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  • in Recipes

    Mix Up Your Weekly Rotation with These 5 Dinner Ideas

    This meal plan is written in partnership with Perdue. 
    This month, we welcome back Marta Rivera for more of her meal plans. Marta is a trained chef, mom of twins and Army wife, and a Simply Recipes recipe tester and developer!
    Make it from scratch and you’ll be glad you did—even when life is busy.
    When I’m staring down a busy week, I pick simple recipes that come together quickly or recipes where I can break up the work. That’s exactly what the five dinner recipes in this week’s meal plan accomplish.
    Monday and Tuesday’s recipes can be prepped on the weekend. Take an hour on Sunday to roast the spaghetti squash and scrape the “noodles” for Monday’s dinner. While the squash is roasting, make the rub for the Slow Cooker Cider Pulled Pork, coat a pork shoulder and cook it in the slow cooker. Then, come Tuesday, all you need to do is shred it and make the sauce. You can even serve Monday night’s leftover spaghetti squash casserole as a side for Tuesday’s pulled pork sandwiches.
    If meal prep isn’t your thing, that’s OK. The recipes at the end of the week are quick, easy, and come together in less than 30 minutes. Do what works best for you. LEGGI TUTTO

  • in Recipes

    Kale and Shaved Brussels Sprout Salad with Bacon

    This hearty Brussels sprouts and kale salad is full of crunchy nuts and bacon, and tossed with a tangy dressing. Plus, several elements can be prepared ahead, making assembly a breeze for your holiday table or weekday lunch.

    Photography Credit: Kalisa Marie Martin

    Salad doesn’t always get the glory it’s due, but that’s not the case here. With toasted nuts, dried fruit, crispy bacon, and a sweet and tangy vinaigrette, this salad can stand proudly on its own—or right alongside your holiday show-stoppers.
    The kale and Brussels sprouts provide the perfect base for these sweet and savory accompaniments, and the recipe itself is quite flexible. Want more cranberries? Go for it! No bacon? That’s fine, too. See below for ideas on swaps and substitutions.
    Whether you follow this recipe exactly or put your own spin on it, you’ll end up with a hearty salad with great texture and an exciting combination of flavors.

    HOW TO PREPARE YOUR VEGETABLES
    While you could use a food processor to shred your Brussels sprouts and kale, a sharp knife works just as well and leaves fewer dishes to wash!
    For the Brussels sprouts, peel off any dry or wilted outer leaves and trim off the stem end. Cut them in half lengthwise and, with the flat side down, thinly slice the sprouts into shreds.
    For the kale, remove the leaves from their stems, and then slice the leaves into thin strips.

    PERFECT SALAD SWAPS AND SUBSTITUTIONS
    When it comes to this salad you can swap almost every ingredient for something else to keep the flavors fresh and new every time you make it.
    As far as types of kale, both curly and lacinato can be used. The bacon adds a nice salty and savory bite so, if you omit it, use salted nuts to maintain the balance.
    Nuts: If you don’t have pecans, other nuts like walnuts, almonds, or pistachios would be delicious. Need it to be nut-free? Pumpkin seeds would also be great.
    Dried Fruit: You could replace the dried cranberries with dried cherries or golden raisins or even fresh fruit like pomegranate arils.
    Cheese: If you’d like to add cheese to this salad, you could go just about any direction. A soft goat cheese, funky blue cheese, hard pecorino—whatever you like! Use between 1/2 to 3/4 cup (based on your preference) and add to the salad right before serving.
    HOW TO MAKE BRUSSELS SPROUTS SALAD AHEAD OF TIME
    This is a great make-ahead dish because several of the components can be prepared at least one day in advance.
    Shred the kale and Brussels sprouts and store them in an airtight container in the fridge the day before you want to serve the salad.
    Toast and chop the nuts a week in advance. Store them in an airtight container at room temperature.
    Make the dressing three days in advance. Just keep it in the fridge.
    Once all of the ingredients are combined, you still have time on your side. It actually needs 10 to 30 minutes for the kale to soften and the flavors to combine but, after that, it’s best eaten that same day. It will still be delicious a couple of days later, though the dressing will continue to soften the kale especially, making the salad wilt.

