm-block-text-normal">Summer isn't complete without a peach pie. This one has a lovely tangy sour cream filling, as well as a fresh basil crust. Both of these compliment the sweet peaches perfectly. Just add vanilla ice cream!</div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">North American</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">basil, cinnamon, peaches, sour cream</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hour</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours">hour</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-custom-time-label">Cooling and Setting </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours">6</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours">hours</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">8</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-15297-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="15297" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Basil Crust</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/4</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">flour,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use cup for cup gluten free blend</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">chopped fresh basil,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">packed tablespoons</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">stick or 8 tbsp butter,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cut into 1/2 inch cubes, chilled</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1-3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">ice water,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">if needed</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">medium to large fresh peaches - peeled,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">pitted, and sliced, see Notes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-name">egg yolks</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">flour,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can substitute with cup for cup gluten free flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">vanilla ice cream for serving</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-15297-instructions-container wprm-block-text-normal" data-recipe="15297"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Basil Crust</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-15297-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat oven to 425 degrees F (220 degrees C) and have the rack set on the lower third of the oven.</div></li><li id="wprm-recipe-15297-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place 1 1/4 cups flour, fresh basil, and salt in a medium large bowl. Add the chilled butter into the flour mixture. Toss to coat the butter and spread it around evenly, pressing the butter gently between your fingers to soften and mix it into the flour. Stop before the butter warms up too much, you want to larger pieces of butter throughout.</div></li><li id="wprm-recipe-15297-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add 2 tablespoons sour cream and mix together. If it is a dry day, you may need to add 1 or 2 tbsp ice water. Once it holds together when you pinch it between your fingers, shape into a disk and refrigerate for 30 minutes.</div></li><li id="wprm-recipe-15297-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Roll out and press dough into prepared pie dish to form a crust. Don't worry if this pastry falls apart as you line the pie plate, you can patch easily with this pastry. Fold under the outer edges to create a clean finish. Crimp or flute as desired. Use a fork to dock the bottom of the pie shell. Cover the entire pie shell with a large circle of parchment paper or foil, and fill with pie weights or dried beans and ensure that the edges are fully lined to keep the pastry from puffing or buckling down as it bakes. Place in the freezer for 10 minutes.</div></li><li id="wprm-recipe-15297-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place on a baking sheet and bake on the lower rack for 20 minutes. The edges shouldn't be brown but they should be set.</div></li><li id="wprm-recipe-15297-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove the paper and weights and return to the oven this time on the middle rack. Bake for another 8 minutes to get the edges golden and the bottom dry. If the pastry puffs up at all, gently use a tea towel to push back down and continue baking. Cool on a wire rack while you work on the filling.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-15297-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Reduce the oven to 350 degrees F (175 degrees C).</div></li><li id="wprm-recipe-15297-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Place the sliced peaches in a bowl. Toss gently with cinnamon.</span></div></li><li id="wprm-recipe-15297-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Arrange peach slices in the cooled pie crust.</div></li><li id="wprm-recipe-15297-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">In a medium to large bowl, lightly beat egg yolks. Add in the sugar, sour cream, flour and salt. Whisk until well combined. Pour egg mixture over peaches. </span></div></li><li id="wprm-recipe-15297-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Bake the pie on a baking sheet on the centre rack for 50-60 minutes until the filling is set. Use a pie guard or foil if the edges are browning before the pie is set. The edges will be set but the centre will be just ever so slightly jiggly. Transfer the pie to cool on a wire rack. Chill in the fridge to ensure that the filling is set before slicing.</span></div></li><li id="wprm-recipe-15297-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Serve with vanilla ice cream.</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">To prepare peaches for the pie: Boil water in a large pot. Cut small crosses at the bottom of the peaches. Place all the peaches into the pot. After 30 seconds or so in the boiling water remove the peaches with a slotted spoon and transfer immediately to a ice water bath. Gently pry the skin starting at the sliced skin with a sharp knife. The skin will pull away easily. Slice into 5 or so slices and place in a bowl.<br />
You may need 5 peaches if they are on the small side.</span></div></div>
</div></div>The post <a href="https://thelemonapron.com/peach-sour-cream-pie-in-a-basil-crust/">Peach Sour Cream Pie in a Basil Crust</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Mini Salt Crusted Baked Potatoes</title>
<link>https://thelemonapron.com/mini-salt-crusted-baked-potatoes/</link>
<comments>https://thelemonapron.com/mini-salt-crusted-baked-potatoes/#respond</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Sun, 19 Dec 2021 23:20:09 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Sides]]></category>
<category><![CDATA[Vegetarian]]></category>
<category><![CDATA[bacon]]></category>
<category><![CDATA[chives]]></category>
<category><![CDATA[dijon mustard]]></category>
<category><![CDATA[mini potatoes]]></category>
<category><![CDATA[salt]]></category>
<category><![CDATA[scallions]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=14077</guid>
<description><![CDATA[<p>You won’t be able to stop at just one, so I’m just saying, make plenty! Potatoes, good.  Baked potatoes, good.  Mini baked potatoes, good. Salt Crusted mini baked potatoes, awesome! The Benefits of the Salt Crust Once you’ve baked potatoes this way, it will be hard to go back to the normal way of baking...</p>
<p><a class="more-link" href="https://thelemonapron.com/mini-salt-crusted-baked-potatoes/">Read More</a></p>
The post <a href="https://thelemonapron.com/mini-salt-crusted-baked-potatoes/">Mini Salt Crusted Baked Potatoes</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>You won’t be able to stop at just one, so I’m just saying, make plenty!</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-14073 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-4-e1639595368419.jpg" alt="" width="1125" height="1447">Potatoes, good. Baked potatoes, good. Mini baked potatoes, good. Salt Crusted mini baked potatoes, awesome!</p>
<h4>The Benefits of the Salt Crust</h4>
<p>Once you’ve baked potatoes this way, it will be hard to go back to the normal way of baking potatoes. Covering all the potatoes in a generous layer of salt creates an insulating layer which results in even gentle baking while keeping the moisture in the potato (or meat, or fish, or whatever is buried under the salt) Brush off most of the salt, leaving a few grains on the skin makes these flavourful from the very first bite. See this fabulous article in <a href="https://www.saveur.com/salt-baking-from-spain/" target="_blank" rel="noopener noreferrer"><em>Saveur</em></a> for more details. While the classic way involves blending an egg white into the salt to form a paste like crust, the egg isn’t really needed for this dish.</p>
<p>Scrub and oil the potatoes and place them into a baking dish that they will fit into in one layer without too much extra space (or else you will need to use too much salt) Preheat the oven, and pour the salt over the potatoes just before popping into the oven. Once they are baked, they can stay in the salt crust, just remove from the hot oven. Brush the salt off just before serving.</p>
<h4>Re-Using the Salt</h4>
<p>Yes, you can re-use the salt, as long as it didn’t get contaminated with any raw meat juices, fish scales etc, or something strong you baked in it. If you flavoured the salt in any way, it will now take on that flavour, so use accordingly.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14072 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-3-e1639595436433.jpg" alt="" width="450" height="572"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-14071 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-2.jpg" alt="" width="450" height="581" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-2.jpg 1162w, https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-2-768x991.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-14070 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-1.jpg" alt="" width="450" height="583" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-1.jpg 1158w, https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-1-768x995.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Appetizer or Side Dish</h4>
<p>Using mini potatoes like mini Yukon Gold, means that these potatoes can actually be served up as a really fun appetizer! A platter of these warm, salt crusted potatoes with the fluffy centres with a fabulous spiked sour cream and bacon bits, what’s not to love?!</p>
<p>But of course, having three or four per person, or more depending on how strong the potato love is in your family, makes for a great side dish to say a turkey or roast beef dinner. A good, tender steak, with these salt crusted baked potatoes is pretty well perfection as far as Jim is concerned.</p>
<h4>What to Serve With These Mini Potatoes</h4>
<p>Like I mentioned, why not ‘spike’ the sour cream before serving? In other words, mince the chives, scallions and some parsley and stir them into the sour cream. Add some dijon mustard, salt and black pepper, and you have the perfect dip for these potatoes. Store this in the fridge till needed.</p>
<p>Bacon bits are the other classic side, so I suggest making up a small batch of my <a href="https://thelemonapron.com/sheet-pan-pancakes-with-pepper-bacon/" target="_blank" rel="noopener noreferrer"><em>Pepper Bacon</em></a>, untwisted of course, and once patted dry and cooled slightly, crumble the rashers into small easy to manage bits to sprinkle on the potatoes and sour cream.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14076 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-7-e1639595283944.jpg" alt="" width="450" height="583"></p>
<h4>Final Thoughts</h4>
<p>Seriously, making up a batch of these is seriously addictive. I can eat a small plateful while watching tv. But can you blame me? You would too. Crispy skinned fluffy baked potatoes, brilliant sour cream dip, and bacon. Addictive comfort food redefined! </p>
<p>This recipe is more about the method than the specific amounts. You decide how many potatoes you want to bake up, and whether they will be for an appetizer or dinner. Adjust the amount of sour cream and bacon accordingly. Thankfully the sour cream and bacon can be prepared in advance, as can the prep for the potatoes. Of course, you can use larger potatoes, just adjust the baking vessel and baking time accordingly.</p>
<p>Leftovers are great sliced and sautéed the next morning with eggs! Or chop coarsely and use in your favourite hash recipe. Or check out my <a href="https://thelemonapron.com/german-farmers-breakfast/" target="_blank" rel="noopener noreferrer"><em>German Farmer’s Breakfast</em></a>, which would use leftover potatoes perfectly!</p>
<p>Enjoy these spuds!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14074 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/salt-Crusted-potatoes-5-e1639595313291.jpg" alt="" width="450" height="590"></p>
<div id="wprm-recipe-container-14128" class="wprm-recipe-container" data-recipe-id="14128" data-servings="4"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
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<a href="https://thelemonapron.com/wprm_print/14128" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="14128" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>
<div class="wprm-spacer" style="height: 5px"></div>
<h2 class="wprm-recipe-name wprm-block-text-bold">Mini Salt Crusted Baked Potatoes</h2>
<div class="wprm-spacer" style="height: 5px"></div>
<div class="wprm-recipe-summary wprm-block-text-normal">Baking these mini potatoes in a salt crust and then serving them with a luscious flavoured sour cream and bacon bits makes these not only a fabulous appetizer nibble, but also your new favourite side dish!</div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Appetizer, Side Dish</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">North American</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">baby potatoes, bacon, mini potatoes, salt, sour cream</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">4</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-14128-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="14128" data-servings="4"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">12-16</span> <span class="wprm-recipe-ingredient-name">mini or baby Yukon Gold or yellow fleshed potatoes, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">See Notes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1- 1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">coarse salt, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">see Notes </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">rosemary sprigs, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">separated from two stems</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">For Serving</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">chopped chives</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">soft butter </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">rashers bacon, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">sautéed, pat the excess oil away and broken into small pieces. See Notes </span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Sour Cream</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">scallions, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">minced chives</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">dijon mustard </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">kosher salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">freshly ground black pepper</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-14128-instructions-container wprm-block-text-normal" data-recipe="14128"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14128-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 400F.</div></li><li id="wprm-recipe-14128-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Scrub and dry the potatoes. Pierce each potato with a fork in several spots. Place them in a baking dish or skillet which will hold the amount you are baking snugly in one layer. Drizzle them with the oil and then rub each potato well with the oil.</div></li><li id="wprm-recipe-14128-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pour the salt evenly over all the potatoes, letting it setting in between and on top of the potatoes. Nestle the sprigs in and around the potatoes.</div></li><li id="wprm-recipe-14128-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake in the centre of the oven for 40-45 minutes, or until a fork slides into a potato easily.</div></li><li id="wprm-recipe-14128-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove the potatoes from the salt crust, brushing away most of the salt. Arrange them on a plate. Scatter with chives and freshly ground pepper.</div></li><li id="wprm-recipe-14128-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Cut a small slit in the top of each potato, squeeze gently to open up and add a bit of butter. </span></div></li><li id="wprm-recipe-14128-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Serve with bacon bits and Sour Cream</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Sour Cream, this can be made in advance and stored in the fridge till needed</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14128-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Combine the sour cream, minced scallions and chives, and mustard in a medium bowl. Taste, and then season with salt and pepper as desired.</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">The number of potatoes you bake will depend on how many you are serving, and when you are serving them. If they are an appetizer, count on two per person if there are other appetizer options.<br />As as side on a dinner plate, count on three per person or even more. Adjust the amount of sour cream accordingly. If serving as a dinner side, have butter on the table as an optional topping as well.</span><div class="wprm-spacer"></div>
<span style="display: block;">For extra flavour, feel free to prepare the bacon using my <a href="https://thelemonapron.com/sheet-pan-pancakes-with-pepper-bacon/" target="_blank" rel="noopener"><em>Pepper Bacon</em></a> recipe!</span><div class="wprm-spacer"></div>
<span style="display: block;">Don't use expensive sea salt for this recipe. Any coarse salt will work for a salt crust. If the salt doesn't take on any unpleasant flavours, raw meat juices, fish scales etc, feel free to use it again.</span></div></div>
