There comes a point every autumn when you look at your tomato plants and wonder what on earth you're going to do with all those green tomatoes. The days are getting shorter, the nights are getting colder, and you know the growing season is coming to an end.

Rather than let those beautiful green tomatoes go to waste, why not turn them into something delicious?

This homemade green tomato relish is everything you expect from a traditional hot dog relish: finely chopped vegetables, a lovely tangy flavour, a touch of sweetness from brown sugar, and that familiar aroma that fills the kitchen as it simmers.

I used Bernardin's Green Tomato Hot Dog Relish recipe as my starting point, and it turned out beautifully. The relish has that classic taste and texture, although I found it a little more tart than I personally prefer. Next time, I may add a little more brown sugar to round out the flavour.

One thing I learned is that the finer you chop your vegetables, the better the finished relish. It takes a little patience, especially when chopping the green tomatoes by hand, but the results are worth it.

And there's something particularly satisfying about lining up those little jars at the end of the day, knowing you've turned the last of the garden's harvest into something you'll enjoy long after the growing season is over.

Why You'll Love This Recipe

This homemade green tomato relish is a delicious way to make the most of your garden's late-season harvest. With its finely chopped vegetables, tangy flavour, and gentle sweetness from brown sugar, it tastes just like the classic hot dog relish you know and love. It's perfect for hot dogs, hamburgers, sandwiches, and so much more. Best of all, you can preserve the harvest and enjoy a little taste of summer all year long!

Yield: Approximately 16 × 250 ml jars

Prep Time: 1 hour 30 minutes

1. Rest Time: 24 hours

2. Cook Time: App. 1 hour

3. Canning: 45 minutes

Ingredients

Vegetables and salting

• 18 cups (4.5 L) finely chopped green tomatoes (chop by hand)

• 3 cups (750 ml) finely chopped onions (food processor works well)

• 3 cups (750 ml) finely chopped green bell peppers (food processor works well)

• 2 cups (500 ml) finely chopped red bell peppers (food processor works well)

• ¾ cup pickling salt

Note: The onions and peppers should total 8 cups (2 L). All measurements are taken after chopping.

Relish and seasonings

• 6 cups (1.5 L) white vinegar (5% acidity)

• 4½ cups packed brown sugar

• 3 garlic cloves, minced

• 3 tablespoons dry mustard

• 1½ teaspoons salt

• 1½ teaspoons ground ginger

• 1 tablespoon whole cloves

• 3 cinnamon sticks, approximately 4 inches (10 cm) each

• 1 tablespoon celery seeds

Instructions

Day 1 – Prepare and Salt the Vegetables

1. Prepare the green tomatoes. Wash and remove the stems and any damaged portions. Using a sharp knife, chop the tomatoes very finely into small, uniform pieces. Avoid using a food processor for the tomatoes, as it can break them down too much and release excess juice.

2. Chop the onions. Peel and finely chop the onions. A food processor works well for this step. Pulse in small batches, being careful not to turn them into a purée.

3. Salt the vegetables. Combine the chopped green tomatoes and onions in a large, nonreactive container. Sprinkle with the pickling salt and mix thoroughly.

4. Allow to rest. Cover and leave for 12 hours in a cool place, following Bernardin's original preparation method. Refrigeration is recommended for consistent temperature control.

Day 2 – Prepare the Relish

1. Rinse and drain. Transfer the salted tomatoes and onions to a large colander. Rinse thoroughly under cold running water to remove excess salt. Press and squeeze the vegetables well to eliminate as much excess liquid as possible.

2. Prepare the peppers. Remove the stems, seeds, and membranes from the peppers. Finely chop them using a food processor, pulsing in small batches until the pieces are small and uniform.

3. Prepare the spice bag. Place the whole cloves, cinnamon sticks, and celery seeds in a piece of cheesecloth. Gather the corners and tie securely with kitchen twine.

4. Make the vinegar mixture. In a large stainless steel preserving pot, combine the white vinegar, brown sugar, minced garlic, dry mustard, salt, and ground ginger. Add the spice bag and bring the mixture to a boil, stirring to dissolve the sugar.

5. Add the vegetables. Stir in the drained green tomatoes and onions, followed by the finely chopped peppers.

6. Cook the relish. Reduce the heat and simmer gently for approximately 1 hour, stirring frequently to prevent sticking. The tomatoes should become translucent, and the mixture should develop the familiar consistency of hot dog relish.

7. Remove the spice bag. Once the relish has finished cooking, remove and discard the cheesecloth bundle.

Canning – Boiling-Water Bath

1. Prepare the jars. Wash the 250 ml mason jars and keep them hot in a boiling-water canner at approximately 82°C (180°F). Wash the lids according to the manufacturer's directions. Modern Bernardin lids do not require preheating.

2. Fill the jars. Ladle the hot relish into hot jars, leaving 1 cm (½ inch) of headspace. Remove trapped air bubbles with a nonmetallic utensil and adjust the headspace if necessary.

3. Apply the lids. Wipe each jar rim thoroughly with a clean, damp cloth. Centre the lid and screw on the band until fingertip-tight. Do not overtighten.

4. Process the jars. Place the filled jars upright on the rack in the boiling-water canner. Ensure they are covered by at least 2.5 cm (1 inch) of water. Cover the canner and bring the water to a full rolling boil.

5. Start timing once the water reaches a full boil. Process 250 ml jars for 10 minutes at altitudes up to 305 m (1,000 feet). Adjust processing time for higher elevations according to tested canning guidelines.

6. Rest and remove. When processing is complete, turn off the heat, remove the canner lid, and wait 5 minutes. Carefully lift the jars out without tilting them.

7. Cool undisturbed. Place the jars upright on a towel-covered or otherwise protected surface. Leave undisturbed for 24 hours. Do not retighten the bands.

8. Check the seals. Once completely cool, verify that each lid is properly sealed. Remove the screw bands, clean the jars, and label them with the preparation date.

9. Store. Keep properly sealed jars in a cool, dark, dry location. For best quality, enjoy within one year. Refrigerate after opening. Any jar that fails to seal should be refrigerated promptly and used within a safe refrigerated storage period.

For Bernardin's tested Green Tomato Hot Dog Relish in 250 ml jars, use the following processing times:

Altitude Processing Time:

Up to 305 m (1,000 ft)10 minutes

306–915 m (1,001–3,000 ft)15 minutes

916–1,830 m (3,001–6,000 ft)20 minutes

1,831–2,440 m (6,001–8,000 ft)25 minutes

2,441–3,050 m (8,001–10,000 ft)30 minutes

Delicious Ways to Serve Green Tomato Relish

Hot dogs may be the obvious choice, but this homemade green tomato relish is far more versatile than you might think! Its sweet and tangy flavour adds a delicious little kick to everything from sandwiches to roasted meats.

• Hamburgers and cheeseburgers: Spoon some onto your favourite burger for a tangy contrast to the rich meat and melted cheese.

• Sandwiches and wraps: Add a little to ham, turkey, roast beef, or chicken sandwiches. It's particularly delicious with sharp cheddar cheese.

• Grilled sausages and pork chops: The acidity cuts through the richness of pork beautifully.

• Meatloaf: Serve a generous spoonful alongside homemade meatloaf, or mix a little into your favourite meatloaf sandwich.

• Potato and macaroni salads: Stir a few spoonfuls into the dressing for extra flavour and texture.

• Egg salad and devilled eggs: A little relish adds a lovely tangy bite to creamy egg dishes.

• Tuna or chicken salad: Mix it with mayonnaise for a quick, flavourful sandwich filling.

• Cheese and charcuterie boards: Pair it with aged cheddar, smoked meats, pâté, or cold cuts. It's a wonderful alternative to traditional pickles.

• Homemade tartar sauce: Combine it with mayonnaise, a squeeze of lemon, and a little fresh dill for a quick sauce to serve with fish.

• Roast chicken or turkey: A spoonful on the side brings brightness to leftover roasted poultry.

A Little Kitchen Inspiration

Try mixing a spoonful of green tomato relish into mayonnaise or mustard to make a quick sandwich spread. It's also delicious alongside baked beans, homemade tourtière, or a simple plate of cold meats and cheese.

Sometimes the best way to enjoy homemade preserves is simply to put a jar on the table and let everyone discover their favourite combination!

A chunky, old-fashioned homemade ketchup made with fresh garden tomatoes, sweet peppers, onions, and warm spices.

Richelle's Rustic Spiced Tomato Ketchup Relish

There's something wonderfully comforting about a jar of homemade tomato ketchup relish. Across Quebec and Eastern Canada, homemade ketchups and relishes have long been part of the family table, served alongside everything from tourtière and meatloaf to roast meats and hearty Sunday dinners.

My Rustic Spiced Tomato Ketchup Relish is my take on that tradition, made with ripe red garden tomatoes, colourful bell peppers, onions, and a fragrant blend of warm spices.

Unlike the smooth, sweet ketchup you squeeze from a bottle, this is a chunky, richly flavoured relish with plenty of texture. The tomatoes slowly cook down with brown sugar, vinegar, cinnamon, cloves, and celery seeds, creating a delicious balance of sweet, tangy, and gently spiced flavours.

And because I love making the most of my garden harvest, I leave the tomato skins on. There's no tedious peeling involved, just plenty of chopping, a good long simmer, and the wonderful aroma of homemade preserves filling the kitchen.

It's the kind of condiment that makes even the simplest meal feel a little more special.

Why You'll Love This Recipe

• A taste of Eastern Canadian tradition. Inspired by the homemade tomato ketchups and relishes that have graced family tables for generations.

• Made with ripe garden tomatoes. A mixture of Roma and heirloom tomatoes gives this relish wonderful flavour, colour, and texture.

• No peeling required! Leave those tomato skins right where they belong. It saves time and gives the finished relish its lovely rustic character.

• Sweet, tangy, and beautifully spiced. Brown sugar and vinegar balance the natural sweetness of the tomatoes, while cinnamon, cloves, and celery seeds bring warmth and depth.

• Deliciously chunky. This isn't ordinary bottled ketchup! You'll find real pieces of tomatoes, peppers, and onions in every spoonful.

• Perfect with so many meals. Serve it with tourtière, meatloaf, burgers, sausages, roast chicken, pork, or even a simple plate of eggs.

• A wonderful way to enjoy the harvest. When the garden is overflowing with tomatoes and peppers, this recipe puts them to delicious use.

Richelle's Rustic Spiced Tomato Ketchup Relish

Yield: Approximately 8–10 jars of 250 mL, depending on reduction

Preparation time: Approximately 30–45 minutes

Cooking time: Approximately 1½–2 hours, or until thickened

Ingredients

• 12 cups ripe red tomatoes (Roma, heirloom, or a mixture), cored and coarsely chopped, skins left on

• 4 cups bell peppers, seeded and chopped (a mixture of red, green, and yellow if available)

• 4 cups onions, chopped

• 3½ cups white vinegar (5% acidity)

• 2 cups lightly packed brown sugar

• 4 tablespoons pickling or canning salt

• 2 tablespoons celery seeds

• 16 whole cloves

• 2 cinnamon sticks, broken into pieces

• ½ teaspoon cayenne pepper, or up to 1 teaspoon for a spicier ketchup

Instructions

1. Prepare the vegetables

Wash and core the tomatoes, removing any damaged portions. Chop them coarsely, leaving the skins intact.

Seed and chop the bell peppers, then chop the onions. Measure each vegetable after preparation.

2. Prepare the spice bag

Place the celery seeds, whole cloves, and cinnamon sticks in a piece of cheesecloth. Tie securely with kitchen twine.

This allows the spices to infuse the ketchup without leaving whole cloves or pieces of cinnamon in the finished relish.

3. Prepare the vinegar mixture

In a large, heavy-bottomed stainless-steel pot, combine the white vinegar, brown sugar, pickling salt, and cayenne pepper.

Add the spice bag and bring the mixture to a boil, stirring until the sugar and salt dissolve.

4. Add the vegetables

Add the chopped tomatoes, bell peppers, and onions.

Stir well and return the mixture to a boil.

Reduce the heat to maintain a gentle, steady simmer.

5. Cook until thickened

Simmer uncovered, stirring regularly to prevent sticking or scorching.

As the vegetables soften, the tomatoes will release their juices, and the mixture will gradually thicken.

Continue cooking until the relish has a rich, chunky consistency with very little free liquid.

Roma tomatoes generally contain less water than many heirloom varieties, so cooking time will depend on the tomatoes used.

Allow approximately 1½–2 hours, but judge the ketchup by its consistency rather than the clock.

6. Remove the spices

Taste the relish during cooking. Once the spice flavour is sufficiently developed, remove and discard the spice bag.

The finished ketchup should have a pleasant balance of sweetness, acidity, tomato flavour, and warm spices.

Serve with Fricassée du Québec and Tourtière Traditionnelle du Québec.

7. Cool and store

For refrigerated use, transfer the finished relish to clean, suitable containers, cool promptly, and refrigerate.

For longer storage, freeze in appropriate freezer-safe containers, leaving room for expansion.

Important note about preserving and pH

I strongly recommend using a properly calibrated food pH meter when preparing homemade tomato preserves, particularly when combining tomatoes with vegetables such as onions and peppers.

Measure a representative, thoroughly blended sample after the mixture has cooled to the temperature recommended by the meter manufacturer.

For acidified foods, a finished equilibrium pH of 4.6 or below is an essential acidity requirement. However, a pH reading alone does not establish that a recipe is safe for shelf-stable canning. SO please be mindful of this.

I did can my own and feel ok about it, but this is up to you and your comfort zone. Below is the link to a page dedicated to canning safety with full details.

How to preserve by canning with safety guides.

Richelle's Kitchen Notes:

Use what your garden gives you. A mixture of ripe red tomatoes is perfect for this recipe. Roma tomatoes contribute body, while heirloom varieties bring different flavours and levels of sweetness.

Keep it chunky. This is a rustic relish, not a smooth ketchup. There is no need to purée the vegetables.

Choose your peppers. Red, yellow, and green bell peppers all contribute flavour and colour. A mixture makes the finished relish particularly attractive.

Be patient with the simmering. A wider pot encourages evaporation, and frequent stirring becomes increasingly important as the ketchup thickens.

Adjust the heat to your taste. Start with ½ teaspoon of cayenne. The warm spices should complement the tomatoes rather than overpower them.

Use safe canning jars only for canning. Do not assume that you can use jars that are not a canning jar. If you do, it is best to refrigerate for the sake of safety consumption.

A Final Word About My Rustic Tomato Ketchup Relish

My homemade ketchup relish was canned, and the finished batch had a measured pH of 3.5.

I strongly recommend using a properly calibrated food pH meter when preparing homemade tomato preserves.

However, measuring acidity and obtaining a vacuum seal do not replace a validated heat-processing procedure. The shelf-stable canning process for this particular ketchup relish has not been independently validated.

Until a suitable tested procedure is established, readers should refrigerate or freeze this recipe rather than rely on the general water-bath instructions above for shelf storage.

See below for canning options.

Important Canning & Food Safety Note

If you wish to preserve this relish for shelf storage, consult a tested canning recipe or qualified food preservation authority. Otherwise, refrigerate or freeze your finished relish.

Serving Suggestions

Try this homemade ketchup relish with grilled sausages, hamburgers, meatloaf, roasted potatoes, cold meats, or a hearty sandwich.

It also makes a delicious addition to a cheese and charcuterie board.

From my garden to your table — happy cooking!

Rustic Spiced Tomato Ketchup Relish

My Rustic Spiced Tomato Ketchup Relish is my take on that tradition, made with ripe red garden tomatoes, colourful bell peppers, onions, and a fragrant blend of warm spices.

