***I’ve partnered with Yoder Smokers to bring you this amazing salmon recipe. As always, all opinions expressed are 100% my own***

Every Saturday morning, our family orders a bagel and lox from our local Jewish deli. There’s something about thinly sliced lox piled high on an everything bagel with a generous schmear that instantly elevates the weekend.

As much as I love dining out, having two little ones isn’t always easy or affordable. So I decided to take my Saturday morning craving and turn it into something we can make at home.

Now, I would love to make traditional lox, but I’m a busy mom and don’t always have the time. Instead, I set out to make a whole smoked salmon, which gets us incredibly close to the taste and texture of lox all thanks to the Yoder 640S.

This guide walks you through the entire process of preparing and smoking a whole salmon: selecting the fish, building a proper cure, using the Yoder 640S to its full potential, and making the most of every ounce of that gorgeous smoked salmon by adding it to pizza, salad, or nachos! 

Choosing Your Salmon 

I love going to my local neighborhood fishmonger to get the best selection of salmon I can find. Now, if you can’t get to your local fish counter, here are a few tips to help you select the best fish in the market.

What to Look For

1. Firm, spring flesh: press gently near the thickest part of the fish. The flesh should spring back immediately. 
2. Mild, clean smell: the fish should not smell like fish it should smell like the ocean – briny and light. 
3. Vibrant color: King Salmon, Sockeye, and Coho are all excellent for smoking

PRO TIP: Ask your fishmonger to remove the pin bones in — you’ll remove them after brining when they’re easier to find. 

The Brine: Building Flavor Inside and Out

This is where your smoked salmon goes from good to magical. The brine does three things simultaneously: it draws out moisture, seasons the fish deep into the flesh, and slightly firms the texture so it holds up beautifully on the grill.

Dry Brine Ingredients (to cover a 2 to 3lb whole salmon) 

Dry brining is the practice of coating meat or fish with salt and letting it rest before cooking. The salt initially draws moisture out of the flesh, then dissolves into that liquid and gets reabsorbed back in, seasoning the protein deeply from within. The result is food that is more flavorful, better seasoned throughout, and improved in texture compared to seasoning right before cooking.

• ½ cup brown sugar
• ¼ cup kosher salt 
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried dill 
• ¼ tsp cayenne pepper 

Dry Brining Process

The Brine Mixture A basic ratio is about 2 parts brown sugar  to 1 part kosher, with black pepper, garlic powder, onion powder, dried dill and cayenne pepper. 

Preparation: Clean and scale the fish if not already done by the fishmonger or the store. 

Applying the Brine: Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don’t be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish. 

Resting Time: Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You’ll notice liquid pooling on the tray as the brine does its work.

Rinsing: After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet. 

The Pellicle: DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.

Setting Up Your Yoder 640S 

The Yoder 640S Pellet Grill is ideal for smoking salmon. Not only does it maintain precise, consistent temperatures which is critical when cooking fish – it also produces a clean, mild smoke that’s easy to manage over a long cook.

Preheat the 640S to 150°F. Once it’s up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App. 

Frequently Asked Questions: 

Wood Pellet Recommendations: Since salmon is delicate, milder woods like alder, cherry, or apple complement it without overpowering the fish. 

How to Store Leftover Smoked Salmon

In the Refrigerator: Once your salmon has cooled completely, wrap it tightly in plastic wrap or transfer it to an airtight container. Properly stored, smoked salmon will keep in the fridge for up to 5 days. If you notice any liquid pooling at the bottom of the container, just dab it away 

In the Freezer: The good news is smoked salmon freezes really well, which makes it a fantastic cook-once, eat-all-week kind of situation. Portion the salmon into serving-sized pieces before freezing so you only thaw what you need. Wrap each portion tightly in plastic wrap, then place them in a zip-top freezer bag with as much air pressed out as possible. Properly frozen smoked salmon will keep for up to 3 months without losing much of its quality. When you’re ready to use it, thaw it overnight in the refrigerator rather than at room temperature for the best texture and food safety.

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Herb Dry Brined Whole Smoked Salmon

Learn how to make Herb Dry Brined Whole Smoked Salmon on the Yoder 640S Pellet Grill. This easy smoked salmon recipe walks you through dry brining, pellicle formation, and smoking a whole salmon low and slow to achieve a rich, flavorful, lox-like finish right in your own backyard.

Course Appetizer, Dinner, Lunch, Side Dish

Cuisine American

Keyword Dry Brine Salmon, Dry Brined Whole Salmon, Whole Smoked Salmon

Prep Time 2 days days

Cook Time 6 hours hours

Total Time 2 days days 6 hours hours

Servings 6

Author Lauren Grier

Ingredients

• 1 2 to 3 lb Whole salmon
• 1/2 cup Brown sugar
• 1/4 cup Kosher salt
• 1 tsp Ground pepper
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Dried dill
• 1/4 tsp Cayenne pepper

Instructions

• In a bowl, mix brown sugar, kosher, black pepper, garlic powder, onion powder, dried dill and cayenne pepper.
• Clean and scale the fish if not already done by the fishmonger or the store. 
• Lay a piece of plastic wrap on a large baking sheet and place the whole salmon on top. Coat the fish thoroughly on all surfaces with the brine mixture. Don't be shy with it; a whole fish needs more than you think. Wrap the plastic wrap around the fish. 
• Refrigerate the salmon for 6 to 24 hours depending on the size of the fish. A larger whole salmon benefits from the full 24 hours. You'll notice liquid pooling on the tray as the brine does its work.
• After the allotted brine time, remove the plastic wrap and rinse off the dry brine mixture. Next, place the salmon on a wire rack that is fitted to a standard baking sheet.
• DON’T SKIP THIS STEP! Pat the fish dry, return it uncovered to the fridge for another 1 to 3 hours, or up to 24 hours. This forms a tacky, dry surface layer called the pellicle, which helps smoke adhere evenly and protects the flesh during the low-and-slow smoking process. After that, the fish is ready for the smoker.
• Preheat the 640S to 150°F. Once it's up to temperature, place the salmon on a wire rack and set it on the top grill grates. Smoke for approximately 6 hours, or until the internal temperature reaches 145°F. For the most accurate reading, use the built-in probes paired with the FireBoard Grill App. 
• Once cooked, let the fish cool slightly and serve as desired.

The post Herb Dry Brined Whole Smoked Salmon appeared first on The Curious Plate.

       

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***This post is with Yoder Smokers. I’m so thrilled to be partnering with them to bring you delcious, every day approachable meals!***

Over the years, I’ve learned that Valentine’s Day doesn’t have to be overcomplicated to be meaningful.

Whether it’s a handwritten note, a single rose, a small box of chocolates, or a homemade meal, celebrating this love-filled day is really about taking a moment to say, I appreciate you.

From those small gestures, you can actually have a lot of fun showing the people you love how much you care especially when food is involved. Case in point: imagine delivering a Detroit-Style Pepperoni Rose Pizza to family and friends. You can practically hear the joyous GASPS.

I mean, who wouldn’t want to receive a Detroit-Style Dozen Roses? Forget going out to dinner and dropping hundreds of dollars at a fancy restaurant when you can WOW with a simple bouquet of pepperoni roses. And if roses aren’t your thing, I definitely recommend trying a Jerk Chicken Pizza, Grilled Steakhouse Lamb Pizza, or Mini Heart-Shaped Supreme Pizzas.instead.

Now, want to know the secret to turning this Detroit-Style Pepperoni Rose Pizza into an absolute 11/10? Making it in the YS640 Pellet Grill Wood-Fired Pizza Oven.

