Spiced Peach Shortcake Recipe with Homemade Whipped Cream

These soft and tender Spiced Peach Shortcakes feature a delicious shortcake biscuit base topped with sweet summer peaches spiced to perfection and a dollop of homemade whipped cream. A summer favorite dessert with a twist! 

spiced peach shortcake on a white plate

What Makes This Recipe Great

This is a new twist on a classic dessert – fruit shortcakes! This Spiced Peach Shortcake Recipe is the epitome of my kind of dessert – seasonal summer fruit is the star and the shortcake is low in sugar.  You can use whatever fresh fruit you have on hand, but juicy peaches are my fruit of choice today. 

 

Peaches are absolute heaven right now (although when I filmed this, it was so early into peach season and the peaches were tiny!) One of my new obsessions is hot honey. I used it on a watermelon and feta salad recently, a cottage cheese breakfast bowl, and a pizza.  It’s amazing and it’s so great here. I serve shortcakes for dessert and for brunch!

 

I’ve also included a simple recipe for homemade whipped topping that goes so well on top of the peaches to round out the most perfect shortcake recipe. If you’re dairy-free, gluten-free, nut-free, or vegan, check the recipe card for details on how to customize these shortcakes to your diet and lifestyle. 

 

Most of all, enjoy! 

 

For more recipes featuring peaches, try this Peach Salad, these Peach Pie Pots, and this Peach Blueberry Crisp.

Ingredient Notes

recipe ingredients on a white surface

Peaches 

  • ripe peaches: Unpeeled and fresh peaches are preferred. 
  • maple sugar: Or light brown sugar or dark brown sugar (can swap in Lakanto)
  • fresh lemon juice
  • pure vanilla extract
  • pure almond extract

Shortcake Biscuits

See the recipe notes below for a nut-free/vegan option

  • all-purpose flour: or a good gluten-free flour blend.
  • almond flour
  • light brown sugar or dark brown sugar
  • aluminum-free baking powder
  • sea salt
  • ground nutmeg
  • allspice
  • unsalted butter: Cold butter, cut into small cubes (or vegan butter)
  • heavy cream: Or rich cashew milk.
  • pure vanilla extract
  • granulated sugar: Or turbinado sugar, for sprinkling the tops, optional

Homemade Whipped Cream

Or use CocoWhip or TruWhip

  • heavy cream or heavy whipping cream
  • powdered sugar
  • bourbon or amaretto: Very optional, but I think kind of makes the topping.
  • pure vanilla extract

Garnish 

  • hot honey: I used Red Clay’s peach hot honey.

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Preheat your oven to 425 F degrees. Lightly grease a baking sheet, or line it with unbleached parchment paper. 
  2. To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla, and almond extract. Cover and let the mixture soften at room temperature for 1 hour.  
  3. To make the shortcakes: In a medium bowl, stir together the flour, sugar, baking powder, salt, nutmeg, and allspice.  
  4. Using a mixer or a pastry cutter/blender/food processor, work the butter in until the flour mixture is unevenly crumbly; some larger, pea-sized pieces of butter can remain.  
  5. In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn’t come together, add a bit more cream or milk until it’s mixed through.  
  6. Pat the dough into a rough rectangle about 3/4″ thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8″ x 6″ rectangle. 
  7. For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.  
  8. Use a sharp biscuit cutter, a bench knife, or a sharp knife to cut into twelve 2-inch shortcakes.  
  9. Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with sugar.  
  10. Bake the shortcakes for 18 to 20 minutes, until they’re golden brown. Remove them from the oven and let them cool slightly (or completely) on a wire rack.   
  11. To make the topping: Freeze or refrigerate your mixing bowl and beaters, if possible.  Pour cream into the bowl and beat on medium speed until thickened. Add sugar, bourbon, and vanilla, increase speed to medium-high, and beat until soft or medium peaks form. Different mixers will result in different times for reaching soft/medium peaks.  Do not overbeat. Your whipped cream will be too firm. I say you can do this a few hours ahead if necessary and keep it refrigerated.
  12. To serve: Split open the shortcakes, spoon the peaches on top of the shortcake, and garnish with whipped topping and a drizzle of hot honey.  
  13. Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days or freeze for longer.  

an up close photo of peach shortcake on a plate topped with whipped cream

Recipe Tips

  • You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors. 

Nut-free and Vegan Shortcakes

  • 2 cups all-purpose flour
  • 2 Tablespoons cane sugar
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup plant milk, any kind
  • ½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
  • 1 Tablespoon lemon juice
  • 1 Tablespoon turbinado sugar (optional)
  1. Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden. 

Serving & Storage Tips

To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey.  

an overhead shot of three plates of peach shortcakes

Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer. 

