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    Bundtwich Party Sandwich and a Father’s Day Feast (with Recipes)

    ha scritto per te

    This giant party sandwich, or “Bundtwich” is made for sharing! Layers of your favorite sandwich toppings are all assembled on a scratch-made white bread bun that has been baked in a bundt pan.

    Father’s Day is coming up, and I’ve been cooking up a new menu for an all-around crowd pleasing feast. This giant party sandwich, or “Bundtwich” is the main attraction, and just perfect for the occasion. Not only is it a delicious sandwich piled high with deli meats and cheeses, it also makes a pretty great party centerpiece. Just look at it! Also, the special dads in my life are true sandwich connoisseurs, so this was a no-brainer.
    So, what’s a Bundtwich? Plainly, it’s a giant ring-shaped sandwich made by baking bread in a bundt pan and then slicing it horizontally to fill with various sandwich ingredients. Reportedly, it was invented in 1986 by Dorothy Dalquist, wife of bundt pan inventor and Nordic Ware founder H. David Dalquist. It has since been made popular by Pillsbury, utilizing their canned breads to make the bundt-shaped sandwich buns. Much as I love a shortcut, this bundtwich bun is made using a scratch-made Amish white bread recipe. It’s sturdy and slightly sweet, which makes it perfect for splitting and stacking on all kinds of savory deli meats, cheeses, and dressings. And it’s not too hard to make – promise!

    Feasting Ahead
    Along with the big, beautiful, bundtwich, there are appetizers and sides linked in this post – in case you need help making your own Father’s Day spread. Although there are some heavy, meaty items on the menu that are widely considered “Dude Food”, I think the appeal is much wider. The fare is meant to feed your guests well. And any of these would be right at home at a family reunion, potluck, picnic, birthday – you get the idea.
    Or if you’re totally up for the Father’s Day theme – complete with adorable Necktie Wreath (pictured) – then you can find Rachel Nelson’s DIY right here. It’s a no sew project to boot!
    But first – let’s make a bundtwich bun.

    Make the Dough
    Start by mixing up warm water, sugar, and yeast in the bowl of a stand mixer fitted with the paddle attachment. After 5 minutes, when the yeast is activated, add in bread flour a little at a time until a shaggy dough forms. Then, switch the the dough hook. Mix, adding just enough flour to form a cohesive soft dough. Knead for about 7 minutes. For more visuals, see the video just above the recipe card in this post.
    Let the dough rise until doubled, which takes about an hour.

    Shape the Dough
    Knock the air out of the dough. Then, turn it out onto a lightly floured surface and pat it down, keeping its circular shape. Use a 3″ cookie cutter or pastry ring to cut a hole in the center of the dough.

    Put it in a Bundt Pan and Bake
    Place the dough in a greased and floured bundt pan, threading the hole in the bread over the bundt pan’s center tube. Use your fingertips to lightly tamp the dough down evenly. (Kind of like poking focaccia, but not as forceful.) Then, cover the pan and let rise until the dough reaches the top of the pan. About 45 minutes.

    Bake and Butter the Bun
    Bake the dough for 35-40 minutes, or until an instant read thermometer tests to 190°F (mine baked in 36 minutes). Turn the giant bun out onto a wire rack and brush it with melted butter. Not only does this add flavor, but it removes excess flour from the loaf. I chose to sprinkle the top with some sesame seeds (and you can too!) – bake for 5 more minutes to toast and set them.

    Add Your Favorite Fillings
    Prep the bun: Cut it in half and set the top aside. Use a fork to remove some of the middle of the bread to hollow it out. This makes more room for all the fillings. And save the bread scraps! They make excellent breadcrumbs.
    Begin your fillings with some mayo or other dressing to keep the sandwich bread moist and flavorful (I also like blue cheese dressing on my sandwiches). Next, fill the hollow with shredded lettuce, or other veggies. I’m a self proclaimed ‘Two Salad Sue’ so I topped mine with even more greens, some leaves of romaine.

    Create a Sampler Bundtwich
    Add a variety of meats and cheeses for the ultimate party sub sampler. Here I’ve assembled a trio of Black Forest ham, roast turkey, and roast beef deli meats. Also three cheeses: Swiss, Colby jack, provolone. Of course, you can simplify it with only one type of meat and cheese. The curation is all up to you!

    Add red onion and tomato – and anything else you’d like, such as a shake of Italian seasoning, oil and vinegar – to your party bundtwich. Let your favorite sandwich shop sub be your inspiration.

    This Bundtwich is large and in charge! It’s both a tasty sandwich and party centerpiece. It will feed at least a dozen guests, or 8 very hungry people with big appetites.

    Here’s the entire spread – complete with some easy sides, appetizers, and desserts. Following is a rundown of some menu items – with some favorite recipes from the Sprinkle Bakes archives linked.

    Pepperoni Pizza Monkey Bread
    This super scrumptious and EASY Pepperoni Pizza Monkey Bread is made with ready-made pizza dough from the grocery store. Each little pizza dough nugget is stuffed with mozzarella cheese and pepperoni. The original recipe is baked in a bundt pan, but it’s just as easy to make them in a muffin tin. Instructions for making them into muffins is in the recipe’s notes right here.

    Jalapeno Poppers
    Delicious and and oh-so snackable – these Bacon Wrapped Jalapeno Poppers are real crowd pleasers. They’re not hard to put together, and you can assemble them a day ahead and store them in the refrigerator. So cheesy! Remove the jalapeno seeds for less heat, or keep them in for a real kick! One of our favorite appetizers, ever.

    Blondies and Brownies
    My dad loves peanut butter anything! So these a pan of Peanut Butter Chocolate Chip Blondies is a must! They’re so chewy and satisfying. Or, for the beer enthusiast in your life, try my Five Ingredient Guinness Brownies which are so fudgy in their centers with crackled tops. The Guinness flavor is subtle, and somehow, makes the cocoa in the brownies taste even more chocolaty!

    A Few Convenience Foods
    To maximize the spread and shortcut the work, consider getting a couple of things ready-made from the grocery store. Pigs in blankets and potato skins from the freezer section just need a short bake in the oven. Salsa and chips and mixed nuts are party favorites, and simply need to be plated.