    MORE FESTIVE SALADS TO LOVE

    Kale and Shaved Brussels Sprout Salad with Bacon Recipe

    This salad is best enjoyed the day it is prepared. After a couple of days, the dressed salad, though wilted, will still be delicious. I use two kinds of mustard, but if you only have one or the other that’s okay too.

    Ingredients
    For the Salad:
    1 pound Brussels sprouts, wilted outer leaves peeled off and discarded
    1 pound fresh kale, about 1 large bunch, rinsed and patted dry
    6 strips of bacon
    1 cup pecan halves
    1/2 cup dried cranberries
    For the Dressing:
    1/4 cup apple cider vinegar
    2 tablespoons maple syrup
    2 teaspoons whole grain mustard
    1 teaspoon Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1/2 cup olive oil

    Method

    1 Cook bacon: In a large skillet lay bacon in individual slices, cook until desired level of doneness. Drain on a paper towel-lined plate. Cool and chop.

    2 Toast the pecans: Preheat the oven to 350°F. Spread pecans out over a baking sheet in a single layer. Bake for 5 to 8 minutes, stirring once, until toasted and fragrant. Transfer to a cutting board to cool then roughly chop.

    3 Prepare the Brussels sprouts and kale: Trim off the bottom of the Brussels sprouts and cut them in half, lengthwise. Then, with the flat side down, thinly slice the sprouts into shreds.
    Remove the kale leaves from their stems and, using a knife, thinly slice the leaves into strips. Discard the stems or save for another use. Into a large bowl, add the Brussels sprouts and kale. Mix to combine.

    4 Make the dressing and dress salad: In a medium-sized bowl, whisk together the vinegar, maple syrup, mustards, salt, and pepper.
    Whisk in the oil until thoroughly combined and then pour the dressing onto the combined Brussels sprouts and kale. Mix until well coated and let sit at room temperature 10 to 30 minutes (refrigerate if longer).

    5 Assemble and serve: When ready to serve, add most of the pecans, bacon, and cranberries and stir to combine. Transfer to a serving dish and garnish with the remaining pecans, bacon, and cranberries.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Kalisa Marie Martin
    Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
    More from Kalisa LEGGI TUTTO

  • in Drink

    Episode 171 – Gather Around Cocktails with Aaron Goldfarb

    To make this large format cocktail, you’ll need:

    1 ½ cups (i.e. 12 oz, i.e. half a bottle) of Wild Turkey 101 Bourbon

    4 oz Laird’s Applejack (which is an American Apple Brandy)

    4 oz spiced cranberry syrup (which we’ll cover in a second here)

    24 dashes of celery bitters (there’s a lot of versions out there, but Aaron calls for a product by The Bitter Truth)

    Now, the first thing you’re gonna want to do is make your cranberry syrup. For the full recipe, I’m going to refer you to the book, but it’s basically a combination of cranberries, sugar, dry white wine, and traditional holiday spices reduced to a delicious syrup on the stovetop, then strained and cooled.
    Once you’ve got your syrup made and cooled down to at least room temperature, add it to a pitcher with the bourbon and the applejack and give them all a good stir. You’ll serve this drink on the rocks by pouring 2.5 oz of your booze and syrup mixture into the glass and then topping with 3 dashes of celery bitters and the coup de gras – a stuffing cube garnish.
    You’re also gonna want to make those ahead of time, but they’re super easy. According to Aaron, all you need to do is preheat your oven to 400 degrees, mold and cut your favorite stuffing recipe into 1” cubes, place them on a baking sheet and drizzle with olive oil. After 10 minutes, you’ll flip them over, drizzle them with GRAVY this time, then bake until they’re dark brown and crisp. Once they’re cool you can serve these garnishes in your Gobbler cocktails on a cocktail pick, but if you don’t have those lying around, a toothpick will do just fine.
    Show Notes
    The first part of our conversation with Aaron revolves around his writing career. He began writing booze articles while he was on a quest to become a novelist in the early 2000s. Although Aaron did publish a few novels, he found a unique and innovative voice in the spirits and cocktail space. He initially spent a lot of time in the craft beer space, and then evolved into tracking the whiskey boom in the US, including its secondary online markets. LEGGI TUTTO

  • in Recipes

    One Simply Terrific Thing: Maldon Sea Salt Flakes

    Ingredient GuidesOne Simply Terrific Thing

    Maldon Sea Salt Flakes aren’t just a fancy salt; they’re a cooking essential and deserve a space in every home cook’s pantry.

