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THE HUGGINS FAMILY

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Rick

Signature dishes, experiments, global inspirations, and family staples from Rick’s kitchen.

  • Dark Chocolate Almond Fudge Ribbon Ice Cream

    Dark Chocolate Almond Fudge Ribbon Ice Cream

    Deep, velvety chocolate ice cream brightened with a touch of espresso and balanced by creamy buttermilk, swirled with a glossy chocolate–almond fudge ribbon that stays silky even when frozen. The result is rich, spoonable, and layered with dark chocolate flavor and fragrant almond.

    Ingredients

      Chocolate Custard Base

    • 2 cups heavy cream
    • 1 cup whole milk
    • ½ cup sugar, divided
    • 5 egg yolks
    • 4 oz bittersweet chocolate (60–70%), finely chopped
    • 2 tbsp unsweetened cocoa powder
    • ½ tsp instant espresso powder
    • ½ tsp vanilla extract
    • pinch table salt
    • ½ cup cold buttermilk (added after cooking)

      • Chocolate–Almond Fudge Ribbon

    • ½ cup sugar
    • ⅓ cup unsweetened cocoa powder (Dutch-process recommended)
    • ⅓ cup heavy cream
    • ¼ cup water
    • 2 tbsp light corn syrup
    • 2 tbsp butter
    • ¾–1 tsp almond extract (to taste)
    • ½ tsp vanilla extract
    • pinch table salt

      • Optional Garnish

    • Chopped toasted almonds
    • Flaky sea salt

    Directions

    Prepare the Chocolate Custard Base

    In a saucepan, whisk together the milk, cream, cocoa powder, ¼ cup sugar, espresso powder, and salt. Warm over medium heat until steaming and the sugar dissolves. Remove from heat and whisk in the chopped chocolate until smooth.

    In a separate bowl, whisk the egg yolks with the remaining ¼ cup sugar until thick and pale. Slowly temper with ½ cup of the warm chocolate mixture, whisking constantly, then return everything to the saucepan.

    Cook over low heat, stirring constantly, until the custard coats the back of a spoon (170–175°F / 77–80°C). Do not boil. Strain through a fine mesh sieve into a clean bowl, then stir in the vanilla. Allow to cool slightly, then stir in the cold buttermilk. Chill completely, preferably overnight.

    Make the Chocolate–Almond Fudge Ribbon

    In a small saucepan, whisk together sugar, cocoa powder, water, and corn syrup. Bring to a gentle simmer and cook for 1–2 minutes. Remove from heat; whisk in butter, cream, vanilla, almond extract, and salt. Let cool completely, then refrigerate until thickened but still pourable.

    Churn and Layer

    Churn the chilled chocolate custard in an ice cream maker according to the manufacturer’s instructions. As you transfer it to a container, alternate layers of ice cream and thin ribbons of the fudge sauce. Swirl lightly with a butter knife for a marbled effect without overmixing. Freeze 4–6 hours until firm.

    Notes

    Preparation

    • Chill the fudge ribbon fully before layering; warm sauce will sink instead of ribboning.
    • For a deeper chocolate profile, replace 1 tbsp cocoa with 1 tbsp Dutch-process cocoa.
    • Increase almond extract up to 1 tsp to intensify almond flavor.

    Serving Suggestions

    • Top with chopped toasted almonds for crunch.
    • Add flaky sea salt for contrast and brightness.
    • Serve with biscotti, chocolate cake, or espresso in an affogato.

    Variations

    • Mocha Almond: Increase espresso powder to 1 tsp.
    • Black Forest: Replace almond extract with kirsch; swirl in cherry compote.
    • Chocolate–Orange: Add ½ tsp orange zest; replace almond extract with orange extract.

    Make-Ahead & Storage

    • Refrigerate churn-ready custard up to 48 hours.
    • Store churned ice cream up to 1 week for best texture.
    • Let stand 5–10 minutes before serving for optimal scoopability.
  • Cilantro Lime Rice (Instant Pot)

    Cilantro Lime Rice (Instant Pot)

    This Instant Pot version of Cilantro-Lime Rice delivers the same bright, aromatic flavor as the stovetop method in a fraction of the time. Jasmine rice cooks up fluffy and tender with perfect lime-cilantro balance—ideal for tacos, fajitas, enchiladas, or grilled meats. Click here for the stovetop version of this recipe.

