Tuesday, November 23, 2010

Countdown to Thanksgiving: Savory Herbed Beer Bread with Chicory

We continue our countdown to Thanksgiving, by looking at some of our favorite Thanksgiving desserts, confections, and treats created in past years. All of the items we are covering are available on the 2010 Thanksgiving Pricing Guide (available by clicking here). Give us a call or send us an email with questions or orders. We look forward to contributing to your special Thanksgiving gathering!

Yesterday, we discussed our delicious Bacon, Cheddar, and Sage Buttermilk Biscuits. Today, we continue our focus on breakfast and savory foods, and focus on an orenji bread: Herbed Beer Bread with Chicory.

A few years ago, we were fortunate enough to participate in a housewarming event in upstate New York. Our dear friend and client—who continually inspires us with her creativity and generosity—gave delicious herbed beer breads as gifts that year to those who attended the event.

Inspired by that gesture, we ran back to the orenji test kitchens and created our own version! This warm, and slightly sour, bread is full of fresh herbs: sage, rosemary, and thyme, as well as cracked pepper, sea salt, and deeply pungent chicory. Mixed with a bitter ale, and brushed with the finest creamery butter, this recipe is the perfect start to the morning, great for sandwiches, or the perfect accompaniment to your Thanksgiving dinner!

Whether it’s a full sized loaf, half loaf, or mini loaves, this is one bread that is sure to please!

Like what you see? It’s not too late to order for local delivery! Check out our similar offerings on the 2010 Thanksgiving Pricing Guide, available now by clicking here!

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As we get ready for Thanksgiving 2010, we will continue reviewing some of our favorite Thanksgiving creations from years past in future posts! Be sure to keep checking back!

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