    Print

    Photography Credit: Sheela Prakash

    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools, kitchen goods, and ingredients that make life better!

    I am someone who will add more items to my online shopping cart in order to get free shipping—which is exactly how a box of Maldon Sea Salt Flakes ($6 for an 8.5 ounce box) landed in my kitchen.
    I was dubious about bringing another salt into my kitchen. Isn’t one enough? But my food friends had been singing the praises of Maldon for years, so I was curious what the fuss was all about.
    Now I am so glad I added it to my cart, because I’ve joined them in the praise!
    FINISHING SALT VS COOKING SALT
    Maldon’s flaky sea salt is a finishing salt, not a cooking salt—which is what distinguishes it from kosher salt, table salt, and other salts you may have in your pantry.
    When you sprinkle salt all over chicken or vegetables before roasting, you do it with a cooking salt to season food while it cooks. But a finishing salt is used to season food at the end of cooking instead of at the beginning.

    There are three reasons why Maldon is specifically a finishing salt.
    Its texture is wildly unique: Rather than evenly-sized granules, Maldon sea salt flakes are irregularly-shaped, pyramid-like crystals. Not only are they pretty to look at, they lend a lovely crunch to dishes.
    Their flavor isn’t all salt. In fact, it’s quite delicate and a bit briny.
    It’s sold in small quantities: The box of Maldon sea salt flakes is quite small, so it would be a waste to lose the crunch and flavor by dissolving it into soups or sauces.
    HOW TO USE MALDON SEA SALT FLAKES IN YOUR COOKING
    There are endless ways to use Maldon sea salt flakes! Every night, I sprinkle a pinch on our basic green salad that graces the table, which always makes it a lot more interesting. Scrambled eggs usually get a sprinkle when they’re on my plate, too, as does avocado toast, simple seared steak or fish, and pretty much all sautéed veggies.
    Where the real fun comes in, though, is dessert! Top your favorite chocolate chip cookies or brownies with a pinch before they head into the oven, or try a sprinkle on a bowl of your favorite pudding (chocolate or butterscotch are especially well-suited).
    Since the salt crystals are large and you’re sprinkling the salt right on top, they won’t dissolve into your treat. Rather, you’ll be left with a lightly salty crunch that offsets the sweetness beautifully.

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Sheela Prakash
    Sheela Prakash is a food and wine writer, recipe developer, and the author of Mediterranean Every Day. Her writing and recipes can be found in numerous online and print publications, including Kitchn, Epicurious, Food52, Serious Eats, Tasting Table, The Splendid Table, Culture Cheese Magazine, Clean Plates, and Slow Food USA.Sheela received her master’s degree from the University of Gastronomic Sciences in Italy, holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET), graduated from New York University’s Department of Nutrition and Food Studies, and is also a Registered Dietitian.
    More from Sheela LEGGI TUTTO

  • in Recipes

    Homemade Campari

    Making your own Campari at home is easy and affordable. Use it to make all your favorite campari cocktails, like a Negroni, a Boulevardier, or a Campari Spritz! Homemade Campari also makes a great gift for your cocktail-loving friends.

    Campari is an herbaceous, bittersweet Italian liqueur that took the 1860s by storm and whose popularity continues today. Campari gives the Negroni its bouquet of orange and grapefruit, and plenty of other drinks their elan vital.
    Make your own with this easy recipe. Keep the bottle for your own home bar, or generously give it away as a gift.

