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How to Make Chantilly Cream Recipe (Crème Chantilly)

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This Chantilly Cream Recipe (Creme Chantilly) is a lightly beaten cream that's quick and easy to make. It's light and sweet, which makes it the perfect topping for berries. Add a touch of mascarpone cheese, and it becomes a stable cake filling too!

EXTRA: Try this simple trick to make stabilized chantilly cream. It will stay light and fluffy for 2 to 3 days without leaking liquid. This way, it can be made ahead of time!

chantilly cream over berries in a glass bowl on a marble table

I found this chantilly cream recipe as I was photographing my way through Julia Child's Mastering the Art of French Cooking, Vol. 1. I had forgotten what a simple and luscious addition it is to summer berries.

My popular strawberry schaum torte inspired this recipe. Whip up a little crème chantilly and layer it into the sweet meringue shell with the strawberries for instant bliss. (Hint: So perfect for Easter and Mother's Day!)

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Chantilly Cream Recipe Ingredients

chantilly cream recipe ingredients cream, vanilla, and powdered sugar
  • Heavy whipping cream - Do not substitute whole milk, half and half, or any nut milk. Also, the cream must be cold and fresh. If it's not, it won't whip up.
  • Powdered sugar - This is also called icing sugar. Ultrafine bakers' sugar will work in a pinch.
  • Mascarpone cheese (stabilizing option) - cream cheese can also be used, but mascarpone is preferred because of its lighter taste. It works so well because it "sets up" when refrigerated and doesn't change the flavor or texture. This means it won't weep or deflate overnight when you use it to fill an eclair, pipe it on a cupcake, or ice a cake.
  • Optional flavorings: vanilla extract, vanilla bean, brandy, rum, or any sweet liqueur such as Baileys or Grand Marnier.

See the recipe card for quantities.

Chantilly Cream Instructions

chantilly cream recipe step 1. cream, powdered sugar, and vanilla in a metal bowl

Step 1: Pour cold cream, powdered sugar, and vanilla extract or vanilla bean into a large bowl. Add softened mascarpone if you want to stabilize the mixture.

chantilly cream recipe step 2. whipped cream in metal bowl with whisk

Step 2: Beat it with a large balloon whisk by hand (3-5 minutes) or an electric beater (2 minutes). Whip mixture until the cream leaves ribbons and traces through the cream.

chantilly cream recipe step 3. Lightly whipped cream in a metal bowl with vanilla seeds and whisk

Step 3: Stir in additional flavorings of your choice (optional).

chantilly cream recipe step 4 small dollop of white whipped cream on a black plate on a marble table

Step 4: The chantilly cream should retain a soft, billowy form when dropped onto a surface.

Hint: Beating the heavy cream by hand is best. It should only take 3 to 5 minutes to whip into soft peaks. I like this balloon whisk better than the one I use because it doesn't have to be hand-washed.

Be careful not to overwhip the cream. Overwhipped chantilly cream is lumpy, slightly yellow, and begins to separate. If you continue to beat it, it will separate into butter and buttermilk.

two mounds of whipped cream on a black plate, on one side is an example of overwhipped cream and the other is a mound with stiff peaks

If you are using mascarpone to stabilize your whipped cream, use an electric mixer or beater.

Uses for Chantilly Cream

Here are some of my favorite ways to use chantilly cream:

  • On top of pies
  • Cake fillings
  • Eclair and cream puff filling
  • Over berries
  • Holiday drinks like hot cocoa, eggnog, and hot buttered rum
  • Piped onto cupcakes or used as frosting for cake (stabilized version)

How to Stabilize Chantilly Cream

Stabilizing chantilly cream is wonderful if you plan to use it in cream puffs, tarts, or eclairs. If you don't stabilize it, it will deflate within hours. However, stabilized, it will last in the refrigerator for 2 to 3 days.

  • For each cup of heavy cream, beat ⅓ cup of room temperature mascarpone cheese first until it is soft and spreads easily.
  • Then pour in heavy cream, powdered sugar, and vanilla.
  • Whip until soft peaks form.

Mascarpone is an Italian cream that is thick and has the consistency of cream cheese. It has a milder flavor, and it's not as tangy as cream cheese. Best of all, it won't alter the flavor of your whipped cream.

mascarpone cream in its container

If mascarpone is unavailable, beat a ⅓ cup of softened cream cheese with the liquid heavy cream. Taste it and add more powdered sugar if needed.

But if you can find mascarpone, definitely use it. It's the BEST for stabilizing chantilly cream.

mascarpone cheese stabilized chantilly cream over red strawberries in a glass bowl on a white marble table

Chantilly Cream Variations

This is where things really get fun. Depending on how you plan to use your crème chantilly is going to determine how you want to flavor it. Here are some ideas to get you inspired.

Optional flavorings: liquers, extracts, vanilla powder, vanilla beans, cocoa powder, and fresh mint
  • Mint - Try whipping a couple of drops of a high-quality mint extract (or 1 tablespoon of fresh mint chopped into a paste) into it at the last moment. This would be great on lemon cupcakes, chocolate cake, chocolate tort, berries, or topping a chocolate milkshake.
  • Coffee - Whip 1 teaspoon of instant coffee into the cream at the beginning. This would be fantastic on anything chocolate.
  • For the Over 21 Crowd (1 tablespoon per 1 cup heavy cream) - Gently fold in your favorite liqueur at the end. Baileys Irish Cream for your Irish coffee or chocolate cupcakes, Frangelica flavored cream for a Nutty Irishman, Grand Marnier cream for gingerbread cake, and Spiced rum cream to dollop over your pineapple angel food cake.

How to Store Chantilly Cream

If you are not going to stabilize it, chantilly cream is best used immediately.

If you haven't stabilized it, it will exude some liquid and deflate within hours of refrigerating it. Place it in a sieve over a bowl to catch the liquid and use it as soon as possible.

It can also be refrigerated in an airtight container. Just know, it will weep and deflate, but the flavor will still be lovely.

chantilly cream in a fine mesh strainer set in a glass bowl

How to Store Stabilized Chantilly Cream

  • WARNING - Once the chantilly cream is stabilized, do not stir it. Stirring will break the cream, meaning it will separate and get runny. Not fun.
  • Piped - Stabilized cream can be piped onto cupcakes and used to ice cakes immediately and will stay in perfect form for 2 to 3 days in the refrigerator.
  • Piping bags - If you don't pipe it immediately or spread it onto your cake or cupcakes, the cream will keep beautifully in a rubberband-sealed piping bag for 2 to 3 days. Try to remove as much air as possible for the best results.
  • Dolloping - Store it in the fridge in an airtight container for 2-3 days. When serving, simply spoon out the desired amount, but do not stir it.
storing stabilized whipped cream in a piping bag on a white marble table

Chantilly Cream Inspired by Julia Child

This recipe is only slightly different from the one found in Julia Child and Simone Beck's culinary manifesto, Mastering the Art of French Cooking Vol.1. The main difference is when the sugar and flavorings are added to the chantilly cream.

The other deviation is that in this post, we delve into how to stabilize the whipped cream. I highly recommend purchasing your very own copy of Mastering the Art of French Cooking (both Vol. 1 and 2). Julia's wit, humor, and expertise is not to be missed.

Top Tip

As tempting as it is to break out the electric mixer, don't. Whipping chantilly cream by hand gives you more control. It soon becomes clear how fast it goes from perfectly soft peaks to over-whipped stiff peaks.

FAQs

What is Chantilly cream made of?

All you need is heavy cream, vanilla, and powdered sugar (icing sugar ) to make Chantilly Cream (whipped cream).

What is the difference between Chantilly Cream and whipped cream?

Chantilly cream is usually a little sweeter, although sweetness can be adjusted to taste. Whipped cream is typically whipped to stiffer peaks, and chantilly cream is softer and more billowy.

What is Chantilly frosting made of?

Chantilly frosting is made by stabilizing chantilly cream with mascarpone cheese. It is light and fluffy and is very good with a little added almond extract.

What cream do you use to make Chantilly Cream?

Use heavy whipping cream when making chantilly cream. In Australia, it's commonly called thickened cream, and in the UK, it's generally called whipping cream. Look for a cream with a fat content between 36% and 40%.

Looking for other recipes like this? Try these:

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These are my favorite dishes to serve with [this recipe]:

chantilly cream over berries in a glass bowl
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Chantilly Cream Recipe

This Chantilly Cream Recipe (Creme Chantilly) is a lightly beaten cream that's quick and easy to make. It's light and sweet, which makes it the perfect topping for berries.

Course Dessert
Cuisine American, French
Keyword gluten free
Prep Time 10 minutes
Servings 6 servings
Calories 142 kcal
Author Madalaine

Ingredients

  • 1 cup heavy whipping cream cold
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

Instructions

  1. Combine all ingredients into a cold metal bowl.

  2. Beat it with a large balloon whisk by hand (3-5 minutes) or an electric beater (2 minutes). Whip mixture until the cream leaves ribbons and traces through the cream.

  3. Stir in additional flavorings of your choice (optional).

  4. The chantilly cream should retain a soft, billowy form when dropped onto a surface.

  5. Taste and add additional powdered sugar or optional flavorings. (See notes below).

Recipe Notes

To stabilize chantilly cream:

  1. Use an electric mixer.
  2. Whip ⅓ cup mascarpone cheese for every 1 cup heavy whipping cream, until loose and spreadable.
  3. Add heavy cream, powdered sugar, and vanilla, and beat on medium until it starts to thicken.
  4. Scrape the sides of the bowl and continue to beat until soft peaks form.

Optional Flavorings

  • Liqueurs
  • Seeds from a vanilla bean
  • Fresh mint
  • Orange zest
  • Flavored extracts
  • Instant coffee
  • Cocoa powder
Nutrition Facts
Chantilly Cream Recipe
Amount Per Serving
Calories 142 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 45mg15%
Sodium 11mg0%
Potassium 39mg1%
Carbohydrates 3g1%
Sugar 3g3%
Protein 1g2%
Vitamin A 583IU12%
Vitamin C 0.2mg0%
Calcium 26mg3%
Iron 0.04mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Elevate any dessert with 3 ingredients and in only 10 minutes with a Homemade Chantilly Cream (aka whipped cream). Gluten-free and fabulous of course!

How to Make Champagne Vinaigrette Salad Recipe

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This Champagne Vinaigrette Salad Recipe is bright and incredibly fresh. The salad dressing has a great balance of oranges and champagne vinegar. It's also easy and quick to make.

Champagne Vinaigrette salad recipe with fresh oranges cherries almonds red onions and bright green lettuce in a white bowl with ingredients behind it

The salad is full of crunchy toasted almonds, juicy fresh fruit, tangy red onions, crispy lettuce, and soft feta cheese. The vinaigrette makes any green salad come alive and makes a delicious chicken, pork, and fish marinade.

Chef Donald Young of the Napa Valley Wine Train graciously gave me the components of this vinaigrette. I played around with the quantities to recreate a balanced and lip-smacking dressing. Try it on this salad or a simple green salad.

white card with chef's handwritten list of vinaigrette ingredients: oranges, orange juice, shallots, champagne vinegar, olive oil, honey, and mustard

Front

back of the recipe card with a train car drawn on it

Back

This vinaigrette reminds me of a chimichurri. Even though chimichurri isn't a salad dressing, it still has that wake-me-up holy-WOW-that-was-good flavor. This champagne vinaigrette salad recipe pairs incredibly well with quiche, fried green tomatoes, or chicken piccata.

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Simple Champagne Vinaigrette Salad Ingredients

Champagne Vinaigrette Dressing Ingredients

champagne vinaigrette ingredients laid out: orange, shallots, champagne vinegar, olive oil, honey, mustard, and salt
  • Oranges
  • Orange Juice
  • Shallots
  • Champagne Vinegar
  • Extra virgin olive oil
  • Honey
  • Mustard
  • Coarse Kosher salt
champagne vinaigrette Salad ingredients laid out on a white surface: lettuce, goat cheese, cherries, toasted almonds, red onions

Salad Ingredients

This was not the salad we had on the train. The vinaigrette was so good, the salad could have been made with cardboard cutouts of lettuce and it would have been amazing. This salad is fresh and light to let the vinaigrette shine through.