I’m beyond excited to be partnering with Yoder Smokers. Fun fact: they’re headquartered and made in my hometown of Wichita, Kansas. Yes, I might be a little biased, but I’m telling you… Yoder Smokers is elite. They offer a wide range of rigs, but the one currently reigning supreme is the YS640 Pellet Grill, which is exactly why Forbes named it the best outdoor pellet smoker on the block.

And listen, coming from a cook who’s always looking for ways to streamline the process and make food taste incredible, the YS640 is a game changer. I know it’s an investment, but over the next year, I’m excited to show you how we use this grill every single day. You don’t have to be a hardcore pit-master BBQ purist to enjoy it; this grill truly works for everyone.

That’s why I wanted to kick off this partnership with something fun: this Detroit-Style Pepperoni Rose Pizza. Yoder makes setting up their pizza oven embarrassingly easy and the results speak for themselves

How to Set Up the Wood-Fired Pizza Oven in a YS640 Pellet Grill

• Remove all grates, heat diffuser/drip plate and vacuum out any debris. 
• Install the pizza oven’s perforated heat distribution plate
• Set the oven dome on the heat plate
• Place the pizza stone inside the oven
• Set the grill temp to 500 degrees: You’ll want to leave the main grill door open while heating . This will help get the stone up to proper pizza temp faster. Also, using a thermal gun to check the stone temp will help ensure accuracy for proper pizza making.

Now that we have the pizza oven set up and ready to go, let’s talk shop about ingredients. Keeping things simple for Valentine’s Day or any cook for that matter. You’ll need the following pantry items to make this pizza.

Ingredients Used to Make Detroit-Style Pepperoni Rose Pizza

• Store-bought or homemade pizza dough: no-one will judge you with what you pick! Keep in mind you will need 3 dough balls to make 18 roses. 
• Favorite pizza sauce
• Pepperoni slices
• Shredded mozzarella cheese
• Fresh basil 
• Hot honey

Let’s take all those ingredients and put them to work! What’s great about these roses is that they only take a few minutes to put together and make a stunning display for that certain someone! 

How to Make Detroit-Style Pepperoni Rose Pizza

• Place the Yoder Smoker Wood Fire Oven inside the YS640 Pellet Grill and set the grill temperature to 500 degrees. 
• On a lightly floured surface, roll out the pizza dough to a 9×13 rectangle. Spread the pizza sauce over the dough. Keep the amount of sauce light so as to not make the dough soggy. 
• Next, take a pizza cutter and cut the dough lengthwise into 2-inch thick strips. You should have six strips total per dough ball. On each strip, place some shredded mozzarella on top of the pizza sauce followed by 7 to 8 pepperoni slices. Fold up the bottom part of the strip and tightly roll into each rose. 
• Place the rose into a 9×13 cast-iron skillet. Repeat the process until you have 18 completed roses. Transfer the baking dish to the wood-fired oven. Close the oven door and cook the pizza for 12 minutes turning halfway through the cooking process. 
• Once golden, remove the baking dish from the oven and place on a wire rack to cool slightly. Garnish with fresh basil and hot honey. Serve and enjoy! 

Proper Storing 

Here’s the best way to properly store Detroit-Style Pepperoni Rose Pizza so it stays crispy, cheesy, and delicious:

Allow pizza to cool fully. Store roses in an airtight container and refrigerate for up to 4 days. Alternatively, you can freeze the pizza roses for up to 2 months. 

If you are interested in learning more about Yoder Smokers make sure to check out their website. I received their YS640 Pellet Grill with the competition cart. Also, included was their wood-fired pizza oven. Happy Cooking!

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Detroit-Style Pepperoni Rose Pizza

Detroit-Style Pepperoni Rose Pizza – the ultimate Valentine’s Day pizza that’s equal parts crispy, cheesy, and show-stopping. Hand-rolled pepperoni roses are stuffed into a rectangle deep-dish for a fun twist that’s perfect for date night, Galentine’s, or a cozy family pizza night at home.

Course Dinner, Lunch

Cuisine American

Keyword Detroit-Style Pizza, Pepperoni Pizza Roses, Pepperoni Rose Pizza, Rose Pizza, Valentines Pizza

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 3 10oz Store-bought or homemade pizza dough: no-one will judge you with what you pick! Keep in mind you will need 3 dough balls to make 18 roses
• 2 1/4 cups Favorite pizza sauce or marinara, divided
• 3 6oz Pepperoni packages, divided
• 1 1/2 cups Shredded mozzarella, divided
• Hot honey, for garnish
• Fresh chopped basil, for garnish

Instructions

• Place the Yoder Smoker Wood-Fire Oven inside the YS640 Pellet Grill and set the grill temperature to 500 degrees. 
• On a lightly floured surface, roll out the pizza dough to a 9×13 rectangle. Spread 3/4 cup of the pizza sauce over the dough. Keep the amount of sauce light so as to not make the dough soggy. 
• Next, take a pizza cutter and cut the dough lengthwise into 2-inch thick strips. You should have six strips total per dough ball. On each strip, place about 2 tbsp shredded mozzarella on top of the pizza sauce followed by 7 to 8 pepperoni slices. Fold up the bottom part of the strip and tightly roll into each rose. 
• Place the rose into a 9×13 cast-iron skillet. Repeat the process until you have 18 completed roses. Transfer the baking dish to the wood fired pizza oven. Close the oven door and cook the pizza for 12 minutes turning halfway through the cooking process. 
• Once golden, remove the baking dish from the oven and place on a wire rack to cool slightly. Garnish with fresh basil and hot honey. Serve and enjoy! 

The post Detroit-Style Pepperoni Rose Pizza appeared first on The Curious Plate.

      

 

 

Ready to elevate your holiday table with a fiery, flavorful twist? 

*raises both hands*

Y’all this Easy Chorizo and Calabrian Chile Stuffing will transform your holiday stuffing into a vibrant, spicy masterpiece. Combines the smoky, savory kick of chorizo, fruity heat from the Calabrian chiles and a gentle softness from the country style bread. 

What makes this stuffing stand out is its perfect balance of classic comfort and modern zest. 

Its one-pan simplicity makes it a stress-free addition to your holiday menu. But in case you need a few classic stuffing options, I have you covered: Classic Homemade Stuffing, Easy Cornbread Stuffing with Salami, or Stuffing Muffins.

Let’s jump on the holiday dinner train and see what the fuss is about!  

Ingredients Used to Make Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing is a bold, spicy twist on a classic holiday side dish, combining smoky chorizo and fiery Calabrian chiles with hearty bread for a flavorful, textured stuffing. You’ll need the following ingredients: 

• Country-style bread
• Eggs
• Chicken broth
• Olive oil
• Chorizo
• Yellow onion
• Garlic
• Celery
• Calabrian chiles
• Unsalted butter
• Rosemary
• Sage
• Parsley
• Kosher salt and pepper

How to Make Easy Chorizo and Calabrian Chile Stuffing

Creating Easy Chorizo and Calabrian Chile Stuffing is a fantastic way to craft a bold, spicy twist on a classic holiday side dish, blending smoky chorizo, fiery Calabrian chiles, and hearty bread for a flavorful, crowd-pleasing dish. Follow the steps below to ensure success: 

• Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. 
• In a medium mixing bowl, whisk together the eggs and broth, and set aside. 
• In a large mixing bowl add the cubed bread. 
• Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute. 
• Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.
• Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired. 

Variations

Easy Chorizo and Calabrian Chile Stuffing is a versatile, spicy twist on a classic holiday side dish that can be customized to suit various tastes, dietary preferences, or occasions.