    WHAT IS CAMPARI?
    Campari is a blend of between ten and seventy herbs, flowers, and roots infused into a high-proof alcohol and sweetened with sugar syrup. The Campari you find on store shelves is still made outside Milan, Italy according to Gaspare Campari’s original 1860 recipe.
    While their recipe is a closely held secret – it’s said that outside of the factory director, not a soul knows all of the herbs included – gentian, oranges, rhubarb, and ginseng will get you in the vicinity. The rest of the ingredients simply help add more body, complexity, and brightness to the liquor.
    HOMEMADE CAMPARI IS AFFORDABLE AND EASY
    Why make your own Campari? Aside from being able to customize the sweetness, bitterness, citrus, and proof of your Campari, there is the affordability: for the cost of a single bottle of store-bought Campari and a scant amount of time, you could easily make 5 half-bottles (375ml) of your own.
    Making homemade Campari also requires just 20 minutes of hands-on time: Order your ingredients online, and once they arrive, all you need to do is infuse, strain, and you’re good to go with one of the most desired liqueurs in the world. It’s beautiful.

    WHAT INGREDIENTS DO YOU NEED?
    Your ingredients fall into a few categories:
    BITTERING AGENTS: These that do just that: contribute the bitter complexity that stimulates the appetite and adds shape to sweetness. Gentian, the main source of our bitterness here, gives a radiating, resonant and tangy bitterness. Wild Cherry Bark is more balanced in its bitterness, and introduces some fruit tastes. Angelica root introduces a bold, grapefruit and pepper tone, while ginseng brings a more clean, earthy bite. Wormwood, more famous for its association with absinthe, includes just a hint of anise or sweet licorice with its intense bitterness.
    FLAVORING BOTANICALS: These add depth and layers of complexity, and they contribute to a more flavorful experience overall. Our (dried) lemon peel, orange peel, and rhubarb root bring style to the overall taste. (Note: this is dried rhubarb root, different from fresh rhubarb stalks available in grocery stores.)
    COLOR: As for that bright red color associated with Campari? Until recently this color came from dried cochineal beetles, though today it’s produced using artificial coloring. What a world! Carmine or beetles are still available for your recipe, but you may also go with red food coloring for an easier time of it.
    SWEETNESS: Campari is a surprisingly sweet liqueur that just happens to be so bitter that you’d never noticed. If you are careful enough in adding a rich simple syrup to your water volume, you can even match the brix value (or sweetness) of store-bought Campari, but easier still is adjusting to your own tastes.
    WHERE TO BUY INGREDIENTS FOR THIS RECIPE
    You can order all of your ingredients from the following online stores:

    WHAT ALCOHOLS DO YOU NEED TO MAKE CAMPARI?
    You need but one alcohol to make your own Campari: An extremely high-proof neutral grain spirit.
    Galen’s 151 and Everclear Grain Alcohol 151 are ever-reliable options, and fairly widely available. While you can certainly try out darker spirits, the neutral grain spirits allow the flavors to develop more fully and better stand out.
    150 proof or higher is definitely recommended. The higher alcohol content will more effectively and quickly draw out the flavor from those ingredients – but you could go as low as 100 proof before you would see the alcohol failing to extract the flavor you so critically need.
    WHAT’S THE BASIC PROCESS FOR MAKING CAMPARI?
    The liberating pleasure here is in just how simple it can be to make your own Campari.
    Begin by combining the dry ingredients with your high-proof spirit. Seal the jar and shake. Set aside for 14 – 21 days, shaking once each day. The mixture is ready anytime within this time period. The color will slowly turn brown, and the taste will be so bitter as to be undrinkable. Don’t worry, all is well.
    After that steeping, strain the mixture using a sieve, then filter through cheesecloth, coffee filter, or a mesh superbag. The bitter, high-alcohol base that results is the heart of your Campari, and needs only a bit of sweetness, and some water to bring down the proof.
    To match the 28.5% alcohol-by-volume (ABV) of Italian Campari, we’ll need to “water down” that alcohol some. And to match the sweetness, we’ll need to introduce some sugar. You can do both at once by bringing 4 cups of water to a simmer in a saucepan and stirring in sugar. After it has fully dissolved, turn off the heat and let it cool.
    When your syrup has cooled, slowly stir it into the bitter, infused alcohol. You will likely need all of it, but once you have added half, taste it frequently, and choose your own stopping point. Hint: It should taste great.
    If you are put off by the color, and/or simply want it to resemble the Campari to which you’ve grown so accustomed, add red food coloring until it settles at that bright, rosy hue you recognize.