  • Butterhead lettuce
  • Redleaf lettuce
  • Red onion
  • Bing or Rainier cherries
  • Slivered almonds, toasted
  • Feta or goat cheese
  • Additional fruit (like mandarin orange), optional

See the recipe card for quantities.

Champagne Vinaigrette Salad Recipe Instructions

Champagne vinaigrette in a blender step 1 process

Step 1: Zest and juice the orange into a bender. Then add the rest of the vinaigrette ingredients into a blender and emulsify the dressing on high until smooth. Taste and adjust the seasoning as needed.

straining champagne vinaigrette with a fine mesh strainer

Step 2: Strain the vinaigrette through a cheesecloth or fine mesh strainer.

white bowl full of lettuce

Step 3: Wash and dry both types of lettuce and put them in a large bowl.

Step 4 of champagne vinaigrette recipe with sliced red onions marinating

Step 4: Slice the red onion thinly, place the slices in a small bowl, and cover with light coat of vinaigrette. Let marinate for at least 10 minutes.

Vinaigrette dripping over lettuce in a white bowl

Step 5: Drizzle a small amount of the homemade vinaigrette over the lettuce mixture and toss to coat. Add more if needed.

Champagne Vinaigrette salad recipe with fresh oranges cherries almonds red onions and bright green lettuce in a white bowl with ingredients behind it

Step 6: Layer marinated onions, halved pitted cherries, cheese, and toasted slivered almonds over lettuce. Enjoy!

Hints: If you want to add some extra flavor to your salad, try using large flake salt like Maldon. You can add some fresh black pepper or a squeeze of lemon juice to the lettuce. Do this before adding the toppings.

If you can't find toasted slivered almonds, they're easy to make yourself. Roast them in a dry skillet over medium heat until they turn a light golden brown. Watch them carefully because they can burn quickly. I like to use this non-toxic PTFE & PFOA Free Caraway 8" pan to roast my nuts.

raw almonds in a dry skillet
toasted almonds in a skillet

To make pitting cherries a breeze, I use this cherry pitter. I don't normally recommend one hit wonders (a tool that only does one job), but this one is worth it.

Substitutions

There are several substitutions you can use for both the champagne vinaigrette recipe and salad.

  • Lettuce - instead of butterhead and red leaf lettuce, you can use romaine lettuce or spinach
  • Vinegar - if you don't have Champagne vinegar in your pantry, use Asian rice vinegar, white wine vinegar, or red wine vinegar instead.
  • Citrus - replace the zest and just of the oranges with the zest and juice of tangerines, lemons, or limes.
  • Fruit - substitute the cherries for strawberries, blueberries, or orange sections.
  • Nuts - instead of using almonds, try pecans, pistachios, or walnuts.
  • Honey - Short on honey? Use a tablespoon of sugar or maple syrup
  • Salt - No coarse Kosher salt? Try ½ teaspoon of fine kosher salt or 1 teaspoon sea salt. Do NOT use iodized table salt. It's too salty.
Large glass platter filled with salad variations: romaine lettuce, curly lettuce, oranges, raspberries, blueberries, spinach, and strawberries

Variations

Here are some ideas to inspire you to make your own creative twist on this salad and homemade salad dressing recipe.

  • Spicy - add a pinch of red pepper flakes or cayenne pepper while making the vinaigrette.
  • Herbaceous - add big leaves of mint, parsley, cilantro, dill, or time to your salad.
  • Fruit Forward - add double or triple the amount of a variety of fruits like raspberries, blueberries, mango, blackberries,

If you like this recipe, check out my fruit kale salad! It's packed with flavorful antioxidant foods like cranberries, blueberries, red bell peppers, and kale.

Equipment

The three most important tools for this champagne vinaigrette salad recipe are a blender, a microplane, and a strainer. You can technically make everything without them but it won't come together as fast, have the same depth of flavor, or be as smooth.

Useful equipment: blender, microplane or zester, and fine mesh strainer

Using a blender makes this salad dressing come together easily and fast. The microplane (or zester) allows you to zest the orange and reach a deep citrus flavor without bitterness. And last but not least, the strainer (or cheesecloth) gives the vinaigrette a smooth silky texture that's too luscious to resist.

Storage

Store the vinaigrette in a mason jar or squeeze bottle for up to 7 days.

Salad dressing in a squeeze bottle in front of a bottle of champagne vinegar

Storing vinaigrette in a squeeze bottle is easy and convenient.

The salad should be eaten immediately. It does not store well once the vinaigrette is on the lettuce.

Top Tip

Don't forget the Dijon mustard when making the vinaigrette. Not only does it add flavor but it also acts as a binding agent that keeps the emulsion from breaking.

Frequently Asked Question (FAQ)

Is there alcohol in Champagne vinaigrette?

No. Champagne vinaigrette is made with Champagne vinegar, not real Champagne. Champagne vinegar does not contain alcohol.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Champagne Vinaigrette Salad Recipe

The star of this Champagne Vinaigrette Salad Recipe is a vibrant, citrusy salad dressing that's easy and quick to make. It makes any green salad come alive and makes a delicious chicken, pork, and fish marinade.

Course Salad, Sauce
Cuisine American
Keyword gluten free
Prep Time 25 minutes
Servings 16 servings
Calories 43 kcal
Author Madalaine

Ingredients

Champagne Vinaigrette

  • 1 orange juiced, about ¼ cup
  • 1 tablespoon orange zest about the zest of 1 orange
  • 3 tablespoons shallot minced
  • 3 tablespoons Champagne vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • ½ teaspoon kosher salt NOT iodine salt

Salad

  • 1 head butter crunch lettuce
  • ½ head red leaf lettuce
  • ¼ red onion thinly sliced
  • 1 ½ cups bing or rainier cherries pitted and halved
  • ⅓ cup slivered almonds toasted
  • ½ cup feta or goat cheese crumbled

Instructions

Champagne Vinaigrette

  1. Zest the orange over the blender.

  2. Cut the orange in half and juice it into the blender.

  3. Add the rest of the vinaigrette ingredients into the blender: shallots, champagne vinegar, olive oil, honey, dijon mustard, and salt.

  4. Blend on high for 2 minutes or until smooth.

  5. Taste the vinaigrette and adjust seasoning as needed. Pulse to combine. Taste.

  6. Strain with a cheese cloth or fine mesh strainer into a small pitcher. Set aside.

Salad

  1. In a small bowl, marinate the sliced red onions with 2 tablespoons of the vinaigrette. Set aside.

  2. Wash and gently dry both the butter crunch and red leaf lettuce. Cut or tear into smaller pieces. Put lettuce into a large salad bowl.

  3. Drizzle lettuce with ¼ of the vinaigrette. Toss to coat the leaves. Add more if desired.

  4. Sprinkle red onions, cherries, almonds, and cheese over the lettuce.

Recipe Notes

To toast almonds: place slivered almonds in a dry skillet over medium heat.  Watch carefully as the nuts start to turn a light golden brown.  Stir or flip occasionally.  Remove from pan as soon as they are lightly golden.  

Be careful!  They can burn quickly.

Nutrition Facts
Champagne Vinaigrette Salad Recipe
Amount Per Serving (1.5 cups)
Calories 43 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 0.001g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 4mg1%
Sodium 140mg6%
Potassium 90mg3%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 1101IU22%
Vitamin C 8mg10%
Calcium 42mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Starbucks Coffee Cake Recipe

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This Gluten-Free Coffee Cake Recipe is the perfect blend of cake and crumbly streusel. And it wouldn't be complete without a cinnamon ribbon running through the middle. Make it an iconic breakfast or early afternoon treat while enjoying it with your favorite cup of coffee.

Large slice of coffee cake with strudel topping and white icing dripping down the sides on a white plate

Starbucks' coffee cake was always our "go-to" travel treat. After my husband and I went gluten-free, we really missed it. Finally, after some trial and error, I created this Gluten-Free Starbucks Coffee Cake Recipe. We like it even more!

Brunch might be my family's favorite meal. As much as we love eggs Benedicts (with its 3-minute hollandaise sauce), everyone agreed we needed a sweet treat. A huge thank you goes out to Sam over at Sugar Spun Run. Her recipe was a big help in creating this gluten-free coffee cake version.

If you're looking for another item to satisfy your sweet tooth on the breakfast table, do what the Sicilians do. One of their traditional breakfasts consists of an espresso, brioche, and a scoop of granita (a sweet icy indulgence).

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Ingredients

Coffee cake isn't just a cinnamon or vanilla cake with a streusel topping. The cake portion has to have that tangy taste. That flavor usually comes from buttermilk or regular milk mixed with vinegar. It can also come from sour cream, cream cheese, or a mix.

Gluten-free Coffee Cake Sponge

Base gluten free cinnamon coffee cake ingredients portioned out in small bowls on a white surface
  • Butter, unsalted and room temperature
  • Cream cheese (or sour cream)
  • Dark brown sugar
  • Sugar
  • Eggs
  • Vanilla
  • Gluten-free Cup4Cup flour
  • Baking soda
  • Cornstarch
  • Salt
  • Milk, plus vinegar (or buttermilk)

Streusel Crumb Topping

Gluten Free strudel topping ingredients portioned out in small bowls on a white surface
  • Gluten-free Cup4Cup flour
  • Dark brown sugar
  • Sugar
  • Cinnamon
  • Salt
  • Butter, unsalted and melted

Cinnamon Sugar Middle Ribbon

A gluten-free copycat Starbucks cinnamon coffee cake must have a cinnamon ribbon in the middle.

Cinnamon sugar ribbon layer ingredients mixed together in a little blue bowl on a white table
  • Cinnamon
  • Sugar

Note: For an optional optional glaze use powdered sugar and milk.

See the recipe card at the bottom of this post for quantities.

Gluten-free Starbucks Coffee Cake Instructions

Step 1 Mixing ingredients for gluten free copycat starbucks coffee cake in an electric stand mixer

Step 1: With an electric stand mixer or hand mixer, beat the butter, cream cheese, dark brown sugar, and white sugar until smooth and fluffy.

Step 2 adding egg to coffee cake batter in an electric stand mixer

Step 2: Mix in the eggs, one at a time. Scrape the bowl after each egg. Add the vanilla and mix again until well combined.

Step 3 adding milk to coffee cake batter in an electric stand mixer

Step 3: In a separate bowl, sift together the Cup4Cup gluten-free all-purpose flour, baking soda, cornstarch, and salt. Add half of the gluten-free flour blend to the batter and mix well.

Step 4 mixing the coffee cake batter in an electric stand mixer

Step 4: Stir the vinegar into the milk and let rest for 5 minutes. Add half of the milk mixture to the batter and beat on low until fully incorporated. Scrape the sides. Add the rest of the gluten-free flour mixture. Beat on low until combined. Scrape the sides and add the rest of the milk mixture. Beat on low until fully combined.

Step 5 spread half of the batter in a 9x13 casserole dish

Step 5: Spray a 9x13 baking dish with non-stick spray. Spread half of the batter evenly into the dish.

step 6 showing someone evenly shaking a cinnamon sugar mixture over bottom layer of batter

Step 6: Mix the cinnamon and sugar together. Sprinkle it over the base layer of the cake.

step 7 spreading the remaining batter over the cinnamon sugar ribbon layer

Step 7: Drop the rest of the batter over the cinnamon sugar layer like small islands.

step 8 final coffee cake before going into the oven

Step 7.5: Gently spread the "islands" in every direction to connect them to form a unified layer. The dough will be very sticky and this method will help spread the batter.

Step 9 Gluten free strudel topping over coffee cake before going into oven

Step 8: In a large bowl, use a fork or fingers to combine the streusel topping ingredients. Crumble the topping over the coffee cake in an even layer.

Step 10 Two gluten free coffee cakes right after they've come out of the oven in clear casserole dishes

Step 9: Bake the cake in a preheated oven for 45-50 minutes at 350F degrees.

Hint: If you want to add the glaze, mix the powdered sugar and milk in a bowl with a fork or rechargeable handheld frother. Do this immediately before serving the coffee cake so the glaze doesn't harden or crystalize. It's fun to serve the glaze in a cute little pitcher. That way everyone can add as much or as little as they would like.

