Host The Toast https://hostthetoast.com/ a Kitchen Kapers blog Thu, 24 Nov 2022 16:43:03 +0000 en-US hourly 1 https://wordpress.org/?v=6.0.3 https://hostthetoast.com/wp-content/uploads/2016/09/cropped-cropped-iconhtt-2-32x32.png Host The Toast https://hostthetoast.com/ 32 32 42313172 Fluffy Pumpkin Pancakes https://hostthetoast.com/fluffy-pumpkin-pancakes/ https://hostthetoast.com/fluffy-pumpkin-pancakes/#respond Wed, 23 Nov 2022 19:49:49 +0000 https://hostthetoast.com/?p=15073 The best pumpkin pancakes incorporate dense, moist canned pumpkin while keeping the end product fluffy and airy. This recipe manages to do so while packing in tons of Fall flavor in the form of pumpkin spices and pumpkin flesh. The pancakes are warm, delicious, and you’ll want them every weekend of the chilly season! NO-FAIL...

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The best pumpkin pancakes incorporate dense, moist canned pumpkin while keeping the end product fluffy and airy. This recipe manages to do so while packing in tons of Fall flavor in the form of pumpkin spices and pumpkin flesh. The pancakes are warm, delicious, and you’ll want them every weekend of the chilly season!

The best pumpkin pancakes incorporate dense, moist canned pumpkin while keeping the end product fluffy and airy. This recipe manages to do so while packing in tons of Fall flavor in the form of pumpkin spices and pumpkin flesh. The pancakes are warm, delicious, and you’ll want them every weekend of the chilly season!

NO-FAIL PUMPKIN PANCAKES

When the temperature drops, you hear a lot about pumpkin: pumpkin spice coffees, pumpkin pies, pumpkin bread, and so on. It’s everywhere. But my favorite of all the pumpkin dishes, pumpkin pancakes, gets less hype than is deserved. Why is that? Maybe because the majority of pumpkin pancake recipes fall into one of two categories: either severely lacking in pumpkin presence, or extremely pumpkin-y, but stodgy and slimy on the inside. 

Every once in a while, though, you’ll stumble across a stack of pumpkin pancakes that nail the balance. And once you know the keys to make them yourself, every pumpkin pancake you plate from that point on will be absolutely perfect.

THE FOOL-PROOF KEYS TO SUCCESS

Perfect pumpkin pancakes are easier than they sound. All you have to do is keep a few tips in mind:

  • Use both pumpkin puree and pumpkin spices to add plenty of warm seasonal flavor.
  • Buttermilk and leavening agents give tang and lift that balance naturally heavy and sweet pumpkin.
  • Separate and whip the egg whites to trap air, which creates extra lightness and lift in the pancakes.
  • Cook the pancakes longer on a lower temperature to ensure that the pancakes cook through and prevent slimy pumpkin batter.

The best pumpkin pancakes incorporate dense, moist canned pumpkin while keeping the end product fluffy and airy. This recipe manages to do so while packing in tons of Fall flavor in the form of pumpkin spices and pumpkin flesh. The pancakes are warm, delicious, and you’ll want them every weekend of the chilly season!

WHY YOU’LL LOVE THIS RECIPE

  • The pancakes are soft, thick, and airy
  • It packs in plenty of pumpkin flavor
  • You can either use real buttermilk or a DIY version with great results
  • You can customize them with mix-ins or toppings like chocolate chips or candied pecans for delicious variations
  • These pancakes are freezer-friendly. Cook in advance, freeze, and reheat for breakfast-on-the-go whenever the craving strikes!

WHAT YOU’LL NEED FOR THIS RECIPE

  • Flour. No special flour needed, all-purpose flour will form the base of the batter.
  • Brown Sugar. Brown sugar includes molasses, which will give the pancakes more depth and warmth.
  • Baking Powder and Baking Soda. Using both baking powder and baking soda gives extra lift and prevents the baking soda from neutralizing all of the buttermilk’s tang.
  • Salt. Salt balances the sweetness and brings out the natural flavors of the pumpkin.
  • Cinnamon and Nutmeg. These spices are the main flavors of “pumpkin spice” (and the season in general!) Add them in for warmth, spice, and slight nuttiness.
  • Buttermilk. The acid in buttermilk helps with leavening and also gives the pancakes a delicious tang.
  • Pumpkin Puree. Too many fall recipes only use pumpkin spice and not actual pumpkin. But canned pumpkin puree will add a deep squash flavor that brings the pancakes to the next level.
  • Eggs. Egg yolks add richness while egg whites give lift and structure.
  • Vegetable oil. Oil keeps the pancakes moist and also prevents them from sticking or burning on the pan.

CAN I USE FRESH PUMPKIN INSTEAD OF CANNED?

Yes, you can use fresh pumpkin puree if you have pumpkins on hand! To make pumpkin puree, roast chunks of pumpkin flesh at 350°F for 45 minutes, or until the pumpkin is fork-tender. Then let it cool, peel off the skin, and pulse in the food processor until smooth. 

