Sweet or Savory? The Dual Nature of 4 Foods in 8 Recipes
Certain dishes have a split personality; depending on how you prepare them they can show off a savory side, or win you over with sweetness. Your flavors of choice will be dictated by your tastebuds and each version has its merits. Savory foods can be substantial and filling while sweet can satisfy cravings or be a decadent treat. To keep both sides balanced, try out the sweet and savory recipes you can make these four foods.
1. Vermont Summer Muffins
Moosewood Restaurant in Ithaca, New York has been cooking with fresh, natural ingredients for over forty years. The menu changes daily, and the restaurant has shared many of its recipes in cookbooks. Via Great Lakes Gazette and Sundays at Moosewood, these 18 savory muffins are sure to satisfy any craving. Use the freshest ingredients possible to channel the ethos of the restaurant.
- 3 cups unbleached white flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2-3 tablespoons chopped scallions
- 1 tablespoon chopped fresh dill (or 2 teaspoons dried)
- 1 cup grated sharp cheddar cheese
- 1 cup grated zucchini
- 3 tablespoons chopped fresh parsley
- 2 eggs
- 1 cup buttermilk
- 1/4 cup melted butter
Directions: Preheat the oven to 350 degrees Fahrenheit. Sift the dry ingredients into a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix.
In another bowl, beat the eggs and then whisk in the buttermilk and milted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend. Spoon the batter into buttered muffin tins, filling them about 3/4 full. Bake for about 30 to 35 minutes or until golden.
2. Chocolate Chip Muffins
What better way to make a muffin sweet than to add liberal amounts of chocolate chips to the batter? King Arthur Flour has this top notch recipe for muffins bursting with chocolate chips. The coarse sparkling sugar will give the muffins a bakery worthy look; it makes 12 muffins.
- 1/2 cup butter
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
- 2 cups whole wheat white flour
- 2 cups chocolate chips
- Coarse sparkling sugar, for topping
Directions: Preheat the oven to 350 degrees Fahrenheit. Lightly grease (or line with muffin cups, and grease the muffin cups) a standard-size muffin pan. Beat together the butter, sugar, baking powder, salt, vanilla, and flavor (if you’re using it) until fluffy. Beat in the eggs, then stir in the milk. Mix in the flour, then the chocolate chips.
Spoon the batter into the muffin cups; they’ll be quite full. Sprinkle each muffin with a little coarse sugar. Bake the muffins for 30 minutes, or until a cake tester inserted into the center of one comes out without crumbs clinging to it — although a little chocolate is okay!
3. Mushroom, Spinach Crepe With Gruyere Cheese
Savory crepes can be served at anytime of the day, meaning that once you find a go-to recipe, you’ll want to hold on to it for brunches, lunches, and dinners. For crepes with a rich, creamy filling, try this recipe Chef Robert Wiedmaier provided to Good Morning America; it makes two crepes.
- 6 ounces whole milk
- 1/4 cup all-purpose flour
- 1 egg
- 1 tablespoon Unsalted Butter, melted
- Pinch salt
- Pinch sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 1 cup whole milk or heavy cream
- 1/4 cup Gruyere cheese, grated
- 1 tablespoon Gruyere cheese, grated for garnish
- Salt (to taste)
- Pepper (to taste)
- 1/2 cup mixed mushrooms, washed and chopped
- 1 tablespoon olive oil
- Handful spinach, washed
Directions: First, make the crepe batter. Pour the flour and egg into a large bowl and whisk together. Slowly add the milk and butter and continue whisking until smooth. Add the salt sugar into the mix, whisk until blended, and set aside.
For the filling, add the olive oil into a small pan and heat the pan to medium-high. Add the mushrooms and sauté until softened, approximately 3-5 minutes. Place the mushrooms onto a paper towel to pat dry, and cool. Set aside. Fill a pot with water and bring to a boil. Add the washed spinach to the boiling water and let it cook for 30 seconds. Remove the spinach from water, which can best be done with a slotted spoon or colander. Run ice cold water over the cooked spinach to stop any additional cooking. Once cooled, place the spinach on a paper towel and press and squeeze to remove all excess water. Set aside.