    I like to serve a couple of special beverages, aside from sweet tea (house wine of the south) and pitchers of ice water. Bottles of dad’s favorite beer, and mixed drinks such as well-garnished bloody mary cocktails will get the party started. For those who don’t imbibe, I often serve bottled soft drinks such as Mexican Coca-Cola and root beer.

    This Bundtwich is endlessly customizable! It’s so easy to switch up with your favorite sandwich dressings and fillings. I think an Italian themed bundtwich would be delicious, dressed with pesto, provolone, and salami. How about a Philly cheesesteak version? Or a vegetarian version loaded with crunchy veggies, greens and cheeses? I’m totally up for all of them!
    The real MVP of this dish is the scratch-made white bread bun. It holds everything together beautifully. The recipe will yield one bundt bun, or can be made into two 9×5 inch loaves. If you’re just hankering or some really good, lightly sweet white bread.
    Enjoy!
    Publisher note: From a small online publisher to freelancers and publishers for larger kitchen-centric blogs – If you are mining my blog for content ideas, please wait a few weeks to publish your very similar content so it’s not so obvious. That said, I’m truly grateful for anyone who chooses to read my blog, and I understand that online creators inspire each other. Sincerely, -h.
    Related Recipe: Make Ahead Party Food with Recipes

    Bundtwich Party Sandwich

    Heather Baird

    This giant party sandwich can be endlessly varied to include your favorite deli meats and cheeses. The scratch-made white bread is a very basic recipe but really delivers on flavor – and, when baked in a bundt pan, it has all the structure needed to hold many savory sandwich fillings.The amounts of deli meats, cheeses, and dressings listed in this recipe are suggestions. Add more or less according to your taste or guest list. The bread recipe can also be baked in two 9×5 inch loaf pans. See the recipe notes for instructions and bake times.

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    Prep Time 30 minutes minsCook Time 36 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 6 minutes mins

    Course Main CourseCuisine American

    Servings 12

    Equipment12 cup bundt panPastry brushinstant read probe thermometer
    Ingredients  White Bread Bun2 cups warm water 110°F2/3 cup granulated sugar1 1/2 tablespoons active dry yeast1/4 cup vegetable oil1 1/2 teaspoons fine grain salt6 cups bread flour1/4 cup salted butter melted1 tablespoon sesame seeds optionalSandwich Fillings1/2 cup mayonnaise1 1/2 cups shredded lettuce such as romaine or iceberg10 whole romaine lettuce leaves3/4 lb. Black Forest ham deli meat3/4 lb. roast turkey deli meat3/4 lb. roast beef deli meat6 slices Swiss cheese6 slices Colby jack cheese6 slices provolone cheeseRed onion to taste (I used 10 rings 1/4-inch thick)2 medium tomatoes cut into 1/4-inch slices
    Instructions White Bread BunIn the bowl of an electric mixer fitted with the paddle attachment, combine the warm water and sugar. Stir until dissolved. Stir in yeast. Let stand 5-7 minutes, or until yeast is well bloomed with a foamy, bubbly appearance.Add the oil and salt. Mix briefly. Turn the mixer on low and add 4 cups of flour. Mix until a shaggy dough forms. Replace the paddle attachment with the dough hook. Turn the mixer on low and add more flour a little at a time. You may not have to use all of the flour (I used about 5 1/4 cups).When a cohesive soft dough forms cleans the sides of the bowl (but may stick a little in the bottom of the bowl) turn the mixer to medium speed. Knead for 7 minutes with the dough hook. Remove dough to a greased bowl and turn over once to coat. Cover with a piece of plastic wrap that has been lightly misted with cooking spray.Place the bowl in a warm place to rise until doubled, about 1 hour. Punch down the dough. Turn the dough out onto a lightly floured surface. Use a 3-inch wide round cookie cutter to stamp a round hole in the center of the dough.Grease and flour a large 12 cup bundt pan (or use flour-based baking spray). Place the dough into the prepared pan, threading bundt pan center through the hole in the dough. Use fingertips to lightly press the dough evenly into the pan, kind of like poking focaccia, but not as forceful (see video for action). Cover the pan with a piece of plastic wrap that has been lightly misted with cooking spray. Transfer the pan to a warm place to rise until it comes to the top of the pan, about 40-45 minutes.Preheat the oven to 350°F.Bake for 35-40 minutes, or until the top is golden brown and the bread is fragrant. The bread is done when it reaches 190°F on an instant read thermometer (insert the thermometer into the deepest part of the well in the bundt pan). Let cool in the pans 5 minutes, and then turn out onto a wire rack. Brush with melted butter. Sprinkle on sesame seeds if desired. If using sesame seeds, bake the bread for 5 minutes more in the oven to toast the seeds, and to set them on the bread.Allow the bread to cool completely before filling.Assemble the SandwichUse a large serrated knife to cut the bread loaf in half horizontally. Remove the top. Use a fork to remove some of the middle of the bread to create a hollow in the loaf. Spread half of the mayonnaise over the bottom half of the loaf, and spread the other half over the cut side of the loaf top.Fill the hollow with shredded lettuce, then top with romaine leaves. Place Black Forest ham over 1/3 of the sandwich, followed by roast turkey over another 1/3, and then the roast beef over the final 1/3 of the sandwich.Arrange Swiss cheese over the ham, Colby jack over the turkey, and provolone over the roast beef. Top with red onion and tomatoes. Place the bun top over the tomatoes and press down lightly.Cover the sandwich with plastic wrap and store in the refrigerator until ready to serve. This can be made a few hours ahead of serving, but should be served the same day it is assembled.
    NotesWhat to Expect: A giant, delicious sub-inspired sandwich with all the fixings. The bread has a light but obvious sweetness, which is nice alone, but it disappears once the entire sandwich is assembled with all those savory fixings. 
    Flour Amounts: As stated in the recipe, you may not need to use all the flour in the dough. Add just enough to make a cohesive soft dough that isn’t sticky. 
    Cutting the Sandwich: You’ll want to skewer each sandwich piece as you slice it, so individual servings don’t fall apart. So be sure to pick up some long party picks to use for serving.
    Bake as 9×5  Loaves: After the first rise, deflate the dough. Knead briefly, just a few turns, then divide in half. Shape the dough into loaves by flattening each piece into a rectangle, then folding/rolling it into thirds, until a rectangular loaf shape is achieved. Bake the loaves in the preheated oven until golden brown, about 30 minutes. 
    Amish Bread Recipe: The Amish white bread recipe I used is from allrecipes with my shaping methods adapted for bundt pan baking. 

