Serving Size: 16
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The bright flavors of lemon and blueberry create perfect harmony in this distinctly lovely bread. Reduced-fat cream cheese adds richness to an otherwise light and fruity flavor, providing a sweet, satisfying quality we can’t get enough of.
Yield: 16 servings
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These crisp, honey-sweetened biscuits originated in Greece and are a frequent feature at Easter feasts. The biscuits are made from a simple non-rising dough that makes it possible to put these treats on the Easter breakfast table with little effort and time. Serve them with a steaming cup of strong black coffee — they’re ideal for dunking.
YIELD: 16 biscuits
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What to do with leftover pumpkin? Make pumpkin bread of course! Did you know that not all pumpkins are equal when it comes to cooking? Those large carving pumpkins? Probably best left to carving, and maybe salvaging the seeds to roast. Jack-o-lantern pumpkins are raised more for their durability than for their taste.
Most people use canned puréed pumpkin for baking recipes like this because of the consistent results. If you want though, you can easily roast up a sugar pumpkin, butternut squash, or kabocha pumpkin for its purée. You’ll get more roasted and caramelized flavor that way. Steaming also works, though you’ll miss the extra flavor from the roasting.
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Beer Bread is buttery, chewy, and tastes like your favorite beer. Be wise, however, in choosing the beer you use. A beer with fruit tones will lend a sweeter, fruity bread. Likewise, a dark ale will lend a robust flavor to the final product. I recommend you use a beer you know and love. Beer bread is excellent when sliced and spread with butter, cubed and sprinkled on top a thick, hearty chili, or dipped into a spinach or cheese dip. Give it a try—the recipe couldn’t be easier! Especially since Chef John, over at foodwishes.com, has the following “how-to” video. So just follow along!
Continue reading No Knead Beer Bread →