Tangy Substitutions

The best coffee cakes have a tangy flavor that is incredibly satisfying. If you don't have the tang-inducing ingredients listed above, you can still create a coffee cake that is crave-worthy. Here are some ideas.

  • Sour Cream - instead of cream cheese, use an equal amount of sour cream.
  • Buttermilk - milk and vinegar do a great job replicating buttermilk, but if you have buttermilk on hand, use it!
  • Baking Powder - I chose baking soda for this recipe because of its leavening properties AND tangy taste. Baking powder is an excellent leavening agent as well and will work in place of baking soda.

Gluten-Free Coffee Cake Variations

The best thing about coffee cake is that it doesn't taste like coffee. It gets its name because it goes so well with coffee. When coming up with your own variation, think of what would pair well with cinnamon. Here's some inspiration to get you started:

  • Fresh Fruit - blueberries, apples (peeled & diced), peaches (peeled & diced), or pears (peeled & diced). Add 1 cup of fruit to the cake batter right before spreading into the baking dish.
  • Dried Fruit - raisins, currents, or dates. Add ½ cup of these to the cake batter right before spreading it into the baking dish.
  • Ground Spices - cardamom, ginger, allspice, nutmeg, or clove. Mix a ½ teaspoon of one of these or a combination of them with the cinnamon to get your own unique blend. Add this mix to the ribbon layer and/or the streusel crumble topping.
Gluten-free coffee cake is better than Starbucks coffee cake because this copycat is Gluten-Free. Sweet, tangy, moist with a crumbly streusel topping is perfect for breakfast, brunch, snacks, or a late night treat. Enjoy!

Storage

This gluten-free coffee cake will last in the refrigerator simply covered with plastic wrap for up to 7 days. It also freezes well too.

For a quick breakfast or snack weeks after you've made it, freeze your coffee cake in single portions in small freezer storage bags. If you take out as much air from the bag as possible, they will last up to 3 months in the freezer.

Frequently Asked Questions

What Makes a Coffee Cake a Coffee Cake?

A coffee cake is considered a "coffee cake" because it is traditionally enjoyed with a cup of coffee. Coffee cake doesn't contain any form of coffee itself. Usually, it is topped with a sweet cinnamon crumble streusel that goes beautifully with the bitter taste of coffee.

Can I use oil instead of butter in my coffee cake recipe?

Yes, you can use vegetable oil in place of butter. Since butter contains 20% milk solids, use ¾ cup of vegetable oil for every 1 cup of melted butter. Ghee (melted butter with the milk fat removed) can also be used in these same ratios.

Other Gluten-Free Sweets

Looking for other recipes like this? Try these:

Pairing

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Large slice of coffee cake with strudel topping and white icing dripping down the sides
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Gluten-Free Copycat Starbucks Coffee Cake

Gluten-free Starbucks coffee cake recipe: easy to make at home! It's the perfect blend of cake, streusel, and cinnamon middle ribbon.

Course Breakfast, Snack
Cuisine American
Keyword gluten free
Prep Time 20 minutes
Cook Time 45 minutes
Servings 16 servings
Calories 441 kcal
Author Madalaine

Ingredients

Cake/Sponge

  • ½ cup butter unsalted
  • 8 ounce cream cheese or sour cream
  • 1 cup dark brown sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups Cup4Cup gluten-free flour
  • 2 teaspoons baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon kosher coarse salt*
  • ½ cup milk
  • 1 teaspoon vinegar

Cinnamon Ribbon

  • ¼ cup sugar
  • 2 teaspoon cinnamon

Streusel Topping

  • 1 ½ cups Cup4Cup gluten-free flour
  • 1 ¼ cup dark brown sugar
  • 2 tablespoon sugar
  • 4 teaspoons cinnamon
  • ½ teaspoon kosher coarse salt*
  • 5 ounces butter unsalted and melted

Optional Glaze

  • ½ cup powder sugar
  • 2 teaspoons milk extra if needed

Instructions

Cake/Sponge

  1. In an electric stand mixer or hand mixer, cream butter and cream cheese together.

  2. Add brown sugar and white sugar and beat until fluffy on a medium speed.

  3. On a lower speed, mix in 1 egg at a time. Mix thoroughly in between eggs.

  4. Add vanilla and mix well.

  5. In a large bowl sift together the gluten-free Cup4Cup flour, baking soda, cornstarch, and salt. Set aside.

  6. In a small bowl, mix together the milk and vinegar and set aside for 5 minutes.

  7. On a very low speeds, carefully mix in ½ of the flour mixture. Stir to completely combine.

  8. Mix in ½ of the milk vinegar mixture. Turn off the mixer and scrape the sides.

  9. Add the rest of the flour mixture and combine thoroughly.

  10. Add the rest of the milk mixture and combine thoroughly. Scrape the sides of the bowl and mix for one more minute.

  11. Spray a 9x13 baking dish with non-stick spray. Evenly spread half of the batter into the dish.

Cinnamon Ribbon Layer

  1. Mix together the cinnamon and sugar.

  2. Sprinkle it all over the first layer of batter.

  3. Dollop the remaining batter in little islands over the cinnamon sugar mixture. Then pull each "island" in every direction to connect them into one solid layer. This dough is very sticky and this method has proved very helpful.

Streusel Topping

  1. Mix together the gluten-free flour, brown sugar, sugar, cinnamon, salt, and melted butter. Gently combine with your fingers or a fork.

  2. Spread crumbly streusel topping over the cake.

Baking

  1. Preheat the oven to 350F.

  2. Bake the cake for 45 to 50 minutes.

  3. Allow the cake to cool before slicing.

Nutrition Facts
Gluten-Free Copycat Starbucks Coffee Cake
Amount Per Serving (1 piece)
Calories 441 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 70mg23%
Sodium 522mg23%
Potassium 114mg3%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 35g39%
Protein 4g8%
Vitamin A 634IU13%
Vitamin C 0.03mg0%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Chili Soup Recipe to Love

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What's not to love about a big bowl of homemade Chili Soup loaded with sour cream, cheese, and green onions? It's even better when it only less than 30 minutes to make and you can enjoy it all week long.

red square bowl of chili soup topped with green onions and cheese with several stalks of long green onions next to the bowl.

This chili soup recipe is perfect because it has big hearty flavors but it's not super heavy.

This easy chili soup recipe is tied in our family as "Most Favorite" alongside my Tortilla Soup recipe. It pairs well with these Fried Mac & Cheese Balls or these Pimento Cheese Sandwiches.

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Homemade Chili Soup Ingredients

Use pure tomato juice in this recipe, not vegetable juice like V8. Tomato juice gives the soup a clean base. This lets the meat and beans stand out.

Chili soup ingredients portioned out in white bowls: tomato juice, sausage, hamburger, tomatoes, kidney beans, onion, cumin, chili powder, garlic
  • lean ground beef
  • sausage
  • cumin
  • chili powder
  • onion
  • garlic
  • tomato juice
  • canned diced tomatoes
  • canned red kidney beans, (rinsed and drained)
  • salt & pepper
  • Optional toppings: parsley, green onions, cheese, sour cream

See the chili soup recipe card at the bottom of this post for quantities.

Chili Soup Instructions

hamburger and sausage browning in cast iron skillet with fire underneath pan

Step 1: Season sausage and hamburger with chili powder and cumin. Then brown the meat over medium-high heat. Use a paper towel with tongs to soak up the excess fat.

adding diced onion and minced garlic to browned meat

Step 2: After the meat has browned, stir in the onions and garlic. Cook the onions and garlic with the meat until soft, about 5 minutes.

pouring tomato juice over meat

Step 3: Transfer the meat mixture into a slow cooker. Then stir in the tomato juice.

kidney beans and diced tomato in two piles floating on top of soup.

Step 4: Stir in the remaining ingredients: kidney beans and diced tomatoes. Then turn the slow cooker or crock pot on low for 8 hours.

green chopped parsley sprinkled on top of soup in slow cooker

Step 5: Taste chili soup and add salt and pepper if needed. Top with (optional) parsley.

red square bowl of chili soup topped with green onions and cheese with several stalks of long green onions next to the bowl.

Step 6: Top with your choice of parsley, green onions, cheese, and/or sour cream. Enjoy!

Hint: If you want to wash fewer dishes, consider cooking the chili soup on the stove. Try an enameled cast iron Dutch oven, like the Le Creuset 5.5 quart. You can brown the meat and simmer the soup all in one vessel. I have one and I love it!

A Dutch oven on the stove isn't as hands-free as a slow cooker. You will need to occasionally stir it from time to time and don't leave it unattended.

This recipe was adapted from Betty Crocker's Slow Cooker recipe. My recipe is more of a soup than a thick chili and the sausage gives it another layer of flavor. Betty also uses garlic powder instead of fresh garlic. It's a great recipe too, just a little different.

Chili Soup Substitutions

Here are some suggestions for switching up the chili ingredients to make it lower in fat, or if you choose not to eat pork.

  • Hamburger and Sausage - instead of ground hamburger or pork sausage, use ground chicken and/or ground turkey.

Easy Chili Recipe Variations

This is a great recipe to play with. Try some of these ideas and have fun with them.

  • Spicy - add red pepper flakes while cooking the meat to add a little extra heat to the soup. If you like a 10-bell fire alarm in your mouth, go for bird's eye chilis or habanero.
  • Deluxe Chili Bar - Lay out a whole line of fun toppings in addition to the ones above. Try guacamole, crispy onions, chives, oyster crackers, Fritos, fresh diced tomato, shredded lettuce, and/or sliced black olives.
  • Bean Lovers - Replace half of the dark red kidney beans with an equal amount mix of canned pinto beans and black beans (rinsed and drained).
a soup full of chili soup hovering over the bowl with long green onions in the background

Equipment

If you want to walk away from this soup while it's simmering, a slow cooker is a must. I've used several different brands over the past several decades and right now I love using the All-Clad 7-quart slow cooker. I've had the same one for 10 years and it's never let me down.

Storage

Keep this soup for up to 5 to 7 days in the refrigerator in an airtight container. It also freezes well for up to 3 months.

Only 30 minutes of prep this easy homemade chili soup is going to be a family favorite for lunch or dinner. Enjoy it as a main meal, snack, or a side with a fresh salad. Great for meal prep Mondays and Slow Cooker Sundays!

Top Tips

  1. Even though this chili soup comes together quickly, to get the most flavor let it simmer for at least 1 hour.
  2. When browning the meat in this homemade chili recipe, do not constantly stir the meat. Too much stirring steams the meat and doesn't allow it to brown. Browning = great flavor!

FAQ

What's the difference between chili and chili soup?

Chili soup has more liquid and chili is much thicker.

What is the secret to really good chili?

Browning the meat, simmering the chili soup for at least an hour, and adding sausage all add more flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this easy homemade chili soup:

red square bowl of chili soup topped with green onions and cheese with several stalks of long green onions next to the bowl.
5 from 1 vote
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Easy Homemade Chili Soup

This easy homemade chili soup recipe that's perfect for any occasion and comes together in less than 30 minutes. Packed with hearty ingredients, it will warm you up in no time!

Course Soup
Cuisine American
Keyword 60 minute meal, gluten free
Prep Time 25 minutes
Cook Time 1 hour
Servings 16 servings
Calories 222 kcal
Author Madalaine

Ingredients

  • 1 pound sausage Italian or spicy
  • 1.5 pounds lean ground beef
  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 2 medium onions diced
  • 2 cloves garlic minced
  • 92 ounces tomato juice 2 large cans
  • 2 cans dark red kidney beans rinsed and drained
  • 2 cans tomatoes diced
  • salt and pepper to taste

Instructions

  1. Season the sausage and ground beef with chili powder and cumin in a large skillet.

  2. Brown the meat mixture over medium high heat, about 8 minutes.

  3. Use a pair of tongs and a paper towel to soak up the excess fat. Discard paper towel.

  4. Stir in the diced onion and garlic and cook for 5 minutes until the onions are soft.

  5. Transfer the meat mixture to a slow cooker. Set the slow cooker on low for 4 hours.

  6. Pour in the tomato juice, kidney beans, and diced tomatoes. Stir.

  7. Taste and season with salt and pepper.

Recipe Notes

The chili soup can be eaten immediately after all the ingredients are in the slow cooker. However, the best flavor will come after it simmers for at least 1 hour. It's even better the next day.