You can use this immediately, refrigerate to use for up to a week, or freeze for up to 6 months

I DON’T HAVE BUTTERMILK! WHAT DO I DO?

That’s okay, you can make a DIY version. Pour your milk into a measuring cup. Then, for every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar. Let the mixture stand for 10 minutes, until the milk is ever-so-slightly curdled. Then you have a great stand-in for tangy buttermilk!

The best pumpkin pancakes incorporate dense, moist canned pumpkin while keeping the end product fluffy and airy. This recipe manages to do so while packing in tons of Fall flavor in the form of pumpkin spices and pumpkin flesh. The pancakes are warm, delicious, and you’ll want them every weekend of the chilly season!

HOW TO MAKE FLUFFY PUMPKIN PANCAKES:

  1. Combine the dry ingredients. Whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  2. Do the same with the wet ingredients. In a separate bowl, whisk pumpkin, buttermilk, egg yolks, vanilla extract, and oil.
  3. Add the wet to the dry. Mix until combined– don’t worry about slight lumps.
  4. Beat the egg whites and add ’em in. You want them to be nice and stiff. Be sure to fold them in gently.
  5. Let it rest for 10 minutes. This allows the flour to absorb the liquid and creates a fluffier pancake.
  6. Cook the pancakes. On a buttered or oiled griddle, cook the batter until golden on each side.
  7. Top as desired. Serve with butter, maple syrup, nuts, or whipped cream.

HOW TO KNOW WHEN TO FLIP PANCAKES

The edges will look dry and set and bubbles will begin to form in the middle of the pancake when it’s ready to flip. This should take about 4 minutes per side, but can be faster so keep an eye out!

HOW TO SERVE PUMPKIN PANCAKES

You can serve these pancakes on their own, or with a simple pat of butter and maple syrup, as pancakes are traditionally plated. But for my pancakes? I can’t have ’em without some delicious Whipped Pumpkin Butter and a sprinkle of Easy Stovetop Candied Pecans. Trust me on this one.

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Fluffy Pumpkin Pancakes


  • Author: Morgan
  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 2 cups buttermilk
  • 1 cup pumpkin purée
  • 2 large eggs, yolks and whites separated
  • 2 tablespoons vegetable oil, plus more for greasing the skillet
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat griddle or large non-stick skillet to medium heat.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate bowl, whisk together the pumpkin puree, buttermilk, egg yolks, vanilla extract, and oil.
  4. Pour the wet ingredients into the bowl of dry ingredients, and whisk to combine. The batter should stay slightly lumpy so be sure not to overmix.
  5. In a separate bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the batter. Let rest for 10 minutes.
  6. Butter or oil the griddle or baking. Pour out 1/2 cup of batter for each pancake and spread into a circle.
  7. Cook each pancake until golden brown, approximately 3-4 minutes per side.
  8. Serve warm with butter, nuts, and syrup, if desired. *

Notes

  • Prep Time: 20 mins
  • Cook Time: 10 mins

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Whipped Pumpkin Butter https://hostthetoast.com/whipped-pumpkin-butter/ https://hostthetoast.com/whipped-pumpkin-butter/#respond Tue, 22 Nov 2022 16:26:50 +0000 https://hostthetoast.com/?p=15059 It takes just 10 minutes and a handful of ingredients to make this Whipped Pumpkin Butter and drastically improve any fall recipe. Slather some on your rolls, pancakes, or toast for a heavenly autumn experience. THE BEST WAY TO USE LEFTOVER PUMPKIN If you don’t know what to do with the last bits of canned...

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It takes just 10 minutes and a handful of ingredients to make this Whipped Pumpkin Butter and drastically improve any fall recipe. Slather some on your rolls, pancakes, or toast for a heavenly autumn experience.

It takes just 10 minutes and a handful of ingredients to make this Whipped Pumpkin Butter and drastically improve any fall recipe. Slather some on your rolls, pancakes, or toast for a heavenly autumn experience.

THE BEST WAY TO USE LEFTOVER PUMPKIN

If you don’t know what to do with the last bits of canned pumpkin (or fresh pumpkin puree, if that’s how you roll)– allow me to introduce you to the best spread you’ll have all season: Whipped Pumpkin Butter.

As your meal cooks, you can use that time to whip this butter together (quite literally). And while the recipe takes just minutes, it’ll dramatically kick up the flavor of your favorite carb.

Now, just to be sure we’re on the same page here, this Whipped Pumpkin Butter isn’t like the kind of “pumpkin butter” you’d expect after simmering pumpkin puree with sugar and cinnamon until reduced and ultra-thick and jam-like. Instead, this Whipped Pumpkin Butter is technically a sweet, cinnamony, and beautifully silky pumpkin compound butter. 

WHAT IS COMPOUND BUTTER?

