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What’s your favorite nibble with a drink? For me, it’s olives, hands down. Happy hour can’t be happy without a bowl of olives! I very often buy marinated olives at a local store, but I like to marinate them myself, too. It’s so easy to add a personal touch to the olives you serve:

• Buy a jar of your favorite olives
• Drain and rinse under cold water
• If the olives taste “briny,” place in a bowl, cover with cold water, and soak for 15 minutes
• Drain and pat the olives dry
• Mix with your favorite olive flavorings (citrus zest, crushed fennel, coriander, black pepper, fresh herbs, etc.)
• Cover with olive oil and let rest at room temperature for a few hours before serving. Alternatively, you can transfer the olives back into a jar and refrigerate them for up to one week. They’ll soak up more and more flavor with each passing day!

Marinated olives are a staple you should always have in the fridge, especially around the holidays. But I’ve got another memorable idea for serving olives: fry them! Say what? Yes, fried olives are pretty much the perfect nibble to have with festive drinks. They’re crunchy and so satisfyingly meaty! You can stuff them before frying, too: preserved lemon, cheese, and almonds are all tasty options.

Today I’m sharing my favorite fried olive recipe: Fried Olives with Saffron Aïoli. The amazing crunch of this snack, in which I stuff the olives with whole toasted almonds, contrasts delightfully with the soft olive flesh and the creamy homemade mayo. I hope—in fact, I bet—you won’t be able to eat just one!

Helpful Tips for Making Fried Olives

• Pick the right olives: The best olive varieties for frying are the larger, meaty ones. Their fleshy size makes it worth the extra frying steps! In this recipe, I like to use either Spanish Gordal olives, or Italian Castelvetrano olives, both of which are super plump with a delicate texture.

• Choose pitted olives: Fried olives are much more fun to eat if you don’t have to worry about nibbling around the pit. Plus, pitting creates room for stuffing in extra flavor!

• Serve with a creamy dip: Yep, I’m vouching for homemade mayo. If you’ve never made it, don’t be intimidated: it takes two minutes to make in the blender or you can use a stick blender. The layering of garlic and saffron make this mayo extra special and flavorful. If you really don’t want to make mayo from scratch, look at the recipe notes for tips on pimping store-bought mayo.

• Make-ahead: The fried olives can be made and fried ahead of time. Let them cool completely, then refrigerate in an airtight container for up to a half day. Reheat in a 350°F (175°C) oven for 5 minutes before serving.

• Create a whole spread: These big, plumpy fried olives can be the centerpiece of a whole, fuss-free spread of snacks. Here are ideas of bites you can serve alongside the fried olives: an alternate variety of marinated olives, cheese, chips, bread, crackers, pâtés, and cured meats.

• Pour an easy drink with it: Tinto de Verano is a super easy, Spain-inspired drink that goes wonderfully with an olive-fueled happy hour. Add ice to serving glasses, fill halfway up with wine, then top up with sparkling lemonade. Garnish with lemon and orange wedges, and enjoy!

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Fried Olives with Saffron Aïoli

These crunchy, fleshy, fried olives are the perfect nibble to serve with festive cocktails. The saffron aïoli is an irresistible sidekick!

Course Appetizer, Appetizers, Snack

Keyword Aioli, Appetizer, Bites, Cocktail Bites, Cocktail Party, Fried Olives, Green Olives, Happy Hour, Mayonnaise, Saffron, Snack, Spanish Olives, Spanish Recipe

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 24 fried olives and about 1 cup (250 ml) saffron aïoli

Author Marie Asselin

Ingredients

For the Saffron Aïoli

• 2 tbsp freshly squeezed lemon juice (about ½ lemon)
• ⅛ tsp pinch saffron, crumbled
• ½ cup neutral-tasting oil (such as canola, sunflower, or grapeseed)
• ¼ cup extra-virgin olive oil
• 1 egg
• 1 large clove garlic, peeled and smashed
• 1 tsp Dijon mustard
• ½ tsp kosher salt, or fine sea salt

For the Fried Green Olives

• 24 large, fleshy, pitted green olives, such as Spanish Gordal olives or Italian Castelvetrano olives
• 24 whole toasted almonds (see note)
• ¼ cup all-purpose flour
• ½ tsp kosher salt
• Freshly ground black pepper
• 1 egg lightly beaten
• ¼ cup breadcrumbs (I like to use whole wheat breadcrumbs for the nutty flavor)
• ¼ cup finely grated Manchego cheese
• Canola oil, for frying

US Customary - Metric

Instructions

• For the Saffron Aïoli: In a small bowl, combine the lemon juice and saffron and let sit for 15 minutes.
• Combine the oils in a single measuring cup.
• In a blender, or in the beaker of a hand blender, combine the lemon juice and saffron mixture, egg, garlic, mustard, and salt. With the blender running on the lowest speed, add the oil in a thin stream. The mayo will come together in seconds. Scrape down the sides if needed.

  For a thicker mayo, add up to an additional ¼ cup (60 ml) oil. Taste and adjust seasoning if needed. Store in an airtight jar in the refrigerator for up to 1 week.
• For the Fried Olives: Pat the olives dry with paper towels. Fill each olive cavity with a whole almond. Set the stuffed olives on a clean plate.
• Prepare the breading stations: combine the flour, salt, and pepper in one bowl, lightly beat the egg in a second bowl, and combine the breadcrumbs and cheese in a third bowl.
• Roll one stuffed green olive in the flour, then shake off the excess. Place the olive on a fork, then dip into the egg. Transfer the olive to the breadcrumb mixture and roll to coat all over. Set on a plate. Repeat to bread all the olives.

  For extra crunchy olives, return the breaded olives into the egg, then the breadcrumb mixture for a second layer of coating.

  Refrigerate until ready to fry.
• Add about 3 inches (7.5 cm) oil to a saucepan. Clip a thermometer to the side of the saucepan, then set over high heat and heat until the oil is hot but not smoking, to 350°F (175°C).

  Place 3 to 4 olives on a slotted spoon and carefully lover them into the hot oil. Fry until the crust is golden brown, about 30 seconds, turning them a few times so they fry evenly.
• Fish the olives out of the oil and transfer to a paper towel-lined plate to drain. Repeat to fry all the olives.
• Serve the fried olives warm, with the saffron aïoli.

Notes

• Toasting raw almonds: Place them in a 350°F (175°C) oven for 8 to 10 minutes, giving them a shake halfway through. Let cool completely, then use as directed.
• Shortcut saffron aïoli: Combine 2 tbsp (30 ml) freshly squeezed lemon juice (about 1/2 lemon) with 1/8 tsp (pinch) saffron, crumbled, and let sit for 15 minutes. In a small mixing bowl, add 3/4 cup (180 ml) store-bought mayo. Add the lemon juice and saffron mixture, 1 large clove garlic, grated, and some black pepper. Whisk to combine thoroughly. Transfer to an airtight jar and refrigerate at least 1 hour before serving to let the flavors infuse.

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Maple syrup fudge is a classic holiday candy in many Québécois households. Growing up, I mindlessly indulged in sucre à la crème after Christmas dinner, the cheery mood making it okay to eat just one more piece. Everyone will tell you that their grandmother’s recipe is the best, and yes, every family recipe is probably in fact, the best, given it is enjoyed surrounded by people you love.

What is maple syrup fudge, exactly?

Québécois maple syrup fudge, commonly known in Québec as “sucre à la crème” (“cream sugar”), is a soft, creamy candy made with maple syrup, one of the province’s most renowned products. Québec is the world’s largest producer of maple syrup, so we have devised countless delicious ways to incorporate it into our cuisine. Maple syrup fudge is an irresistible, traditional example!

Maple syrup fudge is a firm but tender candy, with a creamy smooth texture that melts-in-your-mouth and an intense maple flavor.

When is maple syrup fudge made and served in Québec?

In Québec, maple syrup fudge is a treat that can be enjoyed year-round (especially if you love it as much as I do!), but there are particular moments or occasions when it is especially popular:

• Sugar Shack Season: The most iconic time to enjoy maple products in Québec is during the sugar shack (or “cabane à sucre”) season, which typically starts in late February through early April. This is when maple sap is collected and boiled to produce maple syrup. Sugar shacks often serve a range of maple-infused treats, such as maple pudding (pouding chômeur) and fudge, as part of their traditional meals.

• Holidays: Sucre à la crème is a popular treat during the holiday season, especially around Christmas and New Year’s. It’s often given as a gift, served at family gatherings, or made as a special treat for the festive season.
• Special Occasions: Birthdays, family reunions, and other special occasions can feature sucre à la crème, especially if someone in the family or group has a particular fondness for it!
• Everyday Treat: Because it’s so delicious, many Québécois will gladly enjoy maple syrup fudge as an everyday treat, though it is more popular during the colder months because it’s a super sweet, rich treat. You’ll also find maple syrup fudge in some public markets, local bakeries, gourmet stores, and even some grocery stores during maple season.

Helpful Tips for Making Maple Syrup Fudge

Making maple syrup fudge is not especially difficult, but it does require careful attention to some key details. Here are some of them:

• Temperature: One of the most crucial aspects of fudge-making is achieving the right temperature. It’s mandatory to use a candy thermometer and to keep an eye on the cooking process at all times. If the fudge mixture doesn’t reach the “soft ball” stage (around 235°F/113°C), the fudge might not set correctly. Conversely, the fudge can become hard or grainy if it’s overheated. Using a candy thermometer can help you maintain accuracy.
• Timing: Overcooking or undercooking the syrup will, too, result in the wrong texture. You must remove the mixture from the heat at just the right moment!

• Mixing: After removing the maple syrup fudge mixture from the heat, you must beat it for it to become pale and creamy. Beating the fudge to the right consistency can be a bit of a workout, but you can use a hand mixer to do it, too. Again, if you underbeat the mixture, the fudge may not set properly; if you over-beat it, it can become grainy.
• Using Pure Maple Syrup: Unless you want the entire population of Québec to be mad at you, never ever consider making maple syrup fudge with anything other than pure maple syrup! Inexpensive maple-flavored syrups simply won’t work. Go for the real thing, and you’re in for a real treat.

These tips might make maple syrup fudge more intimidating to make than it really is. In fact, maple syrup fudge comes together quite quickly, so with a bit of practice, this is a delicious treat you can whip up in no time. But even if your fudge doesn’t turn out perfect the first time, the results are usually still delicious! Soft maple syrup fudge is great on morning toast, whereas crumbled hard fudge is a delicious granola or ice cream topping.

As with many cooking projects, practice makes perfect! The more you make it, the more familiar you become with the look and feel of each stage, which will help make the process smoother.

