What is a bouquet garni?

Like the name implies, it’s a type of bouquet, but instead of being made of flowers, it’s made with herbs. Stalks of fresh or dried herbs are gathered together in a bundle and tied tightly with a piece of butcher’s twine, then dropped directly into a pot. You can also wrap the herbs in cheesecloth. Using cheesecloth is especially useful if the finished product will not be strained (like stock or broth is) and you’d like to make sure you don’t end up with flecks of fresh herbs in your finished soup.

Originating the Provence region of France, a traditional bouquet garni includes parsley, thyme and bay leaves. However, there are really no hard rules when it comes to making one; many recipes will call for additional herbs like rosemary, sage, tarragon or oregano. When left in a pot of simmering liquid, the bouquet garni adds delicious herbal notes, and can be easily removed with tongs or a slotted spoon.

How to Make a Bouquet Garni, Step by Step

There are two methods for making a bouquet garni: the string method and the cheesecloth method. The string method is the easiest, and is best if you’re only using fresh herbs. If you’d like to add additional aromatics to the mix (like crushed garlic or ginger), or if your herbs are small or especially delicate, use the cheesecloth method.

String Method

Step 1: Cut a piece of butcher’s twine at least six inches long. Lay it out on your counter or cutting board.

Step 2: Place your bundle of herbs in the center of the string and tie it up tightly with a double knot. Herbs shrink as they cook, so an extra-tight knot will ensure your bouquet garni doesn’t fall apart in the pot.

Cheesecloth Method

Step 1: Cut a square of cheesecloth big enough to bundle your herbs in.

Step 2: Place your herbs and aromatics in the center of the cheesecloth square, cutting them into smaller pieces if needed. Gather up the sides to make a satchel and tie tightly in a double knot with butcher’s twine.

Alternatives to a Bouquet Garni

• Fresh herbs: As long as you don’t mind flecks of green in your finished product, it’s fine to add fresh herbs that have been stripped from their stalks directly to the pot. Just don’t forget to fish out the bay leaves before serving!
• Dried herbs: Dried herbs will rehydrate while they simmer in hot liquid, making them ideal for soups, stocks and broths. However, they’re more potent than fresh herbs, so start with a slightly smaller quantity than your recipe calls for, then add more to taste after your dish has simmered for 10 minutes or so.
• Herb-infused oil: If you have a bottle of store-bought or homemade herb-infused oil, stir some into the pot when you’re sauteing your aromatics.

The post What Is a Bouquet Garni? appeared first on Taste of Home.

What is the Mediterranean diet?

The Mediterranean diet is plant-focused and rich in whole grains, fruits, vegetables, legumes, nuts and olive oil. Meat and dairy are included, but in smaller amounts. Seafood is the preferred source of animal protein.

The diet is based on the traditional eating habits of people who live in countries that surround the Mediterranean Sea, such as France, Spain, Italy and Greece. Scientists began studying their eating patterns because they had less chronic disease and a longer life expectancy than people in other parts of the worldsimilar to the study of the Blue Zone diet.

In the late 1990s, the health community developed a formal guide to following a Mediterranean diet. The pyramid they created highlighted aspects of the diet and lifestyle that were key to gaining the health benefits people in that region have experienced for generations.

Whole foods vs. processed foods

Whole foods are also central to the Mediterranean diet, as opposed to processed foods that are high in refined grains and added sugar. The evidence against processed foods continues to stack up, as highlighted at the 2023 Academy of Nutrition and Dietetics Food & Nutrition Conference & Expo. In a session about processed foods, Megan D. Baumler, PhD, RDN, explained that ultra-processed foods are associated with an increased risk of chronic health conditions. Since they are rapidly digested and absorbed, they can also reduce feelings of fullness and lead to overeating.

A study published by the American Journal of Preventive Medicine even showed that eating too many processed foods can cause premature death.

Adhering to the Mediterranean diet will increase your intake of fiber, antioxidants and healthy fats. Eating less processed foods and more produce will help decrease sodium and ensure youre consuming a wide variety of vitamins and minerals.

Is the Mediterranean diet good for you?

Following the Mediterranean diet means eating a variety of nutritious foods that work together to promote a healthy body. Its often said that the Mediterranean diet is more of a lifestyle than a diet, because theres no single food or nutrient in the diet that makes it healthy: Its the combination that works together.

The Mediterranean diet is one of the healthiest eating patterns and is named the number one diet in U.S. News & World Report for best diets for 2023, says Rahaf Al Bochi, RDN, LD, spokesperson for the Academy of Nutrition and Dietetics and owner of Olive Tree Nutrition. Research continues to reveal that the Mediterranean diet supports overall health and can help lower risk for heart disease, diabetes, certain cancers, and mortality. It has also been shown to boost mental health and support positive fertility and pregnancy outcomes.

Benefits of the Mediterranean Diet

One of the most influential studies of the Mediterranean diet was conducted by a team at the University of Barcelona in 2013. The team followed more than 7,000 people whose heart health improved dramatically after following the diet. This study showed that the Mediterranean diet can:

• Improve blood pressure
• Maintain healthy cholesterol levels
• Reduce inflammation
• Improve digestion
• Support brain function
• Stabilize blood sugar
• Reduce the risk of metabolic syndrome

How to Follow the Mediterranean Diet

Here’s how to follow the Mediterranean diet and make it part of your daily routine.

Produce

Plant-based foods like fruits and vegetables make up the foundation of the Mediterranean diet. They are nutrient-dense and usually low in calories, providing the vitamins, minerals and fiber we need without adding a lot of calories. Fresh produce is always a great option, but frozen and canned can also be healthy choices. Read labels on packaged fruits and veggies to find those with little to no added sugar or salt.