Store the chili soup in the refrigerator for up to 5 to 7 days in an airtight container.  

Freeze it in small portions for up to 3 months in an airtight container.

Nutrition Facts
Easy Homemade Chili Soup
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 47mg16%
Sodium 243mg11%
Potassium 763mg22%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 7g8%
Protein 18g36%
Vitamin A 1056IU21%
Vitamin C 32mg39%
Calcium 41mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Traditional Shepherd’s Pie for St. Patrick’s Day

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This traditional Shepherd's Pie recipe is a classic comfort food dish, perfect for St. Patrick's Day. It has a rich meat filling, topped with creamy mashed potatoes, and is so easy to make. There are lots of shortcuts in this recipe, but there are absolutely no shortcuts when it comes to flavor!

One piece of a traditional shepherd's pie made with ground lamb and beef with vegetables and topped with mashed potatoes.

Traditional (Easy) Shepherd's Pie Recipe

Why you'll love this Classic Shepherd's Pie recipe:

  • It's easy to make
  • It freezes well
  • It can be made ahead
  • No chopping and no potato masher needed!!!
  • It's a deliciously hearty crowd-pleaser

Shepherd's Pie Ingredients

Mashed Potato Topping

Ingredients laid out for a classic shepherd's pie mashed potato topping: 2 bags instant mashed potatoes, butter, chicken broth, garlic, parmesan cheese, and white pepper, thyme
  • 2 packages (4 oz) of instant mashed potatoes
  • 4 cups water or chicken broth*
  • ½ teaspoon garlic powder
  • ⅛ teaspoon white pepper
  • 2 tablespoons unsalted butter
  • ¼ cup Parmesan cheese

*Notes: If using chicken broth, mashed potatoes may not be as white as they are when using just water. Use chicken broth for the maximum amount of flavor. However, by seasoning the water with garlic and pepper, these spuds will have a big flavor punch.

potatoes made with chicken broth that is off white and darker than the lower picture of the mashed potatos made with water

Mashed potatoes made with chicken broth.

potatoes made with water that is bright white and much lighter than the above picture of the mashed potatos made with chicken broth

Mashed potatoes made with seasoned water.

Shepherd's Pie Easy Filling

shepherd's pie filling ingredients: ground beef, ground lamb, mixed vegetables, worcestershire sauce, onion, garlic, pepper, cheese, gluten free flour, cheese and tomato paste, herbs
  • 2 tablespoons olive oil
  • 1  medium onion, chopped
  • 2 lbs. 90% lean ground meat (ground lamb and/or ground beef)
  • 1 teaspoon coarse kosher salt (½ teaspoon if using fine table salt)
  • ½ teaspoon fresh ground black pepper
  • 2 teaspoons dried parsley leaves
  • 1 tablespoon fresh rosemary leaves, minced (1 teaspoon if dried)
  • 2 teaspoons dried thyme leaves
  • ¼ cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 2 tablespoons Cup4Cup gluten-free flour (regular all-purpose flour if you are not GF)
  • ¼ cup tomato paste
  • 2 cups frozen mixed vegetables: peas, carrots, green beans, corn
  • 1 cup cheddar cheese, shredded
  • ½ cup fresh chopped parsley, garnish

Equipment

dishes to make shepherd's pie in: cast iron skillet, casserole dish 9x9, muffin tin lined with foil
  • Baking dish: 9 x 9 casserole dish, iron skillet, pie dish, or large muffin tin
  • Large skillet
  • Measuring cups and spoons
  • Tongs
  • Paper towels

How to make a classic Shepherd's Pie (Step-by-step instructions)

Shepherd's Pie Creamy Mashed Potato Topping

  1. Bring the water or chicken broth to a boil.
  2. Whisk in the garlic powder, white pepper, and butter.
  3. Add instant potatoes to seasoned liquid and stir.
  4. Set aside.

Shepherd's Pie Filling

  1. Preheat the oven to 375F.
  2. Heat the olive oil over medium heat in a skillet and add the chopped onion. Cook until the onion has softened but not browned.
  3. Increase the heat to medium-high and add the ground meat. Season with salt, pepper, rosemary, parsley, thyme, Worcestershire sauce. Stir infrequently allowing the meat to brown, about 5 to 10 minutes.
  4. Drain the excess fat from the pan with tongs and paper towels.
  5. Stir in the garlic, Cup4Cup gluten-free flour, and tomato paste. Cook for another 5 minutes allowing the flavors to meld and the meat mixture to thicken.
  6. Stir in the cheddar cheese and mixed vegetables.
  7. Top with the creamy mashed potatoes.
  8. Dot the mashed potatoes with butter and/or shredded cheddar cheese.
  9. Bake for 25-30 minutes at 375F.
  10. Let rest for 10 minutes.
  11. Sprinkle with fresh chopped parsley and serve.
shepherd's pie process shot: soften onions

Cook onions until soft and translucent.

ground beef and ground lamb with herbs and tomato paste

Brown ground beef and/or lamb and cook with spices, garlic, Worcestershire sauce, tomato paste, and gluten-free flour.

adding cheese to ground meat mixture

Stir in cheese.

Mixed veggies: peas, carrots, corn, and green beans over cooked ground meat for shepherd's pie

Stir in veggies.

everything mixed together in cast iron skillet
spreading mashed potatoes over shepherd's pie ground lamb/beef mixture

Top with mashed potatoes and bake for 30 minutes at 375F.

Shepherd's Pie Recipe Tips

Meal Prep Tips

Use foil lined large muffin tins for quick individual servings. After baking, wrap them in foil. You can freeze them for up to 2 months. If you prefer, refrigerate them for 5 to 7 days in an airtight container.

Single serving shepherd's pie coming out of muffin tin wrapped in foil

To freeze a larger portion for a family dinner or easy leftovers, make the shepherd's pie in a pie tin or casserole dish. Let it cool completely before wrapping it in foil. Then freeze it for up to 2 months.

Reheat frozen smaller portions in an air-fryer or toaster oven. Reheat the larger frozen dishes in a 350F oven until the center is hot, about 45 minutes.

What to serve with Shepherd's Pie for a St. Patrick's Day meal

Try some of these St. Patrick's Day favorites to go with your Shepherd's Pie!

Honey-glazed carrots

turmeric honey glazed carrot recipe - plate of carrots cut into long match sticks, sprinkled with parsley with a fork coming down into them. Behind this is an array of fresh parsley and lemons.

Creamy peas

A big black bowl filled to the brim with garden peas and sugar snap peas still in their pods topped with crispy bacon and chopped fresh herbs, garnished with a yellow lemon wedge

Breadsticks

Shortbread cookies

cranberry orange shortbread cookies

Troubleshooting

Why is my Shepherd's Pie not sticking together?

Or as some people ask, "Why is my Shepard's Pie sloppy?"

Here are 3 suggestions that may help firm up a soupy Shepherd's Pie:

  • After it comes out of the oven, let the dish rest for 10 minutes to set.
  • When making the filling, make sure to drain the excess grease from the meat.
  • Add a little extra flour when cooking the ground meat on the stove.

How do I thicken my gluten-free shepherd's pie without flour?

Saddly, not all gluten-free flours are created equal. I prefer cooking with gluten-free Cup4Cup flour because it performs so well. The cornstarch and xantham gum mimic the thickening properties of gluten very well.

If you are not using Cup4Cup, try making a cornstarch slurry (¼ cup cold water with 2 teaspoons cornstarch). Stir this into the meat mixture as it's cooking.

One piece of a traditional shepherd's pie made with ground lamb and beef with vegetables and topped with mashed potatoes.

Common Questions about Shepherd's Pie

What's the difference between Shepherd's Pie and Cottage Pie?

Shepherd's Pie traditionally uses ground lamb as the filling. Cottage Pie diferenciates itself by using ground beef. The recipe above (and below) uses a mixture of both in order to cut any gaminess the lamb may have.

How did Shepherd's Pie get its name?

This humble yet richly satisfying dish dates back to the late 18th century. Irish shepherds are known for their bountiful and beautiful sheep that forever dot the lush Irish pastures.

Orginally this dish was a means to use leftover lamb or mutton, vegetables, and potatoes. Because it's incredibly tasty, it has remains a household stable both in Ireland, the States, and many other countries as well.

Shepherd's Pie is an Easy meal for st. patrick's day. Great tips for meal prep and make ahead ideas. Makes a cozy dinner that's easy to make and is sure to be a family favorite. This dish takes meat and potatoes to a whole new level! Plus it's gluten-free too!

Love this recipe? Here's more you'll enjoy!

Oven Baked Corned Beef

thick slice of corned beef being cut into on a white plate with cabbage and golden brown potatoes

Coconut Cake

slice of 4 layered coconut cake with coconut filling and cream cheese icing
Traditional Shepherd's Pie Recipe
5 from 1 vote
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Traditional Shepherd's Pie

Course Dinner
Cuisine Irish
Keyword 60 minute meal, easy recipe, gluten free
Prep Time 25 minutes
Cook Time 25 minutes
Rest 10 minutes
Servings 10 servings
Calories 328 kcal
Author Madalaine

Ingredients

Mashed Potato Topping

  • 2 packages instant mashed potatoes 4 oz each
  • 4 cups water or chicken broth
  • ½ teaspoon garlic powder
  • ⅛ teaspoon white pepper
  • 2 tablespoons butter unsalted
  • ¼ cup Parmesan cheese

Meat Filling

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 2 lbs. ground meat beef and/or lamb (90% lean)
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon ground pepper
  • 2 teaspoons dried parsley
  • 1 tablespoon fresh rosemary 1 teaspoon if using dried rosemary
  • 2 teaspoons dried thyme
  • ¼ cup Worcestershire sauce
  • 2 cloves garlic minced
  • 2 tablespoons Cup4Cup gluten-free flour if not GF use all-purpose flour
  • ¼ cup tomato paste
  • 2 cups mixed vegetables carrots, peas, green beans, corn
  • ½ cup fresh parsley chopped

Instructions

Mashed Potato Topping

  1. Bring water or chicken broth to a boil

  2. Whisk in the garlic powder, white pepper, and butter.

  3. Add instant potatoes and stir.

  4. Stir in Parmesan cheese and set aside.

Lamb/Beef Filling

  1. Preheat oven to 375F.

  2. Heat the olive oil over medium heat in a skillet and add the chopped onion. Cook until the onion has softened but not browned.

  3. Increase the heat to medium-high and add the ground meat. Season with salt, pepper, rosemary, parsley, thyme, Worcestershire sauce. Stir infrequently allowing the meat to brown, about 5 to 10 minutes.

  4. Drain the excess fat from the pan with tongs and paper towels.

  5. Stir in the garlic, Cup4Cup gluten-free flour, and tomato paste. Cook for another 5 minutes allowing the flavors to meld and the meat mixture to thicken.

  6. Stir in the cheddar cheese and mixed vegetables.

  7. Top with the creamy mashed potatoes.

  8. Dot the mashed potatoes with butter and/or shredded cheddar cheese.

  9. Bake for 25-30 at 375F.

  10. Let rest for 10 minutes to set up.

  11. Sprinkle with fresh chopped parsley and serve.

Nutrition Facts
Traditional Shepherd's Pie
Amount Per Serving
Calories 328 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 72mg24%
Sodium 512mg22%
Potassium 490mg14%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 2311IU46%
Vitamin C 11mg13%
Calcium 79mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

While Shepherd's Pie is a classic comfort dish any time of year, it's especially popular around St. Patrick's Day. If you're looking for other traditional Irish-American fare for the holiday, be sure to check out our recipe for St. Patrick's Day Corned Beef Brisket.

oven baked corned beef on a white plate with sauteed cabbage and smashed potatoes with a glass of white wine

How to Make a Moist White Cake Recipe

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This is the best moist white cake recipe from scratch I've ever had. What makes it super soft is the cake flour and its amazing flavor comes from the blend of sour cream, vanilla, and almond extract. It's perfect for birthday cakes, wedding cakes, or anytime snack cakes!

top down view of white cake topped with white icing, green holly leaves, and red cranberries

Moist White Cake Recipe

This Moist White Cake recipe makes a pure white vanilla cake with a bare note of sweet almond that's light and airy. The recipe below makes one 9-inch layer cake with two layers or four layers if you split the cakes. Use your favorite buttercream filling and icing to make it your own special creation for any special occasion.