Spicy Chorizo and Jalapeño Stuffing: Use fresh or pickled jalapeños (seeded for milder heat) instead of Calabrian chiles, sautéing with onions and celery. Keep chorizo and add a pinch of cumin for a Southwestern twist. Use cornbread instead of sourdough for a regional flair.

Chorizo and Apple Stuffing: Dice tart apples (e.g., Granny Smith) and sauté with onions and celery. Keep chorizo and Calabrian chiles, but reduce chile quantity slightly to balance the sweetness. Use a mix of sourdough and cornbread for texture. Add fresh thyme for warmth.

Chorizo and Roasted Red Pepper Stuffing: Add diced roasted red peppers (jarred or homemade) to the chorizo-vegetable mixture. Reduce Calabrian chiles slightly to balance flavors. Use a mix of Parmesan and Cotija cheese for a cheesy topping.

Proper Storing 

Short-Term Storage: Allow the stuffing to cool to room temperature Transfer to an airtight container or cover the baking dish or skillet tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.

Long-Term Storage:Cool the stuffing completely. Wrap tightly in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. Freeze for up to 2 months for optimal quality.

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Easy Chorizo and Calabrian Chile Stuffing

Easy Chorizo and Calabrian Chile Stuffing – If you love bold, savory flavor with a little heat, this is the holiday side dish you can’t skip. Loaded with spicy chorizo, Calabrian chiles, herbs, and toasted bread every bite is next-level cozy.

Course Side Dish

Cuisine American

Keyword Calabrian Chile Stuffing, Chorizo and Calabrian Chile, Chorizo Stuffing, Homemade Stuffing, Side Dish

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 1 2 lb Day old country-style bread, cut into 1-inch cubes
• 2 large Eggs
• 2 1/2 cups Chicken stock
• 4 tbsp Olive oil, divided
• 1 lb Ground chorizo
• 1 medium Yellow onion, diced
• 5 cloves Garlic, minced
• 5 stalks Celery, chopped
• 2 tbsp Jarred chopped calabrian chiles
• 1 stick Unsalted butter
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 1/2 cup Chopped parsley + more for garnish
• kosher salt and pepper to taste

Instructions

• Preheat the oven to 350 degrees. Spray a 9X13 baking dish with nonstick cooking spray. 
• In a medium mixing bowl, whisk together the eggs and broth, and set aside. 
• In a large mixing bowl add the cubed bread. 
• Next, heat a large skillet over medium-high heat and add 1 tbsp olive oil with the chorizo. Cook the chorizo, breaking it up into small pieces with a wooden spoon until browned and cooked through about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• In the same skillet as you cooked the chorizo, add the remaining 3 tbsp olive oil over medium heat. Add in the onion, garlic, celery and cook until softened about 5 to 6 minutes. Next, add in the chiles and butter and continue to cook until butter is melted. Stir in the rosemary and sage. Continue to cook until fragrant about one minute.
• Remove the skillet from the heat and return the reserved chorizo. Next, add in ½ cup chopped parsley. Taste, and season with kosher salt and pepper if desired. Toss to combine. Take the chorizo mixture and spoon it into the mixing bowl with the bread cubes and combine.
• Pour the reserved egg mixture and gently fold it into the chorizo bread mixture until coated. Season with salt and pepper as needed. Transfer the stuffing mixture to the reserved baking dish and cover with foil. Bake for about 30 minutes and then increase the oven temperature to 425 degrees. Uncover the dish and bake for an additional 20 minutes until gold brown. Let it sit for 10 minutes before serving. Garnish with more parsley if desired.

The post Easy Chorizo and Calabrian Chile Stuffing appeared first on The Curious Plate.

       

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***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.***

The holidays are upon us! 

Between decorating, shopping, and parties, there’s much to be done before the end of the year. Now, a question I get asked a lot this time of year, what kind of main dish can I make that’s flavorful, but not fussy? 

My answer: Boneless Leg of Lamb 

I’m a big FAN of American lamb. A few recipes I’ve created using lamb:  Lamb Lasagna Crostini, Skillet Huevos Rancheros with Ground Lamb, Grilled Jerk American Lamb Loin Chops, and now this Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze

The glaze comes together quickly and adds so much flavor to the lamb. Roast in the oven until juicy and tender. This lamb leg roast will wow a crowd! 

Why Use American Lamb 

I used American Lamb in this recipe.  Their lean, nutrient-rich boneless leg of lamb is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most delicious types of protein out there, they’re also a good source of an array of essential nutrients. 

Ingredients Used to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze​​

This easy recipe calls for simple ingredients but packs quite a punch flavor-wise! The glaze comes together quickly and can be made ahead of time for easier prep!

• 2 to 3 lb American boneless leg roast – American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished. 
• Fresh cranberries
• Unsalted butter
• Granulated sugar
• Kosher salt and freshly ground pepper
• Whole grain mustard
• Yellow onion 
• Labneh
• Fresh herbs (rosemary, thyme, sage) 

How to Make Oven Roasted Boneless Leg of American Lamb with Cranberry Mustard Glaze

1. Make the cranberry-mustard glaze: preheat a medium non-stick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
2. Preheat the oven to 325 degrees. Spray a 10.5 x 7.5  baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper. 
3. Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh. 

• USDA recommends the following time and temperature parameters. All Other Cuts, Internal temperature of 145°F, with a 3 minute rest

Frequently Asked Questions

1. Can you make the cranberry-mustard glaze ahead? You bet! You can make the sauce 3 days ahead and simply reheat it to apply to the lamb. 

2. Can you use bone-in leg of lamb instead? Yes! You will need to adjust your cook time. Please reference the American Lamb website for proper cooking temperatures. 

3. What sides would you pair with the lamb? So many options! You can certainly do mashed potatoes, green beans, brussel sprouts, or pita bread! 

Proper Storing 

You can store leftovers in an airtight container for up to 3 to 4 days. Simply reheat in the oven at 325 degrees until warmed through. 

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Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze

Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze is a festive and delicious meal that is perfect to serve any time of year!

Course Dinner

Cuisine American

Keyword American Lamb Leg, Cranberry Mustard Glaze, Oven Roasted Lamb Leg, Oven Roasted Lamb Recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Lauren Grier

Ingredients

• 1 lb Fresh cranberries
• 2 tbsp Unsalted butter
• 3/4 cup Granulated sugar
• 1 tsp Kosher salt + more to taste
• 1/3 cup Whole grain mustard
• 3 lb Boneless leg of American lamb
• 2 large Yellow onions, sliced thinly
• Labneh, for serving
• Fresh herbs, for serving (rosemary, thyme, sage)

Instructions

• Make the cranberry-mustard glaze: preheat a medium nonstick skillet to medium-high heat. Add in the fresh cranberries, unsalted butter, granulated sugar, and 1 tsp kosher salt. Stir to combine and let the sauce come to a simmer. Continue to cook the sauce until the cranberries have started to burst using a wooden spoon to smash the cranberries down. Let the sauce cook for about 10 to 12 minutes until slightly thickened. Remove from the heat and let cool before stirring in the whole grain mustard. Set aside.
• Preheat the oven to 325 degrees. Spray a 10.5 x 7.5  baking dish with non-stick cooking spray. Place the sliced onions in the bottom of the baking dish and toss with olive oil, salt and pepper.
• Next, take the lamb and place it on top of the onions. Cook the lamb for 35 minutes. Flip the lamb and cover it with cranberry-mustard sauce, and continue to cook for an additional 35 minutes, or until the internal temperature reaches 145 degrees for medium rare (roughly 20 to 25 minutes per lb). Remove from the oven and allow to rest for three minutes before slicing and serving with labneh.
• USDA recommends the following time and temperature parameters

  All Other Cuts – Internal temperature of 145°F, with a 3 minute rest

The post Oven Roasted Boneless Leg of American Lamb with Cranberry-Mustard Glaze appeared first on The Curious Plate.