    Keyword Amish bread recipe, black forest ham, bundtwich, bunt pan sandwich, colby jack, deli cheeses, deli meat, giant party submarine sandwich, party sandwich, provolone, roast beef, roast turkey, swiss cheese, white bread recipe

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Baked Ham and Cheese Sliders and my Mother’s Day Brunch Menu (with Recipes)

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      A pan of Baked Ham and Cheese Sliders is the easiest and tastiest make-ahead main dish for Mother’s Day Brunch. Learn how to make them, and get my entire Mother’s Day Brunch menu with recipes.

      Mother’s Day is fast approaching, and I’m always eager to explore a new menu for our annual brunch gathering. This year I tested a new savory dish – Baked Ham and Cheese Sliders. They were so simple to assemble, and you can do most of work a day (or two!) ahead. This is such a time-saver and you won’t have to be tied to the kitchen. Instead, you can spend more time with the special ladies in your life.
      This isn’t the first year I’ve shared my Mother’s Day Brunch menu. You can see a previous feast from 2018 right here. This new menu reflects a few items that can be served to those with gluten intolerance. My sweet mother-in-law has a few dietary considerations. So this menu has something for everyone.

      Prep the Buns
      Start with some ready-made rolls or slider buns. Hawaiian Sweet Rolls are perfect for this. Because they are so soft and delicious, and they also fit perfectly in a 9×9 inch pan. Or, you can use brioche slider buns. They’re slightly less sweet than the Hawaiian rolls, if that matters to you. Remove the rolls from their packaging and, without separating them, slice them in half horizontally.
      Then, spread the cut side of the roll bottoms with a mixture of horseradish cream and mayo. And make sure that you’re using horseradish cream – and not straight up horseradish! The latter is too assertive to use as a sandwich spread. (Well, I think so anyway..)

      Layer on Ham and Cheese
      Assemble a layer of deli sliced ham on top. Black Forest ham is slightly smoky and very savory, which contrasts the sweetness of the rolls. It’s what I used and recommend. Next, place slices of Swiss cheese in an even layer over the ham.
      Place the roll tops on the assembled ham and swiss. At this stage, you can cover the entire pan and store it in the refrigerator for up to two days. Or, you if you’re serving the same day, you can just carry on with the recipe as directed.

      Make the Slider Dressing
      Melt a stick of butter in a saucepan, then sauté some chopped onion in the butter. Then you’ll add a little brown sugar, spicy brown mustard, Worcestershire sauce, poppy seeds, and garlic powder. Mix this all up and cook until everything looks incorporated and saucy. This only takes about 5 minutes.

      Dress the Sandwiches
      Pour the mixture from the pan on top of the rolls, or spoon it over if that seems easier. There’s more than enough of the mixture to generously coat all of the rolls.

      Cover and Chill Overnight
      If you’re making this one day ahead, then you can dress the rolls then refrigerate them overnight. However, if they’re going to be hanging out in the refrigerator for a couple of days, wait to dress the rolls until the day before or the day of baking. Because the dressed sliders may become soggy over time in the refrigerator.

      Serve from the Pan
      The sliders will stay warmer longer if they’re kept together and served from the pan. These are delicious warm, but also quite good at room temperature! So even if they cool, they’re still going to taste awesome.

      A Gluten-Free Main – Triple Cheese Omelet Bake
      Triple Cheese Omelet Bake is another make-ahead gem that often shows up for our Christmas Breakfast. (Who wants to be in the kitchen all of Christmas morning?) But it’s convenient for nearly any occasion, even just for a quick breakfast that you can scoop out and heat up in portions during the work week.
      This recipe is naturally gluten-free, provided your cheeses aren’t hiding any gluten in stabilizers or thickeners (so be a label-reader!). I adapt this recipe further, replacing the cheeses and milk with dairy-free options. You can read more about my swaps in the recipe notes in this blog post.

      Chilled Bites
      Cold shrimp cocktail is a mainstay at most of my gatherings, because it’s refreshing, unfussy, and there’s little work involved. Just get yourself some large cooked cocktail shrimp (tails on) and some ready-made cocktail sauce. Portion some of the sauce in small glasses with a few shrimp arranged around the edges. Or you could put them out buffet-style – all on a plate with the sauce in the center. If you’re looking to up the ante, you could make my Bloody Mary Shrimp Cocktail Shooters, which is easy and a little fancy.
      Brunch needs salad, if you ask me. One of my favorites is made with already triple-washed spring mix, sliced strawberries, with a scattering of almonds (or pecans). Serve with your favorite ready-made dressing. I love blue cheese on this, and balsamic vinaigrette is tasty for those who can’t have dairy.
      Place a bowl of chilled cut fruit nearby. Melon chunks, berries, and grapes give a nice variety. And they can all be prepped a day ahead and refrigerated overnight.

      Fancy Chips
      Personally, I love chips with a sandwich. Terra Chips are made of a variety of root vegetables such as yucca, white and orange sweet potato, parsnips, and beets. These look so pretty on the table, and they go well with the ham and cheese sliders. You can find them at just about any grocery store. I serve them often!

      Sweet Things
      I think I’ve mentioned before that my mom was a pastor’s wife (now retired). So, she’s done her fair share of cooking and serving her community. She often made these Pineapple Orange Muffins for fellowships, potlucks, and receptions. We just love them. They store well and stay moist, due to the entire can of undrained pineapple in the batter. Get the recipe for them right here.

      I couldn’t resist making my Cinnamon Roll Bundt Cake for this brunch! Instead of keeping it in cake form, I sliced it into easy to serve pieces. Which also better showcases its swirly interior.

      A Citrusy, Rosy Punch
      Lemon Sorbet Punch is a trusted favorite for all kinds of parties and receptions (I developed the recipe in 2015!). It starts with a can of frozen lemon concentrate, and if you use the pink lemonade variety, you’ll end up with the rosy hue you see here. Visit this recipe right here.