    THE BEST BOTTLES FOR CAMPARI
    When it comes to storing your Campari, so long as you are storing these out of direct sunlight, you can get by with any clear glass bottle or jar. That said, darker bottles do a better job of preventing light from gradually causing oxidization and evaporation. It may take months or even well over a year to notice a change, but you don’t have any other concerns outside of that.
    Your best bet would be to find something that seems easy to use and enjoyable to look at. The rest will work out.
    For more bespoke bottles, Crate and Barrel has decanters that are what you once imagined your adulthood would look like, while Specialty Bottle has a nearly endless selection of jars and bottles. This recipe will yield five 375ml bottles – perfect for giving away four as gifts, and saving one for yourself.
    HOW TO USE HOMEMADE CAMPARI
    If you’re looking for inspiration, there are a small number of core cocktails to turn to first:
    Americano: The mother of the Negroni, the Americano is a simple but most-refreshing blend of 1oz Campari and 1oz sweet vermouth, topped with soda water.
    Negroni: Evolved from the Americano, the Negroni is the flagship cocktail of Campari, typically an equal parts mix of gin, Campari, and sweet vermouth.
    Boulevardier: The Negroni, this time with bourbon filling in for gin.
    Old Pal: A Boulevardier, but with a drier, spicier rye substituting for bourbon.
    Old Friend: Further afield than the above, this is a bright, beautiful blend of gin, grapefruit juice, Campari, and St Germain elderflower liqueur.

    HOW LONG WILL THIS HOMEMADE CAMPARI LAST?
    Your bottle of Campari will never truly go bad if kept in a cool, dry place and out of direct sunlight. If you are storing half-empty bottles in the light for over a year, you may notice changes owing to oxidization and an eventual evaporation, but I’m confident you will have consumed your homemade Campari long before then.
    As for temperature, Campari is high-enough proof that you needn’t refrigerate it, but know that warmer temperatures will make it come across as sweeter. That one comes down to preference!
    MORE DELIGHTFUL DIY PROJECTS LEGGI TUTTO

  • in Recipes

    Italian Gnocchi Skillet with Chicken and Pesto

    You know those weeknights when you WANT to cook a homemade meal but just don’t have it in you? This dinner is for you! It comes together in mere minutes thanks to store bought pesto, gnocchi, goat cheese and roasted chicken strips!

    This post is written in partnership with Perdue. 
    We’re entering the busy holiday season: can you feel it?
    And with that comes weeknights when we want to get a healthy meal on the table for our family, but honestly just don’t have the energy or bandwidth. Never fear! This Italian Gnocchi Skillet with Chicken and Pesto is a filling and protein-rich meal that literally comes together in mere minutes.
    Because sometimes when the Zoom calls end and the days feel increasingly shorter, assembling a meal versus cooking it from scratch is a welcome change.
    And who doesn’t love classic Italian flavors and very few dishes? We can raise a glass to that any day of the week.

    What kind of Gnocchi Should I Buy?
    Fun fact: Gnocchi is not pasta, but a kind of potato dumpling. It doesn’t have much flavor on its own, but like pasta, it welcomes sauces like tomato sauce and pesto to really let it shine.
    While potato gnocchi are the most traditional, you’ll also encounter cauliflower gnocchi in some grocery stores. Choose whichever type you like, but if the gnocchi are frozen, follow the cooking instructions on each package, as they can vary quite a bit.

    WHY PERDUE® SHORT CUTS® Chicken Strips?
    For this supper, we’re relying on PERDUE® SHORT CUTS® Carved Chicken Breast Strips to help get dinner on the table.
    The fully-cooked chicken strips are juicy and tender, and we feel good about serving them to our family because Perdue raises their birds without antibiotics and they’re given an all-vegetarian diet.
    Bonus? Perdue has done all the work for you: the chicken is pre-roasted and cut into strips, so you have boneless, skinless chicken ready to add to just about anything.