      

 

 

Psssst: craving a dessert that’s both luxurious and effortless? 

Y’all this Easy Blender Chocolate Mousse is your answer to all your holiday dessert woes. This bad boy delivers rich, velvety chocolate goodness with minimal effort. 

And when I say minimal effort, I’m talking about dumping all the ingredients into a blender and walking away. Okay, okay, maybe not that simple, but you get the point. Using a blender streamlines the process, creating a light, airy texture in minutes. The deep chocolate flavor satisfies cravings, while customizable add-ins like whisky caramel popcorn makes it an 11/10.

Need more chocolate-y dessert inspiration? Try these household favorites: Chocolate Frosted Pumpkin Bread, Triple Chocolate Skillet Brownie, or Chocolate Chip Pumpkin Butter Cookies.  

Okay, I say we jump and whip this chocolate mousse up. Who’s with me? 

Ingredients Used to Make Easy Blender Chocolate Mousse

Easy Blender Chocolate Mousse is a rich, velvety dessert that combines deep chocolate flavor with a light, airy texture, prepared effortlessly in a blender. You’ll need the following ingredients:

• Dark chocolate chips
• White chocolate chips
• Milk chocolate chips
• Egg whites
• Whipping cream 
• Vanilla extract
• Caramel and Cheddar popcorn mix

How to Make Easy Blender Chocolate Mousse

Creating Easy Blender Chocolate Mousse is a quick and delightful way to craft a rich, velvety dessert with deep chocolate flavor and a light, airy texture, all made effortlessly in a blender. Follow the steps below to ensure success: 

• Place chocolate chips and 1 cup of boiling water into a blender. Pulse until melted and smooth.
• Next, add in the egg whites and pulse until smooth followed by cream and vanilla extract. Once combined, divide the chocolate mixture between six drinking glasses filling about halfway up the glass.
• Chill the chocolate for at least 4 hours in the refrigerator. Once chilled, remove from the refrigerator and garnish with popcorn. Serve and enjoy.

Variations

Easy Blender Chocolate Mousse is a versatile, decadent dessert that can be customized to suit various tastes, dietary preferences, or occasions while preserving its rich chocolate flavor and light, airy texture.

Spicy Mexican Chocolate Mousse: Use dark chocolate and add a pinch of cayenne pepper or chili powder to the blender mixture. Include a dash of cinnamon for warmth. Blend with a small amount of coffee or espresso to enhance the chocolate. Garnish with a sprinkle of chili flakes and shaved chocolate.

Mocha Blender Chocolate Mousse: Add 1-2 teaspoons of instant espresso powder or strong brewed coffee (cooled) to the blender with the chocolate mixture. Use dark chocolate for depth and blend with heavy cream and vanilla. Garnish with cocoa powder and chocolate-covered coffee beans.

White Chocolate Pumpkin Spice Mousse: Use white chocolate instead of dark, blending with heavy cream and a touch of pumpkin puree (unsweetened) for a fall twist. Add a pinch of pumpkin pie spice (cinnamon, nutmeg, ginger) to the mixture. Reduce sugar to balance white chocolate’s sweetness

Proper Storing 

Short-Term Storage: Once prepared, transfer the mousse to individual serving glasses, ramekins, or a large airtight container. Cover tightly with plastic wrap or lids. Refrigerate for up to 3 days.

Long-Term Storage: Cool the mousse completely in the fridge (2-4 hours) to set before freezing. Transfer to freezer-safe airtight containers or wrap individual portions tightly in plastic wrap, followed by foil or a zip-top freezer bag. Freeze for up to 1 month for optimal quality.

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Easy Blender Chocolate Mousse

Whip up Easy Blender Chocolate Mousse for a rich, velvety dessert in minutes! Perfect for dinner parties or cozy nights, this indulgent treat is a crowd-pleaser.

Course Dessert

Cuisine American

Keyword Blender Chocolate Mousse, Blender Recipes, Chocolate Dessert, Chocolate Mousse Recipes

Prep Time 10 minutes minutes

Cook Time 4 hours hours 10 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Author Lauren Grier

Ingredients

• 2 1/4 cup Dark chocolate chips
• 1 1/4 cups White chocolate chips
• 1 1/4 cups Milk chocolate chips
• 4 large Egg whites
• 1 cup Heavy whipping cream 
• 1 tsp Vanilla extract
• 3 cups Caramel and Cheddar popcorn, divided

Instructions

• Place chocolate chips and 1 cup of boiling water into a blender. Pulse until melted and smooth.
• Next, add in the egg whites and pulse until smooth followed by cream and vanilla extract. Once combined, divide the chocolate mixture between six drinking glasses filling about halfway up the glass.
• Chill the chocolate for at least 4 hours in the refrigerator. Once chilled, remove from the refrigerator and garnish with popcorn. Serve and enjoy.

The post Easy Blender Chocolate Mousse appeared first on The Curious Plate.

      

 

 

Thanksgiving is a feast of abundance.

Turkey, stuffing, pies, and all the trimmings that leave us blissfully full but sometimes uncomfortably bloated. Am I right? 

The solution to our bloated woes: 3 Homemade Tonics to Help You Digest All the Thanksgiving Food! These simple, natural drinks use everyday ingredients to gently support digestion, ease bloating, and restore balance after the holiday indulgence. Perfect for sipping post-dinner or as a refreshing morning-after ritual, they’re your secret weapon for feeling light and energized amid the festivities.

What makes these tonics so special you ask? I focused on gut-friendly ingredients like ginger for nausea relief, lemon to help stimulate the production of digestive juices in the stomach, and turmeric which helps reduce inflammation. 

These three drinks are easy to whip up with pantry staples and completely customizable. Whether you’re hosting a crowd or enjoying a quiet family meal, these tonics turn the post-Thanksgiving slump into relief instead of exhaustion. Sip one by the fire, share with guests, or keep a pitcher ready for leftovers. 

OH! And speaking of leftovers, don’t sleep on these gems: Leftover Pumpkin Pie Bites, Thanksgiving Leftovers in a Blanket, or Leftover Turkey Tamale Pie.  

Ingredients Used to Make 3 Homemade Tonics 

The 3 Homemade Tonics to Help You Digest All the Thanksgiving Food are simple, natural elixirs designed to soothe bloating, ease nausea, and support gut health using everyday ingredients. You’ll need the following ingredients to make all three drinks: 

• Orange juice
• Lime Juice
• Fresh ginger
• Fresh turmeric
• Jalapeno 
• Garlic
• Sparkling water
• Cranberry juice
• Cinnamon 
• Honey
• Vanilla extract
• Apple Cider vinegar

How to Make 3 Homemade Tonics 

Creating 3 Homemade Tonics to Help You Digest All the Thanksgiving Food is a simple, soothing ritual that uses natural ingredients to ease bloating, nausea, and cramps after holiday feasting. Follow the steps below to create these drinks at home: 

Drink One: Spiced Sunshine Tonic 

• 2 cups fresh orange juice
• 1 cup fresh lime juice
• 1 3-inch piece of turmeric
• 1 2-inch piece of ginger, peeled and thinly sliced
• 1 jalapeno, seeds removed, chopped
• 2 garlic cloves
• Splash of sparkling water 
• Kosher salt
• Chili oil and mint for serving

Directions: In a blender, add the orange juice, lime juice, turmeric, ginger, jalapeno and garlic. Puree the ingredients until smooth. Strain the mixture through a sieve into a large bowl of measuring cup. Season the puree with kosher salt. Pour the mixture halfway up a glass and top off with sparkling water. Serve with chili and mint. 