    Ingredients

    • 1 cup jasmine rice, rinsed and drained
    • 1 tbsp butter or olive oil
    • 1 cup chicken broth (or water + ¼ tsp salt)
    • Zest of 1 lime
    • 1–1½ tbsp fresh lime juice (added after cooking)
    • ½ cup cilantro leaves, finely chopped
    • ⅛ tsp sugar (optional, to balance acidity)
    • Salt to taste

    Optional Add-Ins

    • 1 small clove garlic, minced (sauté before adding rice)
    • 1 bay leaf (for subtle herbal aroma)

    Directions

    Rinse the Rice

    Rinse jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear to remove excess starch. Drain well.

    Sauté

    Set the Instant Pot to Sauté. Melt butter or heat oil, then add garlic if using. Stir in drained rice and toast for 1–2 minutes until lightly fragrant.

    Press Cancel to stop the sauté function.

    Pressure Cook

    Add chicken broth and a pinch of salt. Stir once to distribute evenly, then secure the lid and set the valve to Sealing.

    Cook on High Pressure for 3 minutes. Allow pressure to release naturally for 10 minutes, then manually release any remaining steam.

    Finish the Rice

    Fluff the rice gently with a fork. Stir in lime zest, lime juice, cilantro, and sugar (if using). Taste and adjust seasoning with more salt or lime juice as needed.

    Let rest uncovered for 2–3 minutes to allow excess steam to escape before serving.

    Serve

    Serve warm as a side or base for tacos, fajitas, enchiladas, or grilled meats. Garnish with additional cilantro and lime zest if desired.

    Notes

    Preparation

    • Use a 1:1 ratio of rice to liquid for the Instant Pot—no evaporation means less liquid is required than on the stove.
    • Do not add lime juice before pressure cooking; acid interferes with proper rice hydration.
    • Natural release for 10 minutes ensures fluffy, evenly cooked grains.
    • Let rice rest uncovered for a few minutes after fluffing to release steam and maintain perfect texture.

    Serving Suggestions

    • Pairs beautifully with tacos, fajitas, grilled shrimp, or chicken.
    • Use as a flavorful base for burrito bowls or enchilada platters.
    • For color and brightness, top with extra cilantro and a sprinkle of lime zest before serving.

    Variations

    • Subtle Coconut Version: Replace ¼ cup of broth with ¼ cup unsweetened coconut milk (use ¾ cup broth + ¼ cup coconut milk). Adds gentle richness and a faint coconut aroma while maintaining lime-cilantro brightness.
    • Coconut-Forward Version: Replace ½ cup of broth with ½ cup coconut milk (use ½ cup broth + ½ cup coconut milk). Yields a creamier, tropical variation—use 2 tbsp lime juice and slightly more salt to balance flavor.
    • For added aromatics, sauté a small piece of shallot or a few cilantro stems with the rice.

    Make-Ahead & Storage

    • Cooked rice can be held warm in the Instant Pot for up to 30 minutes before adding lime and cilantro.
    • Refrigerate leftovers in an airtight container for up to 3 days; reheat with a splash of broth or water to restore moisture.
    • Not recommended for freezing—fresh cilantro and lime flavor are best enjoyed fresh.
  • Mexican Rice

    Mexican Rice

    Fluffy, richly flavored Mexican rice made in the Instant Pot without the risk of burning. Toasted rice, sautéed aromatics, and a homemade Mexican Tomato Sauce create deep color and balanced heat, while careful layering and adjusted liquid ratios ensure perfect texture every time.

    Ingredients

    • 3 cups basmati rice, rinsed and drained
    • 3 tbsp avocado oil
    • 1 tbsp lard (optional, for richness)
    • ½ tsp annatto powder (optional, for color)
    • 1½ cups prepared Mexican Tomato Sauce (see recipe)
    • 2¾ cups chicken broth
    • ½ tsp table salt
    • ½ medium onion, diced
    • 1–2 jalapeños, diced
    • 1 tbsp butter (for finishing)
    • fresh cilantro, chopped, for garnish
    • lime wedges, for serving

    Directions

    Rinse the Rice

    Place rice in a fine-mesh strainer and rinse under cold running water for 1–2 minutes, or until the water runs mostly clear. Drain well.

