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

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.