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 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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Try out this delicious dessert! It is the perfect NYE dessert because one of it’s key ingredients is espresso! Perfect for a late night. Watch the video below of Josh Allen whipping up the Companion Affogato, yum!
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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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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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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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Chocolate Cherry Holiday Crown Bread Pudding

Chocolate Espresso Cherry Bread PuddingIf you haven’t heard already, our third season of CollaBREADtive is underway! This round’s chef is Stephen Proctor from The Fabulous Fox Theatre. Stephen’s dish is the delicious Chocolate Cherry Holiday Crown Bread Pudding, crafted using Companion’s Chocolate Cherry Holiday Crown Bread – a perfect holiday dessert! From now until January 16th, you can head to The Fox and order the bread pudding. To see a video demo of Stephen and Josh Allen creating the tasty dessert and to download the recipe, click here to read more. * You can use Brioche, Croissants, or Pain Beaucaire instead of the Chocolate Cherry Crown Bread.
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Grilled Strawberry Poundcake Recipe

Watch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and add heavy cream, vanilla and sugar. Mix until mixture is consistency of mayonnaise.  Refrigerate until ready to use. Sun Dried Strawberry Jam 5 cups strawberries 2 cups sugar a few drops of lemon juice Rise, dry and hull the strawberries. Slice them in half and then into thin slices.Toss the slices in sugar and then place in a non-reactive pan and let them rest for 15 minutes until sugar dissolves. Cook the berries over high heat for one minute, skimming off any white foam as it rises. Pour the hot jam onto a rimmed sheet pan large enough that the jam will spread to a thickness of no more than 1 inch. Cover tray with plastic wrap, punch a few holes in the wrap, and place in a sunny spot to thicken. A table on the patio works well. When the jam reaches the desired texture, taste and adjust the sweetness with lemon juice. Transfer the jam to clean glass jars and store in the refrigerator. It will keep refrigerated for one month. To Serve: Place two slices of Companion Strawberry Poundcake in a grill pan or panini press and grill until warm and grill marks are prominent. Take one slice of poundcake and place on serving plate and spread with a dollop of sweetened mascarpone and spread. Put the other slice of poundcake on top and and add another dollop of mascarpone. Top with sweetened strawberries and a sprig of mint.
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