Gryffon Ridge Spice Merchants



Breads

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Serves 6

  • pound butternut squash, cubed
  • pound brussel sprouts, halved
  • medium gala apple, cut into a 1/2 inch dice
  • shallots, thinly sliced
  • tablespoons olive oil, divided into 2 tbsp and 1 tbsp
  • cup onion, diced
  • cup celery, diced
  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
  • 1 1/2 cups vegetable broth (plus extra as needed)
  • teaspoons  Gryffon Ridge Rosemary, chopped
  • teaspoon  Gryffon Ridge Thyme
  • teaspoon Gryffon Ridge Sage Leaf
  • 1/3 cup dried cranberries
  • 1/3 cup pecans or walnuts
  • Maine Sea salt and Gryffon Ridge Black Pepper to taste
  1. Heat oven to 400 degrees. Toss the squash, brussel sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
  2. Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
  3. Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot and delicious. Recipe from Food52 and picture via Food52 site.


Mana’eesh with Za’atar

Mana’eesh are like slightly more solid pita breads and have endless uses.

The Dough:
2 1/2 Cups lukewarm water
1 Tbsp. Yeast
1 tsp. Sugar
1 Tbsp. Sea salt
6 – 7 cups all-purpose or bread flour

The Topping:
1/2 cup olive oil
1/2 cup Lebanese Za’atar

Place the water in a large bowl. Sprinkle the yeast over the water, sprinkle the sugar on top and let rest for 10 minutes, or until the yeast begins to foam. Mix in the salt and half the flour. Add the rest of the flour one cup at a time, just until the dough holds together. Knead the dough well (either by hand or in a standing mixer), adding flour as necessary until the dough is smooth and shiny. You may need more or less flour than called for in the recipe.

Put the kneaded dough in a bowl that has been coated with olive oil, cover the bowl with a dish towel, and place in a warm area to rise. Let the dough rise for 1 hour, or until it has doubled in bulk.

Preheat the oven to 500°F.

Divide the dough into 12 pieces and pat or roll each piece into a 6” round flatbread. Place the flatbreads on baking sheets with rims. Use your fingers to dimple the tops of each flatbread. Let the flatbreads rest for 20 minutes.

Mix together the olive oil and Za’atar.

Dimple the flatbreads one more time. Divide the topping between the flatbreads, about 1 Tbsp. each, and spread it evenly over the flatbreads’ tops. Bake the flatbreads for 8-10 minutes, or until the flatbreads are golden. Serve immediately.




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