A different way to enjoy maple syrup fudge

Maple Syrup Fudge is usually enjoyed in tiny bites, but if you have leftovers or want to try something new, check out this fantastic cookie recipe: Chewy Maple Syrup Fudge and Pecan Cookies. Maple fudge tucked in cookies? Don’t mind if I do!

Maple Desserts & Treats Cookbook

Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE

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Maple Syrup Fudge

Maple Syrup Fudge is a classic Québécois candy traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!

Course Dessert, desserts

Cuisine Canadian, French Canadian

Keyword Candies, Candy, Holiday Dessert, Holiday Desserts, Holiday Recipes, Maple, Maple Products, Maple Syrup, Québec, Québécois

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Resting Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 64 small pieces of maple syrup fudge

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 can pure maple syrup (540 ml)
• 2 tbsp butter
• 1 cup heavy whipping cream (35 % m.f.)
• 1 oz white chocolate, chopped
• ½ cup chopped pecans or walnuts (optional)

US Customary - Metric

Instructions

• Butter an 8-in (20 cm) square baking pan, then line with parchment paper, letting two sides overhang. (This will make it easier to unmold the maple syrup fudge later on.)
• In a saucepan, bring the maple syrup and butter to a boil. Lower the heat and simmer for 5 minutes.
• Carefully whisk in the heavy cream. Clip a candy thermometer to the side of the saucepan. Bring to a boil, then lower the heat to medium and keep to a boil without stirring until the thermometer reaches 235°F (112°C). This should take 20 to 25 minutes. Remove from the heat, sprinkle the chopped white chocolate over the surface, and let rest without stirring for 5 minutes.
• Using a hand mixer, beat the maple syrup fudge mixture for 2 minutes. After beating, the mixture should then be very thick and pale beige in color.
• Transfer the fudge mixture to the prepared baking pan and use a spatula to spread it to an even layer. Sprinkle with the nuts, if using, gently pressing on the nuts to make them stick to the fudge mixture. (Alternatively, you can stir the nuts into the fudge mixture before you spread it into the pan.)
• Let the fudge cool completely over a wire rack, then refrigerate for 2 hours. Cut into small squares and serve.
• STORAGE: Store the maple syrup fudge in an airtight container at room temperature for 2 weeks, or freeze it for up to 2 months.

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I first tasted arancini, a classic Italian snack, during one of my first trips to Italy, but I fell truly in love with them in Sicily, where the dish comes from. In Sicily, arancini—gooey, cheesy, crispy fried risotto balls—seemed to be sold everywhere, ready to delight us at breakfast time, lunchtime, and late afternoon. Sicilian arancini are the perfect finger food: creamy rice, a variety of scrumptious garnishes, melting cheese—all of that, in a neat little fried package? I can’t think of anything else to serve with cocktails at your next dinner party.

What are arancini made of?

Arancini are made with leftover, cooled risotto. They’re often stuffed with ragu, a simple meat sauce, and a chunk of mozzarella cheese. The risotto balls are then coated in crunchy breadcrumbs and deep-fried until crisp, which reheats the risotto and melts the mozzarella cheese. The real delight of arancini resides in its textures: the contrast between the crunchy shell and the gooey center is just irresistible.

Although Sicilian risotto balls are usually stuffed with meat sauce (I like to stuff mine with homemade Bolognese sauce—so delicious!), you can keep things simple and stuff them with mozzarella or flavor the risotto you’ll be using. The best arancini I tasted in Sicily were made with pistachio risotto: it was such a luxurious bite! I also like to flavor risotto with lots of lemon zest. The sharpness of citrus is a nice contrast to the otherwise rich flavors and textures.

Probably the best arancino I ever had in Italy, stuffed with pistachios and mortadella, at Caffetteria Biancomangiare, in Ragusa, Sicily.

What does arancini mean in English?

The word arancini is a diminutive of arancia, which means “orange.” “Arancini” means “little orange,” and that’s a reference to the shape and color of the treat.

What cheeses are used to make arancini?

The gooey center of Sicilian risotto balls is mozzarella cheese. You can cut mozzarella into cubes to stuff them into arancini, or you can use mini bocconcini, which conveniently come in tiny balls that are easy to slip into cold risotto.

The risotto used to make Sicilian risotto balls is flavored with parmesan. For the best flavor,  I like to use aged Parmigiano-Reggiano.

A classic spread of snacks—complete with arancini—served for the aperitivo (happy hour) in Catania, Sicily.

How to shape arancini

Cold risotto is easy to work with. Although shaping and preparing arancini for frying involves a few steps, if you prepare your workspace properly, you’ll be able to breeze through the process.

Quick tips to shape Sicilian risotto balls without making a mess:

• Wear gloves or use plastic wrap: Working with the risotto rice can get messy. To avoid getting your hands too sticky, you can wear disposable gloves. Alternatively, set the risotto over a square of plastic wrap and use the plastic wrap to help shape the arancini balls. You can reuse the same square of plastic wrap to shape all the arancini and avoid waste.
• Use an ice cream scoop to quickly portion the risotto: Using an ice cream scoop allows you to easily create equal portions of risotto, which means the arancini balls will all be the same size. This makes for a pretty presentation, but just as importantly, it allows all the risotto balls to fry in the same amount of time.

Refer to the full recipe, below, for the entire process, but here’s a glimpse at the process of shaping Sicilian risotto balls:

1. Take a handful (about 1/4 cup/60 ml) of cold risotto and shape it into a small ball in the palm of your hand.
2. Make an indentation in the center of the ball and drop in 1 tbsp/15 ml of meat sauce, if using.
3. Drop a piece of mozzarella cheese or a mini bocconcini over the sauce.
4. Using both hands, gently work the rice so that it completely encloses the meat sauce and cheese, slowly closing your hands over the rice ball to make it perfectly round.

Can you make smaller arancini?

Traditional Sicilian arancini are quite large, about 2.5 in (5 cm) in diameter—hence the comparison with small oranges!

Bite-sized arancini are great! This works especially well when you use no stuffing: this produces a snack closer to the Roman supplì, a smaller-sized fried rice ball. Arancini and supplì are close cousins, anyway.

Bite-sized arancini make a lot of sense, especially if you plan to serve them as part of an array of cocktail finger foods. To make bite-sized arancini, I would make the risotto extra-cheesy (since you won’t stuff it with extra cheese) and create balls with about 1.5 tbsp of risotto. Adjust the frying time because bite-sized arancini will cook much faster.

Can you make fried Sicilian risotto balls if you don’t have a deep fryer?

You absolutely can. I don’t have a deep fryer and make arancini more often than I care to admit!

Making arancini without a deep fryer requires you to be extra careful: Use the largest pot you have, make sure the oil doesn’t come up higher than the lower third of the pot (you only need 3 in/8 cm of oil to fry arancini properly), and always, ALWAYS remain glued to the stove while you’ve got hot oil on it. I strongly recommend clipping a deep-fry thermometer to the pot’s side to ensure the oil remains at the proper temperature. You can buy a reliable deep-fry thermometer for less than $10—this is a small investment that will help you be safer in the kitchen.

Can you bake arancini instead of frying them?

You can bake arancini instead of frying them, but if you plan on doing so, I would recommend making bite-sized arancini instead of the traditional, larger size. Smaller arancini will bake more easily and become crisper than larger ones. Baked arancini won’t get as crispy as fried ones, but they will still be delicious.

To bake arancini, preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil. Grease the foil with cooking spray. Roll arancini using 1.5 tbsp (22 ml) of risotto, then dredge them in flour, egg, and breadcrumbs as indicated in the recipe. Set on the prepared baking sheet, then generously spray the arancini balls with cooking spray. Bake for 20 to 25 minutes, or until the arancini are golden brown. (You can broil the arancini for a minute or two at the end of the cooking time to give them more color, if desired.)

Can you make arancini ahead of time?

Yes, you can make Sicilian risotto balls ahead of time. Prepare and fry the arancini as indicated in the recipe. Transfer the fried balls to a cooling rack and let cool to room temperature. Store in an airtight container and refrigerate for up to 3 days. 

How to reheat arancini

It’s easy to reheat Sicilian risotto balls that have been refrigerated. Simply set the arancini on a parchment paper-lined baking sheet and reheat in a 350°F (175°C) oven for 10 to 15 minutes before serving.

Can you freeze Sicilian risotto balls? 

I would not recommend freezing fried or baked arancini. The freezing and thawing process could make the filling and rice too watery and cause the arancini to lose their shape and/or never return to their original crispy glory.

You can, however, prepare the risotto balls, stopping before the dredging process. Set the “naked” risotto balls on a baking sheet and freeze until hard. Transfer to an airtight container and freeze for up to 1 month.

Thaw the arancini in the fridge overnight. Dredge the arancini in flour, egg, and breadcrumbs and fry just before serving. 

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Arancini con Ragù (Sicilian Rice Balls Stuffed with Meat Sauce)

Learn how to make Arancini, the irresistible Sicilian snack: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included!

Course Appetizer, Appetizers, dinner, Lunch, Side Dish, Snack

Cuisine Italian

Keyword Arancine, Arancini, Bolognese, Finger Food, Fried, Happy Hour, Italian Cuisine, Italian Food, Italian Recipe, Meat Sauce, Mozzarella, Risotto, Sicily, Silician Food

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 12 hours hours

Servings 12 arancini

Author Marie Asselin, FoodNouveau.com

Ingredients

For the risotto

• 2 ¼ cups chicken stock, or vegetable stock
• 1 tbsp extra-virgin olive oil
• 5 oz risotto rice  (Arborio, Carnaroli, or Vialone Nano)
• 2 oz finely grated Parmigiano-Reggiano cheese (about 1 cup)
• 1 large egg

For the filling

• ½ cup leftover Bolognese sauce, or any variety of thick meat sauce
• ¼ cup frozen green peas, thawed
• 12 mozzarella cubes or bocconcini balls

To fry the arancini

• 1 cup all-purpose flour
• 2 eggs
• 2 cups fine, dry breadcrumbs
• 2 cups vegetable oil

To serve

• Tomato sauce, or
• Aïoli (garlic mayonnaise)

US Customary - Metric

Instructions

Make the risotto:

• In a large saucepan, bring the broth and olive oil to a boil. Stir in the rice, return to the boil, then lower the heat to keep to a gentle simmer. Cook the rice, uncovered, until al dente (tender but firm) about 12 minutes. When the rice is cooked, if there’s a bit of liquid remaining, drain it in a colander (any remaining liquid should be thick, heavy cream-like). Gently stir the rice in the colander to make sure any excess liquid drains out. Spread the rice on a baking tray and cool to room temperature. You can also refrigerate the rice for up to 24 hours at this point.
• When the rice is cool, scrape it into a large mixing bowl and mix in the Parmigiano-Reggiano cheese and the egg.

Prepare the sauce:

• Warm up the Bolognese sauce, or meat sauce of your choosing, then stir in the peas. Set aside.

