One of the hottest trends in the food community right now is savory desserts. Chefs all around the world are infusing salty, spicy, and tangy flavors into their recipes for a very advanced taste. It is known that spice intensifies flavor and salt diversifies it. And who doesn’t love bold tasting combinations that make you question whether you may actually be eating dinner instead of dessert? This food trend is also perfect for all of us not-so-sweet-tooth people out there. Here are some recipes that will make you fall in love, re-fall in love, or look at dessert differently all together. 

1. Spicy Buffalo Chicken Cannoli   

Spicy Buffalo Chicken Cannoli
Yields 20
Crunchy flour tortilla cannoli shells stuffed with spicy buffalo chicken salad.
Write a review
Print
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr
Prep Time
40 min
Cook Time
25 min
Total Time
1 hr
593 calories
40 g
18 g
43 g
12 g
4 g
131 g
462 g
0 g
0 g
36 g
Nutrition Facts
Serving Size
131g
Yields
20
Amount Per Serving
Calories 593
Calories from Fat 380
% Daily Value *
Total Fat 43g
66%
Saturated Fat 4g
22%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 28g
Cholesterol 18mg
6%
Sodium 462mg
19%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
10%
Sugars 0g
Protein 12g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 20 flour tortillas
  2. 24 ounces vegetable oil for cooking, or enough to fill a frying pan 1 inch deep
  3. 2½ cups cooked chicken, diced
  4. 1 large celery stalk, finely diced or minced
  5. ¼ cup mayonnaise
  6. ¼ cup prepared hot wing sauce, more if desired
  7. ¼ cup blue cheese crumbles
  8. ½ teaspoon salt, if necessary
  9. ½ teaspoon black pepper, if necessary
Adapted from Tasty Kitchen
beta
calories
593
fat
43g
protein
12g
carbs
40g
more
Adapted from Tasty Kitchen
StyleBlend https://www.styleblend.com/
 1-  Cut the flour tortillas into 5-inch circles. Loosely wrap the tortilla around a cannoli shell and secure with a toothpick. Or, if you prefer, fold the tortilla around two of your fingers and secure with toothpick. Overlap the tortilla only as much as you need to secure it, leaving a nice wide center to fill with chicken mixture.

Screen Shot 2015-06-26 at 5.20.37 PM

2-  Use a frying pan or pot that is large enough to fill with 1 -1 1/2 inches of oil to fry the tortillas. The pan should still have plenty of room so that the oil will not boil over. Heat the oil to 360ºF, or until bubbles form when a scrap of tortilla is placed on the surface. Place the tortillas in the hot oil with tongs one at a time. Leave the cannoli mold in the tortilla or use the tongs to keep the cannoli shape until the tortilla is cooked enough to hold by itself. Fry up to 4 to 5 at a time.

Screen Shot 2015-06-26 at 5.20.56 PM

 3-  Fry the tortillas until golden brown and crispy; they will continue to brown a little when removed from the oil. Drain on paper towels. While the tortilla is hot, push down any of the bubbles that my have formed on the inside of the cannoli shell, so that the center is open for the filling.

Screen Shot 2015-06-26 at 5.21.04 PM

 

 4- In a mixing bowl, toss together the diced chicken and diced celery. In another small bowl, combine the mayonnaise and hot wing sauce in a small bowl. Add more hot wing sauce slowly, and taste as you go for the desired flavor. The sauce mixture should be hotter than you expect, because you will be adding it to the chicken and filling the tortilla with it, which will dilute the flavor.

 5- Fold the hot wing sauce mixture into the chicken a little at a time to achieve the desired consistency. Stir in the desired amount of blue cheese crumbles and save the remaining for garnish. Salt and pepper to taste. If you add the blue cheese to the mixture, you may not need salt, so be sure to taste as you go.

Buffalo chicken is always a crowd favorite in whatever way, shape, or form it is cooked. So this buffalo chicken cannoli, which takes this delicious duo and wraps it in a fried shell, is sure to be hit. The great thing about this recipe from Tasty Kitchen is that it is really easy, doesn’t require many ingredients, and is quite fun to make. 

 