    Sauté the Aromatics

    Heat a deep sauté pan over medium-high heat; add 1 tbsp avocado oil. When shimmering, add onion and jalapeño. Sauté until the edges of the onion begin to brown and the jalapeño softens slightly. Transfer the mixture to a bowl and set aside.

    Toast the Rice

    Add remaining 2 tbsp avocado oil and the lard (if using) to the same pan. Once the oil is hot, add the drained rice and cook, stirring occasionally, until lightly golden and fragrant, 5–7 minutes.

    Stir in annatto powder (if using) for 30 seconds, just until color deepens. Deglaze the pan with a few tablespoons of chicken broth, scraping up any toasted bits. Transfer the rice to the Instant Pot.

    Layer and Pressure Cook

    Pour the remaining chicken broth into the Instant Pot over the rice. Sprinkle in salt but do not stir. Gently pour the Mexican Tomato Sauce over the top—again, do not stir. This layering prevents the thicker sauce from touching the bottom and triggering a burn warning.

    Secure the lid and set to Pressure Cook – High for 3 minutes. Allow pressure to release naturally for 10 minutes with Keep Warm on, then turn off Keep Warm and release any remaining pressure manually.

    Fluff and Finish

    Let the rice rest for 2–3 minutes after opening the lid. Fluff gently with a fork, then fold in the reserved jalapeño mixture and the butter. Allow residual heat to melt the butter and evenly coat the grains.

    Let rest uncovered for 3–5 minutes before serving to release excess steam and preserve texture.

    Serve

    Garnish with chopped cilantro and serve with lime wedges. For a stronger tomato flavor, drizzle with additional Mexican Tomato Sauce before serving.

    Notes

    Preparation

    • Total liquid increased to 4¼ cups (2¾ cups broth + 1½ cups sauce) for even cooking and no burn warnings.
    • Layer liquids—broth first, sauce last—and avoid stirring before cooking.
    • Deglaze the pan after toasting the rice to remove any stuck bits that can trigger burn errors.
    • Natural release for 10 minutes ensures fluffy, separate grains without overcooking.
    • Rest uncovered briefly after fluffing to let excess steam escape for perfect texture.

    Serving Suggestions

    • Serve with enchiladas, tacos, grilled meats, or any saucy main dish.
    • Use as a flavorful base for burrito bowls or stuffed peppers.
    • Top with extra cilantro and a squeeze of lime for brightness.

    Variations

    • Substitute vegetable broth for chicken broth for a vegetarian version.
    • For deeper color and richness, always include annatto and lard.
    • For milder heat, use just one jalapeño or remove the seeds before dicing.

    Make-Ahead & Storage

    • This rice reheats beautifully and maintains texture when stored properly.
    • Refrigerate in an airtight container up to 4 days.
    • Reheat gently on the stove or in the microwave with a splash of broth to restore moisture.
    • Freeze up to 2 months; thaw overnight in the refrigerator before reheating.
  • Mexican Tomato Sauce

    Mexican Tomato Sauce

    This classic Mexican-style tomato sauce is richly flavored with roasted tomatoes, onion, garlic, and a touch of Mexican oregano. Tomato bouillon adds umami depth, while a hint of lime or vinegar brightens the flavor. It’s a perfect complement to enchiladas, chiles rellenos, burritos, and rice dishes—smooth, versatile, and beautifully balanced.

    Ingredients

    • 5 ripe Roma tomatoes (or two 14.5 oz cans fire-roasted tomatoes)
    • ½ medium onion, chopped
    • 2–3 cloves garlic
    • ½ tsp Mexican oregano
    • 1 tbsp tomato bouillon with chicken (Knorr or similar)
    • 3 tbsp avocado oil
    • 1–2 tbsp tomato paste
    • ½–1 tsp lime juice or ¼ tsp apple cider vinegar (optional, for brightness)
    • kosher salt & freshly ground black pepper, to taste

    Directions

    Roast the Vegetables

    Place tomatoes (if using fresh), chopped onion, and garlic on a baking sheet and roast at 450ºF (230ºC) for 15–20 minutes, until blistered and slightly charred.