Get your workstation ready:

• Set the bowl of risotto, the meat sauce, and the cheese cubes in front of you, assembly-line style. Place a baking sheet nearby to put the rice balls on as you’re making them. Take out a large ice cream scoop if you have one (it handily measures out the exact amount of rice you need for each arancini: ¼ cup / 60 ml.) Put disposable gloves on if you wish because it’s a bit of a messy business.

How to shape the arancini: 

• Take 1/4 cup (60 ml) of the rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in about 1 tbsp (15 ml) of the meat sauce. Drop a bocconcini ball or mozzarella cube in the center of the sauce. Using both hands, gently work the rice so that it completely encloses the meat sauce and cheese, slowly closing your hands over the rice ball to make it perfectly round.
• Continue forming arancini with the remaining risotto and meat sauce. Once all the arancini are formed, freeze for 20 minutes. This will help them remain perfectly round as they fry.

Dredge the arancini:

• Place three shallow bowls on your working surface. Put the flour in the first bowl, whisk the 2 eggs in the second one, and put the breadcrumbs in the last bowl. Set another clean baking sheet nearby to put the rice balls on as you’re dredging them.
• Dredge one rice ball in flour to coat all sides. Tap off excess flour. Roll the rice ball in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice ball in the breadcrumbs, pressing lightly to coat evenly with the crumbs. Transfer to the baking sheet and repeat with the remaining rice balls.

Fry the arancini:

• If you’d like to serve the rice balls right after making them, heat the oven to 200°F (95°C) or to the lowest setting to keep the arancini warm as you fry them. Line a baking sheet with a double thickness of paper towels.
• Pour the vegetable oil into a large stockpot so the oil comes up about 2 inches (5 cm) up the sides of the pot. The size of the pot you're using may require the use of more oil; add more oil if needed to make up for the difference.
• If working WITH a thermometer: Insert a deep-fry thermometer in the oil and heat the oil over medium heat to 375°F (190°C). (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches the right temperature, keep an eye on it and adjust the heat under the saucepan to maintain a steady temperature throughout the frying process.
• If working WITHOUT a thermometer: Test the temperature of the oil by dipping a small chunk of rice in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn’t hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
• When the oil comes to temperature: Carefully slip 2 or 3 arancini into the oil (don’t overcrowd the pot). Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls.
• MAKE-AHEAD TIPS: To make the arancini ahead of time, simply let them cool to room temperature on the paper towel-lined baking sheet after frying. Once cool, store in an airtight container in the fridge. To reheat, preheat the oven to 325°F (170°C). Set the rice balls on a greased baking sheet and warm for 10 minutes in the oven, turning them halfway through.
• SERVING: Arancini can be served hot or at room temperature. Sicilian rice balls are wonderful served as a snack or an appetizer with tomato sauce or garlic mayo on the side, or a main course along with a hearty salad.

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Bucatini All’Amatriciana is one of a long list of super simple yet amazingly good Italian pasta dishes. This dish is very high on my list of favorite weeknight meals—but it’s so incredibly good that I also like to serve it to company. A dish that takes less than 30 minutes to make but elicits passionate praise from guests? That’s a win in my book!

Amatriciana sauce is named after Amatrice, located in the region of Lazio, right in the heart of Italy. It is one of the best-known Roman and Italian sauces and was even named a prodotto agroalimentare tradizionale, or a traditional Italian food product, by the Italian government. The sauce is most often served with bucatini, a thick, spaghetti-like pasta with a hole running through the center. Bucatini is notorious for being hard to eat: its thickness makes it tricky to whirl around a fork, and the ends of the strands tend to stubbornly whip up, splashing sauce around in the process. But while it might not be the best dish to order on a first date, I think the shape and heartiness of bucatini makes it fun to eat.

The traditional recipe for Bucatini All’Amatriciana uses just a few ingredients, and as with most Italian recipes, the quality of the products you use will directly influence the deliciousness of the resulting dish.

At the foundation of Amatriciana sauce is guanciale. Guanciale is a cured pork product, just as pancetta is, but it comes from a different part of the pig: cheeks (or jowls) for guanciale versus belly for pancetta. Guanciale is fattier and flavor stronger than pancetta, yet it has a finer, more delicate texture. The first time I made Amatriciana at home, I used a vacuum-wrapped pork cheek I’d brought back from a trip to Rome—no wonder I fell in love with it.

Slices of Italian guanciale, the cured pork product traditionally used to make Bucatini All’Amatriciana pasta.

Some of the ingredients of the sauce are argued over among cooks. My Italian friend Eleonora, who generously provided me with the baseline of this recipe, tells me that you can spark a heated debate by asking Italians whether or not they use onion in their Amatriciana sauce! Because Eleonora advised me to use onion, I use it—and I enjoy the extra layer of flavor it brings to the sauce. I also like to add a pinch of crushed red pepper to add some punch, but you could stir in a good grind of freshly ground black pepper if you prefer.

The cheese used in Amatriciana sauce is Pecorino—and this is non-negotiable. Pecorino cheese has a specific, salty taste that seasons and rounds up the flavor of the sauce in a very unique way. For the best flavor, buy a block of Pecorino and grate it very finely, preferably using a Microplane.

Finally, Amatriciana sauce contains a healthy quantity of olive oil, and be sure to use a top-quality, fruity variety of extra-virgin olive oil. 

Just like Cacio e Pepe, Bucatini All’Amatriciana is a memorable Italian dish that deserves a spot in your repertoire. Make Bucatini All’Amatriciana a few times, and you’ll quickly become renowned for it. You don’t need to tell anyone how easy it is to make!

Can Amatriciana sauce be served with any other type of pasta?

I’m not sure what a nonna would say, but you have my blessing. If you can’t find bucatini pasta, the easiest swap is a thick spaghetti (one with a suggested cooking time of 11 to 13 minutes). I’d say Amatriciana sauce is best served with long pasta, but if rigatoni or penne happens to be what you have on hand, I won’t judge.

Dry bucatini pasta

Are there acceptable substitutes for guanciale in Amatriciana sauce?

Guanciale is cured pork jowl (or cheek). To make guanciale, pork jowl is rubbed with salt and spices then cured for a few weeks. It’s a very fatty and very flavorful cured pork product that provides a wonderful depth to classic Italian pasta dishes, such as Carbonara or Amatriciana.

As a specialty item, guanciale can be hard to find. Ask for it in gourmet grocery stores and Italian delis. If you can’t find guanciale, fear not: you can still make Bucatini All’Amatriciana. Pancetta is a more readily available cured pork product. Made with pork belly, pancetta is similar to bacon, but it is not smoked, making a huge difference in flavor. Pancetta is often sold thinly sliced, but for Amatriciana sauce, you want to find cubed pancetta or ask your charcuterie counter to slice pancetta about 1/3 inch (1 cm) thick. You’ll then dice these thick pancetta slices to use in this recipe.

Can Amatriciana sauce be made ahead of time?

Yes! Amatriciana can be made ahead of time. Simply simmer the sauce right up to the point where you’d add the cooked pasta. Let the sauce cool, and then refrigerate it in an airtight container for up to 4 days. To serve, gently reheat the sauce in a large skillet while the pasta cooks. Transfer the pasta to the sauce and finish the dish with the pecorino and olive oil as indicated.

Even when making the sauce ahead of time, it’s important to cook the bucatini right before serving. Bucatini All’Amatriciana is at its very best when it’s al dente and glistening fresh with the sauce.

So I can’t use Parmigiano Reggiano in Amatriciana sauce? Really?

Hard Italian cheeses all have a different personality, and they tend to shine when you use them in dishes from the same regions where the cheeses are made. Bucatini All’Amatriciana comes from Amatrice, a town in the province of Lazio that produces Pecorino cheese. Parmigiano Reggiano comes from a different Italian province and is made from cow’s milk; Pecorino is made from sheep’s milk. Pecorino cheese also has a very different flavor compared to Parmigiano Reggiano. Pecorino’s flavor is sharp, peppery, and very salty, whereas Parmigiano Reggiano has a rich, smooth flavor.

In other words, Pecorino is a unique product largely responsible for Amatriciana sauce’s unique flavor. If you use any other cheese, the dish may taste very good, but it won’t be authentic Bucatini All’Amatriciana.

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Bucatini All’Amatriciana

Amatriciana sauce takes just a handful of ingredients and less than 30 minutes to make. It's an easy Italian classic you'll fall in love with at first bite!

Course dinner, Main Course, Main dish, Sauce

Cuisine Italian

Keyword Amatrice, Amatriciana, Bucatini, Canned Tomatoes, Cherry Tomatoes, Crushed Tomatoes, Guanciale, How-To, Italian Cooking, Italian Cuisine, Italian Food, Italian Recipe, Italy, Lazio, Pancetta, Pasta SAuce, Roman Pasta, Rome, Tomato Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings, depending on wether you serve it as a "primi piatti" or as a main course

Author Marie Asselin

Ingredients

• ¼ cup extra-virgin olive oil, divided
• 7 oz diced guanciale or pancetta (about 1 cup)
• 1 small onion, minced
• ½ tsp crushed red pepper flakes
• ½ cup dry white wine, such as Pinot Grigio
• 14 oz crushed tomatoes (a small can, or half a large can)
• 6 oz grated Pecorino-Romano cheese (about 1 ½ cups)
• 1.1 lb dry bucatini pasta, or substitute spaghetti

US Customary - Metric

Instructions

• In a large saute pan set over medium heat, heat 2 tbsp (30 ml) of the olive oil large, then add the guanciale or pancetta and fry until golden and crisp. A lot of fat will render in the pan, but that’s ok, this will flavor the sauce and give it a silky texture. Add the onion and crushed red pepper. When the onion is translucent, pour in the wine and bring to a boil until completely evaporated. Add the crushed tomatoes and cook, uncovered, for 10 minutes, until the sauce is thick. Season lightly with a pinch of sea salt, keeping in mind the Pecorino will season the sauce as well. Lower the heat to the minimum to keep the sauce warm while the pasta cooks.
• If you’re making the Amatriciana sauce ahead of time, you can take it off the heat now and let it cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
• While the Amatriciana sauce is simmering, bring a large pot of water to a rolling boil, salt generously, then add the bucatini pasta to the water. Set a timer for 1 minute less than the cooking time specified by the manufacturer. Using tongs, gently move the pasta around during the first few minutes to make sure the bucatini pasta doesn’t clump together. Shortly before the pasta is ready, scoop up and save 1/2 cup (125 ml) of starchy pasta cooking water.
• Drain the bucatini pasta, then transfer it to the saute pan with the Amatriciana sauce. The sauce should still be set over low heat. (If you made the Amatriciana sauce ahead of time, reheat it while the pasta is cooking.) Add the grated Pecorino cheese, the remaining extra-virgin olive oil (2 tbsp/30 ml) and the reserved pasta cooking water. Using a spatula, stir the pasta to melt and incorporate the Pecorino.
• Serve Bucatini All’Amatriciana piping hot, garnished with a sprinkle more grated Pecorino cheese, if desired.

