German Eggnog

German Eggnog

von | Dez. 21, 2024 | BEVERAGES, CHRISTMAS, EASY, GERMAN, SWEET, UP TO 30 MINUTES, VEGETARIAN, WINTER

German Eggnog

German Eggnog

JUMP TO RECIPE
JUMP TO VIDEO

December 21, 2024 by Kimberly

Creamy, spiced, and a hint of orange, this festive drink feels like a warm blanket with a zesty twist. Perfect for cozy nights, it’s sweet nostalgia with a touch of magic.

10 MINUTES

EASY

VEGETARIAN

GERMAN

340 PER PORTION

SWEET

CHRISTMAS

BEVERAGES

WINTER

INTRODUCTION

ABOUT THE RECIPE

This creamy, spiced drink is your ultimate holiday treat, blending warm vanilla notes with a zesty orange kick. It’s the perfect balance of cozy and refreshing, bringing all the festive feels to your cup. Whether you’re cuddled up on the couch or hosting a holiday party, this drink will steal the show. Whipped cream and a sprinkle of cinnamon take it to the next level. Trust me, you’re about to sip your way to holiday bliss.

How to serve
Serve this festive drink warm for an extra cozy vibe or chilled for a refreshing twist. Top it with a generous dollop of whipped cream and a dash of cinnamon for that picture-perfect look. Pair it with a plate of Christmas cookies or a slice of fruitcake to complete the holiday mood. Pro tip: Add a splash of your favorite spirit if you want to elevate it for the grown-ups at your table.

How to store
Store the drink in an airtight container in the fridge for up to one day. Stir it well before reheating or serving cold. Keep the whipped cream and cinnamon topping separate and add them fresh just before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

German Eggnog
German Eggnog
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
German Eggnog

German Eggnog

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
Print Recipe

Description

Recommended Equipment

  • small saucepan
  • whisk
  • electric hand mixer
  • tall container
  • piping bag

Ingredients

Units Scale

EGGNOG

  • 250 milliliter full-fat cow milk
  • 150 milliliter advocaat
  • 100 milliliter orange juice
  • 14 grams vanilla sugar
  • 15 grams vanilla pudding instant powder
  • pinch of salt

WHIPPED CREAM

  • 200 milliliter heavy cream
  • pinch of cinnamon

Instructions

  1. In a small saucepan, whisk together milk, orange juice, eggnog, vanilla sugar, and vanilla pudding powder. Heat over medium heat until the mixture starts to thicken. Remove from heat and keep warm with a lid. Season with a pinch of salt.
  2. Whip the cream until stiff using an electric mixer and transfer it into a piping bag.
  3. Pour the eggnog mixture into a cup, top with whipped cream, and sprinkle with a bit of cinnamon for a finishing touch. Enjoy!
  4. The vanilla pudding powder can be replaced with milk powder and cornstarch for an even creamier taste.
  • Cook Time: 10 min

Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

von | Dez. 20, 2024 | ALL YEAR, CHRISTMAS, CLASSICS, CREAMY, CRUNCHY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, FRENCH, ICE CREAM, INTERMEDIATE, JAPANESE, OVER 120 MINUTES, VEGETARIAN

Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

JUMP TO RECIPE
JUMP TO VIDEO

December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

4 HOURS
40 MINUTES

INTERMEDIATE

VEGETARIAN

FRENCH

245 PER PORTION

CREAMY
CRUNCHY

CHRISTMAS

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

How to serve
Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

How to store
Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Parfait with Chocolate Soil
Vanilla Parfait with Chocolate Soil
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

5 from 1 review

  • Author: Kimberly
  • Total Time: 4 hrs + 40 min
  • Yield: 10-12 1x
Print Recipe

Description

Recommended Equipment

  • two glass or metal mixing bowls
  • two small bowls
  • baking tray
  • small pot
  • whisk
  • silicone spatula
  • fine mesh strainer
  • molds for the parfait

Ingredients

Units Scale

PARFAIT

  • 4 egg yolks
  • 100 grams powdered sugar
  • 400 grams heavy cream
  • 1 vanilla pod

CHOCOLATE SOIL

  • 60 grams powdered sugar
  • 100 grams all-purpose flour
  • 15 grams unsweetened cocoa powder
  • 1/4 tsp salt
  • 50 grams butter
  • 1 tsp ground coffee