</div></div>
<p> </p>The post <a href="https://thelemonapron.com/mini-salt-crusted-baked-potatoes/">Mini Salt Crusted Baked Potatoes</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Red Wine Cheddar, Bacon and Pear Parcels with Pecan Streusel</title>
<link>https://thelemonapron.com/red-wine-cheddar-bacon-and-pear-parcels-with-pecan-streusel/</link>
<comments>https://thelemonapron.com/red-wine-cheddar-bacon-and-pear-parcels-with-pecan-streusel/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Fri, 17 Dec 2021 22:01:58 +0000</pubDate>
<category><![CDATA[Appetizers]]></category>
<category><![CDATA[Winter]]></category>
<category><![CDATA[bacon]]></category>
<category><![CDATA[cheddar cheese]]></category>
<category><![CDATA[cream cheese]]></category>
<category><![CDATA[egg roll wrappers]]></category>
<category><![CDATA[pear]]></category>
<category><![CDATA[pecans]]></category>
<category><![CDATA[sour cream]]></category>
<category><![CDATA[wonton wrappers]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=14061</guid>
<description><![CDATA[<p>As the weather get’s chilly, we bring the gatherings inside (a little more carefully during a pandemic) and the foods we nibble become a little more substantial and cozy. These little bundles of flavour will fit the bill perfectly, as they are filled with something for everyone: fresh pears, umami rich bacon, pecan streusel, and...</p>
<p><a class="more-link" href="https://thelemonapron.com/red-wine-cheddar-bacon-and-pear-parcels-with-pecan-streusel/">Read More</a></p>
The post <a href="https://thelemonapron.com/red-wine-cheddar-bacon-and-pear-parcels-with-pecan-streusel/">Red Wine Cheddar, Bacon and Pear Parcels with Pecan Streusel</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>As the weather get’s chilly, we bring the gatherings inside (a little more carefully during a pandemic) and the foods we nibble become a little more substantial and cozy.</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-14109 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-9.jpg" alt="" width="860" height="1125" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-9.jpg 860w, https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-9-768x1005.jpg 768w" sizes="auto, (max-width: 860px) 100vw, 860px" />These little bundles of flavour will fit the bill perfectly, as they are filled with something for everyone: fresh pears, umami rich bacon, pecan streusel, and of course cheese! Can we go even one opportunity to dine together and not include cheese?! I think not.</p>
<h4>Bothwell Cheese</h4>
<p>I’m sharing this recipe in cooperation with Bothwell Cheese, an artisanal cheese company that has been behind a bevy of wonderful premium cheeses from their home in the village of New Bothwell, Manitoba since 1936. They only use 100% local, pure Canadian milk. This may sound obvious, but really, this means that their cheeses contain no preservatives, fillers, antibiotics or hormones. Only the good stuff goes into their cheeses. Check out this <a href="https://www.bothwellcheese.com/" target="_blank" rel="noopener noreferrer"><em>link</em></a> to peruse all their lovely cheeses.</p>
<p>For this recipe I’m using the Red Wine Cheddar. A lovely aged white cheddar with veins of rich red Canadian wine running through it. For a simple nibble, this cheese with apple slices, along with a glass of full-bodied Cab Sauvignon, Rioja Syrah, or even Chianti is perfect! Today however, I’m combining it for showstopper of an appetizer.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14103 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-3.jpg" alt="" width="450" height="578" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-3.jpg 1168w, https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-3-768x986.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>What You Will Need to Make These Parcels</h4>
<p><strong>Cup</strong>: First of all, the container. You can use wonton wrappers, rice paper or egg roll wrappers, even phyllo dough or pie pastry. I happened to have egg roll wrappers in the freezer, so that’s what you see here. Or go for gluten free pie pastry or puff pastry. Whatever you choose, you will line regular a sized greased muffin tin with the wrapper and pop them into the oven for a quick bake to firm them up before filling. </p>
<p><strong>Honey</strong>: you will use this honey both to soften the pear slices before placing them into the prepared cups, and then for a final drizzle before serving. You can use maple syrup if that appeals to you.</p>
<p><strong>Pear</strong>: You can use pretty well any firm baking pear, like Bosc, Forelle or Red skinned. Since they will be softened in some simmering <strong>honey</strong> before being popped into the oven, you want to use a pear that holds up under the heat. I like to use a red skinned pear, just for the visual appeal. And yes, you can totally replace the pears with apple slices if you wish.</p>
<p><strong>Cheese</strong>: You will want to use the cheese suggested, the Red Wine Cheddar Cheese. But if you simply can’t source it, feel free to use Bothwell’s Extra Old White Cheddar cheese.</p>
<p><strong>Cream Cheese and Mayonnaise</strong>: These are the filling binder, what the grated Red Wine Cheddar Cheese and bacon will get folded into. Feel free to substitute a dairy free version of these.</p>
<p><strong>Bacon</strong>: Four average sized rashers should make plenty of crumbly bacon lardons for this recipe. If you are trying to keep this vegetarian, feel free to omit.</p>
<p><strong>Pecan Streusel</strong>: Chopped toasted pecans, rolled oats, a bit of brown sugar and flour (any gluten free flour will be fine here) and butter will create a fabulous streusel that gets scattered over the other ingredients. This melts into the filling and creates all the best textures! Of course, walnuts, almonds, hazelnuts or even pistachios would work great as well.</p>
<p><strong>Dried Cranberries</strong>: For the perfect finish, these sweet tart berries add the ‘cherry on top’. Having said this, dried cherries will work equally well!</p>
<h4>How to Prepare the Pears</h4>
<p>Once the honey is simmering in a skillet, place the thin pear slices into the honey. Let them soften for just a few moments. This will help them from being too raw after the final bake. If not, their firmness will detract from the rest of the filling. Just don’t let them soften too much, or they will be overly ‘floppy’ when you go to place them in your prepared cups.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14107 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-7.jpg" alt="" width="450" height="586" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-7.jpg 1151w, https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parcels-7-768x1001.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Assemble</h4>
<p>Combine the cream cheese, mayonnaise, and most of the bacon in a small bowl. Combine the rolled oats, toasted chopped pecans, brown sugar, flour and butter into a rough crumble.</p>
<p>Remove the slightly baked cups from the oven, place a few slices of softened pear into each cup. Spoon some of the cheese filling in with the pear. Divide it evenly between all the cups. Scatter the streusel topping evenly between all the cups. Add the remaining bacon over each. Pop into the oven and bake till the cheeses have melted, the pears have taken on more colour, and the aroma is captivating! Finish with a scattering of cranberries and drizzle with honey, and serve! Seriously, the melty cheese, crumbly salty bacon, honeyed pear slices, and that fabulous streusel will create a party in your mouth!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-14111 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parsels-2.jpg" alt="" width="450" height="615" srcset="https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parsels-2.jpg 1098w, https://thelemonapron.com/wp-content/uploads/2021/12/cheddar-pear-parsels-2-768x1049.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>These are wonderful warm or at room temperature. But cold isn’t the best. Depending on how many you are entertaining, 12 cups may be plenty, but feel free to double the amount, especially if these are the main attraction, I promise, you won’t be able to stop at one!</p>
<p>And if you want to see how else pears and bacon can be paired beautifully together, check out my <em><a href="https://thelemonapron.com/sauteed-maple-pears-with-bacon-and-walnuts/" target="_blank" rel="noopener noreferrer">Sautéed Pears with Bacon and Walnuts.</a></em></p>
<p>Happy Entertaining.</p>
<div id="wprm-recipe-container-14062" class="wprm-recipe-container" data-recipe-id="14062" data-servings="12"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
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<h2 class="wprm-recipe-name wprm-block-text-bold">Red Wine Cheddar, Bacon and Pear Bundles with Pecan Streusel</h2>
<div class="wprm-spacer" style="height: 5px"></div>
<div class="wprm-recipe-summary wprm-block-text-normal">A wonderful combination of flavours and textures is created when you combine cheddar cheese, bacon, and honeyed pear slices in baked crunchy wonton cups. The pecan streusel topping, and the dried cranberry finish will make these completely irresistible! You won't be able to stop at one!</div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Appetizer</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">North American</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">bacon, cheddar cheese, dried cranberries, pears, pecans, streusel</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">12</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-14062-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="14062" data-servings="12"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Makes 12</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">12</span> <span class="wprm-recipe-ingredient-name">wonton wrappers, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can also use egg roll wrappers or phyllo dough</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">vegetable spray</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">melted butter</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">or 2 firm baking pears, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">choose Forelle, Red, Bosc etc</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">honey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">80</span> <span class="wprm-recipe-ingredient-unit">grams</span> <span class="wprm-recipe-ingredient-name">cream cheese, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">softened to room temperature, or 3 oz</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">80</span> <span class="wprm-recipe-ingredient-unit">grams</span> <span class="wprm-recipe-ingredient-name">grated Bothwell Red Wine Cheddar Cheese, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or 3 oz, approximately 1 cup</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">rashers bacon</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cooked, drained on paper towel, and crumbled, divided</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Streusel Topping</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">chopped toasted pecans</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">rolled oats</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">flour, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use gluten free version</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">brown sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">softened butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">handful of dried cranberries to finish</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-14062-instructions-container wprm-block-text-normal" data-recipe="14062"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14062-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 350F. Spray a regular sized muffin tin with veggie spray and line each muffin cavity with one wrapper, folding and pressing them in to fit snuggly. Optional: Brush with a little melted butter to help them brown.</div></li><li id="wprm-recipe-14062-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake for 10 minutes, till lightly coloured and firmed up. Remove to a wire rack to cool slightly.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14062-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Warm the honey in a medium to large skillet over medium heat till just bubbling. Place all the pear slices into the skillet to coat both sides. Remove from the heat and let the pear sit for no longer than 1 minute (depending on how thin you cut them) Don't let them become too soft. Remove them to a plate. Reserve the honey.</div></li><li id="wprm-recipe-14062-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Combine the cream cheese and sour cream till smooth. Fold 3/4 cup of the grated Bothwell Red Wine Cheddar and 3/4 of the crumbled bacon into the cream cheese mixture.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Streusel Topping</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14062-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Combine the chopped pecans, rolled oats, flour, and brown sugar together in a medium bowl. Add the butter and combine with your fingers or a fork until clumpy.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Assemble</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-14062-step-3-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Divide the honeyed pear slices evenly among the muffin cups. Divide the cheese filling evenly, spooning it around the pear slices.</div></li><li id="wprm-recipe-14062-step-3-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle the Streusel topping evenly over the cheese filling. Scatter the remaining grated cheddar cheese and bacon over the streusel topping.</div></li><li id="wprm-recipe-14062-step-3-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Return the muffin tin to the oven and bake for another 8-10 minutes, till the cheeses have melted, the wonton cups are golden, and the aroma is wonderful!</div></li><li id="wprm-recipe-14062-step-3-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Scatter dried cranberries over the filling. Drizzle the reserved honey over the cups. Best served warm.</span></div></li></ul></div></div>
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<p> </p>The post <a href="https://thelemonapron.com/red-wine-cheddar-bacon-and-pear-parcels-with-pecan-streusel/">Red Wine Cheddar, Bacon and Pear Parcels with Pecan Streusel</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Not So Classic Shepherd’s Pie</title>
<link>https://thelemonapron.com/not-so-classic-shepherds-pie/</link>
<comments>https://thelemonapron.com/not-so-classic-shepherds-pie/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Mon, 29 Nov 2021 02:49:48 +0000</pubDate>
<category><![CDATA[Main]]></category>
<category><![CDATA[Winter]]></category>
<category><![CDATA[carrot]]></category>
<category><![CDATA[celery]]></category>
<category><![CDATA[cheddar cheese]]></category>
<category><![CDATA[ground beef]]></category>
<category><![CDATA[onion]]></category>
<category><![CDATA[peas]]></category>
<category><![CDATA[potatoes]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=13862</guid>
<description><![CDATA[<p>Is it Shepherd’s Pie or is it Cottage Pie? We grew up calling it Shepherd’s Pie.  But of course, we only knew to make it with beef.  Then I grew up, and discovered that in Great Britain, a true Shepherd’s Pie was to be made with lamb (hence the name ‘Shepherd’) And if a housewife...</p>
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The post <a href="https://thelemonapron.com/not-so-classic-shepherds-pie/">Not So Classic Shepherd’s Pie</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>Is it Shepherd’s Pie or is it Cottage Pie?</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-13867 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-1.jpg" alt="" width="1125" height="1500" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-1.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-1-768x1024.jpg 768w" sizes="auto, (max-width: 1125px) 100vw, 1125px" />We grew up calling it Shepherd’s Pie. But of course, we only knew to make it with beef. Then I grew up, and discovered that in Great Britain, a true Shepherd’s Pie was to be made with lamb (hence the name ‘Shepherd’) And if a housewife wanted to make it with beef, it would be called Cottage Pie. But I think here in North America, if I called it Cottage Pie, a lot of you might wonder what it was!</p>
<p>No matter what we call it, it is pure comfort food. If I ask Jim what I should put on the menu for the week, invariably he suggests Shepherd’s Pie. I get it. Beef, veggies, and most of all, mashed potatoes! Which brings me to..</p>
<h4>What Goes Into a Shepherd’s Pie?</h4>
<p>Obviously ground lamb or beef. You can also make it with shredded leftover pot roast or short ribs. So yes, some meat. Next come the veggies. We stick to the classics of carrots, celery, onion and sweet peas. If I have a leek in the fridge it gets included. But if you are in the mood for mushrooms or chopped green beans, go for it. A lot of recipes also call for corn. Me, I’m not a corn lover, but if you like it, go ahead and add some. Jim grew up with Paté Chinois, a Quebecois version that his mom made, and it included corn. There is also a classic French version called Haché Parmentier, which often uses pork. </p>
<p>Then there are the seasonings, some flour and stock for making a gravy of sorts. and next thing you know, everything has simmered into a lovely filling. </p>
<p>*<strong>From this point you can actually store it in the fridge till needed</strong> if you want to get a head start on dinner. Just bring it out and back to room temperature before filling your casserole or skillet to get ready for the oven.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13876 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-9.jpg" alt="" width="451" height="615" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-9.jpg 1100w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-9-768x1047.jpg 768w" sizes="auto, (max-width: 451px) 100vw, 451px" /></p>
<h4>The Potato Topper</h4>
<p>These days, you can go with scalloped potatoes, sweet potatoes, or even biscuits. And of course there is the classic mashed potato crust. But I’m going to share the next level mashed potato topper that takes this Shepherd’s Pie to the next level.</p>