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Risotto is a hearty, creamy, comforting dish that may very well be the ultimate comfort food. (It is to me, at least!) Despite its chic (and sometimes fussy) reputation, risotto isn’t hard to make at all and can even be achieved on a weeknight. Keep staples such as high-quality risotto rice (Arborio, Carnaroli, and Vialone Nano all work), broth, and Parmigiano-Reggiano cheese on hand, and you’ll always be minutes away from a heart-warming bowl of unbelievably creamy risotto.

What I love the most about basic, creamy risotto is that it is a deliciously blank canvas just waiting for what you will contribute to the final dish. What you dream up is only limited by your imagination!

I love to play with risotto, and over the years, I’ve come up with many risotto recipes based on what’s in season, what’s in the freezer, or what I’m craving—and you can do the same.

During cooler seasons, I love experimenting with sturdy greens like kale and Swiss chard and pair them with crunchy walnuts or a spicy sausage. And my Roasted Butternut Squash with Sage may be the ultimate winter risotto dish!

You can incorporate so many delicious vegetables into creamy risotto recipes: wild mushrooms, pumpkin, leeks, tomatoes—you can even be adventurous and add diced apple to the dish!

At its core, risotto is a vegetarian dish, but you can make it vegan or add the protein of your choice, from salmon to sausage.

If you want to take your risotto adventures to the next level, you can try making homemade Arancini (Sicilian Rice Balls). These cheesy, gooey bites are the most delicious way to use leftover risotto. My recipe will guide you through the process step by step.

Whatever your craving, a perfect risotto dish is just waiting for you. These 12 comforting, creamy risotto recipes are sure to fuel your inspiration!

1. Roasted Butternut Squash Risotto with Brown Butter & Sage

by Food Nouveau

This rich, comforting, and utterly delicious Butternut Squash Risotto showcases a favorite Italian flavor trio—brown butter, squash, and sage—in a creative, memorable way.

2. Pumpkin Risotto

by 2 Cookin Mamas

This pumpkin risotto is filled with sweet, slightly nutty flavors that pair perfectly with the umami of the sauteed mushrooms and the saltiness of the Parmesan cheese. This is a dish that looks spectacular but is breezy to make.

3. Creamy Tomato Risotto

by The Bella Vita

This tomato risotto recipe will quickly become one of your go-to dishes. With just a handful of ingredients, you will be amazed at how easy it is to create a dish full of Italian flavors.

4. Garlic Risotto

by Zerby Plants

This garlic risotto is the ultimate creamy delicious dinner—and it’s vegan! Made to be the star of the show (but also works as a fabulous side dish), this garlic herb risotto is ready in 25-30 minutes and is packed with flavor.

5. Wild Mushroom Risotto

by Food Nouveau

This ultra-creamy wild mushroom risotto highlights the wonderfully earthy flavor of mushrooms thanks to a clever, easy trick: dry cooking. Give this technique a try and make the very best mushroom risotto you’ve ever had!

6. Broiled Cauliflower Risotto

Food Nouveau

This cauliflower risotto might be the most comforting dish after mac & cheese. It’s rich and cheesy, and the chili kick makes it stand out!

7. Fennel and Leek Risotto

by Mangia Bedda

This simple, but rich and creamy fennel and leek risotto might be one of the best variations on classic risotto you’ll ever try! The mellow sweet flavors of fennel and leeks pair perfectly with the buttery, nutty flavors of Parmigiano and Fontina cheeses to create this comforting dish.

8. Kale and Walnut Pesto Risotto

by Food Nouveau

This kale and walnut pesto risotto is a satisfying meal that won’t hold you out for long in the kitchen. Add cooked meat toward the end of the cooking time for a heartier dish—or don’t if you want to keep it simple—and then stir in aromatic Parmigiano Reggiano cheese to finish the dish.

9. Sautéed Shrimp Risotto with Tomato Butter Sauce

by Familystyle Food

This saucy, umami-full shrimp risotto recipe is seasoned with Italian herbs, garlic, and a tomato butter sauce. The pan-seared shrimp cook separately for maximum flavor, then they’re served on top of creamy Parmesan risotto infused with a 10-minute shrimp stock. With step-by-step directions based on a classic risotto, this is truly a date-night or restaurant-level dish you can easily make at home.

10. Salmon Risotto

by Maple and Mango

This colorful salmon risotto recipe is easy to make and absolutely delicious. Whether it’s a weeknight meal, dinner party, or date night, this salmon risotto is a simple, elegant option for any occasion. This recipe includes step-by-step instructions for both stovetop and the Instant Pot (pressure cooker).

11. Sausage Risotto with Swiss Chard

by Food Nouveau

This sausage risotto has a rich flavor underlined by the earthiness of bitter greens. This hearty dish is guaranteed to warm you up on cool nights!

12. Creamy Leek, Apple, and Brie Risotto

by Pineapple & Coconut

Apples and brie go so well together, why not use this classic ingredient combo in a new, creative way? This creamy brie risotto is garnished with caramelized apples and leeks, and topped with toasted walnuts and fresh thyme. This conversation-starting dish is filled with elegant flavors and textures.

BONUS: How to Make Arancini (Sicilian Rice Balls)

Learn how to make Arancini, the irresistible Sicilian finger food: fried rice balls stuffed with meat sauce. Helpful step-by-step pictures included!

The post 12 Comforting, Creamy Risotto Recipes to Warm Up Cooler Seasons appeared first on Food Nouveau.

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If you’re a coffee-lover, you might like to enjoy a snack with your mid-morning cup. I know I do! Sometimes, I’ll have something nutritious, such as a muffin or granola bar, but some mornings, all I want is a treat—something sweet that’ll lift my mood.

Mocha madeleines might very well be the perfect coffee companion! These madeleines are infused with espresso and cocoa, which gives them a deep flavor and stunning color. They’re not too sweet, so they’re perfect as a snack or evening treat.

When I serve these mocha madeleines for dessert, I like to do something extra special: dip the madeleines in an espresso glaze. This adds a lovely, sweet touch to the tiny cakes and makes them extra pretty. The glaze sets as the madeleines rest, adding a bit of a crunch that nicely contrasts with the tender madeleines.

Helpful Tips for Making Mocha Madeleines

Stick to instant coffee, just this once

You’ll never see me saying this, but you really want to use instant coffee in these madeleines—instant espresso, that is. Powdered espresso provides the most aromatic mocha flavor to these madeleines. Brewed espresso would add too much liquid to the batter, and also wouldn’t add such a punchy flavor. If you can’t find powdered espresso, use coffee granules, but make sure to crush them with the back of a spoon to turn them into powder before you add them to the recipe.

Butter and flour the pans thoroughly

Although modern madeleines pans are sold as “nonstick,” the only way to ensure they will pop right out of their molds is to butter and lightly flour each cavity generously. To do so, use a pastry brush and very soft—not melted—butter to grease the cavities, then lightly sift flour over the pan. Tap the edges of the pan on your countertop to ensure the flour covers the butter evenly, then tap the pan upside down over your sink or a working surface to shake off excess flour.

Dip the mocha madeleines into the glaze—or don’t

The espresso glaze helps underline the madeleines’ mocha flavor and gives them a sweeter touch. You can dip the madeleines at an angle, and the contrast between the light glaze and the super-dark madeleines makes them just stunning. The glaze sets after a few minutes and adds a bit of crunch to the treat. I find this combination irresistible, but the mocha madeleines are just as delightful on their own, especially if you plan to serve them as an afternoon snack or for teatime.

Make the mocha madeleine batter ahead of time

…and enjoy freshly baked madeleines for days to come. Refrigerating madeleine batter isn’t optional: this is one of the key tips to help you produce perfectly humpy cakes. The batter can be refrigerated in an airtight container for up to 3 days.

CAN MADELEINES BE FROZEN?

Madeleines are at their very best when enjoyed freshly baked. Though madeleines can be kept in an airtight container for a few days and still be a delight, I would not recommend freezing them. The freezing and thawing process will irreparably impact the texture and flavor of the delicate cake.

Never made madeleines before?

Learn more about madeleines and get ALL my tips for making madeleines (including how to make madeleines if you don’t have a madeleine pan!) by reading my detailed post, How to Make Perfect Madeleines.

VIDEO: How to Make Perfect Madeleines

If you’ve never made madeleines before, make sure to watch my short how-to video! In it, you’ll learn my top three (easy!) tips that will allow you to make perfectly humpy, pillowy French madeleines.

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Mocha Madeleines with Espresso Glaze

These mocha madeleines are the perfect coffee companion! Infused with espresso and cocoa and dipped in a stunning glaze, they’re not too sweet and just perfect as a snack or evening treat.

Course Brunch, Dessert, desserts

Cuisine French

Keyword Baking, Baking Class, Baking Project, Cakes, Classic Cookies, Classic Dessert Recipe, Cocoa Powder, Edible Gift, Espresso, French Cakes, French Cooking, French Cuisine, French Dessert, French Food, French Pastry, French Recipe, French Recipes, Holiday Dessert, Holiday Desserts, Holiday Recipes, Make-Ahead, Mignardises, Mocha, Small Cakes, Sponge Cake

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 36 madeleines

Author Marie Asselin

Ingredients

For the mocha madeleines

• ¾ cup all-purpose flour
• ¼ cup dark cocoa powder (also called Dutch-processed cocoa powder, such as Valhrona)
• 1 tbsp instant espresso powder
• 1 tsp baking powder
• ¼ tsp kosher salt, or fine sea salt
• 3 eggs
• ¾ cup granulated sugar
• 1 tsp pure vanilla extract
• ½ cup unsalted butter, melted

For the espresso glaze

• 3 tbsp brewed espresso or strong coffee
• ½ tsp instant espresso powder
• 1 cup powdered sugar

