Saffron Buns Recipe • A Scandinavian Tradition | Club Foody

 

I love bread 🍞 and when December is here, it brings a tasty assortment of them like Stollen, Rosca de Reyes also know as Three Kinds, Panettone, Potica, Challah, Christopsomo, and many others including this one…
 
When I was working as a bartender, there was a waitress who was from Sweden…. blond 👱‍♀️, blue eyes, tall, pretty with a lovely accent. When there were some downtimes at the bar, often was I asking questions about her culture and food.
 
In December, we all decided to bring something sweet representing our culture, our roots. One brought Gingerbread Cookies, there was a Flapper Pie 🥧, another was Panettone, and so on. I decided on a Sugar Pie while the one from Sweden brought these bright golden yellowish looking rolls… Saffron Buns!
 
Formed as an “s” with coils on both ends and a raisin in the center of each, these cute little guys are so delicious 😋! The buns are sweet and fluffy with a nice buttery taste to them. Colorful with a delicate floral note from the saffron, they make the prefect breakfast bread for the Holidays!
 
As the title refers, the buns are made with saffron giving the flavor profile some complexity. This is the most expensive 💰 spice in the world. Sold anywhere from $12 to $20 a gram, this is an ingredient that should be used for special dishes like Paella, Saffron Rice Stuffing, Lamb Tagine, Bouillabaisse, etc.
 
There’s a traditional religious meaning behind them. Also know as Lussekatter, these are made the day before December 13th. The next morning which is St Lucia Day, the oldest daughter delivers tea or coffee ☕ along with these rolls to her parents. This Festival of Light is celebrated in many Scandinavian countries.
 
When I tasted them the first time, there was cardamom in the buns. Things have changed but back then, I wasn’t really using this particular spice so when she gave me the recipe after requesting it a few times, I substituted cardamom for cinnamon and nutmeg. If you decide to go with it, use 1 teaspoon.
 
During winter, my kitchen is cold 🥶 until I start making something. Prior to letting the dough rise, I start my oven at 350ºF for a couple minutes at the most and then shut it off. I place my dough in a bowl, cover and transfer to the oven. It makes a nice and cozy draft-free area for the dough to rise.
 
When it finally doubles in size, I make roughly 14 balls of about 2 inches in diameter from the dough. If I want to be meticulous about it, I should weight the dough, divide it equally in 14 pieces and then roll them out into an oblong shape until it reaches 15 inches long… but I don’t!
 
Colorful from the saffron-infused milk, these tasty sweet Saffron Buns are a great addition to your Holiday 🎄 baking list! Enjoy these delightful saffron-hued sweet rolls this season with a nice cup of coffee or tea…
Bon Appétit! 🍽
 
Here are more festive recipes for you to enjoy… 😀
– Holiday Turkey
– Stuffed Dates with Gorgonzola
– Mistletoe Kiss
– Oysters Rockefeller
– Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon
– Scallops and Roasted Chestnut Soup
– Tourtière
and for even more bread recipes 🍞, click on this link… Recipe Category • Bread & More

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/saffron-buns/

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Pork Loin Chops with Cranberry & Pistachio Chutney | Club Foody

 

As much as the Holidays 🎄 are the most “insane” time of the year, let’s admit it, it’s also gorgeous and colorful. By the end of November all through the beginning of the New Year, there are decorations, props and displays everywhere.
 
It’s also a great occasion to do the same by beautifully enhancing the recipes like Canard aux Montmorency, Coquilles St Jacques, Pork Tenderloin Vitali, Paella de Marisco, Crown Roast of Pork, Steak Oscar, Lobster Newberg, Mediterranean Leg of Lamb, Escargot con Funghi in Vol-au-vent, and many more.
 
There’s another one I like serving during December and it’s Pork Loin Chops with Cranberry & Pistachio Chutney! Elegant, tasty and so easy to make 👩‍🍳, this is an amazing dish perfect to enjoy anytime this month! Fairly quick to make, this is a great entrée to serve during the Holidays…
 
The combination of cranberries and pistachios along with Port wine and orange juice compliment the protein perfectly. Although the chutney pairs well with pork, there are other delicious options such as chicken, quail, turkey, 🦆 duck or even fish.
 
