Companion Bavarian Pretzels with Schlafly Pale Ale Cheese Dip

Companion Pretzels with Cheese Sauce Try this recipe at home with our Bavarian Pretzels! 2 tablespoons butter 2 tablespoons flour 12 oz Schlafly Pale Ale ¼ cup Dijon mustard 4 oz shredded pepper jack cheese 4 oz shredded sharp cheddar cheese Pinch of cayenne pepper Dash of Worcestershire sauce Melt butter in a heavy bottom sauce pan.  Slowly add the flour while stirring to make a roux.  Cook over low heat for a few moments while stirring to prevent sticking.  Add the mustard and Schlafly Pale Ale.  Continue to stir as the mixture thickens and comes to a low simmer.  Let simmer 5 minutes.  Slowly whisk in the cheeses and continue stirring until mixture is smooth.  Finish with cayenne pepper and Worcestershire sauce.  Serve warm or at room temperature with Companion Bavarian Pretzels.
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Cheddar Cheese Pretzel Dipping Sauce

Check out this great recipe for Companion Cheese Sauce! Companion Cheese Sauce is perfect for parties, holiday gatherings, or as an easy appetizer. Partnered with Companion’s Bavarian Pretzels is our favorite way to enjoy. What do you partner your Companion Cheese Sauce with? Let us know! Click here for a PDF of the recipe.
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Seasoned Bread Crumbs

Watch Josh Allen, owner of Companion, demonstrate how to make seasoned bread crumbs. The perfect solution to leftover bread, this recipe is fun and easy to make! Get the full recipe below. Seasoned Bread Crumbs Recipe Leftover Crostinis (You can also use Companion French Baguette, Pain Beaucaire, Cibatta, or Farm Bread) 1 Cup Parmesan Cheese Optional- salt, pepper, basil, oregano, parsley, thyme In a food processor, mix leftover crostinis and parmesan cheese. Add any other additional seasoning. Mix them together and you’re done!
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Pesto

Watch Josh Allen, owner of Companion, demonstrate how easy it is to make PESTO! It is great for any occasion. Get the full recipe below. Spinich Walnut Pesto 10 oz. Baby Spinach 1/2 Cup Parmesan 1/2 Cup Walnuts 2 Tablespoons Lemon Juice 2 Tablespoons Diced Red Chili 2 Cloves Garlic Chopped 1/4 Cup Olive Oil In blender, process all ingredients except for 5 oz of the spinach. After there is enough room, add the rest of the Spinach. Process until desired consistency. To make it wetter, add more olive oil.
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Companion Bread Pudding

Check out Josh preparing some yummy bread pudding! A great way to use up stale breads, and makes a delicious dessert. Get the full recipe below. Bread Pudding 1 pint Half ‘n Half 1 pint Heavy Cream 5 Eggs 2 ½ cups Granulated Sugar 1 cup Brown Sugar ½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Salt 2 teaspoon Vanilla 1 lb. Brioche, Croissants, Cinnamon Rolls, etc. Preheat oven to 350 degrees. Slowly warm half ‘n half and heavy cream over medium heat in small saucepot until just before boiling. Do not scald. Meanwhile tear bread and/or pastries into small pieces and place in a large mixing bowl. Add eggs, both sugars, spices, salt and vanilla to bowl over bread. Slowly pour hot cream mixture and combine. Let stand 20 minutes. Place in casserole dish and bake for 45 minutes to 1 hour depending on your oven. Spoon into individual servings bowls and dust with powered sugar.
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Grilled Bread

Watch as Josh Allen, owner of Companion, demonstrates the perfect solution to stale bread- grilling it! Although it is a simple process, there are certin breads that make especially great breads once their life becomes a little stale. Read the instructions below. Grilled Bread Instructions Cut desired bread diagonally, in half horizontally, or in slices. Lightly coat with olive oil, season with salt and pepper, and set directly on hot grill.
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Grilling Bread? Josh Allen Explains How on Fox 2 Now

Sure, grilled burgers are great, but how about grilled bread? Josh Allen proves it’s possible (and delicious!) on KTVI’s Fox 2 Now. Go beyond the bun and savor grilled bread alongside roasted vegetables or with your favorite hummus or tapenade. Watch Josh show you how easy it is to fix. Perfect for your next outdoor gathering!  
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Buy Companion At Farmers’ Markets!

All summer we’ve been participating in some of St. Louis’ finest Farmers’ Markets. Stop by Tower Grove Market or Maplewood Market to pick up your favorite breads and sweets by Companion! Both markets are open through Fall, so make sure you stop by and say ‘hello’ before the season ends! Short on cash? No need to worry, because Companion now has Square! We are accepting Visa, Master Card and Discover. Full details about days of the week, locations and times are below. Tower Grove Market Every Saturday May 7 through November 5 8:30am until 12:30pm Tower Grove Park, West of the Whitaker Theater at the Pool Pavilion Maplewood Market Every Wednesday April through October 4:00pm until 7:00pm Schlafly Bottleworks IMG_2976
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Caramelized Brussels Sprout Bruschetta, Brick Chicken with Root Vegetable Bread Salad, and Affogato

This week our “Bread Guy” – Josh Allen partnered with Chef Gerard Craft of Niche to host a behind-the-scenes cooking and baking demonstration and discussion for local bloggers and food writers. The gathering focused on three delicious courses that utilized the same Companion bread, Pain Beaucaire. The Chefs whipped up Caramelized Brussels Sprout Bruschetta for starters, Brick Chicken with Root Vegetable Bread Salad as the main course and Companion Affogato for dessert. Check out one of the great blogs and a few pictures of the event by clicking here Pictures of each delicious dish: Bruschetta Chicken Affogato
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Schlafly Hefeweizen Honey Syrup with Companion Pumpkin Cranberry Bread

Companion Pumpkin Cranberry with Honey SyrupTry this at home with our Pumpkin Cranberry Bread! 1 ½ cups honey 1 cup sugar 12 oz Schlafly Hefeweizen 1 tablespoon vanilla extract 1 teaspoon baking powder Juice of one medium lemon 4 Granny Smith apples, peeled and wedge cut Start with a 1 quart saucepan or larger.  YOU MUST USE A PAN THIS SIZE TO AVOID BOIL OVER AS THE SYRUP FOAMS!!  Add the honey, sugar and Schalfly Hefeweizen and bring to a boil.  Reduce heat and simmer for 10 minutes, then whisk in the vanilla, lemon juice and baking powder.  SYRUP WILL FOAM UP. Stir over low heat until foam dissipates.  Add apples and cook over low heat for 4-5 minutes until apples are just tender.  Remove from heat and let fruit steep in the syrup for 15 minutes before serving.  Slice Companion Pumpkin Cranberry bread and toast.  Serve fruit and syrup mixture over the toasted bread. HOT TIP! Use Companion Pumpkin Cranberry bread in your favorite French toast recipe and top with Schlafly Hefeweizen honey syrup.
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