US Customary - Metric

Instructions

• For the mocha madeleines: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl, if you’re using a hand mixer, beat the eggs and sugar together for 5 minutes until the mixture is pale and thick. Whisk in the vanilla extract.
• With the mixer running at slow speed, drizzle the melted butter into the batter, mixing just to incorporate. At low speed, gradually add the dry ingredients, stirring just until no streaks of flour remain. Using a spatula, scrape down the sides and bottom of the bowl to make sure the ingredients are thoroughly combined. Cover the bowl with plastic wrap, or transfer the batter to an airtight container. Refrigerate the batter for at least 2 hours, or for up to 3 days.
• About 30 minutes before baking, preheat the oven to 375°F (190°C). Set a rack in the upper third of the oven. Generously grease a madeleine pan with soft (not melted) butter, then lightly dust with cocoa powder, tapping the pan upside down to remove the excess. Place the pan in the freezer.
• Fill each shell-shaped cavity with 1 tbsp (15 ml) of batter, or about three-quarters full (using a small ice cream or cookie scoop allows you to quickly go through this step). Place the remaining batter back in the fridge.
• Spread a clean kitchen towel flat on the countertop close to the oven. Bake the madeleines for 8 to 10 minutes or until they are puffed and dry at the very top. Unmold the mocha madeleines as soon as you take them out of the oven by turning the pan upside down over the kitchen towel and hitting one side of the pan on the countertop if needed to gently coax uncooperative madeleines out of the pan. Let the mocha madeleines cool for 15 minutes.
• Before baking the next batch of madeleines, thoroughly wash the madeleine pan, then butter and dust with cocoa powder again. Place in the freezer at least 10 minutes. Fill the cavities with cold batter, then bake as instructed. Repeat as necessary.
• Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
• For the espresso glaze: In a medium bowl, whisk the brewed espresso and instant espresso powder together. Sift in the powdered sugar and whisk until fully combined. The glaze should be loose enough for dipping, but thick enough to coat the madeleines with an opaque layer. If the glaze is too thick, add more brewed espresso. If it’s too thin, add more powdered sugar.
• SERVING: Dip half of each mocha madeleine into the espresso glaze at an angle; let excess drip off by transferring the dipped madeleines to a wire rack. Let rest until the glaze is set, about 30 minutes.
• STORAGE: Glazed mocha madeleines can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. Make sure to bring the madeleines back to room temperature before serving them.

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If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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This post contains affiliate links. Full disclosure is at the bottom of the article.

What do you associate with French onion soup—warming up after playing outside in the winter, spending a romantic night out with your special someone, savoring the classic dish during a trip to France? Whatever your mind drifts to when you think of French onion soup, I’m sure it’s heart-warming thoughts. I can hardly think of any other soup that so comforting, hearty, and satisfying to eat.

What is French Onion Soup Exactly?

Onion soups have been around for hundreds of years. Since onions have always been plentiful, cheap vegetables, they’ve always been the basis for nutritious soups everyone could afford to make and eat. For a long time though, onion soup was considered as “peasant food” and people in the upper classes were avoiding it. One of the first instances of a French onion soup recipe was published in an 18th-century cookbook and was called “peasant-style onion soup” (soupe à l’oignon à la Paysanne).

Today’s version of French onion soup—topped with croutons and melted cheese—appeared in Paris in the 18th century. It was served around Les Halles, the central market in Paris, and enjoyed as an affordable, hearty meal you’d get while shopping. Traditional restaurants around Les Halles–La Poule au Pot, Chez Baratte, Au Pied de Cochon– eventually started serving it, which contributed to it becoming a quintessential Parisian dish. All of these restaurants are still around today, and they still serve traditional French onion soup, hundreds of years later.

French Onion Soup at the restaurant Au pied de cochon, in Paris (photo credit: Au pied de cochon)

Here’s how to Make French Onion Soup

Classic French onion soup comes together in two main steps: the caramelization of the onions, and the simmering of the soup.

The first step—the caramelization of the onions—is the most important one. It’s the step that builds the soup’s foundation and creates the dish’s sweet, enticing, deep flavors. Much as you must take your time while eating a bowl of French onion soup to fully appreciate it, you can’t rush the onion caramelization process.

During the first 30 minutes, the sliced onions will release their water, reducing their volume considerably and making them tender. Once the excess water is evaporated, the caramelization process starts, and it needs to happen slowly but steadily. Keep the heat low throughout this process, and stir the onions every 5 minutes. This will prevent the onions from sticking to the bottom of the pot and allow them to cook slowly and evenly. The onions will gradually change color, first turning golden yellow and eventually golden brown. The caramelization process takes between 30 to 45 minutes, depending on the heat and the cooking pot you’re using. The onions don’t need to be very dark by the end of the cooking time, but they should be melty, translucent, and sweet.

Once you’re done with caramelizing the onions, it’s just a matter of stirring in the remaining ingredients and leaving the soup to simmer for an additional hour. The full process of making French onion soup thus takes about 2 hours, but it’s a mostly hands-off task. Plus, this recipe makes a big batch, and French onion soup freezes wonderfully, so your efforts will be rewarded for meals to come.

Helpful Tips for Making Classic French Onion Soup

• Play with different onion varieties: Large yellow onions (Spanish onions) are the usual go-to variety for this soup, but I like mixing things up. Red onions are also a good pick. Sweet onions, such as the Walla Walla and Vidalia varieties, don’t have the sharp, piquant flavor of other varieties, which means they can add natural sweetness to French onion soup. Try swapping in sweet onions for one-third of the quantity required by the recipe, or use half yellow and half red onions. Mixing up the varieties of onions creates a lovely, complex, memorable soup.

• Protect your eyes: The step I dread every time I make French onion soup is slicing the onions. My eyes are super sensitive to the chemicals released when slicing onions—I cry so much, and my eyes sting so badly that I go blind for a couple of minutes. Yet my love for French onion soup is so great that I can’t stop making it, so I had to find ways to get through the onion-slicing task. Here are my top tips to minimize the burning effect of slicing onions:

• • • Refrigerate the onions for 30 minutes before slicing: Cold onions release less of their eye-tingling chemical, so refrigerating them for a short time and slicing them right as they come out of the fridge can help you shed fewer tears. (Note that you should not store onions in the fridge for extended periods because refrigeration keeps the moisture in, making onions go bad faster.)
    • Use a very sharp knife: Sharp knives cut onions more cleanly, reducing the amount of irritants released.
    • Slice the onions under a working vent hood: If your kitchen layout allows it, set your cutting board next to the stove and turn on the hood to the highest setting. Most of the chemical irritants will be pulled up into the vent hood and away from your eyes, leading to fewer tears.
    • Wear goggles: I’m not gonna lie, I wear ski goggles when I slice onions to make French onion soup. It may not be a pretty sight, but it works! You can even buy “onion goggles,” specially made for protecting your eyes when you slice onions. If you wear contact lenses, you’re in luck: the lenses will protect your eyes from being hit with the tear-jerking chemical contained in onions.

• Switch up the alcohol you use—or skip it entirely: Traditionally, cognac, brandy, and cider are used in French onion soup, but my choice is a sharp, dry white wine, because I don’t like my soup to be too sweet. I find that wine balances out the sweetness and deepens the structural flavors of the soup. Fortified wines such as Madeira, sherry, and port are also used, or you could even switch things up and use a full-bodied red wine or even a dark beer. Whatever your choice, know that the alcohol content evaporates fully during the simmering process, making the soup safe to serve to children. Even so, if you prefer, you can skip adding alcohol completely and use extra chicken, beef, or vegetable stock instead.

• Pick the right cheese: The cheese you use for topping French onion soup should be a sharp, flavorful variety. Nutty, aged Comté is my favorite cheese to melt over French onion soup, but Gruyère, Swiss, Emmenthal, and aged Cheddar are also great choices.

• Cube and toast that bread for maximum satisfaction: The bread you use for topping French onion soup should be sturdy and crusty. Although slices of bread are often used to top onion soup, I much prefer slicing the bread into large cubes, making it much easier to fish out perfect bites when you eat the soup. (Try cutting off a bit of that cheesy bread slice without fully dunking it to the bottom of the soup! So frustrating!) I go the extra mile and toast the bread cubes before distributing them over servings. This makes them sturdier, which means they keep their shape and texture better after the cheese broiling process.

How to make vegan French Onion Soup

French onion soup is just a few ingredients short of being vegan. Here’s how to make vegan French onion soup.

• Use extra-virgin olive oil to caramelize the onions instead of butter. You can also use vegan butter, if you prefer;
• Use vegetable stock instead of chicken or beef stock;
• Top the soup with a combination of shredded vegan cheeses, such as Daiya’s Mozzarella Style Shreds for meltiness combined with Follow Your Heart’s Vegan Parmesan Shredded Cheese Alternative for a boost of flavor.

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Classic French Onion Soup

This French Onion Soup recipe reveals tips to make a heart-warming version of the classic comfort dish at home. Includes vegan variation.

Course Appetizer, Appetizers, Lunch, Soup

Cuisine French

Keyword Caramelized Onions, Comfort Food, France, French Cooking, French Cuisine, French Food, French Recipe, French Recipes, Onion Soup, Paris, Parisian Food, Thyme, White Wine

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 10 servings

Author Marie Asselin

Ingredients

For the French onion soup

• 2 tbsp extra-virgin olive oil, or a neutral tasting oil (canola, sunflower, grapeseed)
• 2 tbsp butter
• 4½ lb onions—yellow, red, sweet, or a combination—peeled and sliced into ¼ inch (6 mm) half circles
• ½ tsp kosher salt, or fine sea salt
• ½ cup dry white wine, cider, amber or dark beer, or full-bodied red wine, or ¼ cup (60 ml) cognac, brandy, or fortified wine, such as Madeira, Sherry, or Port (if you don't want to use alcohol, substitute ½ cup/125 ml extra chicken or beef stock)
• 2 tbsp all-purpose flour
• 8 cups chicken or beef stock
• 2 tsp Dijon mustard
• 1 tsp dried thyme, or 4 sprigs of fresh thyme
• Freshly ground black pepper

To serve

• Crusty day-old bread or baguette, preferably sourdough, cut into large cubes—about ½ cup/125 ml per serving
• Grated aged cheese, such as Comté, Gruyère, Emmenthal, Swiss, or Old Cheddar Cheese—a generous ¼ cup/60 ml per serving

US Customary - Metric

Instructions

• Place a large stockpot or Dutch oven over medium-low heat. Melt the butter into the oil. Add the onions, sprinkle with the salt, and stir to coat with the butter and oil mixture. Cook the onions, stirring thoroughly using a wooden spoon every 5 to 10 minutes, for a total of about 1 hour, or until the onions and melty, sweet, and golden brown.
• Pour the wine over the onions, then scrape the bottom of the pan to deglaze. Let the liquid evaporate almost completely, then sprinkle with the flour and stir to incorporate. Add the stock, mustard, and thyme (if using fresh thyme, no need to pick the leaves from the stems—simply add the whole sprigs to the pot). Stir to combine and season with black pepper. Increase the heat to bring the soup to a simmer. Half-cover, then lower the heat to keep the soup at a steady simmer. Cook for 45 minutes, stirring every 15 minutes. Taste the soup and add more salt if needed. Fish out the sprigs of fresh thyme, if needed.
• SERVING: Set a rack in the middle position of the oven and turn the oven broiler on. (Setting the rack too close to the broiler will burn the bread and cheese too quickly.) Spread the bread cubes over a baking sheet. Toast for 2 minutes, then stir the cubes and return to toast for an additional 2 minutes (make sure to keep a close eye on the bread cubes to prevent them from burning.) Remove from the oven and set aside.
• Place oven-proof bowls or crocks over a baking sheet then fill 3/4 of the way up with soup. Top each serving with about 1/2 cup (125 ml) toasted bread cubes and 1/4 cup (60 ml) shredded cheese. Transfer to the oven and broil until the cheese is melted, golden brown, and bubbly. Carefully transfer each bowl to a serving plate (the bowls are piping hot so setting them on a cool plate makes them easier to handle). Serve immediately.
• STORAGE: Let the French onion soup cool to room temperature. Store in portions in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.
• HOW TO MAKE VEGAN FRENCH ONION SOUP: Substitute oil for the butter. Use vegetable stock instead of chicken or beef stock. Top the soup with a combination of shredded vegan cheeses, such as Daiya’s Mozzarella Style Shreds for meltiness combined with Follow Your Heart’s Vegan Parmesan Shredded Cheese Alternative for flavor.