Compound butter is a mixture of softened, unsalted butter and additive flavor ingredients such as herbs, spices, and/or sweeteners. The final result can be used to top breads, meats, vegetables, and more. 

WHY YOU’LL LOVE THIS WHIPPED PUMPKIN BUTTER

  • It comes together in minutes.
  • You can serve it on all sorts of breads, breakfasts, and baked goods.
  • It can be made ahead of time and is freezer-friendly.
  • It lends rich, creamy, nutty, and sweet flavors to your recipes. 
  • Piping the butter makes for an impressive display. 

It takes just 10 minutes and a handful of ingredients to make this Whipped Pumpkin Butter and drastically improve any fall recipe. Slather some on your rolls, pancakes, or toast for a heavenly autumn experience.

WHAT YOU’LL NEED FOR THIS RECIPE

  • Pumpkin Puree. This recipe is great for using leftover canned pumpkin puree or fresh pumpkin puree. The pumpkin adds a squashy, nutty flavor to the butter.
  • Butter. This is where the recipe gets its richness and whippable texture. Use quality unsalted butter for the most pure flavor.
  • Maple Syrup or Honey. Add sweetness and depth to the recipe with maple syrup or honey.
  • Cinnamon. Ground cinnamon adds warmth and is the most commonly paired spice with pumpkin. In fact, the majority of “pumpkin spice” flavor is just cinnamon, so it makes total sense to add it here.
  • Salt. If using unsalted butter, add salt to taste. If you only have salted butter to work with, you’ll not have to add more salt on top of it.

CAN I USE OTHER SQUASHES? CAN I USE OTHER SPICES?

Yes, you can swap out the pumpkin puree for butternut squash, sweet potato, or acorn squash if desired. You can also add additional spices– I would recommend staying with typical pumpkin spices such as nutmeg, cloves, and ginger.

HOW TO MAKE WHIPPED PUMPKIN BUTTER

It could not be easier to make this Whipped Pumpkin Butter. In fact, it only takes 4 steps.

  1. Put it all in a bowl. Add all of your ingredients to a large bowl with plenty of room for splatter and for the mixture to grow as it aerates. 
  2. Whip it. Whip it good. Use a hand mixer or stand mixer to whip until well-combined and lightly airy. It will look grainy and wet at first, but keep at it!
  3. Taste and adjust. Give it a taste. Add more sweetener, salt, or cinnamon if desired.
  4. Serve. Pipe, spoon, or swirl the pumpkin butter into small bowls or short jars to serve. Alternatively, refrigerate or freeze for later.

MAKE INDIVIDUAL PUMPKIN BUTTER PATS

If walking around to every guest at your Thanksgiving table to personally pipe a swirl of pumpkin butter atop their rolls isn’t an option, don’t worry, you can still make sure every person at the table has a beautiful butter pat.

To do so, use a piping bag with a large decorating tip to pipe the pumpkin butter onto a wax paper lined baking sheet. You’ll want to use roughly 1 tablespoon worth of butter for each pat. Transfer the baking sheet filled with pumpkin butter swirls to the refrigerator until they become firm.

20-30 minutes before serving, gently release the butter pats from the wax paper using a spatula. Allow to soften and warm at room temperature.

WHAT RECIPES PAIR WITH WHIPPED PUMPKIN BUTTER?

Practically any sweet carb, breakfast food, or baked good could benefit from pumpkin butter. Some of my personal favorites include:

  • Dinner Rolls or Biscuits. Any sort of dinner roll, crescent roll, or biscuit would be the #1 choice in my book for this pumpkin butter. If you’ve enjoyed the Cinnamon Honey Butter from Texas Roadhouse, you’ll know exactly how tasty a sweet butter can be on bread!
  • Toast. It’s simple, but even a classic like buttered toast can be elevated with a little pumpkin butter and perhaps an extra drizzle of honey if you’re feeling particularly sweet!
  • Pancakes. Any stack of flapjacks would be great with pumpkin compound butter on top, but I especially like to double down on pumpkin flavor and use this butter on my fluffy pumpkin pancakes. This combo’s the perfect way to use a whole can of pumpkin in one sitting.
  • Pumpkin Bread or Cornbread. It goes almost without saying that warm pumpkin bread with a pat of pumpkin butter is like a fall flavor explosion. And cornbread? It might seem less obvious, but you’ll fall in love with the combination.
  • Breakfast Foods. Sure, we touched on toast and pancakes, but muffins, cinnamon raisin bagels, waffles, and even oatmeal would all be fantastic with a slather of whipped pumpkin butter.

HOW TO STORE WHIPPED PUMPKIN BUTTER

The butter can be stored in an airtight container in the refrigerator for up to 10 days.

If you want more time, the butter can be frozen for up to 12 months.

You’ll have to defrost the butter in the refrigerator overnight before serving if using from frozen. 