<p>First you will start with boiling the potatoes (I always use Yukon Gold, but any yellow fleshed potato will work) till tender. Use a ricer to create a fluffy mound of the potatoes. To this you will add butter, milk, sour cream, cheddar cheese, and an egg. Oh and nutmeg, salt and pepper of course. Blend it all together. This combination is very similar to <strong>Duchess Potatoes</strong>, which are a lovely, decorative way to serve mashed potatoes. </p>
<p><img loading="lazy" decoding="async" class=" wp-image-13872 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-6.jpg" alt="" width="451" height="547" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-6.jpg 1237w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-6-768x931.jpg 768w" sizes="auto, (max-width: 451px) 100vw, 451px" /></p>
<p>The egg, cheese and sour cream add stability to the potatoes, so that when they are piped into decorative mounds, they hold their shape, and even develop a lovely crust. I got this brilliant idea from Susan over at <a href="https://theviewfromgreatisland.com/the-best-cottage-pie-recipe/" target="_blank" rel="noopener noreferrer"><em>The View From the Great Island.</em></a></p>
<p>Now, to do this, you will need a pastry bag and a <strong>large</strong> starred tip. Yes, this does mean a bit of extra work. But it really makes this dish a showstopper, even if it really only pub grub in the end! </p>
<p>*But <strong>if you don’t have a pastry bag</strong>, no worries, just use a spoon to gently layer the potatoes over the filling. When doing this, make sure the filling isn’t hot. If it is hot, you may see the potatoes sink down into the filling. Spoon it all gently in an even layer, and then smooth it out with an offset spatula. Then you can use a fork to create a fun basketweave pattern etc. <strong>Creating some sort of pattern is what ensures that the potatoes will get crusty and crunchy in spots, even turning a lovely golden brown</strong>. Bake till the potatoes are golden brown, and the gravy in the filling is bubbling up around the edges of the dish.</p>
<p>Let the dish sit for about 10 minutes before serving. This will give the juices time to settle back into the meat filling. This will help you spoon out lovely portions that keep their shape.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13873 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-7.jpg" alt="" width="450" height="563" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-7.jpg 927w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-7-768x960.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Final Thoughts</h4>
<p>Serve a classic Shepherd’s Pie with a side of steamed broccoli, cauliflower or green beans. Or how about glazed or <a href="https://thelemonapron.com/rose-harissa-roasted-carrots-over-hummus/" target="_blank" rel="noopener noreferrer"><em>Harissa Roasted Carrots</em></a>? Or even a salad. And some crusty bread. Leftovers keep in a sealed container well for a few days in the fridge. </p>
<p>Feel free to <strong>make it vegetarian</strong> by replacing the meat with 4 cups of cooked brown or green lentils, and vegetable stock instead of the beef stock. </p>
<p>If you only want to <strong>make a half portion</strong>, why not prepare it all, but use half for a container that can go in the freezer. Just double wrap with plastic wrap and foil. You can also freeze leftovers the same way, just make sure they have cooled completely before the double wrapping. Then just thaw in the fridge and bake as directed. Or if you don’t want to make the whole thing to freeze, you can definitely make the filling and store in the freezer until you want to finish and bake it off. Just remember that if it is a half portion, to adjust the potato portion when you go to make it for dinner.</p>
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<p>You can <strong>assemble</strong> the pie right up until the baking point. <strong>Refrigerate</strong> until needed, and then bring back to room temperature before baking.</p>
<p>To reheat in the same dish, cover loosely with foil and heat in a 350F oven until bubbling again.</p>
<p>To reheat single portions place them in a small baking dish, cover with foil and bake in a toaster oven or oven.</p>
<p>If you make this <strong>Not So Classic Shepherd’s Pie</strong>, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13870 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-4.jpg" alt="" width="450" height="581" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-4.jpg 825w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-4-768x991.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-13868 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-2.jpg" alt="" width="450" height="600" srcset="https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-2.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2021/11/shepherds-pie-2-768x1024.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Classic Shepherd's Pie</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal">Classic comfort food, this meal is a tradition in pubs and homes alike. Cozy meat and vegetable filling with flavourful gravy sits beneath a wondrous topping of cheesy potatoes. Add some green beans, brussel sprouts, glazed carrots or a salad on the side.</div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Main Course</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">British</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">beef, carrots, celery, cheddar cheese, potatoes</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">8</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-13863-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="13863" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">lean ground beef,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">see Notes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">baking soda</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">pepper, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">medium onion,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">medium leek,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">finely sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 </span> <span class="wprm-recipe-ingredient-name">stalk celery, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">medium carrots, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">paprika</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">optional</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-name">medium cloves garlic, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">tomato paste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">all-purpose flour, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use a gluten free blend instead</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Worcestershire sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 3/4</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">beef broth, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use turkey broth as well</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">chopped fresh parsley</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">chopped fresh rosemary</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">chopped fresh thyme</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">cornstarch, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">mixed with 1 tbsp water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">fresh or frozen green peas</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Mashed Potato Topping</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">Yukon Gold potatoes, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">peeled and cut into quarters, or eighths if larger</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">unsalted butter, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cut into small chunks (3 oz or 85 g)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">white pepper, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use black pepper if this is all you have</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">nutmeg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2 </span> <span class="wprm-recipe-ingredient-unit">cup </span> <span class="wprm-recipe-ingredient-name">sour cream </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2/3 </span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">shredded cheddar cheese</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">large egg</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-13863-instructions-container wprm-block-text-normal" data-recipe="13863"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Beef prep:</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13863-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Break up the ground beef in a medium mixing bowl. In a small cup combine the baking soda with 2 tablespoons water, ½ teaspoon salt and ¼ teaspoon pepper. Stir to dissolve. Pour the baking soda mixture over the ground beef and toss it all to combine. Set the meat aside for 20 minutes at room temperature.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Filling:</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13863-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">In a large skillet (at least 12-inches wide) add the butter and olive oil. Heat over medium until butter is melted and just starting to foam. Add the onion, leek, celery, carrots, ½ teaspoon salt, ¼ teaspoon pepper and paprika, if using. Cook, stirring occasionally, until the celery and carrots start to soften. About 7 minutes.</span></div></li><li id="wprm-recipe-13863-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add the minced garlic and tomato paste and stir constantly until the mixture darkens and the garlic is fragrant, about 2 minutes.</span></div></li><li id="wprm-recipe-13863-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Sprinkle the flour over the vegetables and stir to combine. Cook, stirring constantly for about 2 minutes, scraping up the browned bits on the bottom of the skillet. </span></div></li><li id="wprm-recipe-13863-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add the beef broth, Worcestershire sauce, parsley, rosemary and thyme. Scrape the bottom of the pan to release any browned bits and bring to a boil, still over medium heat.</span></div></li><li id="wprm-recipe-13863-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Reduce the heat to medium-low and spread out the vegetables evenly. Add the beef in small portions on top of the vegetables. Bring the mixture to a simmer, cover and cook until the beef is cooked through, about 12-15 minutes, stirring regularly to break up any large clumps. By the end you want all the meat in a regular small size</div></li><li id="wprm-recipe-13863-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Whisk together the cornstarch with 1 tablespoon water and add it to the beef. Cook for 1 minute or until slightly thickened. Stir in the peas and remove the skillet from the heat. Check the seasoning and add salt and pepper as needed. The filling can be made ahead and stored in the fridge till needed. Return to room temperature before assembling.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Potatoes</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13863-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the potatoes in a large pot and cover completely with cold water. Add 1 teaspoon salt. Bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until potatoes are tender, about 10 minutes.</div></li><li id="wprm-recipe-13863-step-2-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Drain the potatoes completely until very dry. Use a ricer to create a fluffy mound of potatoes in a large bowl. If you don't have a potato ricer, mash the potatoes until no lumps remain.</span></div></li><li id="wprm-recipe-13863-step-2-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the butter, ¼ teaspoon salt and white pepper, and nutmeg. Stir until the butter is melted. Whisk together the milk, sour cream, and egg. Add this to the potatoes and stir to combine. Stir the shredded cheese till completely blended. Taste and re-season as desired.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Assembly</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13863-step-3-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Preheat the oven to 400F. Grease a large casserole baking dish, oven safe skillet or deep dish pie dish.</span></div></li><li id="wprm-recipe-13863-step-3-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Spoon the meat filling into the dish and press down firmly to remove any air pockets.</div></li><li id="wprm-recipe-13863-step-3-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the mashed potatoes into a large piping bag with a large star tip. Pipe the potatoes in a fun pattern over the filling. Alternatively you can use a large freezer bag. Cut a 1-inch opening in one corner of the bag and pipe the potatoes over the beef mixture. Or feel free to just use a spoon to smooth the potatoes to cover the beef. Drag the tines of a fork across the top to make a cross hatch pattern in the potatoes.</div></li><li id="wprm-recipe-13863-step-3-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Place the dish or skillet on a rimmed baking sheet and bake on the centre rack until the filling is bubbling, about 15 - 20 minutes. </span></div></li><li id="wprm-recipe-13863-step-3-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Switch to broil. Broil the casserole until the potatoes are golden brown and crusty, about 5 minutes. (Watch carefully so the top doesn't scorch. </span></div></li><li id="wprm-recipe-13863-step-3-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Cool 10 minutes before serving.</div></li><li id="wprm-recipe-13863-step-3-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>See blog post for more details.</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Feel free to use ground turkey or chicken in place of the beef.</span><div class="wprm-spacer"></div>
<span style="display: block;">This can be assembled and refrigerated till needed. Just cover lightly, and bring to room temperature before baking.</span></div></div>
</div></div>
<p> </p>The post <a href="https://thelemonapron.com/not-so-classic-shepherds-pie/">Not So Classic Shepherd’s Pie</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Peach Sour Cream Pie with Basil in a Pretzel Crust</title>
<link>https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/</link>
<comments>https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/#respond</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Wed, 18 Aug 2021 17:24:59 +0000</pubDate>
<category><![CDATA[Baking]]></category>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Summer]]></category>
<category><![CDATA[basil]]></category>
<category><![CDATA[butter]]></category>
<category><![CDATA[egg]]></category>
<category><![CDATA[honey]]></category>
<category><![CDATA[peaches]]></category>
<category><![CDATA[pretzels]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=13050</guid>
<description><![CDATA[<p>How is summer going by so fast?? We’re already over half way through August.  But August just started?! I’m trying so hard to cram in all the summer bounty before the world suddenly starts craving apple pie and Pumpkin Spice Lattes.  I think I’m fighting a losing battle though. We are still enjoying a delicious...</p>
<p><a class="more-link" href="https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/">Read More</a></p>
The post <a href="https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/">Peach Sour Cream Pie with Basil in a Pretzel Crust</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>How is summer going by so fast??</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-13048 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-9.jpg" alt="" width="729" height="934">We’re already over half way through August. But August just started?! I’m trying so hard to cram in all the summer bounty before the world suddenly starts craving apple pie and Pumpkin Spice Lattes. I think I’m fighting a losing battle though.</p>
<p>We are still enjoying a delicious Niagara Peach season here in Ontario. We really grow fabulous peaches. So it’s time for a Peach Pie. Yes I already have a couple of peach and stone fruit pie recipes. But this time I thought I’d switch it up a bit.</p>
<h4>Peach Sour Cream Pie</h4>
<p>One of the first pies I ever made was a peach sour cream pie. I loved the play of juicy fruit against the creamy texture of the filling. The sour cream added just enough tang, and I was so excited that a pie had turned out! It had that retro old fashioned diner pie vibe, which just sings nostalgia. So it is time to bring it into 2021.</p>
<p>Yes, there are still fresh peaches. But back in the day, when peaches had rougher, fuzzier skin, they had to be blanched and peeled before they would be baked up. This is just no longer the case. Peach skin softens and almost melts into the flesh, so bye-bye to that time consuming step! Just rub away any fuzz with a tea towel before slicing up. If you are using homegrown peaches with a thicker, fuzzy skin, you may want to blanch and peel them. Here’s how:</p>
<div class="wprm-recipe-instruction-text">
<p><em>Bring a large of pot of water to a boil. Reduce heat slightly. Cut a small X into the bottom of each peach.</em></p>
<p><em>Gently drop into the simmering water and allow to simmer for 30 seconds or so. Immediately remove to a ice water bath to stop the cooking. Allow to sit in the cold water for a few seconds. Remove and dry off. Using the back of a paring knife, remove the skin which should already be pulling away from the flesh. Let cool before slicing and removing the pit.</em></p>
</div>
<p>Along with the egg custard sour cream base, I decided to add chopped fresh basil. It adds a subtle savoury sweet accent. I just love fresh herbs in fruit pies, I hope you do too. Of course, you can leave it out, but really, try it out first!</p>
<p>And my final switch-up to that original recipe: a Pretzel crust! Instead of fussing with pie dough on a hot and humid summer day, I decided to take the easy way out and do a press in crust that will never flop or get too soft as I’m working with it.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13046 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-7.jpg" alt="" width="450" height="584" srcset="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-7.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-7-768x997.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Pretzel Crust</h4>