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Blueberries are Mother Nature’s candy. They’re the perfect sweet snacking berry and, thanks to their hardiness, they store and freeze beautifully, which means we can easily have them on hand all year round to make luscious blueberry desserts whenever the desire strikes! I make a point to load up when blueberries are in season so I always have some ready to bake with—even in the depths of winter.

If you love making desserts with blueberries as much as I do, or have wanted to try it, I’ve gathered 30 fresh blueberry recipes that will allow you to make the most of these sweet little gems. From easy frozen blueberry treats to spectacular blueberry layered cakes, there’s something for every blueberry lover here!

Blueberries add the most vibrant hues to frozen desserts. Whether it’s a creamy gelato or a refreshing granita, the color will be a showstopper on your table. Who could resist a color so bold?

Blueberries are also the key to a quintessential summer dessert: the fresh blueberry pie! But you can put a twist on this summer classic by making a rustic galette, a simple tart, or a blueberry cream pie.

There are also the ever-popular blueberry muffins and bars that are lunch box and breakfast staples year round—especially when you pair blueberries with their best friend, the lemon. These two are meant for each other and create the perfect sweet yet tangy flavor profile.

But don’t forget to try some more unusual blueberry desserts like blueberry cinnamon rolls or blueberry clafoutis. There are so many ways to enjoy these brilliant little berries! These 30 blueberry dessert recipes are sure to give you lots of ideas.

Frozen Blueberry Dessert Recipes

1. Blueberry Gelato

by Food Nouveau 

This breathtakingly beautiful blueberry gelato is a silky-smooth treat highlighting the intense taste of the bright blue late-summer berry. Watch my free gelato masterclass to learn how easy it is to make it at home!

2. Blueberry Granita

by Mangia Bedda 

Cool off with a refreshing glass of Blueberry Granita, an iconic Sicilian treat!

3. Easy Lemon Blueberry Sorbet

by Family Style Food 

Learn how to make crazy good homemade lemon blueberry sorbet with just three ingredients!

4. Blueberry Cheesecake Ice Cream

by xoxo Bella 

Anyone who enjoys blueberry cheesecake will love this blueberry cheesecake ice cream. Just imagine a hybrid of cheesecake and ice cream, combined with the sweetness and fruity flavor of blueberries. This blueberry cheesecake ice cream recipe is what your summer needs!

5. Creamy Lemon Blueberry Popsicles

by Occasionally Eggs 

These frozen yogurt vegan blueberry popsicles are swirled with sweet berries and tart lemon zest for a beautiful, fresh summer dessert—without an oven in sight!

Blueberry Cookie and Bar Recipes

6. Oats and Blueberry Crumb Bars

by Food Nouveau 

These Oats and Blueberry Crumb Bars are filled with good-for-you ingredients. Delicious as a mid-afternoon snack, or topped with ice cream for dessert.

7. Blueberry Lemon Pie Bars

by Fresh April Flours 

These blueberry lemon pie bars combine a sweet and creamy lemon cheesecake filling bursting with blueberries with a lemon shortbread crust and lemon shortbread crumble on top. Each bite is bursting with zesty sweetness!

8. Blueberry Whoopie Pies

by Kickass Baker 

These blueberry whoopie pies bring delicious summer fruits to a fun dessert recipe, satisfying both kids and adults! Light and bursting with blueberry flavor, these promise to be the stars of your summer potlucks and picnics.

9. Blueberry Skillet Cookie

by Crumb Top Baking 

This mouthwatering blueberry skillet cookie has thick and chewy edges and a soft middle that’s packed with blueberries. It’s gluten- and dairy-free and comes together in just one bowl, using only 10 ingredients!

10. Oats and Blueberry Cookies

by Food Nouveau 

These oats and blueberry cookies are a twist on a classic: fresh or frozen blueberries replace raisins to create a super flavorful, nutritious treat.

Pie and Tart Blueberry Recipes

11. Lattice-Top Wild Blueberry Pie

by Food Nouveau 

This lattice-top wild blueberry pie showcases wild blueberries in all their deep purple, naturally sweet goodness. It’s a glorious late-summer dessert you can make in a breeze, using my foolproof shortcrust pastry recipe!

12. Blueberry Galette

by My Kitchen Love 

This blueberry galette with lemon mascarpone cream combines a bright burst of blueberry-lemon flavor, flaky pastry crust, and cheesecake-like cream. This is a memorable, blueberry-packed summer dessert!

13. Blueberry Tart

by Liv for Cake 

This blueberry tart contains delicious, plump blueberries on a sweet cookie crust. The combination of jammy blueberry filling and fresh blueberries is simply irresistible!

14. Blueberry Cream Pie

by Ask Chef Dennis 

One of the great joys in life is a blueberry cream pie. Loaded with lots of fresh blueberries and just the right balance of cream and sweetness to make this dessert a showstopper!

15. Blueberry Almond Mini Pies

by The Bake School 

Make irresistible blueberry hand pies from scratch including the easy pie dough with butter and a homemade blueberry pie filling.

Blueberry Cake Recipes

16. Blueberry Shortcake Cake

by Liv for Cake 

This blueberry shortcake cake is the perfect light dessert for summer. Layers of vanilla cake, whipped cream, blueberry sauce, and fresh blueberries create an absolutely dreamy treat!

17. Blueberry Olive Oil Loaf Cake

by Family Style Food 

This tender, not-too-sweet blueberry loaf cake will remind you of a favorite muffin, with the rustic crunch of cornmeal and lots of jammy fresh blueberries.

18. Blueberry Lemon Bundt Cake

by Beyond the Chicken Coop 

Perfectly moist and tender blueberry lemon bundt cake is filled with blueberries and lemon flavor and topped with a lemon glaze. This cake is just what you need to serve a crowd, making it a lovely dessert for spring or summer dessert brunches and dinner parties.

19. Wild Blueberry Slab Cheesecake

by Simple Bites 

Whether fruit-topped, jam-swirled, or bathed in coulis, summer cheesecakes are a decadent way to showcase seasonal fruits and berries. In this blueberry slab cheesecake, a quick wild blueberry jam is swirled it into a creamy, vanilla New York-style cheesecake. Simply irresistible!

20. Blueberry Cream Cheese Coffee Cake

by Chenée Today 

This streusel-topped blueberry cream cheese coffee cake is perfect for any time of day! This easy recipe is sure to be a crowd-pleaser.

21. Blueberry Lemon Madeleines

by Dani’s Cookings 

Elevate your party or Sunday afternoon with these Blueberry Lemon Madeleines dipped in blue chocolate! They are wonderfully tasty and fluffy, with lemon flavor and juicy blueberries inside. Last but not least, they are incredibly easy to prepare!

22. Wild Blueberry Financiers

by Food Nouveau 

These wild blueberry financiers are a delicate, light, and surprisingly easy-to-make French cake infused with the rich, nutty taste of brown butter.

Breakfast and Brunch Blueberry Recipes

23. Honey Blueberry Bran Muffins

by Food Nouveau 

These super moist, super nutritious honey blueberry bran muffins are great from breakfast to dessert. Double the recipe and freeze the extras!

24. Buttermilk Blueberry Muffins

by Salt and Baker 

These buttermilk blueberry muffins are moist and tender, filled with fresh blueberries, and topped with a vibrant blueberry compote to deliver maximum blueberry flavor. We top each muffin with a sprinkle of sugar in the raw to give some sweetness and a subtle crunch to the tops.

25. Lavender Blueberry Scones

by The Flavor Blender 

Tall, soft, flaky, and packed with blueberries, these lavender blueberry scones with lemon glaze are irresistible! They are easy, can be frozen, and bake perfectly from frozen too.

26. Vegan Blueberry Cinnamon Rolls

by Rainbow Nourishments 

These vegan blueberry cinnamon rolls are soft, buttery and packed with blueberries! They are easy to make and use common pantry ingredients. You can choose between a rich blueberry icing or blueberry cream cheese icing.

27. Crêpes with Blueberry Balsamic Sauce

by Pardon Your French 

If you are a crêpe lover like me and always look for different ways to enjoy them throughout the seasons, this recipe is a great one to add to your arsenal. These summer-perfect crêpes with blueberry balsamic sauce combine elegant French crêpes with a luscious homemade blueberry balsamic sauce poured on a big scoop of vanilla ice cream.

Blueberry Puddings and Crumbles

28. Blueberry Cobbler

by BellyFull 

Juicy blueberries in a sweet citrusy sauce are tucked under a crunchy biscuit topping for this blueberry cobbler dessert. Fresh or frozen fruit can be used for a convenient year-round treat! 

29. Blueberry Crumble with Oats

by Curly’s Cooking 

This blueberry crumble with oats is the perfect simple and delicious dessert. A tasty sweet blueberry filling covered in a crisp crumble–will you serve yours with cream or custard?

30. Blueberry Clafoutis

by Baked the Blog 

Blueberry clafoutis is a rustic French dessert that’s so easy to make! Baked in the oven, serve it warm or cold, for dessert or breakfast.

The post 30 Blueberry Dessert Recipes That Will Get Everyone Talking appeared first on Food Nouveau.

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I am mildly obsessed with the combination of raspberry and rose water. This is a surprise because I’ve hated it for the longest time. Rose is a strong flavor that can easily taste “soapy” if too much of it is added to a dessert. Yet, raspberry and rose is a classic flavor combination in French pastry: you’ll find it in macarons, refined cakes, choux and éclairs, and more.