Instructions

  1. Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
  2. Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
  3. Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
  4. Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
  5. Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
  6. Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
  7. Pour the parfait mixture into molds and freeze for about 4 hours.
  8. For the chocolate soil, preheat the oven to 160 °C (320 °F).
  9. Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
  10. Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
  11. Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
  12. Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
  13. To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
  14. Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.
  • Passive Time: 4 hours
  • Cook Time: 40 min

Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

von | Dez. 19, 2024 | ADVANCED, ALL YEAR, COOKIES, DESSERT & SWEETS, EVERYDAY, JAPANESE, OVER 120 MINUTES, SWEET, US AMERICAN, VEGETARIAN

Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

JUMP TO RECIPE
JUMP TO VIDEO

December 19, 2024 by Kimberly

Soft, gooey cookie layers meet tangy apricot sauce, marshmallowy swirls, and honeycomb crunch. Every bite is an explosion of textures and flavors – sweet, sticky, and irresistibly cozy vibes in cookie form.

2 HOURS
25 MINUTES

ADVANCED

VEGETARIAN

US AMERICAN

308 PER COOKIE

SWEET

EVERYDAY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine sinking your teeth into layers of soft cookie dough, creamy marshmallow fluff, tangy apricot sauce, and crunchy honeycomb pieces. It’s not just a dessert – it’s a flavor-packed adventure! These cookies are a mash-up of textures and tastes that scream fun and indulgence. Whether it’s for a cozy night in or to impress your friends, they’re bound to disappear fast.

How to serve
These cookies are best enjoyed slightly chilled for that perfect contrast of gooey and crunchy. Pair them with a cup of tea or coffee for a casual treat, or bring them out as the star of a dessert platter. Hosting a party? Stack them up on a pretty plate and watch them vanish in minutes.

How to store
Keep leftovers in an airtight container for up to 3 days. For extra freshness, separate layers with parchment paper to avoid sticking.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
Honeycomb Apricot Marshmallow Fluff Cookies
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Honeycomb Apricot Marshmallow Fluff Cookies

Honeycomb Apricot Marshmallow Fluff Cookies

5 from 1 review

  • Author: Kimberly
  • Total Time: 85 min
  • Yield: 12 cookies 1x
Print Recipe

Description

Recommended Equipment

  • 2 small pots
  • 1 medium pot
  • baking dish (approx. 20×20 cm)
  • parchment paper
  • spatula
  • whisk
  • thermometer
  • electric mixer
  • sharp knife
  • cutting board
  • mixing bowl
  • cookie scoop

Ingredients

Units Scale

HONEYCOMB

  • 100 grams white sugar
  • 20 grams honey
  • 20 milliliter water
  • 1 tsp baking soda

MARSHMALLOW FLUFF

  • 60 grams white sugar
  • 60 grams water
  • 80 grams corn syrup
  • 1 egg white

APRICOT SAUCE

  • 100 grams dried apricots
  • 80 milliliter apricot juice
  • 10 grams powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 2 tsp cornstarch

COOKIE DOUGH

  • 120 grams butter, room temperature
  • 100 grams white sugar
  • 50 grams brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 220 grams all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Honeycomb: First, line a heatproof baking dish with parchment paper. Combine sugar, honey, and water in a medium pot. Heat over medium until it boils, monitoring the temperature with a thermometer until it reaches 149°C (300°F). Remove from heat and quickly stir in the baking soda just until combined. Be careful—it will foam up a lot! Immediately pour the mixture into the prepared dish without stirring or spreading it, as this would break the air bubbles. Scrape any remaining mixture from the pot and add it on top. Let it cool completely (about 1–2 hours).
  2. Marshmallow Fluff: Heat water, sugar, and corn syrup in a small pot to 115°C (240°F). Meanwhile, beat egg whites in a clean bowl until stiff peaks form. Slowly pour the hot sugar syrup in a thin, steady stream into the egg whites, mixing continuously with an electric hand mixer. After adding all the syrup, beat on high for another 5 minutes until light and fluffy. Set aside.
  3. Apricot Sauce: Chop the dried apricots and combine them with apricot juice, powdered sugar, vanilla extract, and lemon juice in a small pot. Simmer for about 10 minutes until softened. Dissolve the cornstarch in a bit of cold water, stir it in, and bring everything to a boil until thickened. Set aside to cool.
  4. Cookie Dough: Cream butter with the white and brown sugar. Add the egg and vanilla extract, mixing well. Stir in the flour, baking soda, and salt until just combined—don’t overmix!
  5. In a deep dish, layer the components: a part of cookie dough, a tablespoon of marshmallow fluff, and a tablespoon of apricot sauce. Repeat until all ingredients are used. Tip: Store leftover fluff in a jar in the fridge for up to two weeks.
  6. Use a cookie scoop (or tablespoon) to form 12 evenly sized balls from the layered dough. Place them on the prepared baking tray. Chill the cookies in the fridge for 1 hour – don’t skip this step! Chilling ensures the cookies hold their shape and don’t spread too much when baked.
  7. Preheat the oven to 150°C (300°F) and bake the cookies for 13–15 minutes. While baking, carefully cut the honeycomb into small pieces. Remove the warm cookies from the oven, adjust their shape if necessary, and gently press the honeycomb pieces onto the tops. Let the cookies rest for about 10 minutes before enjoying.
  • Passive Time: 85 min
  • Cook Time: 60 min