Drink Two:  Cranberry & Cinnamon Tonic

• ¼ cup unsweetened cranberry juice
• ¼ cup sparkling water
• 1 large orange juice, juiced
• Pinch of cinnamon
• ¼ tsp honey

Directions: Combine all ingredients and chill before serving. 

Drink Three: Lemon Cider Tonic 

• 1 Lemon, juiced
• 1 tbsp of honey
• 1 tsp apple cider vinegar
• 1 tsp ginger, minced
• ¼ tsp vanilla extract
• ¼ tsp ground turmeric
• Pinch of black pepper
• Pinch of kosher salt
• Sparkling grapefruit water

Directions: In a large pitcher, add all the ingredients except the sparkling water. Give the pitcher a big stir and then pour into a glass filled with ice and top with sparkling water. Serve with a lemon wedge. 

Variations 

Each variation below keeps the process simple (under 5 minutes prep) and budget-friendly, with exact ingredient swaps and brief instructions. These enhance versatility for different tastes, restrictions, or occasions while preserving the original’s digestive power.

Drink One: Mango-Pineapple Sunshine: 1 cup mango juice, 1 cup pineapple juice, 1-inch turmeric, 1-inch ginger, ½ habanero (seeded), 1 garlic clove, sparkling water, salt, lime wedge garnish. Blend all except sparkling water; strain; fill glass ½ way, top with sparkling water; garnish with lime.

Drink Two: Pomegranate-Ginger Zest: ¼ cup pomegranate juice, ¼ cup sparkling water, 1 orange (juiced), ½ tsp minced ginger, ¼ tsp honey. Mix all; chill 5 min; shake with ice before serving.

Drink Three: Lime-Turmeric Fizz: 1 lime (juiced), 1 tbsp honey, 1 tsp apple cider vinegar, 1 tsp ginger (minced), ¼ tsp turmeric, pinch black pepper/salt, lemon-lime sparkling water. Mix all except sparkling water; pour over ice; top with fizz.

Proper Storing 

Storage: Refrigerate up to 24 hours in airtight jar; shake before serving. Best fresh!

Print

3 Homemade Tonics to Help You Digest All the Thanksgiving Food

Beat Thanksgiving bloat with 3 Homemade Tonics! Ginger, lemon and turmeric —simple, budget-friendly digestion relief using fall's best ingredients. Sip post-feast & feel amazing!

Course Drinks

Cuisine American

Keyword Digestion Drinks, Homemade Tonics, Mocktail Recipes, Mocktail Tonic Recipes, Tonic Recipes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• Drink One: Spiced Sunshine Tonic
• 2 cups Fresh orange juice
• 1 cup Fresh lime juice
• 1 3-inch Piece of turmeric
• 1 2-inch Piece of ginger, peeled, sliced
• 1 whole Jalapeno, seeds removed, chopped
• 2 cloves Garlic
• Splash of sparkling water
• Kosher salt
• Fresh mint or chili oil, for garnish
• Drink Two:  Cranberry & Cinnamon Tonic
• 1/4 cup Unsweetened cranberry juice
• 1/4 cup Sparkling water
• 1 large Orange, juiced
• Pinch of cinnamon
• 1/4 tsp Honey
• Drink Three: Lemon Cider Tonic
• 1 whole Lemon, juiced
• 1 tbsp Honey
• 1 tsp Apple cider vinegar
• 1 tsp Fresh ginger, minced
• 1/4 tsp Vanilla extract
• 1/4 tsp Ground turmeric
• Pinch of black pepper and kosher salt
• Sparkling grapefruit water

Instructions

• Drink One: Spiced Sunshine Tonic: In a blender, add the orange juice, lime juice, turmeric, ginger, jalapeno and garlic. Puree the ingredients until smooth. Strain the mixture through a sieve into a large bowl of measuring cup. Season the puree with kosher salt. Pour the mixture halfway up a glass and top off with sparkling water. Serve with chili and mint.
• Drink Two:  Cranberry & Cinnamon Tonic: Combine all ingredients and chill before serving.
• Drink Three: Lemon Cider Tonic: In a large pitcher, add all the ingredients except the sparkling water. Give the pitcher a big stir and then pour into a glass filled with ice and top with sparkling grapefruit water. Serve with a lemon wedge.

The post 3 Homemade Tonics to Help You Digest All the Thanksgiving Food appeared first on The Curious Plate.

      

 

 

Is there anything better than the smell of crisp autumn air? 

Okay, maybe sipping a PSL while strolling through a pile of fallen foliage while breathing in said autumn air? You get the point. 

This time of year is hands down my favorite because it’s a chance to embrace food that is bursting with warmth, color, and bold flavors to the kitchen table. 

Let me introduce you to a new side dish star: Easy Miso-Glazed Carrots with Scallion Gremolata. This stunning side dish transforms humble carrots into a mouth-dropping dish that’s perfect for fall dinners, holiday feasts, or cozy weeknight meals. 

This dish combines the sweet, earthy notes of roasted carrots with a savory, umami-rich miso glaze and a zesty, gremolata topping. Whether you’re hosting a Thanksgiving gathering or looking to elevate your everyday meals, this vibrant creation is sure to impress with its balance of flavors and elegant simplicity.

In case you need a few other carrot inspired dishes, definitely don’t sleep on these: Roasted Carrots with Dill, Carrot Cajun Soup, or Caramelized Carrot Tart.   

Ready to see what the fuss is all about? Let’s dive in. 

Ingredients to Make Miso-Glazed Carrots with Scallion Gremolata

Miso-Glazed Carrots with Scallion Gremolata is a vibrant, fall-inspired side dish that combines sweet, roasted carrots with a savory miso glaze and a zesty scallion gremolata. Grab the following ingredients to make this dish: 

• Scallions
• Garlic
• Lemon zest
• Toasted sesame seeds
• Unseasoned rice vinegar
• Kosher salt
• Maple syrup
• Unsalted butter
• White miso 
• Low-sodium soy sauce
• Carrots

How to Make Miso-Glazed Carrots with Scallion Gremolata

Creating Miso-Glazed Carrots with Scallion Gremolata is a fantastic way to craft a vibrant, fall-inspired side dish that transforms humble carrots with a savory, umami-rich miso glaze and a zesty scallion gremolata. Follow the steps below to ensure success: 

• In a medium bowl, combine 1 bunch of chopped scallions, 3 garlic cloves, lemon zest, sesame seeds, unseasoned rice vinegar, and ¼ tsp kosher salt. Set gremolata aside. 
• In a medium Dutch oven, add maple syrup, ¾ cup unsalted butter, ½ cup white miso, ¼ cup soy sauce, ⅓ cup unseasoned rice vinegar and 2 cups water to a boil. Whisk the ingredients until smooth. Next, add in carrots and reduce heat to medium. Cover and cook the carrots for about 12 minutes.
• Uncover the pot and increase the heat to high and continue to cook until the carrots are fork tender and the glaze is thick and glossy, about 15 minutes. Remove the pot from the heat and stir in lemon juice.
• Using a slotted spoon, transfer the carrots to a platter. Top the carrots with the reserved gremolata and extra glaze. 