<p>This is the crust that you will want to use for all sorts of pies. The coarse salty nature of pretzels creates a perfect flavour contrast to sweet fillings. And of course, it has great texture and crunch to play against creamy cheesecake fillings. And these days, it is so easy to find gluten free pretzels, which is why I love making crusts this way. Purchase bags and keep them handy for impromptu pie crust moments.</p>
<p>Pretzel hack: Purchase 7 oz bags of gluten free snacking pretzels and whiz them up in the food processor and freeze them so that there are always pretzels ready to be made into a crust.</p>
<p>Amount of Ground Pretzels Needed for the Average Crust</p>
<p>Like I mentioned above, a 7 oz bag of pretzels (the brand I like is <a href="https://naturamarket.ca/quinn-gluten-free-whole-grain-pretzel-sticks-touch-of-honey-198g.html" target="_blank" rel="noopener noreferrer"><em>this one</em></a>) will whiz down to about 1 1/3 cups of ground. This is perfect for a 9-10 inch pie plate. If your plate is on the smaller side, you can use 1 1/4 ground pretzels. If for some reason you ground up 1 1/2 cups worth, the crust may be a tad thicker. It will still be fine.</p>
<p>Add melted butter, sugar and a drizzle of honey for the best sweet salty flavour combo. Combine into a moist sandy texture, and spoon it all into your pie plate. You will want to work on the sides first, getting an even amount pressed all the way around. Only then will you work on the base or floor of the pie plate. This will ensure that the crust is more even and you aren’t trying to push the mixture around to fill in areas that are too thin on the sides. Use a small measuring cup to press gently around to smooth out the sides and bottom. Chill or pre-bake as per your desire and the pie you are making.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13041 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-2.jpg" alt="" width="450" height="573" srcset="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-2.jpg 1179w, https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-2-768x977.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Pre-Bake The Crust</h4>
<p>If you want to pre-bake the crust, you will be in for the best flavour. The time in the oven caramelizes the sugar and honey into the crust, creating the best intense caramel flavour. Salty caramel crust, what could be better!? It only needs about 10 minutes in the oven. Let it cool before you fill it.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13040 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-1-e1629294674470.jpg" alt="" width="450" height="576"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-13047 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-8-e1629294784865.jpg" alt="" width="450" height="565"></p>
<h4>Sour Cream Pie Trouble Shooting</h4>
<p>Peaches will release juices as they bake, so I suggest tossing the peach slices in a little cornstarch or arrowroot starch before adding them to the pie base.</p>
<p>Don’t be in a rush to cover the pie if you are worried that it will over-brown. The low temperature that the pie is baking at will keep that from happening too quickly. If you do decide to tent it with foil, ensure that it is very loose over the pie, or else the steam will go back into the pie and water down the filling which is trying to set.</p>
<p>If the edges are set, and only the very centre of the pie is jiggly, it is time to come out of the oven. As it cools, the filling will continue to set. Do not cover it with plastic wrap, for the same reasons as above.</p>
<p>Once it is completely cooled, it can be stored in the fridge for a day or so, with plastic wrap gently placed on top.</p>
<p>This pie is best served at room temperature or only slightly cooled. You can serve it with whipped cream or vanilla ice cream, but not totally necessary. Unless you ask Jim.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-13044 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-5.jpg" alt="" width="450" height="580" srcset="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-5.jpg 1163w, https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-5-768x991.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-13042 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-3.jpg" alt="" width="450" height="578" srcset="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-3.jpg 800w, https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-3-768x986.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>Feel free to use the Pretzel crust with my <a href="https://thelemonapron.com/salted-bourbon-caramel-cheesecake-on-a-walnut-mesquite-crust/" target="_blank" rel="noopener noreferrer"><em>Bourbon Salted Caramel Cheesecake</em></a> or my <em><a href="https://thelemonapron.com/the-best-no-bake-balsamic-strawberry-and-pink-peppercorn-cheesecake/" target="_blank" rel="noopener noreferrer">Balsamic Strawberry No Bake Cheesecake</a> </em>It will also be great as an alternative to the oat crust in my <a href="https://thelemonapron.com/summer-berry-tart-in-an-oatmeal-crust/" target="_blank" rel="noopener noreferrer"><em>Summer Berry Tart</em></a></p>
<div id="wprm-recipe-container-13053" class="wprm-recipe-container" data-recipe-id="13053" data-servings="8"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
<div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2021/08/peach-cream-pie-9-500x500.jpg" class="attachment-150x150 size-150x150" alt="" /></div>
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<a href="https://thelemonapron.com/wprm_print/13053" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="13053" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>
<div class="wprm-spacer" style="height: 5px"></div>
<h2 class="wprm-recipe-name wprm-block-text-bold">Peach Sour Cream Pie with a Pretzel Crust</h2>
<div class="wprm-spacer" style="height: 5px"></div>
<div class="wprm-recipe-summary wprm-block-text-normal">Peaches and basil shine in a lovely creamy filling. What makes this a summer breeze is the press-in pretzel honey crust which is the perfect contrast to the filling.</div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">North American</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">basil, peaches, pretzel, sour cream</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">40</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">8</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">slices</span></span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-13053-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="13053" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Pretzel Crust</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">7</span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">pretzel sticks, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or 198 grams</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">butter, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or 78 grams</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">honey</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Peach Sour Cream Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3-4</span> <span class="wprm-recipe-ingredient-name">peaches, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">pitted and sliced into 8-10 slices each (see Notes)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 </span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">packed chopped fresh basil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">cornstarch or arrowroot starch</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">egg yolks</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">egg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">flour, </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can use gluten free one for one blend</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sugar</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-13053-instructions-container wprm-block-text-normal" data-recipe="13053"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Pretzel Crust</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13053-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Preheat the oven to 350 F</span></div></li><li id="wprm-recipe-13053-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Whiz the pretzels in a food processor till fine crumbs are achieved and place them in a bowl along with the sugar. </span></div></li><li id="wprm-recipe-13053-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">In a small pot melt the butter and honey over medium heat. Let cool slightly and add most of the butter to the pretzels. If they aren't holding together add the final tbsp of butter.</span></div></li><li id="wprm-recipe-13053-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Pour the crumbs into your pie plate. Start with the sides pressing the crumbs up firmly till you have gone all the way around. This shouldn't be rushed, it should take a few rounds to get the sides even. Then press the bottom of the pie evenly, pushing down any crumbs from the side if needed. Finish by using a measuring cup to smooth out the sides and bottom.</span></div></li><li id="wprm-recipe-13053-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Bake in the preheated oven for 8-10 minutes depending on your oven, till fragrant and just turning golden.</span></div></li><li id="wprm-recipe-13053-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">You can refrigerate, covered, till needed.</span></div></li><li id="wprm-recipe-13053-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">See blog post for more details.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Peach Sour Cream Filling</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-13053-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the peach slices in a bowl and toss with the starch and chopped basil.</div></li><li id="wprm-recipe-13053-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a separate bowl, whisk the egg yolks, egg, flour, sour cream and sugar together.</div></li><li id="wprm-recipe-13053-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the peaches in the cooled pretzel crust, fitting in as many as are reasonable. Don't force more than will fit in 3 or so concentric circles with a little overlap. Place the pie plate on a baking sheet.</div></li><li id="wprm-recipe-13053-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pour the filling gently over the peach slices. Bake on the centre rack.</div></li><li id="wprm-recipe-13053-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake for 50 minutes. Check to see if it is browning at all. If so, LOOSELY tent some foil over the pie, with room for any steam to escape. Continue baking for another 15-20 minutes, or until the edges are set and only a little jiggle is left in the centre of the filling.</div></li><li id="wprm-recipe-13053-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Let the pie cool on a rack. As it cools completely, the filling will set. Once completely cooled, it can be stored in the fridge loosely covered with plastic wrap for up to two days.</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Depending on the size of your peaches, you may not need all the slices, just rub away any fuzz with a tea towel before slicing. If your peaches are home grown and have a thicker or fuzzy skin, you will want to blanch and peel them. </span><div class="wprm-spacer"></div>
<div class="wprm-recipe-instruction-text">
<span style="display: block;">To prep peaches for peeling: Bring a large of pot of water to a boil. Reduce heat slightly. Cut a small X into the bottom of each peach.</span><div class="wprm-spacer"></div>
<span style="display: block;">Gently drop into the simmering water and allow to simmer for 30 seconds or so. Immediately remove to a ice water bath to stop the cooking. Allow to sit in the cold water for a few seconds. Remove and dry off. Using the back of a paring knife, remove the skin which should already be pulling away from the flesh. Let cool.</span>
</div>
<div class="wprm-recipe-instruction-text"> </div></div></div>
</div></div>The post <a href="https://thelemonapron.com/peach-sour-cream-pie-with-basil-in-a-pretzel-crust/">Peach Sour Cream Pie with Basil in a Pretzel Crust</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Savoury Molé Blintzes</title>
<link>https://thelemonapron.com/savoury-mole-blintzes/</link>
<comments>https://thelemonapron.com/savoury-mole-blintzes/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Tue, 09 Jan 2018 16:13:46 +0000</pubDate>
<category><![CDATA[Breakfast]]></category>
<category><![CDATA[Vegetarian]]></category>
<category><![CDATA[brunch]]></category>
<category><![CDATA[chives]]></category>
<category><![CDATA[cottage cheese]]></category>
<category><![CDATA[crepes]]></category>
<category><![CDATA[green onions]]></category>
<category><![CDATA[green pepper]]></category>
<category><![CDATA[jalapeño]]></category>
<category><![CDATA[molé paste]]></category>
<category><![CDATA[onions]]></category>
<category><![CDATA[red pepper]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=5943</guid>
<description><![CDATA[<p>This recipe was inspired by my restaurant serving days.  One restaurant I worked at served the most amazing weekend brunch. The buffet tables were set will all the favourites: waffles, crepes, frittatas, omelettes, all the breakfast meats and potatoes versions you could imagine, baked goods etc.  But the one item that always seemed to vanish...</p>
<p><a class="more-link" href="https://thelemonapron.com/savoury-mole-blintzes/">Read More</a></p>
The post <a href="https://thelemonapron.com/savoury-mole-blintzes/">Savoury Molé Blintzes</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>This recipe was inspired by my restaurant serving days. One restaurant I worked at served the most amazing weekend brunch.</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-5938 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-4-e1515509145108.jpg" alt="Mole Blintzes" width="1500" height="1707">The buffet tables were set will all the favourites: waffles, crepes, frittatas, omelettes, all the breakfast meats and potatoes versions you could imagine, baked goods etc. But the one item that always seemed to vanish faster than everything else, was the chef’s savoury breakfast blintzes. I know that they were beloved by the community, because it was rare that there ever any leftovers that us servers could snack on afterwards! I was always hoping there would be one blintz left for me. I don’t know what made them so special- I mean, it was a crepe wrapped around a filling of cheese, onions, peppers etc. Nothing so extraordinary that couldn’t be copied at home. But I simple adored them. And apparently, so did all the patrons.</p>
<p>Through the years I often thought about those blintzes. Jim loves crepes, so they are a regular item on our weekend breakfast table. But he is used to the sweet version, so I always seem to make him crepes that have that little bit of sugar added to the batter, to suit the fillings of fruit, jam, whipped cream, maple syrup etc that he gravitates towards. Having made sweet crepes, they don’t really suit suddenly being filled with a savoury filling. So I never really took a couple and prepared them separately for me.</p>
<p>That all changed with this recipe. I got my new tube of <a href="https://www.entube.la" target="_blank" rel="noopener">Entube’s</a> Molé paste and thought about all the dishes I could create with it. For some bizarre reason, the first thing I thought of, were those savoury crepes from years gone past. I guess I figured, since there were red and green peppers in the filling, why not turn it into a Mexican filling? And if the inside would be Mexican, then to make a real meal out of them, I would smother the outside with something Mexican as well. I decided that a quick sauté of cherry tomatoes in that same Molé paste would make a lovely compote to top the blintzes.</p>
<p>For this recipe, you will need to prepare a batch of my Basic Crepes. When doing so, you will go savoury with a bit more salt, and some freshly cracked black pepper- the coarsely ground pepper creates a lovely fleck and texture, and of course, flavour to the crepe. My recipe makes about 12-14 crepes (depending on the size of your pan, which is perfect if you are feeding 4-6 people. You can make the crepes in advance (even the day before) Just ensure that they are completely at room temperature, or even warmed slightly, so that they can be folded without tearing. To rewarm, just wrap them in foil and place in a 275F oven until warmed through. This may take 10 minutes or more. Don’t rush it. They should be completely flexible when you use them.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-5935 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-1-e1515508979201.jpg" alt="Mole Blintzes" width="380" height="432">The filling is cottage cheese combined with sautéed onions and red and green peppers, with some seasonings. So really easy. You can prepare the filling and set it aside. The tomato compote is a simple sauté of halved cherry tomatoes, diced onions, olive oil and molé paste. This Molé paste is a tamarind base with cocoa and all the chilis and spices in any good molé sauce spices, but concentrated into the most intensely flavoured ingredient. It would work wonderfully as a condiment, spread on crackers and queso fresco. The compote can be prepared and set on the back burner.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-5942 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-8-e1515509322454.jpg" alt="Mole Blintzes" width="380" height="404">To make the blintzes, you will place some of the filling into the middle of a crepe. Wrap it up a la burrito style and place on a plate. Repeat till you have all the blintzes prepared. Now it’s just a matter of heating up some butter and/or olive oil in a skillet and gently sautéing them on both sides. I always start with the folded side first to set the folds. Having the heat at medium will ensure that the filling will get warmed through before you have scorched the outsides.</p>
<p>To serve, just place a couple on a plate and spoon some of the tomato compote on top. And because we’re all about gilding the lily, top everything with sour cream and jalapeño confetti. Or maybe chopped cilantro, chives or green onions. Or all of the above! Olé!</p>
<p><img loading="lazy" decoding="async" class="wp-image-5940 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-6-e1515509230900.jpg" alt="Mole Blintzes" width="380" height="413">From an an elegant family restaurant, to a fiesta in your kitchen, my memory of savoury blintzes has morphed into something resembling global fusion at its best. I hope my memories live up to your taste buds!</p>