This Pork Loin Chops with Cranberry & Pistachio Chutney recipe is quick and easy to make. What takes the most time is to cook the loin chops. They’re normally about 1 ½ to 1 ¾-inches thick and for that reason, cooking time may differ slightly. The best way to know when they’re cooked is to use a thermometer and when the internal temperature reads 140ºF, they’re done.
 
From start to finish, the chutney takes roughly 15 minutes ⏳. In that mixture, I use Port wine but dry red wine or Sherry are both amazing substitutes. Another one that came to my mind the other day that might work as well is dry vermouth. Its taste is not far off from Port.
 
Fresh or frozen cranberries can be used but if you opt for the frozen ones, make sure to bring them to room temperature. When they’re in the skillet, if they start bursting too fast, reduce the heat. After the cooking time is up and there are some that haven’t burst, gently break them down a little with the tip of a wooden spatula – we’re not making cranberry sauce and still want some shape to them.
 
Pork Loin Chops with Cranberry & Pistachio Chutney is a festive recipe. It’s a tasty and classy way to enjoy this protein. Served with steamed vegetables 🥦 and mashed potatoes, this will bring beauty to your table this month…
Bon Appétit! 🍽
 
Check out these other elegant recipes… 😀
– Sautéed Scallops with Beurre Blanc
– Veal Piccata
– Chicken Cordon Bleu
– Mediterranean Fish Fillet with Tapenade
– Fondue Bourguignonne – Beef Fondue
– Duck Breast with Blood Orange Sauce
– Rack of Lamb with Herbes de Provence
and for even more pork recipes 🐖, click on this link… Recipe Category • Pork

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/pork-loin-chops-with-cranberry-pistachio-chutney/

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Gougères aka Cheese Puffs Recipe • Tasty Bites! | Club Foody

 

This is the time of year when there are a lot of parties going on 🥳. They can be soirées or dinners. Of course, as an excellent host/hostess, not only are you paying attention to the finer details but you also want your guests to enjoy their time and have fun!
 
Without pinpointing all the aspects of creating the perfect event either formal, semi-formal or casual, one thing that should always be on the list is food 🍤! It doesn’t matter what caliber your reception is at, there has to be something to munch on.
 
Hors d’oeuvres and canapés are a great option and also fun because they’re usually small and bite sized. When I host a cocktail party, I want everyone to have a good time. I make sure I have all my guests’ favorite liquors, plus plenty of wine 🍷 and beer 🍺. As I want the evening to last, there’s a big tray of canapés.
 
When it comes to dinner parties, there’s always something to nibble on before people sit at the table for the first course. It can be some Crab Rangoon, Russian Deviled Eggs with Caviar, Beet Hummus, Baked Goat Cheese with Almonds, Stuffed Buns, Saganaki Opa, and many more.
 
There’s a French recipe that is always a crowd pleaser and it’s Gougères aka Cheese Puffs! These bite-sized pastries are pure yumminess and ideal for any event! With a gorgeous savory taste to them, these little guys make great hors d’oeuvres!
 
They’re also easy to make. The hardest part (not really) is to make the Pâte à Choux also known as Choux Pastry. After this is done, the rest is a breeze! Simply mix the ingredients in the bowl of a stand mixer and voilà, done! This process takes less than 10 minutes ⏳.
 
There’s an ingredient that in my mind is totally not interchangeable 🚫 and it’s the Dijon Mustard. Many might want to use yellow mustard… please, don’t! Not all mustards are created equally and ingredients change from one to another. Let me explain…
 
Dijon mustard is sharper in taste than yellow mustard because the ingredients to make them are different. The French one is made with dark brown mustard seeds although black can often be used along with a white wine, vinegar, water and salt 🧂 mixture.
 
