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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