      This menu isn’t difficult to put together – especially the make-ahead Baked Ham and Cheese Sliders – also the Triple Cheese Omelet Bake. If you have too little time to make the sweets, I’d recommend a tall platter of your favorite purchased doughnuts (such as Krispy Kreme – the glazed originals for my crowd!)
      Happy Mother’s Day to every mom, and to every person who fills that role!
      Related recipe: My Mother’s Day Brunch Menu With Recipes

      Baked Ham and Cheese Sliders

      Heather Baird

      These sliders are so easy to assemble, and you can customize them to your favorite meat and cheese, although the combination of ham and Swiss is not to be missed! (See recipe notes for variations). Make them ahead for an easy bake-and-serve dish. Hawaiian sweet rolls are widely available and one 12 oz. package fits perfectly into a 9×9 inch dish. If you’re looking for a less sweet options, the use brioche slider rolls, which can be found at most grocery stores in the bakery section.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 25 minutes minsCook Time 30 minutes minsTotal Time 55 minutes mins

      Course Brunch, Main CourseCuisine American

      Servings 12 sliders

      Equipment9×9 inch baking dish
      Ingredients US CustomaryMetric 12 oz. Hawaiian sweet rolls (1 package) or brioche slicer buns¼ cup horseradish cream sauce¼ cup mayonnaise¾ lb. sliced deli ham such as Black Forest ham8 slices Swiss cheese½ cup salted butter3 tablespoons chopped onion1 tablespoon light brown sugar1 tablespoon spicy brown mustard such as Gulden’s2 teaspoons poppy seeds2 teaspoons Worcestershire sauce½ teaspoon garlic powder
      Instructions Cut the rolls in half horizontally without separating them.In a small bowl, whisk together the horseradish cream sauce and mayo until thoroughly combined. Spread the mixture over the cut side of the roll bottoms. Place the roll bottoms into a 9×9-inch baking dish with deep sides.Layer ham evenly over the horseradish mixture, followed by the Swiss cheese. Replace the roll tops.Melt the butter in a skillet over medium-high heat. Add the onions and cook while stirring, until the onion is tender and translucent. Stir in the brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir until the sugar is melted, about 1 minutes.Pour the mixture over the rolls. Cover with foil and refrigerate overnight. (See recipe notes for longer storage).Preheat the oven to 350F.Bake the rolls covered in the foil for 25 minutes. Then uncover and bake until golden brown and shiny on top, about 5-7 minutes more.Serve warm or at room temperature.
      NotesMake 2+ Days Ahead: If you need an even longer head start on these sliders, then assemble the sandwiches, cover and refrigerate, but do not add the buttery dressing. Dressed, these can become soggy over more than a couple of days in the refrigerator. Make the dressing and pour over the rolls the day before serving and refrigerate. Or, just do it the day of serving (it only takes about 5 minutes to cook!).
       
      Switch up the flavors!

      Spicy Chipotle: Use chipotle mayo instead of the horseradish sauce mixture, use deli turkey instead of ham, and add pepper jack cheese instead of Swiss. .
      Southern BBQ: Keep the horseradish sauce, but add some barbecue sauce to it for a tangy kick. Use pulled pork from your favorite BBQ joint (or grocery store), cheddar cheese instead of Swiss, and serve these with a side of cole slaw.
      Cuban-Inspired: (Tampa Cuban) Coat roll bottoms with a thin, even layer of mustard instead of horseradish sauce, and keep the ham, but add a layer of Genoa salami. Add slices of dill pickles and Swiss cheese.

      Keyword baked sliders, deli ham, ham and cheese sliders, Hawaiian Sweet Rolls, horseradish sauce, make ahead main dish, make ahead party food, poppy seeds, sliders, swiss cheese, Worcestershire sauce

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Baked Brie Bread Ring

      ha scritto per te

      This Baked Brie Bread Ring makes for a great appetizer but is also delicious eaten on its own. Brie cheese melts in the oven as soft seeded yeast rolls bake around it.

      Soft, melty cheese paired with puffy yeast rolls – what could be better? This is an appetizer that I could make a meal out of!
      I’ve had lots of different versions of baked brie, but most are dessert-like, wrapped up in puff pastry or phyllo dough with jam and brown sugar. Or just a big melty wheel served in a baking dish with crostini or baguette slices on the side. Weeks ago I’d spotted a baked brie bread ‘flower’ in one of those fancy mail order food catalogues. It looked delicious, and the rolls had a variety of seasonings. It was like a bread sampler with cheese! I had to see if I could recreate something similar at home. Besides, the big wheel of brie I had in my refrigerator was getting close to its expiration date.

      Yeast dough in an instant (almost).
      Start with my easy yeast dough recipe. It’s made with flour, instant yeast, sugar, salt, water, and olive oil. If you don’t have instant yeast in your cupboard, then I recommend getting some! It’s so easy to use and has wonderful rising power. You don’t have to bloom it before using – just stir it right into the dry ingredients. I have always used Saf instant yeast and it’s never let me down.

      However. If you only have active dry yeast on hand, I’ll include blooming and mixing instructions in the recipe notes. It will work also, it just needs to be activated with a little sugar and warm water.

      Shape the rolls.
      After the dough doubles, punch it down and roll it into about a 9 inch long sausage shape and cut into 9 equal portions. I just eyeballed this, and my rolls were similar in shape but not exact. You could weigh each dough ball for a precise presentation.
      Form each dough piece into a ball. To do this, gather the edges of a dough piece and pinch them together, then roll the ball under a cupped hand. Move your hand in a circular motion; the tacky part of the pinched dough should catch on the work surface, and the dough will roll itself into a tightened ball. You can see this technique in action in this Hot Cross Buns post. There are two animated GIFs that may help you better understand the method.

      Room to grow.
      Use a large baking sheet or a pizza pan to on which to bake the brie bread ring. At this point, I realized I didn’t yet have my brie wheel prepared. I needed to trim the off the top rind and my rolls were already ready to rise! So – I just used the brie packaging as a stand-in. Place each roll around the ‘brie’ wheel, close together but not touching.

      Egg wash the tops of the rolls and sprinkle on your choice of seasonings. I used black sesame seeds, Aleppo pepper flakes, (so good, and not hot!) and chia seeds. The chia seeds were a stand-in for poppy seeds. I am almost out. Now I think I prefer chia seeds to poppy seeds for a bread topping!
      I swapped in the wedge of brie easily, and let the buns rise for about 20-ish minutes. They should rise enough to just touch each other.

