![]() ![]() ![]() Yeah, once you go streusel, you never go back. You'll find yourself making streusel like blends to act as fillers for stuffable stuff - that you can then top with a complementary streusel! I make a stuffed lasagna pizza, where I use a deep dish pie pan, then food processor or finely chop and combine all pizza topping ingredients, then start layering the blend over crust and sauce (crust, sauce, pizza blend mix, cheese, repeat, using thin, possibly pre-crisped crust for the interior layers, topping off with a crust, light sauce, then cheesy streusel made with leftover pie crust! Aren't you clever and resourceful?!) Cut into pie slices and serve - sooo good and streusel-y for chilly nights! You can make a similar dish with chicken pie ingredients - drives away the chill just thinking of it! Works great over a dark hunters sauce or cheese bisque. (Go for broke - add in some crushed candy cane or cinnamon candies.) Top off your turf with a surf streusel that incorporates crab, lobster, or shrimp. Dress up some hot chocolate with a flavorful flotsam of marshmallow and dark chocolate bits streusel. Add some heat with spicy and cool things off with minty/fruity. Which brings us to anise, liqueur and liquid flavor enhancements - Kahlua, Bailey's, rum, brandy, coffee/espresso (over whipped cream!), vanilla/vanilla bean, fruit flavors, mint flavors, even sake or rice/Asian wines. Streusel coated rum balls - with a bit of vanilla and rum flavoring added in for good measure. Add in some freshly diced pepper or onion, along with some bits of ham and cheese to make a nice crumbly streusel topper for an egg-y breakfast casserole. Dash's blends, Montreal Steak seasoning and it's relatives, salad seasonings, such as Green Goddess, even bottled salad dressings (reduce butter/increase flour), in fact - mix in some salad seasonings or fruit flavors and make a cold, no bake streusel for salads, ice cream and other cold stuff! If it comes in a shaker bottle from the spice section, it can and should at some point contribute to a streusel. Other great inclusions/flavor influences: Garlic, Old Bay, Tony Cachere's Creole seasoning, red pepper - powered or flakes, cinnamon, allspice, ginger and Asian spices, Mexican/South American spices, Italian seasoning blends, Greek, Caribbean, Mediterranean, Indian, chili powder or crushed chili, cheese(s), bacon, sausage, any and all Mrs. If necessary, you can always give the streusel a little pre-bake or wait to add it part way through item to be streuseled's cooking time. ![]() In fact, keep cooking rates in mind for all additions. yep - everything! You can add cocoa, melted chocolate, cream cheese (reduce the butter a bit as needed), powdered or granular sugar in place of brown sugar and/or flour, even savory herbs like thyme, rosemary, and sage (yes, I streuseled a turkey and stuffing one year - everybody loved it!) Pro tip: be mindful if using granular sugar - it tends to brown or burn more quickly than the others. From vegetables to meat to desserts, sweet and savory, streusel goes with. ![]() I streusel everything! It's a great way to add a touch of flavor and fancy to.well.everything. It is the rock from which you will launch your streusel odyssey. This recipe provides a great base for any streusel. ![]()
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