Recipes

Spiced Sourdough Bagel Chips with Pumpkin Cheesecake Dip

7-10 servings ~ 15 minutes

Recipe by Caroline A.

Ingredients

Chips:

3 Dutch Oven Sourdough Bagels

3 Tbsp Butter, melted

2 Tbsp Sugar

1 tsp Pumpkin Pie Spice

Dip:

1 (15oz) Can Pumpkin Puree

8oz Cream Cheese (room temp)

1 tsp Pumpkin Pie Spice

1/2 cup Sweetened Condensed Milk

Directions:

Chips: Preheat oven to 350°F Slice bagels into thin disks (1/4 in. thick) In a bowl, add the bagel slices, butter, sugar, and p.p. spice. Mix until well coated. Spread evenly onto a parchment lined baking sheet. Bake for 10-12 min or until crisp. Let cool on baking sheet and then serve.

Dip: In a medium sized bowl, blend all ingredients until well combined. Sprinkle with p.p. spice and serve. (chill for an hour for a firmer dip).

Cinnamon Roll Bread Pudding for Two

Spiced Sourdough Bagel Chips with Pumpkin Cheesecake Dip

2 servings ~ prep time: 15 min

cook time: 40 min

Recipe by Caroline A..

Ingredients

1 Dutch Oven Sourdough Cinnamon Roll

1 egg

1 Tbsp granulated sugar

¼ cup milk

¼ cup heavy cream +1 tsp for icing

Directions

Bread Pudding:

Preheat the oven to 350°F and grease 2 ramekins with butter. If you don't have ramekins you can use a 4"x4" baking dish.
Scrape off icing from the top of the cinnamon roll and reserve for later.
Cut the cinnamon roll into small cubes, roughly 1/2".
In a medium bowl, whisk together the eggs, sugar, milk, and cream until fully combined.
Add the cinnamon roll cubes to the bowl and toss until well coated.
Divide the mixture between the two ramekins and place on a baking sheet.
Bake for 30-40 minutes or until the center is no longer runny and the tops are golden brown.
Remove from the oven and let cool for 5-8 minutes.
Drizzle icing over the cinnamon roll bread puddings and serve warm.

Icing:

In a microwaveable bowl, add the reserved icing and cream and stir together.
Heat in the microwave for 10 seconds or until soft.

Sourdough, Sage and Onion Stuffing

Sourdough Sage and Onion Stuffing

8-12 servings ~ prep time: 25min

cook time: 45 min

Ingredients

1/2 Dutch Oven Sourdough Sandwich loaf (yield ~8 cups)

2 Tbsp olive oil

2 med yellow onions, small dice

1 pack fresh sage (0.5oz), finely chopped

1/2 cup butter

3 garlic cloves, crushed

4 large eggs

3/4 cup heavy cream

1/2 cup veg stock

1-2 cups shredded parmesan cheese

Directions

Preheat oven to 350°F.
Butter a 9x13 baking dish.
Cut the bread into 1/2-1 inch cubes and drizzle with olive oil and season with s+p.
Bake for 10-15 min or until slightly crisp.
Remove bread from oven and increase heat to 400°F.
Melt butter in a sauté pan on med heat, and add onions and sage.
Cook for 5 min until onions are soft.
Add garlic to the pan and cook for 2 more minutes.
In a large bowl, add bread and cooked onions and mix.
In a separate bowl, whisk eggs, cream and stock until well combined.
Add the liquid mixture to the bread cubes and stir until well coated.
Add parmesan cheese, stir, and then pour into baking dish.
Bake for 25-30 min covered and 15 min uncovered or until the top starts to brown.