Homemade White Cake Ingredients

Gluten Free White Cake Ingredients: Cup4Cup flour, baking powder, baking soda, salt, vegetable oil, sugar, egg whites, sour cream, vanilla, almond extract, milk
  • 2 ½ cups Cake flour (250 g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup vegetable oil (70 ml)
  • 1 ¾ cup sugar (350 g)
  • 5 large egg whites
  • ½ cup sour cream (120 g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 cup whole milk (240 ml)

Instructions

  1. Preheat oven to 350℉ (177℃).
  2. Butter and flour two 9-inch cake pans. For extra insurance line them with parchment paper as well and lightly spray them with non-stick cooking spray.
  3. In a medium bowl, sift together the dry ingredients: flour, baking powder, and baking soda.
  4. In a large bowl, whisk together the oil, sugar, salt, egg whites, sour cream, almond extract, and vanilla extract until completely combined.
  5. Slowly stir in the flour mixture until just combined. Do not over-mix.
  6. Carefully pour milk in and mix well.
  7. Divide the cake batter evenly into the 2 cake pans.
  8. Bake for 25-30 minutes until they are baked through. If you have an instant-read thermometer it will read 210℉ (99℃)
  9. Cool completely on wire racks.

Notes

To get the best results for your cakes follow these tips:

  • Make sure the oven shelves are level.
  • Do not let the pans touch each other.
  • Bake at the correct temperature. Ovens should be calibrated if new and once a year.
  • Do not open the oven while baking.
sifting dry ingredients falling from sieve to bowl
Sift dry ingredients into a bowl.
Glass bowl with wet ingredients ready to mix
Mix together wet ingredients in a separate bowl.
Two bowls side by side: one with flour mixture and one with egg white mixture
Batter completely combined
Batter poured into 3 cake pans
Pour batter equally between 3 cake pans and bake for 25-30 minutes at 350F
Baked gluten-free white cake stacked with raspberry frosting in between layers
Cool cakes completely. Use your choice of filling (raspberry buttercream shown)
gluten-free white cake iced with white frosting
use strips of parchment under the cake to keep the cake plate clean while frosting the cake.

Common Cake Questions and Troubleshooting Tips

How do I know when my cake is done?

  1. When a cake is done, it will shrink away from the pan slightly.
  2. The top of the cake will spring back when lightly touched.
  3. A toothpick will come out clean when poked in the middle.

Why are White Cakes so dry?

White cakes have much less wiggle room than other flavored cakes, like chocolate cakes, because they don't have additional flavor ingredients that add moisture. It's critical to get the measurement correct when making a white cake.

To ensure you get a moist white cake use a kitchen scale instead of measuring cups.

Storing your cake in the refrigerator long-term will dry it out unless it is already filled and topped with a buttercream that must be kept cold. If you must chill it, wrap it in plastic wrap. Then fill it and apply a crumb coat until you are ready for the final icing.

Why is my white cake tough?

Cakes become tough when the flour is overworked. Stirring flour too much stimulates gluten formation resulting in a tough cake.

Choosing the wrong flour can also result in a tough cake. Cake flour is the best choice. All-purpose flour, whole wheat flour, and bread flour will all produce a tougher cake.

Using all butter rather than vegetable oil decreases the amount of fat (moisture) by 20%. More moisture equals a softer cake. To get the best of both (flavor and moisture) use a combo of butter and oil.

How to get the whitest moist white cake possible

Butter vs. Oil

Vegetable oil has 20% more fat (ergo increased moisture) than butter and it's colorless. That makes it a far superior choice for a pristine white cake. If you are missing a hint of butter flavor in your cake, try adding 2 teaspoons of a high-quality butter extract.

Extracts

The most common vanilla extract is dark brown. However, the best vanilla for making a super moist white cake is clear vanilla. It has just as strong of a vanilla taste as the dark brown variety, but won't add any additional color to the cake batter.

Eggs

Bright yellow-orange egg yolks give yellow cakes their beautiful golden color. That's why you only use egg whites when making the whitest of white cakes.

Flour

Cake flour is lighter, softer, and finer than other flours. It's also been bleached for extra whiteness.

Altitude Adjustments for Cake Baking

Atmospheric pressure is substantially lower at sea level than it is at high altitudes. Baking recipes must be adjusted when baking at altitudes over 2500 feet above sea level. Even 2000 feet elevations can be tricky when it comes to baking.

Below are some general guidelines for baking at higher altitudes (over 2000 feet or 610 meters). Your best results will come from your own experience but hopefully, this will give you a good direction to start with.

Leavening

Baking powder and baking sodas are the two main leveners used in baking. When baking at higher altitudes they must be decreased. Foaming and creaming methods should also be reduced so less air is incorporated in the batter.

Tougheners: Flour & Eggs

Cakes need more structure at high altitudes. Both flour and eggs must be increased to give the baked goods more protein to strengthen their structure.

Tenderizers: Fat and Sugar

Sugar and Shortening such as butter, lard, oil, margarine, and shortening (Crisco) should be decreased so the cake is firmer.

Liquids

Water boils at a lower temperature in higher altitudes and evaporates more easily. Therefore, liquids should be increased to keep the cake from drying out during and after baking. This also offsets the decrease in fat and sugar (moisturizers) and the increase in flour which absorbs moisture.

Baking Temperatures

When baking above 3500 feet (1050 meters) increase baking temperatures by 25℉ (14℃).

Pan Greasing

Cakes have a tendency to stick at higher altitudes. Remove baked cakes from pans as soon as you can and grease the pans more heavily prior to baking.

Moist White Cake Recipe Variations

Play with Flavor Extracts

I love the real flavor of a high-quality almond extract. A little goes a long way. However, if you'd like to play some other flavor replace the 2 teaspoons of almond extract in the recipe with 2 teaspoons of one of the items below.

  • lemon extract, plus 1 tablespoon of lemon zest.
  • rum or bourbon extract
  • vanilla paste, plus ½ teaspoon of vanilla seeds
  • butter essence (high-quality butter extract)
  • rose water
  • orange flower water

Playful Sprinkles!

Mixing in multi-colored sprinkles or sprinkles of just one color to your white vanilla cake can add a fun bit of drama! Mix them in at the last minute, right before the cake batter goes into the cake pans.

More Cakes from Lakeside Table

Chocolate Sheet Cake

a 2 layer piece of chocolate cake in front of the whole cake on white plates

Coconut Cake

Whole coconut cake on a white cake plate on a white marble table with pink lilies in the background

Strawberry Schaum Torte

strawberry schaum torte with sugar

Gluten-free Chocolate Torte

heart shaped chocolate cake with whip cream and raspberries

Pair Your Moist White Cake with a Decadent Dessert: Thermomix Crème Brûlée

While this Moist White Cake Recipe is perfect for any occasion, why not elevate your dessert table by adding another creamy delight? Try my Thermomix Crème Brûlée, which brings a rich, silky texture and a touch of sophistication to your dessert spread.

The combination of the light, fluffy cake and the creamy, custardy crème brûlée is a perfect match! Add a delicate, caramelized topping to the crème brûlée for a show-stopping pairing that will impress your guests.

A spoonful of creamy creme brulee made with a Thermomix
top down view of white cake topped with white icing, green holly leaves, and red cranberries
5 from 1 vote
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White Cake with Raspberry Filling

Course Dessert
Keyword cake, fruit, raspberry
Author Madalaine

Ingredients

White Cake

  • 2 ½ cups Cake flour 250 g
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup vegetable oil 70g
  • 1 ¾ cup sugar 350g
  • 5 large egg whites
  • ½ cup sour cream 120g
  • 1 tablespoon vanilla extract
  • 2 teaspoons almond extract
  • 1 cup whole milk 240ml

Raspberry Filling (Italian Buttercream)

  • 12 ounces frozen raspberries 340g
  • 4 large egg whites
  • 1 cup sugar 200g
  • ½ cup water 50g
  • 2 sticks unsalted butter 226g, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Instructions

White Cake

  1. Preheat oven to 350F (177C) and line a large baking sheet or two 9 inch cake pans with parchment paper.

  2. In a medium bowl, whisk together flour, baking powder, and baking soda.

  3. In a large bowl, whisk together the oil, sugar, salt, egg whites, sour cream, almond extract and vanilla extract until completely combined.

  4. Slowly stir in flour mixture until just combined. Do not over mix.

  5. Carefully pour milk in and mix well.

  6. Spray two 9 inch cake pan OR 1 large baking sheet with non-stick cooking spray. Then line them with parchment paper and lightly spray again.

  7. Divide batter evenly into the 2 cake pans or pour all of it into the baking sheet.

  8. Bake for 22-25 minutes until they are baked through. If you have an instant read thermometer it will read 210F (99C)

  9. Cool completely on wire racks before filling.

Raspberry Italian Buttercream Filling

  1. In a small pot, heat frozen berries until they release their juice. Strain to remove seeds. Set aside and cool.

  2. In an electric mixer, whip egg whites and salt to soft peaks.

  3. Boil water and sugar to soft ball stage (240F or 115C).

  4. Carefully pour hot sugar syrup into egg white with mixer on lowest speed. Be VERY CAREFUL.

  5. Increase speed to medium high and beat until bowl is completely cool to touch.

  6. Beat on medium speed, add vanilla and 1 tablespoon butter at a time. Then mix in raspberry liquid.

Assembly

  1. If using baking sheet for cake, cut desired size and place on cake stand. Spread filling ½ inch thick and top with next layer of cake.

  2. Refrigerate for ½ hour. Then coat cake with a very light coat of icing (crumb coat). Refrigerate again for ½ hour.

  3. Cover cake with desired frosting and fresh raspberries.

Tempting Thermomix Crème Brûlée: How to Create Bliss

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Why Thermomix Crème Brûlée Is Better than the Oven Method

Thermomix Creme Brulee finished in a white ramekin with coffee

Thermomix Creme Brulee is nearly foolproof because it takes care of the challenges you can have when you make it in the oven.

  1. Curdling: To avoid curling the mixture, pour the hot custard very slowly into the egg yolks.
  2. Timing: Taking the custards out of the oven at the exact moment of perfection. If you take them out too soon, they're not set. If they're in the oven too long, they're too firm.
  3. Water Bath: Placing the custards in a water bath is crucial to achieve the perfect texture. It is incredibly easy for water to splash over the side of the ramekin and into the creme brulee, completely ruining it.

Fortunately, all these trials disappear when making creme brulee with Thermomix!

  • The Thermomix precise temperature control eliminates any worry of curdling.
  • When making creme brulee with a Thermomix there is no baking. Timing is not an issue.
  • Since no baking is required, there is no need for a water bath.
Thermomix machine does it all

There is no bake time. You will not need to carry any hot water to pour into a water bath in your oven. Last but not least, the risk of curdling is near nonexistent.

With only 5 ingredients, 6 ramekins, 15 minutes in your Thermomix, and an overnight set, you will be blessed with a creamy custard dessert that would make a Michelin-star chef proud.

Gathering the Goodies

Essential Crème Brûlée Ingredients

Creating an exquisite crème brûlée starts with gathering the finest ingredients. For your classic version, you'll need:

Ingredients for Thermomix Creme Brulee

In the above picture is the brown sugar I used for creating the sugar glass topping. I now recommend using white sugar, fine white sugar if you have it. White sugar torches well and doesn't burn as easily as brown sugar.

  • 400 ml of chilled whipping cream to give that luxurious texture.
  • 70 g granulated sugar, the sweetness that balances the cream.
  • 1 teaspoon vanilla extract or the seeds from 1 vanilla pod for that unmistakable aroma and rich flavor. (If using a vanilla bean, cut it in half and use the back of a knife to scrape out the seeds.)
  • 170 g of egg yolks (approximately 8 - 10 large eggs) to set your custard to perfection.
  • A sprinkle of white sugar for that delightfully crunchy topping.

Remember, the magic is in the details—use the freshest ingredients to ensure your dessert sings with flavor! Top-quality vanilla will elevate your crème brûlée from great to unforgettable.

"Choose the best ingredients possible. Then get out of their way."

