National Pretzel Day

Did you know today marks National Pretzel Day? Well, we did! We can’t think of a better way to celebrate than with our famous Bavarian Pretzels! These hand-made, mahogany colored sticks are the real deal – chewy, flavorful and the perfect addition to any meal. Want to give your pretzel an extra kick? We’ve got you covered. Use our delicious homemade Cheez Whiz recipe to whip up a dipping sauce that perfectly complements your pretzel. You can thank us later. Bavarian Pretzel “Cheez Whiz” ¼ cup Butter ¼ cup Flour 2 cups Whole Milk 2 cups Cheddar Cheese, shredded 2 tbl Smoked Tabasco ¼ tsp salt Melt butter in small saucepan over medium heat. Add flour and cook 2-4 minutes stirring constantly. Slowly add milk and continue stirring. When mixture just begins to boil and thicken, immediately remove from heat. Stir in shredded cheese, smoked Tabasco and salt. Check seasoning. Along mixture to cool. Aerate with mixer and serve with warm Companion Bavarian Pretzels.
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Companion Panzanella

A terrific summer salad that takes just minutes to put together and takes advantage of all the great offerings of summer in St. Louis. Made especially easy with our new Garlic Parmesan Bread Dipping Oil.
Ingredients:
2 cups Companion bread, cubed
2 cups summer varietal tomatoes, diced
½ cup cucumber, thinly sliced
½ cup red onion, thinly sliced
6 leaves basil, torn
½ cup Companion Garlic Parmesan Dipping Oil
pinch kosher salt
pinch cracked pepper
Preheat oven to 350. Lightly toast bread cubes, about 10 minutes. While bread is in the oven, prepare tomatoes, cucumber, red onion and basil and gently combine with the dipping oil in a mixing bowl. Remove bread, let cool slightly and then add to salad. Season with salt and pepper. Let stand, turning occasionally, for 10 minutes before serving. Enjoy with your favorite grilled meats or with soup for a simple summer meal.
Serves 4
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Pretzel Dipping Sauce Slaw & Bratwurst

Try this simple, delicious slaw…made with our Honey Mustard Pretzel Dipping Sauce. Perfect topping for a bratwurst on a pretzel, or as a side with a sandwich or picnic.

For more information about our dipping sauce, visit our Pretzel Dipping Sauce page. Watch Josh prepare the dish below!

Downloadable PDF of Pretzel Dipping Sauce Slaw & Bratwurst Recipe

Pretzel Dipping Sauce Slaw & Bratwurst Ingredients: Instructions In a large bowl, shred Granny Smith apple, and mix together with cabbage slaw. Pour in full jar of Honey Mustard Pretzel Dipping Sauce, and mix together until cabbage is coated with sauce. Add salt and pepper to taste. Grill bratwurst, and place on pretzel. Top with cabbage slaw and enjoy!
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Dessert Crostini on Show Me St. Louis

Check out Josh on Show Me St. Louis preparing his delicious Dessert Crostini with Wendy Erikson…and try the recipe below for your holiday entertaining! Download printable recipe Dessert Crostinidessert_crostini2 1 Companion French Baguette, cut into 3/8” slices 1 jar Nutella Mascarpone Whipped Cream (recipe follows) Dark Chocolate, for shaving Crostini: Place Baguette slices on a sheet pan and bake in a 325 degree oven until crisp, 30-45 minutes Mascarpone Whipped Cream: 1 cup heavy cream 2/3 cup powdered sugar 1 8 oz. package Mascarpone, softened 1 and 1/2 tsp Godiva Chocolate liqueur Whip heavy cream until soft peaks. Add powdered sugar and continue whipping until incorporated. Add softened mascarpone and liqueur and whip until desired consistency. Spread thin layer of Nutella on toasted Baguette. Pipe Mascarpone whipped cream on top. Shave dark chocolate to lightly cover. Enjoy.
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Companion Affogato