    Blend the Sauce

    Transfer roasted vegetables to a blender. Add Mexican oregano and tomato bouillon. Blend until smooth and uniform.

    Sauté & Simmer

    Heat avocado oil in a deep skillet over medium heat until shimmering. Carefully pour in the blended sauce—it should sizzle on contact. Stir, bring to a boil, then reduce heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until reduced by about half and thickened.

    Finish the Sauce

    Whisk in tomato paste to enrich the color and texture. Simmer gently for 1–2 minutes to bloom the paste and deepen sweetness. Adjust consistency with a splash of chicken broth or water if needed. Add lime juice or vinegar (if using), and season to taste with salt and pepper. For an extra-smooth texture, strain through a fine-mesh sieve before serving.

    Notes

    Preparation

    • Taste the sauce before adding salt—tomato bouillon already contributes salinity.
    • Blooming the tomato paste for 1–2 minutes enhances color, sweetness, and depth.
    • Simmer until the sauce lightly coats the back of a spoon for proper texture.
    • For deeper roasted flavor, char the tomatoes directly over a flame before blending.

    Serving Suggestions

    • Use as the base for Mexican rice, enchiladas, burritos, chilaquiles, or wet burritos.
    • Serve with grilled chicken, carne asada, carnitas, or roasted vegetables.

    Make-Ahead & Storage

    • The sauce deepens in flavor after resting overnight.
    • Refrigerate in an airtight jar for up to 5 days.
    • Freeze up to 3 months; thaw in the refrigerator.
    • Reheat gently over low heat; add a splash of broth or water if it becomes too thick.

  • Steak Doneness & Target Temperature Guide

    Steak Temperatures: When to Remove Steaks From the Grill

    Doneness Level Remove From Heat At Rested Target Temp
    Rare 118°F (48°C) 120°F (50°C)
    Medium Rare 125°F (52°C) 130°F (55°C)
    Medium 135°F (58°C) 140°F (60°C)
    Medium Well 144°F (62°C) 150°F (65°C)
    Well Done 154°F (68°C) 160°F (70°C)
  • Beer Battered Halibut

    Beer Battered Halibut

    Each year I attended the same trade show in London. While I love the city, I didn’t love traveling without my wife—especially this trip because it always fell during her birthday week. The year we decided she’d come along was eventful, to say the least. But before we get to London, some backstory.

    Pregnancy was not something that came easy for us. A lot of very fun attempts, but at least to that point, no resulting pregnancies. Before we left I shared a dream where while in London she’d told me she was pregnant. We laughed as we continued to prepare for the trip.

    Wile I worked the show, my beautiful bride explored the city. On her birthday, we met up after my work day to celebrate with a delicious dinner followed by the theatre to see ‘Les Misérables’—an unforgettable night!

    Back at the hotel, she disappeared into the bathroom. Moments later I heard her voice, “I think we’re pregnant.” I laughed—until she rounded the corner with a pregnancy test, the two pink lines unmistakable. That London trip became our first family journey with our two sons. Later, five and seven years after the whirlwind of welcoming twins, we were blessed with two beautiful daughters, completing our little family.

    As a remembrance of our London getaway, and our life-changing news, I created this recipe; my not-so-authentic version of fish and chips.

    Ingredients

    • 4–6 halibut filet portions
    • 1½ cups (185g) all-purpose flour, plus extra for coating filets
    • 1¼ cups (160g) corn starch
    • 2 tsp baking powder
    • ½ tsp table salt
    • ½ tsp white pepper (optional)
    • 1 can (16 oz / 475 ml) light beer

      • Optional Batter Add-Ins:

      • garlic powder
      • onion powder
      • paprika
      • shoarma spice blend
      • Old Bay

    Directions

    Prepare the Fish:

    Preheat 2″ to 3″ of neutral oil in a skillet or deep fryer to 350º–375ºF. Coat cold halibut filets on all sides with flour; place on a wire rack set over a baking sheet and refrigerate.