      Golden and delicious.
      Bake the brie and rolls together. The bread will puff and bake together forming a cohesive ring that corrals all that melty brie. Garnish the brie with lots of coarse black pepper (I used a medley of black, white, and pink peppercorns) and toss on some scallions. If scallions aren’t your thing swap in some chopped rosemary or fresh thyme leaves.
      The yeast rolls are neutral enough to tip to the sweet side, if you’d like to give this dish a dessert makeover. I could see the brie topped with cooked apples, maple syrup, fig jam, a drizzle of honey, cranberry sauce – the sky’s the limit! It could also be a magnificent addition to a big cheese board served with cold cheeses, grapes, apple slices, pears, pecans – practically anything that inhabits your charcuterie stash.

      The best part is dunking the puffy yeast rolls in the melted cheese center. Warm melted brie is so luxurious. This would make a wonderful dinner party treat – either as an appetizer or alongside a main dish. And, it’s holiday-worthy! Serve it at Easter, Christmas, or Thanksgiving. It’s such a wonderful spin on a baked brie recipe. The flavors are endlessly variable!

      Baked Brie Bread Ring

      Heather Baird

      This all-in-one baked brie with bread rolls is a wonderful appetizer or side dish for a dinner party or anytime you’re entertaining! I make the dough on a KitchenAid stand mixer with a dough hook. To make this by hand, see the recipe notes. I also use instant yeast. If you only have active dry yeast on hand, instructions can also be found in the recipe notes for blooming the yeast.For best results, use a scale to weigh the flour. Flour weight should be right at 500g, which is about 3 1/2 cups, but not precisely 3 1/2 cups.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 30 mins1 hour 20 minutes proof 1 hr 20 minsTotal Time 2 hrs 10 mins

      Course Appetizer, BreadCuisine American

      Servings 8

      Equipment1 large baking sheet or pizza pan1 Pastry brush
      Ingredients US CustomaryMetric 2 teaspoons instant yeast (7g)3 1/2 cups all-purpose flour unbleached (500 grams)1 teaspoon granulated sugar1 teaspoon salt1 1/4 cups warm water 105-110°F (300 ml)3 tablespoons olive oilFlour for dusting16 oz. wheel of brie President brand recommended1 egg1 tablespoon cool water1 tablespoon black sesame seeds1 tablespoon Aleppo pepper flakes1 teaspoon chia seeds1/4 cup scallionsCoarsely ground black pepper or pepper medley
      Instructions Place the yeast, flour, sugar, and salt in the bowl of an electric mixer fitted with the dough hook. Stir together briefly with a whisk. Turn the mixer on low and add in the warm water and olive oil. Allow the dough hook to stir the ingredients together until a cohesive dough is formed, about 3-5 minutes. Increase the mixer speed to medium and knead for 8 minutes with a timer set. The dough should be smooth and elastic, and not sticky.Transfer the dough to a bowl spritzed with cooking spray; turn over once and cover with plastic wrap. Set in a warm, draft-free place until doubled, about 1 hour.Meanwhile cut the top rind off of the brie; keep refrigerated until ready to use.Once the dough is doubled, gently deflate it with a closed fist. Turn it out onto a lightly floured surface. Roll into an even baton about 9 inches long and cut into 9 equal portions. Roll each portion into a ball by pinching the edges together and rolling them on a work surface under a cupped hand.Line a large baking sheet or pizza pan with parchment paper. Place the brie in the center of the pan. Arrange each dough ball around the brie so that they are close together but not touching.Beat the egg and cool water together in a small bowl. Use a pastry brush to coat each dough ball with the egg wash. Sprinkle 3 rolls with the black sesame seeds, 3 rolls with the Aleppo pepper, and 3 rolls with the chia seeds. Loosely cover with plastic wrap and place in a warm place to rise, 20-30 minutes, or until the rolls are puffed and just touching each other.Meanwhile, preheat the oven to 350°F.Bake the assembled rolls and brie for 20-25 minutes, or until the rolls are well puffed and just starting to brown. Increase the oven temperature to 400°F and bake 5-7 minutes more, or until a little more golden brown. Remove from the oven and let cool 5 minutes. Scatter scallions grind pepper over the runny brie. Serve warm on the pan. Use the bread rolls to dip into the melted brie.
      NotesActive Dry Yeast Instructions: If using active dry yeast for these rolls, bloom 2 1/4 teaspoons active dry yeast with the sugar in the warm water. When the mixture is foamy, stir in the olive oil. Add the flour and yeast and mix until a soft dough forms.
      Knead by Hand: To knead by hand, deflate the dough after the first proof and transfer to a work surface. Knead for 10 minutes by hand, or until smooth and elastic. (Lightly flour surface if needed.) Shape and bake as directed.
      Shaping Technique: See this Hot Cross Buns post for bun shaping visuals (scroll down a little). There are two animated GIFs that display the pinching/rolling technique.
      My Favorite Brie: President brand brie is available at most US grocery stores. It is mild and much less sharp than other brie cheeses I’ve sampled. To be frank, some brands of brie smell like a gym sock (sorry, it’s true!). President brie is made with cow’s milk in Wisconsin, and is creamy and mild. I recommend it for this recipe. You can also swap in a 16 oz. camembert wheel for the brie if you prefer.
      Bun Toppings: Use your choice of bread toppers for this recipe, such as ready-mixed artisan bread toppings, sesame seeds, poppy seeds, chia seeds, and red pepper flake.
      Sweet Variation: For a sweet variation, top the rolls with nuts such as chopped pistachios, pumpkin seeds, or roll in cinnamon-sugar. Top brie with raspberry jam, fig jam, apple butter – or any of your favorite sweet jams or preserves. Add a drizzle of honey. The flavors are only limited to your imagination!
       

      Keyword Aleppo pepper flakes, all purpose flour, chia seeds, instant yeast, olive oil, sesame seeds

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Smoked Mozzarella Bread Pudding

      ha scritto per te

      This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

      Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

      Leek love.
      Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

      Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

      Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

      You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

      Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

      Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
      If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

      Smoked Mozzarella Bread Puddings

      This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

      Course BreadCuisine American

      Servings 6

      Equipment14 oz. mini cast iron skillets (6)
      Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
      Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
      NotesWhat to expect:
      This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
      Bake as one big dish of bread pudding.
      Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
      Add this!
      Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
      Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

      Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Bacon Wrapped Jalapeno Poppers

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      Bacon Wrapped Jalapeno Poppers are perfect for parties and game day gatherings. They’re stuffed with cheesy goodness and wrapped in bacon which crisps in the oven as they bake.

