Author Archives: Beth

Olive, Cheese, and Salami Quick Bread

Week Fifty-One: Gift Breads Yes, Christmas is next week. And though the time has flown by for me too, I won’t bore you with more talk of “OMG!can you believe it!!1!”  What it really means is that you’ll be invited to someone’s … Continue reading

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Matzo

Week Fifty: Bourbon Week Well, this is the last bread of Bourbon week.  And you may be wondering what in the world matzo has to do with Bourbon. Well… nothing.  Nothing at all. But it is the first day of … Continue reading

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Bourbon Cherry Scones

Week Fifty: Bourbon Week After dark chocolate, cherry is one of the better flavor pairings with Bourbon.  There’s a reason Manhattans are garnished with a cherry: it’s delicious, especially when the cherry is a homemade brandied and spiced cherry, rather … Continue reading

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Bourbon Braised Pork Buns

Week Fifty: Bourbon Week Bourbon and pork are no strangers.  Google “Bourbon pork“, and you’ll get about six million replies.  Million.  Pork has a natural affinity for sweet flavors (google “fruit pork“, and you get a staggering seven million replies), and … Continue reading

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Yeasted Bourbon Ball Bread

Week Fifty: Bourbon Week I’ll be honest; it didn’t feel like much of a challenge to turn a Bourbon ball candy into a quick bread.  It basically went like this: find a good base recipe, add pecans, chocolate, and Bourbon. … Continue reading

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Bourbon Ball Quick Bread

Week Fifty: Bourbon Week For me, one of the most highly-anticipated moments of the Christmas season has for years been the first taste of my Old Kentucky Grandmother’s famed Bourbon balls.  In recent years, she has begun to supplement with … Continue reading

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Bourbon Corn Bread

Week Fifty: Bourbon Week Once upon a time, I used to enjoy a glass of Scotch every so often. But then I moved to Kentucky, and I was shown the error of my ways. There, I was taught that Bourbon … Continue reading

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Honey Ricotta Stuffed Buns

Week Forty-Nine: Breads With Cheese Cheese, for the typical American home cook, is most often thought of as a savory item, and is duly relegated to a supporting role in pastas, salads, or pizzas.  Occasionally, a very fine example is … Continue reading

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Parmesan Crackers

Week Forty-Nine: Breads With Cheese Parmesan, that buttery, nutty, and hard grating cheese, has a unique melting characteristic among cheeses.  When heated and cooled, a pile of plain parmesan slumps into a crisp, almost crackerly thing.  Called a “frico” when … Continue reading

Posted in Savory, Unleavened Breads | 1 Comment

Provolone Popovers

Week Forty-Nine: Breads With Cheese [insert picture here!  with your imagination!] Oh, my goodness.  I knew this would happen.  I’ve been juggling so many different bready things these last few weeks, between developing and baking a new recipe each day, … Continue reading

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