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

von | Dez. 18, 2024 | AUTUMN, CHRISTMAS, COMFORT FOOD, DINNER, DINNER PARTY, GERMAN, INTERMEDIATE, OMNIVORE, OVER 120 MINUTES, PORK, WINTER

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

JUMP TO RECIPE
JUMP TO VIDEO

December 18, 2024 by Kimberly

This juicy, tender pork roast with a sweet-tangy cranberry orange glaze tastes like the holidays on a plate. Perfectly crispy on the outside and bursting with bold, festive flavors inside.

2 HOURS
40 MINUTES

INTERMEDIATE

OMNIVORE

GERMAN

500 PER PORTION

COMFORT FOOD

CHRISTMAS

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

This roast is what holiday dreams are made of—crispy crackling, juicy pork, and a sweet-tangy cranberry orange glaze that brings all the festive vibes. The glaze is inspired by a classic Cumberland sauce, with tart cranberries, bright orange zest, and a splash of Port wine for richness. Whether it’s for a holiday feast or a special family dinner, this roast is guaranteed to steal the show and have everyone asking for seconds.

How to serve
Pair this roast with creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad to balance the richness. The cranberry orange glaze adds just the right amount of tang, so it shines with simple sides. For an extra festive touch, drizzle a bit of the warm glaze over the carved slices. The best part? This roast is just as amazing the next day! Slice it paper-thin and enjoy it as a snack, or layer it into a sandwich with some extra glaze for a seriously delicious leftover treat.

How to store
Wrap leftover pork in foil or store it in an airtight container in the fridge for up to three days. Enjoy it cold in a sandwich with a dollop of leftover glaze.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
Cranberry Orange Glazed Pork Roast
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

  • Author: Kimberly
  • Total Time: 2 hrs + 40 min
  • Yield: 6 - 8 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • deep baking dish or roasting pan
  • aluminum foil
  • sharp knife
  • cutting board
  • kitchen brush for glazing
  • meat thermometer
  • vegetable peeler
  • small pot

Ingredients

Units Scale

PORK HAM

  • 1.8 kilogramm cured pork ham with rind
  • 2 tsp dijon mustard
  • salt & pepper

COOKING LIQUID

  • 750 milliliter vegetable stock
  • 1.5 white onions
  • 3 garlic cloves
  • 2 carrots
  • 2 bay leaves
  • 1 tbsp black pepper corns

CRANBERRY ORANGE GLAZE

  • 1 lemon
  • 1 orange
  • 200 milliliter port wine
  • 1 shallot
  • 3/4 tsp fresh ginger, grated
  • 1 tsp dijon mustard
  • 100 grams fresh cranberries
  • 200 grams redcurrant jelly
  • salt & black pepper