      In spite of all the cinnamon-spiced, pumpkin-filled things I have on the blog agenda, this savory bake has edged them all out to be my first published recipe of Fall 2021. The reason? First of all, it’s football time in Tennessee. I don’t watch the game, but my dad is a fan. And I enjoy making, sharing, and eating all kinds of game day food. Second (and perhaps more pressing) the jalapeno pepper plants in my little garden overfloweth.

      The vegetables in my garden have been plentiful this year, but none more so than the jalapeno plants. They are so easy and fun to grow! Even now, when all the other plants are waning, the jalapenos are still going strong. I’ve let them grow on the vine too long, so now I have some really colossal peppers that need a purpose.
      This recipe is it! It’s a party staple but you don’t need an excuse to make them. They are so easy to make, not too hot, and everyone seems to love them.
      Cheese, please!

      Grate a block of good extra-sharp cheddar instead of using the pre-shredded stuff, if you can. It blends with the cream cheese better and melts like a dream! The pre-shredded stuff will work in a pinch, but you’ll love how melty and bubbly the block cheese becomes.
      Onion and garlic powders, along with freshly ground pepper add more savory flavor to the peppers. Some people leave those spices out, but they work a special magic on plain cream cheese. I say use them!

      The seeds and ribs carry most of the heat in the pepper, so put on some gloves and scoop them out. Use a spoon or a curled finger to scrape the ribs out.

      Once hollowed, fill them with the cheese mixture. Use the back of a spoon to press the mixture into the pepper cavities.

      That’s a wrap!
      Here’s my cheat. I use thin pre-cooked bacon. Hormel Black Label is what I keep on hand and it works well. It’s pliable enough for wrapping and crisps up perfectly by the time the peppers are cooked. If you prefer to use uncooked bacon make sure it’s THIN sliced.

      This classic appetizer is so simple and really satisfying. My peppers were so big, I had to use two strips of bacon per pepper half. The recipe I’ve written calls for more normal-sized peppers that you can easily find at the grocery store, for a yield of 24 poppers.

      These are so wonderful served with sour cream and a sprinkle of scallions or chives. I served these with the last of the garden’s cherry tomatoes. A fond farewell to summer.

      Bacon Wrapped Jalapeno Poppers

      Heather Baird

      These delicious baked bites are game day staples and a classic party appetizer. Instead of uncooked bacon, I use thin pre-cooked bacon (Hormel Black Label works for me). If you use uncooked bacon, make sure to get THIN CUT. This ensures that the peppers and bacon will be cooked through at the same time.Use gloves or two plastic baggies over your hands to scoop out the ribs and seeds from the peppers. Otherwise you may experience burning fingers from the capsaicin in the peppers.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 20 minsTotal Time 35 mins

      Course AppetizerCuisine American

      Servings 24

      Ingredients US CustomaryMetric 8 oz. cream cheese at room temperature1 cup grated extra-sharp cheddar block cheese preferred1/2 teaspoon garlic powder1/2 teaspoon onion powder1/4 teaspoon freshly ground pepper about 12 turns from a grinder1/4 teaspoon fine grain sea salt12 fresh whole jalapeno peppers each 3 inches long12 slices uncooked thin sliced bacon or 24 thin slices pre-cooked baconSour cream for servingScallions or chives for serving
      Instructions Preheat the oven to 400°F. Line a large baking sheet with parchment paper or aluminum foilPlace the cream cheese, grated cheddar, garlic powder, onion powder, ground pepper and sea salt in a large mixing bowl. Stir together with a rubber spatula. Fold together several times to make sure all the ingredients are well dispersed. Cover and set aside.Slice the jalapenos in half lengthwise. Put on gloves and scoop the seeds and ribs out with fingers, or use a spoon to scrape them out. Place the hollowed pepper halves on the prepared baking sheet.Fill the pepper halves with spoonsful of the cheese mixture, heaping them a little higher than the edges of the peppers (don’t overfill or the cheese will bubble out).If using uncooked bacon, cut the slices in half so you have 24 pieces of bacon. Wrap each filled pepper with a bacon half so that the ends of the bacon meet underneath the peppers (seam-side-down, so to speak).If using precooked bacon, wrap one whole piece of bacon around each filled pepper so that the bacon ends meet underneath the peppers.Bake for 15-20 minutes, or until the bacon is browned and the peppers are softened.Serve peppers warm with sour cream and chives. These are also great at room temperature.
      NotesBacon can be crisped further under a broiler for 2 minutes. Watch carefully!
      Larger or smaller peppers will change the yield of the recipe. My peppers were huge, but were still fully cooked at 20 minutes.
      Bacon pieces can be secured with toothpicks prior to baking, if they don’t want to stay put.

      Keyword bacon, cream cheese, extra-sharp cheddar, fresh jalapeno peppers, garlic powder, onion powder, pre-cooked bacon

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare

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      Bring Bavaria to your backyard with our ultimate Oktoberfest party guide! Here you’ll find a feast of authentic savory German fare, tempting sweets, and festive drinks.

      A few weeks ago I had the opportunity to plan and develop recipes for an entire Oktoberfest feast, at the request of my friends at HGTV.com. My pal and colleague, Camille, (HGTV.com managing editor and all-around creative whirlwind) was putting together a shoot for a huge Oktoberfest party guide. I was beyond thrilled to be invited to contribute! And if that were not enough excitement, the party would be held in my own backyard. You guys. I was completely over the moon! (Still am.)

      While Camille and her team set up a beautiful biergarten/drink station under our big poplar tree, we dressed a buffet table nearby. We donned it in Oktoberfest party pennants, blue linens, and a white tablecloth that totally gave me peasant shirt vibes. Then we filled it to the brim with the best German fare we could find and make – including a German fare charcuterie board to rival all others. Read on for links to all of the recipes.

      Party-Perfect Recipes for German Fare.

      You could say this is the German version of mac-and-cheese. My mini Käsespätzle, pies recipe is a riff on the classic German cheesy noodle dish. Here I’ve transformed it into a hand-pie for your party. Get the recipe at this link: Mini Käsespätzle Pies.

      This classic Kartoffelpuffer recipe (German potato pancakes) is easy to make as appetizer-sized mini pancakes to feed a crowd. Serve the crispy mouthfuls with applesauce and sour cream for dipping. Get the recipe at this link: Mini German Potato Pancakes.
      Brezen and Brot.

