Want to spice up your ordinary meals with a combination of sweet and savory flavors? Try exploring a delectable dish called "savory streusel" that combines the delightful crunchiness of streusel topping with an array of savory ingredients. Whether you prefer the classic streusel made with butter, flour, sugar, and spices or want to experiment with unique savory variations like cheese, herbs, or roasted vegetables, our article will guide you through the journey of creating a perfect savory streusel. Discover the intricacies of balancing flavors, choosing the right ingredients, and incorporating this versatile topping into various dishes to elevate your culinary creativity. So, let's embark on an exciting adventure of making the most tantalizing savory streusel that will leave your taste buds craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SAVORY PUMPKIN PIE SOUP WITH CINNAMON MARSHMALLOWS, PEPITA STREUSEL, AND WHIPPED CRèME FRAîCHE
Provided by Graham Elliot
Categories Soup/Stew Milk/Cream Appetizer Christmas Lunch Spice Pumpkin Fall Winter Anise Cinnamon Clove Christmas Eve Seed Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 28
Steps:
- Make the pumpkin soup:
- Wrap the cloves, star anise, cinnamon stick, allspice berries, peppercorns, and fresh ginger in cheesecloth and secure with kitchen string.
- In a large heavy pot over moderate heat, melt the butter. Add the onions, garlic, celery, and leeks and sauté until translucent, 5 to 6 minutes. Add the pumpkin, 2 quarts water, and the spice package and bring to a boil. Reduce the heat to moderately low and simmer uncovered until the vegetables are tender, about 30 minutes.
- Remove and discard the spice package. Working in small batches, ladle the soup into a blender and purée until smooth. Transfer to a clean large pot then sprinkle with nutmeg and season with salt and pepper. Cover and keep warm until ready to serve. DO AHEAD: Soup can be made in advance and refrigerated, in an airtight container, up to 3 days. Reheat in a large pot over moderate heat, stirring occasionally.
- Make the cinnamon marshmallows:
- In a large bowl or resealable plastic bag, combine marshmallows and cinnamon and gently toss to coat the marshmallows in cinnamon. DO AHEAD: Marshmallows can be prepared in advance and stored, in a resealable plastic bag or an airtight container at room temperature, up to 3 days.
- Make the pepita streusel:
- Arrange a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, and salt. Add the butter and, using your hands, rub the ingredients together until the texture resembles coarse cornmeal. Add the pepitas and toss to combine. Spread the mixture on the prepared baking sheet and bake until golden brown, 10 to 12 minutes. Transfer the streusel to a rack to cool, then break it into roughly 1-inch pieces. DO AHEAD: Streusel can be made in advance and stored, in an airtight container at room temperature, up to 3 days.
- Make the whipped crème fraîche:
- In a medium bowl, combine the heavy cream and crème fraîche. Whisk until light and fluffy. Season with salt and pepper. DO AHEAD: Whipped crème fraîche can be made in advance and refrigerated, in an airtight container, up to 2 hours.
- To serve:
- Ladle the warm soup into bowls and garnish with the streusel, marshmallows, and dollops of whipped crème fraîche.
SAVORY STREUSEL
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast oats in a baking pan, stirring occasionally, until pale golden, about 12 minutes.
- Heat oil in a 9-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring, until golden, 30 to 40 seconds. Add oats, salt, and pepper and cook, stirring to coat oats, 1 minute. Add cheese and cook, stirring, until topping starts to clump, about 1 minute. Serve hot.
Tips:
- Use cold butter when making the streusel topping. This will help it stay crumbly and prevent it from melting into the batter.
- Work the streusel topping quickly with your fingers or a pastry blender. Overworking it will make it tough.
- Sprinkle the streusel topping evenly over the batter. If you pile it on too thickly, it will not cook evenly.
- Bake the streusel topping until it is golden brown. This will ensure that it is cooked through and has a nice crunchy texture.
- Serve the streusel topping warm. This is when it is at its best, with a crispy crust and a soft, chewy interior.
Conclusion:
Savory streusel topping is a versatile and delicious way to add flavor and texture to a variety of dishes. From savory muffins and scones to casseroles and pies, there are endless possibilities for using this versatile topping. With its simple ingredients and easy preparation, savory streusel topping is a great way to elevate your favorite recipes and impress your family and friends.
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