Variations

Miso-Glazed Carrots with Scallion Gremolata is a versatile, fall-inspired side dish that can be customized to suit various tastes, dietary preferences, or occasions. Check out some options below: 

Spicy Miso-Glazed Carrots with Chili Gremolata : Mix a pinch of gochugaru (Korean chili flakes) or sriracha into the miso glaze for heat. In the gremolata, include finely chopped red chili or chili flakes alongside scallions and lemon zest. Roast carrots until caramelized and garnish with a sprinkle of chili powder.

Miso-Glazed Parsnips and Carrots : Use parsnips (peeled and cut into uniform pieces) alone or mixed with carrots. Prepare the miso glaze with white miso and a touch of soy sauce for depth. Keep the scallion gremolata as is, or add chopped parsley for extra herbaceousness.

Miso-Glazed Carrots with Almond Gremolata: Roast carrots with the miso glaze as usual. For the gremolata, mix chopped scallions, lemon zest, garlic, and finely chopped toasted almonds. Drizzle with olive oil and a pinch of salt.

Proper Storing 

Short Term: Allow the miso-glazed carrots to cool to room temperature. Transfer to an airtight container or cover the serving dish tightly with plastic wrap or aluminum foil. Use a shallow container to maintain the carrots’ texture and prevent the glaze from pooling. Refrigerate at for up to 3 days.

Long Term: Cool the miso-glazed carrots. Wrap tightly in plastic wrap, then place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. For smaller portions, freeze in single-serving containers to simplify reheating. Freeze for up to 1 month for optimal quality.

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Easy Miso-Glazed Carrots with Scallion Gremolata

Elevate your fall table with Easy Miso-Glazed Carrots with Scallion Gremolata! Sweet roasted carrots meet savory miso and zesty herbs that’s perfect for holidays or weeknight dinners.

Course Side Dish

Cuisine American, Asian

Keyword Glazed Carrots, Miso Glazed Carrots, Scallion Gremolata, Thanksgiving Side Dish

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 1 bunch Scallions, chopped
• 3 cloves Garlic, minced
• Zest of one lemon
• 1 tbsp Toasted sesame seeds
• 1 tsp + ⅓ cup unseasoned rice vinegar, divided 
• 1/4 tsp Kosher salt
• 1 cup Maple syrup
• 1 1/2 sticks Unsalted butter
• 1/2 cup White miso
• 1/4 cup Low-sodium soy sauce
• 3 lbs Carrots, peeled and sliced into halves (basically you want them to be able to fit into a dutch oven lengthwise)

Instructions

• In a medium bowl, combine chopped scallions, garlic cloves, lemon zest, sesame seeds, 1 tsp unseasoned rice vinegar, and ¼ tsp kosher salt. Set gremolata aside. 
• In a medium Dutch oven, add maple syrup, unsalted butter, miso, soy sauce, ⅓ cup unseasoned rice vinegar and 2 cups water to a boil. Whisk the ingredients until smooth. Next, add in carrots and reduce heat to medium. Cover and cook the carrots for about 12 minutes.
• Uncover the pot and increase the heat to high and continue to cook until the carrots are fork tender and the glaze is thick and glossy, about 15 minutes. Remove the pot from the heat and stir in lemon juice.
• Using a slotted spoon, transfer the carrots to a platter. Top the carrots with the reserved gremolata and extra glaze. 

The post Easy Miso-Glazed Carrots with Scallion Gremolata appeared first on The Curious Plate.

      

 

 

In your opinion, what type of dessert captures the essence of fall? 

Pie? Cakes? Cobblers? 

Thankfully there’s no wrong answer. However, if I had to pick a vehicle to enjoy a fall dessert it would be a galette. Might I suggest trying this Apple, Cardamom, and Cranberry Galette. It’s a stunning, rustic treat that combines sweet-tart apples, warm cardamom spice, and vibrant cranberries in a flaky, freeform crust. 

I’ll say that again: freeform crust. Y’all know that I’m not a baker which is why a galette solves all my problems. Nothing fancy to it, just a simple store-bought pie crust that doesn’t talk back or need all the fuss like a lattice pie. I love making a galette so much that you need to try out a few of these past favs: Roasted Curry Tomato Galette, Strawberry-Peach Galette, or Turkish Lamb Galette.  

What is a Galette

A galette is a French term meaning a flat round cake that can be either sweet or savory. It’s a free-form, rustic-looking pie, often made with fruit or savory fillings, and characterized by its relaxed, imperfect shape. It’s typically made with a simple pastry crust that is either folded over the filling or left open-faced. 

Galette Dough the Same as Pie Dough

Yes and No. Like I mentioned above, galette dough is free form vs precise pie dough that you roll out and measure to fit a pie pan. You can certainly use store-bought for either dessert experience or make it homemade. I prefer a galette dough because you can mold it into any shape your heart desires. 

Ingredients Used to Make Apple, Cardamom, and Cranberry Galette 

The Apple, Cardamom, and Cranberry Galette is a rustic, fall-inspired dessert that combines sweet-tart apples, warm cardamom spice, and vibrant cranberries in a flaky pastry crust. Use the following ingredients below to make this galette: 

• Package store-bought pie crust
• Apples
• Granulated sugar
• Ground cinnamon
• Ground cardamom
• Lemon juice
• Fresh cranberries
• Egg

How to Make Apple, Cardamom, and Cranberry Galette 

Creating an Apple, Cardamom, and Cranberry Galette is a delightful way to craft a rustic, fall-inspired dessert that combines sweet-tart apples, warm cardamom spice, and vibrant cranberries in a flaky, freeform crust. Follow the steps below to ensure success: 

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Place the pie crust on a baking sheet. Using a rolling pin, roll dough into a 12-inch circle.
• In a medium mixing bowl, gently toss together the apple slices, granulated sugar, cinnamon, cardamom, and lemon juice. Spoon the mixture onto the prepared pie crust and push the mixture to the edges of the dough, but leave a one-inch border. Top the apple mixture with cranberries. 
• Take the border of the dough and fold dough over the apple mixture making your way around; overlapping as needed.
• In a small bowl, whisk the egg. Brush the top of the border with egg mixture and sprinkle with more granulated sugar.
• Bake galette for about 30 to 35 minutes or until golden brown. Cool on a wire rack for 5-10 minutes before slicing.

Variations

The Apple, Cardamom, and Cranberry Galette is a versatile, fall-inspired dessert that can be customized to suit various tastes, dietary preferences, or occasions.

Spicy Apple and Cranberry Galette with Chili: Mix a pinch of chili powder or cayenne into the filling with cardamom to add subtle heat. Use tart apples like Granny Smith to balance the spice and cranberries. Top with a sprinkle of chili flakes before baking for extra flair.

Apple, Cranberry, and Walnut Galette: Add chopped, toasted walnuts to the filling or sprinkle over the top before baking. Use brown sugar in the filling for a nutty, caramel-like depth. Prepare the crust and bake as usual.

Mixed Berry and Cardamom Galette: Swap cranberries for a mix of fresh or frozen berries (e.g., blueberries, raspberries). Keep apples and cardamom, and reduce sugar slightly if berries are sweeter. Use a thicker layer of cornstarch to manage berry juices.

Proper Storing 

Below are guidelines for short-term and long-term storage, tailored to the unique elements of this dessert: 

Short-Term Storage: Allow the galette to cool completely to room temperature Place in an airtight container or wrap tightly with plastic wrap or aluminum foil. If using a container, choose a wide, shallow one to maintain the galette’s shape and prevent the crust from softening. Store at room temperature for up to 1 day if serving soon. For longer storage, refrigerate for up to 2 days. 