How many servings of produce should you eat? Shoot for two servings of fruit and three servings of vegetables each day. One serving is about 1/2 cup cooked, or 1 cup raw. Focus mainly on non-starchy vegetables like bell peppers, broccoli and recipes with leafy greens, while including starchy vegetables like corn and potatoes in moderation. Try one of these bell pepper recipes to start, such as bell pepper tomato salad or grilled peppers and zucchini.

Legumes

Most legumes are rich in fiber, B vitamins, potassium and folate, and double as a good source of proteinwhich is important because the Mediterranean diet includes just a moderate amount of animal protein. Legumes include beans, peas, lentils, chickpeas and fava beans.

How many servings of legumes should you eat? Include three 1/2-cup servings of legumes per week. This might seem daunting if you arent used to eating them regularly, but consider starting with small changes like adding a handful to a salad, choosing a bean burger instead of a hamburger, or snacking on veggies and hummus (which is made with chickpeas). Look for new recipes to add to your regular rotation, like these healthy dinners that start with a can of beans or one of these chickpea recipes.

Grains

Whole grains like oats, bulgur, farro and brown rice are emphasized in the Mediterranean diet because they provide more fiber and nutrients than refined grains. They improve digestion and help stabilize blood sugar and maintain healthy cholesterol levels.

How many servings of whole grains should you eat? Incorporate three to six servings of whole grains per day, depending on your caloric needs. An example of a single serving is 1/2 cup cooked rice, one slice of bread or 1 cup dry cereal. Try switching to whole grain pasta, starting your day with oatmeal, and adding barley to soups and stews. Beyond that, our collection of whole grain dinner ideas provides plenty of ways to add them to your meal plan.

Nuts

Some of the healthiest nuts are almonds, walnuts and pistachios. They are an excellent source of healthy unsaturated fat, and also provide protein, fiber, magnesium and vitamin E. Look for low-salt or no-salt-added nuts.

How many servings of nuts should you eat? Try to get three 1/4-cup servings of nuts per week. Two tablespoons of nut butter is also a serving (so, yes, peanut butter counts!). If youre looking for more healthy ways to eat nuts, try swapping in a serving of nuts in place of processed snacks like potato chips or pretzels to satisfy your hunger.

Meat and Seafood

Seafood is the preferred animal protein in the Mediterranean diet, and for good reason. Consuming fish regularly can help reduce the risk of heart disease and stroke, and the omega-3 fatty acids found in fatty fish can help reduce inflammation and improve cholesterol. If you eat red meat, do so in moderation, choosing lean cuts. If you eat poultry, opt for skinless poultry to limit saturated fat.

How many servings of meat and seafood should you eat? Aim for three servings of fish per week. Limit poultry to no more than one serving a day, and red meat to about one serving per week. One serving of meat or poultry is 3 ounces cooked, which is about the size of a deck of cards. Experiment with healthy fish recipes, especially salmon recipes, to increase your intake of omega-3 fatty acids.

Dairy

While yogurt and cheese are common in the Mediterranean diet, dairy is typically consumed in moderation. It can be a good source of calcium, potassium, vitamin D and protein, but its also often high in saturated fat.

How many servings of dairy should you eat? One serving of dairy a day can mean just 1 cup milk, 1 cup yogurt or 1-1/2 ounces cheese. Choose low-fat or fat-free when you can. Include higher fat cheeses and cream as a flavor enhancer to other, healthier foods rather than as a main part of a meal or snack.

Fats

Olive oil is key in the Mediterranean diet. Its high in monounsaturated fat and antioxidants, which can help lower bad cholesterol and reduce inflammation.

How much fat should you consume? Remember that oil is also high in calories, so just one to four servings a day is optimal depending on your caloric needs. One serving is 1 tablespoonthat could be used for sauteing vegetables, dressing a salad or tossing with pasta. The difference between olive oil and extra virgin olive oil is that the latter is processed without heat, maintaining potentially beneficial phenols that are lost when processing olive oil. However, both are better choices than butter, shortening, and other oils that are higher in saturated fat like coconut oil. If you don’t usually stock your pantry with olive oil, start with one of these olive oil brands.

Wine

Wine is part of the traditional Mediterranean diet, especially red wine. While red wine was once associated with a possible reduced risk of heart disease, thats come into question after recent studies suggest that drinking any amount of alcohol could be detrimental to blood pressure and coronary artery disease risk. Its generally recommended that if you dont drink, dont start drinking. If you do drink, limit to one glass of wine per day for women, and two per day for men. One glass should be 3 to 4 ounces. After you pour a glass or two of your favorite type of red wine, put the rest of the bottle to use in one of these recipes with wine.

The Mediterranean Diet as a Lifestyle

The base of the Mediterranean food pyramid encourages being physically active and enjoying meals with other people instead of eating alone. These are core traditions of Mediterranean culture that contribute greatly to the health benefits of the diet. Lifestyle goes hand-in-hand with diet, so incremental changes in physical activity and shared meals is also incredibly important.

How to Start the Mediterranean Diet

Whenever you make big changes to your eating habits, its always smart to talk to your physician first to make sure the changes are right for you. Mastering new lifestyle changes can seem overwhelming at first, so start small and focus on one or two Mediterranean diet tips at a time, like these:

• Add a salad dressed with oil and vinegar before lunch or dinner.
• Instead of ending a meal with cookies, cake or ice cream, have sliced fruit with a dollop of vanilla yogurt for something sweet.
• Swap 1/4 cup almonds or walnuts for processed snacks twice a week.
• Start your day with oatmeal and berries instead of pancakes, eggs or bacon.
• If you saute in butter, switch to olive oil.
• Replace one serving of red meat with seafood once a week.
• Take a 10-minute walk after lunch or dinner every day.

If you prefer a more detailed plan, our seven-day Mediterranean meal plan gives you a weeks worth of recipes to get you started. Start by stocking your pantry with Mediterranean spices, like za’atar, saffronand sumac, and have fun experimenting with new dishes.