Ingredients

• 12 cups ripe red tomatoes (Roma, heirloom, or a mixture), cored and coarsely chopped, skins left on
• 4 cups bell peppers, seeded and chopped (a mixture of red, green, and yellow if available)
• 4 cups onions, chopped
• 3½ cups white vinegar (5% acidity)
• 2 cups lightly packed brown sugar
• 4 tablespoons pickling or canning salt
• 2 tablespoons celery seeds
• 16 whole cloves
• 2 cinnamon sticks, broken into pieces
• ½ teaspoon cayenne pepper, or up to 1 teaspoon for a spicier ketchup

Instructions

1. Prepare the vegetables
2. Wash and core the tomatoes, removing any damaged portions. Chop them coarsely, leaving the skins intact.
3. Seed and chop the bell peppers, then chop the onions. Measure each vegetable after preparation.
4. 2. Prepare the spice bag
5. Place the celery seeds, whole cloves, and cinnamon sticks in a piece of cheesecloth. Tie securely with kitchen twine.
6. This allows the spices to infuse the ketchup without leaving whole cloves or pieces of cinnamon in the finished relish.
7. 3. Prepare the vinegar mixture
8. In a large, heavy-bottomed stainless-steel pot, combine the white vinegar, brown sugar, pickling salt, and cayenne pepper.
9. Add the spice bag and bring the mixture to a boil, stirring until the sugar and salt dissolve.
10. 4. Add the vegetables
11. Add the chopped tomatoes, bell peppers, and onions.
12. Stir well and return the mixture to a boil.
13. Reduce the heat to maintain a gentle, steady simmer.
14. 5. Cook until thickened
15. Simmer uncovered, stirring regularly to prevent sticking or scorching.
16. As the vegetables soften, the tomatoes will release their juices, and the mixture will gradually thicken.
17. Continue cooking until the relish has a rich, chunky consistency with very little free liquid.
18. Roma tomatoes generally contain less water than many heirloom varieties, so cooking time will depend on the tomatoes used.
19. Allow approximately 1½–2 hours, but judge the ketchup by its consistency rather than the clock.
20. 6. Remove the spices
21. Taste the relish during cooking. Once the spice flavour is sufficiently developed, remove and discard the spice bag.
22. The finished ketchup should have a pleasant balance of sweetness, acidity, tomato flavour, and warm spices.

1. Cool and store
2. For refrigerated use, transfer the finished relish to clean, suitable containers, cool promptly, and refrigerate.
3. For longer storage, freeze in appropriate freezer-safe containers, leaving room for expansion.
4. Important note about preserving and pH
5. I strongly recommend using a properly calibrated food pH meter when preparing homemade tomato preserves, particularly when combining tomatoes with vegetables such as onions and peppers.
6. Measure a representative, thoroughly blended sample after the mixture has cooled to the temperature recommended by the meter manufacturer.
7. For acidified foods, a finished equilibrium pH of 4.6 or below is an essential acidity requirement. However, a pH reading alone does not establish that a recipe is safe for shelf-stable canning. SO please be mindful of this.
8. I did can my own and feel ok about it, but this is up to you and your comfort zone. I have a link on my site for proper canning methods.

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]]>Richelle's Rustic Spiced Tomato Ketchup RelishAutumn RecipesComfort FoodCrowd PleasersFamily TimeTraditional RecipesComfort foodCrowd RecipesRichelle FortinThu, 14 May 2026 21:00:00 +0000https://www.feeding-a-crowd.com/home/2026/5/12/mac-and-cheese-for-a-crowd5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:6a036bbd18faa75fe32ba651

Ultimate Family Mac & Cheese with Ham (or Chicken!)

A creamy, comforting, veggie-packed classic your whole family will request again and again

Introduction

This is the mac and cheese in our family.

It’s the one my kids grew up on, the one they still text me about, and the one that somehow feeds everyone — even when I stretch it with vegetables they don’t even notice.

It’s not fancy. It’s flexible. And it’s the kind of recipe that saves you on busy nights, especially when you’ve got a house full of kids (or grandkids!).

Pro Tip

You’re not just making a white sauce — you’re building flavor from the very first step. Taking the time to cook the flour properly is one of the reasons this mac & cheese stands out.

Why You’ll Love This Recipe

• Creamy, rich, and deeply comforting

• A perfect way to use leftover ham, smoked meat, or chicken

• Packed with hidden vegetables (without complaints!)

• Easy to stretch for a crowd

• Works with whatever cheese you have on hand

Ingredients

Base Sauce

• ½ cup butter

• ½ cup flour

• 4 cups milk

• ½ tsp nutmeg

• 1 tsp smoked paprika

• Salt & pepper, to taste

Flavor Builders

• 1 onion, finely chopped

• 2–3 cloves garlic, minced

Add-Ins (mix & match — this is your magic)

• Zucchini, grated or finely diced

• Cauliflower, small florets

• Brocoli

• Peas

• Corn

• Bell peppers or hot peppers

Protein

3–4 cups

• Diced ham

• Smoked meat

• Cooked chicken

• Cooked lobster

Cheese

• 4–6 cups shredded cheese (cheddar, mozzarella, marble, etc.)

• In a pinch: Velveeta works too — no shame here

Pasta

• 1 lb (454 g) macaroni (or any short pasta)

Buttery Crunch Topping

• Crushed Ritz crackers

• Melted butter or olive oil

• Smoked paprika

• Extra shredded cheese

Instructions

1. Cook the Pasta

Cook macaroni in salted water until just al dente. Drain and set aside.

2. Build the Flavour Base

In a large pot:

• Melt butter

• Add onions and cook until soft and slightly golden

• Add garlic and cook 1 minute

This step matters — it’s where your mac & cheese gets its depth.

3. Make the Sauce

• Stir in flour and cook 1–2 minutes (don’t skip this)

• Slowly whisk in milk

• Cook until thick and creamy

Add:

• Nutmeg

• Smoked paprika

• Salt & pepper

4. Add the Good Stuff

Stir in:

• Cheese (let it melt fully)

• Cooked protein (ham, smoked meat, or chicken)

• Vegetables

Your secret trick:
Chop veggies small or grate them — they melt right in and no one complains.

5. Combine

Add cooked pasta and mix well.

6. Assemble & Top

Transfer to a baking dish and top with:

• Crushed Ritz crackers

• Melted butter or olive oil

• Smoked paprika

• Extra cheese

7. Bake

Bake at 350°F (175°C) for 20–30 minutes, until bubbly and golden.

Your “Feeding a Crowd” Tips

• Add more veggies than you think — it stretches the dish and makes it better

• Smoked paprika is non-negotiable (your signature flavor)

• This reheats beautifully → perfect for next-day lunches

• Freezes well in portions

• Works with whatever is in your fridge

Serving Ideas

• Simple cucumber salad with lemon & olive oil

• Roasted vegetables

• Or just… a big bowl on the couch after a long day ❤️

FAQ

Can I make this ahead?
Yes — assemble, refrigerate, and bake when ready.

Can I freeze it?
Absolutely. Freeze before or after baking.

What’s the best cheese?
Sharp cheddar for flavor + mozzarella for stretch is a great combo.

How to Make Mac and Cheese Creamy Every Time

If you’ve ever had mac and cheese turn out dry, grainy, or just “not quite right,” it usually comes down to a few small steps that make a big difference.

Here’s how to get that rich, creamy texture every single time:

1. Don’t Overcook the Pasta

Cook your pasta just until al dente — it should still have a slight bite.

👉 Why it matters:
The pasta continues cooking in the oven. If it’s already too soft, it will soak up too much sauce and turn mushy instead of creamy.

2. Cook the Flour Before Adding Milk

After adding flour to your butter (and onions/garlic), cook it for 1–2 minutes.

👉 Why it matters:
This removes the raw flour taste and builds a deeper, richer base for your sauce.

(This is one of your signature moves — and it shows.)

3. Add the Cheese Off the Heat

Once your sauce is thick and smooth, remove it from the heat before adding cheese.

👉 Why it matters:
High heat can cause cheese to break and turn grainy instead of silky smooth.

4. Don’t Be Afraid of Fat

Use enough butter, milk, and cheese — this is not the place to hold back.

👉 Why it matters:
Fat is what gives mac and cheese its creamy texture and full flavor. Cutting too much results in a dry or bland dish.

🔥 Your Real Secret

Creamy mac and cheese isn’t about one ingredient — it’s about technique.

When you respect each step, you end up with a sauce that’s smooth, rich, and coats every bite perfectly.

Quick Tips to Avoid Dry or Grainy Mac & Cheese

Even a simple mac and cheese can go wrong if a few key steps are rushed. Here are the most common issues — and how to avoid them:

• Undercooked roux (flour + butter)
  → Always cook the flour for 1–2 minutes to remove the raw taste and build flavor

• Not enough fat or cheese
  → This is a comfort dish — don’t hold back, or the sauce will feel thin and bland

• Adding cheese over high heat
  → Remove from heat before adding cheese to keep it smooth, not grainy

• Overcooking the pasta
  → Keep it al dente so it doesn’t absorb all the sauce in the oven

• Under-seasoning the sauce
  → Taste before combining — a good mac & cheese needs proper salt and seasoning

Easy Baked Mac and Cheese with Ham and Hidden Vegetables

A creamy, comforting, veggie-packed classic your whole family will request again and again

Ingredients

• Ingredients
• Base Sauce
• ½ cup butter
• ½ cup flour
• 4 cups milk
• ½ tsp nutmeg
• 1 tsp smoked paprika
• Salt & pepper, to taste
• Flavor Builders
• 1 onion, finely chopped
• 2–3 cloves garlic, minced
• Add-Ins (mix & match — this is your magic)
• Zucchini, grated or finely diced
• Cauliflower, small florets
• Brocoli
• Peas
• Corn
• Bell peppers or hot peppers
• Protein
• 3–4 cups
• Diced ham
• Smoked meat
• Cooked chicken
• Cooked lobster
• Cheese
• 4–6 cups shredded cheese (cheddar, mozzarella, marble, etc.)
• In a pinch: Velveeta works too — no shame here
• Pasta
• 1 lb (454 g) macaroni (or any short pasta)
• Buttery Crunch Topping
• Crushed Ritz crackers
• Melted butter or olive oil
• Smoked paprika
• Extra shredded cheese

Instructions

1. 1. Cook the Pasta
2. Cook macaroni in salted water until just al dente. Drain and set aside.
3. 2. Build the Flavour Base
4. In a large pot:
5. Melt butter
6. Add onions and cook until soft and slightly golden
7. Add garlic and cook 1 minute
8. This step matters — it’s where your mac & cheese gets its depth.
9. 3. Make the Sauce
10. Stir in flour and cook 1–2 minutes (don’t skip this)
11. Slowly whisk in milk
12. Cook until thick and creamy
13. Add:
14. Nutmeg
15. Smoked paprika
16. Salt & pepper
17. 4. Add the Good Stuff
18. Stir in:
19. Cheese (let it melt fully)
20. Cooked protein (ham, smoked meat, or chicken)
21. Vegetables
22. Your secret trick:
23. Chop veggies small or grate them — they melt right in and no one complains.
24. 5. Combine
25. Add cooked pasta and mix well.
26. 6. Assemble & Top
27. Transfer to a baking dish and top with:
28. Crushed Ritz crackers
29. Melted butter or olive oil
30. Smoked paprika
31. Extra cheese
32. 7. Bake
33. Bake at 350°F (175°C) for 20–30 minutes, until bubbly and golden.

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]]>Easy Baked Mac and Cheese with Ham and Hidden VegetablesBiscottiCookiesCrowd PleasersRichelle FortinWed, 06 May 2026 20:30:00 +0000https://www.feeding-a-crowd.com/home/2026/5/6/coffee-skor-amp-almond-biscotti5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69fb75ccb8b5af5e68f04040 Recette française

A rich, café-style biscotti with deep coffee flavour and buttery caramel crunch

Back when I was selling biscotti, this Coffee, Skor & Almond version quickly became one of those recipes people would come back for again and again.

It has everything you want in a truly satisfying biscotti: a deep, almost roasted coffee flavour, little pockets of buttery caramel from the Skor bits, and the delicate crunch of toasted almonds throughout. It’s the kind of biscotti that feels right at home next to a hot cup of coffee — or tucked into a gift box during the holidays.

What makes this recipe special is the use of a homemade coffee concentrate. It intensifies the flavour without adding extra liquid, giving you that bold coffee taste while still keeping the classic crisp biscotti texture.

Simple ingredients, thoughtful technique — and a result that feels just a little bit special.

Why You’ll Love This Recipe

• Rich coffee flavour without being overpowering

• Buttery caramel crunch from Skor bits

• Classic crisp biscotti texture, perfect for dipping

• Holds its shape beautifully for gifting or selling

• Freezer-friendly and great for making ahead

Ingredients

Biscotti

• 2 large eggs

• ½ cup strong brewed coffee

• 1 cup sugar

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup Skor baking bits (or toffee bits)

• 1 cup sliced almonds

Coffee Glaze

• 1 cup powdered sugar

• 1 to 2 tablespoons coffee concentrate

Instructions

1. Prepare the Coffee Concentrate

In a small saucepan over medium heat, simmer the coffee until reduced by half.
This creates a stronger, more concentrated coffee flavour.

Set aside to cool slightly.

2. Prepare the Dough

In a mixing bowl, beat the eggs, sugar and vanilla for 3–4 minutes, until the mixture becomes pale and slightly thickened.

Add 3 tablespoons of the cooled coffee concentrate and mix for another 1–2 minutes.

3. Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour

• Baking soda

• Salt

Stir in the Skor bits and sliced almonds to evenly distribute them.

4. Form the Dough

On low speed, gradually add the dry ingredients to the egg mixture.

Mix just until combined.
The dough should be thick and slightly sticky (tacky), but hold its shape.

5. Shape the Logs

Divide the dough into two portions.

On a parchment-lined baking sheet, shape each portion into logs approximately:

• 12 inches long

• 3 inches wide

Lightly damp hands can help smooth the surface without sticking.

6. First Bake

Bake in a preheated 350°F (175°C) oven for 25 minutes, until the logs are set and lightly golden.

Remove from the oven and let rest for 10 minutes.

7. Slice the Biscotti

Using a serrated knife, slice into ½-inch pieces.

You can cut straight or diagonally for a more classic biscotti look.

8. Second Bake

Lower oven temperature to 325°F (160°C).

Place biscotti cut-side down and bake:

• 10 minutes on one side

• Flip and bake another 10 minutes

They should be dry and crisp.

Let cool completely.

9. Prepare the Glaze

In a bowl, mix powdered sugar with 1–2 tablespoons coffee concentrate until smooth and pourable.

Drizzle over cooled biscotti.

Let the glaze set at room temperature, or place briefly in the fridge/freezer to speed up setting.

Pro Tips

• Don’t overmix once the flour is added — this keeps the biscotti tender, not tough

• If the dough feels too sticky, lightly flour your hands — not the dough

• For deeper flavour, use very strong coffee or espresso for the concentrate

• Toast the almonds beforehand for an extra layer of flavour

• Store in an airtight container — they stay crisp for days

Storage & Make-Ahead

• Keeps well at room temperature for up to 1 week

• Freezes beautifully (unglazed or glazed) for up to 2 months

• Perfect for gifting or batch baking

Coffee, Skor & Almond Biscotti

What makes this recipe special is the use of a homemade coffee concentrate. It intensifies the flavour without adding extra liquid, giving you that bold coffee taste while still keeping the classic crisp biscotti texture.