Watch Josh Allen of Companion Bakery demo his delicious spin on Affogato! It is a perfect dessert with a splash of espresso! Try it for yourself and let us know what you think! Be sure to check out www.companionstl.com for the recipe and many more! Click here to download the recipe! Companion Affogato Ingredients: 4 – 1″ slices Companion Pain Beaucaire 3 tbsp butter, unsalted 1/2 cup granulated sugar 1 tsp cinnamon pinch of salt salted caramel, vanilla or chocolate ice cream freshly brewed espresso Process: Preheat oven to 350 degrees. Remove crusts from day-old bread slices and tear remaining bread into small pieces. In a mixing bowl, add bread pieces, sugar, cinnamon and salt. Melt butter in a small saucepan over medium heat and cook just until milk solids and turns brown. Pour browned butter into mixing bowl and toss to combine. Lay crouton mixture on a baking sheet lined with parchment and bake for 30-45 minutes, turning occasionally. Let cool and store in a sealed container. Croutons will keep for one week at room temperature or up to 3 months in the freezer. In a small bowl, generously sprinkle croutons over ice cream. Pour espresso over the top and serve immediately.
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Savory Bread Pudding with Apples & Butternut-Squash

Josh Allen, Companion Bread Guy, shows how to make a delicious Savory Bread Pudding with butternut squash and Granny Smith apples. Using Miller’s Five Grain bread, this dish is a great side for your next gathering. Enjoy! Click here to download the recipe! Savory Bread Pudding with Apples and Butternut-Squash Ingredients: 1 loaf Companion Miller’s Five Grain, thinly sliced 1 butternut squash 2 Granny Smith apples, cored and thinly sliced 4 tsp fresh Italian parsley 2 tsp each fresh sage & thyme 2 cloves garlic, rough chop 3 cups milk 2 cups heavy cream 4 eggs 3 tsp salt 1 tsp black pepper, ground 1 cup gruyere cheese, separated Process: Preheat oven to 350 degrees. Cut squash in half, remove seeds, rub with butter or oil and place cut side down on a baking sheet. Roast in the oven for 1 hour or until squash is cooked through. Puree squash in a food processor with all of the ingredients except the bread, apples and half the cheese. Note: this step may need to be done in batches and depending on the size of the food processor. Grease a 9×13 inch baking tray with butter and layer bread and apples to the top of the dish. Pour the liquid over and press down with your hands to thoroughly soak everything. Let stand for 45 minutes or overnight (refrigerated) to absorb custard. Sprinkle remaining cheese on top. Cover with foil and bake for 1 hour. Remove foil, turn over to broil and finish baking until cheese melts and crispies form on the surface.
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Spinach Walnut Pesto Crostini

Josh Allen, Owner of Companion, makes crostini! Perfect for a soup, appetizer or to snack on! Visit www.companionstl.com for more details! Josh Allen, Owner of Companion, demonstrates how easily it is to make PESTO! Great for any occasion! Visit www.companionstl.com for more information! Click here to download the recipe! Spinach Walnut Pesto Crostini Ingredients: 1 loaf Companion French Baguette, cut into 1/2″ slices 10 oz. baby spinach 1/2 cup parmesan 1/2 cup walnuts 2 tbsp lemon juice 2 tbsp diced red chili pepper, seeds removed 2 cloves garlic, chopped 1/4 cup olive oil, plus more if desired Process: Toast bread slices in a 325 degree oven for 20-30 minutes, until crisp. 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, adding oil if needed. Top crisp bread slices with a spoon full of pesto mixture and serve.
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Slow Roasted Tomato & Bread Salad

Josh Allen, Companion Bread Guy, shows how to make a fabulous bread salad with roasted cherry tomatoes and Companion’s Ciabatta. Perfect as a light dinner or as a side for a feast with friends. Enjoy! Click here to download the recipe! Slow Roasted Tomato & Bread Salad ½ loaf Companion Ciabatta, cut into cubes 2 pints cherry tomatoes, varietal 8 basil leaves, chopped ½ cup Pecorino Romano cheese, grated ½ medium red onion, thinly sliced 2 cups arugula 4 tbsp balsamic vinegar 1/4 cup extra virgin olive oil, plus more for tomatoes and bread Salt and pepper to taste Put all ingredients in a food processor and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Preheat oven to 400 degrees. In a bowl, toss the tomatoes lightly in olive oil, salt and pepper. Spread them out into a single layer on a sheet pan and roast for 15-20 minutes, until they are slightly blistered and soft. In another bowl, toss the Ciabatta cubes lightly in olive oil, salt and pepper. Spread the bread cubes out on another sheet pan in a single layer and toast in the same oven for 8-12 minutes, until lightly browned but still soft. Allow bread and tomatoes to cool. Place all remaining ingredients in a large serving bowl and gently toss to combine. Season with salt and pepper. Let marinate for 10 minutes. Add toasty bread cubes and roasted tomatoes to salad, fold gently and serve immediately.
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