Monthly Archives: December 2009

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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Fontina Onion Sake Bread

Week Forty-Nine: Breads With Cheese Today’s bread is styled somewhat like a focaccia; that is, it’s as fluffy and light as a good focaccia, but it lacks the heavy drenching of oil so common to the breed.  In its place … Continue reading

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Mustard Swiss Crackers

Week Forty-Nine: Breads With Cheese I know this week is about cheese, not spices anymore, but these mustard-heavy crackers are so good that I just couldn’t resist including them.  Of course, I have been known to eat mustard straight from … Continue reading

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