Ingredients

• 2 large eggs
• ½ cup strong brewed coffee
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup Skor baking bits (or toffee bits)
• 1 cup sliced almonds

• 1 cup powdered sugar 1 to
• 2 tablespoons coffee concentrate

Instructions

1. 1. Prepare the Coffee Concentrate
2. In a small saucepan over medium heat, simmer the coffee until reduced by half.
3. This creates a stronger, more concentrated coffee flavour.
4. Set aside to cool slightly.
5. 2. Prepare the Dough
6. In a mixing bowl, beat the eggs, sugar and vanilla for 3–4 minutes, until the mixture becomes pale and slightly thickened.
7. Add 3 tablespoons of the cooled coffee concentrate and mix for another 1–2 minutes.
8. 3. Combine Dry Ingredients
9. In a separate bowl, whisk together:
10. Flour
11. Baking soda
12. Salt
13. Stir in the Skor bits and sliced almonds to evenly distribute them.
14. 4. Form the Dough
15. On low speed, gradually add the dry ingredients to the egg mixture.
16. Mix just until combined.
17. The dough should be thick and slightly sticky (tacky), but hold its shape.
18. 5. Shape the Logs
19. Divide the dough into two portions.
20. On a parchment-lined baking sheet, shape each portion into logs approximately:
21. 12 inches long
22. 3 inches wide
23. Lightly damp hands can help smooth the surface without sticking.
24. 6. First Bake
25. Bake in a preheated 350°F (175°C) oven for 25 minutes, until the logs are set and lightly golden.
26. Remove from the oven and let rest for 10 minutes.
27. 7. Slice the Biscotti
28. Using a serrated knife, slice into ½-inch pieces.
29. You can cut straight or diagonally for a more classic biscotti look.
30. 8. Second Bake
31. Lower oven temperature to 325°F (160°C).
32. Place biscotti cut-side down and bake:
33. 10 minutes on one side
34. Flip and bake another 10 minutes
35. They should be dry and crisp.
36. Let cool completely.
37. 9. Prepare the Glaze
38. In a bowl, mix powdered sugar with 1–2 tablespoons coffee concentrate until smooth and pourable.
39. Drizzle over cooled biscotti.
40. Let the glaze set at room temperature, or place briefly in the fridge/freezer to speed up setting.

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]]>Coffee, Skor & Almond BiscottiRichelle FortinWed, 22 Apr 2026 12:30:00 +0000https://www.feeding-a-crowd.com/home/2016/8/20/phenomenal-italian-sandwich-for-a-crowd5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:57b8a724d482e9b69b7fd15c

If you’re looking for a show-stopping sandwich that feeds a crowd without stress, this Phenomenal Italian Sandwich is exactly what you need.

Built on a crusty artisan loaf and layered generously with Italian cold cuts, cheeses, marinated vegetables, and vibrant pesto, this sandwich isn’t just a recipe—it’s a centerpiece. It’s the kind of dish you bring to a picnic, beach day, potluck, or family gathering… and suddenly everyone is asking where you got it.

What makes this sandwich truly special is the make-ahead magic. Once assembled and wrapped, it rests in the refrigerator, allowing all the flavors to meld together into something far greater than the sum of its parts. Every slice becomes perfectly seasoned, rich, and balanced.

This is the sandwich I’ve been making for years when feeding a crowd—sometimes two versions at a time: one bold and spicy, one mild and classic. It disappears fast, travels beautifully, and never disappoints.

If you’ve never made a giant layered sandwich like this before, get ready—this one might just become your go-to for every gathering.

Why You’ll Love This Recipe

✔ Feeds a crowd with minimal effort
✔ Perfect make-ahead recipe (even better the next day)
✔ No mayonnaise – ideal for picnics and outdoor events
✔ Completely customizable (spicy, mild, vegetarian options)
✔ Packed with bold Italian deli flavors
✔ Easy to transport – perfect for beach days, potlucks & parties
✔ Budget-friendly compared to catering platters
✔ Slices beautifully into perfect portions

INGREDIENTS :

Base:

• 1 large crusty loaf of bread (Italian, ciabatta, or baguette-style)

• Olive oil

• Salt & black pepper

• Pesto (homemade or store-bought)

Italian Meats:

• Prosciutto

• Assorted salamis (2–3 varieties recommended)

• Capicollo (spicy and/or mild)

• Pepperoni

Cheese:

• Provolone or mozzarella

Vegetables (Essential Layers):

• Roasted red peppers

• Marinated asparagus

Optional Additions (Highly Recommended for Variation):

• Black or green olives

• Roasted eggplant

• Marinated artichoke hearts

Watch how to build the perfect layered Italian sandwich step-by-step

How to Make a Giant Italian Sandwich for a Crowd (Make-Ahead Party Sub)

This phenomenal Italian sandwich is one of the easiest and most impressive ways to feed a crowd. Made with a crusty loaf of bread, layered Italian deli meats, cheese, pesto, and marinated vegetables, it’s perfect for picnics, beach days, potlucks, and parties.

Instructions

1. Prepare the bread
   Slice your loaf lengthwise. Gently remove some of the soft interior to create space for the fillings—leave enough to keep that satisfying texture.

2. Build your flavor base
   Drizzle olive oil or spread pesto generously on both sides of the bread.

3. Layer strategically
   Start with meats and cheese, then add a layer of vegetables. Repeat layers to build a full, hearty sandwich.

4. Season properly
   Drizzle a bit more olive oil over the layers. Add a splash of white balsamic vinegar if desired. Season lightly with salt and black pepper.

5. Close and wrap tightly
   Press the sandwich together firmly. Wrap tightly in plastic wrap or parchment.

6. Rest (this is key!)
   Refrigerate for at least 4 hours—but overnight is best. This allows flavors to fully develop.

7. Slice and serve
   Cut into 2-inch slices and serve. Expect it to disappear quickly.

   Note: Sometimes, just before serving, I will add lettuce, arugula or baby spinach for extra crunch and flavour.

Pro Tips (this is where you win SEO + authority)

• Use high-quality bread—this is the backbone of the recipe

• Don’t skip the resting time—it transforms the sandwich

• Layer meats evenly for consistent slices

• Keep wetter ingredients (like peppers) toward the center

• Make two versions: spicy + mild for crowd appeal

• Wrap tightly and even press slightly for a compact sandwich

Perfect For

• Picnics & beach days

• Potlucks & family gatherings

• Game day spreads

• Road trips

• Feeding a group without cooking on-site

⚠️ Storage & Travel Note

Because this sandwich contains no mayonnaise, it holds up well for several hours in a cooler. The cured meats and الزيت-based ingredients make it ideal for outdoor meals.

Phenomenal Italian Sandwich for a Crowd

If you’re looking for a show-stopping sandwich that feeds a crowd without stress, this Phenomenal Italian Sandwich is exactly what you need.

Ingredients

• Base:
• 1 large crusty loaf of bread (Italian, ciabatta, or similar)
• Olive oil
• Salt & black pepper
• Pesto (optional, but recommended)
• Italian Meats:
• Prosciutto
• Assorted salamis (2–3 varieties)
• Capicollo (spicy and/or mild)
• Pepperoni
• Cheese:
• Provolone or mozzarella
• Vegetables:
• Roasted red peppers
• Marinated asparagus
• Optional Additions:
• Black or green olives
• Roasted eggplant
• Marinated artichoke hearts

Instructions

1. Prepare the bread
2. Slice the loaf lengthwise. Remove some of the soft interior to make room for fillings, leaving a thin layer inside.
3. Add base flavor
4. Drizzle olive oil or spread pesto evenly on both sides of the bread.
5. Build the layers
6. Layer meats and cheese first, then add vegetables. Repeat layers until the sandwich is well filled.
7. Season
8. Drizzle additional olive oil over the fillings. Add salt and black pepper. Optional: drizzle a small amount of white balsamic vinegar.
9. Close and wrap
10. Press the sandwich together firmly. Wrap tightly in plastic wrap or parchment.
11. Rest
12. Refrigerate for at least 4 hours (overnight is best).
13. Slice and serve
14. Cut into approximately 2-inch slices and serve.

Notes

Make two versions (spicy and mild) for variety

Keeps well in a cooler for picnics (no mayonnaise)

Best served after resting for optimal flavor

Maple Blueberry Biscotti – A Canadian Classic with Real Maple Flavour

Before Feeding a Crowd, when I was running my biscotti business, this maple blueberry biscotti quickly became one of my most popular flavors — and for good reason.

It has everything I love in a biscotti: a deep maple flavor layered from both maple sugar and syrup, bursts of sweet blueberries, and that classic crisp texture that makes biscotti so perfect with coffee.

It was also a favorite at home. My kids absolutely loved these, and they were often the first to disappear from the kitchen.

What makes this recipe special isn’t just the ingredients — it’s the technique behind it.

True biscotti are simple, but the details matter. When shaping the dough into logs, I keep my hands slightly damp and gently run them along the surface. This smooths the dough, prevents sticking, and creates that clean, even finish you see in bakery-style biscotti.

I also reserve an egg white to brush over the logs before baking. It gives the biscotti a light shine and allows toppings like nuts or coarse sugar to adhere beautifully — a small step that makes a big difference.

These are traditional biscotti — no butter, no oil — just crisp, well-balanced cookies made the way they were meant to be.

Why You’ll Love This Recipe

✔ Rich, layered maple flavor (not artificial tasting)
✔ Studded with sweet dried blueberries (or cranberries)
✔ Traditional biscotti texture — crisp but not too hard
✔ No butter or oil — authentic Italian-style biscotti
✔ Bakery-style finish with egg wash and optional toppings
✔ Perfect for gifting, holidays, or everyday baking

Ingredients

Biscotti Dough

• 4 large eggs + 1 egg yolk (reserve 1 egg white for brushing)

• 1 teaspoon vanilla extract

• ⅓ cup maple sugar

• ¼ cup pure maple syrup

• 1 teaspoon maple extract

• ¾ cup granulated sugar

• 5 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• ½ cup chopped hazelnuts

• ½ cup dried blueberries (or dried cranberries)

✨ Egg Wash

• 1 reserved egg white

• 1 teaspoon water

Optional:

• chopped nuts

• coarse sugar

Instructions

1. Preheat oven

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

2. Whip the eggs and sugars

In a large bowl, beat:

• eggs + egg yolk

• maple sugar

• granulated sugar

• maple syrup

• maple extract

• vanilla

Whip on medium-high speed for 4 to 5 minutes, until the mixture becomes light, thickened, and slightly airy.

3. Prepare dry ingredients

In a separate bowl, whisk together:

• flour

• baking powder

• baking soda

• salt

4. Add nuts and fruit

Before adding the dry ingredients, stir the hazelnuts and dried blueberries directly into the egg mixture.

5. Form the dough

Gradually add the dry ingredients to the wet mixture.

Mix on low speed (or by hand) until the dough:

• comes together

• begins to pull slightly away from the sides of the bowl

👉 The dough will be firm but slightly tacky.

6. Shape the logs

Divide the dough into 2 to 4 logs, depending on your baking sheets.

Using slightly damp hands, gently smooth the surface of each log.

7. Apply egg wash

Whisk the reserved egg white with 1 teaspoon water.

Brush over the tops of the logs.

If desired, sprinkle with:

• chopped nuts

• or coarse sugar

8. First bake

Bake for 15 to 20 minutes, until the logs are:

• lightly golden

• set on the outside

• still slightly soft when gently pressed

👉 Do not overbake at this stage.

9. Slice

Let cool for 10 minutes.

Using a serrated knife, slice into ¾–1 inch pieces.

10. Second bake

Reduce oven to 325°F (160°C).

Place biscotti cut-side down and bake:

• 10 minutes

• flip

• another 10 minutes

11. Cool

Let cool completely.

👉 Biscotti will continue to crisp as they cool.

Pro Tips (From My Biscotti Kitchen)

✔ Keep your hands slightly damp when shaping logs — it prevents sticking and creates a smooth finish

✔ Reserve the egg white for brushing — this gives biscotti a beautiful shine and helps toppings stick

✔ Start checking your first bake at 15 minutes — slightly underbaking is better than overbaking

✔ Use a serrated knife for clean slicing without crumbling

✔ Adjust second bake time for texture:

• slightly less = softer biscotti

• slightly longer = extra crisp

Serving Ideas

• With espresso or strong coffee

• Dipped in dark or white chocolate

• Alongside tea or herbal infusions

• As part of a homemade gift box

• Or with a glass of wine — perfect for dipping

Storage

• Room temperature: up to 2 weeks (airtight container)

• Freezer: up to 3 months

• Do not refrigerate — it softens the texture

Final Note

This recipe reflects how biscotti are meant to be made — simple, crisp, and built on technique. Once you understand the method, you can adapt it endlessly and make it your own.

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]]>Maple Blueberry Biscotti – A Canadian Classic with Real Maple FlavourBiscottiRichelle FortinMon, 13 Apr 2026 20:30:00 +0000https://www.feeding-a-crowd.com/home/2017/3/9/lime-coconut-anise-biscotti5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:58bf1bf5f7e0ab44aaa37ecc

Lime Coconut Biscotti with a Hint of Anise

Before Feeding a Crowd, I ran a small biscotti company, creating cookies designed to stand out — whether served with coffee, tea, or even a glass of wine.

These lime coconut biscotti with a hint of anise are a perfect example of that approach. Bright and citrusy, lightly sweet with coconut, and finished with a delicate aromatic note, they offer something just a little different from the traditional almond biscotti.

They’re crisp without being too hard, beautifully balanced, and ideal for gifting or keeping on hand for everyday moments.

WHY YOU’LL LOVE THIS RECIPE

✔ Bright, fresh lime flavour
✔ Light sweetness from coconut flakes
✔ Subtle anise — elegant, not overpowering
✔ Crisp texture without being overly hard
✔ Perfect for gifting and make-ahead baking
✔ Long shelf life (classic biscotti advantage)

INGREDIENTS

• 2 large eggs (room temperature)

• 1 cup sugar (granulated or natural cane sugar)

• ½ teaspoon anise extract

• Zest of 1 lime

• 2 tablespoons fresh lime juice (about 1 lime)

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon baking soda

• ½ teaspoon salt

• ½ cup sliced or slivered almonds

• ½ cup sweetened shredded coconut flakes

1. Preheat oven

Preheat to 350°F (175°C).
Line a baking sheet with parchment paper.

2. Mix wet ingredients

In a large bowl, beat the eggs, sugar, and anise extract on medium speed until light in colour and slightly thickened (2–3 minutes).

Add lime juice and mix for another 30 seconds.

3. Combine dry ingredients

In a separate bowl, whisk together:

• flour

• baking powder

• baking soda

• salt

• lime zest

Stir in:

• almonds

• coconut flakes

4. Form the dough

Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand.

Mix just until combined.
👉 The dough will be soft and slightly sticky (tacky).

5. Shape logs

Lightly flour your hands. Divide dough into two equal portions.

Shape into logs approximately:

• 14 inches long

• 2–3 inches wide

• 1 inch high

Place on prepared baking sheet.

6. First bake

Bake for 25 minutes, until lightly golden and firm to the touch.

7. Slice

Let cool for 10 minutes.

Using a serrated knife, slice into ¾–1 inch pieces (straight or diagonal).

8. Second bake

Reduce oven to 325°F (160°C).

Place biscotti cut-side down and bake:

• 10 minutes

• flip

• another 10 minutes

9. Cool

Cool completely — they will crisp further as they cool.

PRO TIPS

• ✔ Use a serrated knife to prevent crumbling

• ✔ Slightly damp hands help shape sticky dough

• ✔ Don’t overbake the first bake — they will dry out later

• ✔ For softer biscotti: reduce second bake slightly

• ✔ For extra crisp: extend second bake by a few minutes

SERVING IDEAS

• With espresso or strong coffee

• Dipped in dark or white chocolate

• Alongside tea or herbal infusions

• As part of a homemade gift box

• With a lovely glass of wine, dip it in!

STORAGE

• Room temp: up to 2 weeks (airtight container)

• Freezer: up to 3 months

• Excellent make-ahead cookie

• Do NOT regrigerate

Lime Coconut Biscotti with a Hint of Anise

These lime coconut biscotti with a hint of anise are a perfect example of that approach. Bright and citrusy, lightly sweet with coconut, and finished with a delicate aromatic note, they offer something just a little different from the traditional almond biscotti.