Long-Term Storage: Cool the galette completely. Wrap tightly in plastic wrap, followed by aluminum foil, or place in a freezer-safe airtight container or heavy-duty zip-top freezer bag. Freeze for up to 1 month for optimal quality.

Print

Apple, Cardamom, and Cranberry Galette

Embrace fall with an Apple, Cardamom, and Cranberry Galette! This rustic dessert blends sweet-tart apples, warm cardamom, and tart cranberries in a flaky crust that’s perfect for fall cozy nights.

Course Dessert, Snack

Cuisine American

Keyword Apple Galette, Cardamom Galette, Cranberry Galette, Dessert, Galette Recipe, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Lauren Grier

Ingredients

• 1 Package Store-bought pie crust
• 2 large Gala apples, cored, and thinly sliced
• 1/3 cup Granulated sugar + more for garnish
• 1/4 tsp Ground cinnamon
• 1/4 tsp Ground cardamom
• 2 tsp Lemon juice
• 1/2 cup Fresh cranberries
• 1 large Egg, whisked

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• Place the pie crust on a baking sheet. Using a rolling pin, roll dough into a 12-inch circle.
• In a medium mixing bowl, gently toss together the apple slices, granulated sugar, cinnamon, cardamom, and lemon juice. Spoon the mixture onto the prepared pie crust and push the mixture to the edges of the dough, but leave a one-inch border. Top the apple mixture with cranberries.
• Take the border of the dough and fold dough over the apple mixture making your way around; overlapping as needed.
• In a small bowl, whisk the egg. Brush the top of the border with egg mixture and sprinkle with more granulated sugar.
• Bake the galette for about 30 to 35 minutes or until golden brown. Cool on a wire rack for 5-10 minutes before slicing.

The post Apple, Cardamom & Cranberry Galette appeared first on The Curious Plate.

      

 

 

Spoiler Alert: Pumpkin and Smoked Cheddar Strata is more than just a casserole—it’s a celebration of fall’s best savory flavors. 

If you’ve been a long time reader of The Curious Plate you know that I’m batting for team savory all the way. When it comes to pumpkin flavored things, the world tends to lean towards sweet dishes or drinks. Hello PSL. 

Well, I figured we’d give pumpkin a new bag and try it out in this savory casserole. Not only is Pumpkin and Smoked Cheddar Strata easy to prepare, visually stunning, but it’s packed with cozy goodness like shredded cheddar, thyme, and rosemary. 

If you’re like me and want to expand into team savory pumpkin, you need to give these recipes a try: Beef and Pumpkin Enchiladas, One-Skillet Gnocchi Bake, or Three Cheese Pumpkin Pull-Apart Bread.   

Let’s dive in and see what all the savory fuss is about! 

Ingredients Used to Make Pumpkin and Smoked Cheddar Strata 

Pumpkin and Smoked Cheddar Strata is a cozy, fall-inspired casserole that blends the earthy sweetness of pumpkin with the sharp, melty richness of cheddar cheese, layered with bread for a satisfying texture. You’ll need the following ingredients: 

• Ciabatta or French Loaf 
• Pumpkin Puree
• Eggs
• Whole milk
• Heavy cream
• Unsalted butter
• Shallots 
• Nutmeg
• Dried Thyme
• Dried Rosemary
• Dijon mustard
• Smoked Cheddar Cheese 

How to Make Pumpkin and Smoked Cheddar Strata 

Creating Pumpkin and Smoked Cheddar Strata is a delightful way to craft a cozy, fall-inspired casserole that blends the earthy sweetness of pumpkin with the sharp, melty goodness of cheddar cheese, layered with hearty bread. Follow the steps below to ensure success: 

• In a large skillet preheated to medium-high heat melt two tablespoons of butter. Add in sliced shallots and season with kosher salt and pepper. Cook the shallots for about two to three minutes or until golden brown. Remove the pan from the heat and set aside.  
• In a large mixing bowl, combine 5 large eggs, thyme, rosemary, pumpkin, 2 cups milk, 1 cup heavy cream, dijon mustard, nutmeg, 1 tsp kosher salt and 1 tsp ground pepper. 
• Next, spray a 3-quart baking dish with nonstick cooking spray. Place bread cubes into the bottom of the baking dish. Sprinkle the top with 5oz smoked cheddar cheese followed by half of the egg mixture. Repeat layers with remaining bread and shallots. Top with the remaining 5oz shredded cheese. Cover the pan with foil and allow to chill for at least 1 hour or up to overnight. 
• Preheat the oven to 350 degrees. Let the strata come to room temperature for at least 30 minutes before baking. Bake the strata for 45 minutes, remove foil, increase oven temperature to 400 degrees and continue to bake until the edges are crisp, about 20 to 30 minutes. Let cool slightly before serving.

Variations 

Pumpkin and Smoked Cheddar Strata is a versatile, fall-inspired casserole that can be customized to suit various tastes, dietary preferences, or occasions while maintaining its creamy texture, savory pumpkin flavor, and melty cheddar goodness. Below are several creative variations: 

Spicy Pumpkin and Chorizo Strata: Cook and crumble Mexican chorizo, draining excess fat, and layer with the bread and pumpkin custard. Use pepper jack cheese alongside cheddar for extra heat. Add diced jalapeños to the sautéed onions for a spicy kick. Season the custard with chili powder and thyme.

Sweet Potato and Pumpkin Strata: Thinly slice sweet potatoes and layer them alternately with bread cubes or replace half the regular potatoes. Use a mix of cheddar and gruyère for a nuttier flavor. Add a touch of maple syrup to the custard for subtle sweetness, keeping the dish savory with extra thyme.

Mushroom and Pumpkin Strata:Sauté sliced cremini or shiitake mushrooms with the onions and garlic until golden, then layer with bread and custard. Use sharp cheddar and a sprinkle of Parmesan for depth. Season with thyme and a pinch of rosemary to complement the mushrooms

Proper Storing

Short-Term Storage: Allow the strata to cool to room temperature. Transfer to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. If portioning, use shallow airtight containers to maintain the layered structure and prevent drying out. Refrigerate for up to 3 days.

Long-Term Storage: Cool the strata completely to avoid condensation. Wrap the entire baking dish tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. Alternatively, portion into freezer-safe airtight containers or heavy-duty zip-top freezer bags. Freeze for up to 2 months for optimal quality.

Make-Ahead Option: Assemble the unbaked strata (bread, custard, cheese) up to 1 day in advance, cover tightly, and refrigerate. Bake fresh for the best texture, adding 10-15 minutes to the covered baking time if cold.

Print

Pumpkin and Smoked Cheddar Strata

Cozy up with Pumpkin and Smoked Cheddar Strata. This creamy, cheesy casserole blends fall’s best flavors for a perfect Thanksgiving brunch or dinner side.

