German Eggnog

German Eggnog

von | Dez. 21, 2024 | BEVERAGES, CHRISTMAS, EASY, GERMAN, SWEET, UP TO 30 MINUTES, UP TO 500, VEGETARIAN, WINTER

German Eggnog

German Eggnog

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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“
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German Eggnog

German Eggnog

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2 1x
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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, UP TO 500, VEGETARIAN

Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

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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
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Vanilla Parfait with Chocolate Soil

Vanilla Parfait with Chocolate Soil

  • 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

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, UP TO 500, WINTER

Cranberry Orange Glazed Pork Roast

Cranberry Orange Glazed Pork Roast

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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
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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

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, OILS, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, UP TO 500, WALNUT

Blini Appetizers

Blini Appetizers

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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
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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

Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

von | Dez. 1, 2024 | 60 TO 120 MINUTES, AUTUMN, CHRISTMAS, COMFORT FOOD, DESSERT & SWEETS, DOUGH, EASY, GOOEY, ICE CREAM, NUTTY, UP TO 500, US AMERICAN, VEGETARIAN, WARM DESSERTS, WINTER

Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

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November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!

75 MINUTES

EASY

VEGETARIAN

US AMERICAN

505 PER PORTION

COMFORT FOOD

CHRISTMAS

DESSERT

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

How to serve
This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

How to store
Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

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!

 

 

Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
Pecan Caramel Pie Cobbler
„Let’s make a piece of happiness“
Print
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Pecan Caramel Pie Cobbler

Pecan Caramel Pie Cobbler

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 8 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • baking dish (approx. 20×30 cm or similar)
  • mixing bowl
  • whisk or hand mixer
  • kettle (for boiling water)

Ingredients

Units Scale
  • 120 grams butter
  • 125 grams all-purpose flour
  • 125 grams white sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 170 milliliter full-fat cow milk
  • 1 tsp vanilla extract
  • 100 grams pecans
  • 50 grams brown sugar
  • 125 grams caramel candies
  • 250 milliliter boiling water
  • vanilla ice cream

Instructions

  1. Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
  2. In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
  3. Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
  4. Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
  5. Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
  6. Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
  7. Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

  • Passive Time: 60 min
  • Cook Time: 15 min

Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

von | Nov. 7, 2024 | 30 TO 60 MINUTES, AUTUMN, CHRISTMAS, COMFORT FOOD, DINNER PARTY, EASY, INTERNATIONAL, UP TO 500, VEGETARIAN, WINTER

Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

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November 7, 2024 by Kimberly

Cozy up with this creamy chestnut soup, bursting with earthy sweetness and a hint of spice. Perfect for chilly days, it’s like a warm hug in a bowl. Pure comfort.

35 MINUTES

EASY

VEGETARIAN

INT.

469 PER PORTION

COMFORT FOOD

CHRISTMAS

DINNER

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

When the chill of fall hits, there’s nothing like a rich, velvety chestnut soup to warm things up. This soup blends the earthy sweetness of roasted chestnuts with a creamy texture that feels luxurious but easy. And, just to give it that something extra, a sprinkle of chili-cinnamon croutons adds a spicy, toasty crunch that makes every spoonful a delight. It’s like wrapping up in your favorite blanket – just with a bit more flavor and spice!

How to serve
This soup is best served in a cozy bowl, topped generously with chili-cinnamon croutons that bring a mix of heat and warm spice to the creamy chestnut base. A little drizzle of olive oil or try adding a drizzle of this leeks oil as a topping or add a sprinkle of fresh herbs like thyme or parsley can also add a fresh contrast to the roasted, nutty flavors. Pair it with a simple salad or even a slice of rustic bread on the side for a full, comforting meal that feels like it’s made for sharing. 

How to store
Just store any cooled soup in an airtight container in the fridge for up to 3 days. For best results, keep the croutons separate so they stay crunchy. Reheat the soup gently on the stove and add the croutons 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!

 

 

Chestnut Soup & Chili Cinnamon Croutons
Chestnut Soup & Chili Cinnamon Croutons
„Let’s make a piece of happiness“
Print
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Chestnut Soup & Chili Cinnamon Croutons

Chestnut Soup & Chili Cinnamon Croutons

  • Author: Kimberly
  • Total Time: 35 min
  • Yield: 4 to 6 1x
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • medium pot
  • immersion blender
  • pan

Ingredients

Units Scale

SOUP

  • 400 grams vacuum-packed chestnuts
  • 1 shallot
  • 1 tbsp olive oil
  • 600 milliliters beef stock
  • 200 milliliters heavy cream
  • fresh thyme
  • nutmeg, salt & pepper to taste

CROUTONS

  • 2 slices white toast bread
  • 1 tbsp butter
  • 1/2 tsp cinnamon
  • 1/2 tsp chili flakes
  • pinch of salt

Instructions

  1. Peel and dice the onion. Roughly chop the pre-cooked chestnuts and set both aside.
  2. Heat a medium pot over medium heat with a bit of olive oil, then sauté the onions until translucent. Next, add the chestnuts and let them cook for 3-4 minutes.
  3. Add the beef broth and cream to the pot, bring to a boil, then cover and let it simmer on low heat for about 20-30 minutes, until the chestnuts are soft.
  4. While the soup is cooking, heat a large pan over medium heat and melt the butter. Meanwhile, cut the toast into cubes. Add cinnamon, dried chili flakes and salt to the butter, stirring well. Add the toast cubes and toss so they’re evenly coated in the spiced butter. Cook for a few minutes until the cubes are crispy. Set aside.
  5. Add thyme to the soup and blend everything with an immersion blender until smooth. Season the soup with salt, pepper, nutmeg, and more thyme if needed.
  6. Ladle the soup into bowls, garnish with cream and leek oil, and top with the toasted croutons. Optionally, sprinkle with a bit more ground pepper and enjoy!
  • Passive Time: 15 min
  • Cook Time: 20 min