Ingredients

• 2 large eggs (room temperature)
• 1 cup sugar (granulated or natural cane sugar)
• ½ teaspoon anise extract
• Zest of 1 lime
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sliced or slivered almonds
• ½ cup sweetened shredded coconut flakes

Instructions

1. Preheat to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Mix wet ingredients
4. In a large bowl, beat the eggs, sugar, and anise extract on medium speed until light in colour and slightly thickened (2–3 minutes).
5. Add lime juice and mix for another 30 seconds.
6. Combine dry ingredients
7. In a separate bowl, whisk together:
8. flour
9. baking powder
10. baking soda
11. salt
12. lime zest
13. Stir in:
14. almonds
15. coconut flakes
16. Form the dough
17. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand.
18. Mix just until combined.
19. 👉 The dough will be soft and slightly sticky (tacky). Shape logs
20. Lightly flour your hands. Divide dough into two equal portions.
21. Shape into logs approximately:
22. 14 inches long
23. 2–3 inches wide
24. 1 inch high
25. Place on prepared baking sheet.
26. First bake
27. Bake for 25 minutes, until lightly golden and firm to the touch.
28. Slice
29. Let cool for 10 minutes.
30. Using a serrated knife, slice into ¾–1 inch pieces (straight or diagonal).
31. Second bake
32. Reduce oven to 325°F (160°C).
33. Place biscotti cut-side down and bake:
34. 10 minutes
35. flip
36. another 10 minutes
37. Cool
38. Cool completely — they will crisp further as they cool.

Introduction

There’s something deeply comforting about returning to simple, traditional preparations—especially the ones that have stood the test of time.

Fermented garlic in honey is one of those recipes. Made with just two ingredients, it has been used for generations as both a natural remedy and a flavorful addition to everyday cooking.

As simple as it is, this is also a preparation where quality and care truly matter. Using local, organic ingredients and following safe fermentation practices makes all the difference—not only in flavor, but in how well this ferment develops over time.

If you’ve been curious about fermentation, this is one of the easiest and most rewarding places to start.

Why You’ll Love This Recipe

• ✔ Only 2 ingredients

• ✔ No cooking required

• ✔ Long shelf life

• ✔ Supports seasonal wellness

• ✔ Beginner-friendly fermentation

• ✔ Adds depth to both sweet and savory dishes

Choosing the Right Ingredients Matters

For a recipe this simple, your ingredients are everything.

I strongly recommend using:

• Organic garlic, ideally locally grown

• Raw, unpasteurized honey, preferably from a local producer

Why this matters:

• Fresh, local garlic tends to be more potent and flavorful

• Raw honey contains natural enzymes and beneficial compounds that support fermentation

• Fewer additives = better, more reliable fermentation

This is one of those recipes where going local isn’t just a preference—it’s part of what makes it work beautifully.

Why Using a Weight Matters

Keeping the garlic fully submerged under the honey is essential.

• Prevents exposure to air

• Reduces risk of mold

• Encourages proper fermentation

• Keeps everything evenly coated

Without a weight, garlic can float above the surface, increasing the chance of spoilage.

👉 If you don’t have a weight, you can:

• Flip the jar daily

• Use a clean small jar or improvised weight

But for consistency and safety, a proper fermentation weight is well worth it.

Step-by-Step Method

1. Prepare the garlic

Peel the garlic cloves. You can leave them whole or lightly crush them to help release juices and speed up fermentation.

2. Fill the jar

Place the garlic cloves into a clean glass jar.

3. Add the honey

Pour the honey over the garlic until it is completely covered.

4. Add the weight

Place your fermentation weight on top to keep all the garlic submerged.

5. Cover the jar

You have two options:

• With airlock lid: Ideal, allows gases to escape safely

• Without airlock: Close lid loosely and burp daily

6. Let it ferment

Store at room temperature, away from direct sunlight.

• Days 1–3: Honey begins to thin

• Days 3–7: Bubbling may start

• After 2 weeks: Could be ready to use but…

• After 5-6 weeks: Maximum benefit and medicinal properties developed + flavour

Why a Dark Place Matters During Fermentation

During the active fermentation phase, keeping your jar in a darker space helps:

• Maintain a stable environment for fermentation

• Protect the natural enzymes in raw, unpasteurized honey

• Prevent temperature fluctuations caused by sunlight

A cupboard or pantry is ideal—simple and consistent.

What to Expect

• Honey becomes more liquid

• Garlic may float (even with a weight, occasionally)

• Small bubbles form

• Flavor becomes milder and slightly tangy

During the first week, it’s helpful to gently turn or swirl the jar to keep everything coated.

Medicinal & Traditional Uses

This preparation has long been used as a traditional home remedy.

It may help support:

• Immune system health

• Sore throats and coughs

• Digestive balance

Why it works:

• Garlic contains allicin, known for its antimicrobial properties

• Honey is naturally soothing and antibacterial

• Fermentation may enhance the availability of beneficial compounds

This is a traditional preparation—not a replacement for medical care, but a supportive addition to a balanced lifestyle.

How to Use Fermented Garlic in Honey

• Take a spoonful during cold season

• Eat one clove daily

• Add to:

  • Salad dressings

  • Marinades

  • Roasted vegetables

  • Meat glazes

• Stir into warm tea (not boiling hot)

Storage

• Store at room temperature in a dark or dim place, such as a pantry or cupboard, away from direct sunlight.

• Keep garlic fully submerged at all times

• Can last for several months or longer

Watch the Video

Watch how I make this step-by-step in my kitchen below.

Safety Tips (Important)

• Always use clean jars and utensils

• Keep garlic submerged under honey

• Use a fermentation weight for best results

• Burp jars daily if not using an airlock

• Discard if:

  • Mold appears

  • Smell becomes unpleasant (not just strong)

👉 Bubbling and thinning honey are completely normal signs of fermentation.

How to Use the Honey in Cooking

Don’t overlook the honey itself—once infused with garlic, it becomes a beautifully balanced ingredient that adds depth to both sweet and savory dishes.

Here are some of my favorite ways to use it:

In Dressings

Whisk into vinaigrettes for a subtle sweet-savory balance.

Try it with:

• Olive oil

• Vinegar (apple cider or balsamic)

• Dijon mustard

👉 Perfect over simple greens, roasted vegetables, or grain salads.

🍗 As a Glaze

This is where it really shines.

Brush onto:

• Roasted chicken

• Pork tenderloin

• Salmon

👉 Add it toward the end of cooking so it caramelizes without burning.

In Asian-Inspired Dishes

Garlic honey works beautifully in sauces and marinades.

Use it in:

• Stir-fries

• Noodle dishes

• Marinades for beef or chicken

Pair with:

• Soy sauce

• Ginger

• Sesame oil

• Chili flakes

👉 It creates that perfect sweet-salty balance.

With Roasted Vegetables

Drizzle over:

• Carrots

• Brussels sprouts

• Sweet potatoes

👉 Adds a rich, slightly tangy sweetness.

🍵 In Warm Drinks

Stir into:

• Tea

• Lemon water

👉 Just make sure the liquid isn’t boiling hot to preserve its properties.

“Once you start using it in your cooking, you’ll realize this isn’t just a traditional remedy—it’s an ingredient you’ll want to keep in your kitchen at all times.”

FAQ

Can I use regular honey?
Yes, but raw, unpasteurized honey is strongly recommended.

Do I need an airlock?
No, but it makes the process easier and safer.

Why is my honey becoming runny?
This is a natural part of fermentation.

Can I refrigerate it?
Yes, but it will slow down fermentation.

Cretons Québécois Crémeux

Les cretons québécois traditionnels sont une tartinade de porc riche et crémeuse, préparée en faisant mijoter lentement du porc haché avec des oignons, des épices et de la crème. Servis sur des rôties au déjeuner, les cretons sont un classique incontournable de la cuisine canadienne-française et du temps des sucres.

Recette traditionnelle de tartinade de porc

Les cretons québécois sont une tartinade de porc traditionnelle préparée en faisant mijoter lentement du porc haché avec de l’oignon, de la crème et des épices chaudes jusqu’à obtenir une texture riche et crémeuse. Servis froids sur du pain grillé, les cretons font partie des déjeuners québécois depuis des générations et sont encore très présents sur les tables familiales, aux brunchs et au temps des sucres.

Cette version reste fidèle à la tradition tout en ajoutant une petite touche de profondeur avec un soupçon de bouillon de poulet et de paprika fumé, qui viennent renforcer la richesse naturelle du porc sans masquer les saveurs classiques.

Préparés la veille, les cretons sont encore meilleurs le lendemain, tartinés généreusement sur du pain frais ou des rôties beurrées.

Un peu d’histoire sur les cretons

Au Québec, les cretons sont bien plus qu’une simple tartinade de porc. Ils font partie d’une longue tradition culinaire qui rappelle les déjeuners simples, les rôties beurrées et les grandes tables familiales.

Préparés avec du porc haché, de l’oignon, du gras et des épices réconfortantes comme le clou de girofle et la cannelle, les cretons sont présents dans la cuisine canadienne-française depuis des générations. Le mélange mijote doucement pendant longtemps jusqu’à ce que la viande se défasse et que la texture devienne douce, crémeuse et facile à tartiner.

Chaque famille possède sa propre version. Certaines recettes utilisent de la chapelure ou des flocons d’avoine, d’autres s’appuient davantage sur le gras du porc pour créer la texture. Mais l’esprit du plat reste le même : une recette simple, nourrissante et profondément ancrée dans la tradition québécoise.

Aujourd’hui encore, les cretons sont servis au déjeuner, au brunch et bien sûr durant le temps des sucres.

Pourquoi vous aimerez cette recette

• Texture riche et crémeuse
• Saveur profonde avec les épices traditionnelles
• Ingrédients simples du garde-manger
• Parfait à préparer à l’avance
• Encore meilleur le lendemain
• Une véritable recette du patrimoine québécois

Choisir le bon porc (important)

Pour obtenir la texture idéale, il est préférable d’utiliser du porc haché moyen (environ 70–75 % maigre).

Le gras naturel du porc permet d’obtenir la texture crémeuse caractéristique des cretons.

Si votre porc est très maigre, il faudra ajouter un peu plus de gras pour éviter que la préparation devienne sèche.

Ajustement du Gras

Porc haché moyen
→ ajouter 1 à 2 cuillères à soupe de gras de bacon ou de saindoux

Porc haché maigre
→ ajouter ½ tasse de gras de bacon ou de saindoux

Cet ajustement permet d’obtenir des cretons crémeux plutôt que secs ou granuleux.

Ingrédients

Donne environ 8 à 10 portions

2 lb porc haché moyen
1 à 2 c. à soupe de gras de bacon ou de saindoux
1 oignon moyen, finement râpé
2 tasses de crème à cuisson
2 feuilles de laurier

Épices

½ c. à thé clou de girofle moulu
½ c. à thé piment de la Jamaïque moulu
¼ c. à thé cannelle
2 c. à thé sarriette séchée
1 c. à soupe herbes salées
poivre noir au goût

Petit Plus de Saveur

1 c. à thé bouillon de poulet en poudre
¼ c. à thé paprika fumé

Liant

1 tranche de pain blanc frais, trempée dans un peu de lait et écrasée

Finition

1 c. à soupe vinaigre de cidre

Instructions

1. Dans une casserole épaisse, combiner le porc haché, le gras de bacon, l’oignon râpé, la crème, les feuilles de laurier, les épices, la sarriette, les herbes salées, le bouillon de poulet en poudre et le paprika fumé.

2. Amener lentement à un léger mijotage à feu moyen-doux. Ne pas faire brunir la viande.

3. Cuire à découvert pendant 45 à 60 minutes, en remuant régulièrement.

4. Pendant la cuisson, écraser souvent la viande avec une cuillère de bois ou un pilon à pommes de terre.

5. Lorsque le mélange commence à épaissir, ajouter le pain trempé et poursuivre la cuisson jusqu’à obtenir une texture crémeuse.

6. Retirer les feuilles de laurier.

7. Ajouter le vinaigre de cidre et ajuster l’assaisonnement au besoin.

8. Laisser tiédir, puis transférer dans des contenants.

9. Réfrigérer toute une nuit avant de servir pour un meilleur goût.

Astuce Texture

Si la texture semble encore légèrement granuleuse pendant la cuisson, continuer de mijoter et écraser la préparation avec un pilon. En se défaisant lentement, le porc deviendra plus lisse et facile à tartiner.

D’autres Recettes Québécoises à Découvrir

Si vous aimez la cuisine traditionnelle du Québec, vous pourriez aussi apprécier ces recettes :

• Pouding Chômeur
• Tarte au Sucre
• Fricassée du Québec
• Beignes d’Antan

Service

Les cretons sont traditionnellement servis froids ou à température pièce.

Délicieux :

• sur des rôties beurrées
• avec des cornichons
• au brunch
• avec du pain frais ou des craquelins

Conservation

Réfrigérateur
jusqu’à 5 jours

Congélateur
jusqu’à 2 mois

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]]>Cretons Québécois CrémeuxMaple season recipesTraditional RecipesTemps des SucresRecette du QuébecPork RecipesRichelle FortinSat, 14 Mar 2026 12:30:00 +0000https://www.feeding-a-crowd.com/home/2026/3/14/creamy-qubec-cretons-recipe-traditional-french-canadian-pork-spread5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69b42e504f45f45aad142d02 Recette Française

Creamy Québec Cretons Recipe

Traditional French-Canadian Pork Spread

Creamy Québec cretons are a traditional French-Canadian pork spread made by slowly simmering ground pork with onion, cream, and warm spices until rich and spreadable. Served cold on toast, cretons have long been a staple of Québec breakfasts, sugar shack tables, and old-fashioned family brunches.

This version stays rooted in tradition while adding a small touch of extra depth with a hint of chicken stock and smoked paprika — ingredients that enhance the savoury richness of the pork without overpowering the classic flavor.

Prepared a day ahead, cretons become even better once chilled and spread generously over fresh bread or buttered toast.

A Little History of Cretons

In Québec, cretons are much more than a simple pork spread. They are part of an old culinary tradition that brings many people back to simple breakfasts, buttered toast, and family tables.

Made from ground pork, onion, fat, and warm spices such as clove and cinnamon, cretons have been a staple of French-Canadian home cooking for generations. The mixture is slowly simmered and stirred until the pork breaks down and the texture becomes soft, creamy, and spreadable.

Every household has its own version. Some recipes use breadcrumbs, others use oats, and seasoning levels vary slightly from one family to another. What remains constant is the comforting character of the dish: rich, savoury, and even better the next day when spread thickly on bread.

Today, cretons are still served across Québec at breakfast, brunch, and sugar shack meals, keeping this humble and beloved tradition alive.

Why You’ll Love This Recipe

• Rich and creamy traditional texture
• Deep savoury flavor with classic Québec spices
• Simple pantry ingredients
• Perfect make-ahead breakfast spread
• Even better the next day
• A true Québec heritage recipe

Choosing the Right Pork (Important)

For the best texture, use medium ground pork (about 70–75% lean).

The natural fat in the pork helps create the creamy texture that traditional cretons are known for.

If your pork is lean, you will need to add more fat so the mixture stays rich and spreadable.

Fat Adjustment Guide

Medium ground pork
→ add 1–2 tablespoons bacon fat or lard

Lean ground pork
→ add ½ cup bacon fat or lard

This adjustment ensures the cretons become creamy instead of dry or crumbly.

Ingredients

Serves about 8–10

2 lbs medium ground pork
1–2 tbsp bacon fat or lard (see note above)
1 medium onion, finely grated
2 cups cooking cream
2 bay leaves

Spices

½ tsp ground clove
½ tsp ground allspice
¼ tsp ground cinnamon
2 tsp dried savory
1 tbsp herbes salées
black pepper to taste

Flavour Boost

1 tsp powdered chicken stock
¼ tsp smoked paprika

Binder

1 slice fresh white bread, soaked in a little milk and mashed

Finish

1 tbsp apple cider vinegar

Instructions

1. In a heavy pot, combine the ground pork, bacon fat, grated onion, cream, bay leaves, spices, savory, herbes salées, chicken stock powder, and smoked paprika.

2. Bring the mixture slowly to a gentle simmer over medium-low heat. Do not brown the meat.

3. Cook uncovered for about 45–60 minutes, stirring frequently.

4. Break up the pork repeatedly with a wooden spoon or potato masher as it cooks.

5. When the mixture begins to thicken, add the soaked bread and continue cooking until the cretons become creamy and thick.