      It wouldn’t be much of an Oktoberfest party without soft pretzels! These soft, chewy twists are a frequent sight in German biergartens and the perfect salty companion to spicy mustards and beer cheese. And! This recipe shortcuts the work with pizza dough. Get the recipe at this link: Easy Bavarian-Style Soft Pretzels.

      Homemade bread bakers, this one is for you! Dense, nutrient-rich dark seeded breads are well loved in German culture. And dreikernebrot, is the perfect example of dense, chewy German bread full of aromatic grain flavors. Making it is a bit of a production, but the end result is well worth it. Find the recipe at this link: Homemade German Seeded Bread Recipe.
      Old World Sweets.

      Black Forest Cakes in miniature! This rich chocolate cake hails from the Black Forest region of Germany (you may recall my full-sized version here). It’s a layered confection soaked with Kirsch (cherry liqueur), and filled with whipped cream and Morello cherry preserves. Find the recipe at this link: Mini Black Forest Cakes.

      These individual strudels have a crunchy phyllo wrapper with a sweet interior of shredded apples, golden raisins and walnuts. Find my recipe at this link: Mini Apple Strudel Recipe.
      A Cozy Sip.

      Although Oktoberfest is ALLLL about the beer, it’s also nice to have something warm to sip on a cool fall day. Traditional glühwein, which translates to ‘glow wine’ will make cheeks rosy and keep Oktoberfest and fall fun in full swing. Find the recipe at this link: Authentic German Mulled Wine Recipe.

      Speaking of cozy! Even Cashew got in on the fun. We found some puppy lederhosen, and he and brother Biscuit crashed the party in style. (Look for Biscuit in the image gallery – he’s the one eating cheese!)

      The real Oktoberfest in Munich was cancelled this year because of :: gestures wildly at everything:: so this is a great time to take party matters into your own hands. I hope this guide will inspire you to create your own Oktoberfest party at home!
      Be sure to browse the entire Oktoberfest party gallery on HGTV.com, with links to all the crafty details.
      xo-h

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Deep Dish Sausage and Cheese Quiche

      ha scritto per te

      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

      I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

      Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

      Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

      To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

      Fill it up!
      Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
      In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

      This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

      Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
      This recipe was adapted from Carolina Cooking.

      Deep Dish Sausage & Cheese Quiche

      Heather Baird

      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course BreakfastCuisine American, French

      Servings 9

      Equipment9 inch deep dish pie pan
      Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
      Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
      NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
      Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
      Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

      Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      The Ultimate Southern Brunch Board

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      Homemade pimiento cheese, grits waffles with peach-bourbon syrup, and buttermilk biscuits are just a few offerings on this bountiful southern style brunch board.

      Holy smokes, will you look at that?! I am obsessed with beautifully styled, bountiful brunch boards in general, but this one is special. Making this Ultimate Southern Brunch Board was pretty much my dream come true. As a born and raised southern girl I can tell you this. Everything here reflects the place where I’m from. My East Tennessee home is within the Appalachian Mountains, where food traditions have deep roots. And ‘there’s always room for one more at the table’ is practically our family motto.
      I wish I could invite every single person reading this over for a taste of this feast. But for now, the best I can do is share some of my favorite heirloom recipes. Some of which already live here on the blog. First up – my favorite pimiento cheese recipe, which is a combination of Southern Living’s and The Lee Bros. recipes.

      Pimiento cheese serves us well as a sandwich spread, appetizer, or beside a pile of pickled okra on this brunch board. Forget the pre-shredded stuff. The secret to really great pimiento cheese is a block of extra-sharp cheddar.

      Simple is best!
      The best pimiento spread has few ingredients. A box grater and an 8 oz. block of extra sharp won’t take long to break down into feathery shreds. Add the cheese to a bowl, along with some jarred pimiento patted dry on paper towels. Add a little cream cheese, JFG mayo (or other, if you must) and a coarse grind of black pepper. Stir it up and enjoy!
      You’ll find the recipe in greater detail at the end of this blog post.

      Next – eggs. What would brunch be without eggs? You can’t go wrong with boiled eggs from the deli section at the supermarket (no peeling!). A few folded up crepe/omelet-style eggs can be neatly tucked in here and there.

      Buttermilk is a magic ingredient!
      Tangy buttermilk biscuits can be made into sandwiches with salty country ham (it’s like the Appalachian version of prosciutto) or spread with another southern favorite – tomato jam. If you find yourself with a bumper tomato harvest this year, make jam!
      Buttermilk Grits Waffles is another favorite that has buttermilk tang and uses up leftover grits as an ingredient. I usually don’t have any leftover grits when I make them, so my first step is whipping up instant grits, which takes just 5 minutes.

      In addition to maple syrup, peach-bourbon syrup is a must for waffles. Make it with fresh peaches for the tastiest results. You can find out how to make it in the Grits Waffles recipe notes.

      Most importantly? Cornbread. Get my all-time favorite buttermilk cornbread recipe right here. Southern cornbread is unsweet, but that just makes it more perfect to stuff with butter and drizzle with sorghum or honey. My grandmother would crumble cornbread into beaten eggs for a hearty scramble. It’s good, especially with lots of freshly ground black pepper.
      Grandma’s silver pitcher makes a fine vase for pretty flowers!

      Get the whole run-down of everything seen here in the list below. The recipes are linked, along with some things you can pick up at the store or easily throw together, like a pot of grits!
      Homemade Pimiento Cheese with crackers (recipe is at the bottom of this blog post)Southern Buttermilk Biscuits Southern Cornbread with honey or sorghum syrupButtermilk Grits Waffles (with Peach-Bourbon Sauce in recipe notes)Cherry Tomato JamBoiled eggs and scrambled (crepe/omelet style) eggsCountry ham, bacon, and sausage linksPickled okraMaple syrupGrits with butter and black pepperSalted butter, for serving on biscuits, cornbread, and waffles

      Homemade Pimiento Cheese

      Heather Baird

      Pimiento cheese is a simple mix of Cheddar, jarred pimiento (cherry pepper) and mayonnaise. However, this spread’s ingredients are as varied as the southerners that make it. Purists only use mayonnaise as a binder, but I find that cream cheese makes it heartier and extra-creamy. Spread it on crackers or between soft or toasted white bread. This recipe serves about 8 as an appetizer or makes 4 sandwiches (1 1/2 cups of spread).