Pour the room temperature butter and flour together in a large bowl and knead together until they form a paste-like base. Slowly add the milk/heavy cream to the paste, constantly whisking, until all of the ingredients have been evenly combined (for a thicker base, stop whisking once blended.) Add the Gruyere to the mix, leaving just a small amount to top the dish later. Whisk until blended, then set aside. Once the mushrooms and spinach have cooled and the excess moisture drained onto the paper towels, fold them into your base until all of the ingredients for the filling are mixed together.
To make the crepes and assemble, heat a crêpe pan, or other small griddle, on medium-high heat. Pour about a quarter cup of the crêpe batter into the pan. Quickly, swirl the batter around the pan to ensure that it is evenly distributed and coats the entire bottom of the pan. Let the batter cook until it has puffed slightly and has turned a golden color, about 2 minutes. Pour the filling onto half of the cooked crêpe and let it warm for about 45 seconds to a minute. Fold the uncovered edge of the crêpe onto the side topped with the filling, sprinkle with the remaining Gruyere cheese, and once the garnish of cheese organically begins melting is when the dish should be served.
4. Apple Crepes
Sweet crepes taste just as tantalizing as their savory cousins, but are slightly less versatile. Perhaps not substantial enough for dinner, the apple crepes from All You are a fantastic way to start the day, or a sweet dessert treat; it serves six.
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- Pinch of salt
- 4 large eggs, lightly beaten
- 1 1/4 cups low-fat milk
- 1 tablespoon unsalted butter
- 3 tart apples, such as Granny Smith, peeled and cut into 1/2-inch cubes
- 1/4 teaspoon cinnamon
- 1/4 cup apple juice or cider
- Plain or vanilla yogurt (optional)
Directions: To make crepe batter: In a blender, pulse flour, 1 tablespoon sugar, and salt. Add eggs and milk; blend until mixture is thick and no lumps remain. Pour into a bowl and let stand at room temperature for 30 minutes.
To make filling, melt butter in a skillet; add apples. Sauté, stirring occasionally, until apples begin to soften, about 3 minutes. Sprinkle with remaining 3 tablespoons sugar and cinnamon and sauté until apples begin to brown, about 5 minutes longer. Pour in juice; cook 2 minutes longer, stirring. Remove from heat. Whisk batter. If necessary, thin with an additional tablespoon of milk (batter should have consistency of thin cream.) Mist a 10-inch nonstick skillet with cooking spray and warm over medium heat. When pan is hot, ladle in 1/4 cup of batter. Quickly tilt skillet so batter coats surface in a thin layer. Cook until edges begin to brown, about 2 minutes. Lift edge of crepe and, using your fingers, carefully flip. Cook for 30 seconds; transfer to a plate. Cover with a clean kitchen towel. Repeat with remaining batter, misting skillet with cooking spray between crepes as necessary.
Over low heat, rewarm apple mixture. Fold each crepe into quarters. Arrange 2 on each plate and top with a portion of apple mixture and a dollop of yogurt, if desired.
5. Smoky Corn and Black Bean Pizza
This isn’t your average Italian pizza pie. Instead of your typical flavors from the boot-shaped country that has given us so many delicious dishes, Eating Well has given Southwestern flair to a grilled pizza. It serves 6, and will be read in about half an hour.
- 1 plum tomato, diced
- 1 cup canned black beans, rinsed
- 1 cup fresh corn kernels (about 2 ears)
- 2 tablespoons cornmeal
- 1 pound prepared whole-wheat pizza dough
- 1/3 cup barbecue sauce
- 1 cup shredded mozzarella, preferably smoked mozzarella
Directions: Preheat grill to medium. Combine tomato, beans, and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
6. Fruit Pizza
Use the natural sugars of fruit to satisfy your sweet tooth with this fruit “pizza” from The Cooking Channel and Kelsey Nixon. A sugar cookie forms the crust, and then a cream cheese-based spread makes up the “sauce.” Everything is then topped with an array of fresh fruits for a dessert fit for 8.
- nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Spread and glaze
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- Pinch salt
- 2 tablespoons orange marmalade
- 1/2 teaspoon herbs de Provence
- 1 cup blueberries
- 1 cup sliced kiwi
- 1 cup sliced nectarines
- 1 cup raspberries
- 1 cup strawberries, sliced
Directions: For the crust: Preheat the oven to 350 degrees Fahrenheit. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (If needed, dust your hands with some flour to prevent the dough from sticking to them.) Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.
For the spread, in a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust. To make the glaze, add the marmalade, 2 tablespoons water, and herbs de Provence to a small skillet and cook over medium heat until loosened and warm. Assemble by arranging the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, slice and serve.
7. Chicken Pot Pie
Savory pies are a classic comfort food option, and Cooking Light‘s chicken pot pie is an old-fashioned recipe that will serve 6. You can make your own chicken stock as well, following this recipe, or purchase a pre-made stock to save time.
- 1 cup all-purpose flour, divided
- 3 tablespoons ice water
- 1 teaspoon cider vinegar
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 3 cups chicken stock, divided
- 2 1/3 cups cubed red potato (about 1 pound)
- 1 cup (1/4-inch-thick) sliced carrot
- 2 teaspoons butter or stick margarine
- 1/2 cup chopped shallots or onions
- 1/2 cup all-purpose flour
- 2 cups diced cooked chicken
- 1 cup frozen petite green peas
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- Dash of black pepper
- Cooking spray
- 2 teaspoons 1 percent low-fat milk
Directions: For the crust, lightly spoon 1 cup flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, ice water, and vinegar in a small bowl. Combine 3/4 cup flour and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar mixture; stir just until moist. Press mixture gently into a 5-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill for 15 minutes. Roll dough, still covered, into a 13 x 10-inch oval. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Preheat oven to 400 degrees Fahrenheit and prepare the filling. Bring 2 1/2 cups chicken stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2 quart casserole dish coated with cooking spray. Remove 1 sheet of plastic wrap from dough. Place dough on top of chicken mixture, pressing to edge of dish. Remove top sheet of plastic wrap. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake for 45 minutes or until golden. Let stand 10 minutes before serving.
8. Banana Pudding Pie
Homemade pudding will make this pie from AllRecipes.com stand out as a star on the dessert table. It requires a minimal amount of baking time, and the crust is easily formed from bananas and vanilla wafer crumbs.
- 2 cups vanilla wafer crumbs
- 3 bananas, sliced into 1/4-inch slices
- 1 1/2 cups white sugar
- 1/4 cup all-purpose flour
- 2 cups milk
- 3 egg yolks
- 2 teaspoons butter
- 2 teaspoons vanilla extract
- 3 egg whites
- 1/4 cup white sugar
Directions: Preheat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 9-inch pie plate with a layer of alternating vanilla wafer crumbs and banana slices.
To make the pudding, in a medium saucepan, combine 1 1/2 cups sugar with flour. Mix well, then stir in half the milk. Beat egg yolks and whisk into sugar mixture. Add remaining milk and butter or margarine. Place mixture over low heat and cook until thickened, stirring frequently. Remove from heat and stir in vanilla extract.
Pour half of pudding over vanilla wafer and banana layer while still hot. Make another layer of alternating vanilla wafers and banana slices on top of pudding layer. Pour remaining pudding over second wafer and banana layer.
For the meringue, in a large glass or metal bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites are stiff. Spread meringue into pie pan, making sure to completely cover pudding layer. Bake in preheated oven for 15 minutes, just until meringue is browned. Chill before serving.