~ Chef Niall Campbell of Firefly Grill Restaurant

A spoonful of creamy creme brulee made with a Thermomix

Must-Have Accessories for the Perfect "Glass"

To achieve the hallmark crust of the crème brûlée, besides your trusty Thermomix, you'll want to equip yourself with a couple of key accessories:

  • A culinary torch: This is the secret weapon for that beautifully caramelized, crisp sugar layer on top.
  • A fine sieve: A sieve is essential for straining any potential egg clumps to ensure the smoothest custard. (I didn't find this necessary since I used all yolks and the Thermomix blends the custard perfectly.)
  • Cooling rack: Let your crème brûlées cool evenly before chilling them in the fridge.

With these tools, you’re all set to create a professional-looking custard with that signature sugary shell.

Crème Brûlée Thermomix in 5 Steps

Before you dive into the creation of your culinary masterpiece, you'll want to get your Thermomix ready for action. First, ensure your mixing bowl is clean, dry, and free from any residual ingredients that could interfere with the delicate flavors of your crème brûlée. Attach the butterfly whisk to help aerate the cream into velvety bliss.

  1. Place all ingredients except brown sugar in the mixing bowl. Mix 1 min/speed 3.
  2. Cook 15 min/90°C/speed 3. If cold eggs or cream are used, you may need to cook a little longer to thicken the mixture if necessary, as it will thicken more when cooling.
  3. Check that the creme looks perfectly smooth and is not grainy at all.
  4. Pour out immediately into individual ramekins or a large dish. Leave to cool to room temperature, and then chill for at least an hour or overnight in the fridge.
  5. Dredge thickly with brown sugar then caramelize the sugar by heating it under a hot grill or with a kitchen blowtorch.
Blended custard cooking in the Thermomix

Blended custard inside Thermomix before adding heat.

Checking thickness or nappe of creme brulee on the back of a spoon

Creme Brulee after cooking in the Thermomix. Checking the thickness (nappe) on the back of a spoon.

pouring creme brulee from Thermomix into ramekins to cool

Pour creme brulee into small ramekins from the Thermomix after cooking at 90 C for 15 min at Speed 3.

Chef's tip: There is an easy fix if the custard curdles and becomes grainy or scrambled.  Add 30g cold milk or cream and blend 30 sec/speed 8. Repeat if necessary.

The Grand Finale

Achieving the Iconic Caramelized Topping

The finale of making a crème brûlée is a performance in itself, turning the sugar-dusted cream into a shatteringly crisp hat of amber goodness. That perfectly crisp sugar layer is the crown of a crème brûlée, and getting it right is simpler than you may think.

To ensure you get it just right, evenly sprinkle a generous layer of brown sugar over the set custard.

Torch and creme brulee with brown sugar topping

Top custard with brown sugar and get your blow torch ready. If not torching right away, cover the sugar-topped custard with plastic wrap and refrigerate for up to 3 days.

Then, wielding your culinary torch with the elegance of a conductor, evenly heat the sugar until it bubbles and transforms into a glistening caramel before your eyes. The key is patience—move the torch slowly to avoid burning spots.

If you don't have a torch a preheated broiler can work too. However, watch it like a hawk to avoid a burnt top.

Torching sugar topping of creme brulee

Use a kitchen torch to melt brown sugar into "glass."

Whichever method you choose, wait for the sugar to harden into a glossy crust before serving. This contrast against the smooth custard will leave your guests craving more!

Breaking the sugar glass is a moment of drama that adds fun, texture, and contrast, making your crème brûlée truly unforgettable.

Creative Twists on Traditional Flavors

For coffee enthusiasts, consider infusing the cream with espresso and for a distinguished twist try infusing the cream with Earl Gray tea. A dash of orange, lemon, or lime zest offers a refreshing tang, cutting through the richness. For a wintery note, mix in some cinnamon or nutmeg.

Chocolate lovers aren't forgotten – swirl in some melted chocolate for a double indulgence. These creative spins can transform an old favorite into a new treasure, with each spoonful telling a different story.

Other Creamy Desserts You'll Love

Panna Cotta

Blue magik panna cotta with whipped cream and blue powder magik

Chocolate Mousse

layered chocolate mousse with whip cream topped with raspberries and chocolate shavings

Moist White Cake Recipe

While not traditionally creamy, this cake has a soft, melt-in-your-mouth texture that pairs beautifully with whipped cream or a creamy frosting for the perfect contrast.

top down view of white cake topped with white icing, green holly leaves, and red cranberries
A spoonful of creamy creme brulee made with a Thermomix
5 from 1 vote
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Thermomix Creme Brulee

Making Creme Brulee with a Thermomix comes out perfect every time. No water bath, no oven, no joke!

Course Dessert
Cuisine French
Keyword easy, gluten free
Prep Time 10 minutes
Cook Time 15 minutes
Chill 1 hour
Servings 5 servings
Calories 451 kcal
Author Madalaine

Ingredients

  • 400 ml whipping cream
  • 70 grams sugar
  • 1 teaspoon vanilla
  • 170 grams yolks (approx. 8-10 yolks)
  • fine white sugar topping

Instructions

  1. Place the whipping cream, sugar, vanilla, and yolks into the Thermomix. Mix 1 minute/speed 3.

  2. Set Thermomix to cook 15 min/90℃/speed 3.

  3. Check that the creme looks perfectly smooth and coats the back of a spoon.

  4. Pour custard out immediately into individual ramekins. Cool to room temperature and then chill overnight in the refrigerator.

  5. Top with brown sugar and torch until the sugar melts and turns to "glass."

  6. Serve immediately.

Recipe Notes

If not serving right away, cover the creme brulee with white sugar but don't torch them.  Cover them with plastic wrap and refrigerate for up to 3 days.  Torch them right before serving.

I used brown sugar in the preceding blog post, but since then I've switched to using white sugar.  I like fine white sugar best, not powdered sugar, but baker's fine white sugar.  It torches nicely without burning as easily as brown sugar.

 

Nutrition Facts
Thermomix Creme Brulee
Amount Per Serving (0.5 cup)
Calories 451 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 24g150%
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 684mg228%
Sodium 48mg2%
Potassium 137mg4%
Carbohydrates 18g6%
Sugar 3g3%
Protein 11g22%
Vitamin A 1969IU39%
Vitamin C 0.5mg1%
Calcium 124mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Need to go back to basics? Check out my Easy and Practical Pantry Recipes!

Sous Vide Chicken Wings: Unbelievably Easy

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Flavorful - Tender Moist. Fall off the bone. Easy Peasy. Finger lickin' - lip smackin' - can't get enough of 'em. Yep, that about sums up Sous Vide Chicken Wings!

sous vide chicken wings being finished on the grill

Sous vide chicken wings are best when given a finishing char on the grill on in the oven!

Sous Vide Chicken Wing Recipe

Using the sous vide method of cooking is all about prep and go. Cooking the wings this way is easy and gives you perfectly cooked chicken you can finish on the grill or in the oven with the peace of mind that your chicken is cooked completely through.

Ingredients for Sous Vide Chicken Wings

  • 1 bottle (12 ounces) Frank's Hot Sauce
  • 6 ounces honey
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper (optional)
  • 12 chicken wings

Sous Vide Chicken Wings Instructions

  1. Fill sous vide and set the temperature to 146F.
  2. After the water comes up to temperature, put the wings in a large gallon-size zip lock bag or vacuum seal bag. Add honey, hot sauce, and salt and pepper.
  3. Seal the bag and gently mix the contents in the bag.
  4. Lower the bag into the sous vide water bath.  Keep the seal just above the water and open the seal 1 inch as you keep the rest of the bag submerged. Let out as much air as possible.  Clip the bag to the edge with a binder clip or weigh it down with a heavy object like a large serving spoon.
  5. Cook the wings in the sous vide for 1-4 hours. The longer the cooking time, the more tender they will be.

Finishing the Wings

  1. Take the bag of wings out of the sous vide, drain the wings, and discard the sauce. 
  2. To finish on a GRILL – Get the grill hot (400F) and grill for 3 minutes on each side or until grill marks appear. 
  3. To finish in an OVEN – Place wings on a wire rack over a baking sheet. Preheat oven to 425℉ or 220℃ and bake until the chicken wings get crispy skin.
  4. To finish on the STOVETOP – Rub chicken wings with vegetable oil.  Sauté the wings in a skillet on high heat for 3 minutes on each side or until the skin turns golden brown and crispy.
first 3 steps of sous vide chicken wings 1) honey and hot sauce 2) mix the two together 3) marinage wings
Steps 4 through 6 of sous viding chicken wings with a picture of grilling wings in the background

Note: You can use either fresh or frozen chicken wings. If your wings are frozen when you put them in the sous vide, make sure they cook in the sous vide for at least 2 hours.

Sauce Variations

The recipe above is a simplified buffalo sauce, but if you like to play with different flavors give some of these a shot.

  • Lemon pepper: sprinkle wings with salt, lemon pepper, and the juice of 1 fresh lemon.
  • Ranch: marinate wings in your favorite ranch dressing for at least 1 hour and up to over night in the fridge.
  • Italian: marinate wings in your favorite Italian salad dressing for 1 hour or up to over night in the fridge before sous viding.
  • Chili lime: sprinkle with Tajin seasoning or sauce. Allow seasoning to penetrate for at least an hour before cooking in the sous vide.

What is Sous Vide Cooking?

Here's a deep-dive explanation of what sous vide cooking is all about and why you should seriously consider doing it if you're not already. There are a lot of affiliate links in that article but J. Kenji Lopen-Alt is a genius in the kitchen and has a way of writing that is both highly entertaining and extremely informational.

But in a nutshell, the sous vide cooking method cooks without air and uses a precision cooker to heat the water to a precise temperature that is safe and effective.

From Gross to Gorgeous

Personally, I think if you never made anything else in your sous vide but chicken wings, it would be an appliance well worth having.  Remember, after you pull them out of the sous vide they'll look like gray wet socks.  They are going to look sick... and not in a good way. 

wings being finished on the grill but they've just come out of the sous vide. They are still bland and a little gray
These wings are being finished off on the grill after being cooked in the sous vide. They're cooked through are about to get a good char on the grill.

But don't worry, simply finish them off under the broiler in the oven or if you want to fire up the grill, roast them over the flames.  Either way this will add a little more flavor and put some color on these bad boys.  

wings on the grill getting a good char

Cook with Confidence

Bone in chicken can be somewhat dicey.  There is nothing worse than biting into a beautifully roasted bird or a super double crunchy fried drumstick only to see something that looks even the merest bit bloody.  Gross!!! 

By cooking it gently in the sous vide for 2 to 4 hours, lets you fry, broil, and grill without fear.  When it looks done it is done!  Because it was done when it went into the oven, grill, and fryer.

Easy Entertaining

Anything that can make cooking easier in my book is a home run.  Let's face it, I didn't start cooking because I loved cooking.  I started cooking because I love to EAT!  I learned to love cooking because everyone in my family likes to eat and they gave me huge kudos for doing it.

My hat goes off to any home cook or chef who can whip a meal up, carry on multiple conversations, stay sane in the process, and not burn the meatloaf! 

But because we love to entertain, I had to find recipes I could make the day before, and then bring back to life when the kids or company came over the next day so I could enjoy their company without stress.

beautiful wings on the grill

Make Ahead Sous Vide Chicken Wings

Freezer

Sous vide your chicken wings first. Keep them in the bag with the marinade and freeze them for up to 3 months. When you are ready to serve them, thaw them out and finish them off in the oven, grill, or stovetop.

Can I freeze meat that has already been frozen? Yes, IF YOU COOK IT FIRST. Never refreeze frozen meat.

Even though it is SAFE to refreeze raw meat, there is a loss of quality due to the amount of moisture lost and the risk of freezer burn. Both the refrigerator and the freezer dehydrate food.

Refrigerate

Drop them in the sous vide the night before and then refrigerate them until you're ready to pop them in the oven or grill. 

sous vide chicken wings in air tight bags
sous vide chicken wings in the sous vide bath

More Sous Vide Recipes

Try this sous vide method before deep frying your next batch of chicken!