6. Remove the bay leaves.

7. Stir in the apple cider vinegar and adjust seasoning if needed.

8. Let the cretons cool slightly, then transfer to containers.

9. Refrigerate overnight before serving for best flavor.

Texture Tip

More Traditional Québec Recipes to Try

If you enjoy traditional Québec comfort food, you might also like these classic recipes from our kitchen:

• Pouding Chômeur
• Tarte au sucre
• Fricassée du Québec
• Old Fashioned Doughnuts

If the cretons seem slightly grainy while cooking, continue simmering and mash the mixture with a potato masher. As the pork slowly breaks down, the texture will become smooth and spreadable.

Serving Suggestions

Cretons are traditionally served cold or at room temperature.

Try them:

• spread thickly on buttered toast
• with pickles or mustard
• as part of a Québec brunch
• with fresh bread and crackers

Storage

Refrigerator
Up to 5 days

Freezer
Up to 2 months

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]]>Creamy Québec Cretons Recipe – Traditional French-Canadian Pork SpreadCabane à SucreDessertsRecette du QuébecDesserts du QuébecRichelle FortinSun, 08 Mar 2026 13:00:00 +0000https://www.feeding-a-crowd.com/home/2026/3/4/tarte-au-sucre-traditionelle-du-qubec5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69a862c028491125abeba10e

Tarte au Sucre du Québec

Une Tradition à Préserver

"La tarte au sucre du Québec a autant de variantes qu’il y a de cuisiniers, mais la tradition exige que la garniture soit plutôt fluide et, en raison de sa richesse, que sa profondeur soit bien moindre que celle des tartes en général."
— Laura Secord Canadian Cookbook

Cette citation décrit parfaitement la façon dont j’ai toujours connu la tarte au sucre du Québec.

C’est un dessert incontournable de nos rassemblements familiaux d’hiver, particulièrement pendant les fêtes et la saison des sucres. Pendant longtemps, je laissais mes tantes préparer les tartes au sucre, comme c’est souvent le cas dans les grandes familles. Mais avec les années, c’est maintenant à notre tour de perpétuer ces traditions familiales si précieuses.

Cette recette est inspirée du Laura Secord Canadian Cookbook, un livre que j’aime particulièrement pour ses recettes simples et authentiques.

Le secret d’une bonne tarte au sucre est de conserver une garniture fine, soyeuse et légèrement coulante. Si la cuisson sur la cuisinière est trop longue, la garniture peut devenir plus ferme et rappeler la tire d’érable. C’est toujours délicieux, bien sûr, mais ce n’est pas tout à fait la texture traditionnelle recherchée.

Pour moi, le sucre d’érable est l’ingrédient idéal pour cette tarte. Il apporte une profondeur et un parfum incomparables. Toutefois, vous pouvez utiliser uniquement du sucre brun, ou un mélange des deux.

Et surtout — utilisez de la crème 35 %.
Dans cette recette, aucune substitution ne donnera le même résultat.

Cette recette se double ou se triple facilement. Préparer une seule tarte me semble toujours un peu dommage, et en plus ces tartes se congèlent parfaitement.

Pourquoi vous allez adorer cette tarte au sucre

Cette tarte au sucre du Québec est l’un des desserts les plus emblématiques de notre patrimoine culinaire. Voici pourquoi cette recette mérite une place dans votre livre de recettes :

• Une recette authentique inspirée du Laura Secord Canadian Cookbook
• Une garniture riche et soyeuse avec sucre d’érable et crème 35 %
• Facile à préparer avec seulement quelques ingrédients
• Parfaite pour les fêtes et la saison des sucres
• Se congèle très bien, idéale pour les grandes familles

Que ce soit pour un repas familial, un brunch du dimanche ou un dessert traditionnel québécois, cette tarte au sucre est toujours un succès.

Ingrédients

• 1 tasse de sucre d’érable

• 1 tasse de sucre brun

• 1 tasse de crème 35 %

• 1 c. à thé d’extrait de vanille ou d’extrait de rhum

• 1/2 c. à thé de sel

Préparation

Préchauffez le four à 190°C (375°F).

Abaissez et foncez une assiette à tarte de 23 cm (9 pouces) avec votre pâte à tarte préférée.
(Retrouvez ma recette de pâte à tarte maison ici.)

Taillez et festonnez les bords, sans piquer le fond.

Dans une casserole, mélangez le sucre d’érable, le sucre brun, la crème et le sel.

Portez doucement à ébullition à feu moyen.

Laissez mijoter environ 10 minutes, jusqu’à ce que la préparation épaississe légèrement.

Retirez du feu et incorporez l’extrait de vanille ou de rhum.

Laissez tiédir la garniture avant de la verser dans la croûte à tarte préparée.

Faites cuire au four pendant 30 à 35 minutes, jusqu’à ce que les bords soient pris et que le centre reste légèrement tremblotant.

Astuces pour Réussir la Tarte au Sucre

Pour vérifier la cuisson, secouez doucement la tarte.
Si seul le centre tremble légèrement, elle est prête.

La garniture continuera de prendre en refroidissant, tout en restant fondante.

Cette tarte est riche et sucrée, exactement comme le voulait ma mère. Chez nous, nous la servons toujours avec une touche de crème épaisse.

Mes enfants, eux, la préfèrent avec une boule de crème glacée à la vanille.

Pour ma part, la crème épaisse me ramène toujours à de doux souvenirs de ma mère.

Conservation

La tarte au sucre se conserve 2 à 3 jours au réfrigérateur.

Elle peut aussi être congelée jusqu’à 3 mois.
Laissez-la simplement dégeler au réfrigérateur avant de servir.

Questions fréquentes sur la tarte au sucre

Pourquoi ma tarte au sucre est-elle trop liquide ?

La garniture doit rester légèrement tremblotante au centre lorsqu’elle sort du four. En refroidissant, elle va naturellement épaissir. Si elle est trop liquide, il est possible que la cuisson ait été un peu courte.

Peut-on congeler la tarte au sucre ?

Oui. La tarte au sucre se congèle très bien. Laissez-la refroidir complètement, enveloppez-la bien et conservez-la jusqu’à 3 mois au congélateur.

Quelle crème utiliser pour la tarte au sucre ?

Pour obtenir une garniture riche et onctueuse, il est préférable d’utiliser de la crème 35 %. Les crèmes plus légères donnent une texture moins soyeuse.

Peut-on remplacer le sucre d’érable ?

Oui. Si vous n’avez pas de sucre d’érable, vous pouvez utiliser uniquement du sucre brun. La tarte sera tout de même délicieuse, mais le sucre d’érable apporte un parfum unique.

Pourquoi ma garniture ressemble à de la tire ?

Si le mélange est cuit trop longtemps sur la cuisinière, il peut épaissir davantage et donner une texture plus ferme, proche de la tire d’érable. Pour une texture traditionnelle, il faut simplement laisser mijoter environ 10 minutes.

Variantes de la tarte au sucre

Selon les familles et les régions du Québec, la tarte au sucre peut être préparée de différentes façons :

• avec sucre d’érable

• avec sucre brun

• avec sirop d’érable

• avec crème ou lait évaporé

Chaque version possède sa propre texture et son caractère, mais toutes célèbrent la richesse de notre patrimoine culinaire québécois.

Autres desserts traditionnels de la cabane à sucre

Si vous aimez la tarte au sucre du Québec, vous aimerez aussi ces desserts traditionnels souvent servis pendant la saison des sucres :

• Pouding chômeur – un dessert chaud au sirop d’érable typiquement québécois
• Beignes d’Antan – une pâtisserie traditionnelle faite avec de la pâte roulée et du sucre
• Grands-pères au sirop d’érable – de tendres boulettes de pâte cuites dans un sirop d’érable chaud

Ces recettes font partie des desserts emblématiques de la cabane à sucre québécoise, transmis de génération en génération.

Tarte au Sucre Traditionnelle du Québec

Cette recette est inspirée du Laura Secord Canadian Cookbook, un livre que j’aime particulièrement pour ses recettes simples et authentiques.

Ingredients

• 1 tasse de sucre d’érable
• 1 tasse de sucre brun
• 1 tasse de crème 35 %
• 1 c. à thé d’extrait de vanille ou d’extrait de rhum
• 1/2 c. à thé de sel

Instructions

1. Préchauffez le four à 190°C (375°F).
2. Abaissez et foncez une assiette à tarte de 23 cm (9 pouces) avec votre pâte à tarte préférée.
3. (Retrouvez ma recette de pâte à tarte maison ici.)
4. Taillez et festonnez les bords, sans piquer le fond.
5. Dans une casserole, mélangez le sucre d’érable, le sucre brun, la crème et le sel.
6. Portez doucement à ébullition à feu moyen.
7. Laissez mijoter environ 10 minutes, jusqu’à ce que la préparation épaississe légèrement.
8. Retirez du feu et incorporez l’extrait de vanille ou de rhum.
9. Laissez tiédir la garniture avant de la verser dans la croûte à tarte préparée.
10. Faites cuire au four pendant 30 à 35 minutes, jusqu’à ce que les bords soient pris et que le centre reste légèrement tremblotant.
11. Astuces pour Réussir la Tarte au Sucre
12. Pour vérifier la cuisson, secouez doucement la tarte.
13. Si seul le centre tremble légèrement, elle est prête.
14. La garniture continuera de prendre en refroidissant, tout en restant fondante.

Did you make this recipe?

Pets de Sœur – Une douceur du temps des sucres

Certaines recettes naissent d’une grande planification.
D’autres naissent simplement d’un peu d’ingéniosité dans la cuisine.

Les pets de sœur appartiennent à cette deuxième catégorie.

Ce petit dessert traditionnel du Québec n’était pas vraiment une recette à l’origine. C’était plutôt une façon astucieuse d’utiliser les restes de pâte à tarte après avoir préparé une tourtière, une tarte au sucre ou une tarte aux fruits.

Au lieu de jeter les morceaux de pâte, on les roulait mince, on les tartinait de beurre et de cassonade, puis on roulait le tout en spirale avant de cuire ces petites bouchées dans un peu de sirop ou d’eau pour créer un caramel.

Le résultat est simple mais absolument délicieux :
des bords croustillants, un centre fondant et ce goût incomparable des desserts du temps des sucres.

Et bien sûr, il y a le nom.

Depuis des générations, les enfants du Québec rient lorsqu’ils entendent parler de pets de sœur. Ce nom amusant fait partie du folklore culinaire québécois et rappelle le sens de l’humour qui accompagne souvent les recettes traditionnelles.

Aujourd’hui, les pets de sœur restent l’un des petits desserts les plus simples et les plus aimés des cuisines québécoises.

Pourquoi vous allez aimer cette recette

• Un dessert classique du temps des sucres
• Une excellente façon d’utiliser les restes de pâte à tarte
• Des ingrédients simples et économiques
• Des bords croustillants et un centre caramélisé
• Prêts en environ 25 minutes

Parfois, les desserts les plus simples sont aussi les meilleurs.

Ingrédients

Pour environ 8 petits pets de sœur

• restes de pâte à tarte (environ une abaisse)

• 3 cuillères à soupe de beurre, ramolli

• ½ tasse de cassonade

• ¼ tasse de sirop d’érable ou d’eau

• facultatif : une pincée de cannelle

Comment faire des pets de sœur

1. Préchauffer le four
   Préchauffer le four à 375°F (190°C).

2. Abaisser la pâte
   Rouler la pâte à tarte en un rectangle mince d’environ ⅛ de pouce d’épaisseur.

3. Ajouter la garniture
   Étendre le beurre sur toute la surface de la pâte et saupoudrer uniformément de cassonade.

4. Rouler la pâte
   Rouler la pâte fermement pour former un cylindre, comme pour des roulés à la cannelle.

5. Couper les spirales
   Couper des morceaux d’environ 1 pouce d’épaisseur.

6. Préparer le plat
   Verser le sirop d’érable (ou l’eau) au fond d’un petit plat allant au four.

7. Disposer les roulés
   Placer les spirales debout dans le plat.

8. Cuire
   Cuire pendant 20 à 25 minutes, jusqu’à ce que les pets de sœur soient dorés et que la cassonade forme un caramel.

Servir chaud, ou le lendemain matin avec votre café ou en collation avec votre thé, les enfants les adore avec un bon verre de lait froid.

Un truc délicieux : utiliser les pets de sœur comme garniture de tarte

Une de mes façons préférées d’utiliser les restes de pâte est de cuire les pets de sœur directement sur une tarte.

Cette idée fonctionne particulièrement bien avec les tartes de type custard, dont la garniture est très liquide au départ.

Essayez d’ajouter quelques spirales de pets de sœur au centre d’une :

• tarte au sucre
• tarte à la citrouille
• tarte au sirop d’érable
• tarte au babeurre

Pendant la cuisson, les spirales caramélisent doucement pendant que la garniture de la tarte prend.

Le résultat est à la fois beau et délicieux.

Comment servir les pets de sœur

Les pets de sœur sont meilleurs :

• chauds, tout juste sortis du four
• avec un filet de sirop d’érable
• avec un bon café ou thé
• comme petit dessert lors d’un repas du temps des sucres

Questions fréquentes

Pourquoi appelle-t-on cela des pets de sœur ?

Le nom fait partie du folklore culinaire québécois et rappelle les noms humoristiques que l’on donnait parfois aux pâtisseries.

Peut-on les faire sans restes de pâte ?

Oui. Il suffit de préparer une pâte à tarte et de l’abaisser mince avant de suivre la recette.

Peut-on les congeler ?

Ils sont meilleurs frais, mais peuvent être congelés et réchauffés doucement au four.

L’histoire curieuse des pets de sœur

Le nom pets de sœur fait sourire depuis des générations.

D’autres recettes traditionnelles du temps des sucres

Si vous aimez les desserts et plats traditionnels du Québec, essayez aussi :

• Tarte au sucre du Québec
• Pets de sœur traditionnels
• Fricassée du Québec
• Cretons maison
• Fèves au lard à l’ancienne

Ces recettes font partie des grands classiques servis lors des repas du temps des sucres et des cabanes à sucre.

À la cabane à sucre

On retrouve des desserts portant un nom similaire dans plusieurs traditions culinaires européennes. En France, par exemple, il existe une pâtisserie appelée pets de nonne, qui consiste en de petits beignets frits faits avec une pâte à choux.

Dans certaines régions d’Italie et d’Espagne, des pâtisseries semblables étaient préparées dans des couvents et portaient aussi des noms humoristiques.

Cependant, les pets de sœur du Québec sont très différents. Au lieu d’être frits, ils sont faits avec de la pâte à tarte roulée, du beurre et de la cassonade, puis cuits lentement jusqu’à ce que le sucre fonde en caramel.

Cette transformation simple des restes de pâte en petit dessert sucré est devenue une tradition bien ancrée dans la cuisine québécoise et dans les repas du temps des sucres.

Pets de Sœur – Une douceur du temps des sucres

Les pets de sœur appartiennent à cette deuxième catégorie.

Ce petit dessert traditionnel du Québec n’était pas vraiment une recette à l’origine. C’était plutôt une façon astucieuse d’utiliser les restes de pâte à tarte après avoir préparé une tourtière, une tarte au sucre ou une tarte aux fruits.

Ingredients

• Ingrédients
• Pour environ 8 petits pets de sœur
• restes de pâte à tarte (environ une abaisse)
• 3 cuillères à soupe de beurre, ramolli
• ½ tasse de cassonade
• ¼ tasse de sirop d’érable ou d’eau
• facultatif : une pincée de cannelle

Instructions

1. Préchauffer le four
2. Préchauffer le four à 375°F (190°C).
3. Abaisser la pâte
4. Rouler la pâte à tarte en un rectangle mince d’environ ⅛ de pouce d’épaisseur.
5. Ajouter la garniture
6. Étendre le beurre sur toute la surface de la pâte et saupoudrer uniformément de cassonade.
7. Rouler la pâte
8. Rouler la pâte fermement pour former un cylindre, comme pour des roulés à la cannelle.
9. Couper les spirales
10. Couper des morceaux d’environ 1 pouce d’épaisseur.
11. Préparer le plat
12. Verser le sirop d’érable (ou l’eau) au fond d’un petit plat allant au four.
13. Disposer les roulés
14. Placer les spirales debout dans le plat.
15. Cuire
16. Cuire pendant 20 à 25 minutes, jusqu’à ce que les pets de sœur soient dorés et que la cassonade forme un caramel.
17. Servir chaud, ou le lendemain matin avec votre café ou en collation avec votre thé, les enfants les adore avec un bon verre de lait froid.