The post What Is the Mediterranean Diet? A Beginner’s Guide appeared first on Taste of Home.

Full of flavor and nutrients, this wheat-based grain can introduce you to a world of traditional dishes from other cultures or stand in for rice or couscous in favorite recipes.

What is bulgur wheat?

Bulgur starts as whole, raw, hulled wheat kernels, often called wheat berries or groats, that are parboiled, dried and ground into several sizes. This makes bulgur wheat distinct from milled, yet still raw, cracked wheat. Like parboiled rice, bulgur cooks relatively quickly, but it remains packed with fiber and nutrients.

Sometimes spelled bulghur, the dry grain may be red or white, depending on the wheat variety used. More important than the color is the grind, especially when deciding how to use this grain. Just keep in mind that bulgur is not gluten-free.

Are there different types of bulgur?

Bulgur grinds range from fine to extra coarse, with each type requiring more heat and time to cook completely. Finely ground bulgur can be soaked in a little hot water, so it’s sometimes called quick-cooking bulgur. You can still soak a medium grind, but it takes a bit longer and will be chewier than cooking it on a stovetop. Coarse and extra coarse bulgur are best cooked unless you like an ultra-chewy texture.

The grind might not be listed on packaging or bulk bins, although some companies specify the grind on their website. Fine bulgur looks a lot like couscous when dry and, once cooked, shapes well into balls, molded salads and kibbeh. Medium bulgur is the most common type; use it if the recipe doesn’t specify the grind. About the size of sesame seeds, a medium grind works particularly well when stuffing peppers or grape leaves but has all-around uses in side dishes, salads (like tabouli) and grain bowls. Coarse and extra coarse grinds, in nearly whole kernels, are best in a hearty pilaf or cooked into soup.

How to Cook Bulgur Wheat

To cook bulgur, simmer the grains on the stovetop or soak them in hot liquid. The coarser the grind, the longer it takes. Soaking in hot liquid keeps the grains well separated but is most effective with fine- and medium-grind bulgur. Instead of water, try vegetable or chicken stock, milk or coconut milk for more flavor. Plan on about 1/4 cup of dry bulgur per serving.

Cooking bulgur

Step 1: Simmer the bulgur

In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after about 10 minutes for fine bulgur. Add 5 minutes for each increase in coarseness; add a splash of hot water as needed to keep the bulgur from sticking.

Editor’s Tip: Bulgur can also be cooked instead in a rice cooker on the white rice setting or in a pressure cooker.

Step 2: Drain and fluff

When fully cooked, remove the saucepan from the heat. Drain off any excess liquid; use a fork to fluff the bulgur. Cover loosely with a kitchen towel and let sit for five to 15 minutes before fluffing again and serving or using in a recipe.

Soaking bulgur

Step 1: Prepare the bulgur

In a heatproof bowl or pan, combine 1 cup of bulgur with boiling water, using 1 cup water for finely ground bulgur and 2 cups water for coarser grinds. Cover with a lid.

Step 2: Soak and drain

Let the bulgur sit in the hot water until tender; this might take 10 minutes for fine bulgur and up to an hour for coarse bulgur. Drain off any excess liquid, fluff with a fork and serve.

How to Serve Bulgur

Traditional Middle Eastern recipes that use bulgur include salads, pilaf, stuffed vegetables and dishes that shape cooked bulgur, often mixed with beans or lentils, into balls or patties. Bulgur can find its way into plenty of nontraditional dishes, too. Consider bulgur alongside a main dish of chicken or tofu and roasted vegetables or as the base for a Mediterranean bowl. Slip bulgur into a fusion recipe like chicken Greek salad, vegetarian enchiladas or a hearty jambalaya.

What does bulgur taste like?

Bulgur has a light nutty flavor and retains a slightly chewy texture even when fully cooked. It has more flavor on its own than many other grains but remains mild enough to blend with a range of ingredients in sweet or savory dishes. Cook it in milk with a little cinnamon and then stir in honey for a sweet base, or simmer in vegetable, mushroom or chicken stock for savory recipes.

The taste and texture of bulgur make it a popular ground beef replacement in vegetarian and vegan chili (like this bean and bulgur chili), but it can also be served alongside meat instead of rice or another starch.

How to Store Bulgur Wheat

Keep dry bulgur in its original packaging or in an airtight container. Store in a dry place at a cool room temperature.

Cooked or soaked bulgur will last for up to four days in the refrigerator or three months in the freezer. Once tender, fluff the bulgur and let it cool completely before transferring it to an airtight container for storage. It can be used chilled, at room temperature or reheated with a splash of liquid over low heat on the stovetop or in the microwave.

Our Best Grain Salad Recipes

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Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! Mary Ann Kieffer of Lawrence, Kansas

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Mediterranean Bulgur SaladWhether it's nutrition or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. Taste of Home Test Kitchen

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Jambalaya Rice SaladMy cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. Karen Rahn, Hixon, Tennessee

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Great Grain SaladI can't think of a better dish to round out a meal. My grain salad features all my favorite nuts, seeds and fruits. Try adding grilled chicken to make it a meal on its own. Rachel Dueker, Gervais, Oregon

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Cranberry-Pecan Wheat Berry SaladI love to experiment with different grains and wanted to give wheat berries a try. My whole family goes nuts for this salad, especially my mom. Kristen Heigl, Staten Island, New York

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Brussels Sprouts & Quinoa SaladWith Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit. Cameron Stell, Los Angeles, California

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Mango Barley SaladI made this fresh, colorful mango salad on the fly and it was a big hit! The bright flavor is perfect for a spring or summer picnic, served right away or chilled. Dan Wellberg, Elk River, Minnesota

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Black Bean Bulgur SaladThe only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. Carole Resnick, Cleveland, Ohio