As ubiquitous as this flavor combination is in the world of French pastry, I’d been disappointed by every bite of every raspberry-rose dessert I’d had. Yet the combination kept me interested, mostly because both ingredients opened doors for such prettily decorated desserts. The only treat that kept my hopes alive was Pierre Hermé’s Ispahan macaron, which combines raspberry and rose with lychee. This made me conclude that the combination needed to work on the sweeter side of things.

Pierre Hermé’s Iconic Ispahan Macaron (Photo: Pierre Hermé)

I started playing with raspberry and rose fairly recently, using both rose water and dried rose petals in desserts. I’ve found that the line is indeed fine when using rose water: a teaspoon too much, and the dessert may smell and taste like perfume. But if you get the balance exactly right, the result is surprising and memorable. Rose seems to enhance the flavor of raspberries, making them taste more complex and luxurious.

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way. The gelato doesn’t bear the aroma of rose. Still, when you have a spoonful, you taste that extra flavor dimension that distinguishes the frozen treat from regular raspberry gelato or sorbet.

This Raspberry Rose Gelato is made using my Sicilian-Style Gelato Base, which produces an incredibly silky texture and uses just one egg yolk, resulting in a leaner treat that tastes every bit as luscious as its egg yolk-based counterpart.

Helpful Tips for Making Raspberry Rose Gelato

Play with rose water and make the recipe your own

I tend to be conservative regarding how much rose water I like to use in recipes. If you love the rose flavor, feel free to play around with the quantities. Start from the amount I’m using in the recipe, then taste the raspberry rose gelato mixture before churning it. It should taste exactly how you want the final result to taste. Add more rose water, 1 tsp (5 ml) at a time, until you reach a level of rose flavor that pleases you.

Don’t like the flavor of rose in desserts?

Simply omit rose water and petals from this recipe and produce an extraordinary Raspberry Gelato.
Or, replace rose water and rose petals with either of the following suggestions:

• Seeds from 1 vanilla bean. See my recipe for Vanilla Bean Sicilian-Style Gelato for further instructions.
• 1 tbsp (15 ml) finely grated orange zest + 1 tbsp (15 ml) orange blossom water. Add the orange zest and orange blossom water when the recipe instructs you to add rose water and petals, then strain as instructed.

Use Fresh or Frozen Raspberries to Make this Gelato Year-Round

You can make this raspberry rose gelato using either fresh or frozen raspberries. Both will produce an equally delicious frozen treat!

Bring Gelato Back to Room Temp Before Serving

Always bring gelato back to room temperature 15 to 20 minutes before serving. One of the defining factors of gelato is that it is kept and served at a warmer temperature than ice cream. This gives gelato its signature creamy texture and allows flavors to shine brighter. It also makes gelato much easier to scoop and serve.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

• Blueberry Gelato
• Basil and Strawberry Gelato
• Cherry Ripple Gelato

Print

Raspberry Rose Gelato

This Raspberry Rose Gelato sports the breathtaking fuchsia color of fresh raspberries and carries the flowery flavor of rose in an elegant, understated way.

Course Dessert, desserts

Cuisine Italian

Keyword Dairy-Free Option, Gelato, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Raspberries, Raspberry, Rose, Rose Water, Vegan Option

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Cooling + Freezing Time 4 hours hours

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

• 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)

For the Raspberry Rose Puree

• 1 lb fresh or frozen raspberries (about 4 cups/1 L)
• ¼ cup granulated sugar
• 1 tbsp dried rose petals, or substitute 1 to 2 tsp (5 to 10 ml) additional rose water
• 1 tbsp rose water

US Customary - Metric

Instructions

• Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the Raspberry Rose Puree: In a medium saucepan, combine the raspberries, sugar, and rose petals, and set over medium-high heat. Bring to a boil, stirring regularly, then lower the heat and simmer for 5 to 7 minutes, or until the raspberries are soft and broken down. (If using frozen raspberries, simmer for 4 to 5 minutes more to evaporate excess water.) Remove from the heat, then puree using a stand blender, a stick blender, or a food processor. Stir in the rose water, then transfer to an airtight container and refrigerate until completely cool.
• To make the gelato: Strain the raspberry puree and discard the raspberry seeds. Measure out 2 cups (500 ml) of raspberry rose puree to use in the gelato. (Save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
• Whisk the raspberry rose puree into the cold gelato base. Strain again to make sure the gelato is silky smooth.

  Pour the raspberry rose gelato custard into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily spoonable.
• STORAGE: Transfer the raspberry rose gelato to an airtight container and freeze until firm, about two hours.

  Raspberry rose gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take raspberry rost gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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I’m a lifetime fan of rhubarb compotes. There were huge rhubarb plants in my parents’ backyard when I was growing up, so the yearly rhubarb season (early June in Québec City) was punctuated with cobblers, crumbles, and cakes.

Every year my mom would also make rhubarb compote, a coulis-like confection with a tartness that tickled the insides of my cheeks and made me salivate. It wasn’t a classic kid-friendly flavor, yet I was irresistibly attracted to it and loved it so much I would eat it by the spoonful, straight from the jar. I was intrigued by the transformation of the stalky plant into a sweet condiment: we’d spoon it over anything and everything from banana bread to ice cream.

A few years ago, I picked up on my mom’s tradition and started making my own yearly batch of rhubarb compote. The condiment is usually a basic confection, but I like that you can make it your own by combining rhubarb with different fruits, sugars, and seasonings.

These days, my favorite combination of flavors comes together in this Rosé, Strawberry, and Rhubarb Compote. This recipe isn’t any more complicated to make than basic rhubarb compote, but it has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads. I must admit, though, that my favorite way to eat it is still by the spoonful, straight from the jar.

Print

Rosé, Strawberry, and Rhubarb Compote

This Rosé, Strawberry, and Rhubarb Compote has a depth of flavor and a certain sophistication that makes it worthy of elegant brunch spreads.

Course Breakfast, Brunch, Condiment, Dessert, desserts, spread

Keyword Easy Recipe, Make-Ahead, Rhubarb, Rosé Wine, Strawberries, Strawberry, Vanilla Bean, Wine

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 cups

Author Marie Asselin

Ingredients

• 3 cups chopped rhubarb
• 1 cup diced strawberries
• ½ cup granulated sugar (you can add up to ¼ cup/50 g more sugar if your rhubarb is extra tart)
• ¼ cup rosé wine
• ½ vanilla bean halved

US Customary - Metric

Instructions

• Combine all the ingredients in a saucepan set over medium heat. Bring to a boil, lower the heat to the minimum, and simmer, half-covered, about 30 minutes, or until the fruit is very soft.

  Cover the saucepan and let the compote cool to room temperature. Fish out the vanilla bean, then store in airtight jars.
• SERVING: Serve the strawberry and rhubarb compote over gelato, breakfast breads, waffles, crêpes, yogurt, or enjoy straight from the jar.
• Recipe Source: Adapted from Merrill Stubbs, Food52.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Rosé, Strawberry, and Rhubarb Compote appeared first on Food Nouveau.

Sweet, colorful strawberries are just made for dessert. Fortunately for us, strawberries are now available year-round, fresh or frozen. I especially love and appreciate that it’s easier than ever to enjoy local strawberries even in the heart of snowy winter—thank you, greenhouses! But I think we all have to admit: nothing beats a warm, sun-drenched, freshly picked strawberry. It’s a little taste of heaven!

Apart from devouring baskets of fresh strawberries, I can’t think of a better way to celebrate nature’s sweetest berry than to make a spectacular dessert that showcases them! To get us all inspired, I’ve collected 30 stunning strawberry dessert recipes from recipe creators around the globe (including a few of my own!) into one spot. The hardest part for you will be choosing which one to make first!

You’ll find a little bit of everything here: for the bakers, there are towering strawberry cakes fit for any occasion where you need a showstopper dessert. Those who enjoy bite-sized strawberry treats will love dainty strawberry lemonade cupcakes or strawberry shortbread cookies. 

If pie is more your speed (and I love a juicy berry pie), there are toothsome strawberry galettes, pies, and tarts to indulge in.

When you need an elegant, no-bake strawberry dessert, try a trifle, strawberry pudding, or mousse. Or go casual with rustic strawberry crisp or strawberry brownies or bars—perfect for an afternoon coffee break.

To freshen up those sweltering summer days, a scoop of homemade strawberry gelato or sorbet is sure to be just what you need! And, please tell me: is it really summer if you haven’t made a classic strawberry shortcake?

I hope you’ll love this collection of 30 strawberry desserts as much as I do. Happy berry baking!

Strawberry Pie and Tart Recipes

1. Hazelnut and Strawberry Galette

by Food Nouveau

This rustic strawberry galette combines buttery shortcrust pastry, a nutty hazelnut base, and juicy berries to create a spectacular summer dessert! Included with the recipes are my instructions to make a foolproof, perfectly buttery, shortcrust pastry in seconds using your food processor!

2. 3-Ingredient Fresh Strawberry Pie

by Simple Bites

This super simple fresh strawberry pie recipe showcases the beautiful strawberry and nothing else. Be sure to have soft whipped cream or vanilla ice cream on hand to serve on this delightful pie!

3. Easy Strawberry Pie

by BellyFull

This strawberry pie recipe is so bright, delicious, and easy to make using only 5 ingredients! Fresh strawberries and Jello are combined to make a fantastic filling and glaze, then chilled in a flaky pie crust and topped with homemade whipped cream. Be prepared to get requests for this delight!

4. Classic French Strawberry Tart

by Pardon Your French 

This traditional French strawberry tart combines a buttery pastry crust with juicy ripe strawberries arranged on a layer of velvety crème pâtissière. Come strawberry season, you will find this tart in almost every boulangeries (bakeries) in France. This is a no-fuss tart that looks fabulous with a brushing of apricot glaze on the strawberries for a pretty sheen.

Strawberry Cake Recipes

5. Strawberry Shortcake with Lavender Lemon Cream

by My Kitchen Love

A summertime classic, strawberry shortcake, gets reinvented as a layered dessert with fresh strawberries and a fluffy whipped cream infused with hints of lavender and lemon. This is a spectacular birthday cake for all strawberry lovers!

6. Strawberry Cake with Mascarpone Buttercream

by Liv for Cake

This delicious strawberry cake recipe uses no artificial colors or flavors! It simply highlights everything delicious about the sweetest summer berry. You will want to eat the incredible mascarpone strawberry buttercream by the spoonful!

7. Strawberry Cake with Strawberry Frosting

by Beyond Frosting

This moist, fluffy, and beautifully pink strawberry cake is naturally flavored with real strawberries. It’s topped with a strawberry whipped cream frosting full of sweet strawberry flavor. This gorgeous cake is perfect for summer!

8. Strawberry Shortcake

by If You Give a Blonde a Kitchen

It’s not really summer if you don’t make strawberry shortcakes! This classic recipe combines a sweet biscuit with fresh strawberries and whipped cream. This is summer on a plate!