<p>Love Jen.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-5939 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-5-e1515509187707.jpg" alt="Mole Blintzes" width="380" height="442"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-5936 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-2-e1515509033956.jpg" alt="Mole Blintzes" width="381" height="420"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-5941 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-7-e1515509274693.jpg" alt="Mole Blintzes" width="380" height="420"></p>
<div id="wprm-recipe-container-5944" class="wprm-recipe-container" data-recipe-id="5944" data-servings="6"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
<div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="136" height="150" src="https://thelemonapron.com/wp-content/uploads/2018/01/Mole-Blintzes-2-e1515509033956.jpg" class="attachment-150x150 size-150x150" alt="Mole Blintzes" /></div>
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<a href="https://thelemonapron.com/wprm_print/5944" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="5944" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Savoury Molé Blintzes</h2>
<div class="wprm-spacer" style="height: 5px"></div>
<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">Stuffed crepes go Mexican and savoury with this filling of cottage cheese, onions, peppers and molé paste. Served with a spicy tomato compote and topped with sour cream, jalapeño confetti, this dish makes brunch a fiesta!</span></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Breakfast, Main Course</span></div></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hour</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-5944-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="5944" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Savoury Crepes</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">vegetable oil or butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, melted and cooled</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-name">large eggs</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">AP flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">freshly cracked pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, make sure the pepper isn't too fine- a touch coarser grind makes the pepper more impactful</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">vegetable or avocado oil</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, or butter for frying up the crepes</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">finely diced green and red pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">finely diced yellow onion</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">Entube Molé paste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">plain cottage cheese</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Tomato Compote</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">diced yellow onion</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">cherry tomatoes</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, halved</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">Entube Molé sauce</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or to taste)</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Garnish</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">jalapeño pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">green onions</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">cilantro</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, chopped</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-5944-instructions-container wprm-block-text-normal" data-recipe="5944"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Crepes:</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5944-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add the ingredients in the order listed into a blender. Blend at lowest speed until all starts to incorporate. Scrape down the sides with a rubber spatula. Bring it up to a middle speed and blend until smooth. About 20 seconds. Cover and store until needed. Can be prepared the evening before and refrigerated. Bring to room temperature before using.</span></div></li><li id="wprm-recipe-5944-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pour the batter into a pitcher. This is easier than taking a spoon or measuring cup to transfer batter to the pan.</div></li><li id="wprm-recipe-5944-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Heat 1 tbsp of oil in crepe pan (should be around 6-8 inch in diameter with low sides) Pour out the excess oil once heated over medium to medium high heat. I keep all the oil I may need in a small bowl by the stove for this process. I use a silicone brush to add oil after each crepe.</div></li><li id="wprm-recipe-5944-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Lift the pan from the heat and pour in just enough batter to cover the bottom when you gently swirl the pan around to move the batter to all sides. You will quickly realize if you are using too much or too little. Too much will result in a thick crepe that takes too long to cook; too little, and you won't be able to stretch the batter to fill the bottom of the pan.</div></li><li id="wprm-recipe-5944-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Return the pan to the medium heat. Cook until the crepe is set and the edges are drying. Slide the spatula (I use a small offset spatula- it works perfectly) under the crepe to loosen it. Lift it carefully and turn it gently over and back into the pan. In just a few seconds, the second side should start to turn golden brown. Shake the pan to loosen the crepe. With the aid of the spatula if needed, slide it onto a plate. Adjust heat as needed.</div></li><li id="wprm-recipe-5944-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Keep doing so with all the batter, adding the crepes to the first one on the plate. This amount of batter should yield 12-16 crepes. It really depends on the size of pan you are using, and how good you are at not overfilling the pan with batter! Don't worry, you'll get the hang of it. The first one is AWAYS lousy! It's for the cook!<span style="display: block;">If you prepare these ahead of time, keep warm, or rewarm in a 275F oven, covered or wrapped in aluminum foil. Make sure they are warmed through thoroughly, because a cold crepe may tear as you are folding them around the filling. A little tear may happen, but you don't want major cracks happening.</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5944-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Heat the oil in a frying pan over medium to medium high heat. Add the onions and peppers and sauté, stirring regularly for 2-3 minutes.</div></li><li id="wprm-recipe-5944-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the molé paste and stir to incorporate. Continue to sauté until softened and the onion is a light gold colour.</div></li><li id="wprm-recipe-5944-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the onion and pepper into a medium bowl and add the cottage cheese. Stir to combine. Taste to see if you like the seasonings. There is salt in the paste, but you make want a pinch more. Set aside</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Tomato Compote</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5944-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the oil to the same skillet or frying pan and heat it over medium high heat. Add the onion and sauté for 2 minutes. Add the tomatoes and molé paste and cook, stirring regularly until the tomatoes break down, releasing their juices to combine with the molé paste. Don't cook down past the point where you cook off all the liquid, you want some to keep the tomatoes from becoming stiff and too thick. Keep warm.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Blintzes</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5944-step-3-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Take a crepe, and spoon about 2 1/2 tbsp of the filing into the middle of the crepe. fold the side in, and then the bottom over the sides. Fold the top of the crepe down to create an 'envelope'. Place, seam side down on a baking sheet. Repeat with all the other crepes and filling.</div></li><li id="wprm-recipe-5944-step-3-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>When all are ready to go, using a large, clean skillet, heat 2 tbsp of butter over medium heat. Place enough crepes in the pan without crowding, so that you can still get at them to turn them gently over. Place them into the pan, seam side down.</div></li><li id="wprm-recipe-5944-step-3-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Cook until golden brown (this should take about 3-4 minutes, depending on your heat) Gently turn over to brown the other side. When ready, remove to the baking sheet. You can keep these warm in a 300 oven till all are ready.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">To serve</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5944-step-4-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place a couple of blintzes onto a plate and spoon some of the tomato compote over them.</div></li><li id="wprm-recipe-5944-step-4-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Garnish with some or all of the options offered!</div></li></ul></div></div>
</div></div>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 76px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 76px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); 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<title>Roasted Mushroom Stroganoff</title>
<link>https://thelemonapron.com/roasted-mushroom-stroganoff/</link>
<comments>https://thelemonapron.com/roasted-mushroom-stroganoff/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Mon, 11 Sep 2017 13:39:02 +0000</pubDate>
<category><![CDATA[Autumn]]></category>
<category><![CDATA[Main]]></category>
<category><![CDATA[Pasta]]></category>
<category><![CDATA[Vegetarian]]></category>
<category><![CDATA[autumn]]></category>
<category><![CDATA[chestnuts]]></category>
<category><![CDATA[cracked pepper]]></category>
<category><![CDATA[dill]]></category>
<category><![CDATA[meatless monday]]></category>
<category><![CDATA[mushroom]]></category>
<category><![CDATA[parsley]]></category>
<category><![CDATA[pasta]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">https://thelemonapron.com/?p=5385</guid>
<description><![CDATA[<p>Jim hates mushrooms.  He claims that he is allergic to them.  But that’s just a convenient coincidence. His allergy is not death-dealing.  I mean, when we were dating, before he told me he was ‘allergic’ to mushrooms, I had added them to all sorts of ragus, goulashes, and bolognese sauces.  And he never keeled over...</p>
<p><a class="more-link" href="https://thelemonapron.com/roasted-mushroom-stroganoff/">Read More</a></p>
The post <a href="https://thelemonapron.com/roasted-mushroom-stroganoff/">Roasted Mushroom Stroganoff</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>Jim hates mushrooms. He claims that he is allergic to them. But that’s just a convenient coincidence.</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-5390 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-4-e1505134357943.jpg" alt="mushroom stroganoff" width="1125" height="1320">His allergy is not death-dealing. I mean, when we were dating, before he told me he was ‘allergic’ to mushrooms, I had added them to all sorts of ragus, goulashes, and bolognese sauces. And he never keeled over or anything. And then one day, he mentions to a group of us that he is highly allergic to this pleasant, unassuming funghi. My eyebrows lifted, and then I asked him. “But do you like them?” “Oh no- they’re disgusting.” was his reply. So that was it- like so many (men, for some reason) it was a case of not liking them for their texture or whatever. But he was sticking to his ‘allergy’ excuse. And our marriage began, sans mushrooms.</p>
<p>So, when Jim is out of town on business, I kinda go nuts, and pull out all the mushrooms. ‘When the cat’s away, the mice will play’ right?! So whether it’s ‘shrooms on toast (kind of like a mushroom a la king sauce settled onto toasted bread, like my mom used to make for us) or stuffed mushrooms, or just sautéing mushrooms to serve in an omelette, I make sure I get them out of my system before Jim’s return.</p>
<p>This past week I decided to pull out one of my favourite ways to enjoy mushrooms: Stroganoff. So usually (by that I mean, before Jim was in my life) I would make stroganoff for company, sautéing up some lovely beef strips as the star of the dish, the mushrooms playing a supporting role. The tang that would come from the sour cream, and the contrast of the fresh dill and parsley, and finally serving it over egg noodles would make for such a lovely dish.</p>
<h4>Roast The Mushrooms First!</h4>
<p>These days I don’t really crave the beef portion of the dish. I really want the mushrooms to be the star of the meal. So what I do is roast them off first. Roasting them with a sprinkling of the herbs and cracked pepper seems to turn them somewhat more ‘meaty’. Which is good enough for me. And then occasionally, I will add some chopped roasted chestnuts to the sauce as well. There is something about mushrooms and chestnuts that works so well together. They both seem to have an earthiness to them. They harken to cooler temperatures, perhaps even a dusting of snow or frost on the ground. Chestnuts are packed in protein and have a ‘meaty chewiness’ to them. They are slightly sweet, but somehow not in a way that competes with the sour cream etc.</p>
<h4>Stroganoff Sauce</h4>
<p>Once you have the mushrooms roasted off, the rest of the dish comes together so quickly. A pot of pasta cooking away, while you sauté shallots in butter and olive oil. Then the mushrooms and chestnuts get added to the shallots. Some wine and stock get added and cooked down. Using beef stock will give this dish a traditional Stroganoff flavour. However, using a vegetable stock or my faux chicken bouillon powder keeps this dish vegetarian. And then you get to add the sour cream. Now it becomes that iconic dish that had it’s heyday in the ’60’s! A good fistful or two of more fresh dill and parsley and more pepper, and you’ve got a lovely sauce. Drain the pasta, saving some of the liquid gold that is pasta water, and toss them all together. If you need to thin it out at all, you’ve got that luscious pasta water.</p>
<h4>Porcini Powder</h4>
<p>Whisking some porcini powder into the flour before adding it to the sauté pan will give this dish extra umami goodness. But if you want to omit, no worries, it will still taste amazing.</p>
<h4>Faux Chicken Bouillon Powder</h4>
<p>This recipe is a perfect one to put that ‘Faux Chicken Bouillon Powder’ recipe to work. You’ve made a batch and have it in the fridge. Now all you have to do is add a tbsp to a cup of water to make up for the traditional chicken or beef stock that original recipes would have called for. If you haven’t checked out this brilliant kitchen trick of a staple, go to the Pantry section of the blog or just click <a href="https://thelemonapron.com/faux-chicken-bouillon-powder/" target="_blank" rel="noopener noreferrer">here</a>!</p>
<p>It’s a perfect meal as the weather starts to cool down, the sun sets a little earlier, and you’ve started to look for your jackets and scarves. And it’s perfect for Meatless Monday as well. Feel free to serve this over mashed potatoes or rice or even cooked barley or buckwheat for a total switch up. If you are gluten intolerant, just replace the flour in the recipe that is used for thickening purposes with gf flour or arrowroot starch etc. You know what to do.</p>
<p>I hope you like it as much as I do. And I hope that you don’t have to wait for a member of the family to be temporarily absent to be able to make this!!</p>