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Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my sons school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. Ramya Ramamurthy, Fremont, California

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Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.Nancy Lange, Phoenix, Arizona

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Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. Elizabeth Bennett, Seattle, Washington

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Lemon Rice SaladThis salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. Margery Richmond, Lacombe, Alberta

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Colorful Quinoa SaladMy youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. Catherine Turnbull, Burlington, Ontario

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Quinoa Tabbouleh SaladIn our new cookbook The Kitchen Decoded, we include tabbouleh salad because it's super simple and filling. Try red quinoa for a slightly earthier flavor. Logan Levant, Los Angeles, California

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Arugula & Brown Rice SaladWhen we have company, arugula with brown rice is always on the menu. Its my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. Mindy Oswalt, Winnetka, California

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Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. Mary Shenk, DeKalb, Illinois

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Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn't. My daughters college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. Lindsay McSweeney, Winchester, Massachusetts

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Warm Squash & Quinoa SaladWhenever I see butternut squash at the supermarket, I buy one. It's amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don't get me started on the browned butter! Yum. Carly Taylor, Libertyville, Illinois

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Fennel Wild Rice SaladThis is a salad I invented years ago when my sister's family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn't the same without our wild rice salad! Aimee Day, Ferndale, Washington

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Garden Quinoa SaladThis recipe is special to me because its delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while theyre fresh! Patricia Nieh, Portola Valley, California

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The post What Is Bulgur Wheat and How Do I Cook It? appeared first on Taste of Home.

What is an English custard tart?

Custard tarts are traditional British desserts that have been part of the cuisine since at least the Middle Ages, and they’re enjoyed by everyday citizens and royalty alike. They’re made of shortcrust pastry with a creamy egg custard filling and dusted with nutmeg. They can be made as small, bite-sized tarts or larger tarts for slicing and sharing, like a classic treacle tart.

English Custard Tart Ingredients

• Eggs and egg yolks: The filling of an English custard tart is made with an egg custard, so you’ll need whole eggs and egg yolks to add richness. Including the whole eggs will give the custard a bit more stability as it bakes.
• Half-and-half: The custard filling is creamy but light, so half-and-half will be your best bet for the right consistency.
• Butter: Melted butter is an essential ingredient in both the short-crust pastry and the custard. It will create a flaky texture in the crust, and help to keep the filling nice and smooth.
• Nutmeg: Nutmeg is the classic topping for an English custard tart.

English Custard Tart Recipe

This recipe is for a single, large tart that serves six and was contributed by Community Cook Teri Rasey-Schloessmann from Tulsa, Oklahoma.

Ingredients

• 1-1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/4 cup butter, melted
• 2 tablespoons half-and-half cream

Custard:

• 2 large eggs, plus 4 large egg yolks, room temperature
• 3 tablespoons sugar
• 1 tablespoon plus 1 teaspoon all-purpose flour
• 1-1/3 cups half-and-half cream
• 4 tablespoons butter, melted
• 1/8 teaspoon ground nutmeg, optional

Directions

Step 1: Mix dry ingredients for the crust

Preheat oven to 400F. In a large bowl, combine the flour, sugar and salt.

Step 2: Mix wet ingredients for the crust

In a small bowl, whisk the egg, melted butter and half-and-half cream until fully incorporated.

Step 3: Make the dough

Gradually add the egg mixture to the dry ingredients, tossing with a fork until the dough holds together when you press down on it.

Form the dough into a ball or disc with your hands. Place it in the center of a 9-inch fluted tart pan with a removable bottom. Press the dough onto the bottom and up the sides of the pan, then refrigerate for at least 30 minutes.

Step 4: Blind bake the crust

Line the crust with two layers of foil and fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edges are lightly golden brown, 10 to 12 minutes.

Remove the foil and weights, return to the oven and bake until the bottom is golden brown, three to six minutes longer. Transfer to a wire rack to cool completely.

Editor’s Tip: There’s no need to dock the crust before blind baking it because the pie weights will keep it from puffing up too much.

Step 5: Make the custard filling

In a large bowl, beat the eggs, egg yolks, sugar and flour until smooth. Add the half-and-half cream and melted butter and stir until all ingredients are blended together. Carefully pour the custard mixture into the crust.

Step 6: Bake

Bake until the filling is set, 20 to 22 minutes. Cool on a wire rack. If desired, sprinkle with nutmeg before serving.

Editor’s Tip: The custard will continue to firm up as it cools, so it’s important not to overbake it. Remove the tart when the edges are set, but the center still has a slight wobble.

Recipe Variations

• Give it a lemon twist: To make a lemon custard tart, add 2 tablespoons of lemon zest to the crust. Then reduce the amount of melted butter in the custard by 2 tablespoons and substitute with 2 tablespoons of lemon juice. Try this same variation with other fresh citrus fruits like grapefruit or oranges.
• Top it with berries: Once it’s baked and cooled, top your custard tart with fresh berries (like these cute berry tartlets) for a beautiful presentation and added flavor.
• Use a different spice: Instead of nutmeg, try a sprinkle of cinnamon on top of the tart.

How do you store an English custard tart?

Place leftovers in an airtight container and store in the refrigerator for up to two days. Remove and let stand at room temperature for 10 minutes before serving.

Can you freeze an English custard tart?

Freezing custard tarts is not recommended. The custard is likely to split and the pastry may become soggy.

English Custard Tart Tips

Do I need to use a tart pan?

You can make English custard tarts with other types of pans. If you don’t have a tart pan, try using a springform pan or a pie dish.

Can you use store-bought custard?

English tarts are made with an egg custard. Store-bought custard does not contain eggs; it relies on cornstarch to thicken it, so you won’t get the same rich flavor and creamy texture.

The post How to Make an English Custard Tart appeared first on Taste of Home.

Perfect for those who love a little spice, this quick and easy soup recipe will warm your soul all season long.