Did you make this recipe?

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]]>Petes de Sœur Traditionnels – Pâtisserie Classique du Temps des Sucres5 Ingredients recipeCabane à SucreCrowd PleasersDesserts du QuébecRecette du QuébecTraditional RecipesVintage RecipesRichelle FortinSat, 07 Mar 2026 13:30:00 +0000https://www.feeding-a-crowd.com/home/2026/3/7/traditional-pets-de-sur-qubec-sugar-shack-pastry-made-with-pie-dough5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69aaf8d577832672a9564c0c Recette Française

Pets de Sœur – A Classic Québec Sugar Shack Treat

Some desserts are carefully planned.
Others are born out of thrift, creativity, and a little bit of kitchen mischief.

Pets de Sœur belong firmly in the second category.

This traditional Québec pastry was never meant to be a proper recipe. Instead, it was the clever way grandmothers used up leftover pie dough after making tourtière, sugar pie, or fruit pies. Rather than letting scraps go to waste, they rolled the dough thin, spread it with butter and brown sugar, and baked the little spirals in a simple caramel sauce.

The result is something magical:
crispy edges, gooey caramel centers, and the unmistakable taste of old-fashioned sugar shack baking.

And of course, there’s the name.

Children across Québec have giggled at it for generations. My kids and grandchildren wait for these when they are baking with me.
“Pets de Sœur” literally translates to Nun’s Farts, a mischievous name that somehow stuck and became part of our culinary folklore.

Today they remain one of the simplest and most beloved treats of Québec kitchens.

Why You’ll Love This Recipe

• A true Québec sugar shack classic
• Made with simple pantry ingredients
• The perfect way to use leftover pie dough
• Crispy caramelized edges with a soft center
• Ready in about 25 minutes

These little pastries prove that some of the best desserts come from the simplest ideas.

Ingredients

For about 8 small pastries

• 1 pie crust worth of pie dough scraps

• 3 tablespoons butter, softened

• ½ cup brown sugar

• ¼ cup maple syrup or water

• Optional: pinch cinnamon

How to Make Pets de Sœur

1. Preheat the oven
   Set your oven to 375°F (190°C).

2. Roll the dough
   Roll the leftover pie dough into a thin rectangle, about ⅛ inch thick.

3. Add the filling
   Spread the softened butter over the dough and sprinkle evenly with brown sugar.

4. Roll the dough
   Roll the dough tightly into a log, just like cinnamon rolls.

5. Slice the spirals
   Cut into pieces about 1 inch thick.

6. Prepare the baking dish
   Pour the maple syrup (or water) into the bottom of a small baking dish.

7. Arrange the pastries
   Place the spirals cut-side up in the dish.

8. Bake
   Bake for 20–25 minutes, until the pastries are golden and the sugar has turned into a rich caramel sauce.

Serve warm. Or have for breakfast with coffee or a lovely snack with tea in the afternoon.

Richelle’s Kitchen Tip – Use Pets de Sœur as a Pie Topping

One of my favorite ways to use leftover dough is to bake Pets de Sœur directly on top of a pie.

This works beautifully with custard-style pies, where the filling starts quite liquid and slowly sets in the oven.

Try placing a few spirals gently in the center of:

• Sugar pie (tarte au sucre)
• Pumpkin pie
• Maple custard pie
• Buttermilk pie

As the pie bakes, the little spirals caramelize while the custard sets underneath.

It creates a beautiful dessert and turns leftover dough into something truly special.

Serving Suggestions

Pets de Sœur are best served:

• Warm from the oven
• With a drizzle of maple syrup
• With strong coffee or tea
• As part of a traditional sugar shack meal

FAQ

Why are they called Pets de Sœur?

The name literally means “Nun’s Farts.”
Like many traditional recipes, the origin is playful folklore that has survived for generations in Québec kitchens.

Can I make these without leftover dough?

Yes. Simply prepare your favorite pie dough recipe and roll it thin before adding the filling.

Can I freeze them?

They are best eaten fresh but can be frozen and reheated gently in the oven.

The Curious History of Pets de Sœur

Few desserts in Québec have a name that makes people smile quite as quickly as Pets de Sœur.

The name literally translates to “Nun’s Farts”, a playful and slightly mischievous title that has been part of Québec culinary folklore for generations. While it sounds humorous today, the name is actually linked to a long tradition of convent baking in Europe.

Food historians believe the name likely comes from older European pastries made in convent kitchens. Similar sweets existed in France, Italy, and Spain, where nuns often prepared simple fried or baked dough desserts for their communities. In several of these languages, pastries associated with convent kitchens also carried playful names referring to “nun’s farts,” possibly because the dough would puff or bubble during cooking.

Some culinary historians point to an Italian connection, where convent pastries with similar names and techniques were prepared centuries ago. When French settlers arrived in Québec, many recipes and culinary traditions were carried across the Atlantic, including the habit of transforming simple dough into sweet treats.

In Québec kitchens, the recipe evolved into something wonderfully practical. Instead of making a separate dough, cooks simply used leftover scraps from pie or tourtière pastry, rolled them with butter and brown sugar, and baked them in a small dish where the sugar melted into caramel.

What began as a way to avoid wasting dough became one of the most beloved little desserts of Québec’s sugar shack tradition.

Today, Pets de Sœur remain a reminder of the resourceful cooking that shaped traditional Québec cuisine: simple ingredients, no waste, and a bit of humor at the table.

In many Québec families, including mine, Pets de Sœur were simply the reward for helping roll pie dough — the sweet little pastries that appeared when the real baking was done.

Pets de Sœur – A Classic Québec Sugar Shack Treat

Pets de Sœur belong firmly in the second category.

This traditional Québec pastry was never meant to be a proper recipe. Instead, it was the clever way grandmothers used up leftover pie dough after making tourtière, sugar pie, or fruit pies. Rather than letting scraps go to waste, they rolled the dough thin, spread it with butter and brown sugar, and baked the little spirals in a simple caramel sauce.

Ingredients

• 1 pie crust worth of pie dough scraps
• 3 tablespoons butter, softened
• ½ cup brown sugar
• ¼ cup maple syrup or water
• Optional: pinch cinnamon

Instructions

1. Preheat the oven
2. Set your oven to 375°F (190°C).
3. Roll the dough
4. Roll the leftover pie dough into a thin rectangle, about ⅛ inch thick.
5. Add the filling
6. Spread the softened butter over the dough and sprinkle evenly with brown sugar.
7. Roll the dough
8. Roll the dough tightly into a log, just like cinnamon rolls.
9. Slice the spirals
10. Cut into pieces about 1 inch thick.
11. Prepare the baking dish
12. Pour the maple syrup (or water) into the bottom of a small baking dish.
13. Arrange the pastries
14. Place the spirals cut-side up in the dish.
15. Bake
16. Bake for 20–25 minutes, until the pastries are golden and the sugar has turned into a rich caramel sauce.
17. Serve warm. Or have for breakfast with coffee or a lovely snack with tea in the afternoon.

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]]>Traditional Pets de Sœur (Québec Sugar Shack Pastry Made with Pie Dough)Autumn RecipesBakingBrunchCakesCoffee CakesCrowd PleasersFall RecipesHomemadePumpkinRichelle FortinThu, 05 Feb 2026 13:00:00 +0000https://www.feeding-a-crowd.com/home/2026/2/3/spiced-pumpkin-bread-with-pearl-sugar-amp-salted-maple-butter-46r7n5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:6983b58d1496c853b930aea2

(Donne 2 pains)

Quand l’automne s’installe, il y a peu de choses aussi réconfortantes qu’un pain à la citrouille tout juste sorti du four. Cette version, faite à l’huile d’olive, est exceptionnellement moelleuse, riche en épices chaudes et surmontée d’une fine couche de sucre perlé croustillant qui lui donne une touche pâtissière irrésistible.

C’est un pain à la citrouille qui se tient bien, qui se tranche parfaitement et qui reste tendre pendant plusieurs jours. Servi avec un beurre à l’érable salé, il est aussi délicieux au déjeuner qu’au goûter — ou comme petite douceur à offrir.

Purée de citrouille fraîche ou en conserve : quelle est la différence?

La purée de citrouille fraîche et la purée de citrouille en conserve ne réagissent pas de la même façon en pâtisserie.

La purée fraîche contient beaucoup plus d’eau. Si elle est utilisée telle quelle, elle peut rendre le pain dense ou humide au centre. Pour obtenir un bon résultat, la purée fraîche doit être mijotée doucement sur la cuisinière afin d’éliminer l’excès de liquide et devenir bien épaisse. Elle doit ensuite refroidir complètement avant d’être utilisée.

La purée de citrouille en conserve, quant à elle, est déjà cuite et concentrée. Elle offre une texture stable et constante, ce qui en fait l’option la plus fiable pour cette recette.

👉 Pour un résultat optimal, cette recette est conçue avec de la purée de citrouille en conserve.

Pourquoi vous allez adorer cette recette

• Texture ultra moelleuse grâce à l’huile d’olive

• Mélange d’épices bien équilibré, sans être trop sucré

• Le sucre perlé ajoute un contraste croustillant irrésistible

• Se conserve très bien pendant plusieurs jours

• Parfait à congeler ou à offrir en cadeau

Ingrédients

Pain à la citrouille

• 5 tasses de farine tout usage non blanchie

• 4 c. à thé de cannelle moulue

• 4 c. à thé de sel casher

• 2 c. à thé de poudre à pâte

• 1 c. à thé de bicarbonate de soude

• 1 c. à thé de muscade fraîchement râpée (ou moulue)

• ½ c. à thé de clous de girofle moulus

• 4 gros œufs

• 3 tasses de sucre

• 2 conserves (15 oz / 425 g chacune) de purée de citrouille

• 8 c. à thé de gingembre en pot ou fraîchement râpé

• 2 tasses d’huile d’olive extra vierge

Garniture

• Sucre perlé ou graines de citrouilles au goût

Préparation

1. Préchauffer le four à 325 °F (165 °C).
   Graisser légèrement deux moules à pain de 9 x 5 po. Tapisser le fond de papier parchemin en laissant dépasser sur les côtés longs pour faciliter le démoulage.

2. Dans un bol moyen, fouetter la farine, la cannelle, le sel, la poudre à pâte, le bicarbonate de soude, la muscade et les clous de girofle. Réserver.

3. Dans un grand bol ou le bol d’un batteur sur socle, fouetter les œufs, le sucre, la purée de citrouille et le gingembre jusqu’à obtenir un mélange homogène.

4. En fouettant, verser l’huile d’olive en filet, jusqu’à ce que le mélange soit lisse, brillant et bien émulsionné.

5. Incorporer délicatement la moitié des ingrédients secs au mélange humide, juste assez pour qu’il n’y ait plus de traces de farine. Ajouter le reste des ingrédients secs et mélanger à basse vitesse, sans trop travailler la pâte.

6. Répartir la pâte également dans les moules préparés et lisser le dessus. Parsemer généreusement de sucre perlé en appuyant légèrement pour qu’il adhère.

7. Option d’utiliser des graines de citrouille.

8. Cuire au four, en tournant les moules à mi-cuisson, pendant 80 à 90 minutes, ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.

9. Laisser tiédir, puis démouler à l’aide du papier parchemin et laisser refroidir complètement sur une grille.

Beurre à l’érable salé

Ingrédients

• 1 tasse de beurre, température ambiante

• 4 c. à soupe de sirop d’érable pur

• 2 c. à thé de sel en flocons, plus pour le service

Préparation

Fouetter tous les ingrédients jusqu’à obtention d’un beurre lisse et onctueux. Servir à température ambiante ou légèrement refroidi.

Conservation

• Se conserve jusqu’à 4 jours à température ambiante, bien enveloppé

• Se congèle très bien jusqu’à 3 mois

Pain à la citrouille à l’huile d’olive, épices & sucre perlé

C’est un pain à la citrouille qui se tient bien, qui se tranche parfaitement et qui reste tendre pendant plusieurs jours. Servi avec un beurre à l’érable salé, il est aussi délicieux au déjeuner qu’au goûter — ou comme petite douceur à offrir.

Ingredients

• 5 tasses de farine tout usage non blanchie
• 4 c. à thé de cannelle moulue
• 4 c. à thé de sel casher
• 2 c. à thé de poudre à pâte
• 1 c. à thé de bicarbonate de soude
• 1 c. à thé de muscade fraîchement râpée (ou moulue)
• ½ c. à thé de clous de girofle moulus
• 4 gros œufs
• 3 tasses de sucre
• 2 conserves (15 oz / 425 g chacune) de purée de citrouille
• 8 c. à thé de gingembre en pot ou fraîchement râpé
• 2 tasses d’huile d’olive extra vierge
• Garniture
• Sucre perlé ou graines de citrouilles au goût

Instructions

1. Préchauffer le four à 325 °F (165 °C).
2. Graisser légèrement deux moules à pain de 9 x 5 po. Tapisser le fond de papier parchemin en laissant dépasser sur les côtés longs pour faciliter le démoulage.
3. Dans un bol moyen, fouetter la farine, la cannelle, le sel, la poudre à pâte, le bicarbonate de soude, la muscade et les clous de girofle. Réserver.
4. Dans un grand bol ou le bol d’un batteur sur socle, fouetter les œufs, le sucre, la purée de citrouille et le gingembre jusqu’à obtenir un mélange homogène.
5. En fouettant, verser l’huile d’olive en filet, jusqu’à ce que le mélange soit lisse, brillant et bien émulsionné.
6. Incorporer délicatement la moitié des ingrédients secs au mélange humide, juste assez pour qu’il n’y ait plus de traces de farine. Ajouter le reste des ingrédients secs et mélanger à basse vitesse, sans trop travailler la pâte.
7. Répartir la pâte également dans les moules préparés et lisser le dessus. Parsemer généreusement de sucre perlé en appuyant légèrement pour qu’il adhère.
8. Option d’utiliser des graines de citrouille.
9. Cuire au four, en tournant les moules à mi-cuisson, pendant 80 à 90 minutes, ou jusqu’à ce qu’un cure-dent inséré au centre en ressorte propre.
10. Laisser tiédir, puis démouler à l’aide du papier parchemin et laisser refroidir complètement sur une grille.

1. Ingrédients:
2. 1 tasse de beurre, température ambiante
3. 4 c. à soupe de sirop d’érable pur
4. 2 c. à thé de sel en flocons, plus pour le service
5. Préparation
6. Fouetter tous les ingrédients jusqu’à obtention d’un beurre lisse et onctueux. Servir à température ambiante ou légèrement refroidi.

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]]>Pain à la citrouille à l’huile d’olive, épices & sucre perléAutumn RecipesBakingBrunchCakesCoffee CakesCrowd PleasersFall RecipesHomemadePumpkinRichelle FortinWed, 04 Feb 2026 21:09:16 +0000https://www.feeding-a-crowd.com/home/2026/2/3/spiced-pumpkin-bread-with-pearl-sugar-amp-salted-maple-butter5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69823c175064413224d5ed37

(Makes 2 loaves)

There’s something grounding about baking with pumpkin when the days start to cool. This deeply spiced pumpkin bread is rich, tender, and generously scented with cinnamon, nutmeg, cloves, and ginger. Finished with a crackly crown of pearl sugar and served with salted maple butter, it’s the kind of loaf that feels equally right on a fall brunch table, tucked into a lunchbox, or sliced thick with a cup of afternoon coffee.

Moist without being heavy and boldly spiced without being overpowering, this is a pumpkin bread that feels both nostalgic and just a little elevated — the kind you make once and then come back to every single year.

Fresh Pumpkin Purée vs. Canned Pumpkin

Fresh pumpkin purée and canned pumpkin purée are not interchangeable without a small adjustment.