Yellow mustard on the other hand, is made with powdered yellow mustard seeds (the mildest of all mustard seeds), ground turmeric with vinegar as well as water 💦 and salt. If you switch mustard and go for yellow, the results would lack intensity.
 
The cheese 🧀 is another story and there are three options to choose from when making Gougères aka Cheese Puffs. As much as Gruyère is easy to find, Comté cheese might be harder depending on where you live. One we can all count on finding is sharp white Cheddar cheese.
 
What I like to do when I entertain is to make them ahead of time and place them in the freezer. When it’s time to serve, I put one baking sheet in the oven while the other one sits on the counter so it has time to thaw out a little. I bake the frozen ones maybe 8 to 10 minutes longer at 350ºF than the ones from the fridge which go straight in the oven for 30 to 35 minutes or until puffed and golden.
 
To have them “puffed”, DO NOT OPEN THE OVEN DOOR under any circumstances! Gougères, Éclairs, Profiteroles, and any other confections made with Choux Pastry are basically filled with air. They get their puffiness from the heat of the oven so if the door is opened during cooking time, they can deflate due to the cold air coming in from outside.
 
Deliciously cheesy, these Gougères aka Cheese Puffs are ideal when entertaining! These bite-sized little guys make the perfect hors d’oeuvre for your cocktail party or when having guests over for dinner.
Bon Appétit!🍽
 
Here are several more delicious hors d’oeuvre recipes for you to enjoy… 😀
– Stuffed Dates with Gorgonzola
– Sardine Cups
– Duxelles Bruschetta
– Crab Stuffed Mushrooms
– Spanakopita
– Brie en Croûte
– Pull-Apart Garlic Bread
and for even more appetizer recipes 🍣, click on this link… Recipe Category • Appetizers

For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/gougeres-aka-cheese-puffs/

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Baked Ziti Recipe • A Tasty & Satisfying Pasta Dish! | Club Foody

 

Recently, after posting my Turkey Pasta Casserole on social media, a subscriber of mine and I were chatting about not having pasta every week. We both came to the conclusion that we would have serious withdrawal symptoms 🤯.
 
I love pasta… plain and simple! I find it versatile because there is a wide selection of noodles, sauces and combinations that can be combined to create a delicious meal! Do I have a favorite dish? Let’s see 🤔… nope! I can’t pick any as I like them all depending on my mood and the season…
 
On the website, there are over 4 dozen pasta recipes 🍝 and they keep coming! I have an assortment of flavors to please everyone like Meat Manicotti, Fettuccine alle Vongole, Mac and Cheese, Orzo alla Milanese, Italian Stuffed Pasta Shells, Pastitsio, Spaghetti Aglio e Olio, etc.
 
With this array of recipes, here’s another one… my Baked Ziti! Super cheesy 🧀 (I’m not kidding you) with a nice bold flavor, this pasta dish is comfort food to the max! It’s loaded with yumminess! This warm, flavorful casserole is the perfect meal to enjoy anytime!
 
As for the base of this recipe, I use a mix of ground beef and hot Italian sausage. The combination is so tasty 😋. Can you use mild? I don’t recommend it. The dish needs a little bite to it and the hot sausage balances it out nicely. To make it from scratch, click on this link… Hot Italian Sausage
 
There’s some dry red wine 🍷 that goes in the mixture along with marinara and passata sauce. People are familiar with Marinara Sauce but not so much when it comes to Passata which is a purée from ripe tomatoes. They’re passed through a fine sieve giving a beautiful flavor of raw tomatoes 🍅 without seeds and skins.
 
This Baked Ziti has a lot of different cheeses in it. I use ricotta, Fontina and Grana Padano although the last one can be substituted with Parmesan cheese. I prefer Fontina over Mozzarella because the flavor is far superior 🥇. It’s a lovely cheese and if you’ve never had Fontina before, you’ll understand after trying it.
 
When it comes to seasonings, I’m pretty conservative with this recipe. There’s just salt 🧂, pepper and Italian seasoning which you can make this blend from scratch by clicking on this link… Italian Seasoning • Homemade Blend. I add some parsley and that’s it. I really want the flavor of the cheeses and the meat to shine through.
 