<p>Love Jen.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-5387 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-1.jpg" alt="mushroom stroganoff" width="380" height="439" srcset="https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-1.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-1-768x887.jpg 768w" sizes="auto, (max-width: 380px) 100vw, 380px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-5392 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-6.jpg" alt="mushroom stroganoff" width="380" height="428" srcset="https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-6.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2017/09/Mushroom-stroganoff-6-768x864.jpg 768w" sizes="auto, (max-width: 380px) 100vw, 380px" /></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Roasted Mushroom Stroganoff</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">All the richness of roasted mushrooms, the creaminess of the sour cream, handfuls of fresh herbs all served over pasta- comfort food extraordinaire!</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Main Course</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">North American</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">chestnuts, mushrooms, sour cream</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">5</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">40</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">4</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-5393-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="5393" data-servings="4"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="0"><span class="wprm-recipe-ingredient-amount">24</span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">mixed fresh mushrooms</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, such as portobello, shiitake, oyster and cremini, sliced thickly (if mushrooms are larger, you can quarter them before slicing them up)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">6</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">each minced parsley and dill</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">unsalted butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-name">medium to large shallots</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-name">cracked pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">1/3</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">chopped roasted chestnuts</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(optional)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">all-purpose flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">porcini powder,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">optional</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="9"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">dry white wine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="10"><span class="wprm-recipe-ingredient-amount">1 1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">beef, or vegetable broth</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="11"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">sour cream, or more if desired</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, you could use skyr here instead</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="12"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">each chopped fresh flat-leaf parsley and dill</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, plus more for garnish</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="13"><span class="wprm-recipe-ingredient-name">Salt and freshly ground pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, to taste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="14"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">wide egg noodles or pappardelle</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, or even cooked rice or mashed potatoes!</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-5393-instructions-container wprm-block-text-normal" data-recipe="5393"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Roast the Mushrooms</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5393-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 425F and line a baking sheet with parchment paper.</div></li><li id="wprm-recipe-5393-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Spread the mushrooms out on the sheet. Drizzle with 3 tbsp of the olive oil, 1tbsp each fresh parsley and dill, and a generous amount of fresh cracked pepper. Toss to coat well.</div></li><li id="wprm-recipe-5393-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Roast for 15 minutes.</span></div></li><li id="wprm-recipe-5393-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">While the mushrooms are almost finished roasting, In a large fry pan over medium-high heat, melt the butter and remaining 3 tbsp olive oil. Add the shallots and sauté until lightly golden, 2 to 3 minutes. </span><div class="wprm-spacer"></div><span style="display: block;">Add the roasted mushrooms and cook, for about 2 minutes. (If using the chestnuts, add at this time as well)</span></div></li><li id="wprm-recipe-5393-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Whisk the flour with the porcini powder (if using) in a small bowl. Add the flour into the pan and stir to incorporate. Stir in the wine and let it simmer for about four minutes to cook off the alcohol. Add the broth and stir well to combine. Reduce the heat to medium low and let it simmer for two minutes.</span></div></li><li id="wprm-recipe-5393-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove from the heat, and stir in the sour cream and the 2 tbsp each of the parsley and dill. Season with salt and pepper.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Cook the Pasta</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-5393-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Meanwhile, bring a large pot of water to a boil over high heat. Add a good amount of salt, and the pasta to the boiling water. Cook until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.</span></div></li><li id="wprm-recipe-5393-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add pasta water as needed to loosen the sauce to the consistency you would like.</div></li><li id="wprm-recipe-5393-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Garnish with more parsley and dill and serve.</span></div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Beef stock will make this dish taste the most like a traditional Stroganoff. If you want to keep it vegetarian, and you don't have vegetable stock on hand, this is a perfect time to use the <a href="https://thelemonapron.com/faux-chicken-bouillon-powder/" target="_blank" rel="noopener">Faux Chicken Bouillon Powder</a> from my Pantry. It is so easy to add a tbsp of the powder to your measuring cup and add the water and blend. Adding this and the wine to the pan will make a wonderful sauce. Totally vegetarian this way!</span><div class="wprm-spacer"></div>
<span style="display: block;"> </span></div></div>
</div></div>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 76px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; top: 76px; left: 20px; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span></p>The post <a href="https://thelemonapron.com/roasted-mushroom-stroganoff/">Roasted Mushroom Stroganoff</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<post-id xmlns="com-wordpress:feed-additions:1">5385</post-id> </item>
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<title>Retro Sloppy Joes with Honey Mustard Cole Slaw</title>
<link>https://thelemonapron.com/retro-sloppy-joes-with-honey-mustard-cole-slaw/</link>
<comments>https://thelemonapron.com/retro-sloppy-joes-with-honey-mustard-cole-slaw/#respond</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Thu, 02 Feb 2017 17:07:26 +0000</pubDate>
<category><![CDATA[Main]]></category>
<category><![CDATA[Sides]]></category>
<category><![CDATA[Winter]]></category>
<category><![CDATA[beer]]></category>
<category><![CDATA[buns]]></category>
<category><![CDATA[cheese]]></category>
<category><![CDATA[cole slaw]]></category>
<category><![CDATA[ground beef]]></category>
<category><![CDATA[italian sausage]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">http://www.thelemonapron.com/?p=3033</guid>
<description><![CDATA[<p>When we came home from school the first words out of our mouths (after ‘Hi Mama’) were always, “What’s for dinner?”  Usually the surprise or anticipation of what Mama had planned for dinner was what kept me company on the walk home. Yes, I was food driven at an early age. Mama always knew that, even though...</p>
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The post <a href="https://thelemonapron.com/retro-sloppy-joes-with-honey-mustard-cole-slaw/">Retro Sloppy Joes with Honey Mustard Cole Slaw</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>When we came home from school the first words out of our mouths (after ‘Hi Mama’) were always, “What’s for dinner?” Usually the surprise or anticipation of what Mama had planned for dinner was what kept me company on the walk home. Yes, I was food driven at an early age.</p>
<p><img loading="lazy" decoding="async" class="alignnone wp-image-3041 size-full" src="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231.jpg" alt="" width="1000" height="1000" srcset="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231.jpg 1000w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-768x768.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-320x321.jpg 320w" sizes="auto, (max-width: 1000px) 100vw, 1000px" />Mama always knew that, even though we loved all her German dishes (both us girl had our favourites) the way to get us really excited was when she made what all our friends were eating. Or at least her interpretation of them. She knew that we loved spaghetti and meatballs, lasagna, grilled cheese sandwiches, tomato soup, burgers, chilli etc. And she was a real trooper at learning to cook all of these dishes. They weren’t dishes that she gravitated to, but she loved to feed us and see us enjoy those meals. She really did rise to the occasion. I often think of what a challenge it must have been, to be an immigrant, with barely any english under her belt, and yet she and my dad worked hard to embrace the new customs and culture of Canada. Without sacrificing our heritage.</p>
<p>So she made meals that were foreign to her. And became REALLY good at making them. One of our all time favourites was Sloppy Joes. It was the best of all worlds: chilli, bolognese sauce, and burger buns. And one of those few meals where we were allowed to get messy. The title alone encourages such freedom and gusto when chowing down. Did you know that Sloppy Joes have been around since the 1950’s? So she made it for us, and we all were excited when it was on the menu, including our dad!</p>
<p>Some recipes don’t call for beans. I do. I like the play of the ground meat against the creaminess of the beans. Plus they add fibre and calcium. And having them there just makes me think I’m eating a bowl of spicy chilli, without the bowl. Or a spoon. So yes, I guess my version is like my mom’s, very much a version of a chilli. </p>
<p>Can you top Sloppy Joes? Sure, why not? We top chilli, right? So why not have shredded cheese, sour cream, avocado slices, sliced scallions etc on the side, for a real Sloppy Joe experience! In fact, I say it should be an event. Set up a bar with all the fixins’, including the prepared filling, toasted buns, an a cabbage slaw on the side. These days everyone is trying to eat less, so sliders have been a real fixture at most restaurants lately. Although, you end up eating three or four, so really, what’s the difference? Either way, this is a perfect time to include some slider buns. For the more delicate appetites! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p>A Sloppy Joe Bar- such a great way to feed a crowd! A bunch of kids are over after an afternoon of building snow forts: make them Sloppy Joes. A group of guys (and gals) over for the big game: make them Sloppy Joes. And have plenty of napkins handy! Casual, fun, filling, a true ‘everyman’ type of meal. I guess this is why Jim loves it so much- he is my ‘everyman’ and keeps me honest when my cooking drifts to the more precious or esoteric. </p>
<p>I’m including my recipe for a honey mustard vinaigrette cole slaw. For two reasons. One, a good light cole slaw is the perfect contrast to a hearty meal like Sloppy Joes. And two: some may even want to top their Sloppy Joe filling with a touch of cole slaw, for the crunch. So it’s a side, and it’s a condiment. Two for the price (free) of one!</p>
<p>Love Jen.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-3040 " src="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-16-42-AM-e1486053368804.jpg" alt="" width="380" height="388" srcset="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-16-42-AM-e1486053368804.jpg 1000w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-16-42-AM-e1486053368804-294x300.jpg 294w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-16-42-AM-e1486053368804-768x783.jpg 768w" sizes="auto, (max-width: 380px) 100vw, 380px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-3042 " src="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-32-27-AM-e1495454181759.jpg" alt="" width="380" height="404" srcset="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-32-27-AM-e1495454181759.jpg 942w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-32-27-AM-e1495454181759-283x300.jpg 283w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-32-27-AM-e1495454181759-768x815.jpg 768w" sizes="auto, (max-width: 380px) 100vw, 380px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-3041 " src="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231.jpg" alt="" width="380" height="380" srcset="https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231.jpg 1000w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-768x768.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/02/Photo-2017-02-02-10-21-46-AM-e1486053394231-320x321.jpg 320w" sizes="auto, (max-width: 380px) 100vw, 380px" /></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">RETRO SLOPPY JOES WITH HONEY MUSTARD COLE SLAW</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal">The perfect sandwich: chilli on a bun!! Add a bunch of toppings, and it becomes a party!</div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">50</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-4418-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="4418" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">medium onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">cloves</span> <span class="wprm-recipe-ingredient-name">of garlic</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, minced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span> <span class="wprm-recipe-ingredient-unit">lbs</span> <span class="wprm-recipe-ingredient-name">of ground beef</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, or spicy italian sausages, casings removed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">red pepper</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">large celery stalk</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">fresh thyme</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">smoked paprika</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">ground cumin</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">hot pepper flakes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">kosher salt and cracked pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">chilli sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">beer</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or beef stock, plus more if necessary)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Worcestershire sauce</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 19</span> <span class="wprm-recipe-ingredient-unit">oz</span> <span class="wprm-recipe-ingredient-name">(540 ml) can of red kidney beans, drained and rinsed</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">6-8</span> <span class="wprm-recipe-ingredient-name">sesame seed buns</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, onion buns, or even 12 slider buns (pick the kind of buns that make you happy!)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Hot sauce</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(optional)</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">TOPPINGS</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">shredded cheddar cheese</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or cheese of choice, even crumbled queso fresco would be great!)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">sour cream</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">sliced avocados</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">COLE SLAW WITH A HONEY MUSTARD VINAIGRETTE</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">fresh lemon juice</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">white wine vinegar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">and 2 tsp honey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">and 2 tsp whole grain mustard</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(or to taste)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">kosher salt and cracked pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">8-10</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">(1/2 cup) extra virgin olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">small head of green or red cabbage</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, outer leaves removed, and finely shredded or chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-name">red onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, thinly sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1-2</span> <span class="wprm-recipe-ingredient-name">carrots</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, finely shredded or shaved</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">chopped fresh parsley</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">chopped fresh chives</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-4418-instructions-container wprm-block-text-normal" data-recipe="4418"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4418-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Heat olive oil in a large skillet or pot, over medium heat.</div></li><li id="wprm-recipe-4418-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the onions and cook for 2 minutes. Add the garlic and continue stirring, till onion is slightly softened. Raise heat to medium high.</div></li><li id="wprm-recipe-4418-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the meat and crumble it with a wooden spoon. Cook, stirring till browned, about 5-8 minutes.</div></li><li id="wprm-recipe-4418-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the pepper, celery and spices. Season with salt and pepper. Cook for 5 minutes, stirring regularly.</div></li><li id="wprm-recipe-4418-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the chilli sauce, beer, Worcestershire sauce and beans and stir, till bubbling. Reduce to a simmer and cook, partially covered, till slightly thickened, about 15-20 minutes. If it gets too thick for your taste, you can supplement with additional beef stock. But don't let it get too thin, you do want it to 'stay' somewhat on your bun! A little spillage is good though!</div></li><li id="wprm-recipe-4418-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Re-season as desired, with additional salt, pepper or hot sauce. (I often serve hot sauce on the side, so that each person can kick it up as they see fit.)</div></li><li id="wprm-recipe-4418-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Slice buns in half and place on a baking sheet, cut side up. Put into the oven set to broil, and lightly toast. Watch them to avoid burning.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">COLE SLAW</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4418-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Whisk all of the ingredients except for the olive oil in a bowl or jar with a lid.</div></li><li id="wprm-recipe-4418-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Slowly add the olive oil, whisking constantly. Alternatively, add all to the jar with a lid, close lid and shake! Taste and re-season as desired.</div></li><li id="wprm-recipe-4418-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Combine the cabbage, onion and carrot in a large bowl. Dress with enough of the dressing to moisten the cabbage.</div></li><li id="wprm-recipe-4418-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Taste for salt and pepper.</div></li><li id="wprm-recipe-4418-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Cover with plastic wrap and refrigerate until needed</div></li><li id="wprm-recipe-4418-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>When ready to serve, stir up and add some of the parsley and chives.</div></li><li id="wprm-recipe-4418-step-1-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Garnish with remaining parsley and chives,</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">I state that this will feed 6. Yeah, it will probably feed 8, depending on the appetites. But if there are any leftovers, either of the sloppy joe filling or the cole slaw, they both keep in the fridge overnight very well, making a great midnight snack. You can eat the filling like chilli the next day.</span></div></div>