Fresh pumpkin purée contains significantly more water. If used as-is, it can lead to a dense or gummy loaf. To use fresh purée successfully, it should be simmered gently on the stovetop until thickened and reduced, allowing excess moisture to evaporate. Let it cool completely before baking.

Canned pumpkin purée, on the other hand, is already cooked and concentrated, making it consistent and reliable for baking. For this recipe, canned pumpkin is recommended unless you’ve taken the time to properly reduce fresh purée.

Why You’ll Love This Pumpkin Bread

• Exceptionally moist and tender thanks to oil instead of butter

• Bold, warm spices that taste like true autumn, not just pumpkin

• Pearl sugar topping adds a subtle crunch and bakery-style finish

• Keeps beautifully for days and slices like a dream

• Perfect for gifting, freezing, or serving with maple butter

Spiced Pumpkin Bread (2 Loaves)

Ingredients

Pumpkin Bread

• 5 cups unbleached all-purpose flour

• 4 tsp ground cinnamon

• 4 tsp kosher salt

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp freshly grated nutmeg (or ground nutmeg)

• ½ tsp ground cloves

• 4 large eggs

• 3 cups sugar

• 2 (15-oz) cans pumpkin purée

• 8 tsp jarred ginger or freshly grated ginger

• 2 cups extra-virgin oil

Topping

• Pearl sugar, or pumpkin seeds for sprinkling

Instructions

1. Preheat the oven to 325°F (165°C).
   Lightly grease two 9×5-inch loaf pans with nonstick spray. Line the bottoms with parchment paper, leaving a generous overhang on the long sides for easy removal.

2. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves. Set aside.

3. In a large bowl or stand mixer fitted with the whisk attachment, beat the eggs, sugar, pumpkin purée, and gingeruntil smooth.

4. With the mixer running, slowly stream in the oil, whisking continuously until the mixture is fully emulsified and glossy.

5. Gently fold in half of the dry ingredients, mixing just until no dry spots remain. Repeat with the remaining dry ingredients, mixing on low and being careful not to overwork the batter.

6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Sprinkle generously with pearl sugar, pressing lightly so it adheres.

7. Bake, rotating the pans halfway through, for 80–90 minutes, or until a tester inserted into the center comes out clean.

8. Let the loaves cool slightly, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely.

Salted Maple Butter

Ingredients

• 1 cup butter, room temperature

• 4 Tbsp pure maple syrup

• 2 tsp flaky sea salt, plus more for serving

Instructions
Beat all ingredients together until light and smooth. Chill slightly or serve at room temperature with thick slices of pumpkin bread.

Make Ahead & Storage

• Keeps up to 4 days tightly wrapped at room temperature

• Freezes beautifully for up to 3 months (wrap well)

Spiced Pumpkin Bread with Pearl Sugar & Salted Maple Butter

Moist without being heavy and boldly spiced without being overpowering, this is a pumpkin bread that feels both nostalgic and just a little elevated — the kind you make once and then come back to every single year.

Ingredients

• Pumpkin Bread
• 5 cups unbleached all-purpose flour
• 4 tsp ground cinnamon
• 4 tsp kosher salt
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp freshly grated nutmeg (or ground nutmeg)
• ½ tsp ground cloves
• 4 large eggs
• 3 cups sugar
• 2 (15-oz) cans pumpkin purée
• 8 tsp jarred ginger or freshly grated ginger
• 2 cups extra-virgin oil
• Topping
• Pearl sugar or pumpkin seeds for sprinkling

Instructions

1. Preheat the oven to 325°F (165°C).
2. Lightly grease two 9×5-inch loaf pans with nonstick spray. Line the bottoms with parchment paper, leaving a generous overhang on the long sides for easy removal.
3. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, nutmeg, and cloves. Set aside.
4. In a large bowl or stand mixer fitted with the whisk attachment, beat the eggs, sugar, pumpkin purée, and gingeruntil smooth.
5. With the mixer running, slowly stream in the oil, whisking continuously until the mixture is fully emulsified and glossy.
6. Gently fold in half of the dry ingredients, mixing just until no dry spots remain. Repeat with the remaining dry ingredients, mixing on low and being careful not to overwork the batter.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Sprinkle generously with pearl sugar, pressing lightly so it adheres.
8. Bake, rotating the pans halfway through, for 80–90 minutes, or until a tester inserted into the center comes out clean.
9. Let the loaves cool slightly, then use the parchment overhang to lift them out and transfer to a wire rack to cool completely.

1. Ingredients
2. 1 cup butter, room temperature
3. 4 Tbsp pure maple syrup
4. 2 tsp flaky sea salt, plus more for serving
5. Instructions
6. Beat all ingredients together until light and smooth. Chill slightly or serve at room temperature with thick slices of pumpkin bread.

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]]>Spiced Pumpkin Bread with Pearl Sugar & Salted Maple ButterComfort FoodCrowd PleasersPastaPasta DishesTomatoesTraditional RecipesRichelle FortinThu, 13 Nov 2025 21:00:00 +0000https://www.feeding-a-crowd.com/home/2025/11/11/lasagna-roll-ups-and-stuffed-shells-with-creamy-ricotta-spinach-amp-bchamel-xdrz75782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:69160bdcc14a29488ea2977e

Cette recette respire la famille, le réconfort et les saveurs du cœur — le genre de plat qui nourrit autant l’âme que le congélateur.
J’ai préparé ces roulés de lasagne et coquilles farcies pour mes trois enfants qui attendent chacun un bébé, afin qu’ils aient un repas maison, nourrissant et prêt à être réchauffé. Bien sûr, j’en ai fait quelques plats de plus — pour moi, pour offrir, ou pour ces soirées où quelqu’un a besoin d’un peu de chaleur maison.

La garniture combine la légèreté de la ricotta et l’onctuosité du fromage à la crème, rehaussée d’un soupçon de paprika fumé (ma touche signature !), le tout nappé d’une sauce béchamel au parmesan et de ma sauce tomate maison.

Pourquoi vous aimerez cette recette

• Crémeuse sans être lourde : la ricotta apporte de la légèreté et le fromage à la crème une texture veloutée.

• Parfaite pour la préparation à l’avance : à rouler, à cuire ou à congeler selon vos besoins.

• Pleine de caractère : ail, oignon rouge, épinards, parmesan et paprika fumé donnent une profondeur incroyable.

• Des portions idéales : une demi-boîte de lasagnes et une demi-boîte de coquilles suffisent pour régaler toute la famille.

Ingrédients

Pour la garniture :

• 2 contenants (env. 475 g chacun) de fromage ricotta

• 2 paquets (env. 250 g chacun) de fromage à la crème, ramolli

• 4 à 5 œufs

• 1 petit oignon rouge, finement haché

• 2 à 3 gousses d’ail, émincées

• 4 tasses de jeunes épinards biologiques

• 1 c. à thé de paprika fumé

• 2 c. à thé de sel et 2 c. à thé de poivre noir fraîchement moulu (environ 1 c. à thé de chaque par contenant de fromage)

• (Facultatif) Une pincée de muscade fraîchement râpée

Pour la béchamel :

• 4 c. à soupe de beurre

• 4 c. à soupe de farine

• 3 ½ tasses de lait (entier ou 2 %)

• 2 c. à soupe de parmesan râpé

• Sel, poivre et une pincée de muscade

Pour la sauce tomate :

• 6 à 8 tasses de sauce spaghetti maison

Pour le montage :

• ½ boîte de pâtes à lasagne, cuites et égouttées

• ½ boîte de grosses coquilles, cuites et égouttées

• Mozzarella fraîchement râpée (pour gratiner)

• Quelques noisettes de beurre ou morceaux de fromage à la crème (facultatif, pour plus d’onctuosité)

Préparation

1. Faire revenir les légumes :
   Dans une poêle, chauffer un filet d’huile d’olive à feu moyen. Ajouter l’oignon rouge et l’ail ; cuire jusqu’à ce qu’ils soient tendres et parfumés. Incorporer les épinards et faire sauter jusqu’à ce qu’ils soient flétris. Retirer du feu et laisser tiédir.

2. Préparer la garniture au fromage :
   Dans un grand bol, mélanger la ricotta, le fromage à la crème, les œufs, le paprika fumé, le sel et le poivre jusqu’à consistance lisse. Ajouter le mélange d’épinards.
   👉 Réfrigérer la préparation pendant au moins 1 heure avant de l’utiliser. Cela permet au mélange de se raffermir et d’être plus facile à étaler sans qu’il soit trop liquide.

3. Préparer la béchamel :
   Dans une casserole, faire fondre le beurre. Ajouter la farine et fouetter 1 minute. Verser graduellement le lait en fouettant jusqu’à épaississement. Ajouter le parmesan, puis assaisonner de sel, poivre et muscade.

4. Assembler les pâtes :
   Étaler une fine couche de sauce tomate au fond de vos plats à cuisson.

   • Pour les roulés de lasagne, étaler environ 2 c. à soupe de garniture sur chaque pâte, rouler et déposer côté joint vers le bas.

   • Pour les coquilles, farcir généreusement chaque coquille et les disposer dans la sauce.

5. Couvrir et gratiner :
   Napper de sauce béchamel, ajouter une couche de sauce tomate et parsemer de mozzarella. Ajouter quelques noisettes de beurre ou morceaux de fromage à la crème pour un effet ultra crémeux.

6. Cuire ou congeler :

   • Cuisson immédiate : couvrir de papier d’aluminium et cuire à 375 °F (190 °C) pendant 35 à 40 minutes. Retirer le papier et cuire encore 10 minutes pour dorer.

   • Congélation : recouvrir hermétiquement de papier d’aluminium et congeler avant cuisson. Décongeler au réfrigérateur toute la nuit avant de cuire comme indiqué.

Suggestions de service

Servir avec une salade verte croquante, du pain à l’ail ou des légumes rôtis. Accompagner d’un verre de vin rouge pour un repas réconfortant et généreux.

Conservation

• Réfrigération : se conserve 3 à 4 jours dans un contenant hermétique.

• Congélation : les plats non cuits se conservent jusqu’à 3 mois au congélateur. Décongeler au réfrigérateur avant la cuisson.

Roulés de lasagne et coquilles farcies à la ricotta, aux épinards et à la béchamel

Cette recette respire la famille, le réconfort et les saveurs du cœur — le genre de plat qui nourrit autant l’âme que le congélateur.

J’ai préparé cesroulés de lasagne et coquilles farcies pour mes trois enfants qui attendent chacun un bébé, afin qu’ils aient un repas maison, nourrissant et prêt à être réchauffé. Bien sûr, j’en ai fait quelques plats de plus — pour moi, pour offrir, ou pour ces soirées où quelqu’un a besoin d’un peu de chaleur maison.

Ingredients

• Ingrédients
• Pour la garniture :
• 2 contenants (env. 475 g chacun) de fromage ricotta
• 2 paquets (env. 250 g chacun) de fromage à la crème, ramolli
• 4 à 5 œufs
• 1 petit oignon rouge, finement haché
• 2 à 3 gousses d’ail, émincées
• 4 tasses de jeunes épinards biologiques
• 1 c. à thé de paprika fumé
• 2 c. à thé de sel et 2 c. à thé de poivre noir fraîchement moulu (environ 1 c. à thé de chaque par contenant de fromage)
• (Facultatif) Une pincée de muscade fraîchement râpée
• Pour la béchamel :
• 4 c. à soupe de beurre
• 4 c. à soupe de farine
• 3 ½ tasses de lait (entier ou 2 %)
• 2 c. à soupe de parmesan râpé
• Sel, poivre et une pincée de muscade
• Pour la sauce tomate :
• 6 à 8 tasses de sauce spaghetti maison
• Pour le montage :
• ½ boîte de pâtes à lasagne, cuites et égouttées
• ½ boîte de grosses coquilles, cuites et égouttées
• Mozzarella fraîchement râpée (pour gratiner)
• Quelques noisettes de beurre ou morceaux de fromage à la crème (facultatif, pour plus d’onctuosité)

Instructions

1. Préparation
2. Faire revenir les légumes :
3. Dans une poêle, chauffer un filet d’huile d’olive à feu moyen. Ajouter l’oignon rouge et l’ail ; cuire jusqu’à ce qu’ils soient tendres et parfumés. Incorporer les épinards et faire sauter jusqu’à ce qu’ils soient flétris. Retirer du feu et laisser tiédir.
4. Préparer la garniture au fromage :
5. Dans un grand bol, mélanger la ricotta, le fromage à la crème, les œufs, le paprika fumé, le sel et le poivre jusqu’à consistance lisse. Ajouter le mélange d’épinards.
6. 👉 Réfrigérer la préparation pendant au moins 1 heure avant de l’utiliser. Cela permet au mélange de se raffermir et d’être plus facile à étaler sans qu’il soit trop liquide.
7. Préparer la béchamel :
8. Dans une casserole, faire fondre le beurre. Ajouter la farine et fouetter 1 minute. Verser graduellement le lait en fouettant jusqu’à épaississement. Ajouter le parmesan, puis assaisonner de sel, poivre et muscade.
9. Assembler les pâtes :
10. Étaler une fine couche de sauce tomate au fond de vos plats à cuisson.
11. Pour les roulés de lasagne, étaler environ 2 c. à soupe de garniture sur chaque pâte, rouler et déposer côté joint vers le bas.
12. Pour les coquilles, farcir généreusement chaque coquille et les disposer dans la sauce.
13. Couvrir et gratiner :
14. Napper de sauce béchamel, ajouter une couche de sauce tomate et parsemer de mozzarella. Ajouter quelques noisettes de beurre ou morceaux de fromage à la crème pour un effet ultra crémeux.
15. Cuire ou congeler :
16. Cuisson immédiate : couvrir de papier d’aluminium et cuire à 375 °F (190 °C) pendant 35 à 40 minutes. Retirer le papier et cuire encore 10 minutes pour dorer.
17. Congélation : recouvrir hermétiquement de papier d’aluminium et congeler avant cuisson. Décongeler au réfrigérateur toute la nuit avant de cuire comme indiqué.

Notes

Conservation

• Réfrigération : se conserve 3 à 4 jours dans un contenant hermétique.
• Congélation : les plats non cuits se conservent jusqu’à 3 mois au congélateur. Décongeler au réfrigérateur avant la cuisson.

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]]>Roulés de lasagne et coquilles farcies à la ricotta, aux épinards et à la béchamelComfort FoodCrowd PleasersPastaPasta DishesTomatoesTraditional RecipesRichelle FortinWed, 12 Nov 2025 21:00:00 +0000https://www.feeding-a-crowd.com/home/2025/11/11/lasagna-roll-ups-and-stuffed-shells-with-creamy-ricotta-spinach-amp-bchamel5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:691333d9981a7055312848d4

This recipe is all about family, flavor, and comfort — the kind of food that fills both the heart and the freezer. I made these lasagna roll-ups and stuffed shells for my three children who are each awaiting new babies, so they’ll have something homemade and nourishing ready when they need it most. Naturally, I made extras to share — and one for myself for those cozy nights in.

With a creamy ricotta and cream cheese filling, a silky béchamel sauce with parmesan, and my homemade tomato sauce, this dish combines the best of Italian-inspired comfort food with that extra touch of home-cooked love.

Why You’ll Love This Recipe

• Creamy but not heavy: Ricotta adds lightness while cream cheese brings richness.

• Make-ahead friendly: Chill, roll, bake, or freeze — it’s flexible for any schedule.

• Family flavor: Garlic, spinach, smoked paprika, and parmesan add depth to every bite.

• Perfect portions: Half a box each of lasagna noodles and pasta shells makes plenty for sharing.