Keep in mind that the whipped pumpkin butter’s texture will change slightly as time goes on. It can harden and deflate over time, so you may have to briefly re-whip the butter if it sat for an extended time, especially if it spent several months in the freezer. But not to worry, it will take just a minute or so of effort to get to its previous airy, silky texture!

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Whipped Pumpkin Butter


  • Author: Morgan
  • Total Time: 10 minutes
  • Yield: 8

Ingredients

  • 1/2 cup butter (1 stick), softened
  • 1/4 cup pumpkin puree
  • 2 tablespoons maple syrup or honey
  • 1/2 teaspoon cinnamon
  • Kosher salt, to taste

Instructions

  1. In a large bowl, combine the butter, pumpkin puree, maple syrup, cinnamonm
  2. Using a hand mixer or stand mixer, whip the mixture until well-combined and lightly airy. It will take several minutes, so don’t worry if it looks a bit wet and grainy at first. Adjust seasonings and add salt, to taste.
  3. Pipe, spoon, or swirl the pumpkin butter into small bowls or short jars to serve. Alternatively, refrigerate or freeze for later.
  • Prep Time: 10 minutes

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Easy Candied Pecans (10-Minute Stovetop Recipe) https://hostthetoast.com/easy-candied-pecans-10-minute-stovetop-recipe/ https://hostthetoast.com/easy-candied-pecans-10-minute-stovetop-recipe/#respond Sun, 20 Nov 2022 23:10:04 +0000 https://hostthetoast.com/?p=15041 It takes less than 10 minutes to make delicious candied pecans thanks to a simple stovetop shortcut. Use this versatile glazed pecan recipe in salads, cheese boards, baked goods, and more.  CANDIED PECANS IN JUST 10 MINUTES The simplest tip I have for making everything taste better – especially throughout the holiday season – is...

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It takes less than 10 minutes to make delicious candied pecans thanks to a simple stovetop shortcut. Use this versatile glazed pecan recipe in salads, cheese boards, baked goods, and more. 

It takes less than 10 minutes to make delicious candied pecans thanks to a simple stovetop shortcut. Use this versatile glazed pecan recipe in salads, cheese boards, baked goods, and more. 

CANDIED PECANS IN JUST 10 MINUTES

The simplest tip I have for making everything taste better – especially throughout the holiday season – is to spend 10 minutes making these stovetop candied pecans and put. Them. on. Everything.

Seriously, what pile of pancakes wouldn’t be enhanced with a sprinkle of candied pecans beneath the syrup? What salad wouldn’t be better studded with sweet and crunchy nuts? Could you resist a sprinkle of sugary pecans on your morning oatmeal, or maybe on your roasted veggies at dinner? 

Maybe you could, but you shouldn’t. Because this is one of those ingredients that so easily can take a pretty good meal to the “epic” level. 

That is, as long as they even make it to meal time. They’re pretty hard to stop snacking on. (I say, while typing with slightly sticky fingers from depleting my own candied pecan reserve while I work.)

WHY YOU’LL LOVE THESE STOVETOP CANDIED PECANS

  • They’re extremely quick and easy to make.
  • They can be used to enhance a huge variety of dishes or simply eaten as a snack.
  • They make fantastic gifts for the holidays.
  • They can maintain a fresh flavor for weeks.

WHAT YOU’LL NEED FOR THIS RECIPE

  • Sugar. I use 2 types of sugar for these candied pecans– granulated sugar and light brown sugar. This way, the candy mixture gets a fair amount of moisture and toffee-like flavor while still taking on a bright, brittle finish.
  • Butter. Adding butter creates a glossy, delicious caramel that can more easily coat the pecans.
  • Water. Water will help the sugars distribute around the pan so they are able to caramelize more evenly, and will allow for a slightly thinner candy shell on the nuts.
  • Cinnamon. This is optional, but just a bit of cinnamon can add a lot of warmth to the candied nuts without being overwhelming. 
  • Sea salt. When added to sweets, salt will bring extra flavor and contrast.
  • Pecans. Of course you need pecans to make candied pecans. But why are pecans my favorite nut to candy? Pecans are especially sweet, buttery, and rich, which makes them especially suited for sweet preparations.

CAN I USE OTHER NUTS WITH THIS METHOD?

Yes, you can absolutely use this recipe to make other types of candied nuts. It will work especially well with almonds, walnuts, peanuts or macadamia nuts without requiring significant adjustment to the recipe. 

It takes less than 10 minutes to make delicious candied pecans thanks to a simple stovetop shortcut. Use this versatile glazed pecan recipe in salads, cheese boards, baked goods, and more. 

HOW TO MAKE CANDIED PECANS ON THE STOVETOP

Traditionally, candied pecans are made in the oven and feature whipped egg white in addition to the sugars and seasonings that create the brittle candy crust. However, despite the fact that it’s not hard to do, that method requires multiple bowls and nearly an hour to prepare. 