Ingredients for Cajun Potato Soup

• Andouille sausage: This spicy sausage is a staple in any Cajun-inspired recipe.
• Bell pepper: Add color and sweetness to this creamy potato soup.
• Cajun seasoning: This handy spice blend adds instant heat and Cajun flavor. You can use a store-bought blend or make your own Cajun seasoning.
• Heavy whipping cream: A splash of heavy cream is the secret trick to making any soup rich and indulgent.
• Russet potatoes: We love russet potatoes for this soup. Their high starch and low moisture content allow them to help thicken the soup without losing their shape.

How to Make Cajun Potato Soup

Ingredients

• 1 ring (13.5 ounces) andouille sausage, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 cup yellow onion, diced (about 1 small onion)
• 1/2 cup celery, diced (about 1 rib of celery)
• 1 cup red bell pepper (about 1 medium pepper)
• 2 tablespoons unsalted butter
• 4 cups chicken broth
• 3 teaspoons Cajun seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked paprika
• 4 large russet potatoes, peeled and cut into 1-inch cubes
• 1 cup heavy whipping cream
• 1/4 cup Parmesan cheese, freshly grated
• 3/4 cup cheddar cheese, freshly grated
• 1/4 cup fresh parsley, chopped

Directions

Step 1: Brown the sausage

Warm a Dutch oven or heavy-bottomed stock pot over medium-high heat. Add the sliced sausage to the pot and cook for 23 minutes until the slices brown on the edges. Remove to a plate.

Step 2: Saute the vegetables

Reduce the heat to medium, then add the olive oil, garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, then add the butter, onions, celery and bell pepper. Cook until the vegetables soften, about 5-7 minutes.

Step 3: Add broth, spices and potatoes

Pour in the chicken broth (store-bought or homemade broth) and add Cajun seasoning, salt, paprika and the cubed potatoes. Bring the soup to a boil, then reduce to a simmer and cook for 15-18 minutes until the potatoes are fork tender.

Step 4: Make it rich and creamy

Reduce the heat to low, pour in the heavy cream, and add the Parmesan and cheddar cheese. Stir until the cheese has melted and the soup is smooth and creamy.

Step 5: Finish with sausage and parsley

Return the sausage to the pot and stir in the parsley. Cook the creamy soup for 5 minutes and then ladle into bowls. Serve hot, garnished with additional parsley. Enjoy!

Cajun Potato Soup Variations

• Extra meat: For an extra meaty variation, add 1/2 pound of cooked chicken breast and/or 1/2 pound of raw large, peeled and deveined shrimp during the final 5 minutes of cooking. Cook until the shrimp are pink and fully cooked.
• Dairy-free: For a dairy-free Cajun potato soup, omit the cheese and opt for a 14-ounce can of coconut milk or another dairy-free cream substitute. For cheesy flavor, add 12 tablespoons of nutritional yeast, if desired.
• Vegetarian Cajun potato soup: Opt for vegetable broth instead of chicken broth. Swap the andouille sausage for your favorite brand of spicy plant-based sausages.

How to Store Cajun Potato Soup

Leftovers of this soup may be refrigerated in an airtight container for 3-4 days. To reheat, warm gently on the stovetop, stirring occasionally until heated through.

Editor’s Tip: Warm gently upon reheating. Dairy-containing soups tend to separate when heated too quickly over high heat. For best results, warm the soup low and slow.

How to Freeze Cajun Potato Soup

As a general rule, soups containing dairy do not freeze well, as they tend to separate and curdle upon thawing and reheating. If you plan to store leftovers of this soup in the freezer as a make-ahead meal, we suggest cooling the soup and freezing it after step 3 of the directions. Then, finish the soup, adding the remaining ingredients upon reheating.

Cajun Potato Soup Tips

How can I thicken Cajun potato soup?

If you want to thicken soup, add a cornstarch slurry (2 tablespoons of cornstarch mixed with 1/4 cup of water) during step 4 after adding the cream and cheese.

Can I use shredded cheese in potato soup?

While shredded cheese is convenient, it isn’t the best choice for this soup. Most packaged shredded cheese contains additives to prevent caking and clumping in the packaging. These can inhibit a cheese from melting smoothly in creamy soups. Therefore, for best results, we recommend shredding the cheese fresh from the block for this recipe.

What are the best potatoes for soup?

When choosing potatoes for soup, opt for a potato variety that is high in starch and low in moisture. Russets and Idaho potatoes are both great options. Their high starch content will help thicken the soup and make it creamy. Meanwhile, their low-moisture content will allow them to hold their shape through the cooking process without getting mushy.

The post I Made Cajun Potato Soup and It’s the Spice that My Life Has Been Missing appeared first on Taste of Home.

What is comt?

Comt is a French AOC cheeseAppellation d’Origine Contrle. If a French cheese has this label, it’s made under strict conditions determined by the French government. By French law, comt must be made with unpasteurized milk from Montbliarde or French Simmental cows, in a specific region in France. Each wheel is about 80 pounds and is aged an average of eight months. The resulting flavor is nutty and salty with fruity, savory notes. Of all the AOC cheeses, comt is the variety the French eat the most.

Where is comt made?

This traditional cheese is only made in the Jura Massif of France, a mountain region where the cows graze in pastures by summer and eat local hay in the winterno fermented feed is allowed. Over 2,000 small dairies supply high-quality milk to about 140 small village cheesemakers, called fruitires. It takes 100 gallons of milk to make a single wheel of comt. Affineurs (cheese-agers) specialize in maturing the cheese on wooden boards until they are ready to enjoy.

Comt is made in copper vats and is a cooked, pressed cheese. Milk is coagulated with rennet (an enzyme derived from calf stomach) and cut into small curds, about the size of rice grains. They are gently heated, the whey is drained off, and then the curds are pressed into large wheels that are dry-salted. After a few weeks, wheels move to the affineurs who care for the cheese as it matures and develops flavor.