</div></div>
<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); 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<p><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); background-size: 14px 14px; background-color: #bd081c; position: absolute; opacity: 1; z-index: 8675309; display: none; cursor: pointer; border: none; -webkit-font-smoothing: antialiased; background-position: 3px 50%; background-repeat: no-repeat no-repeat;">Save</span><span style="border-top-left-radius: 2px; border-top-right-radius: 2px; border-bottom-right-radius: 2px; border-bottom-left-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font-style: normal; font-variant-caps: normal; font-weight: bold; font-size: 11px; line-height: 20px; font-family: 'Helvetica Neue', Helvetica, sans-serif; color: #ffffff; background-image: url(data:image/svg+xml; base64,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); 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<title>Classic Chocolate Cake with Chilli Chocolate Frosting</title>
<link>https://thelemonapron.com/classic-chocolate-cake-with-chilli-chocolate-frosting/</link>
<comments>https://thelemonapron.com/classic-chocolate-cake-with-chilli-chocolate-frosting/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Thu, 26 Jan 2017 16:53:13 +0000</pubDate>
<category><![CDATA[Cook Book Club]]></category>
<category><![CDATA[Desserts]]></category>
<category><![CDATA[Winter]]></category>
<category><![CDATA[cake]]></category>
<category><![CDATA[chocolate]]></category>
<category><![CDATA[coffee]]></category>
<category><![CDATA[easy]]></category>
<category><![CDATA[harissa]]></category>
<category><![CDATA[maple syrup]]></category>
<category><![CDATA[sour cream]]></category>
<guid isPermaLink="false">http://www.thelemonapron.com/?p=2979</guid>
<description><![CDATA[<p>This is the cake that you had as a kid, washed down with a cold glass of milk.   It is that cake that every good diner has in a chilled turn table display, tempting you with all its chocolatey goodness.  It’s the cake that showed up at special occasions, or the cake that your...</p>
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The post <a href="https://thelemonapron.com/classic-chocolate-cake-with-chilli-chocolate-frosting/">Classic Chocolate Cake with Chilli Chocolate Frosting</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>This is the cake that you had as a kid, washed down with a cold glass of milk. </p>
<p><img loading="lazy" decoding="async" class="wp-image-2982 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-42-54-PM-e1484773585255.jpg" alt="Classic Chocolate Cake with Chocolate Chilli Frosting" width="1499" height="1751" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-42-54-PM-e1484773585255.jpg 1000w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-42-54-PM-e1484773585255-257x300.jpg 257w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-42-54-PM-e1484773585255-768x897.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-42-54-PM-e1484773585255-877x1024.jpg 877w" sizes="auto, (max-width: 1499px) 100vw, 1499px" />It is that cake that every good diner has in a chilled turn table display, tempting you with all its chocolatey goodness. It’s the cake that showed up at special occasions, or the cake that your aunt made when you came to visit. It is THE chocolate cake.</p>
<p>It is so so simple. It really should be a crime at how easy this recipe is. Because it just feels like I’ve broken a law somehow, making this, and I’ve gotten away with it. I’m not so much a cake baker as I am a pie baker. My sister is the cake expert. I have never pretended to be anything else. I know where my weaknesses are. Cakes and roasts are among the highest. Because you never really know what is going on inside that cake pan, or in that cut of meat, while it is in the oven. You may pull it out when the timer goes off, and the temperature probe or skewer may tell you it’s done. But then after letting it cool or rest, you cut into it. The batter is still all gooey, runny. The roast is way under or over done. All that work wasted. I don’t do well with not being in total control. But I’m getting over it. Slowly.</p>
<p>And this cake recipe has definitely made me feel uber confident! It turned out exactly as <strong>Julia Turshen</strong> said it would. I am beginning to think the <strong>Small Victories</strong> cook book should be in everyone’s collection, STAT.</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-2981 " src="http://www.thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-25-31-PM-e1484773536281-887x1024.jpg" alt="Chocolate Cake with Chocolate Chilli Frosting" width="450" height="520" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-25-31-PM-e1484773536281-887x1024.jpg 887w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-25-31-PM-e1484773536281-260x300.jpg 260w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-25-31-PM-e1484773536281-768x886.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-12-25-31-PM-e1484773536281.jpg 1000w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>And what a joy it is to bake up. It all takes place in one bowl, and a spoon! No electric mixer. It’s a lovely melange of flour, sugar, cocoa powder, leavening agents, melted butter, coffee, buttermilk, eggs, and vanilla. I will say, I substituted kefir for the buttermilk. And I did add a few dashes of chocolate bitters. But other than that, the recipe is the same. I was so happy to see coffee in the recipe- coffee really brings out the chocolatey-ness in recipes.</p>
<p>What I love about this recipe is that it really shows how the cooking world really is a community. We all inspire each other. And really, most recipes are just variations or inspirations based on ones that preceded them. In this case it was Deb Perleman (Smitten Kitchen) who gave Julia Turshen the jumping off point for her genius recipe’s frosting. The frosting for this cake couldn’t be more brilliant: melted semi sweet chocolate chips, sour cream and maple syrup. All stirred together. Yep, that’s it. Really. I did have to put my own spin on it. I added about 1 tbsp of <a href="http://www.entube.la" target="_blank" rel="noopener noreferrer">Entube</a> Harissa paste and mixed it with the maple syrup before I added it to the chocolate and sour cream. The harissa adds a depth of flavour and heat. It doesn’t take over, it just turns it into the most love chocolate chilli flavour. Such a great way to add just a little sumthin sumthin!! </p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-2985 " src="http://www.thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-57-01-AM-e1484773677912-939x1024.jpg" alt="Chocolate Cake with Chocolate chilli Frosting" width="450" height="491" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-57-01-AM-e1484773677912-939x1024.jpg 939w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-57-01-AM-e1484773677912-275x300.jpg 275w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-57-01-AM-e1484773677912-768x837.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-57-01-AM-e1484773677912.jpg 1000w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>Julia’s recipe calls for a wonderful layer of raspberry jam to be inserted between the two layers. I love this idea. But I didn’t do it this time. I will do it the next time. Because I will be making this cake often!!</p>
<p>Here is my tip for baking up any cake, and I have learned these first hand, so I can say that they are tried and tested: bake up your rounds the day before you want to serve the cake. Let them cool entirely (in the fridge) Then, when it comes time to frost them, there will be no worries of crumbs breaking free and getting into your frosting. The frosting recipe came together quickly, and thickened up (in the correct way- spreadable, and not slippery so as to fall away from the cake) for me, but it could be because it is winter and the kitchen was a tad cooler. If you don’t find that it is thickening right away, put it into the fridge to thicken up. Make sure it is still silky and smooth for spreading though.</p>
<p>When I baked it up, I opted to make it in 7″ cake rounds with removable sides (like for cheesecakes) instead of the 8″ rounds she states. I did this for two reasons: there are only two of us at home- we don’t need this much cake tempting us! And I also wanted to make some cupcakes for dear friends. So I was able to get 4 cupcakes out of the remaining batter. If you stick to the original 8″ rounds you will easily have a cake that can feed 8-10 people comfortably. Of course, according to Jim (and therefore I’m assuming most men) it isn’t finished unless the slice is garnished with a large scoop of vanilla ice cream. </p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-2983 " src="http://www.thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-24-47-AM-e1484773615867-867x1024.jpg" alt="Chocolate Cake with Chocolate Chilli Frosting" width="450" height="532" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-24-47-AM-e1484773615867-867x1024.jpg 867w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-24-47-AM-e1484773615867-254x300.jpg 254w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-24-47-AM-e1484773615867-768x907.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-13-9-24-47-AM-e1484773615867.jpg 1000w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class="aligncenter wp-image-2980 " src="http://www.thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978.jpg" alt="Chocolate Cake with Chocolate Chilli Frosting" width="450" height="450" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978.jpg 1000w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978-150x150.jpg 150w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978-300x300.jpg 300w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978-768x768.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/Photo-2017-01-12-4-54-00-PM-e1484773461978-320x321.jpg 320w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">CLASSIC CHOCOLATE CAKE WITH CHILLI CHOCOLATE FROSTING</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal">The classic of all classics. And it is wonderfully easy to pull together. The frosting will blow your mind! This is perfect for everyday, or for company and special occasions.</div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">8</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-4422-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="4422" data-servings="8"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">CAKE</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1¼</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">[150 g] all-purpose flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[200 g] sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">¾</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[75 g] Dutch-processed cocoa powder</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, sifted if lumpy</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">baking soda</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">baking powder</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">kosher salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">8</span> <span class="wprm-recipe-ingredient-unit">Tbsp</span> <span class="wprm-recipe-ingredient-name">[110 g] unsalted butter</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, melted and cooled</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">eggs</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, lightly beaten</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[240 ml] strong black coffee</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, at room temperature</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[240 ml] buttermilk or plain yogurt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">vanilla extract</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">FROSTING</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">¾</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[130 g] semisweet chocolate chips or roughly chopped semisweet chocolate</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">¾</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[180 ml] sour cream</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, at room temperature</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">maple syrup</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">- 2 1/2 tsp Entube Harissa paste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">½</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">[160 g] raspberry jam</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(seeded or seedless, whatever your preference) (or you can just have extra frosting in the middle, as I opted for)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">Raspberries for serving</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(optional)</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-4422-instructions-container wprm-block-text-normal" data-recipe="4422"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">CAKE</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4422-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat your oven to 350°F [180°C]. Use your hands to butter the bottom and sides of two 8-in [20-cm] cake pans, then line the bottom of each with a circle of parchment paper. For good measure, butter the parchment paper. Set the pans aside.</div></li><li id="wprm-recipe-4422-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.</div></li><li id="wprm-recipe-4422-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the melted butter, eggs, coffee, buttermilk, and vanilla and whisk until the batter is smooth.</div></li><li id="wprm-recipe-4422-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Divide the batter evenly among the prepared cake pans (Use a cup measure to be accurate). Place these two onto a baking sheet for easy removal.</div></li><li id="wprm-recipe-4422-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake until the cakes are firm to the touch and a toothpick inserted in the centers comes out clean, about 30 minutes. Transfer the cakes, still in their pans, to a wire rack and let them cool completely.</div></li><li id="wprm-recipe-4422-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once cool, use a dinner knife to loosen the edges of the cakes from the pans and invert them onto your work surface (you might need to give the pan a little whack). Peel off and discard the parchment.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">TO MAKE THE FROSTING</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4422-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Meanwhile, bring a small pot of water to a boil and then lower the heat to a simmer. Put the chocolate chips in a large stainless-steel or heatproof glass bowl and set it over the pot (the water should not touch the bowl—if it does, simply pour some out). Stir until the chocolate is melted. (Alternatively, you can melt the chocolate in a microwave in 15-second increments, stirring between increments.)</div></li><li id="wprm-recipe-4422-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Combine the maple syrup and harissa paste till smooth.</div></li><li id="wprm-recipe-4422-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove the chocolate from the heat and let cool down slightly.</div></li><li id="wprm-recipe-4422-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Whisk in the sour cream, and then the maple syrup mixture.</div></li><li id="wprm-recipe-4422-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>The frosting should be smooth and quite silky. Refrigerate the frosting until the cakes have cooled. It will thicken as it cools (a good thing).</div></li><li id="wprm-recipe-4422-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once the cakes are cool, put one on a serving platter upside-down so that the flat side is facing up. Spread the jam over the top. Put the second cake on top of the jam-slathered cake, again flat-side up—this way you get a nice flat top. (If the jam makes the layers slip and slide a bit, use a couple of skewers to hold the layers together while you frost the sides and then remove the skewers to frost the top).</div></li><li id="wprm-recipe-4422-step-1-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Using a small offset spatula or a dinner knife, spread the frosting all over the sides and top of the cake. There’s no need to be perfect with this; I like it kind of rustic looking. But if you’re more of a type-A person, go ahead and smooth the top and sides (and you could even stick strips of parchment paper under the bottom of the cake before frosting it to keep your serving platter clean). Whatever makes you happy.</div></li><li id="wprm-recipe-4422-step-1-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Let the cake sit for about 1 hour before serving. There’s something about letting each element get to know the others that serves this cake very well. In fact, I prefer to make it the day before and refrigerate it overnight, and serve it cold. Either way, slice and serve with some fresh raspberries alongside if you’d like.</div></li><li id="wprm-recipe-4422-step-1-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Note: If you only own a single cake pan, fear not! Simply pour the batter into the pan and bake it until a toothpick tests clean (it will take 10 to 15 minutes longer in the oven than the two separate layers). Once the cake cools completely, use a serrated knife to cut it into two layers. Voilà.</div></li><li id="wprm-recipe-4422-step-1-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Alternatively, you can make a bit more frosting and use it to fill the middle. Or use both- the raspberry jam and the frosting for a really decadent middle!</div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">It will easily serve 8-10 people, especially if you are serving it with a side of vanilla ice cream. If you don't then Jim will say it isn't finished.</span><div class="wprm-spacer"></div>
<span style="display: block;">Adapted from Small Victories by Julia Turshen</span></div></div>
</div></div>The post <a href="https://thelemonapron.com/classic-chocolate-cake-with-chilli-chocolate-frosting/">Classic Chocolate Cake with Chilli Chocolate Frosting</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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<title>Borscht with Short Rib Stock</title>