The stovetop method of making candied pecans (which are also often referred to as “glazed pecans”) slashes the time required significantly, so you can whip it together as you prepare the rest of your meal without hogging critical oven space. 

  • Create the caramel glaze. Combine all of the ingredients except for the pecans in a skillet over medium heat and cook until a smooth caramel forms. 
  • Add the pecans. Mix the nuts in until they’re fully coated and fragrant.
  • Let cool. Transfer to a lined baking dish and allow the candied pecans to set.
  • Break apart and eat. Snap the pieces apart and use immediately or store for later!

POTENTIAL VARIATIONS

  • Hot & Spicy. For a spicy version, add cayenne pepper, to taste, to the caramel base. I’d recommend a range of 1/2 to 1 full teaspoon for 2 cups of pecans. Chili powder can also make for a tasty, smoky alternative, especially along with a little lime zest!
  • Orange Zest. Used in a variety of nutty recipes, orange zest can add a delicious brightness to your candied pecans.
  • Chinese 5 Spice Powder. These warm spices will really elevate your candied pecans, doubly so when used in addition to orange zest. 
  • Vanilla. A bit of vanilla extract can go a long way in candied nut recipes. Feel free to add some in here, if desired!
  • Maple Syrup. Swap out some of the brown sugar for maple syrup for an equally delicious option!

It takes less than 10 minutes to make delicious candied pecans thanks to a simple stovetop shortcut. Use this versatile glazed pecan recipe in salads, cheese boards, baked goods, and more. 

HOW CAN I USE CANDIED PECANS?

There are a seemingly limitless amount of recipes that can be made better with candied pecans. I’ll give a few of my favorite examples:

  • Salads. I love using candied pecans in recipes like this Honey Crisp Apple Salad with Cider Vinaigrette!
  • Ice Cream. Nearly any flavor can be made better with a bit of candied pecan on top! 
  • Autumn Vegetables. Add candied pecans to roasted brussels sprouts, green beans, or mashed sweet potatoes for crunch!
  • Baked Goods. Sprinkled or pressed on top of cakes, pies, cookies, or brownies, these candied pecans will take your desserts to the next level. 
  • Breakfast Foods. Imagine these on top of maple oatmeal or a stack of pumpkin pancakes! They’re also great when mixed into granola.
  • Charcuterie Boards. Wine, cheese, sliced meats and candied pecans = the perfect spread.
  • Christmas Presents. Divide the pecans in glass jars with ribbons and a small notecard card as a sweet gift for the holidays.

HOW TO STORE CANDIED PECANS

Glazed pecans can last quite a while when stored properly. When transferred to an airtight container, you can keep them on the counter for up to 2 weeks and they’ll stay fresh. If you’d like to keep them for longer, store in the refrigerator, where they will stay good up to 3 weeks, or freeze for up to 3 months to thaw and enjoy later.

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Easy Candied Pecans (10-Minute Stovetop Recipe)


  • Author: Morgan
  • Total Time: 10 minutes
  • Yield: 8

Ingredients

  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt 
  • 2 cups pecan halves

Instructions

  1. Line a baking sheet with parchment paper (or a silicone baking mat) and set aside.
  2. Combine granulated sugar, light brown sugar, water, ground cinnamon and butter in a nonstick skillet over medium heat.
  3. Stir frequently until the sugar is fully dissolved and a light caramel begins to form, about 3-4 minutes.
  4. Pour in the pecans and stir to coat fully. Then spread the pecan mixture over the prepared baking sheet. Let cool until solidified, about 5 minutes.
  5. Gently break the pecans apart. Use immediately or transfer to an airtight container.
  • Prep Time: 5 mins
  • Cook Time: 5 mins

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Hot German Potato Salad (Kartoffelsalat) https://hostthetoast.com/german-potato-salad-kartoffelsalat/ https://hostthetoast.com/german-potato-salad-kartoffelsalat/#comments Mon, 31 Oct 2022 17:57:17 +0000 https://hostthetoast.com/?p=1119 Hot German Potato Salad is the ultimate mayo-free side dish for any time of year. This recipe features a warm bacon vinaigrette, which coats the potatoes and soaks in as it sits for extra flavor. With bacon, onions, broth, and vinegar in the mix, there’s no shortage of flavor in this potato salad. Did I...

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Hot German Potato Salad is the ultimate mayo-free side dish for any time of year. This recipe features a warm bacon vinaigrette, which coats the potatoes and soaks in as it sits for extra flavor. With bacon, onions, broth, and vinegar in the mix, there’s no shortage of flavor in this potato salad. Did I mention there’s bacon? There’s lots of bacon.

German Potato Salad is the ultimate mayo-free summer side dish. With bacon, broth, and vinegar in the mix, there's no shortage of flavor in this potato salad, which is served warm or at room temperature. | hostthetoast.com

About 7 years ago now –after 10 years of begging — I finally got my Omi to teach me all of her authentic and much-loved German family recipes. I may have promised her internet fame in exchange. I may have exaggerated slightly.