Fried Chicken Salad

Fried Chicken Salad - Cold crisp salad and hot fried chicken. The best of both worlds! | www.lakesidetable.com

A final word on sous vide chicken wings

Lastly, one of the best things about this recipe is how versatile it is.  Toss your wings in a ziplock with either of the 2 sauces below or your own favorite chicken sauce or simply some fajita seasoning or some Italian seasoning or a bag of Lipton onion soup mix.  You get the picture.  Play with it and have fun!

sous vide chicken wings in the sous vide bath
5 from 1 vote
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Spicy Sous Vide Chicken Wings

Make ahead or make them for right now!  With only 3 ingredients these Spicy Sous Vide Chicken Wings are a snap to make and lip smackin' good to eat! | www.lakesidetable.com

Course Appetizer, Snack
Cuisine American
Keyword chicken wings, sous vide
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 3 servings
Calories 110 kcal
Author Don Daniel

Ingredients

  • 12 ounces Frank's Hot Sauce
  • 6 ounces honey
  • 12 chicken wings

Equipment

  • 1 sous vide & bath container
  • 1 gallon zip lock bag name brand*
  • 1 large binder clip

Instructions

  1. Fill sous vide and set temperature to 146F.

  2. After sous vide comes up to temperature, put chicken wings to the zip lock bag.  Add honey and hot sauce.

  3. Seal zip lock and gently mix contents in the bag.

  4. Lower bag into the sous vide.  Above the water open the zip lock seal 1 inch to as you submerge the rest of the bag in the water to let out as much air as possible.  Clip bag to the edge with a binder clip or weight down with a heavy object like a large serving spoon.

  5. Cook the wings in the sous vide for 1-4 hours.

Finishing the Wings

  1. Take bag of wings out of the sous vide, drain the wings and discard the sauce.  Finish on an outdoor grill, oven or on a grill pan on the stove.  

  2. Outside GRILL - Get the grill hot (400F) and grill for 3 minutes on each side or until grill marks appear.  OVEN - Broil wings on high for 3 minutes on each side or until they start to darken with color.  STOVETOP - Rub vegetable oil on to a grill stove pan.  Heat pan on medium high and grill wings for 3 minutes on each side or until grill marks appear.

Recipe Notes

*name brand zip locks - I've used generic zip locks and they have not worked well.  The seal breaks or the bag falls apart and you are left with a huge mess in your sous vide bath.  I have not had this challenge any time I've used a name brand zip lock bag.  The bags with zipper tabs seem to work best.

Nutrition Facts
Spicy Sous Vide Chicken Wings
Amount Per Serving (4 wings)
Calories 110 Calories from Fat 23
% Daily Value*
Fat 2.5g4%
Carbohydrates 6g2%
Fiber 0g0%
Sugar 6g7%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.
sous vide chicken wings in the sous vide bath
5 from 1 vote
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Sweet & Spicy Sous Vide Chicken Wings

Make ahead or make them for right now! With only 5 ingredients these Lemon Garlic Sous Vide Chicken Wings are a snap to make and lip smackin' good to eat! | www.lakesidetable.com

Course Appetizer, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 3 servings
Calories 356 kcal

Ingredients

  • 12 chicken wings
  • 12 ounces Franks hot sauce
  • 6 ounces honey
  • 1 teaspoon kosher salt

Equipment

  • 1 sous vide and bath container
  • 1 gallon zip lock bag name brand
  • 1 binder clip

Instructions

  1. Add water to sous vide and set temperature to 146F.

  2. In a medium bowl, whisk together the hot sauce, salt, and honey.

  3. Marinate the wings in the hot sauce mixture.

  4. After sous vide comes up to temperature, put chicken wings into the zip lock bag with marinade.

  5. Lower bag into the sous vide. Above the water open the zip lock seal 1 inch to as you submerge the rest of the bag in the water to let out as much air as possible. Clip bag to the edge with a binder clip or weight down with a heavy object like a large serving spoon.

Finishing the Wings

  1. Take bag of wings out of the sous vide, and drain off the marinade. Finish on an outdoor grill, oven or on a grill pan on the stove.  

  2. Outside GRILL - Get the grill hot (400F) and grill for 3 minutes on each side or until grill marks appear. OVEN - Bake wings at 425 for 10 minutes on each side or until they start to darken with color. STOVETOP - Rub vegetable oil on to a grill stove pan. Heat pan on medium high and grill wings for 3 minutes on each side or until grill marks appear.

Recipe Video

Recipe Notes

*when adding the butter to the ziplock bag, it doesn't matter what temperature it is.  It can come straight from the refrigerator or it can be room temperature.  It will melt once its in the sous vide.

 

Nutrition Facts
Sweet & Spicy Sous Vide Chicken Wings
Amount Per Serving
Calories 356 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.4g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 148mg49%
Sodium 608mg26%
Potassium 305mg9%
Carbohydrates 5g2%
Fiber 0.02g0%
Sugar 8g9%
Protein 25g50%
Vitamin A 283IU6%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Looking for More Chicken Recipes?

If you’re enjoying these perfectly cooked Sous Vide Chicken Wings, why not round out your meal with a hearty side? Try my One-Pan Chicken and Veggies, a simple, flavorful dish that brings together tender chicken and vibrant veggies in just one pan.

The crispy wings and savory chicken with veggies make a great combo for a delicious, complete meal. Perfect for any night of the week!

top down view of one pan chicken dinner

Hugo Spritz Recipe: How to Make Refreshing St. Germain Cocktail

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The Infamous Hugo Spritz

What Makes a Hugo Spritz Cocktail So Refreshing?

The secret to a Hugo Spritz is its blend of crisp Prosecco, fragrant elderflower, and the cool kiss of mint and lime. This cocktail's low alcohol content, similar to an Aperol spritz, ensures it remains a rejuvenating choice throughout the day. It's the perfect pick-me-up for those lazy, sun-drenched afternoons reminiscent of northern Italy.

Hugo Spritz cocktail in a Wine glass: contains with prosecco, lemon, and mint

Key Ingredients for Your Perfect Hugo Spritz

Must-Have Components for Authentic Flavor

  • 2 oz Elderflower liqueur
  • 6 oz Prosecco
  • Mint sprigs
  • Fresh lime or lemon
  • Sparkling water or club soda

To create the authentic flavor of a true Hugo Spritz, choose a high-quality elderflower cordial like St-Germain. This artisanal French liqueur, made from freshly hand-picked elderflower blossoms, is the non-negotiable heart of this cocktail.

Next, a good quality Prosecco is fundamental. The bubbles should be lively and persistent. The taste should be crisp and slightly fruity, providing a refreshing backbone that complements the elderflower's sweetness.

Fresh mint leaves are the green crown of the drink. Their aroma infuses each bubble with an herbal freshness that keeps the palate clean and eager for more.

A splash of soda water introduces an element of zest without diluting the distinctive flavors.

Lastly, a squeeze of lime provides a gentle acidity that brings the whole concoction to life. This ensures each sip is as thrilling as the first.

Ingredients for a hugo spritz cocktail displayed: st. germain elderflower liqueur, bottle of prosecco, lemons, mint, and a decorative bouquet of lavender in the background

Step-by-Step Guide to Crafting the Ideal Hugo Cocktail

  1. Fill a wine glass with ice
  2. Pour 2 oz St. Germain elderflower liqueur over the ice
  3. Add 6 oz DOC or DOCG prosecco
  4. Top with seltzer water or club soda
  5. Garnish with lightly bruised mint sprigs, a squeeze of fresh lime, and lime wheels
  6. Stir gently to combine

Pro tips: Choosing the Right Prosecco to Muddling Mint

Opt for a Prosecco that's dry and subtly fruity. Ideally, it should be DOC or DOCG classified so you know you're getting a high-quality sip from the heart of Italy's Prosecco region.

When it comes time to muddle your mint, don't be too aggressive; the goal is to gently coax out the oils without tearing the leaves. A simple rub between the palms should suffice. This releases just enough essence to perfume your Spritz without dominating it.

Chill your glasses ahead of time so the refreshing nature of your Hugo Spritz begins the instant you pour.

Building a Hugo Spritz: pouring the st. germain in to the wine glass with mint and lemon in the glass

Adjusting Measurements for Intensity Preferences

Perfecting the Hugo Spritz to suit your taste is all about adjusting measurements. If you prefer a boozier kick, consider increasing the St-Germain slightly. However, its potent sweetness can easily dominate, so proceed with a cautious pour.

For a lighter touch, scale back the liqueur and top off with a bit more soda water. The beauty is in the bubbles. A splash more can make for a longer, more thirst-quenching sip that still respects the cocktail's character.

Hugo Spritz Cocktail complete with lemon wheel and mint

Seasonal Twists on the Classic Hugo Spritz

Seasonal tweaks to your Hugo Spritz can turn a classic into a seasonal sensation. Embrace autumn with a splash of apple cider for a fall-festive flair. For a yule time celebration add a little cranberry syrup, fresh cranberries, and a sprig of rosemary.

In the spring, infuse your cocktail with the delicate flavors of peach or cherry blossom syrups. These can bring a light, floral sweetness that's just right for shaking off the winter chill.

Summer demands refreshing, vibrant additions. Add frozen blueberries and a skewer of ripe red berries for a drink that's as delightful to look at as it is to sip.

Perfect Pairings

Here are some fun family-favorite Italian dishes to serve with your Hugo Spritz:

Saltimbocca: Delicate chicken breast wrapped with sage and prosciutto over a bed of spinach drenched with cheese and mushroom sauce

Saltimbocca Recipe - Jump in Your Mouth divine! Juicy tender chicken breast wrapped in prosciutto and smothered in cheese and mushroom sauce. Divine! | www.lakesidetable.com

Charcuterie - This is a fun and festive way to enjoy all your favorites with very little effort.

A cutting board loaded down with tons of meats, cheese, fruit and nuts
Wine glass filled with prosecco, lemon, and mint
5 from 1 vote
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Hugo Spritz Cocktail Recipe

The secret to the invigorating quality of a HugoSpritz lies in its blend of crisp Prosecco, fragrant elderflower, and the cool kiss of mint and lime.

Course Beverage
Cuisine Italian
Keyword beverage, gluten free
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cocktail
Calories 328 kcal
Author Madalaine

Ingredients

  • Ice
  • 2 ounces Elderflower liqueur
  • 6 ounces Prosecco
  • 2 ounces Club Soda sparkling water
  • 1 sprig Mint
  • 1 fresh lime

Instructions

  1. Fill wine glass with ice.

  2. Pour elderflower liqueur over ice.

  3. Add prosecco.

  4. Top with club soda.

  5. Squeeze a wedge of fresh lime into the glass.

  6. Lightly bruise mint with hands and add to cocktail.

  7. Place 2 lime wheels into the drink and gently stir to combine.

Nutrition Facts
Hugo Spritz Cocktail Recipe
Amount Per Serving (10 ounces)
Calories 328 Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Polyunsaturated Fat 0.02g
Sodium 13mg1%
Potassium 25mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 24g27%
Protein 0.2g0%
Vitamin A 51IU1%
Vitamin C 6mg7%
Calcium 11mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Craving a Bolder Cocktail Option?

While the Hugo Spritz is light and elegant, the Tequila Sunrise offers a bold and colorful option with its layers of orange juice and grenadine. It’s the perfect cocktail for parties or a relaxing evening with a tropical vibe.

Mix it up and enjoy both for the ultimate cocktail experience!

tequila sunrise is fruity, refreshing ad gorgeous!

Julia Child's Bouillabaisse: How to Make a French Classic

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Julia's Timeless Bouillabaisse

Julia Child's Bouillabaisse is a rustic seafood stew from France. It starts as soupe de poisson (without the pasta) and an assortment of fish, scallops, mussels, clams, and shellfish are added at the end. It can also be served with rouille, toasted French bread, and a squeeze of lemon. It should have a strong fish flavor, a fair amount of heat from chilis, deep notes of saffron, a hint of anise, and lots of chunks of fish. It can also have tender bits of shrimp, lobster, scallops, and/or a dramatic sampling of clams and mussels.

bowl of bouillabaisse soup recipe a la Julia Child

Diving Into the Aromatic World of a Julia Child's Bouillabaisse Recipe

The base of a good bouillabaisse recipe is an aromatic and tasty recipe for soupe de poisson. Bouillabaisse can be served with an optional side of rouille (the recipe follows the soupe de poisson recipe) or it can be mixed in. When making this at home, Julia recommends serving the seafood, fish, and shellfish separately. This way everyone is sure to get exactly what they want in their bowl.