    Make the Batter:

    In a large bowl, whisk together flour, corn starch, baking powder, salt, and white pepper. Whisk in enough ice-cold beer to reach the consistency of a thin pancake batter. Refrigerate the batter for 10 minutes to rest and chill.

    Fry the Halibut:

    Dip each filet into the chilled batter and allow excess to drip off. Fry for 1–2 minutes per side, or until crispy and deep golden brown.

    Transfer to a wire rack and immediately sprinkle lightly with salt. Allow the oil temperature to return to 350º–375ºF before frying the next batch.

    Serve hot with Belgian frites, tartar sauce, and/or malt vinegar.

    Notes

    Preparation

    • Keeping the fish cold is essential—cold fillets meeting hot oil creates the highest-crisp batter.
    • Use ice-cold beer. Colder batter expands more rapidly when fried, creating a lighter, airier crust.
    • Halibut works beautifully, but cod, haddock, or rockfish are excellent alternatives.
    • To prevent sticking, make sure your oil is at temp before adding the first piece.

    Serving Suggestions

    • Serve with tartar sauce, malt vinegar, or a squeeze of fresh lemon.
    • Belgian-style frites or hand-cut fries complement the crispy halibut perfectly.
    • A quick cabbage slaw with lemon and dill keeps the plate light and balanced.

    Variations

    • Add ½ tsp paprika or smoked paprika for a deeper color and warmth.
    • Shoarma spice or Old Bay give a fun twist while keeping the classic texture.
    • Substitute half the beer with sparkling water for an extra-light batter.
    • For heat, add a pinch of cayenne or chili powder.

    Make-Ahead & Storage

    Fish and chips are best eaten immediately, but here are some tips:

    • If needed, keep fried pieces warm on a wire rack in a 225ºF oven for up to 20 minutes.
    • Leftovers may be reheated in an air fryer at 375ºF for 4–6 minutes to restore crispness.
    • Batter can be mixed dry (without beer) up to 2 days ahead; just whisk in cold beer before frying.
  • Tartar Sauce

    Tartar Sauce

    This creamy, tangy tartar sauce comes together in minutes and tastes far fresher than anything store-bought. Bright citrus, briny capers, and herbs make it a perfect companion for fried fish, crab cakes, or roasted vegetables.

    Ingredients

    • 1 cup mayonnaise
    • ½ cup dill relish
    • 1 tbsp capers, rinsed and chopped
    • 1 tbsp fresh parsley (or 1 tsp dried)
    • 1 small shallot, finely chopped (or ½ tsp onion powder)
    • 1 tbsp lemon or lime juice
    • 1 tsp lemon or lime zest
    • 2 tsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • ¼ tsp Tapatío hot sauce
    • salt & pepper, to taste

      • Optional Add-Ins

    • 1 tbsp fresh tarragon (or 1 tsp dried)
    • ½ tbsp fresh dill (or ½ tsp dried)
    • 1 tsp honey
    • ¼ cup crème fraîche or sour cream

    Directions

    Mix the Sauce

    Whisk together all ingredients in a bowl until well combined.

    Chill for at least 1 hour before serving to let the flavors meld.

    Notes

    Preparation

    • Please taste and adjust acidity—add more citrus juice if serving with rich fried foods.
    • For a chunkier texture, use whole dill pickles and hand-chop them instead of relish.
    • Fresh herbs brighten the sauce significantly, but dried herbs still work well.

    Serving Suggestions

    • Serve with beer-battered halibut, fish sticks, crab cakes, or shrimp.
    • Use as a spread for fish sandwiches or grilled chicken.
    • Try as a dip for roasted potatoes or fries.

    Variations

    • Swap dill relish for chopped cornichons for a sharper, French-style flavor.
    • Add a pinch of smoked paprika for a subtle smoky note.
    • Fold in a spoonful of crème fraîche for a lighter, silkier version.