<link>https://thelemonapron.com/borscht-with-short-rib-stock/</link>
<comments>https://thelemonapron.com/borscht-with-short-rib-stock/#comments</comments>
<dc:creator><![CDATA[Jennifer]]></dc:creator>
<pubDate>Fri, 13 Jan 2017 12:43:44 +0000</pubDate>
<category><![CDATA[German Cuisine]]></category>
<category><![CDATA[Soups & Stews]]></category>
<category><![CDATA[Winter]]></category>
<category><![CDATA[apple cider vinegar]]></category>
<category><![CDATA[beets]]></category>
<category><![CDATA[borscht]]></category>
<category><![CDATA[cabbage]]></category>
<category><![CDATA[sour cream]]></category>
<category><![CDATA[winter]]></category>
<guid isPermaLink="false">http://www.thelemonapron.com/?p=2909</guid>
<description><![CDATA[<p>Borscht is a funny little soup.  Beet soup, with the best shade of magenta! And really, it’s a super healthy soup.  Jam-packed with veggies.  Every home in Poland, the Ukraine, Russia, even Germany etc will have their own recipe for it.  And they’re all good! Some use meat, others are completely vegetarian.  Some have cabbage,...</p>
<p><a class="more-link" href="https://thelemonapron.com/borscht-with-short-rib-stock/">Read More</a></p>
The post <a href="https://thelemonapron.com/borscht-with-short-rib-stock/">Borscht with Short Rib Stock</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
<content:encoded><![CDATA[<p>Borscht is a funny little soup. Beet soup, with the best shade of magenta!</p>
<p><img loading="lazy" decoding="async" class="size-full wp-image-17346 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-3-e1703003852331.jpg" alt="A soup tureen filled with Borscht in Short Rib Stock with soup bowls in the background." width="1140" height="1477" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-3-e1703003852331.jpg 1140w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-3-e1703003852331-768x995.jpg 768w" sizes="auto, (max-width: 1140px) 100vw, 1140px" /></p>
<p>And really, it’s a <strong>super healthy soup</strong>. Jam-packed with veggies. Every home in Poland, the Ukraine, Russia, even Germany etc will have their own recipe for it. And they’re all good! Some use meat, others are completely vegetarian. Some have cabbage, others don’t. So really, mine is just another variation. This is the kind of soup my mom used to make. Whatever was in the fridge or pantry made its way into the pot. Nothing ever got wasted by my mom!</p>
<p>I made this soup right towards the beginning of our married life. And every bowl of borscht that I’ve tried since then, I compare to this one, it’s just that good. </p>
<h4>Short Rib Stock</h4>
<p>What I love about the recipe, is that it starts with making a beef stock using short ribs. First the short ribs are seared in a pot. Remove them to a plate while you simmer the aromatics. Then add the ribs back in, cover with water and then just let it simmer away. Once the meat is fall apart tender, remove the ribs to a plate, Once cooled, the fat is easily removed, and the meat can be shredded. This will get added to the final soup.This can be done in advance and chilled or even frozen till you want to continue with the soup.</p>
<p><img loading="lazy" decoding="async" class="wp-image-17357 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2017/01/20231219_121912-scaled-e1703006532799.jpg" alt="" width="450" height="587" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/20231219_121912-scaled-e1703006532799.jpg 1906w, https://thelemonapron.com/wp-content/uploads/2017/01/20231219_121912-scaled-e1703006532799-768x1003.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/20231219_121912-scaled-e1703006532799-1176x1536.jpg 1176w, https://thelemonapron.com/wp-content/uploads/2017/01/20231219_121912-scaled-e1703006532799-1568x2048.jpg 1568w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<h4>Borscht</h4>
<p>At its heart, this soup is just a colourful vegetable soup. So the main ingredients are easy to find, budget friendly vegetables.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-17347 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-4.jpg" alt="The vegetables needed to make Borscht in Short Rib Stock on the counter." width="450" height="591" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-4.jpg 1143w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-4-768x1008.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>First thing, once you have the stock and meat prepared, you will turn your attention to the <strong>beets</strong>. Try and choose ones that are similar in size. All you need to do is slice them in half, place them in a bakign dish, cover with a bit of water, seal with foil and roast in the oven till a knife slides right in, about one hour, depending on the size of your beets. Once cooled they will be easily peeled and diced small. These will get added to the pot filled with onion, cabbage, garlic, carrot and small diced potato.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-17356 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2017/01/PSX_20231219_121236.jpg" alt="Collage showing beets, before and after roasting for Borscht in Short Rib Stock" width="780" height="585" srcset="https://thelemonapron.com/wp-content/uploads/2017/01/PSX_20231219_121236.jpg 1999w, https://thelemonapron.com/wp-content/uploads/2017/01/PSX_20231219_121236-768x576.jpg 768w, https://thelemonapron.com/wp-content/uploads/2017/01/PSX_20231219_121236-1536x1151.jpg 1536w, https://thelemonapron.com/wp-content/uploads/2017/01/PSX_20231219_121236-500x375.jpg 500w" sizes="auto, (max-width: 780px) 100vw, 780px" /></p>
<p>Towards the end, the meat will be added in to warm through. Now you are ready with the most hearty and heartwarming soup.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-17348 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-5.jpg" alt="Collage showing the making of Borscht in Short Rib Stock." width="451" height="601" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-5.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-5-768x1024.jpg 768w" sizes="auto, (max-width: 451px) 100vw, 451px" /></p>
<p>It’s finished off with that customary sour cream that will turn the entire soup the <strong>bestest shade of fuchsia</strong> ever! And the sourness of the sour cream will cut through any slight sweetness that the beets bring. Together with red wine or apple cider vinegar, they both ensure that this soup is balanced: tart, savoury, tangy, just sweet enough. </p>
<p><img loading="lazy" decoding="async" class=" wp-image-17345 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-2.jpg" alt="Close up of a bowl of Borscht in Short Rib Stock topped with sour cream and fresh dill." width="450" height="600" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-2.jpg 1818w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-2-768x1024.jpg 768w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-2-1152x1536.jpg 1152w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-2-1537x2048.jpg 1537w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>I also add a touch of <strong>caraway seed</strong> and <strong>smoked paprika</strong>, for just the gentlest amount of heat. But you certainly don’t have to. Also, really do taste and season. You may find the sweetness of the beets overwhelming. In that case, a touch more salt will be your friend. You want a balanced flavour profile here. Unless you love the sweetness of beets, in which case, leave well enough alone! </p>
<h4>Final Thoughts</h4>
<p>Because there are a few steps to this recipe, and because there are only two of us here (the cats don’t care for borscht) I freeze some for future cravings, as Jim really loves this soup. </p>
<p>Feel free to use napa cabbage, even red or purple cabbage, if that is what you have on hand. You can make this vegetarian by skipping the Short Rib Stock, and using vegetable stock for the soup.</p>
<p>Top your soup with sour cream, crême fraîche, or even greek yogurt, for that bit of tang.</p>
<p>If you love a good Borscht then you will love my <a href="https://thelemonapron.com/mums-cabbage-roll-soup/" target="_blank" rel="noopener">Mum’s Cabbage Roll Soup</a>, <a href="https://thelemonapron.com/gulaschsuppe-aka-german-goulash-soup/" target="_blank" rel="noopener">Gulaschsuppe aka German Goulash Soup</a>, <a href="https://thelemonapron.com/lentil-sausage-and-kale-soup/" target="_blank" rel="noopener">Lentil Sausage and Kale Soup</a></p>
<p>If you make this cozy and comforting and hearty<strong> Borscht in Short Rib Stock</strong>, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-17349 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-6.jpg" alt="Soup Tureen filled with Borscht in Short Rib Stock." width="450" height="600" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-6.jpg 1125w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-6-768x1024.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-17344 aligncenter" src="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-1-scaled-e1703003735922.jpg" alt="A bowl of Borscht in Short Rib Stock topped with creme fraiche and surrounded by crusty bread." width="450" height="585" srcset="https://thelemonapron.com/wp-content/uploads/2023/12/borscht-1-scaled-e1703003735922.jpg 1885w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-1-scaled-e1703003735922-768x999.jpg 768w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-1-scaled-e1703003735922-1181x1536.jpg 1181w, https://thelemonapron.com/wp-content/uploads/2023/12/borscht-1-scaled-e1703003735922-1575x2048.jpg 1575w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">BORSCHT WITH SHORT RIB STOCK</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal">A cozy, stick to your ribs soup jam packed with all the healthy winter veggies. With the added tang of sour cream. Because everyone should enjoy one bright pink soup.</div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Soup</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">Eastern European</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">apple cider vinegar, beets, cabbage, short ribs</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">4</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hours</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">4</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hours</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">6</span></div>
<div class="wprm-recipe-ingredients-container wprm-recipe-4434-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="4434" data-servings="6"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Short Rib Stock</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="1"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tablespoons</span> <span class="wprm-recipe-ingredient-name">vegetable oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="2"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">pounds</span> <span class="wprm-recipe-ingredient-name">beef short ribs,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, cut into 3- to 4-inch pieces</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="3"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">large onion</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, sliced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="4"><span class="wprm-recipe-ingredient-amount">10-11</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">water,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">depending on how large your pot is,</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="5"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">celery stalks</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="6"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">medium carrot</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, coarsely chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="7"><span class="wprm-recipe-ingredient-amount">12</span> <span class="wprm-recipe-ingredient-name">whole black peppercorns</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="8"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">bay leaves</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="9"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-name">whole cloves</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">BORSCHT</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="11"><span class="wprm-recipe-ingredient-amount">5</span> <span class="wprm-recipe-ingredient-name">medium beets</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(about 2 inches in diameter), rinsed, tops trimmed, cut in half</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="12"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="14"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">butter</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="15"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">diced carrots,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">a bit more is fine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="16"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">chopped onions,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">a bit more is fine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="17"><span class="wprm-recipe-ingredient-amount">3</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">thinly sliced green cabbage</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">a bit more is fine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="18"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cloves</span> <span class="wprm-recipe-ingredient-name">minced garlic</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="19"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">yellow potato,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">peeled, diced</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="23"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">crushed caraway seeds,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or less if you so desire</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="24"><span class="wprm-recipe-ingredient-amount">1/2</span> <span class="wprm-recipe-ingredient-unit">tsp</span> <span class="wprm-recipe-ingredient-name">smoked sweet paprika</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="25"><span class="wprm-recipe-ingredient-name">salt and pepper</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="20"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">(or more) red wine vinegar,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">can also use sherry vinegar, or apple cider vinegar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="26"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">shredded Short Rib meat from the Stock,</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">should be about half of the meat that was shredded when making the stock.</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="21"><span class="wprm-recipe-ingredient-name">Sour cream, or Greek Yogurt or even Crême Fraîche</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;" data-uid="22"><span class="wprm-recipe-ingredient-name">fresh dill, chopped for garnish</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-4434-instructions-container wprm-block-text-normal" data-recipe="4434"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">STOCK, makes enough for two batches of Borscht Soup</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4434-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate.</div></li><li id="wprm-recipe-4434-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot.</div></li><li id="wprm-recipe-4434-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add the water and remaining stock ingredients. Bring to boil, skimming any foam from surface.</span></div></li><li id="wprm-recipe-4434-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.</div></li><li id="wprm-recipe-4434-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours.</div></li><li id="wprm-recipe-4434-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Chill the meat. Remove meat from bones; cut away excess fat. Shred meat finely, you should have about 4-5 cups of meat. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)</span></div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">BORSCHT</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-4434-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Preheat oven to 375°F. Arrange beets in single layer in a baking dish; add 1/2 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into small dice.</span></div></li><li id="wprm-recipe-4434-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Remove fat from surface of stock.</span></div></li><li id="wprm-recipe-4434-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Melt 1 tablespoon butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes.</span></div></li><li id="wprm-recipe-4434-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add cabbage and garlic and sauté 5 minutes. Add 5 cups beef stock, beets, potato, caraway seeds, paprika, 1/2 tsp each salt and pepper, and 1 tablespoon red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes.</span></div></li><li id="wprm-recipe-4434-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Add the shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper as desired.</span></div></li><li id="wprm-recipe-4434-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Ladle borscht into bowls. Top each with dollop of sour cream, fresh dill, and serve.</span></div></li></ul></div></div>
<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><div class="blog-yumprint-note-section">
<span style="display: block;">This soup freezes well if you find you have too much left over.</span><div class="wprm-spacer"></div>
<span style="display: block;">Option: make and freeze the stock and meat in containers, each divided into two portions. Then you can have one container of stock and one container of meat ready to go, and all you'll have to do is roast up half of the beets etc.</span><div class="wprm-spacer"></div>
<span style="display: block;">Feel free to use any cabbage you have on hand, whether red or napa etc.</span><div class="wprm-spacer"></div>
<span style="display: block;">You can make this vegetarian by using vegetable broth in place of the stock.</span>
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</div></div>The post <a href="https://thelemonapron.com/borscht-with-short-rib-stock/">Borscht with Short Rib Stock</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
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