Instructions

  1. Take the meat out of the fridge and let it rest at room temperature for about 30 minutes to ensure even cooking later.
  2. In the meantime, prepare the glaze. You can find the recipe for the cranberry-orange sauce here, which we’ll use both as a glaze and a sauce later.
  3. Preheat the oven to 150°C/300°F (fan).
  4. Peel the onions, garlic, and carrots, then cut them into large chunks.
  5. Pour vegetable broth into a deep baking dish or roasting pan and place the meat in it, rind side down. Distribute the chopped vegetables, pepper, and bay leaves around it.
  6. Cover the dish with aluminum foil and place it in the oven for 40 minutes.
  7. Remove the dish from the oven and transfer the meat to a cutting board, placing it rind side up. You now have two options: either remove the rind completely, leaving the fat layer intact, and score the fat closely with a sharp knife without cutting into the meat. Or, leave the rind on and score it diagonally in a tight pattern, again without cutting into the meat. Return the meat to the oven uncovered and roast for an additional hour.
  8. After 30 minutes, brush the rind with the first layer of glaze. Repeat this every 10 minutes (a total of 3 times). Be sure to save some of the glaze, as it will be used as a sauce later. Once the meat reaches an internal temperature of 65°C/149°F, switch the oven to grill mode and roast the rind for about 10 minutes until it becomes perfectly crispy. The roast should now have an internal temperature of around 68-69°C/154-156°F.
  9. Remove the meat from the oven, cover it with aluminum foil, and let it rest for 10-15 minutes. During this time, the internal temperature will rise to about 72°C/162°F, and the juices will redistribute within the meat.
  10. Slice the meat against the grain into thick slices for serving as a main course or into thin slices for making sandwiches. Enjoy!
  • Passive Time: 2 hrs + 10 min
  • Cook Time: 30 min

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

von | Dez. 17, 2024 | 30 TO 60 MINUTES, AUTUMN, BACON, BREAD, CHEESE, COMFORT FOOD, EASY, EVERYDAY, GORGONZOLA, INTERNATIONAL, LUNCH, MEAT, OMNIVORE, SALADS, WINTER

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

JUMP TO RECIPE
JUMP TO VIDEO

December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

40 MINUTES

EASY

OMNIVORE

INT.

688 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 as main / 4 as starter 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • small bowl

Ingredients

Units Scale

SALAD

  • 200 grams brussels sprout
  • 150 grams red radicchio
  • 1 shallot
  • 1 tsp butter
  • 2 mandarins
  • 2 fresh figs
  • 8 bacon strips
  • 50 grams gorgonzola
  • 50 grams walnuts

CROUTONS

  • 6 slices baguette
  • 1/2 tsp chili flakes
  • 1/2 tsp cinnamon
  • 1 tbsp butter

DRESSING

  • 4 tbsp mulled wine oil
  • 1–2 tbsp red wine vinegar
  • 1 tsp date syrup
  • 1 tsp dijon mustard
  • salt & pepper to taste

TOPPINGS

  • fresh thyme
  • fresh chives

Instructions

PREPARATIONS

  • Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

  1. Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
  2. Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
  3. Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
  4. Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
  5. Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
  6. Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
  7. Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
  8. For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
  9. Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

Blini Appetizers

Blini Appetizers

von | Dez. 15, 2024 | 30 TO 60 MINUTES, ALL YEAR, APPETIZER, BEEF, CHRISTMAS, DINNER PARTY, EASY, FLUFFY, GORGONZOLA, NEW YEAR'S EVE, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, WALNUT

Blini Appetizers

Blini Appetizers

JUMP TO RECIPE
JUMP TO VIDEO

December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

40 MINUTES

EASY

OMNIVORE

RUSSIA

40-80 PER BLINI

FLUFFY

DINNER PARTY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

How to serve
Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

How to store
Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blini Appetizers
Blini Appetizers
Blini Appetizers
Blini Appetizers
„Let’s make a piece of happiness“
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blini Appetizers

Blini Appetizers

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 20 blini 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • whisk
  • pan
  • spatula
  • cooling rack
  • piping bag (optional)
  • kitchen knife
  • cutting board

Ingredients

Units Scale

BATTER

  • 90 grams all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 125 milliliter buttermilk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • oil for frying

RICOTTA CREAM

  • 250 grams ricotta
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste

BLINI TOPPING 1

  • walnuts
  • shallot
  • oil for frying
  • honey
  • chili oil
  • fresh thyme
  • red pepper flakes

BLINI TOPPING 2

  • fresh fig
  • gorgonzola
  • truffle oil
  • chives
  • black pepper

BLINI TOPPING 3

  • cooked salmon
  • red onion
  • capers
  • olive oil
  • fresh dill
  • black pepper

BLINI TOPPING 4

  • pastrami
  • cornichons
  • walnut oil
  • fresh parsley

BLINI TOPPING 5

  • radishes
  • cress
  • basil oil

Instructions

  1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
  2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
  3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
  4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
  5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
  6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
  7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
  8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
  9. Serve these cute appetizers on a platter and watch them disappear in seconds.

  • Cook Time: 40 min