Course Breakfast, Dinner, Lunch, Side Dish

Cuisine American

Keyword Pumpkin Casserole, Pumpkin Strata, Pumpkin Strata Recipes, Smoked Cheddar Recipes, Strata Recipe, Thanksgiving Side Dish

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6

Author Lauren Grier

Ingredients

• 2 tbsp Unsalted butter
• 2 large Shallots, sliced thinly
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 1 15oz Can of pumpkin puree
• 1 large Ciabatta or country-style bread, sliced into 2-inch cubes
• 10 ounces Smoked cheddar cheese, grated, divided
• 5 large Eggs
• 2 cup Whole milk
• 1 cup Heavy cream
• 1 tbsp Dijon mustard
• 1/4 tsp Ground nutmeg
• Kosher salt and pepper to taste

Instructions

• In a large skillet preheated to medium-high heat melt two tablespoons of butter. Add in sliced shallots and season with kosher salt and pepper. Cook the shallots for about two to three minutes or until golden brown. Remove the pan from the heat and set aside.
• In a large mixing bowl, combine 5 large eggs, thyme, rosemary, pumpkin, 2 cups milk, 1 cup heavy cream, dijon mustard, nutmeg, 1 tsp kosher salt and 1 tsp ground pepper. 
• Next, spray a 3-quart baking dish with nonstick cooking spray. Place bread cubes into the bottom of the baking dish. Sprinkle the top with 5oz smoked cheddar cheese followed by half of the egg mixture. Repeat layers with remaining bread and shallots. Top with the remaining 5oz shredded cheese. Cover the pan with foil and allow to chill for at least 1 hour or up to overnight. 
• Preheat the oven to 350 degrees. Let the strata come to room temperature for at least 30 minutes before baking. Bake the strata for 45 minutes, remove foil, increase oven temperature to 400 degrees and continue to bake until the edges are crisp, about 20 to 30 minutes. Let cool slightly before serving.

The post Pumpkin and Smoked Cheddar Strata appeared first on The Curious Plate.

      

 

 

Craving a cozy, crowd-pleasing side dish with a unique flair? 

Y’all, this Easy Za’atar Scalloped Potatoes elevate the classic creamy potato casserole with the vibrant, Middle Eastern spice blend featuring thyme, sumac, and sesame seeds. 

Perfect for holiday gatherings, potlucks, or weeknight dinners, this dish combines tender, thinly sliced potatoes with a rich, savory sauce and a zesty twist. My favorite way to enjoy comfort! 

What is Za’atar

Za’atar is a vibrant and aromatic Middle Eastern spice blend known for its earthy, tangy, and slightly nutty flavor profile. Comprised mixture of dried thyme oregano, sumac, toasted white sesame seeds and kosher salt. As a spice blend, za’atar is a versatile staple in dishes like flatbreads, dips, roasted vegetables, meats

I’m slightly obsessed with za’atar so if you need a few more recipes to highlight this Middle Eastern spice don’t sleep on these: Air Fryer Za’atar Pickles, Baked Za’atar Fish Sticks, or Za’atar Roasted Chicken and Potatoes.   

Why add Za’atar to Scalloped Potatoes 

This dish shines with its simplicity and bold flavor profile, offering a fresh take on traditional scalloped potatoes. What’s great about these potatoes is it is not only embarrassingly easy to make but is so versatile just like its classic cousin. Whether paired with roasted meats, grilled vegetables, or a festive holiday spread. I promise they will become a household favorite. 

Ingredients Used to Make Easy Za’atar Scalloped Potatoes

Easy Za’atar Scalloped Potatoes are a flavorful twist on the classic creamy potato casserole, combining tender potatoes, a rich sauce, and the earthy, tangy za’atar spice blend. You’ll need the following ingredients: 

• Yukon Gold Potatoes
• Unsalted Butter
• All-purpose Flour
• Whole Milk 
• Chicken Stock
• Garlic
• Za’atar Seasoning
• Kosher salt and freshly ground 
• Shredded White Cheddar Cheese
• Sliced White Onion
• Fresh Oregano
• Crumbled Feta
• Sliced Olives 

How to Make Easy Za’atar Scalloped Potatoes

Follow the steps below to elevate the classic creamy potato casserole with the earthy, tangy flavors of za’atar! 

• Preheat your oven to 400 degrees and spray a 9×13-inch baking dish with non-stick cooking spray.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for one minute, then slowly add the milk followed by the chicken broth, whisking continuously. Add the garlic, za’atar, kosher salt, ground pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
• Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the sliced onion, then half the sauce and one cup of the shredded cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
• Cover the dish with foil and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving and garnishing with oregano, feta, and olives if desired.

Variations

Below are several creative variations to modify the potatoes, sauce, or toppings, keeping the core concept of a za’atar-infused scalloped potato casserole:

Spicy Harissa Za’atar Scalloped Potatoes: Stir a small amount of harissa paste (adjust to taste) into the sauce along with za’atar. Use Yukon Gold potatoes for a buttery texture to balance the spice. Top with shredded mozzarella and a sprinkle of za’atar-sesame mix for a golden crust.

Sweet Potato and Za’atar Scalloped Potatoes: Alternate layers of thinly sliced sweet potatoes and Russet potatoes, or use sweet potatoes exclusively. Reduce the sauce’s salt slightly to balance the natural sweetness. Mix za’atar into the sauce and sprinkle extra between layers. Top with Parmesan for a nutty finish.

Cheesy Za’atar Scalloped Potatoes with Bacon: Cook and crumble crispy bacon, then layer it between potatoes or sprinkle on top before baking. Use a mix of cheddar and Gruyère in the sauce and as a topping for a rich, melty crust. Season with za’atar as usual.

Proper Storing 

Properly storing Easy Za’atar Scalloped Potatoes ensures their creamy texture, tender potatoes, and vibrant za’atar flavor remain intact:

Short-Term Storage (1-3 Days) : Allow the scalloped potatoes to cool to room temperature Place in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Refrigerate for up to 3 days.

Long-Term Storage (Up to 2 Months):Cool the scalloped potatoes completely. If freezing the entire dish, wrap the baking dish tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Alternatively, portion into freezer-safe airtight containers or heavy-duty zip-top freezer bags for easier storage and reheating. Freeze for up to 2 months for best quality.

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Easy Za’atar Scalloped Potatoes

Elevate your side dish game with Easy Za’atar Scalloped Potatoes! Creamy, cheesy, and infused with zesty Middle Eastern za’atar, this dish is perfect for holiday feasts or cozy dinners

Course Side Dish

Cuisine American

Keyword Easy Scalloped Potatoes, Scalloped Potatoes, Thanksgiving Sides, Za’atar Scalloped Potatoes

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Author Lauren Grier

Ingredients

• 3 tbsp Unsalted butter
• 1/4 cup All-purpose flour
• 2 cups Whole milk
• 1 cup Chicken stock
• 4 cloves Garlic, minced
• 1 1/2 tsp Za'atar seasoning
• 2 tsp Kosher salt
• 1 tsp Ground pepper
• 3 lbs Gold Yukon Potatoes, sliced ⅛-inch thick
• 1/2 medium Yellow onion, sliced thinly
• 1 1/2 cups Grated white cheddar cheese.
• For garnish: fresh diced oregano, crumbled feta, and olives

Instructions

• Preheat your oven to 400 degrees and spray a 9×13-inch baking dish with non-stick cooking spray.
• In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for one minute, then slowly add the milk followed by the chicken broth, whisking continuously. Add the garlic, za’atar, kosher salt, ground pepper and cook, whisking often, for 2 to 3 minutes, or until the sauce lightly coats the back of a spoon. Remove from the heat.
• Layer half of the potatoes at the bottom of the prepared baking dish. Top with half the sliced onion, then half the sauce and one cup of the shredded cheese. Repeat the layers with the remaining potatoes, onion, sauce, and ½ cup cheese.
• Cover the dish with foil and bake for 30 minutes, then uncover and bake for 35 to 40 minutes, or until the potatoes are tender and the cheese on top is browned. Let stand at room temperature for 20 minutes before serving and garnishing with oregano, feta, and olives if desired.

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