French Onion Soup

Sourdough, Sage and Onion Stuffing

French Onion Soup

6-8 servings ~ prep time: 15 min

cook time: 1.5 hours

Ingredients

2 tbsp olive oil

3 lbs yellow onions, thinly sliced

salt

1/4 cup dry vermouth

1/2 cup red wine

2 qts beef stock

3 sprigs fresh thyme, tied

6 slices Dutch Oven Sourdough Boule ¼-½”

6oz gruyere cheese, shredded

6oz sharp cheddar cheese, shredded

Dutch Oven Baguette, for serving

Directions

In a large Dutch oven (or heavy-bottomed pot) over medium-high heat, add the oil, onions, and a generous pinch of salt. Stir to coat. Cook the onions for 15 minutes, stirring often. Lower the heat and cook for another 45 minutes to an hour, until the onions are caramelized. Continue to stir often during this time so they do not burn.
Add the dry vermouth and wine to the pan and stir well.
Add the stock and thyme sprigs and cover for 30 minutes on a low simmer.
While the soup is simmering, toast your Dutch Oven Boule slices and set aside.
Once the soup has finished, remove thyme sprigs and season with s+p as needed.
Ladle soup into oven safe bowls and place the bread slices on top.
Top with shredded cheese and place under the broiler until it has melted and starts to bubble. 1-2 minutes.
Garnish and serve immediately with Dutch Oven Baguettes pieces.

Leftover Thanksgiving Sandwich

Gingerbread French Toast Sticks

Leftover Thanksgiving Sandwich

2 servings ~ 15 minutes

Ingredients:

4 Slices Dutch Oven Sourdough Boule

2 cups shredded turkey

1/3 cup apple finely diced

1 Tbsp turkey gravy

1 Tbsp mayonnaise + more for bread

s+p

Cranberry sauce

Stuffing

Directions:

In a medium bowl, combine the turkey, apple, mayo and gravy until combined. Season as needed.

Spread each side of the bread with a thin layer of mayo and place in a medium heat pan until toasted. Flip bread to ensure both sides are browned.

Assemble the sandwich with the turkey salad, cranberry sauce, and stuffing. Enjoy.

Gingerbread French Toast Sticks

4-6 servings ~ time: 20 min

Ingredients:

4-6 Slices(1") Dutch Oven Sourdough Sandwich Loaf

4 eggs

1 cup milk

3 Tbsp molasses

4 Tbsp butter, melted +more for cooking

¼ cup brown sugar

1 Tbsp +1 tsp ground ginger

2 tsp cinnamon

1 tsp ground clove

Directions:

Slice the bread into 1" sticks getting about 4-5 from each slice.
In a med bowl, combine the other ingredients and whisk together.
Pour the mixture into a flat container or baking dish and place in the bread sticks. Turn to coat all sides.
Let the bread sit for 5 minutes and preheat a large skillet to med high heat. Add some butter just before cooking.
Working in batches, cook the toast sticks until nice and golden with a slight crust on the edges. Turning to ensure each side has been toasted, about 6-8 min total.
Serve with your favorite toppings like powdered sugar, maple syrup and whipped cream.

Baked Brie Sourdough Bowl

Pears and Poms Party Crostini

10-15 servings ~ time: 30 min

Ingredients

1 Dutch Oven Sourdough Boule

1, 8 oz brie wheel

2 Tbsp Fig Jam

2 sprigs rosemary, roughly chopped

Directions

Preheat oven to 350°F
Slice the boule into a 1" checkered pattern from the top, leaving the base of the bread uncut.
Pull out just the center cubes of bread, enough to fit the brie, about 2" deep and 4" wide. Set cubed pieces aside.
Score the top rind of the brie in a checkered pattern and slice around the top edge in a circle, leaving the top rind on the cheese.
Place the brie into the cut out of the Sourdough bread making sure the top of the cheese is below the top of the bread.
Top the cheese with fig jam and ½ the rosemary.
Place the bread bowl and extra pieces onto a parchment lined baking sheet.
Bake for 12-16 minutes or until the cheese is soft and melty. Top with the extra rosemary and Enjoy.