2. Wild Mushroom Pie With Parmesan Crust

Wild Mushroom Pie with Parmesan Crust
A savory pie packed full of wild mushrooms, fresh herbs, and parmesan cheese.
Write a review
Print
4466 calories
332 g
1179 g
298 g
122 g
181 g
2053 g
9020 g
31 g
8 g
94 g
Nutrition Facts
Serving Size
2053g
Amount Per Serving
Calories 4466
Calories from Fat 2618
% Daily Value *
Total Fat 298g
458%
Saturated Fat 181g
903%
Trans Fat 8g
Polyunsaturated Fat 15g
Monounsaturated Fat 79g
Cholesterol 1179mg
393%
Sodium 9020mg
376%
Total Carbohydrates 332g
111%
Dietary Fiber 27g
108%
Sugars 31g
Protein 122g
Vitamin A
194%
Vitamin C
35%
Calcium
159%
Iron
65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 2 1/2 cups (315 grams) all-purpose flour
  2. 1 teaspoon salt
  3. 1 cup (226 grams) cold unsalted butter, cut into cubes
  4. 1/3 cup (50 grams) parmesan cheese, grated
  5. 1/2 cup (118 ml) buttermilk, cold
  6. 1-2 tablespoons vodka or water, cold
For the filling
  1. 2 tablespoons (28 grams) butter
  2. 1/2 cup (60 grams) onion, minced
  3. 1 garlic clove, diced
  4. 1 lb (450 grams) mixture of shitake, oyster, chantarelle and/or portabello mushrooms, sliced
  5. 1 lb (450 grams) cremini or button mushrooms, sliced
  6. 2 teaspoons coarse salt
  7. 1/2 teaspoon black pepper
  8. 2 large eggs
  9. 1/2 cup (115 ml) heavy cream
  10. 1/4 cup (30 grams) all-purpose flour
  11. 1 tablespoon fresh herbs (rosemary, thyme, and/or sage)
  12. 1/3 cup (50 grams) parmesan cheese, grated
beta
calories
4466
fat
298g
protein
122g
carbs
332g
more
Adapted from Completely Delicious
StyleBlend https://www.styleblend.com/
The word savory has a latin/old french origin meaning “pleasing to the sense of taste or smell”… and man does this pie live up to that definition. This recipe, thanks to Completely Delicious, makes a pie packed full of wild mushrooms, fresh herbs, and parmesan cheese. The combination of the soft mushrooms and the buttery, flaky crust is to drool for, not to mention the heavenly scent that will drift from your kitchen as you cook it. 

To make the crust:
Combine the flour and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin, and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. The mixture will be very flaky. Return mixture to the bowl and add the parmesan cheese. Place in the freezer for 15 minutes.
Remove from freezer and add the buttermilk. Use a spoon, and then your hands, to stir the mixture until it comes together into a ball. If mixture is too dry, add the water or vodka one tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour and up to 3 days.

Screen Shot 2015-06-26 at 5.18.39 PM

To make the filling:
Heat the butter in a wide, shallow pan over medium heat. Add the onion and cook for a few minutes until translucent, about 3 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook until browned, stirring frequently. The mushrooms may crowd the pan, but they will shrink as they cook. Season with salt and pepper.
While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.
In bowl, whisk together the heavy cream, eggs, and flour. Add the mushroom mixture, herbs, and cheese and stir to combine. Dump mixture into the bottom pie crust. Roll out the second dough disk and transfer it to the top of the pie. Pinch the two crusts together and tuck into the dish to seal. Cut slits into the crust as vents. Brush pie with egg wash.
Bake at 350 degrees F until crust is golden brown and juices are bubbling, about 60-75 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.
Store pie in the fridge. If desired, reheat pie at 350 degrees F for 30 minutes.

3.  Ham and Gruyere Thumbprints

Ham and Gruyere Thumbprints
Yields 3
Write a review
Print
671 calories
33 g
371 g
49 g
24 g
28 g
266 g
659 g
1 g
1 g
17 g
Nutrition Facts
Serving Size
266g
Yields
3
Amount Per Serving
Calories 671
Calories from Fat 434
% Daily Value *
Total Fat 49g
76%
Saturated Fat 28g
142%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 371mg
124%
Sodium 659mg
27%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 1g
Protein 24g
Vitamin A
33%
Vitamin C
0%
Calcium
42%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup (1 stick) unsalted butter, cut into large pieces
  2. 1/2 teaspoon coarse salt
  3. 1 cup water
  4. 1 cup all-purpose flour
  5. 4 large eggs
  6. 1/2 teaspoon freshly ground pepper
  7. 1/2 cup finely chopped or ground Black Forest ham (2 ounces)
  8. 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)
beta
calories
671
fat
49g
protein
24g
carbs
33g
more
StyleBlend https://www.styleblend.com/
Here is another recipe that is simple and fun to make. It can be created in four quick steps and the finished product is just the cutest thing| The eater’s taste buds will be delighted with the dynamic between the pepper, black forest ham, and melted cheese!

1- Preheat oven to 400 degrees. Bring butter, salt, and water to a boil in a large, heavy saucepan over medium heat, stirring occasionally. Add flour and stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom, about 1 to 2 minutes. Remove from heat and let cool for 2 minutes. Transfer dough to a large bowl; add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

Screen Shot 2015-06-26 at 5.24.28 PM

2- Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On baking sheets lined with nonstick baking mats or parchment paper, pipe rosettes (each 1 1/2 inches wide), 2 inches apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake, rotating sheets halfway through, until crisp and golden, 25 to 30 minutes. Remove from oven; press a cheese cube in each indentation. Continue baking until cheese is melted, about 10 minutes. Serve warm.

 

 

Leave a Reply

Your email address will not be published.