    Make-Ahead & Storage

    • Keeps 4–5 days in the refrigerator in an airtight container.
    • Stir before serving, as some separation is normal.
    • Not suitable for freezing due to the mayonnaise base.
  • Espiau’s Vinaigrette

    Espiau’s Vinaigrette

    In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, theirs is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.

    Ingredients

    • 1 cup red wine vinegar
    • 3 tbsp water
    • ¾ cup vegetable oil
    • ⅓ cup sugar
    • 2 tbsp Lowry’s seasoned salt
    • 1 tbsp onion powder
    • ¼ tsp black pepper, finely ground
    • ¼ tsp dried oregano

    Directions

    Mix the Dressing

    Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

    Notes

    Preparation

    Extra-virgin olive oil or avocado oil may be used, but both become semi-solid in the refrigerator. Let the dressing rest at room temperature or place the sealed jar under warm water until fluid again.

    Shake well before each use—the sugar and spices will naturally settle since this vinaigrette contains no emulsifiers.

    The flavor improves dramatically after resting. Overnight is ideal, allowing the oregano to bloom, the vinegar to soften, and the seasoning to fully dissolve.

    Serving Suggestions

    To mimic Espiau’s tostada experience, allow the vinaigrette to warm slightly before serving. The aromatics brighten when the dressing is not ice-cold.

    Excellent on tostadas, chopped salads, shredded cabbage, grilled chicken salads, sliced cucumbers, tomatoes, and mixed vegetables.

    Variations

    For a low-calorie or low-carbohydrate option, substitute monk fruit sweetener. Start with the full ⅓ cup equivalent and adjust to taste after resting.

    For a sharper dressing, increase black pepper or add a pinch of crushed red pepper flakes.

    Make-Ahead & Storage

    This vinaigrette keeps well for 7–10 days in the refrigerator. The high acidity helps preserve the flavor, though it is best within the first week.

    If the dressing tastes too sharp immediately after mixing, allow more resting time—its acidity mellows as the aromatics hydrate.

  • Mango Lassi

    Mango Lassi

    Bright, creamy, and refreshing, this mango lassi captures the flavor of café-style versions found across India. Using rich yogurt, fragrant Alphonso mango pulp, and a touch of cardamom, it’s a perfectly balanced blend of sweet, tangy, and tropical—wonderful on its own or as a cooling companion to spicy dishes.

    Ingredients

    • 2 cups Alphonso or Kesar mango pulp (fresh or canned)
    • 2 cups mango chunks (fresh or thawed frozen)
    • 2½ cups full-fat plain yogurt
    • 1 to 1½ cups whole milk (adjust for consistency)
    • 3 to 4 tbsp sugar, honey, or mango syrup (to taste)
    • 2½ tsp fresh lime or lemon juice
    • ¼ tsp freshly ground green cardamom
    • ⅛ tsp salt
    • 1–2 tbsp sweetened condensed milk (optional, for creamier texture)
    • ⅛ tsp saffron threads, soaked in 1 tbsp warm milk (optional)

      • Garnish

    • Crushed pistachios
    • Mint chiffonade

    Directions

    Blend the Lassi

    In a blender, combine mango pulp, mango chunks, yogurt, 1 cup milk, 3 tbsp sugar or honey, lime or lemon juice, cardamom, salt, and any optional saffron or condensed milk.

    Blend until silky smooth and creamy.

    Adjust Consistency and Flavor

    Taste and adjust as desired: add more milk or cold water for a thinner consistency, or more yogurt or pulp for richness. Sweeten further to taste, and add a bit more lime juice if a brighter flavor is preferred.

    Chill and Serve

    Refrigerate for at least 30 minutes before serving, or blend with ice for a smoothie-like texture. Pour into glasses and garnish with crushed pistachios and mint.

    Notes

    Preparation

    • For the most fragrant flavor, use Alphonso or Kesar mango pulp (fresh or canned from an Indian grocery).
    • If using frozen mango, thaw partially or soak briefly in milk before blending for a smoother texture.
    • Sweetened condensed milk enhances creaminess and blends beautifully with the yogurt base.
    • A few saffron threads soaked in warm milk add delicate aroma and golden color.