Essential Ingredients for an Authentic Seafood Stock

  • 1 cup diced onions
  • ¾ cup sliced leeks (or ½ cup additional onions diced)
  • ½ cup olive oil
  • 4 cloves of garlic, mashed
  • 1 can of diced tomatoes, drained (or 1 large diced plum tomato or 3 tablespoons tomato paste or tomato purée)
  • water
  • 6 parsley sprigs (plus more for garnish)
  • 1 or 2 bay leaves
  • ½ teaspoon thyme
  • ⅛ teaspoon fennel seeds (or ¼ cup chopped fresh fennel bulb, fennel fronds for garnish, or 2 teaspoons of a pastis like Pernod)
  • 2 teaspoons saffron threads
  • 2-inch piece of orange peel
  • ⅛ teaspoon fresh ground pepper
  • 1 tablespoon salt
  • 3 pounds of fish and their parts (including bones, trimmings, gills, heads, shrimp shells, frozen fish, etc.)
  • French baguette cut into rounds and toasted (or 1 cup large croûtons)
ingredients for bouillabaisse: fish, shellfish, leeks, onion, garlic, fennel seeds, salt, pepper, bay leaf, orange rind, tomatoes, thyme, olive oil, parsley
Essential ingredients for Julia Child's Bouillabaisse

(Optional) Rouille Ingredients

  • 1 red bell pepper, chopped (jarred or simmered for 3 minutes in the soup & peeled) or ¼ cup of pimento
  • 1 small chili pepper (or ½ teaspoon Tabasco sauce)
  • 1 medium potato, peeled and boiled until tender in soup
  • 4 cloves garlic, mashed
  • 1 teaspoon basil (or thyme)
  • ¼ cup extra virgin fruity olive oil
  • salt and pepper
  • 3 tablespoon hot soupe de poisson
simple ingredients for rouille: basil, chili, garlic, potato, red bell pepper, olive oil
Simple ingredients for rouille

Tools of the Trade: What You'll Need for Your Seafood Soup

  • Soup pot or dutch oven
  • Soup Tureen (optional)
  • Mesh sieve
  • Measuring cups and spoons
  • Knife and cutting board
  • Large bowl

Step-by-Step Guide to Crafting the Perfect Pot

  1. Heat the olive oil in the soup pot over medium heat. Then cook the onions and leeks until they are tender but not browned. This should take approximately 3 to 5 minutes.
  2. Add the garlic and canned tomatoes, stir, and cook an additional 5 minutes.
  3. Add 10 cups (2 ½ quarts) of water and the aromatics: parsley, bay leaf, thyme, fennel, saffron, orange rind, pepper, salt, fish, shellfish, and parts.
  4. Gently stir to combine and simmer uncovered for 40 minutes.
  5. Carefully strain the soup into a large bowl. Gently press the liquid out of the seafood and herbs with a wooden spoon or spatula. Wipe the soup pot clean.
  6. Return the fish broth to the soup pot, taste it, and correct the seasoning if needed by adding salt, pepper, or saffron.
  7. Bring the soup to a boil and add the peeled potato (for the rouille). Boil it until it is tender about 10 minutes.
  8. After the potato is fork tender, pull it out and add it to the rouille sauce.

(Optional) Rouille Instructions: Step-by-Step

  1. Put soft chopped red bell pepper, chili or Tabasco, potato, garlic, and basil into a food processor and blend on high until smooth.
  2. Stir in olive oil until well combined.
  3. Taste and season with salt and pepper.
  4. Right before serving, thin sauce out with hot fish broth. Serve in a small bowl or sauceboat.
rouille pureed in a food processor
Using a modern convenience for the rouille sauce

Simmering to Perfection: The Secret to a Perfect Bouillabaisse

Now that you've made your soupe de poisson, how do you turn that into a fabulous bouillabaisse?

  1. Assemble a collection of 6 to 8 pounds of lean fish and shellfish from the list above.
  2. Bring the fish broth to a high boil.
  3. If you are using lobster or crab, boil those for 5 minutes.
  4. Then add the fish, clams, mussels, and scallops, and boil for an additional 5 minutes.
  5. Do not overcook the seafood or they will be tough and rubbery.
  6. Immediately remove all of the fish and shellfish and artfully arrange them on a platter.
  7. Taste the broth and correct the seasonings as needed.
  8. Pour the fish broth into a large soup tureen.
  9. Mound the seafood into bowls, ladle the fish broth over the fish and shellfish, garnish with fennel fronds or fresh parsley, and serve with a side of rouille and toasted baguettes.
Julia Child's bouillabaisse uses at least 6 different kinds of fish and shellfish
Shellfish is optional in Julia Child's Bouillabaisse, but it is highly recommended, is delicious, and adds a fabulous flair to the dish
Fill your bowl with as much or as little fish and shellfish you like
Then scoop ladlefull after ladlefull over the seafood. Garnish with parsley, lemon, and toasted French baguette slices.

Julia Child Picture Project

If you are interested in more photos of Julia Child's recipes found in Mastering the Art of French Cooking Vol. 1, here is my collection. This soupe de poisson recipe is inspired by her recipe on page 50. I recommend you find your copy or purchase the cookbook and read her words. She imparts wisdom that is both enlightening and entertaining like no other.

Recipe Tips and Tricks from Julia's Kitchen

Mastering the Layers of Seafood

As quizzical as it may sound, fish should not be fishy. Fish should smell like the ocean. When you are buying fish, it is perfectly acceptable to smell it. If the fish fillets or any part of the fish smells the least bit like a fish, don't buy or if at home, toss it.

A good soupe de poisson is a celebration of the sea. The best fish soups get their depth of flavor and complexity when 4 to 6 different types of fish are used. Since the soup is gently boiled for 40 minutes, look for firm-fleshed fish. Try a variety of the following.

  • Snapper
  • Halibut
  • Grouper
  • Sea Bass
  • Eel
  • Salmon
  • Sole
  • Perch
  • Cod or Lingcod
  • Whiting
  • Trout
  • Rockfish
  • Shellfish: clams, mussels, shrimp, lobster, crab, scallops
  • When using shellfish, make sure to scrub the clams and mussels to rid them of any sand and grit.

Customizing Your Bouillabaisse Experience

If you love the deep notes of saffron, add two pinches more.

If you enjoy a stronger tomato base (like I do!), add ¼ cup tomato paste. Add it to the fish broth before cooking the shellfish in the last step. Once the bouillabaisse is happily in your bowl, I highly suggest a light drizzle of a fruity olive oil over the soup. The oil helps carry all the glorious flavor to every part of your mouth. Making your bouillabaisse, literally lip-smacking good!

If you feel your fish soup lacks fish taste, add ¼ cup of clam juice or broth to kick the flavor up a notch.

Serving Suggestions for a Complete French Feast

Pairing Your Stew with the Right Accoutrements

This dish has so much going on, especially if you've chosen clams, mussels, shrimp, scallops, or lobster to grace your provençal stew. It does not need many accouterments. A fresh baguette, sliced, toasted, and (for garlic lovers) perhaps rubbed a bit with fresh garlic is divine drenched in the broth. A side of rouille is exceptional (and quite a bit of work), but not crucial.

Wine Pairings for the Ultimate Bouillabaisse Night

Dry rosés are wonderful with a bouillabaisse. Or try a young red wine like a Beaujolais. Both of these pair beautifully with this spectacular feast!

FAQ: Immersing into the Bouillabaisse Tradition

Can I substitute different types of seafood in this recipe?

Absolutely! Remember this soup is all about what French fishermen caught in the Mediterranean Sea and couldn't sell. Each time they made it could have been a little different. Choose your favorites and have fun!

succulent mussels and clams in a white serving dish

What are the must-have herbs and spices for genuine bouillabaisse?

The must-haves in the recipe are:

  1. An excellent fish broth
  2. Firm flakey fish and/or shellfish
  3. Saffron
  4. Anise flavor (fresh fennel, fennel seeds, a pastis like Pernod are all good options)

How do I store bouillabaisse?

Bouillabaisse is best when served immediately. The soupe de poisson or fish broth can be frozen for up to 4 months or kept in the fridge for 5 days. However, the fish and shellfish are best when eaten right away or the following day at the latest.

julia child's bouillabaisse in a white bowl filled w ith seafood, shellfish, and broth. On a table with crusty bread and a rose wine.
5 from 2 votes
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Bouillabaisse

Bouillabaisse is more than just fish soup because its flavor embodies the true essence of the sea and is filled with fresh fish, crustacians, and mollusks. It should have a strong fish flavor, a fair amount of heat from chilis, deep notes of saffron, and a hint of anise.

Course Soup
Cuisine French
Keyword julia child
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 292 kcal
Author Madalaine

Ingredients

Fish Broth

  • 1 cup onions diced
  • ¾ cup leeks sliced (whites only)
  • ½ cup olive oil
  • 4 cloves garlic
  • 1 can tomatoes (diced) drained
  • 6 sprigs parsley more for garnish
  • 1 bay leaf
  • ½ teaspoon thyme dried
  • ⅛ teaspoon fennel seeds or ¼ cup chopped fresh fennel or 2 teaspoons Pernod
  • 2 teaspoons saffron threads
  • 2 inch orange peel
  • ⅛ teaspoon pepper fresh ground
  • 1 tablespoon salt coarse kosher
  • 3 pounds fish fresh, frozen, head, trimmings, bones, parts, shellfish

Rouille Sauce (optional)

  • 1 red bell pepper chopped
  • ¼ chili pepper*
  • 1 medium potato peeled
  • 1 teaspoon basil
  • 4 cloves garlic mashed
  • salt and pepper to taste
  • 3 tablespoons fish broth above

Fish and Shellfish

  • 6 pounds assorted fish, clams, mussels, lobster, crab, scallops fish should be firm and skinless
  • 2 lemons cut into wedges
  • 1 French baguette sliced into rounds and toasted

Instructions

Fish Broth

  1. Heat the olive oil in the soup pot over medium heat. Then cook the onions and leeks until they are tender but not browned. This should take approximately 3 to 5 minutes.

  2. Add the garlic and canned tomatoes, stir, and cook an additional 5 minutes.

  3. Add 10 cups (2 ½ quarts) of water, parsley, bay leaf, thyme, fennel, saffron, orange rind, pepper, salt, fish, shellfish, and parts.

  4. Gently stir to combine and simmer uncovered for 40 minutes.

  5. Carefully strain the soup into a large bowl. Gently press the liquid out of the seafood and herbs with a wooden spoon or spatula. Wipe the soup pot clean.

  6. Return the fish broth to the soup pot, taste it, and correct the seasoning if needed by adding salt, pepper, or saffron.

    add fish broth back to soup pot

  7. Bring the soup to a boil and add the pasta and the peeled potato (for the rouille). Boil them until it is al dente, about 8 minutes.

  8. After the potato is fork tender, pull it out and add it to the rouille sauce.

  9. Put the croutons or toasted baguette slices in bowls and ladle the soup over them.

  10. Garnish with fresh parsley or fennel fronds. Serve the cheese and rouille separately.

    soupe de poisson

Rouille Sauce (optional)

  1. Put soft chopped red bell pepper, chili or Tabasco, potato, garlic, and basil into a food processor and blend on high until smooth.

  2. Stir in olive oil until well combined.

  3. Taste and season with salt and pepper.

  4. Right before serving, thin sauce out with hot fish broth. Serve in a small bowl or sauceboat.

Fish and Shellfish

  1. Bring the fish broth to a rolling boil, and add the lobster, crab, and firm fleshed fish. Boil for 5 minutes.

  2. Add the clams, mussels, and tender-fleshed fish and boil for 5 more minutes.

  3. Immediately remove all fish and shellfish. Place them on a serving platter.

  4. Fill soup bowls with fish and shellfish. Ladle fish broth over them.

  5. Garnish with toasted bread, parsley, and lemon wedges.

Nutrition Facts
Bouillabaisse
Amount Per Serving
Calories 292 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 68mg23%
Sodium 928mg40%
Potassium 616mg18%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 3g3%
Protein 31g62%
Vitamin A 544IU11%
Vitamin C 24mg29%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.