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsTotal Time 15 mins

      Course AppetizerCuisine American, Southern United States

      Servings 8

      Ingredients US CustomaryMetric 8 oz. block extra-sharp cheddar cheese3 oz. cream cheese at room temperature4 oz. jar pimento peppers patted dry on paper towels3 tablespoons JFG mayonnaise or other high-quality store-bought mayonnaise1 teaspoon Worcestershire sauceFreshly ground black pepper to taste
      Instructions Grate the cheese on the large holes of a box grater.Place the grated cheddar in a large mixing bowl. Pull apart the cream cheese and scatter over the cheddar along with the pimentos, and mayo. Add Worcestershire and a few grinds of black pepper. Using a spatula, mix the ingredients together until well incorporated. The mixture will be thick. Add more black pepper to taste. Add salt if desired, but I never need to because the cheddar adds enough salt for my taste.Transfer the pimento cheese to a jar or plastic lidded container. Store the pimiento cheese in the refrigerator. This will keep in the refrigerator for 1 week.

      Keyword cream cheese, extra-sharp cheddar, JFG mayonnaise

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Classic Cheese Fondue

      ha scritto per te

      Cozy up to a warm bowl of gooey cheese fondue accompanied by plenty of fruit and vegetable dippers. It’s easy to make at home for a special night in. 

      This is a bit of a departure from the mostly sweet menu here on the blog, but I’ve always loved a good fondue and this is my all-time favorite cheesy recipe. The melted wine and cheese concoction along with the right other ingredients (dippers!) makes a lovely, intimate meal. It is easily made at home for a fraction of the cost that you’d pay at a fancy fondue restaurant.

      If the lack of a fondue pot is keeping you away from this heavenly indulgence, then I’m happy to say you don’t really need one to start. A regular saucepot and dinner forks will do just fine. And if you find that you enjoy fondue-ing as much as I do, then that’s when you should shop for your own dedicated fondue pot with a burner. I couldn’t resist using my most beloved fondue pot for this post, which was given to me as an anniversary gift from my husband years ago.

      For me, the magic combination is 1:1 ratio of Gruyere to Swiss. Don’t go for the pre-shredded stuff, because those have added stabilizers which hinder melting, and anti-caking agents such as cellulose to keep the cheese from clumping together. They won’t bubble up properly in this recipe and those fillers are not very appetizing! 

      If your grocery store has a cheese counter (most large US stores do) then purchase blocks there, and ask for them to shred it for you at the deli. Or, if you have a food processor, then the shredder attachment will make short work breaking down the blocks into feathery shreds.

      I’m including a few tips on serving and safety when firing up a fondue pot. I have several books on the topic and this seems the right place to share what I’ve gleaned from them, along with some of my own experience. These all pertain to cheese-based fondues.

      It’s best to make the cheese fondue on the stovetop in a saucepan, and not directly in your fondue pot. Transfer the mixture to the fondue pot after it’s mixed. If you’re without a fondue pot, simply serve the fondue in the saucepan placed on a trivet, or transfer it to a pre-warmed bowl. The best way to pre-warm a bowl is to fill it with hot water, when the fondue is ready, pour out the water and wipe it dry before filling.
      An overfilled fondue pot is a recipe for disaster. Fill it no more than halfway full.
      Fondue forks should be regarded as cooking implements and not dining tools. Don’t eat directly from the fondue fork. Instead, place the dipped, cheese-covered food on a plate and use a standard fork for eating. If you’re without fondue forks, use large dinner forks as your mode of dipping, and salad forks for eating.
      If you’re fondue-ing for family night, small children should be watched closely near an open flame. Provide them separate small ramekins of melted cheese away from the pot. They are also enthusiastic dunkers, so I don’t recommend using your best table linens.
      Cheesy fondues need to be stirred intermittently. This is a pleasant babysitting job, and you can help keep the cheese mixed by swirling your fondue fork in a figure 8, stirring the cheese as you dip.
      Don’t keep the burner on the entire time. Unless your fondue pot is electric, it could make the cheese too hot to enjoy. Re-light the burner when the cheese cools and bring back to melty consistency. When you’re almost done eating the fondue, turn the burner to low and allow the remaining cheese to form a browned crust. Remove and break it into pieces to eat for a crusty cheese delicacy.

      What to dip? More like what not to dip! My favorite dippers tend to be fresh fruit and vegetables, although my new favorite dipper is roasted fingerling potatoes. I love cheesy potatoes of all sorts, and this was a revelation. I also feel that no cheese fondue is complete without French bread cubes – so good! 

      Most of our fondue nights are for a party of two, which means there will be leftovers for lunch the next day. Instead of re-melting the leftover fondue, we simply cut the chilled fondue into pieces and serve it alongside crudités and light charcuterie meats. Even chilled it holds the wonderful wine notes that make fondue so delicious.

      It is always a risk to call any recipe “classic” since popular dishes like this can be made in a variety of ways and can differ across the geography of where it originated. However you slice it, this recipe uses two great cheeses of Switzerland, and makes a fine fondue. 

      [click to print]
      Classic Cheese Fondue
      Yields 6 servingsEmmental cheese is Swiss cheese with buttery notes and fruity flavor, it is traditionally used in this recipe. American style Swiss cheese (such as Alpine Lace) can also be used and is milder with nutty flavor. Purists may object, but a small amount of cornstarch is added to this recipe. It keeps the wine and cheese from separating when heated, and no one will know it’s there.1 garlic clove, halved
      1 1/2 cups sauvignon blanc wine
      1 tablespoon cornstarch
      1 tablespoon water
      1/2 lb. Swiss cheese, coarsely grated
      1/2 lb. Gruyere, coarsely gratedAssorted dippers: grape tomatoes, fresh celery and carrot sticks, roasted fingerling potatoes, French bread cubes, tart apple slices, small whole radishes.Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.Notes:
      Two tablespoons of kirsch (cherry eau-de-vie) may be added to this fondue for a truly authentic Swiss Fondue. Kirsch can be hard to locate but can often be found in pastry supply stores.Almost any dry white wine can be used in this recipe, but for my personal taste only sauvignon blanc will do.

      link Classic Cheese Fondue By Heather Baird Published: Monday, February 08, 2021Monday, February 08, 2021Classic Cheese Fondue Recipe LEGGI TUTTO