More Summer Dessert Recipes

 

If you give this simple recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

Get the Recipe

Spiced Peach Shortcake Recipe with Homemade Whipped Cream

Pamela
These soft and tender Spiced Peach Shortcakes feature a delicious shortcake biscuit base topped with sweet summer peaches spiced to perfection and a dollop of homemade whipped cream. A summer favorite dessert with a twist!
Course Adapted from King Arthur https://www.kingarthurbaking.com/recipes/spiced-peach-shortcakes-recipe
Servings 12

Ingredients
  

  • Peaches:
  • 2 pounds peaches unpeeled and fresh preferred; halved, pitted, and chopped*
  • 2 Tablespoon maple sugar light brown sugar or dark brown sugar (can swap in Lakanto)
  • 1 teaspoon lemon juice
  • 1 teaspoon pure vanilla extract
  • Drop ⅛ teaspoon pure almond extract
  • Shortcakes: Or see below for a nut-free/vegan option
  • 3 cups all-purpose flour or a good gluten-free blend
  • 1 cup blanched almond flour
  • 2 Tablespoons light brown sugar or dark brown sugar
  • 1 Tablespoon aluminum-free baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • 6 Tablespoons unsalted butter cold, cut into small cubes (or vegan butter)
  • 1 1/4 cups heavy cream or a rich cashew milk
  • 1 teaspoon pure vanilla extract
  • Granulated sugar or turbinado sugar for sprinkling tops, optional
  • Whipped topping: or use CocoWhip or TruWhip
  • 1 cup heavy cream or whipping cream cold
  • 1/4 cup powdered sugar
  • 2 teaspoons bourbon or amaretto very optional, but I think kind of makes the topping
  • 1 teaspoon pure vanilla extract
  • Garnish:
  • hot honey I used Red Clay peach hot honey

Instructions
 

  • Preheat your oven to 425 F degrees. Lightly grease a baking sheet, or line it with unbleached parchment paper.
  • To prepare the fruit: In a medium bowl, stir together the peaches, sugar, lemon juice, vanilla and almond extract. Cover and let the mixture soften at room temperature for 1 hour.
  • To make the shortcakes: In a medium bowl, stir together the flours, sugar, baking powder, salt, nutmeg, and allspice.
  • Using a mixer or a pastry cutter/blender, work the butter in until the mixture is unevenly crumbly; some larger, pea-sized pieces of butter can remain.
  • In a liquid measuring cup or small bowl, combine the cream and vanilla. Add the liquid to the dry ingredients all at once, mixing quickly and gently for about 20 seconds to make a soft dough. If the dough doesn't come together, add a bit more cream or milk until it's mixed through.
  • Pat the dough into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and pat it (or roll gently with a floured rolling pin) into a generous 8" x 6" rectangle.
  • For perfectly shaped shortcakes, trim a very thin slice off the edge of the dough all the way around. This will allow the shortcakes to rise evenly as they bake.
  • Use a sharp biscuit cutter, a bench knife, or sharp knife to cut into twelve 2-inch shortcakes.
  • Place the shortcakes on a baking sheet, brush the tops with cream, and sprinkle with sugar.
  • Bake the shortcakes for 18 to 20 minutes, until they're golden brown. Remove them from the oven and let them cool slightly (or completely).
  • To make the topping: Freeze or refrigerate your mixing bowl and beaters, if possible. Pour cream into the bowl and beat on medium speed until thickened. Add sugar, bourbon and vanilla and increase speed to medium high and beat until soft or medium peaks form. Different mixers will result in different times for reaching soft/medium peaks. Do not overbeat. Your whipped cream will be too firm. I say you can do this a few hours ahead if necessary and keep it refrigerated.
  • To serve: Split open the shortcakes, top with peaches, and garnish with whipped topping and a drizzle of hot honey.
  • Store fruit filling and whipped topping, covered, in the refrigerator for several days. Store shortcakes, well-wrapped, at room temperature for several days or freeze for longer.

Notes

Recipe Tips
You can also use a combination of yellow and white peaches and plums for a variety of colors and flavors.
Nut-free and Vegan Shortcakes
2 cups all-purpose flour
2 Tablespoons cane sugar
2 teaspoons aluminum-free baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup plant milk, any kind
½ cup coconut oil or 8 Tablespoons plant butter, melted and cooled slightly
1 Tablespoon lemon juice
1 Tablespoon turbinado sugar (optional)
Whisk together dry ingredients in one large bowl. Whisk together wet ingredients in another. Combine both and mix until just incorporated. Take a greased ⅓ cup measuring cup and use it to scoop out batter onto a parchment-lined baking sheet. Sprinkle the tops with granulated sugar and bake at 475 F degrees for 12-14 minutes, until golden.
Serving & Storage Tips
To serve: Split open the shortcakes, top with peaches, and garnish with fresh whipped cream (or a scoop of vanilla ice cream) and a drizzle of hot honey.
Store any extra fruit filling and whipped topping in an airtight container (separately) in the refrigerator for several days. Store the shortcakes, well-wrapped in plastic wrap, at room temperature for several days or freeze for longer.
Tried this recipe?Let us know how it was!

 

Dinner Planner – Week of August 12, 2024

Ciao from Italy!  I am on a multi-generational trip with my mother, sisters, their families and my family!  So far, so good!  I have already eaten my weight in pasta, pizza and gelato.  I will be posting a newsletter with all the details and my travel tips in the near future.  In the meantime, you can follow along on Instagram stories.  No IG live this Monday! Here’s your dinner planner for the week:

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How to Make Fried Zucchini Blossoms Recipe

How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.  

fried zucchini flowers in a bowl next to dipping sauce

What Are Zucchini Flowers?

Zucchini blossoms or Zucchini flowers (also called squash blossoms/squash flowers) are the delicate flowers of the zucchini plant. They have vibrant yellow or orange colors and are known for their tender texture. They are typically harvested from both male and female zucchini flowers, though the male flowers are more commonly used in cooking since they do not produce the zucchini fruit. The edible flowers have a mild, slightly sweet flavor that makes them a popular option for a variety of dishes.

 

They’re versatile and can be enjoyed in numerous ways, however, today we’re stuffing the edible blossoms with fillings (think cheese, your favorite fresh herb, etc), then in a light batter and deep frying them to create a crispy, savory dish (and perfect appetizer!). The result is a stuffed blossom with a delicate flavor and a satisfying, crunchy texture. 

 

The blossoms are only available from late spring to early fall during the zucchini season, so if you see them at farmer’s markets or your local grocery store, grab them and make this delicious recipe! 

Why You’ll Love These Fried Zucchini Blossoms

I am well aware that fried foods are not the most healthful BUT anything you fry at home will be SO MUCH better for you than what you can get in a restaurant because you are using better quality oil and you’re only using it once and not reheating it over and over again.  

I grew up eating fried zucchini flowers/blossoms and they were a cheap and delicious summer treat. It blows my mind how much restaurants charge for a plate of these and we can easily make them successfully at home (for a fraction of the price!). You can also take this technique and this batter and use it on other quick-cooking vegetables like asparagus or green beans. Or use it on blanched, dense vegetables like carrots.  

Once you get the hang of dipping the flowers and frying them, you can stuff the flowers with ricotta or a soft, but not watery cheese. I personally think these turn out better with gluten-free flour than all-purpose, but use what you’ve got.

Ingredient Notes

recipe ingredients on a white surface

  • zucchini blossoms
  • optional: goat cheese, ricotta, or mozzarella to stuff the blossoms
  • rice flour: We used a gluten-free flour blend.
  • all-purpose flour
  • kosher salt
  • baking powder
  • cold seltzer or sparkling water, plus more if necessary
  • vodka or beer or more sparkling water
  • extra virgin olive oil or avocado oil for frying
  • flaky sea salt

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

  1. Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels.  Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the ricotta mixture filling. 
  2. Line a plate or baking dish with paper towels and set aside. This will be used to place the fried zucchini blossoms. 
  3. Are you wearing an apron? If not, go put one on.  In a shallow dish or pie plate, whisk together the flour and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  4. Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  5. Add the stuffed zucchini flowers one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use. 
  6. Using a slotted spoon, transfer the fried blossoms to the prepared plate or baking dish with a paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot). Discard any excess oil or use it to fry additional veggies. 
  7. Sprinkle with flaky salt and serve. You can also season with black pepper if desired. 

zucchini blossoms frying in oil

Recipe Tips

  • Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
  • Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets. 

Storage Tips

As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up. 

a hand holding a fried zucchini blossom

More Summer Veggie Recipes

If you give this simple recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

How to Make Fried Zucchini Blossoms Recipe

Pamela
How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.
5 from 1 vote
Servings 4

Ingredients
  

  • 10-12 zucchini blossoms
  • Optional: goat cheese ricotta or mozzarella to stuff blossoms
  • ½ cup rice flour we used all gluten-free flour blend
  • ½ cup all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¾ cup cold seltzer or sparkling water plus more if necessary
  • 3 Tablespoons vodka or beer or more sparkling water
  • Unrefined cold-pressed extra virgin olive oil or avocado oil for frying
  • Pinch flaky sea salt

Instructions
 

  • Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the filling.
  • Line a plate with paper towels and set aside. This will be used to place the fried zucchini blossoms.
  • Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flours and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
  • Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
  • Add blossoms one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.
  • Transfer fried zucchini blossoms to the prepared plate with the paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot).
  • Sprinkle with flaky salt and serve.

Notes

Recipe Tips
-Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
-Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets.
Storage Tips
As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up.
Tried this recipe?Let us know how it was!

 

Creamy Dill Dressing Recipe (with Easy Spring Salad)

This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base. 

 

a spring salad in a white platter next to a container of dill dressing

Why You’ll Love This Dill Dressing

Truth be told, I don’t really come up with new salads as much as new salad dressings. I always mix and match salad dressings with different combinations of components and try to keep seasonal ingredients together, keep salads simple, and use only the freshest produce in my homemade dressings. I tend to make more vinaigrettes than creamy dressings because they’re easier to shake in a jar than blend in a blender, but I love a tasty creamy dressing! 

 

In today’s post, we’re making a Creamy Dill Salad Dressing! This flavorful dressing is a total winner and doubles as a dipping sauce for crudites too. Dill is one of my favorite fresh, light herbs. It pairs so nicely with spring and summer vegetables, both cooked and raw.  In this recipe, I use dill in the dressing, but you can also use it chopped as a salad component.  Dill is delicious with fresh parsley, chives, mint, and tarragon if you have those in your garden. Making your own dressing has never been easier (or tastier!).

 

While this recipe can stand alone as a creamy sauce for salads, dips, and spreads, I’ve also included my Spring Salad recipe in the printable recipe card below. The combination of fresh dill with summer-forward fruits and greens is the best. A light and fresh summer meal with so much flavor!

a spring salad next to a container of salad dressing

Ingredient Notes

This creamy dill salad dressing requires a handful of simple ingredients and comes together in a blender! It’s a great dressing for a salad of simple greens, a spring salad (in the recipe card below), a dilling sauce, a sandwich spread, and more!

 

  • Extra-virgin olive oil: This is the base for almost all my salad dressings
  • Raw cashew butter: It’s smooth, flavorless, creamy, and good for you!  I like Artisana or JOI. Swap mayo or plain Greek Yogurt for the nut butter if you are nut-free.
  • Shallots or green onions: either one is great here and gives the dressing a mild edge.
  • Fresh Garlic: omit if you can’t have it, but it adds great flavor. I recommend fresh garlic, but garlic powder will work in a pinch (¼ teaspoon). 
  • Fresh Lemon juice and zest: The lemon zest adds more punchy lemon flavor than the juice, but we need an acid in salad dressing, so we’ll use both.  Just remember to zest your lemon before juicing it because it’s nearly impossible to zest an already-juiced lemon.  Definitely use fresh, not bottled, lemon juice for the best flavor.
  • Fresh dill: Also known as dill weed, it’s the star of the show here, but you can play with other fresh herbs like basil or tarragon if you want to try something different.
  • Sea salt and black pepper to taste 

Step-by-Step Instructions

step by step photos showing how to make this recipe

  1. Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill. 
  2. Transfer to a small bowl with a lid or an airtight container. Drizzle over a green salad or another delicious salad of choice (My spring salad recipe is in the recipe card below). 

Recipe Tips

  • For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter. 
  • I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency. 

What Components are Great with Creamy Dill Sauce?

  • Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
  • Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
  • Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to’s in the spring.
  • Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
  • Other herbs like chives, basil, tarragon, and mint can be part of this salad.
  • Creamy cheese like feta, goat cheese or avocado 
  • Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.

Make-Ahead & Storage Tips

  • I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
  • Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
  • This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator. 

an overhead shot of dill dressing in a glass container

More Homemade Salad Dressings

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

Spring Salad with Dill Dressing

Pamela
This Dill Dressing is a dreamy, creamy sauce perfect for your favorite salads, veggies, wraps, and more! It doubles as a dressing and a dip and has the most incredible flavor from plenty of fresh dill, lemon juice, garlic, and a creamy cashew butter base.
5 from 1 vote
Servings 6

Ingredients
  

  • 1 large or 2 small heads butter lettuce washed, spun dry and leaves torn into bite size pieces
  • 1 cup thinly sliced red cabbage
  • 4 small radishes sliced as thin as possible or 1 medium watermelon radish sliced thinly
  • 2 small carrots scrubbed clean and julienned or sliced super thin (purple or yellow would be pretty)
  • 1 bunch fresh chives chopped
  • A few kumquats sliced crosswise
  • A few edible flowers
  • Flaky sea salt if desired
  • Dressing:
  • 6 Tablespoons unrefined cold-pressed, extra-virgin olive oil
  • 2 ½ Tablespoons raw cashew butter sub mayo for nut-free
  • 3 Tablespoons water
  • 1 small garlic clove
  • ½ shallot or 2 scallions
  • Zest of half a lemon optional - gives it more lemon punch than just juice
  • Juice of 1 lemon
  • ½ teaspoon sea salt + more to taste
  • Few grinds of black pepper
  • 1 box .75 ounce fresh dill, tough stems removed, fronds chopped

Instructions
 

  • Place the butter lettuce in a large bowl and layer the remaining ingredients on top.
  • Blend all dressing ingredients except dill in a blender until smooth and creamy. Taste for seasoning. Stir in chopped dill.
  • Drizzle just enough dressing to coat lightly and toss together. Finish with a sprinkle of flaky sea salt, if desired.

Notes

Recipe Tips
For a nut-free version of this recipe, substitute mayonnaise, plain Greek Yogurt, or even sour cream for the cashew butter.
I recommend using a high-speed blender instead of a food processor to get an extra smooth and creamy consistency.
What Components are Great with Creamy Dill Sauce?
Salad greens: For a creamy dressing, you want sturdy greens like romaine, green leaf lettuce, iceberg, or even fresh butter lettuce. Nice to mix something bitter like radicchio with a mild salad too.
Fruit: Dill is delicious with kumquats, pictured here, or other citrus or even strawberries.
Raw veggies like snap peas, carrots, radishes, and red cabbage are my go-to's in the spring.
Cooked veggies like asparagus, green beans, or pickled onions would be great, too.
Other herbs like chives, basil, tarragon, and mint can be part of this salad.
Creamy cheese like feta, goat cheese or avocado
Crunchy nuts or seeds like toasted pistachios, almonds, or walnuts; or sunflower seeds.
Make-Ahead & Storage Tips
I always wash and dry my salad greens as soon as I bring them home from the market. I store them in Vejibags or damp kitchen towels.
Hearty veggies (such as cabbage and radish) can be washed and chopped a day in advance if needed.
This dressing can be made a few days in advance but it cannot be frozen. The dressing keeps for at least a week if stored in an airtight container in the refrigerator.
Tried this recipe?Let us know how it was!

 

Italian Semifreddo Recipe with Crushed Biscotti & Cherries

Cool off with this indulgent Semifreddo recipe! Creamy layers meet the crunch of crushed biscotti and the burst of sweet cherries in this irresistible frozen treat. Perfect for hot summer days, a dinner party, and more! 

 

a slice of semifreddo with cherries and cookies inside.

What is Semifreddo?

Semifreddo is an Italian dessert known for its light, airy texture, similar to frozen mousse or ice cream. The name “semifreddo” translates to “half-frozen” in Italian. It has a softer consistency compared to traditional ice cream and typically includes whipped cream, sugar, whole eggs, and flavorings, and requires no ice cream maker or churning. Instead, you use a method of folding together whipped cream, beaten egg whites, and a sweetened egg yolk mixture. The result is a smooth, creamy texture that is easily sliceable and serveable directly from the freezer.

 

Semifreddo can be made with vanilla, chocolate, coffee, fresh fruit, or liqueurs, and can include layers of nuts, chocolate chips, or cookie crumbs. Typically served in slices and garnished with fresh fruit or sauces, semifreddo only needs a few minutes at room temperature before serving, making it a simple, but delicious dessert option. Today we’re making this recipe with crushed biscotti and cherries– a delightful and classic taste! 

 

Why You’ll Love This Semifreddo Recipe

I have been waiting and waiting for the perfect time to teach a Semifreddo Recipe and this was my opportunity!  Semifreddo means half cold or half frozen, but it is a frozen dessert.  It just isn’t as hard as ice cream. I love the creaminess and that you can take this basic template recipe and switch up the flavors to include anything that won’t freeze rock hard (like giant fresh strawberries).

 

I often swirl fruit preserves into a semifreddo or I’ll make a fresh fruit sauce (use the blueberry sauce on my website as a guide). You can add nuts, melted chocolate or chocolate sauce, chocolate hazelnut spread, lemon zest, crystallized ginger, freeze-dried fruit, and so on. See the recipe tips below for a link for a vegan semifreddo. 

 

All you need are a few simple ingredients and this recipe comes together in no time. This is the perfect make-ahead summer dessert!

 

Ingredient Notes

recipe ingredients on a white surface

 

  • heavy whipping cream
  • large eggs 
  • cane sugar
  • sea salt
  • almond extract
  • crushed biscotti or any hard cookies
  • pitted cherries: You can use fresh cherries or frozen– whichever you prefer. 

Step-by-Step Instructions

numbered step by step photos

  1. Line an 8 ½ x 4 ½-inch metal loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides. 
  2. Using a stand mixer fitted with the whisk attachment (or handheld electric mixer), whip the heavy cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer the whipped cream to another bowl if using a stand mixer and refrigerate in the meantime. 
  3. Place the eggs, sugar, and salt in a heat-proof bowl (could be your stand mixer bowl) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until the mixture is emulsified, slightly foamy, and reaches 160 F degrees (Use an instant-read thermometer if needed). This may take about 8 minutes. This step will help the eggs whip more easily. 
  4. Transfer the egg and sugar mixture to a clean large bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to a pale yellow color and has doubled in volume, about 3 to 4 minutes. 
  5. Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you no longer see white streaks. 
  6. Transfer the semifreddo mixture to the prepared loaf tin and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
  7. When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice. 

an Italian semifreddo recipe on a cutting board

Expert Tips

  • Make it Vegan: Try my vegan semifreddo recipe here. (Click for recipe).
  • Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead. 

Serving and Storage Tips

When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice. 

To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.

 

a slice of semifreddo on a plate next to a loaf on a cutting board

More Frozen Dessert Recipes

 

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

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Semifreddo Recipe with Crushed Biscotti and Cherries

Pamela
Cool off with this indulgent Semifreddo recipe! Creamy layers meet the crunch of crushed biscotti and the burst of sweet cherries in this irresistible frozen treat. Perfect for hot summer days, a dinner party, and more!
Servings 8

Ingredients
  

  • 1 ½ cups heavy cream
  • 4 large eggs
  • ¾ cup cane sugar
  • teaspoon sea salt
  • ½ teaspoon almond extract
  • 1 cup crushed biscotti or any hard cookies
  • 12 pitted cherries chopped (frozen works fine)

Instructions
 

  • Line an 8 ½ x 4 ½-inch loaf pan (or a 9 x 5) with plastic wrap, leaving a 1-inch overhang on all sides.
  • Using a stand mixer fitted with the whisk attachment (or handheld mixer), whip cream on medium-low speed until foamy, 30 to 60 seconds. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes. You do not want stiff peaks or else it will create lumps in the final result. Transfer whipped cream to another bowl if using a stand mixer and refrigerate in the meantime.
  • Place the eggs, sugar and salt in a heatproof bowl (could be a mixing bowl for your stand mixer) set atop a pot of gently simmering water (make sure your bowl does not touch the water) and whisk continuously until mixture is emulsified, slightly foamy, and reaches 160 F degrees. This may take about 8 minutes. This step will help the eggs whip more easily.
  • Transfer the egg and sugar mixture to a clean mixing bowl. Add the almond extract and beat on medium-high speed with the whisk attachment until the mixture has thickened to pale yellow color and has doubled in volume, about 3 to 4 minutes.
  • Fold in half of the whipped cream to the beaten egg mixture and then fold in the crushed cookies and cherries until just combined. Fold in remaining whipped cream until you longer see white streaks.
  • Transfer mixture to prepared loaf pan and smooth the top with a spatula. Cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it starts to separate.
  • When ready to serve, remove the top layer of plastic wrap and invert pan onto a cutting board or serving platter. Carefully pull on overhanging plastic to release semifreddo from pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.

Notes

Expert Tips
Make it Vegan: Try my vegan semifreddo recipe here. (Click for recipe).
Variations: You can add nuts, melted chocolate or chocolate sauce, hazelnut-chocolate spreads, lemon zest, crystallized ginger, freeze-dried fruit, dark chocolate curls or pieces, and so on. You can also skip the almond extract and use vanilla extract instead.
Serving and Storage Tips
When ready to serve, remove the top layer of plastic wrap and invert the pan onto a cutting board or serving platter. Carefully pull on the overhanging plastic to release Semifreddo from the pan and throw away the plastic. Slice semifreddo into 1-inch thick slices and serve immediately, wiping the knife clean after each slice.
To store, cover with another layer of plastic wrap and freeze until firm, at least 8 hours or up to 2 weeks. I tried keeping it in the freezer for longer, and it started to separate.
Tried this recipe?Let us know how it was!

 

Dinner Planner – Week of July 22, 2024

I’ve been digging through the archives of the website lately because there are so many great recipes that should get some love!  Honestly though, sometimes I love a good no-cook snacky dinner in the summer with olives, cheese, bread and some garden tomatoes.  No shame in that!

For those of you who take my online monthly cooking class, check your emails for the Zoom link for July office hours coming up on Wednesday, July 24 at noon PST.  Come and hang out or bring any and all questions! Here’s your dinner planner for the week:

Continue reading

Easy Mini Strawberry Swirl Cheesecake Recipe

A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!  

 

mini strawberry cheesecakes on a cutting board

 

Why You’ll Love This Mini Strawberry Cheesecake Recipe

 

These Mini Strawberry Cheesecakes are a twist on a classic cheesecake recipe because I use cream cheese and Greek yogurt plus I am making MINIS!  I love an individual dessert. The strawberry swirl is easier than it looks and divine. A few more reasons to love this perfect dessert recipe: 

 

  • perfect portion and lighter than a traditional cheesecake.
  • adaptable for different flavor variations.
  • can be made dairy-free, and even gluten-free or grain-free.
  • perfect for Spring or Summer holidays and entertaining.
  • you can make it ahead.  We love those recipes!

Ingredient Notes

 

This easy recipe requires simple ingredients, a food processor, and a muffin tin! Check out my recipe tips and substitutions below tips on how to modify this recipe to your preferences. See the recipe card below for ingredient amounts and detailed instructions. 

 

recipe ingredients

 

  • Strawberries – I use fresh strawberries to make the strawberry swirl, but if it’s not strawberry season or you don’t have them on hand, you can also use frozen berries. A blueberry sauce would go well with this recipe as well. 
  • Sugar – you only need a little bit of sugar to sweeten the fruit sauce or you can use fruit preserves. 
  • Graham crackers – I use traditional graham crackers that I break into fine crumbs in a food processor. Use gluten-free crackers if necessary. 
  • Coconut oil – I like to use unrefined coconut oil, which has a slight coconut flavor compared to refined oil. If you’re not a fan of coconut oil, feel free to use melted butter instead. 
  • Maple syrup – it’s my favorite sweetener and I like the flavor, but I only use pure maple syrup.
  • Greek yogurt – I use an unsweetened whole-milk Greek yogurt, but you can use firm tofu if you’re dairy-free. 
  • Cream cheese – is traditional in a cheesecake recipe. I use plain, full-fat cream cheese, but a vegan almond milk cream cheese works well here.
  • Eggs – I use two large eggs. 
  • Arrowroot – is a starchy flour that performs similarly to cornstarch, but is more natural. I use it a lot to thicken up sauces or in grain-free baking. 
  • Vanilla extract – use pure vanilla extract without any additives or artificial flavors for best results. 

Step-by-Step Instructions

 

blending cooked strawberries with immersion blender

Step 1: Prepare the homemade strawberry sauce for the swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.

muffins cups lined with parchment strips

Step 2: Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin tin (depending on how many you have) with unsalted butter or coconut oil. Cut six to seven (depending on how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the mini cheesecakes to come out cleanly.

muffin cups filled with graham cracker crumbs

Step 3: Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.

 

Step 4: Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.

 

Step 5: Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.

filling muffin wells with cheesecake filling

Step 6: Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the cheesecake batter is smooth and well mixed, about a minute more.

strawberry swirl on a mini cheesecake

Step 7: Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake cheesecake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.

baked mini strawberry cheesecakes

Step 8: Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

 

Recipe Tips 

  • These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap. 
  • Don’t overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven. 
  • If you overcook it and the tops of your cheesecakes crack, don’t worry. They’ll still be delicious.
  • Use room temperature ingredients for best results.
  • Pack in the crust ingredients well so you don’t have a crumbly bottom.
  • The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
  • Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.

 

Recipe Substitutions

  • Strawberries – use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
  • Graham crackers – look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
  • Coconut oil – melted butter or plant butter
  • Maple syrup – honey (white or brown sugar will probably work fine, but I have never tested it.)
  • Greek yogurt – an equal amount of firm tofu
  • Cream cheese – vegan cream cheese, such as an almond milk cream cheese
  • Arrowroot – cornstarch

Serving and Storage Tips

Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.

To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days. 

mini strawberry cheesecake recipe finished on a cutting board

a bit take out of one mini cheesecake

More Dessert Recipes

 

If you give this mini strawberry cheesecake recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Subscribe for free to my site for the latest recipes, updates, and things I’ve been loving lately.  

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

 

 

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Mini Strawberry Swirl Cheesecake

Pamela
A delicious mini strawberry cheesecake recipe with a buttery graham cracker crust and a creamy cheesecake filling swirled with homemade strawberry sauce. Perfectly portioned individual cheesecakes for any and every occasion!
4.50 from 2 votes
Servings 12 to 14 2.75-inch cheesecakes

Ingredients
  

  • Unsalted butter or unrefined virgin coconut oil for muffin tin
  • 1 12 x 14-inch piece of unbleached parchment paper cut into 7 (2 x 12)-inch strips
  • For the Strawberry Swirl: double this if you want extra sauce
  • 1 cup fresh or frozen strawberries chopped
  • 1 ½ Tablespoons water
  • 2 Tablespoons sugar or strawberry preserves
  • For the crust:
  • 2 cups graham cracker crumbs* about 14 standard crackers pulverized in a food processor
  • 5 Tablespoons unrefined coconut oil melted
  • 2 1/2 Tablespoons pure maple syrup
  • Pinch of sea salt
  • For the Filling:
  • 1⅓ cups unsweetened whole milk Greek yogurt** at room temperature
  • 6 ounces cream cheese or almond milk cream cheese at room temperature
  • cup pure maple syrup
  • 2 large eggs at room temperature
  • 2 ½ Tablespoons arrowroot powder or cornstarch
  • ¾ teaspoon pure vanilla extract
  • Pinch of sea salt

Instructions
 

  • Prepare the strawberry swirl: Place the strawberries and 1 ½ tablespoons of water in a small saucepan over medium-low heat. Cook until the strawberries begin to soften, about 4 minutes. You can try to mash the strawberries with a potato masher to release some of their moisture. Add the maple syrup or preserves and simmer for another 3-4 minutes until the strawberries are very soft and it starts to look like a chunky sauce. Blend the strawberry mixture with an immersion blender or regular blender until smooth. Allow the sauce to cool while you prepare the rest of the recipe.
  • Preheat the oven to 350 F degrees. Grease 12 to 14 standard muffin cups (depends how many you have) with unsalted butter or coconut oil. Cut six to seven (depending how many muffin cups you have) 2-inch wide, 12-inch long strips of unbleached parchment paper, and then cut each in half crosswise (14 strips). Line each greased muffin cup with a parchment strip, leaving a tab on either end for easy removal. This is the key step in this recipe and will allow for the cheesecakes to come out cleanly.
  • Prepare the crust: In a food processor, pulse the graham crackers until they are finely ground. Add the melted coconut oil, maple syrup, and salt to the graham crackers and pulse until moist crumbs form like wet sand and the mixture is well combined.
  • Scoop about 2 tablespoons of the crumbs into each prepared muffin cup and press to form an even layer at the base, using the back of the tablespoon, if desired. Wipe out the food processor to use for the filling.
  • Bake the crusts for 4 to 5 minutes, or until the edges are lightly golden. The crusts can be made a day ahead. Lower the oven temperature to 325 F.
  • Prepare the filling: combine the yogurt, cream cheese, and maple syrup in the food processor and process until smooth, 1 to 2 minutes. Add the eggs, arrowroot, vanilla, and salt and continue to process until the batter is smooth and well mixed, about a minute more.
  • Fill each muffin cup to the top with cheesecake filling. Add tiny dollops of strawberry sauce over each cheesecake. Swirl the sauce into the filling with the tip of a paring knife or toothpick. Don’t overdo it. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 to 25 minutes. The key is not to overbake because the filling will continue to firm up as it cools.
  • Remove from the oven and allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve with fresh berries or extra strawberry sauce.

Notes

Recipe Tips
These mini strawberry cheesecakes can be made several days ahead and kept refrigerated in the muffin tin, covered with plastic wrap.
Don't overcook the filling. You want the filling to be jiggly like jello. It will continue to firm up as it cools out of the oven.
If you overcook it and the tops of your cheesecakes crack, don't worry. They'll still be delicious.
Use room temperature ingredients for best results.
Pack in the crust ingredients well so you don't have a crumbly bottom.
The key step is using parchment paper tabs. I tried these with muffin liners and they did not turn out well. They stuck to the paper liners and did not have a clean edge.
Run a thin knife around the edge of the cheesecake. No need to get the knife down to the bottom where the crust is. Gently pull up on the tabs to remove the cheesecakes.
Recipe Substitutions
Strawberries - use fresh or frozen berries, or thin strawberry preserves, or omit the strawberry swirl and use lemon zest in the filling or mini chocolate chips
Graham crackers - look for gluten-free if necessary or grain-free cookies. You need 2 cups of CRUMBS.
Coconut oil - melted butter or plant butter
Maple syrup - honey (white or brown sugar will probably work fine, but I have never tested it.)
Greek yogurt - an equal amount of firm tofu
Cream cheese - vegan cream cheese, such as an almond milk cream cheese
Arrowroot - cornstarch
Serving and Storage Tips
Allow to cool to room temperature, then refrigerate until chilled. Run a thin knife around the edge and pull up on both ends of the parchment to remove. Serve topped with fresh berries or more fresh strawberry sauce and a little whipped cream if desired.
To store, transfer your mini cheesecakes to an airtight container, with a sheet of parchment paper separating the layers to keep them from sticking. Store in the refrigerator for up to 5 days.
Tried this recipe?Let us know how it was!

 

Easy Salmoriglio Sauce Recipe (with Grilled Seafood)

This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats. 

 

halibut smothered in salmoriglio sauce

What is Salmoriglio?

Salmoriglio is a traditional Italian sauce originating from Southern Italy, specifically Sicily and Calabria. It is typically used as a marinade and is a versatile condiment for grilled meat, fish, and seafood. 

 

The sauce is made with simple, fresh ingredients, including olive oil, lemon juice, garlic, herbs like fresh oregano or parsley, and salt and pepper. Today we’re using dried oregano in our version of the seasoning mixture. 

 

The ingredients are mixed together to form a smooth, vibrant sauce. Then it’s brushed onto the seafood or fish fillets during grilling, with additional sauce served on the side. It’s fresh, tangy and delicious!

 

What Makes This Recipe Great

When it comes to seafood, I believe simple is best. And I also love a sauce that can go with different types of seafood or even other animal proteins and plant proteins too (think chicken salmoriglio, tofu, and more!).  

 

Salmoriglio (pronounced sal-mor-EE-yo) sauce is flavorful, easy, and fresh. Like many “classic” Italian dishes and recipes, there are variations on this and I always encourage you to use what you’ve got or make adjustments based on your preferences. 

 

I like this sauce with shrimp and different kinds of fish like swordfish (I know – very high in mercury and I eat it once a year), halibut, calamari steaks, or branzino.  Reach out to me if you select a protein and you don’t know the cooking time.

 

Ingredient Notes

recipe ingredients on a white surface

  • garlic cloves
  • fresh lemon juice: Plus wedges for serving
  • dried oregano, preferably Sicilian
  • crushed red pepper
  • unrefined cold-pressed extra virgin olive oil
  • sea salt or kosher salt and black pepper
  • optional: Finely chopped fresh herbs like parsley, thyme, or mint
  • wild shrimp or thick fish filets

 

Step-by-Step Instructions

numbered step by step instructions showing how to make this recipe

  1. Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with a little salt and pepper.
  2. Skewer shrimp if grilling.
  3. Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper.  Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving dish, top with salmoriglio sauce, and serve with lemon wedges, if desired.

 

an overhead shot of fish topped with salmoriglio sauce

Expert Tips

  • You can also add chopped capers to the sauce if you like.
  • Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
  • To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.

 

Serving & Storage Tips

Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal. 

 

If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly. 

 

fish with salmoriglio sauce next to roasted veggies on a white plate

More Italian Recipes

If you give this recipe a try, snap a pic and tag @pamelasalzman on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! Lastly, subscribe for free to my site for the latest recipes and updates.

 

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

This post may contain affiliate links

Get the Recipe

 

Seafood with Salmoriglio Sauce

Pamela
This simple and delicious Salmoriglio Sauce recipe comes together quickly with simple ingredients and makes a bright, tangy, and flavorful accompaniment to shrimp, fish, seafood, veggies, and other grilled meats.
Servings 4

Ingredients
  

  • 1 large clove garlic minced
  • 2 Tablespoons fresh lemon juice plus wedges for serving
  • 2 teaspoons dried oregano preferably Sicilian
  • A big pinch of crushed red pepper
  • ¼ cup unrefined cold-pressed extra-virgin olive oil plus more for seafood and the grill
  • Sea salt and freshly ground pepper
  • Optional: 1 to 2 Tablespoons finely chopped fresh herbs like parsley thyme or mint
  • 1 ½ pounds of large wild shrimp peeled and deveined or 4 thick fish filets (each 6 ounces and 1-inch thick)

Instructions
 

  • Stir together garlic, lemon juice, oregano, and red pepper flakes in a small bowl or a glass jar. Let it sit for at least 10 minutes and up to 2 hours. Just before serving, add fresh herbs, if you’re using them; stir to combine. Gradually add oil, stirring to combine; season with salt and pepper.
  • Skewer shrimp if grilling.
  • Heat grill to medium. Lightly brush grates with oil. Very lightly brush shrimp/fish with olive oil and season with salt and pepper. Grill until char marks appear, then turn and cook 2 to 4 minutes more. (Or cook in a grill basket brushed with oil.) Transfer to a serving platter, top with salmoriglio sauce, and serve with lemon wedges, if desired.

Notes

Expert Tips
You can also add chopped capers to the sauce if you like.
Double the sauce if you want to serve this over both seafood and warm vegetables like broccoli, green beans, zucchini, or another favorite veggie.
To use this delicious olive oil sauce for vegans, it is outstanding mixed with some cooked white beans and served over warm grilled vegetables like zucchini, eggplant, sweet bell peppers, onions, and/or asparagus.
Serving & Storage Tips
Use this salmoriglio sauce as both a grilling marinade and as a condiment on the side. It goes so well with grilled meats, fish, seafood, and warm veggies. You can also soak it up with crusty bread to serve alongside your meal.
If you have leftover sauce, store it in an airtight container in the fridge for up to a week. Give it a good stir or shake and use it accordingly.
Tried this recipe?Let us know how it was!