Savory Streusel
Jun. 16th, 2017 02:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomahttps://food52.com/blog/19782-a-buttery-better-than-breadcrumbs-topping-for-all-your-summer-dinners
Use on soup! Or salads. Or pasta.
Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery.
Master Recipe for Any Savory Streusel
https://food52.com/recipes/71132-master-recipe-for-any-savory-streusel
Makes 5 to 6 cups
3 1/4 cups all-purpose flour
2 tablespoons sugar
Salt, to taste
12 ounces cold unsalted butter, cubed
Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)
2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.
3. To make streusel crunch, heat the oven to 325° F and line a baking sheet with parchment or a silicone mat. Spread into a single layer (you may need to use 2 sheets if you can't spread the streusel out adequately) and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from soups to pastas. Store in an airtight bag or jar for up to 3 days.
HOW TO MAKE IT YOUR OWN
Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
Use on soup! Or salads. Or pasta.
Lower the sugar and add some umami oomph—say, chili powder or potato chips—and streusel adopts the role that we normally default to breadcrumbs. Except it’s more adaptable. And buttery.
Master Recipe for Any Savory Streusel
https://food52.com/recipes/71132-master-recipe-for-any-savory-streusel
Makes 5 to 6 cups
3 1/4 cups all-purpose flour
2 tablespoons sugar
Salt, to taste
12 ounces cold unsalted butter, cubed
Directions
1. Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the mixture begins to form a crumbly, curdy—not cohesive—dough. Process more for big clumps and less for a pebbly, sandy texture. (You can also do this step in a bowl with your hands!)
2. Dump onto a plate and continue to squeeze and break-apart the mixture until it looks right to you. (Streusel is very personal. Don’t let anyone tell you otherwise!) Refrigerate for a few hours or freeze for 30-ish minutes until firm. (This will reinforce the streusel’s crumby personality.) Bag and store in the fridge for up to five days or in the freezer for up to 2 months.
3. To make streusel crunch, heat the oven to 325° F and line a baking sheet with parchment or a silicone mat. Spread into a single layer (you may need to use 2 sheets if you can't spread the streusel out adequately) and bake until the streusel begins to brown and crisp—about 20 minutes total, tossing with a fork halfway through. It will continue to crisp as it cools. Cool completely before sprinkling on everything from soups to pastas. Store in an airtight bag or jar for up to 3 days.
HOW TO MAKE IT YOUR OWN
Use this chart to customize your streusel based on your favorite flavors, the ingredients hanging out in your fridge and pantry, or its final destination.