    How Do I Make an Italian Gnocchi Skillet?
    Again, your mantra here is: assembling, not cooking. So gather your ingredients and a skillet and let’s get going!
    First, you’re going to warm some store-bought gnocchi, either shelf stable from your supermarket’s refrigerated case or frozen. Instead of using several pans and boiling the gnocchi, just warm it in the skillet with a little boiling water for a few seconds.
    Potato gnocchi are delicate, so you don’t want to overcook them because they will cook a little more later with the other ingredients as well.
    Drain them and toss them with store-bought pesto. Add them to the skillet with the chicken, stir in some spinach and halved cherry tomatoes, and finish the skillet dish with tangy goat cheese.
    Dinner is served! Leftovers? Unlikely. Buon Appetito! LEGGI TUTTO

  • in Recipes

    Tom Yum Soup (Spicy Thai Soup with Shrimp)

    Let the spicy flavors of Thailand tempt your taste buds! Tom Yum Soup is a quick, easy, and healthy weeknight recipe. This brothy version is made with shrimp!

    This Thai seafood soup is full of flavor and comes together in a matter of minutes. I first tasted a version of tom yum soup on a trip to Thailand and knew that I needed to try to recreate it at home. This version is my attempt at that, while using ingredients that are easier to find in the U.S.
    It’s bright and spicy thanks to lots of lime, chiles, and ginger. All of the big, bold flavor comes together in almost no time, making it perfect for a quick weeknight meal.

    WHAT IS TOM YUM SOUP?
    Tom yum is a traditional Thai hot and sour soup that is found all over the country. There are many variations of tom yum out there, from creamy versions with coconut milk to clear broths, or ones that vary based on the protein, from shrimp to chicken to pork.
    This particular version has a clear broth and is made with shrimp.

    INGREDIENTS IN TOM YUM SOUP
    Tom yum soup is typically flavored with Thai chiles, lemongrass, makrut lime leaves, galangal, lime, and fish sauce. Some sort of animal protein and mushrooms are also usually cooked in the broth, and then it’s served with fresh cilantro.
    This recipe includes lime zest instead of makrut lime leaves and ginger instead of galangal to make it easier to shop. The protein of choice in this recipe is shrimp, but you can use whatever type of seafood you want.
    Thai chiles are small, skinny chiles that can be either green or red. And these little peppers pack a punch! They are pretty spicy, but that is exactly what you want for this soup. If you can’t find Thai chiles in your local grocery store, serrano or jalapeño peppers would be a suitable substitute.

    The Best Shrimp To Buy
    When it comes to buying shrimp, you can buy it peeled and deveined. This certainly saves a lot of extra prep work, but if you do the work yourself, you can make a shrimp stock with the shells to use in this recipe instead of water.
    To make a quick shrimp stock, sauté the shells in some oil for a couple of minutes, cover with water, simmer for a few minutes more, and then strain. You can also save the shells and make this shellfish stock to keep on hand.
    If you’re not sure how to peel and devein shrimp, don’t worry. We’ve got you covered. Read our handy guide on How to Peel and Devein Shrimp.
    TIP! While this recipe calls for shrimp, you can explore as far as your tastes allow. You might want to try squid, mussels, or firm-fleshed fish like cod or halibut. Choose the seafood you like best.
    What Is Lemongrass?
    Fresh lemongrass is a long, tall grass with a thick stem. It’s sometimes sold pre-cut in three-inch long pieces. The outer layers are very tough, so you’ll want to make sure you have a sharp knife to cut through them. Peel them away and use just the inner part.
    Lemongrass is readily available in my area, but if you can’t find it where you live, feel free to use a few lemon slices instead. It won’t have the exact same flavor as lemongrass, but it should be close enough.
    Soy Sauce vs. Fish Sauce
    And lastly, I opted for soy sauce instead of fish sauce because I have a fish allergy, but fish sauce is the typical ingredient for those without an issue. Feel free to swap the soy sauce for fish sauce.