9. Japanese Strawberry Shortcake

by Drive Me Hungry

Japanese strawberry shortcake is a popular cake in Japan made with soft, fluffy sponge cake, decorated with fresh whipped cream, and fresh strawberries! It’s a delicious and simple cake that everyone will love!

10. No-Bake Strawberry Cheesecake

by Zoë Bakes 

This no-bake strawberry cheesecake is made with nothing but fresh sweet strawberries, cream cheese, real whipped cream. It also contains just the slightest bit of gelatin to keep it standing tall until you bite into it, then it melts in your mouth. No oven required!

11. Strawberry Snacking Cake with Lavender

by Style Sweet

Your summer just got a whole lot better with this strawberry snacking cake! Left on the counter for all-day grazing or served at an indoor picnic, this snack cake will disappear before you know it. Made from a single-layer of tender olive oil cake studded with lavender macerated strawberries, you can top it with whipped cream before serving it to your dessert-loving guests.

12. Strawberry Lemonade Cupcakes

by Cooking for My Soul 

These strawberry lemonade cupcakes are so cute and perfect for any occasion! Made with fresh lemon juice and an easy strawberry buttercream frosting.

Strawberry Pudding, Mousse, and Crumble Recipes

13. Strawberry Shortcake Trifle

by Salt & Baker

This strawberry shortcake trifle is an easy, light, and refreshing dessert for any time of year! With layers of angel food cake pieces, delicious homemade strawberry sauce, and homemade Greek yogurt whipped cream, people will be lining up for multiple scoops of this delicious trifle!

14. Citrus Mousse with Macerated Strawberries

by Food Nouveau

This delightful no-bake dessert combines a light-as-air citrus mousse with ruby red macerated strawberries to produce a colorful treat that perfectly balances sweet and zesty flavors. This is a deliciously refreshing treat for hot summer days!

15. Easy Fresh Strawberry Mousse

by An Italian in My Kitchen

This fresh strawberry mousse is made with only 3 ingredients, contains no gelatin, and requires no bake. This is a delicious dessert you can serve on any and all occasions!

16. Sour Cream Panna Cotta with Strawberry Compote

by Simple Bites 

Creamy, light-as-air-sour cream panna cotta is scrumptious on its own, but even better when served with a seasonal fruit compote. The bright red, easy strawberry compote adds just enough sweetness and fruitiness to make this dessert fit for the most elegant occasions!

17. Strawberry Tiramisu

by Inside the Rustic Kitchen 

This light and creamy strawberry tiramisu is made with juicy strawberries, orange liqueur, and shavings of white chocolate. It’s a fresh and fruity spin on the classic Italian dessert that’s just as delicious and easy to make.

18. Strawberry Rhubarb Pudding Cakes

by Food Nouveau

These super cute strawberry rhubarb pudding cakes make the most of that magical, late-spring period when rhubarb and strawberry seasons overlap. You can make these year-round using frozen rhubarb and frozen strawberries, too!

19. Strawberry Crisp

by From Scratch Fast

This (healthy!) gluten-free strawberry crisp will quickly become a favorite of your family and loved ones. It has an irresistible oat, pecan, and vanilla topping that pairs perfectly with the juicy berries and is easy enough to whip up for any occasion. Top it with a spoonful of whipped cream or ice cream, and dig in!

Strawberry Cookie and Bar Recipes

20. Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream

by Food Nouveau 

These elegant, buttery strawberry shortbread cookies are filled with an amazingly aromatic roasted strawberry buttercream that wonderfully showcases one of summer’s most aromatic berries.

21. Strawberry Oatmeal Bars

by If You Give a Blonde a Kitchen

Strawberry oatmeal bars are made with strawberry preserves and an oatmeal almond crumble. They store well and are perfect to bring to picnics, showers, and more!

22. Strawberry Brownies

by Occasionally Eggs 

These dairy-free strawberry brownies have a good-for-you spelt almond flour base, and they’re topped with an irresistible berry swirl. You’ll fall for the rich, sweet, and aromatic brownies!

Strawberry Frozen Dessert Recipes

23. White Chocolate, Basil, and Strawberry Gelato

by Food Nouveau

This soft pink strawberry gelato transforms two quintessential summer ingredients, strawberries and basil, into a silky smooth treat with a delicate, sweet flavor.

24. Ice Cream Strawberry Shortcake

by The Bake School 

This ice cream strawberry shortcake is an easy recipe that’s a twist on a classic summer dessert: replace the whipped cream with vanilla bean ice cream to make your strawberry shortcakes with homemade biscuits and fresh strawberries. Everybody will love this dessert!

25. Strawberry Ice Cream Cake

by Dani’s Cookings

This perfectly elegant, light, and tasty strawberry ice cream cake is the ideal spring and early summer dessert. It is not at all hard to make it from scratch with just a few simple ingredients.

26. Homemade Strawberry Ice Cream

by House of Nash Eats

This strawberry ice cream is made with juicy ripe fruit and fresh cream for real strawberry flavor. It’s perfectly creamy and scoopable, thanks to the custard base. Enjoy this bright and sweet classic flavor on its own, or in cones, sundaes, milkshakes, or ice cream sandwiches!

27. No-Churn Strawberry Ice Cream

by BellyFull 

No fancy appliance is needed here! This no-churn strawberry ice cream loaded with strawberry jam and pieces of fresh fruit strawberries is rich, creamy, and so easy, anyone can make it! Great for an after-dinner dessert or a weekend brunch, during the summer—or anytime, really!

28. Strawberry Basil Sorbet

by Champagne Tastes

This strawberry basil sorbet is made with fresh or frozen strawberries and an easy honey basil syrup. It’s a delicious, dairy-free summertime treat!

29. Strawberry Coconut Milk Popsicles

by The Roasted Root 

These strawberry coconut milk popsicles are dairy-free and cane sugar-free by using coconut milk and pure maple syrup. Yes, you only need 3 ingredients to make these treats!

30. Mini Balsamic Strawberry and Cream Popsicles

by Kara Lydon Nutrition

These strawberry and cream popsicles are such a fun, easy, and delicious small-bite dessert for the summer. They’re the perfect sweet treat for your next summer gathering!

The post 30 Strawberry Dessert Recipes Bursting with Colorful Sweetness appeared first on Food Nouveau.

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Is it gelato season yet? In my house, we love the iced treat so much that we enjoy it year-round, even in the heart of winter, although I like to rotate flavors according to seasons. Dark Chocolate Gelato is perfect for cold nights—especially served with an Italian digestif, such as Vin Santo—while White Chocolate, Strawberry and Basil Gelato sings of summer.

In the spring, I always make a point of churning a batch of this blush pink Rhubarb Gelato. The bright, tart flavor of rhubarb is balanced by the silky smoothness of the Sicilian-style vanilla gelato base, while a hint of orange rounds things off perfectly. It’s a memorable springtime treat, one that, to me, rhymes with good things to come.

Helpful Tips for Making Rhubarb Gelato

How to Get that Irresistible Blush Pink Shade

To make rhubarb gelato with a beautiful blush pink color, you need to select the “pinkest” parts of rhubarb stalks. (You can save greener parts to make compote, crumb bars, or pudding cakes!) If using whole stalks, the gelato color might end up more beige than pink. If this is the case, you can add a drop or two of pink food coloring to give the shade a little nudge.

Add Some Crunch

Because I always like to serve gelato with a crunchy topping, I thought it would be nice to sprinkle this rhubarb gelato with sugar-coated fresh rhubarb pieces. This is a callback to a childhood memory of mine: when the rhubarb was ready in our backyard, my mom would hand my brother and I each a stalk and a small bowl of sugar. We’d dip the stalk in the sugar and crunch on that irresistible snack like our lives depended on it! This treat didn’t last long as we only could eat rhubarb stalks this way when the stalks were young and not too fibrous.

If you can find slender stalks in your own backyard or at the market, slice a few of them thinly, dip them into sugar, then sprinkle them over this rhubarb gelato. It’s a wonderful way to enjoy seasonal produce at its freshest!

Plan Ahead

As with all gelato flavors, you should start the rhubarb gelato-making process a day in advance. Both the rhubarb compote and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.

Bring Rhubarb Gelato Back to Room Temperature Before Serving

Always remember to bring this rhubarb gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.

WATCH MY GELATO MASTERCLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my colorful masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free, vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master.

This masterclass was previously hosted behind a paywall on an educational site where thousands of students rated it 5 STARS! It’s now available to all gelato lovers worldwide, absolutely free. Watch Now!

Love Rhubarb?

Then you’ll find lots of inspiration in my delicious recipe collection: 25 Rhubarb Dessert Recipes for Spring. Fresh spring rhubarb is a short-lived treat that you absolutely must make the most of! Get inspired by this collection that includes cakes, tarts, crisps, preserves, and many more classic and creative rhubarb-centric dessert recipes.

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Rhubarb Gelato

In this blush pink Rhubarb Gelato, the bright flavor of rhubarb is balanced by the silky-rich vanilla gelato base. It's a memorably refreshing summer treat!

Course Dessert, desserts

Cuisine Italian

Keyword Frozen Dessert, Gelato, Ice Cream, Ice Cream Maker, Italian Cuisine, Italian Dessert, Italian Food, Italian Ice Cream, Italian Recipe, Rhubarb, Spring Dessert, Spring Recipe, Summer Dessert, Summer Recipe

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Freezing Time 4 hours hours

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

For the Gelato Base

• 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base

For the Rhubarb Compote

• 3 cups chopped rhubarb
• ½ cup cane sugar, or granulated sugar
• Zest from ½ orange
• ¼ cup freshly squeezed orange juice (about 1 orange)
• 1 tbsp Cointreau or Grand Marnier (optional, helps keep gelato at a softer texture even when fully frozen)

US Customary - Metric

Instructions

• For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
• For the rhubarb compote: In a saucepan, combine the rhubarb, sugar, orange juice and zest, and Cointreau or Grand-Marnier. Bring to a boil, lower the heat, and simmer, stirring from time to time, until the rhubarb is very soft, about 10 minutes. Remove from the heat. Blend to a very smooth consistency using a stand blender or stick blender. Let cool to room temperature, then refrigerate until completely cool.
• To churn the rhubarb gelato: Fish the vanilla bean out of the gelato base. Whisk the rhubarb compote into the cold gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the rhubarb gelato to an airtight container and freeze until firm, about two hours.

  Rhubarb gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
• SERVING: Always take rhubarb gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
• COLOR NOTE: To achieve a blush pink color, you need to select the "pinkest" parts of rhubarb stalks. If using whole stalks, the color gelato might be more beige than pink, but you can add a drop or two of pink food coloring to give the shade a little nudge.
• MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
• MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.

The post Rhubarb Gelato appeared first on Food Nouveau.