Typically, comt goes through a minimum of four months of aging, but can be aged over 24 months. Cheese shops will often carry two different ages, and younger and more mature wheels will have different flavors and textures.

Fort des Rousses is an affineur in the heart of the Haut Jura Natural Park run by Jean-Charles Arnaud and his family. Once a fort that housed 3,500 soldiers, it now ages 100,000 wheels of cheese at precise conditions. Temperature and humidity are carefully monitored. Salting and scrubbing the wheels multiple times a week, along with moving cheeses to rooms with slightly different conditions, creates the distinctive rind and allows the interior to mature and develop distinctive comt flavors.

Marcel Petite’s Fort St. Antoine is another former fort turned into a cheese aging space that has been in the same family for generations. Both of these affineurs contribute to the nearly 1.7 million wheels of comt made annually. After aging, the cheese is evaluated and scored based on appearance, flavor and aroma. The best wheels are given a green band and can be found in cheese shops across the United States. Cheeses that may have small flaws (but are still delicious) are given brown bands.

How to Use Comt

As comt ages, the texture and flavor continues to develop, but you will predominantly find nutty, fruity, savory notes. Older, firmer profiles are perfect for a charcuterie board, sliced and served with simple accompaniments like toasted nuts, rich preserves and cured meat. For wine pairings, look to the white wines of the Jura region, young fruity red wine or sparkling wine. Remember to let your cheese come to room temperature before serving on a board.

Comt is also the perfect cooking cheese when you want something flavorful that melts beautifully. Use comt that has only been only aged a few months; it has a creamier texture. Add it to your favorite macaroni and cheese or grilled cheese recipe. Substitute equal amounts of comt for any melting cheese called for in recipes like quiche, au gratin potatoes or croque madame sandwiches.

How to Buy and Store Comt

If possible, buy cheese at a cut-to-order shop to ensure the best flavor. Don’t be afraid to ask for a taste, especially if you’re deciding between two age profiles! At more traditional grocery store cheese counters, you may find wedges already cut and sealed in plastic.

When you bring your comt home, if it is wrapped in plastic, unwrap and rewrap in parchment or butcher paper, then store in the refrigerator in a container that allows a little air in it. This allows the cheese to breathe naturally, but not dry out. If it has been in plastic awhile, “face” the cheese by gently scraping the surface with the side of a paring knife to remove the part that was touching the plastic, along with any plastic flavors that may be on the cheese. Enjoy cut cheese within a week of buying.

The post What Is Comté and How Do I Use It? appeared first on Taste of Home.

The delicious bread roll took off from there, with other bakers adding other tasty morsels to the ham filling. Today, it’s still a beloved breadand thankfully it doesn’t have to be Christmas to enjoy it.

Ingredients for Pan de Jamon

• Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting your bread to rise.
• Flour: There’s no bread without flour! This slightly sweet enriched dough is simple to make and only requires all-purpose flour. If you don’t have AP, you can substitute bread flour.
• Ham: Ham is of course essential to making ham bread! Use scraps of ham if you happen to have any, or slices from your local deli.
• Olives: Green pimento olives are the most traditional ones to use in pan de jamon. They provide briny, salty bites with a touch of sweetness from the pimento. We conducted a taste test to find the best olives.
• Raisins: They may seem odd at first, but the raisins are an important component in this bread. The sweetness rounds out all the salty bits and takes this bread to the next level.

Pan de Jamon Recipe

This recipe comes to us from Taste of Home Community Cook Lorraine Hickman of Lansing, Michigan. Itmakes 2 loaves.

Ingredients

• 1/2 cup warm water (110 to 115F)
• 1 tablespoon quick-rise yeast
• 3-1/2 to 4 cups all-purpose flour
• 10 tablespoons softened butter, plus 2 tablespoons melted butter
• 1 large egg, room temperature
• 1/2 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt

Filling:

• 2 tablespoons butter, melted, divided
• 1/2 pound thinly sliced deli ham, divided
• 1/2 cup golden raisins, divided
• 1/2 cup sliced green olives with pimentos, divided

Egg Wash:

• 1 large egg yolk, room temperature
• 1 teaspoon sugar

Directions

Step 1: Make dough

In the bowl of a stand mixer, dissolve the yeast in warm water. Add 1 cup flour, the butter and egg, and beat on medium speed until smooth. Add milk, sugar, salt and the remaining flour, and mix well until you have a shaggy dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step 2: Roll out dough

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter.

Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter. Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Cover dough rolls with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, preheat the oven to 350F.

Step 3: Bake pan de jamon

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Allow the bread to cool so that the filling has time to set. Once it’s cooled, slice and serve.

Pan de Jamon Variations

Pan de jamon started with ham scraps, but it’s become a receptacle for many other fillings. You can substitute turkey for the ham, or dark raisins for the golden raisins. Other popular fillings include capers, almonds, bacon, and even sliced cheese like gruyere or provolone. You can also change up your olive filling.

How to Store Pan de Jamon

Pan de jamon can be stored in a well-sealed container or in plastic wrap for up to 3 days in the fridge. It can also be frozen for up to one month.

Tips for Making Pan de Jamon

Can you use store-bought bread dough for pan de jamon?

In a hurry? Store bought dough is a great substitute when you’re looking for a few less steps. Use the canisters of raw dough, or thawed frozen bread dough to bake up a delicious pan de jamon.

Can you prepare this ahead of time?

Some of this recipe can be prepared ahead of time! Go through step 1 but instead of resting your dough on the counter, store it in the fridge overnight for the first rise. The next day, pull the dough from the fridge and allow it to come back to room temperature for 30 to 60 minutes, then continue onto step 2.

The post How to Make Pan de Jamon (Venezuelan Ham Bread) appeared first on Taste of Home.