Ingredients

For the filling:

• 2 containers (approx. 475 g each) ricotta cheese

• 2 packages (approx. 250 g each) cream cheese, softened

• 4–5 large eggs

• 1 small red onion, finely diced

• 2–3 cloves garlic, minced

• 4 cups organic baby spinach

• 1 tsp smoked paprika

• 2 tsp salt and 2 tsp freshly cracked black pepper (about 1 tsp each per cheese container)

• Optional: a pinch of freshly grated nutmeg

For the béchamel:

• 4 tbsp butter

• 4 tbsp flour

• 3½ cups milk (whole or 2%)

• 2 tbsp grated parmesan cheese

• Salt, pepper, and a pinch of nutmeg to taste

For the tomato sauce:

• 6–8 cups homemade spaghetti sauce

For assembly:

• ½ box lasagna noodles, cooked and drained

• ½ box large pasta shells, cooked and drained

• Freshly grated mozzarella (for topping)

• A few pats of butter or slices of cream cheese for extra richness (optional)

Instructions

1. Sauté the spinach mixture:
   In a skillet, heat olive oil over medium heat. Add red onion and garlic; cook until fragrant and soft. Stir in spinach until wilted, then remove from heat and let cool slightly.

2. Prepare the cheese filling:
   In a large bowl, mix ricotta, cream cheese, eggs, smoked paprika, salt, and pepper until smooth. Fold in the cooled spinach mixture.
   Refrigerate the mixture for at least 1 hour before using. This step helps firm up the filling so it’s easier to spread and less watery when assembling.

3. Make the béchamel sauce:
   Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Stir in parmesan, then season with salt, pepper, and nutmeg.

4. Assemble:
   Spread a thin layer of tomato sauce in the bottom of your baking dishes.

   • For lasagna rolls: Spread about 2 tablespoons of filling evenly over each noodle, roll up, and place seam-side down.

   • For stuffed shells: Spoon the filling generously into each shell and nestle them into the sauce.

5. Top and bake:
   Spoon béchamel over the rolls or shells, cover with more tomato sauce, and top with mozzarella. Add butter or cream cheese pieces if you want a richer finish.

6. Bake or freeze:

   • To bake now: Cover with foil and bake at 375°F (190°C) for 35–40 minutes. Uncover and bake another 10 minutes until golden and bubbly.

   • To freeze: Cover tightly with foil and freeze before baking. Thaw overnight in the refrigerator and bake as above.

Serving Suggestions

Serve with garlic bread, a crisp green salad, or roasted vegetables. Add a glass of red wine and a cozy evening — perfection.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for 3–4 days.

• Freeze: Unbaked dishes can be frozen for up to 3 months. Thaw overnight in the fridge before baking.

Personal Note

This dish reminds me that food is one of the most meaningful ways to show love. Whether it’s to comfort a tired parent, share with a neighbor, or simply treat yourself, these lasagna rolls and shells say “I care.” ❤️

Lasagna Roll-Ups and Stuffed Shells with Creamy Ricotta, Spinach & Béchamel

This recipe is all about family, flavor, and comfort — the kind of food that fills both the heart and the freezer. I made these lasagna roll-ups and stuffed shells for my three children who are each awaiting new babies, so they’ll have something homemade and nourishing ready when they need it most. Naturally, I made extras to share — and one for myself for those cozy nights in.

Ingredients

• For the filling:
• 2 containers (approx. 475 g each) ricotta cheese
• 2 packages (approx. 250 g each) cream cheese, softened
• 4–5 large eggs
• 1 small red onion, finely diced
• 2–3 cloves garlic, minced
• 4 cups organic baby spinach
• 1 tsp smoked paprika
• 2 tsp salt and 2 tsp freshly cracked black pepper (about 1 tsp each per cheese container)
• Optional: a pinch of freshly grated nutmeg
• For the béchamel:
• 4 tbsp butter
• 4 tbsp flour
• 3½ cups milk (whole or 2%)
• 2 tbsp grated parmesan cheese
• Salt, pepper, and a pinch of nutmeg to taste
• For the tomato sauce:
• 6–8 cups homemade spaghetti sauce
• For assembly:
• ½ box lasagna noodles, cooked and drained
• ½ box large pasta shells, cooked and drained
• Freshly grated mozzarella (for topping)
• A few pats of butter or slices of cream cheese for extra richness (optional)

Instructions

1. Sauté the spinach mixture:
2. In a skillet, heat olive oil over medium heat. Add red onion and garlic; cook until fragrant and soft. Stir in spinach until wilted, then remove from heat and let cool slightly.
3. Prepare the cheese filling:
4. In a large bowl, mix ricotta, cream cheese, eggs, smoked paprika, salt, and pepper until smooth. Fold in the cooled spinach mixture.
5. Refrigerate the mixture for at least 1 hour before using. This step helps firm up the filling so it’s easier to spread and less watery when assembling.
6. Make the béchamel sauce:
7. Melt butter in a saucepan, whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth and thickened. Stir in parmesan, then season with salt, pepper, and nutmeg.
8. Assemble:
9. Spread a thin layer of tomato sauce in the bottom of your baking dishes.
10. For lasagna rolls: Spread about 2 tablespoons of filling evenly over each noodle, roll up, and place seam-side down.
11. For stuffed shells: Spoon the filling generously into each shell and nestle them into the sauce.
12. Top and bake:
13. Spoon béchamel over the rolls or shells, cover with more tomato sauce, and top with mozzarella. Add butter or cream cheese pieces if you want a richer finish.
14. Bake or freeze:
15. To bake now: Cover with foil and bake at 375°F (190°C) for 35–40 minutes. Uncover and bake another 10 minutes until golden and bubbly.
16. To freeze: Cover tightly with foil and freeze before baking. Thaw overnight in the refrigerator and bake as above.

Notes

Storage Tips

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
• Freeze: Unbaked dishes can be frozen for up to 3 months. Thaw overnight in the fridge before baking.

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]]>Lasagna Roll-Ups and Stuffed Shells with Creamy Ricotta, Spinach & BéchamelAutumn RecipesOne Pot MealGluten FreeSoupsRichelle FortinThu, 09 Oct 2025 12:00:00 +0000https://www.feeding-a-crowd.com/home/2025/10/8/end-of-summer-corn-chowder-jzy8w5782fa212e69cfb0b30967f8:57869272725e258ab388b3f4:68e5688a472d102c955fef0e English Recipe Here

4-6 portions

Chaudrée de maïs de fin d’été

La chaudrée de maïs de fin d’été est l’une des meilleures soupes à préparer lorsque le maïs frais est encore de saison — sucré, doré et plein de saveur. Tout comme la chaudrée aux palourdes classique, elle commence avec du bacon, des oignons et des pommes de terre, pour une base riche et réconfortante, mais ici, c’est le maïs qui vole la vedette. 🌽

Pour rehausser encore plus le goût, je garde le cœur (l’épi) d’un maïs que je laisse mijoter dans la soupe. Cela ajoute une douceur naturelle et une belle onctuosité sans avoir besoin d’utiliser de farine.

Si vous avez du jambon cuit, de petits morceaux ajoutés à la soupe en font un repas complet. Servez avec du pain frais ou un grilled cheese pour un souper réconfortant parfait lorsque les soirées deviennent plus fraîches.

Pourquoi vous aimerez cette recette

• Crémeuse et naturellement épaissie — sans farine.

• Équilibre parfait — un goût fumé, sucré et légèrement relevé.

• Facile à adapter — utilisez du maïs frais ou congelé.

• Parfaite pour la saison — une soupe de transition entre l’été et l’automne.

• Pour les végétariens — remplacez le bouillon de poulet par un bouillon de légumes et omettez le bacon.

1 c. à soupe de beurre

1. 4 épis de maïs ou 3 tasses de maïs congelé

2. 1 épi de maïs, coupé en 4 morceaux (à faire mijoter dans la soupe)

3. 1 petit oignon, haché

4. 1 gousse d’ail, émincée

5. 2 tasses de pommes de terre, en dés

6. 1 tasse de céleri, en dés

7. 3 tranches de bacon

8. 4 tasses de bouillon de légumes ou de poulet

9. 1 c. à soupe de vinaigre de cidre de pomme

10. 1 c. à thé de moutarde à l’ancienne

11. 1 c. à thé de paprika fumé

12. ½ c. à thé de flocons de piment fort

13. 1½ c. à thé de sel

14. 1 c. à thé de poivre noir

15. 2 feuilles de laurier

16. 1½ tasse de crème à cuisson 15 % (ou la crème de votre choix)

La meilleure façon d’enlever les grains de maïs consiste à placer l’épi debout dans un petit bol, lui-même posé au centre d’un bol plus grand, puis à faire glisser doucement le couteau le long de l’épi pour détacher les grains. Aucune éclaboussure et tellement facile !

Préparation

1. Couper le bacon en petits morceaux et le faire revenir dans une casserole moyenne jusqu’à ce qu’il soit croustillant. Retirer le bacon et réserver.

2. Dans la même casserole, ajouter le beurre, puis l’oignon, l’ail, le céleri et les pommes de terre. Assaisonner avec le paprika fumé, les flocons de piment, le sel et le poivre. Faire revenir à feu moyen-doux pendant environ 10 minutes, en remuant de temps à autre, pour laisser les légumes légèrement caraméliser.

3. Ajouter les grains de maïs et cuire encore 5 minutes en remuant.

4. Verser le bouillon, la moutarde à l’ancienne, le vinaigre de cidre, les feuilles de laurier et les morceaux d’épi réservés. Laisser mijoter environ 20 minutes, ou jusqu’à ce que les pommes de terre soient tendres.

5. Incorporer la crème et laisser mijoter encore quelques minutes, jusqu’à ce que la soupe épaississe légèrement et devienne bien crémeuse.

6. Retirer les morceaux d’épi et les feuilles de laurier avant de servir.

7. Servir chaud, garni de bacon croustillant et de persil frais.

Bon appétit !

Chaudrée de maïs de fin d’été

La chaudrée de maïs de fin d’étéest l’une des meilleures soupes à préparer lorsque le maïs frais est encore de saison — sucré, doré et plein de saveur. Tout comme la chaudrée aux palourdes classique, elle commence avec dubacon, des oignons et des pommes de terre, pour une base riche et réconfortante, mais ici, c’est le maïs qui vole la vedette.

Ingredients

• 1 c. à soupe de beurre
• 4 épis de maïs ou 3 tasses de maïs congelé
• 1 épi de maïs, coupé en 4 morceaux (à faire mijoter dans la soupe)
• 1 petit oignon, haché
• 1 gousse d’ail, émincée
• 2 tasses de pommes de terre, en dés
• 1 tasse de céleri, en dés
• 3 tranches de bacon
• 4 tasses de bouillon de légumes ou de poulet
• 1 c. à soupe de vinaigre de cidre de pomme
• 1 c. à thé de moutarde à l’ancienne
• 1 c. à thé de paprika fumé
• ½ c. à thé de flocons de piment fort
• 1½ c. à thé de sel
• 1 c. à thé de poivre noir
• 2 feuilles de laurier
• 1½ tasse de crème à cuisson 15 % (ou la crème de votre choix)

Instructions

1. Préparation
2. Couper le bacon en petits morceaux et le faire revenir dans une casserole moyenne jusqu’à ce qu’il soit croustillant. Retirer le bacon et réserver.
3. Dans la même casserole, ajouter le beurre, puis l’oignon, l’ail, le céleri et les pommes de terre. Assaisonner avec le paprika fumé, les flocons de piment, le sel et le poivre. Faire revenir à feu moyen-doux pendant environ 10 minutes, en remuant de temps à autre, pour laisser les légumes légèrement caraméliser.
4. Ajouter les grains de maïs et cuire encore 5 minutes en remuant.
5. Verser le bouillon, la moutarde à l’ancienne, le vinaigre de cidre, les feuilles de laurier et les morceaux d’épi réservés. Laisser mijoter environ 20 minutes, ou jusqu’à ce que les pommes de terre soient tendres.
6. Incorporer la crème et laisser mijoter encore quelques minutes, jusqu’à ce que la soupe épaississe légèrement et devienne bien crémeuse.
7. Retirer les morceaux d’épi et les feuilles de laurier avant de servir.
8. Servir chaud, garni de bacon croustillant et de persil frais.
9. Bon appétit !

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4-6 portions

End-of-Summer Corn Chowder

End-of-Summer Corn Chowder is one of the best soups to make when fresh corn is still in season — sweet, golden, and full of sunshine. Much like classic clam chowder, it starts with bacon, onions, and potatoes for a rich, hearty base, but here, the corn takes center stage.

To deepen the flavour, I like to keep the cob of one ear of corn and simmer it right in the pot. It adds natural sweetness and body to the soup without needing flour.

If you have leftover ham, small chunks make it a filling meal on their own. Serve it with a slice of fresh bread or a grilled cheese sandwich for the ultimate comfort meal as the evenings begin to cool.

Why You’ll Love This Recipe

• Naturally thick and creamy — no flour required.

• Perfectly balanced — smoky, sweet, and just a hint of heat.

• Seasonal and versatile — use fresh or frozen corn.

• Cozy comfort — a great way to celebrate the end of summer.

• Easy to adapt — skip the bacon and use vegetable stock for a vegetarian version.

Ingredients

• 1 tbsp butter

• 4 ears of corn, or 3 cups frozen corn

• 1 cob of corn, cut into 4 pieces (for simmering)

• 1 small onion, diced

• 1 clove garlic, minced

• 2 cups potatoes, diced

• 1 cup celery, diced

• 3 slices bacon

• 4 cups vegetable or chicken stock

• 1 tbsp apple cider vinegar

• 1 tsp grainy mustard

• 1 tsp smoked paprika

• ½ tsp hot pepper flakes

• 1½ tsp salt

• 1 tsp black pepper

• 2 bay leaves

• 1½ cups 15% cooking cream (or cream of your choice)

👩‍🍳 Instructions

Best way to remove kernels from your corn is to place the cob on a low bowl in the center of a larger bowl and to carefully slide down the sides until all the kernels are removed. No mess and so easy!

1. Cut the bacon into small pieces and add to a medium pot. Cook until crispy and brown. Remove from the pot and set aside.

2. Add butter to the same pot, followed by onion, garlic, celery, and potatoes. Season with paprika, hot pepper flakes, salt, and pepper. Sauté on medium-low heat for about 10 minutes, stirring occasionally, allowing the vegetables to caramelize and develop flavour.

3. Add corn kernels and cook for another 5 minutes, stirring often.

4. Add the vegetable or chicken stock, grainy mustard, apple cider vinegar, bay leaves, and the reserved corn cob pieces. Simmer for 20 minutes, or until the potatoes are tender.

5. Stir in the cream and simmer a few more minutes until the soup thickens slightly and becomes creamy.

6. Remove the corn cob and bay leaves before serving.

7. Ladle into bowls and top with crispy bacon and fresh parsley.

Bon appétit!

End-of-Summer Corn Chowder

Corn chowderis one of the best soups to make in late summer or early fall, when corn is still sweet and fresh from the garden. Much like classic clam chowder, it starts withbacon, onions, and potatoes for a rich, hearty base — but here, the corn truly shines.

Ingredients

• 1 tbsp butter
• 4 ears of corn, or 3 cups frozen corn
• 1 cob of corn, cut into 4 pieces (for simmering)
• 1 small onion, diced
• 1 clove garlic, minced
• 2 cups potatoes, diced
• 1 cup celery, diced
• 3 slices bacon
• 4 cups vegetable or chicken stock
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp grainy mustard
• 1 tsp smoked paprika
• ½ tsp hot pepper flakes
• 1½ tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 1½ cups 15% cooking cream (or cream of your choice)

Instructions

1. Cut the bacon into small pieces and add to a medium pot. Cook until crispy and brown. Remove from the pot and set aside.
2. Add butter to the same pot, followed by onion, garlic, celery, and potatoes. Season with paprika, hot pepper flakes, salt, and pepper. Sauté on medium-low heat for about 10 minutes, stirring occasionally, allowing the vegetables to caramelize and develop flavour.
3. Add corn kernels and cook for another 5 minutes, stirring often.
4. Add the vegetable or chicken stock, grainy mustard, apple cider vinegar, bay leaves, and the reserved corn cob pieces. Simmer for 20 minutes, or until the potatoes are tender.
5. Stir in the cream and simmer a few more minutes until the soup thickens slightly and becomes creamy.
6. Remove the corn cob and bay leaves before serving.
7. Ladle into bowls and top with crispy bacon and fresh parsley.
8. Bon appétit!

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