Pears and Poms Party Crostini

36-40 pieces ~ time: 20 min

Ingredients

2 Dutch Oven Sourdough Baguettes, sliced

3-4 med pears, bartlett

1/4 cup honey

2 tsp lemon juice

2 tsp pumpkin pie spice

1/2 cup pomegranate seeds

8 oz mascarpone cheese

2 Tbsp powdered sugar

Directions

Toast the sliced baguettes under the broiler until just browned on the edges. Set aside
Cut the pears into small ¼-½ inch cubes
In a med bowl, combine the honey, lemon, and p.p. spice and stir together.
Add the pears and pomegranate seeds and gently stir to coat.
In a separate bowl, combine the mascarpone cheese and powdered sugar until well mixed.
Spread some of the cheese onto each crostini and top with a heaping spoonful of the pears and poms.

Sourdough Beef Sliders with Bacon Onion Jam

6-9 servings ~ time: 15 min

Ingredients

6 Dutch Oven Sourdough Dinner Rolls

1 lb ground beef

Patty seasonings of choice

1 tsp butter

Pepper-Jack cheese, sliced

Bacon Onion Jam, recipe follows

Directions

In a medium bowl, mix the ground beef and seasonings until well combined. Roll into balls based on your bun amount,(6-9)
Cut the buns into 6 or 9 quadrants, based on the final desired size of the sliders. Then slice the buns in half to create a top and bottom.
Heat a skillet to med heat with a tsp of butter and toast the cut sides of the buns until golden brown. Set aside.
To the skillet, add the burgers and gently press down slightly to create a fat patty. Cook for 2-3 min on medium high heat, then flip and continue to cook until desired temperature has been reached.
Once cooked, remove skillet from the heat and add sliced cheese to the burgers. Cover with a lid for 1 minute to help melt the cheese.
Add the cheeseburger patty to the bottom bun and top with a generous spoonful of bacon onion jam. Cover with the top bun and insert a skewer or burger pick to keep the little tower all together. Enjoy.

Bacon Onion Jam

time: 1.5 hrs

Ingredients

1 lb sweet onions, sliced

⅓ lb bacon

Directions

In a heavy bottomed pan, render bacon until nice and crispy. Remove from the pan keeping 1 Tbsp of fat. Add the onions and cook low and slow until they have become caramelized, about 1 hr, stirring every 5 minutes and adding 1 Tbsp of water if needed. Chop up the bacon and add back to the onions and mix together. Can be served warm or refrigerated for up to 1 week.

Sourdough Breakfast Strata

Sourdough Beef Sliders with Bacon Onion Jam

10-12 servings ~ prep time: 10 min

cook time: 45 min

Ingredients

8 cups Dutch Oven Sourdough bread, ripped into 1" pieces

8 oz andouille chicken sausage, round slices

1 med onion, small dice

1 bunch kale, roughly chopped

8 oz cheese, shredded

6 eggs

1 cup milk

s+p

Butter

1 green onion, sliced for garnish

Directions

Preheat the oven to 350°F and grease a baking dish with butter.
In a large skillet, saute the sausage pieces until browned on each side. Remove from the pan and set aside.
Add onions and saute for 2 minutes. Add kale and saute for another 2 minutes.
In a large bowl add bread pieces, sausage, onions, kale, and cheese and mix together.
In a small bowl, add the eggs and milk and some s+p. Whisk until well combined.
Add half the dry bread mix into the prepared baking dish and pour on half the egg mixture. Fill with the rest of the bread and pour on the remaining egg mixture.
Bake for 45 minutes or until the bread starts to brown on top.
Garnish with green onions and serve warm.

Avocado and Beet Toast

1-2 servings ~ prep time: 8 min

Ingredients

2 slices Dutch Oven Sourdough Boule

½ medium roasted beet

½ cup cottage cheese

2 ripe avocados, sliced

Microgreens

s+p

Directions

Toast the bread slices until just browned.
Combine the roasted beet and cottage cheese in a mini food processor or blender and blend for 1 minute, or until smooth and incorporated.
Top the toast slices with the beet spread, avocado slices, and microgreens.
Season the top of the slices with s+p, and any other seasonings of choice.