Heres the lowdown on the festive bread, plus a panettone recipe to make your own version. Youll never go back to boxed bread again.

What is panettone?

You know its the Christmas season when panettone sits at the end of the grocery aisles. Pronounced pan-eh-toh-neh, the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and deliciousand it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, theyre easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: Youll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchens preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until its almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; youre looking for a hollow sound. You can also check the temperature. A finished bread will read around 190 when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because its slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, theres little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

The post How to Make Panettone appeared first on Taste of Home.

What are buuelos?

Buuelos are discs of fried dough that are tossed in cinnamon sugar or sweet syrup. They’re eaten throughout Latin America, and you’ll find different toppings, doughs and even shapes from region to region. Sometimes, the fried disc is dipped in piloncillo syrup; other times it’s coated in cinnamon sugar, like in this recipe. Though traditionally enjoyed around Christmas and New Year’s for good luck, this delicious pastry is tasty all year long.

What’s the difference between buuelos and sopaipillas?

Sopaipillas are another delicious fried dough dish that has roots in New Mexico and South America. Buuelos and sopaipillas are made with a similar dough, except the buuelos dough contains eggs. The flat discs of buuelos have more of a crispy and flaky texture, whereas sopapillas are puffier, like Native American fry bread. Both buuelos and sopaipillas can be topped with cinnamon sugar, and sopaipillas are often drizzled with honey instead of piconcillo syrup.

What’s the difference between a Mexican buuelo and Colombian buuelo?

While the Mexican buuelos are rolled out into flat discs, Colombian buuelos are altogether different. Slightly savory, round and filled with cheese, Colombian buuelos are another delicious take on buuelos. They tend to be made with cassava flour, tapioca or cornstarch, producing a texture that’s chewy on the inside and crispy on the outside. The biggest similarity, though, is that they’re a popular Christmas treat, just like the Mexican buuelos.

Ingredients for Buuelos

• All-purpose flour: Use regular AP flour for the best texture.
• Sugar: These buuelos use cane sugar in the topping as well as in the dough itself.
• Baking powder: Baking powder is an important leavener, which allows the dough to rise.
• Cinnamon sugar: Use a cup of sugar with a tablespoon or two of cinnamon to make the perfect cinnamon sugar mix for dusting.
• Frying oil: You’ll need a high heat oil for frying, such as vegetable or canola. Stay away from oils with a low smoking point like olive oil.

Buuelos Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup water
• 1/2 cup cinnamon sugar
• Oil for deep-fat frying

Directions

Step 1: Make dough

In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball.

Let the dough rest, covered, for 30 minutes.

Step 2: Shape dough

Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball.

On a lightly floured surface, use a rolling pin to roll out each ball into a thin 6-inch circle. Repeat with remaining dough.

Step 3: Fry dough

Have a plate with paper towels ready next to your frying station.

In a large cast-iron skillet with tall sides, heat oil over medium-high heat. Fry dough circles one at a time, until puffed and golden, about 45 seconds on each side. Use tongs to flip buuelos and pull them from the oil. Place them on the paper towels to strain, then sprinkle with cinnamon sugar immediately.

Serve as whole pieces or break into smaller pieces to share.

How to Store Buuelos

Since the light, crisp texture of buuelos is one of the best parts, you’ll want to try and keep that texture as long as possible. Store buuelos on the counter covered with a towel for a couple of days. For longer, store in an air-tight container at room temperature for up to five days. You can reheat them in the oven for 5 to 10 minutes.

You can even freeze them if you’d like. After frying, allow them to cool and then wrap them individually in plastic wrap or foil and freeze. Reheat in the oven at 300F for about two minutes.

Tips for Making Buuelos

What other toppings can you put on buuelos?

There are many different topping variations for buuelos. The most popular is a sweet syrup made from piloncillo, a special Mexican evaporated cane sugar. You can also dust them in sugar mixed with cardamom or nutmeg for a delicious twist.

What do you serve with buuelos?

Since buuelos are eaten around Christmastime, they’re served alongside other traditional Mexican Christmas foods. They’re also served with a glass of Mexican hot chocolate or atole.

Can you make buuelos ahead of time?

You can make the buuelos dough ahead of time and keep it in the fridge for up to two days. When you’re ready to make the buuelos, continue with step 2 as normal.

The post How to Make Mexican Buñuelos appeared first on Taste of Home.

What is Rosca de Reyes?

This celebratory Christmas food, also known as Three Kings Cake, is eaten on Epiphany, or Three Kings Day, which takes place 12 days after Christmas (January 6). It symbolizes the Three Kings bringing their presents to baby Jesus. Similar to the New Orleans King Cake, it also has a hidden baby figurine inside!

Rosco de Reyes is also known as Twelfth Night or Epiphany Bread in Spain.

What happens when you get the baby Jesus in Rosca de Reyes?

The little baby baked inside of the rosca is arguably the best part. The figurine symbolizes the baby Jesus, and whoever finds it is in for a task! They’re charged with making the tamales for the whole family for Candelaria Day less than a month later on February 2.

What’s the difference between Rosca de Reyes and King Cake?

Rosca de Reyes and King Cake have the baby in common, but there are plenty of other differences. King cakes are French in origin, and are denser cakes than roscas, which have a rich buttery dough like brioche. The cakes are also decorated differently: roscas with dried fruits, and king cakes with glazes and sprinkles. But they’re both enjoyed during Epiphany, and they’re certainly both delicious.

Key Ingredients for Rosca de Reyes

• Yeast: Use active dry yeast for this recipe. It’s easy to use, and it’s the key to getting your dough to rise.
• Flour: Bread flour will give you the light texture you’re going for here, but all-purpose flour will work in a pinch.
• Orange flavoring: Use fresh orange zest for the best and most natural flavor for this cake.
• Dried fruit toppings: Dried fruits are essential to giving your crown cake such an ornate look. Guava or quince paste are popular toppings, as are candied cherries.