My Omi’s recipe has been up here for all of those 5 years, and it’s been super popular. Not just with everyone who has come here to make it again and again, but with everyone at every cookout I’ve had for the past half-decade, because I always have to make it. And while over the years, there have been some slight tweaks to the recipe (which I have updated here, and which I beg you not to tell my Omi about), the traditional basis stays the same– waxy potatoes, bacon and the drippings, plenty of onions, red wine vinegar and broth for flavor, and a generous sprinkle of herbs. Simple. Delicious. An instant hit.

WHY I LOVE THIS RECIPE

  • It requires only a few ingredients
  • It is an authentic German recipe courtesy of my Omi
  • It works any time of year
  • It tastes delicious served warm, cold, or at room temperature
  • It is a versatile side dish that works for large events, cookouts, or simple weekday dinners
  • It is always the first thing to go at a potluck

WHAT IS GERMAN POTATO SALAD?

Typically when Americans hear “Potato Salad” the first thing that comes to mind is the mayo-blanketed variety, often with eggs, celery, and onions in the mix.

However, the German variation, which is generally served warm, doesn’t feature mayonnaise at all. Instead, the dressing is a bacon vinaigrette, which is mixed in while still hot so its flavor can soak into the potatoes.

While German Potato Salad does hail from Germany, as the name implies, there are actually several varieties of potato salad that come from different regions in Germany. Some don’t use bacon at all, some require mustard, some will recommend starchier potato varieties.

As my Omi lived in several different regions in Germany, I can’t be entirely sure where she first learned to make German Potato Salad, but it’s likely influenced by Bavarian and Swabian versions of the dish.

INGREDIENTS

One of the reasons I love making this recipe so often is that it requires such straightforward ingredients but combines into a deeply flavorful dish!

  • Potatoes. Waxy potatoes (such as red or yellow potatoes) are the traditional choice for German Potato Salad. These potato varieties hold their shape much better than russets do, so you’re able to get nicely discernable slices in this potato salad that will absorb the hot dressing. However, starchier russets also have their own advantages (such as the extra starch combining with the dressing to allow it to coat the potatoes more easily), so don’t be afraid to switch things up. Russets will fall apart when stirred, but they still taste just as delicious.
  • Bacon. Bacon is the heart of this recipe’s flavor. This recipe features crisp bacon bits throughout, and also uses the rendered fat as the base of the dressing. American bacon is especially thin, so to make sure that the bacon doesn’t get lost in the mix (or cook too unevenly in the pan), I recommend using thick-cut bacon for this potato salad.
  • Vegetable Oil. While a lot of bacon grease is certainly released into the pan, it’s necessary to add a bit more oil to prevent burning the onions and to ensure that the dressing has enough fat to balance the vinegar.
  • Onions. White or yellow onions both work, and you can slice or chop them– whichever is your preference.
  • Red Wine Vinegar. It’s unclear how traditional the choice of red wine vinegar is in this recipe, as most versions I’ve seen require white vinegar instead. However, my Omi would insist that using white vinegar would be potato salad blasphemy– red wine vinegar offers a deeper flavor and can stand up to the salty, fatty, meaty flavors of the bacon grease and beef broth.
  • Beef Broth or Beef Stock. Ideally, you want to use a really quality beef stock for this recipe so you get a lot of flavor without watering down the final product. I personally use Better than Bouillon brand, which allows me to use significantly more beef base for a deeper, richer flavor, and doesn’t give the metallic taste you often get from canned beef broths.
  • Sugar. Omi’s version does not use sugar, however I found that most authentic versions include a bit of sugar to balance the flavor. You don’t want enough that the salad becomes sweet, but there is quite a lot of acidity and fat in the potato salad that benefits from a spoonful of sugar.
  • Herbs. Traditionally, parsley is the only required herb. Sometimes chives are used as well. I personally like to add dill, which brings more warm and bright flavor than mild parsley does alone.

OMI’S TIPS

As with any grandmother’s recipes, the tips may be just as important as the chosen ingredients.

First and foremost, you should know that Omi very highly stresses the importance of using Heinz red wine vinegar as it’s got the “perfect acidity.” Personally, I’ve never noticed the difference, but it’s worth stating.

Secondly, she advises that you can break up a small piece of potato in the pan while making the dressing if you’d like the dressing to be thicker, as the starch will help.

Lastly, she insists that the best way to make German Potato Salad is to actually make it the night before, refrigerate it, and take it out of the fridge to bring to room temperature before serving. If you want it hot, heat it up the next day, she says. But the time spent in the fridge “really lets the flavor grow.”

HOW TO PREPARE GERMAN POTATO SALAD

  1. Boil the potatoes. You don’t want the potatoes to be falling apart or mushy– boil them until they’re tender but will still hold their shape after cutting.
  2. Make the dressing. Cook the bacon, remove the bacon from the grease, and cook the onions in the rendered grease with a bit of extra oil. Then you can mix in the remaining dressing ingredients– the vinegar, broth, sugar, and seasonings.
  3. Slice the potatoes. By now the potatoes should be cool enough to handle without hurting your hands. Slice them up into 1/2 to 1/4 inch pieces.
  4. Mix it all together. Add the potatoes and reserved bacon back to the pan, along with the herbs.

And that’s all it takes!

Those pesky, picky mayonnaise haters (like myself, sorry!) will never annoy you again with their refusal to try your prized potato salad at big summer BBQs if you serve this version up.  Even those who love the mayonnaise-slathered American version usually enjoy the vinegary German Potato Salad and ask for the recipe.  Everybody wins with German Potato Salad, and I guarantee it will disappear faster than you can imagine.

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Hot German Potato Salad


  • Author: Morgan
  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

  • 5 pounds waxy potatoes (yellow or red potatoes)
  • 1 pound thick-cut bacon
  • 1/4 cup vegetable oil
  • 1 small white onion, sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup beef broth
  • 1 tablespoon sugar
  • 1/4 cup chopped fresh parsley and/or fresh dill
  • Kosher salt and black pepper, to taste

Instructions

  1. Boil the potatoes. Test them by piercing with a fork and drain when they reach the desired consistency (about 20 minutes). Let cool until you can handle them without burning yourself, but don’t let them get cold. Peel and slice into 1/4- 1/2 inch thick slices. Place in a large bowl.
  2. Cook bacon in a large pan over medium heat until crispy. Transfer to a paper towel lined plate and crumble, leaving the grease in the pan.
  3. Add oil and onions to the pan and cool until softened, about 5 minutes. Mix in the vinegar, beef broth, and sugar and bring to a light boil. Then gently toss in the sliced potatoes, half of the bacon, and half of the herbs. Cook until warmed through, stirring occasionally. Season with kosher salt and black pepper, to taste.
  4. Top with remaining bacon and herbs. Let sit for 15-20 minutes to allow the the flavors to absorb. Serve warm.

Notes

  • While I personally prefer the German Potato Salad when it’s served warm, it’s also delicious served cold or at room temperature. Don’t be afraid to make it ahead of time just like you would any other potato salad.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Side
  • Cuisine: German

Keywords: german potato salad, potato salad, hot german potato salad, no mayo potato salad, bacon potato salad

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Easy Berry-Buttermilk Cobbler https://hostthetoast.com/berry-buttermilk-cobbler/ https://hostthetoast.com/berry-buttermilk-cobbler/#comments Sun, 03 Jul 2022 18:22:31 +0000 https://hostthetoast.com/?p=14895   This easy berry cobbler recipe transforms mixed berries into their ultimate form: jammy, tart, and topped with fluffy biscuits for soaking up all of the juices. Two simple additions to homemade cobbler make it especially delicious: cornmeal for slight grit and flavor, and buttermilk for tang and tenderness. Tons of deliciousness, no hard work...

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This easy berry cobbler recipe transforms mixed berries into their ultimate form: jammy, tart, and topped with fluffy biscuits for soaking up all of the juices. Two simple additions to homemade cobbler make it especially delicious: cornmeal for slight grit and flavor, and buttermilk for tang and tenderness. Tons of deliciousness, no hard work required. 

Berry cobbler with vanilla ice cream and fresh berries on a white background

Move over, American pie. This is your quintessential summer dessert– juicy fruit filling, golden top, ice cream, and all– made a whole heck of a lot easier.

Dare I say it? Yes?

It’s also even tastier.

When the sun’s out and the grill’s hot, nothing rounds out the perfect day quite like a scoop of this mixed berry cobbler. It has it all: bright berry syrup, tender cornmeal biscuits, and a swirl of just-slightly-melted vanilla ice cream. In fact, if I had to pick only one dessert to make all summer, every summer, it’d have to be this one. It’s surprisingly simple in its preparation, but an instant addition to the “must repeat” recipe folder once you take a bite.

Mixed berry cobbler in a white baking dish.

WHAT IS COBBLER?

Cobblers, crumbles, and crisps, oh my!

What’s the difference between those three (and buckles, and betties, and pandowdies)? There are about a dozen words for these fruit casseroles, and share a lot in common: they’re all essentially pies without the pie crust. However, each one differs in the type of topping.

Some of the above involve a bit of debate, but cobblers are luckily straight-forward.

A cobbler is a fruit base topped (or “cobbled”) with dough and baked until golden. That dough can be more akin to biscuit dough, cake batter, or pie crust, but the key is that the top is not smoothed down like you would see on a pie, nor is it sprinkled-on-streusel like you’d get with a crumble– it’s dolloped on top with little divisions that almost resemble a cobblestone road.

THE EASIEST FRUIT-FILLED DESSERT

Whoever coined the term “easy as pie” never had a cobbler– because these desserts are easier, faster, and far more foolproof than pie. There’s no rolling of pie dough involved, or perfectly crimping and trimming the edges. Just whip out the food processor (or a big bowl and wooden spoon), mix together your ingredients, and plop ’em over the top of your fruit filling. No smoothing or stretching or stressing required.

Let’s not breeze past the fruit filling by the way. I personally prefer to use fresh berries which are in abundance in summer months, but in a pinch (or just because of your preference), feel free to swap out fresh berries for frozen ones. You can even use other fresh fruits you may have on hand, such as ripe peaches or plums.

 

Up-close photo of ice cream and berries atop fresh berry cobbler.

WHY THIS BERRY COBBLER IS THE BEST

  • Quick and Easy. With less steps than pie preparation and a much shorter cooling time, you can whip up a cobbler with a fraction of the effort and necessary notice.
  • Versatile Ingredients. You can swap in any sort of berry or stone fruit you’ve got on hand– fresh or frozen– and you’ll still have a delicious cobbler at the end of the day.
  • The Best Berry Flavor. If you want to get the most out of your seasonal berries, this is a great way to do it. Instead of relying on a ton of extra spices that can quickly overpower delicate berries, this desert owes most of its flavor profile to the berries and their released juices. A bit of lemon juice and lemon zest, a tiny bit of vanilla extract, and just a pinch of salt bring out the natural flavor.
  • Make it Ahead. Need some extra time the day of? Whip this berry cobbler up the day before and reheat in the oven when you’re ready to serve it. You can even eat it cold from the fridge– it’s delicious either way.

BERRY-BUTTERMILK COBBLER INGREDIENTS

  • Fresh or Frozen Berries. I prefer strawberries, blueberries, and raspberries for my cobbler, but blackberries, cherries, or even peaches can be a great option for this cobbler.
  • Lemon Juice and Zest. Lemon adds brightness and brings out the natural tartness of the berries.
  • Granulated and Coarse Sugars. Granulated sugar adds sweetness and allows the berry juices to turn into syrup, and coarse sugar on top adds extra texture to the cornmeal biscuits.
  • Cornstarch. Cornstarch in the berry filling allows the juices to thicken, preventing overly soggy biscuits or liquidy sauce.
  • All-Purpose Flour. This pantry staple makes up the bulk of the biscuits.
  • Yellow Cornmeal. Cornmeal adds sweetness, nuttiness, and a textural bite to the biscuits, as well as a beautiful golden color.
  • Baking Powder. Baking powder is a leavening agent which allows the biscuits to rise and become fluffy when baked.
  • Unsalted Butter. Cubed unsalted butter helps create a rich, tender biscuit dough.
  • Buttermilk. Buttermilk adds extra tang and tenderness to the biscuits, which balances the sweetness and grit of the cornmeal.
  • Vanilla Extract and Vanilla Ice Cream. Vanilla rounds out the tartness of the berries. This recipe isn’t complete without big scoops of vanilla ice cream to melt and mix with the berry syrup!
8 photos illustrating the process preparing berries, adding them to a baking dish, sprinkling with sugar, mixing, creating biscuit dough, dolloping the dough over the fruit, brushing with buttermilk and sprinkling with sugar, and serving fresh from the oven.

Close-up photo of Berry-Buttermilk Cobbler with blueberries, raspberries, and strawberries on top, and vanilla ice cream.

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Easy Berry-Buttermilk Cobbler


  • Author: Morgan

Ingredients

BERRY FILLING

  • 2 pounds (32 ounces) assorted berries such as strawberries, blueberries, and raspberries
  • Juice and zest of 1/2 lemon
  • 2/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt

BISCUIT TOPPING

  • 1 1/2 cups all-purpose flour
  • 1/2 cup finely ground yellow cornmeal
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1.5 sticks) cold unsalted butter, cubed
  • 1/2 cup cold buttermilk, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar

TO SERVE

  • Vanilla ice cream

Instructions

  1. Preheat the oven to 375°F. Grease a large (9×13-inch) baking dish with softened butter.
  2. Prepare the berry filling. Add the berries, lemon juice, lemon zest, sugar, cornstarch, and salt to the baking dish and stir to combine. Set aside.
  3. Make the cornmeal biscuit dough. In a food processor or large bowl, add the flour, cornmeal, sugar, baking powder, salt, and butter. Pulse or cut together until pea-sized crumbs form, and then pour in the buttermilk and vanilla extract and mix until a well-combined dough forms. If the mixture is too dry, add buttermilk, a tablespoon at a time, until mostly smooth, being careful not to overwork the dough.
  4. Create the biscuits. Drop the biscuit dough evenly over the fruit, and then brush with buttermilk to help them brown. Sprinkle with coarse sugar, if desired, for added texture and sweetness.
  5. Bake and serve. Bake uncovered for 40 minutes, or until the fruit is bubbly and the biscuits are golden-brown. Allow to cool for 5-10 minutes, then serve warm with extra berries and vanilla ice cream.

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