    Serving Suggestions

    • Serve well chilled alongside spicy curries, tandoori dishes, or biryani.
    • Top with a dusting of ground cardamom or drizzle of mango syrup for extra indulgence.
    • For a vegan version, substitute coconut yogurt and coconut milk for a tropical variation.

    Variations

    • Blend in ½ banana for extra body and mild sweetness.
    • Add 2–3 tbsp shredded coconut for texture and flavor depth.
    • Stir in a spoonful of rosewater for a floral twist reminiscent of Indian dessert shops.
  • Semmelknödel — Bavarian Bread Dumplings

    Semmelknödel — Bavarian Bread Dumplings

    Classic Bavarian bread dumplings made from day-old rolls soaked in milk, enriched with butter, onion, and parsley. These light, tender dumplings are a beloved side dish across southern Germany — perfect with roast meats, mushroom gravies, or our family favorite, Southern Brown Gravy.

    Ingredients

    • 250 g day-old crusty white bread or Kaiser rolls, cut into 1 cm cubes
    • 200 ml whole milk (warm)
    • 2 medium eggs (or 1 large + 1 medium, see notes)
    • 1 large onion, finely chopped
    • 2 tbsp butter (or clarified butter for authentic flavor)
    • 1 small bunch fresh parsley, finely chopped
    • 50 g diced bacon (optional, for Speckknödel)
    • Salt and freshly ground black pepper, to taste
    • Pinch of grated nutmeg (optional but traditional)
    • Breadcrumbs, as needed (2–4 tbsp)

    Directions

    Prepare Bread Base

    Place bread cubes in a large mixing bowl. Pour warm milk evenly over them and toss gently to coat. Let stand for 10–15 minutes, or until the milk is mostly absorbed and the bread has softened.

    Cook Aromatics

    In a skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3–4 minutes. If using bacon, add it and cook until lightly crisp. Add the chopped parsley and stir briefly to release aroma. Remove from heat and let cool slightly.

    Combine Mixture

    Add the sautéed mixture to the soaked bread. Mix in eggs, salt, pepper, and nutmeg. Stir gently until evenly combined. If the mixture feels too wet or sticky, add breadcrumbs 1 tbsp at a time until it just holds together — it should be soft and slightly tacky, not dry.

    Shape Dumplings

    With lightly wet or oiled hands, form the mixture into balls slightly smaller than a tennis ball (about 6–7 cm). Test one dumpling in simmering water — if it breaks apart, knead a bit more or add a spoonful of breadcrumbs to the mixture.

    Cook

    Bring a large pot of salted water to a gentle simmer (not a rolling boil). Add dumplings carefully and simmer for 15–20 minutes, turning occasionally, until they float to the surface and feel firm when lifted with a slotted spoon.

    Serve

    Drain well and serve hot with mushroom gravy, roast pork, or Southern Brown Gravy. For leftovers, slice cold dumplings and pan-fry them in butter for a crisp Bavarian breakfast (Knödelgröstl).

    Notes

    Preparation

    • Use firm, crusty bread such as baguette, French bread, or Kaiser rolls. Avoid enriched sandwich loaves. Lightly toasting the cubes before soaking enhances flavor and improves texture.
    • If using large eggs, start with one and add the second only if needed for binding.
    • A pinch of nutmeg adds warmth and authenticity.
    • For subtle complexity, stir in a small spoonful of German, ground, or Dijon mustard with the eggs.
    • For even texture, test one dumpling first; adjust with breadcrumbs or milk as needed.

    Serving Suggestions

    • Serve with mushroom gravy, pork roast (Schweinebraten), or Southern Brown Gravy.
    • Slice leftover dumplings and fry in butter for a crispy Bavarian breakfast (Knödelgröstl).

    Variations

    • Speckknödel: Add diced bacon to the mixture for a heartier version.
    • Kräuterknödel: Double the herbs; include chives and a touch of dill.
    • Käseknödel: Add 50–80 g grated Bergkäse or Gruyère for a richer dumpling.

    Make-Ahead & Storage

    • Refrigerate cooked dumplings for up to 3 days in an airtight container.
    • Reheat gently in simmering water or pan-fry in butter before serving.