Rosca de Reyes Recipe

This Rosca de Reyes recipe comes to us courtesy of Taste of Home Community Cook Susan Bickta. It makes one large loaf.

Ingredients

Tangzhong:

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

Dough:

• 1/2 cup warm water (110 to 115F)
• 4-1/2 to 5 cups bread flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 3 large eggs, room temperature, beaten
• 1/2 cup butter, softened
• 4 teaspoons grated orange zest
• 1/2 cup dried cranberries

Streusel:

• 1/4 butter, softened
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, grated

Egg Wash:

• 1 large egg, room temperature
• 2 tablespoons whole milk
• 2 tablespoons green candied cherries
• 1/2 cup guava or quince paste

Directions

Step 1: Make the tangzhong

In a small saucepan, make the tangzhong, a water roux, by combining water, whole milk and bread flour. Cook over medium heat until thickened, about two to three minutes. Transfer to the bowl of a stand mixer and let cool.

Step 2: Make the dough

Add 1/2 cup warm water to the water roux and mix with a dough hook on low until combined. Add 4 cups flour, plus the sugar, salt, yeast, eggs, butter and orange zest. Knead until smooth and elastic, about six to eight minutes, adding more flour as needed. Mix in cranberries.

Place dough ball in a greased bowl, turning once to grease the top and sides. Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours.

Step 3: Shape dough

Punch down dough. Turn onto a lightly floured surface. Roll dough into a long rope, pinching the ends together to form a large oval. Place on a parchment lined baking sheet. Cover again and let rise in a warm place until almost doubled, about 1 hour.

Step 4: Make the streusel

Meanwhile make the streusel. In a large bowl, beat the butter, chocolate, flour, sugar and vanilla until combined, to make a chocolate dough. Roll this dough between two pieces of waxed paper into a rectangle. Use a knife or pizza cutter to cut it into 1 inch strips.

Step 5: Decorate and bake

Preheat oven to 350F.

In a small bowl, whisk egg and milk and brush mixture over risen dough. Decorate the oval with strips of the chocolate streusel mixture and candied fruit, laying strips of guava paste over the ring and dotting with cherries.

Bake until golden brown, 25 to 30 minutes. Cool slightly, slice and serve.

Recipe Variations

• Change the toppings: Other toppings can be used to change up your rosca. Popular toppings include walnuts, pecans and prunes.
• Make it sweeter: In some parts of Mexico, roscas are filled with dulce de leche and decorated with grated coconut!
• Fill with nuts and cream: One variation of roscas is Rosca de nuez, filled with walnuts and pastry cream.

How to Store Rosca de Reyes

Rosca can be stored up to four days at room temperature, wrapped tightly in plastic or an airtight container. You can also freeze it for up to three months.

Rosca de Reyes Tips

How do you serve Rosca de Reyes?

If it couldn’t get any better, it’s traditional to serve Rosca de Reyes with Mexican hot chocolate. It also goes great with corn atole or champurrado.

Can you make roscas ahead of time?

Get a head start on your rosca the night before. Go through steps 1 and 2, but instead of resting your dough on the counter, leave it in the fridge overnight for the first rise. The next day pull the dough from the fridge and allow it to come back to room temp for 30 minutes, then continue to step 3.

The post How to Make Rosca de Reyes (Three Kings Bread) appeared first on Taste of Home.

What is sesame chicken?

Sesame chicken is a simple chicken dish made of cubed chicken breasts cooked in a sweet sauce and topped with sesame seeds. It’s most similar to General Tso’s chicken. The difference is that General Tso’s has a bit more heat from hoisin sauce and red pepper flakes, and it’s often made with chicken thighs rather than chicken breast.

How to Make Sesame Chicken

This recipe from Taste of Home Community Cook Cori Cooper makes four servings.

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil, divided
• 2 teaspoons sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

Step 1: Create the sauce

In a small bowl, combine the first seven ingredients until blended. Set aside.

Step 2: Coat the chicken

Place the eggs and cornstarch in separate, shallow bowls. Dip the chicken in the eggs, a few pieces at a time. Then dredge through the cornstarch. Toss to coat, and shake off the excess.

Step 3: Stir fry

In a wok (or a large skillet), heat two tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4 to 5 minutes. Remove from the pan. Repeat with the remaining two tablespoons oil and final batch of chicken.

Step 4: Mix in the sauce

Stir the sauce mixture and add it to the pan. Bring to a boil, cook and stir until thickened, 1 to 2 minutes. Return the chicken to the pan and heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Tips for Making Sesame Chicken

How to tell when the chicken is done

Because cubed chicken is much smaller than whole chicken breasts, it will not take as long to cook. After cooking for 4 to 5 minutes, you can cut into one of the cubes to see if it is no longer pink inside. The juices should run clear rather than red or pink. If there is still a pink tint or pink juices, continue cooking.

How do you make sesame chicken spicier?

Chili oil or chili sauce are two Asian sauces that will add heat to your sesame chicken recipe. You can add the oil as you cook the chicken or top the sesame chicken with chili sauce after plating over a bed of rice.

Can you make sesame chicken without a wok?

You can absolutely make sesame chicken without a wok. The rounded bowl-shape of a wok makes stir-frying a bit easier because you can toss meat or veggies without fear that they’ll land all over the stovetop. If you don’t have a wok, use a large skillet with a high lip, if possible. Cook as normal.

How to store sesame chicken

Store sesame chicken in an airtight container for up to four days. To reheat, place back in a skillet and heat through. If needed, make a little extra sauce to toss with the chicken while it reheats.

The post How to Make Sesame Chicken Just Like Your Favorite Take-Out Order appeared first on Taste of Home.