Obviously, ziti is the pasta choice. I find it’s the best fit for meat sauce and cheeses. On the other hand, penne rigate or rigatoni both have ridges on the noodles and are delicious alternatives! They’re all cylindrical, hollow pastas trapping all the goodness in every bite 😍!
 
If you’re looking for a hearty, bold and tasty casserole, don’t look any further. Packed with deliciousness, this Baked Ziti is an amazing dish to serve during the fall and winter! It’s a lovely casserole recipe that you and your family will love 💖!
Bon Appétit!🍽
 
Check out these other flavorful pasta recipes…😀
– Creamy Shrimp Linguine
– Meat Lasagna
– Zucchini Pork Penne
– Turkey Tetrazzini
– Spicy Sausage Penne all’Arrabbiata
– Tuna Casserole
– Pappardelle with Pancetta & Mushrooms
and for even more pasta recipes 🍝, click on this link… Recipe Category • Pasta & Pizza

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/baked-ziti/

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Butterscotch Coffee Creamer Recipe | Club Foody

 

I’m a coffee addict! I love the taste and, with the number of hours I spend every day on the site, a few cups of Joe ☕ keep me alert and boosts my energy. Many times, I like to enhance the taste and pour in some of this…
 
Coffee Creamer!
I make them from scratch! I’m not too crazy about the commercial brands as many use unhealthy trans fats along with chemicals such as cellulose gum or carrageenan both thickening agents, plus preservatives and artificial flavors. Most of them don’t even contain cream or milk 🥛…
 
Once every few months, I spoil us with the “real” homemade stuff! The ones David and I enjoy the most are French Vanilla, Hazelnut, Pumpkin Spice, Caramel Latte, Gingerbread, and this one… Butterscotch Coffee Creamer!
 
Like any of them, this recipe is very easy to make 👩‍🍳👨‍🍳 and the flavor is incredible! Smooth and velvety, this is a tasty way to boost your coffee’s flavor! When I want to indulge and spike our morning beverage, this is the condiment that I make! It’s rich so enjoying it in moderation is wise.
 
The process is very simple. The butterscotch chips are slowly melted in a bain marie (double boiler… same difference) along with half-and-half. The only advice I can give you is to play your favorite music 🎶 because it takes time.
 
What about using the microwave? Of course, it will be faster to make but I’m not a fan of it. As much as it would expedite the process, a couple seconds too long and the mixture can be burned. The double boiler might take time but it never fails.
 
How to use it properly…
Add a little bit of water 💧 in a pot before placing a bowl that sits tightly – it can be a stainless steel or glass bowl. It’s important that the bottom of the bowl doesn’t touch the water otherwise it will get too hot and might scorch or curdle the ingredients. Leave a little gap in between.
 
Setting the burner on medium-low, the rising steam from the simmering water with slowly warm up the contents. The indirect heat will gently melt or temper the ingredients. I use this method often when melting chocolate 🍫.
 
Making Butterscotch Coffee Creamer is a treat as long as you don’t add butter 🧈. There’s already some in the chips. Many make the mistake of adding some and every time it’s transferred to the fridge, the texture solidifies due to the butter.
 
When the chips are finally melted – I’m serious, it takes time! -, the rest of the ingredients go in including milk. I use 1% although 2% is still reasonable. I highly suggest to stay away from homo as the mixture is already thick enough.
 
If you’re a true coffee lover, don’t spoil it with the chemical poison sold at the store and enjoy a nice cup of Joe topped with this decadent Butterscotch Coffee Creamer…
Enjoy! ☕
 
Check out these other delicious non-alcoholic beverage recipes… 😀
– Tropical Sunshine Smoothie
– Vietnamese Iced Coffee
– Orange Julius Copycat
– Indian Masala Chai
– Garden Vegetable Juice
– Agua de Jamaica
– Best Homemade Hot Cocoa
and for even more beverage recipes 🧃, click on this link… Recipe Category • Beverage

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/butterscotch-coffee-creamer/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube