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Pear Blue Cheese Crostini with Honey and Walnuts

By 51 Comments

Pear and Blue Cheese Crostini. Toasted ciabatta, with crumbled blue cheese, sliced pears and toasted walnuts. Finished with a drizzle of honey = bliss. Easy to put together this appetizer will give your next party a gourmet feel.

Toasted crostini topped with pear, blue cheese walnuts and honey.

Pear and Blue Cheese Should Get Married

In my little humble foodie opinion, pears and blue cheese are classic flavor partners. The sweet crunch of a perfectly ripe pear combined with salty, creamy, savory blue cheese = bliss.

One of my favorite things for a simple appetizer is to place a wedge of blue cheese, alongside some sliced pears and crackers. Try it, it makes a great snack.

Blue Cheese, Bleu Cheese or Gorgonzola?

Bleu cheese (French term), or blue cheese (Americanized spelling) is a category of cheese that contains the mold Penicillium. Gorgonzola is a specific type of blue cheese from Northern Italy.

Both are used extensively in cooking and are very popular with wine and food. Gorgonzola has a unique taste and appearance. Both blue cheese or gorgonzola will work beautifully for this appetizer.

And are a perfect cheese pairing for pears. Both are sharp and salty with a strong smell. It’s delightfully funky.

Pear Blue Cheese Appetizer

Toasted ciabatta or a baguette, topped with crumbled blue cheese, sliced pears, more crumbled blue cheese and toasted walnuts. And finished with a drizzle of honey. Oh my goodness.

Presentation Tip: Slice your baguette diagonally. This will give the bread a larger and more elegant appearance.

It’s easy to make.

  • Preheat your oven by turning on the broiler.
  • Slice the bread and pop it into a toaster for a light browning.
  • Place the pieces of toast on a baking sheet lined with parchment paper.
  • Smear the toast generously with blue cheese.
  • Top with a thin (lengthwise) slice of pear, and crumble on some more blue cheese. Place it under the broiler until the cheese is bubbly.
  • Remove the baking sheet and sprinkle on some chopped walnuts.
  • Return to the broiler just long enough to heat the walnuts.
  • Watch closely so the walnuts don’t burn.
  • Remove from oven and immediately drizzle with honey.

Recipe for Blue Cheese Pear and Honey Crostini

Absolutely perfect little appetizer to serve at a wine tasting party. Pears take on a new character when combined with cheese and wine. A crisp glass of champagne is fabulous with this.

Before you go … If you’re a blue cheese fan like we are, and looking for recipes using blue cheese, here are a few of the most popular on my site:

More Blue Cheese Recipes

And if you’re looking for more party appetizer recipes, don’t miss my Appetizer Category. You’ll find a ton of great ideas, including one of the most popular appetizer recipes on my site for Caramelized Onion Tart.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pear Blue Cheese appetizer
Print Recipe
5 from 24 votes

Pear Blue Cheese Honey Crostini with Walnuts

An easy and elegant pear appetizer recipe. Perfect for your next wine tasting party or dinner party.
Prep Time30 minutes
Cook Time5 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 282kcal
Author: Lea Ann Brown

Ingredients

  • 1 loaf Ciabatta sliced ¼ inch thick, or baguette
  • 8 ounces Blue Cheese crumbled
  • 2 pears sliced
  • ½ cup walnuts chopped
  • 3 tablespoons honey

Instructions

  • Preheat your oven by turning on the broiler.
  • Slice the bread and pop it into a toaster for a light browning.
  • Place the pieces of toast on a baking sheet lined with parchment paper, smear the toast generously with blue cheese.
  • Top with a thin (lengthwise) slice of pear, crumble on some more blue cheese and place it under the broiler until the cheese is bubbly.
  • Remove the baking sheet and sprinkle on some chopped walnuts.
  • Return to the broiler just long enough to heat the walnuts. Watch closely so the walnuts don't burn. This will only take a few seconds.
  • Remove from oven and immediately drizzle with honey.
  • Serve immediately on your favorite serving platter.

Notes

This recipe works well if you can find a thin, flat loaf of ciabatta. A baguette also works well for this recipe. Just find a baguette that is thick enough to hold a sliced pear.
If you’re not a fan of blue cheese, try Brie.

Nutrition

Calories: 282kcal | Carbohydrates: 31g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 588mg | Potassium: 191mg | Fiber: 3g | Sugar: 11g | Vitamin A: 227IU | Vitamin C: 2mg | Calcium: 185mg | Iron: 1mg

Pear and Blue Cheese Crostini …It’s what’s for an Appetizer.

Slow Cooker Country Style Ribs With Sauerkraut And Potatoes

By 83 Comments

Slow Cooker Country Style Ribs with potatoes, sauerkraut, apples and carrots is a complete meal in one pot and classic comfort food at its best. Adding apple juice to the broth delivers a juicy tangy meal with maximum flavor. Country Style Ribs in the crock pot is a hearty fix and forget it meal that your family will love.

country style pork ribs cooked in slow cooker served with potatoes, carrots and sauerkraut

What You Can Expect From This Recipe

I’ve had this slow cooker country style ribs recipe as long as I’ve had my crockpot. Literally, it was a recipe included in the little instruction booklet that came with my first crockpot. Do you pay any attention to those? I’ve found some really good ideas in them.

When it comes to comfort food that’s both hearty and satisfying, few dishes can rival the tender goodness of slow cooker country style ribs. These succulent cuts of meat are a true testament to the magic of slow cooking - transforming tough, inexpensive cuts into mouthwatering masterpiece.

  • This is a hearty fix and forget it meal. Let your slow cooker do the work.
  • The flavor combination of ribs and sauerkraut is classic and delish!
  • Cooking country pork ribs in the slow cooker returns a melt in your mouth experience.
  • The recipe is perfect for a busy weeknight or weekend dinner.
  • This is one of the few recipes you’ll find for Slow Cooker Country Style Ribs without bbq sauce.
  • You’re looking at a stress free simple dinner.

Slow cooker Country Style Ribs are a nod to the magic that happens when an inexpensive cut of meat is slow roasted in a crockpot. They are transformed to a tender texture with an incredible depth of flavor. Slow Cooker Country Style Ribs are a pleasure to come home to after a busy day. Let’s take a look.

Table of contents

What Are Country Pork Ribs?

A country pork rib isn’t really a rib at all. In other words, there’s a bit of identity crisis involved. It’s a blade chop that comes from the area between the loin and the shoulder. They contain no ribs but instead part of the scapula.

Since it comes from close to the shoulder blade, they’re meatier than rib cuts. Some say you should grill them and some say cook them low and slow. Country Style Pork Ribs can be found two ways.

  • The blade end near the shoulder. For this cut, blade end loin chops are cut into pieces. They an be sold bone-in. They will probably be labeled pork loin country-style ribs. You’ll find them with nice marbling which results in great flavor.
  • From The shoulder. Boneless pork ribs can also be thick strips cut from pork shoulder steaks. They are sometimes labeled as pork shoulder country-style ribs. These ribs are fattier and also quite tasty. 

Chose either bone-in or boneless for this slow cooker ribs and potatoes recipe.

Step by Step Instructions, It’s Easy

Aromas of pork ribs with potatoes, sauerkraut, apples and onions fill the house. Let’s get started with step by step instructions.

Preparing ribs for crockpot
  1. Step 1: We’ll start by salt and peppering the country pork ribs then coating them with flour. Shake off the excess flour and brown in two tablespoons of vegetable oil until golden on each side. Remove to a paper towel to drain.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Step by Step how to cook pork ribs in the crockpot with apples potatoes onions carrots and sauerkraut
  1. Step 2: Next, layer the vegetables in the crock pot. 
  2. Start with small new potatoes. Or you can use large potatoes that have been cubed or thick sliced. 
  3. Add some large chunks of carrots. And then some sweet onion that’s been peeled, sliced in half , ringed and then cut into crescents.
  4. On top of the onions, we’ll sprinkle on a small can of sauerkraut that’s been quickly rinsed and drained.
Apple juice and fennel seeds to season slow cooker pork ribs
  1. Step 6: The next step is to add a tablespoon of fennel and some apple juice. We’re big fan of fennel, so as you can see that spoon is heaping. You can also add caraway if you’d like.
A Pampered chef apple slicer
  1. Step 7: We’ll slice an apple and then place those on top of the sauerkraut in the slow cooker.
Pork ribs in a crockpot on top of apples sauerkraut potatoes and carrots
  1. Step 8: The final step is to snuggle the ribs on the top. Cover the slow cooker and cook on low for 8 hours.

FAQ’s

How Do You Know When Slow Cooker Country Style Ribs Are Done?

Guidelines indicate that you should cook pork to an internal temperature of 145 degrees. However following instructions for this slow cooker method, you’ll know when the ribs are done when fall apart fork tender. A rib that doesn’t flake easily isn’t done.

Can I Cook This Recipe In A Dutch Oven?

Absolutely. You’ll need a 6 – 7 quart Dutch oven to hold everything. Just follow the recipe instructions. Set oven temperature at 350 degrees. Ribs should be cooked in 3 – 4 hours.

Do Country Style Pork Ribs Have Bones?

Country style ribs don’t actually come from the rib area of the pig and are usually sold boneless. They are actually cut from the shoulder blade area.

Storage:

  • Store any leftovers in an air tight container in the refrigerator for up to 4 – 5 days.
  • To re-heat just place a portion on a microwave safe dish, cover with a parchment paper or a loose plastic lid. Heat in increments of 15 seconds at 50% power.
  • Any leftover ribs can be frozen in a sealed freezer friendly container for up to 3 months. I don’t recommend freezing the cooked vegetables, as the texture will become compromised.
Crockpot country style pork ribs with sauerkraut, potatoes, carrots and garnished with parsley

Gather round that table and enjoy this savory slow cooker meal.

And if you’re looking for more pork recipes, don’t miss my Pork Category. You’ll find lots of mouthwatering ideas. Including the most popular on my site for Oven Baked Brats with Sauerkraut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Slow Cooker Country Style Ribs with sauerkraut, potatoes and carrots.
Print Recipe
5 from 12 votes

Slow Cooker Country Style Ribs with Sauerkraut and Potatoes

A great fix it and forget it meal. Slow Cooker Country Style Ribs. Pork ribs slow cooked with sauerkraut, apples & carrots, this is comfort food at its best.
Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Course: Main Course Pork
Cuisine: American
Servings: 8
Calories: 534kcal
Author: Lea Ann Brown

Ingredients

  • 4 Tablespoons all purpose flour
  • 4 pounds country style pork ribs
  • salt/pepper to taste
  • 2 Tablespoons olive oil
  • 10 new red potatoes (or two large russets cubed or thick sliced)
  • 2 medium carrots sliced thick
  • 1 onion sliced and then halved
  • 1-15 ounce can sauerkraut drained
  • ½ cup apple juice
  • 1 teaspoon caraway seed
  • 1 Tablelspoon fennel seed
  • 1 whole apple cored and sliced
  • salt/pepper to taste
  • 1 Tablespoon flour
  • 2 Tablespoon cold water

Instructions

  • Place the flour on a plate. Salt and pepper ribs and dredge the ribs in the flour until coated. Shake off excess flour. In a large fry pan, heat the oil until hot and sear the ribs until golden on each side. Remove to paper towel to drain.
  • In the crackpot layer, potatoes, carrots, onion, and sauerkraut. Pour on the apple juice, sprinkle on the spices and then add the whole apple on top. Season with salt and pepper and then snuggle the ribs on top of the ingredients. Cook on low all day.
  • If you’d like, remove ingredients from crockpot and place juice in a small saucepan. Bring to a simmer combing water/flour mixture and apples. Simmer for a couple of minutes and use as gravy.
  • Or serve directly from the crockpot.

Notes

Tips For Success: Don't skip searing the meat for this Slow Cooker Country Style Ribs recipe. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Nutrition

Calories: 534kcal | Carbohydrates: 51g | Protein: 34g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 176mg | Potassium: 1781mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2580IU | Vitamin C: 26mg | Calcium: 74mg | Iron: 4mg

Slow Cooker Country Style Ribs …It’s What’s For Dinner

Apples On Horseback (Devils on Horseback Using Fresh Apples)

By 40 Comments

Apples on Horseback using fresh apples is a simple yet elegant apple appetizer that delivers big flavor and stunning presentation. Crisp, sweet apples are paired with creamy cheese, wrapped in pancetta, skewered on spears of fresh rosemary and grilled crispy.

Apples on Horseback apple appetizer.

What Are Devils On Horseback?

“On Horseback.” There are lots of variations to this simple appetizer.But all are wrapped in some sort of bacon and are riding on the stick of your choice. I always associate them with the Christmas season.

Devils on horseback are traditionally served as a hot appetizer of dried fruit stuffed with cheese or nuts, wrapped in bacon, prosciutto or pancetta. The traditional British method calls for using pitted dates and bacon, but prunes are also used in many recipes. They can be steeped in brandy or some other liqueur, then fried or baked and served on toast with a condiment such as chutney or mustard.

Angels on Horseback are oysters wrapped in bacon.

Why Fresh Apples Work In This Appetizer

For my version, we’re switching things up a bit and rather than using dried fruit, I’m using fresh apples. A simple and delicious apple appetizer using sliced apples, cheese and pancetta = Apples on Horseback.

  • The sweetness and crunch of fresh apples work extremely well with the creamy cheese and salty bacon. It’s a flavor combination that comes together so well.
  • You’ll also like the texture of a crisp, fresh apple better than chewy dried dates or prunes.
  • Apples on Horseback is an easy to make apple appetizer with a bit of a wow factor.
  • Simple with ingredients.
  • You’ll feel special when served an appetizer that been skewered on a stalk of fresh rosemary? Such an appealing presentation and intoxicating aroma.
  • Delicious and ready in 30 minutes.
  • Entertaining Value: Something about the informality of eating with your hands, or from a skewer on a small plate alongside a glass of wine or cocktail is a great formula for comfortable conversation.

Table of contents

Ingredients – Apple Devils on Horseback

Best Apple Varieties For This Recipe

  • #1 Choice, Pink Lady Apples: A crisp, gorgeous, perfectly round apple that’s hard to miss while browsing the apple section, the pink lady apple is a sweet tart apple with a crisp bite and firm texture. The pink lady is slow to oxidize (turn brown) so is a great selection for serving on a appetizer platter as apple wedges. If you can’t find them here are other options.
  • Red Delicious Apples
  • Honey Crisp Apples
  • Ambrosia
  • Evercrisp
  • Fuji
Ingredients to make apples on horseback apple appetizer.
  • Cheese: Purchase a block of cheese so you an cut into batons. A mild to medium cheddar works well here because it’s a traditional “cheese and apple” flavor combo. And the complex, buttery, nutty flavor of Manchego cheese is an excellent choice here.
  • Sliced Pancetta: Pancetta is seasoned salt cured pork belly. It must be cooked before eating. It’s usually cut into small chunks and sauteed to add intense flavor to soups and stews. For this recipe, look for packages of sliced pancetta.
  • Rosemary Sprigs: Will the the “sticks” for those apples to ride horseback.

Step by Step: Apples on Horseback

Step 1, how to make apples on horseback apple appetizer.

Pro Tip: Using an apple slicer to slice the apple into easy uniform wedges. You can then cut those wedges in half to make 16 slices. Disclaimer: I am an Amazon Affiliate Member. If you purchase this slicer using the link above, I receive a small commission at no extra charge to you.

  1. Step 1: Rinse and dry the apple. Cut the apple into 16 wedges.
  2. Step 2: Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  3. Step 3: Secure each by spearing the apple appetizer with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  4. Step 4: Heat a large skillet stovetop that’s been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Serving Suggestions

  • This apple appetizer will pair well with any holiday party cocktail or mocktail. If serving Apples on Horseback with wine, choose a crisp white wine like Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay.
  • Make Apples on Horseback part of a charcuterie board. They’ll be fine served at room temperature.
  • Serve Apples on Horseback with a dollop of Major Gray’s Chutney, or better yet, try it with my recipe for Sweet Tomato Chutney or Balsamic Fig Glaze.

Tips For Success

  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

FAQ’s

Can I Use Prosciutto In Place of Pancetta?

I’d stick with Pancetta. Prosciutto is salt cured ham. It can be purchased in a chunk or thin sliced from the deli. Prosciutto is safe to eat without cooking. You’ll find prosciutto commonly on antipasto platters, or wrapped around fruit or vegetables. It’s also great to crumble in salads. With that said, I wouldn’t substitute Prosciutto in this recipe. It’s already cooked, and will become leathery once you try to fry it.

Can I Use Regular Bacon?

I tried this once and. it was a more complicated adventure and truly prefer pancetta. If you want to use bacon, choose a very thin sliced bacon for ease in cooking. Regular bacon has a lot more fat than pancetta and will take a longer cooking time for the fat to render. I hope you stick with pancetta for an easier fix.

Can Apples On Horseback Be Made Ahead and Reheated?

No. This is an appetizer that needs to be prepped, sauteed and served if not immediately, but within a couple of hours. If you try to make this a day ahead of time, the texture of the Pancetta will be compromised when you try to reheat it. And the natural oxidation in apples will become evident.

Can You Make Apples On Horseback with Dates Instead of Apples?

Well, you can. But then you’re falling back on the more traditional recipe of Devils on Horseback. I urge you to try this more modern and fresh version using apples.

Recipe for Apples On Horseback

So if you’re looking for apple appetizers, look no further. This is fun and absolutely festively delicious. Even though Devils on Horseback is an old traditional appetizer recipe with history, fresh apples makes this a fun, modern party appetizer.

This apple appetizer is a holiday tradition for us. We usually start off the season, just the two of us with this Apples on Horseback and glass of Chambord Prosecco Cocktail. Yup, just the two of us. Let the holiday games begin. 🙂

So here’s a toast to the season :::clink.

More Holiday Appetizer Recipes

  • Jalapano Bacon Cheeseball Recipe, This Jalapeno Bacon Cheese Ball Recipe is hands down the best cheese ball appetizer we've ever served! Everyone's favorite ingredients rolled into one tidy package.
  • Stuffed Celery Appetizer, Stalks of celery are filled with cream cheese, chopped green olives and walnuts. A holiday appetizer family favorite that's so easy to make and so satisfying with flavor.
  • Whipped Goat Cheese with Raspberry Chilie Jam, Super easy. Grab a sturdy cracker for this super easy Whipped Goat Cheese and Raspberry Red Chile Jam Appetizer. Salty, creamy, sweet and spicy it makes for an incredible flavor experience.

And if you’re looking for more appetizer recipes, don’t miss my Appetizer and Beverage Category, you’ll find a ton of ideas, including the most popular appetizer recipe on my site for Pear and Blue Cheese Crostini.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Apples on horseback, apple appetizer.
Print Recipe
5 from 3 votes

Apples On Horseback

Apple Devils On Horseback is an impressive holiday apple appetizer recipe thats big on appearance and flavor. Easy to make and ready in 30 minutes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 16
Calories: 90kcal
Author: Lea Ann Brown

Ingredients

  • 16 thin slices Pancetta
  • 1 Pink Lady apple peeled and cut into 16 wedges
  • 3 ounces Cheddar or Manchego cheese sliced ¼ inch thick and cut into 2-by-½-inch sticks.
  • 16 2-inch rosemary sprigs or toothpicks for skewers

Instructions

  • Rinse and dry the apple. Cut the apple into 16 wedges.
  • Arrange the pancetta slices on a work surface and place an apple wedge and a cheese stick in the center of each slice. Roll them up nice and snug, pulling the meat around the cheese and apple.
  • Secure each by spearing it with the stick end of a cleaned stalk of rosemary, making sure it goes through the cheese and apple.
  • Heat a large skillet stovetop that's been sprayed with cooking spray. Add the Apples on Horseback. Cook until the pancetta is golden and crispy and the cheese is melted, turning occasionally. This will take 5 to 6 minutes. Serve hot.

Notes

Tips For Success:
  • For even cooking, apple slices should be cut very uniformly. Use a sharp knife to pare the apple, then slice. Using an apple slicer to make this an easy task.
  • Make sure to turn often while cooking. This will help the pancetta to become evenly crisp.
  • When cooking, watch this appetizer closely. You don’t want to overcook the pancetta to an over-crisp stage to where it becomes leathery.

Nutrition

Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 126mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Apples on Horseback …It’s what’s for a Holiday Apple Appetizer.

Beet Soup with Horseradish Dumplings

By 15 Comments

Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Dumpling Soup. Great for a starter or a light meal.

Beet soup with horseradish dumplings and sour cream.

Cooking School in Germany. Traveling to Europe has always been a dream of mine and throw in a professional cooking school and it’s time to pinch myself to see if it’s all real. I’m recently home from a trip to Germany and France led by my friend Michele  Cooking with Michele. Ten days of touring, wine, shopping, cooking schools and lots of sausage. Does it get any better than that? I have to say, the Palatinate region of Germany with its food, architecture and landscape is something I fell in love with.

Our first stop took us to Heidelberg and cooking school, where Chef Thomas Dippel spent the afternoon with us at his cooking school  Cookst Du. Each of us was assigned a different station where we made a wonderful smoked trout on creamed potatoes with caper aioli appetizer, beet soup with horseradish dumplings, roast beef braised with fresh rosemary and thyme, broccoli with almonds, and apple fritter with vanilla sauce.

Creamy beat soup with horseradish dumplings.

The beet root soup with cream and horseradish dumplings was so memorable, I wanted to make this at home as soon as possible. Diced beets simply sauteed with onion in butter and olive oil, thickened with flour, and tart with a good white wine and lemon juice made for a special treat. Add some cream and the easy to make horseradish dumplings and you’ve got a great first course starter or an impressive light meal. Chef Dippel topped the soup with a leaf of chervil, I used the last of the chives from my garden before Winter takes them. The original recipe served the twelve of us in attendance at the school. I’ve scaled it down to serve 2-4.

Before we get to the recipe, let’s take a little tour of the school.

Germany cooking school

The large photo is of the main room as you walk in the front door. Our table is set and the kitchen area where we’ll have class and prep our food sits directly behind the table. Top right, the menu we are about to prepare is written on the large chalkboard doors. The next photo is of a chandelier that I fancied, made from wine bottles.  The bottom photo is of our kitchen prep area.

Making dumplings

The students. I was charged with making the horseradish meatballs. Top right is Michelle and Kathy stirring up mashed potatoes for the trout appetizer, and Kristin is preparing the vanilla sauce for the apple fritter dessert. Behind Kirsten and through the windows is the courtyard where there’s fig and olive trees, herb gardens and two pet rabbits.

Olive Butter and bread basket

While we were cooking they sat out a basket of bread with soft creamy butter that had simply been flavored with fine chopped olives. A great idea that you’ll find in our house soon.

spatzel demonstration

Chef Dippel gave us a demonstration in the art of making spatzel. At first it seems innocent enough as he simply added eggs to a big bowl of flour. But then things got physical. With a lot of muscle power, he beat the tar out of that dough for what seemed like a more than ample amount of time. He then took some of the dough in his hand and let gravity demonstrate the result of his efforts. It looked fine to me, but Chef Dippel returned the mixture to bowl and continued to slap and shape that dough until it was perfect.  I’d say the whole thing was a good fifteen minute workout. With a boiling pot of water standing by, he transferred the dough in small batches to a cutting board, flattened it out on end near the water, drenched the dough with hot water, and then with a knife sliced small sections into the boiling pot. At this stage, we were trusted to participate. The whole process made my dumpling project seem like child’s play. I don’t think I’d attempt this at home.

Heidelberg Cooking School

The food we prepared and plated. The beet root soup, the incredible smoked trout appetizer and the main course beef, spaetzel and broccoli.

toast with white wine

Enjoying our accomplishments, we toasted to hard work, precision teamwork and new friends.

Creamy beat soup with horseradish dumplings.
Print Recipe
5 from 1 vote

Beet Soup with Horseradish Dumplings

Beet soup with horseradish dumplings. A beautiful in color and creamy in texture German Soup. Great for a starter or a light meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 4
Calories: 224kcal
Author: Lea Ann Brown

Ingredients

  • 1 medium onion peeled and chopped
  • 2 medium beets peeled and chopped
  • 1 Tablespoon unsalted butter
  • 2 Tablespoon olive oil
  • 1 tablespoon heaping flour
  • ½ Cup white wine
  • 2 Cup chicken broth
  • Salt and pepper to taste
  • Juice of ½ lemon to season
  • 4 Tablespoon heavy cream

Instructions

  • Heat the oil and butter in a saucepan. Add the onions and sweat them for 3 minutes. Add the chopped beets and sweet for another 3 minutes. Sprinkle the flour over the onions and the beats and cook for two minutes, stirring. Add the white wine and cook for 1 minute, stirring. Add the chicken broth and simmer until beets are soft. About 30 minutes. Blend the soup with an immersion hand blender.
  • To serve, ladle soup into bowls, add a swirl of heavy cream to each bowl and drop in hot cooked Horseradish dumplings.

Nutrition

Calories: 224kcal | Carbohydrates: 14g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 505mg | Potassium: 443mg | Fiber: 3g | Sugar: 7g | Vitamin A: 336IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg

Recipe For Horseradish Dumplings:

Creamy beat soup with horseradish dumplings.
Print Recipe
5 from 1 vote

Horseradish Dumplings

Horseradish flavored dumplings for beet soup
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Soup, Stews and Chilis
Cuisine: German
Servings: 4
Calories: 99kcal
Author: Lea Ann Brown

Ingredients

  • ⅔ cup water
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ½ cup semolina durum flour
  • ½ – 1 teaspoon prepared horseradish
  • 1 egg lightly beaten
  • 1 tablespoon chopped chives

Instructions

  • Bring the water, butter and salt to boil over a moderate heat. Add the semolina, and stir until the semolina is well mixed starts to come away from the sides of the saucepan. This will take only about 15 – 30 seconds.
  • Transfer to a bowl and with a wooden spoon stir in the egg, horseradish and chives and stir firmly until the mixture is smooth. When cool enough, form into small balls.
  • Bring a pot of salted water to a simmer. Drop the balls of dumplings into the water and cook until they float. About 4 – 5 minutes.

Nutrition

Calories: 99kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 341mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Beet Soup with Horseradish Dumplings …It’s What’s For Abendessen.

Bolita Beans with Red Wine, Smoked Paprika and Jalapeño

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Bolita Beans simmered in red wine, smoked paprika, sweet bell pepper and garnished with crisp rings of fresh jalapeno. A delicious side dish for a Mexican Dinner.

Bolita Beans recipe with smoked paprika and jalapeno.

Out of sheer curiosity I purchased a package of Bolita Beans at LuLu’s Market in Brighton. Once home with my mysterious bag of beans, I Googled and found this out about the Bolita Bean.

What Are Bolita Beans?

Spanish settlers to the northern New Mexican region initially presented the Bolita Bean to North America. The bean was incorporated into much of the American Indian food traditions in the Four Corners region.

With its high protein content and its general ease on the stomach, the Bolita Bean became an important crop, quickly becoming extensively cultivated throughout the American southwest. The beans are deep, pinkish-beige, almost salmon in color, and boast a taste richer in flavor than the Pinto bean, to which it is often compared. Unfortunately, because of this easy association, the Bolita Bean often looses out to the pinto bean in sales.

Bolito Beans Adobe Milling

The beans are packaged by Adobe Milling, here in Dove Creek, Colorado. But where the heck is Dove Creek anyway?  Well come to find out it’s the county seat of Dolores County in the Southwestern corner of our state.

With a population 698 it’s also the most populated town in Dolores County. Dove Creek is the self-proclaimed Pinto Bean Capital of the World. Well who knew!

How to Cook Bolita Beans

So what to do with these beans? Treating them like my Cowboy Beans, I simply rinsed one cup of beans, picked out the misfits and dumped them in the crockpot.

I always like to add a tablespoon of lard to the slow cooker to give them even a creamier consistency. I covered the beans with two cups water and turned them on low for an all day cook.

And while we’re on the subject of quick bean side dish recipes, you might want to take a look at these Mexican Chorizo Instant Pot Pinto Beans.

Odd for our house, we had a partial bottle of red wine leftover, so when I arrived home, I added about ½ cup full-bodied red wine, one teaspoon smoked paprika, ½ onion chopped, one clove garlic chopped, ½ chocolate bell pepper chopped (or any sweet bell pepper), one jalapeno pepper chopped, one teaspoon, or more, of cumin, one teaspoon chopped fresh thyme, a dash of cinnamon and nutmeg.  After about an hour more of steeping in the crockpot, I gave them a good dose of salt before serving.

I found these rich colored Chocolate Bell Peppers at Berry Patch Farms in Brighton. Sweet, juicy, heirloom, just as the sign says, “who can resist?”

Incredible with flavor, the beans were creamy and the end result was an earthy pungent side dish that we loved. With the paprika, red wine and the chocolate bell peppers, the color was stunning.

Where to buy Bolita Beans in Colorado

The most reliable source to buy Bolita beans in Colorado or to order them nationwide is straight from the source. Adobe Milling in Dove Creek, Colorado.

The Colorado dry bean industry has been a global supplier of edible dry beans for more than 60 years. Growers partner with several dealers to produce and ship over $30 million of beans annually. 85% of Colorado bean crops consists of Pinto Beans.

Colorado pinto beans are known for their bright color and creamy texure. These characteristics increase their value compared to other pinto beans grown in the United States and imports from other countries.

Recipe for Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

I hope you give this Recipe for Bolita Beans a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite bean side dish recipe, let me know, I'd love to give it a try. And if you can’t find bolita beans for purchase, you can use Anasazi beans or even pinto beans for this recipe.

Looking for more dried beans recipes? You won’t want to miss:

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Bolita Beans recipe with smoked paprika and jalapeno.
Print Recipe
5 from 3 votes

Bolita Beans with Red Wine, Smoked Paprika and Jalapeno

A wonderfully seasoned dried bean side dish for any steak, or Mexican Meal.
Prep Time10 minutes
Cook Time7 hours
Course: Side Dish
Cuisine: Southwestern
Servings: 6
Calories: 71kcal
Author: Lea Ann Brown

Ingredients

  • 1 cup dried bolita beans
  • 1 Tablespoon lard
  • 2 cups water
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 clove garlic chopped chopped
  • 1 teaspoon fresh thyme chopped
  • 1 dash cinnamon
  • 1 dash nutmeg
  • ½ cup full-bodied red wine
  • ½ onion chopped
  • ½ chocolate bell pepper chopped, or any sweet bell pepper,
  • 1-2 jalapeno pepper, divided chopped. Stemmed and seeded if you wish to reduce heat.
  • salt to taste

Instructions

  • Rinse and pick through beans to remove any misfits. Place the beans in the crockpot. Cover with enough water to cover beans by 1 – 2 inches. Place the lid on the crockpot and let the beans soak overnight.
  • The next morning, drain beans.
  • Add a nice scoop of lard to the beans in the crockpot and add 2 cups water. Cover and cook on low 6-8 hours or until beans are tender.
  • Stir in cumin, paprika, garlic, thyme, cinnamon, nutmeg, wine, onion and bell pepper. Remove stem and seeds from jalapeno (only if you want less heat) Chop half and add to beans and save the other half to garnish beans. Cover and continue to cook in crockpot for one hour.
  • Add salt and stir well. To serve plate and garnish with rings of jalapeno pepper.

Nutrition

Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 198mg | Fiber: 3g | Sugar: 1g | Vitamin A: 639IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg

Bolita Beans with Red Wine, Smoked Paprika and Jalapeño …It’s What’s for a Side Dish.