Truth in advertising… I have no idea how much mint, feta and olives I put in this recipe. Like most things I do, the recipe was kind of thrown together with available parts.
Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
What could be better than apricots soaked in ginger beer? I’ll tell you what… nuthin. This recipe rocks – I know because my wife Becca gave it her “I could eat another slice” seal of approval!
I came up with this bread while stroking my waxed mustache and admiring my man bun. It’s a hipster thing. You don’t have to be a hipster to make it, but you really ought to like blue cheese.
Something magical happens when you open the oven and smell the powerful aroma of baked bread with rosemary – something almost spiritual. Ohm…
Was thinking about sliced pears and blue cheese on whole wheat crackers the other day. And then I stopped because I was thinking about pears and blue cheese in a yummy bread recipe!
A gentle savory bread with Havarti cheese, fresh basil, and chia seeds. I also threw in some Greek yogurt and quinoa flour because I have hipster leanings.
What do you do with an extra loaf of bread? Freeze it. What do you do when your freezer starts piling up with loaves of bread? Make Creamy Sausage Strata of course.
If you want to celebrate Adirondack cuisine, pickings are lean. You’ve got peppermint pigs and maybe maple syrup. May I introduce a new possibility? Adirondack Pine Focaccia – made with Adirondack IPA and white pine needles.
Ah, Thanksgiving. They say, if you don’t want things to get crazy, don’t talk about religion or politics. Well, it’s hard to talk about anything when you’ve got fresh homemade Goat Cheese Chive Bread to keep your mouth busy.