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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Italian White Bean Hummus Recipe

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer and mix. Add a pinch of pepper and salt; add extra olive oil to smooth if necessary. Serve with toasted or grilled Companion bread.
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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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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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