    WHAT TO SERVE WITH TOM YUM SOUP
    This soup is brothy. If you feel like you need a more substantial meal, serve it alongside a bowl of rice or with this light and flavorful Thai Noodle Salad to balance the spiciness of the soup.
    MAKE-AHEAD AND STORING TIPS
    The soup will keep for a few days in the refrigerator. When the leftovers are reheated, you’ll want to be sure to squeeze in some fresh lime juice to perk the soup back up.
    I don’t recommend freezing this soup.
    MORE SOUPS FROM AROUND THE WORLD
    Updated November 11, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

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    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

  • in Recipes

    Lion House Rolls

    Buttery, pillowy Lion House rolls are easy to make and totally delicious. You can even make the dough then freeze them before the final bake! The signature spiral of these dinner rolls makes them pretty enough to adorn any holiday breadbasket.

    Lion House rolls are a regional specialty made famous by Utah’s Lion House restaurant. Like the more well-known Parker House roll, these rolls are soft and rich with butter, except with its signature spiral that unravels into feathery layers. They make the perfect carb-laden pillow for sopping up all sorts of sauces and soups.

    WHAT ARE LION HOUSE ROLLS?
    These rolls are made with an enriched dough—meaning in addition to flour, water, and yeast, this dough is enriched with egg, fat, and dairy.
    In the case of these rolls, we use dry milk powder which is called for in almost all Lion House roll recipes we found in our research. In addition to the milk powder (aka powdered milk), there’s an egg and LOTS of butter in the dough brushed between the layers and brushed on top warm from the oven.
    Adding fat in the form of butter and eggs helps keep the dough tender by preventing some of the gluten formation—the more gluten, the chewier the finished product. This is great for things like pizza or sourdough, but we want fluffy, soft rolls here.

    WHAT IF I DON’T HAVE MILK POWDER?
    Even though milk powder is a common ingredient in Lion House rolls, you can replace both the milk powder and the water with 1 1/2 cups of whole milk. I made a test batch using that version with great success.
    HOW TO KNOW IF YOUR YEAST IS DEAD OR ALIVE?
    It’s so disappointing to bake a recipe only to discover your rolls didn’t rise and your yeast is dead.
    New bakers can accidentally kill yeast by adding it to water or milk that’s too hot. You want the liquid to be between 80°F – 100°F. If you don’t have a thermometer, just keep it a little above room temperature and cool enough for you to comfortably keep your finger submerged in before you add the yeast and you should be OK.
    To make sure your yeast is still alive and kicking, you should see the yeast dissolve into the liquid mixture (a few dry granules here and there are okay). After about five minutes the yeast should become foamy and float on top of the milk mixture. If it is just sunken to the bottom and it doesn’t look frothy, then the yeast is probably dead and it’s best to start over.

    HOW TO MAKE LION HOUSE ROLLS AHEAD OF TIME
    It’s best to bake Lion House rolls the same day you want to serve them. They are especially good after being out of the oven for about 20 minutes.
    You can still prepare the dough and either give it a slow rise the night before or freeze it to get a head start on some of your prep work.
    To give the dough a slow rise: The dough for these rolls can be made the night before and left in the refrigerator for a slow first rise. This will firm the butter in the dough considerably, and it will be super silky and easy to roll out. (If you’re short on time, you can do a room temperature rise, but the chilled dough is much easier to work with.) The next day bake them off and serve.
    To freeze the lion house rolls: Make them through the shaping stage, and instead of giving them a second rise, freeze them on a sheet pan. Once completely frozen, pop them into a freezer bag. They will last at least a month in the freezer.
    To bake from frozen: Place the rolls on a baking sheet as instructed in the recipe, cover with plastic and set in a warm place (in the oven with just the light on is a great place) until doubled in size. (This could take a few hours, depending on how warm the ambient temperature is.) Once risen, bake according to the recipe instructions.

    HOW TO DOUBLE THIS RECIPE
    If you need to make more rolls than this recipe calls for, it’s best to make multiple single batches. You could technically double this recipe, but it would make very hard work for even the largest capacity home stand mixer, so I don’t recommend it.
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