Tag Archives: Appetizers

Billy Jabour’s Breakfast in Bread

This past summer I visited dear friends of mine, Dorie and Ray, in the Albany, N.Y. area.  As soon as I entered their house, I encountered the fragrant aroma of fresh-baked bread.  Moments later, Dorie presented an array of absolutely delicious stuffed breads that she had sliced into appetizer portions. I had to know the source, and luckily Dorie gladly shared her secret. The fresh-baked breads had just been delivered by Billy Jabour, a friend of Dorie’s daughter.

Billy Jabour is founder and owner of The Whole Loaf in Troy, N.Y.  Experienced bread baker and creator of signature stuffed-bread loaves, Billy started his business about 5 years ago.  The loaves were a Jabour family tradition as far back as Billy can remember. Initially, Billy started with a menu of 10 loaves, and today The Whole Loaf’s menu boasts more than 30 mouth-watering choices including savory and sweet combinations perfect for anytime of day.

The Breakfast in Bread loaf is an inspiration—bacon, breakfast sausage, ham, maple syrup, mozzarella and Swiss cheeses make up this awesome creation. We think it would be perfect for brunch…just add a colorful fruit medley, juice and coffee!

We couldn’t resist photographing some of Billy’s other flavors, too. You can only imagine how good it smelled in the studio!

The Beefcake (lower right: bacon, ground beef, onions, Cheddar and Pepper Jack cheeses); The Big Red (upper right: chicken parmesan, mozzarella and Parmesan cheeses); The Hamtastic (left: ham and Swiss cheese rolled in rye dough).

View the full menu by visiting wholeloaf.com.  You may order through the website, or email your request to orders@wholeloaf.com

Cathy

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Filed under Appetizer, Breads, Breakfast, Cheese, Reviews

Brie ‘n Basil Bites

Next to my Famous Chicken Casserole that’s technically not even mine, this pretty little appetizer is my most requested recipe. Last week, my loyal & hardworking foodie friend Patti whipped up a double batch of these for me to take to a charity event for which I had volunteered to cook. (I have really nice friends.) The Brie ‘n Basil Bites were, as always, a big hit, and there were numerous requests for the recipe. Luckily, I had the foresight to ask Patti to save some of the cheese mixture so I could take it to the studio the next day and have Joe shoot the “bites.”  So here goes, an enticing photo from ALACARTE and the recipe!

Brie ‘n Basil Bites

Makes about 4 dozen

Adorable and totally delicious—as every good appetizer should be.

1/4 cup fresh basil leaves
1 small garlic clove
4 ounces Mascarpone cheese
4 ounces  Brie or Taleggio cheese (rind removed), cut into 4 pieces
3/4 ounce lean prosciutto, minced
about 4 dozen crisp crackers, such as Wheat Thins Big
2 tablespoons pine nuts, lightly toasted
about 4 dozen tiny basil (or parsley) leaves

– In food processor with motor running, add  basil and garlic through feed tube and process until minced.  Add Mascarpone and Brie cheeses; process until smooth.  Scrape down sides of bowl.  Add prosciutto.  Process just until combined. (At this point, you can cover and refrigerate mixture for 1 or 2 days.)

– Using a pastry bag fitted with a star tip, pipe cheese mixture onto each cracker or  use a small spoon to dollop  cheese mixture onto crackers.

– Garnish with pine nuts and basil leaves.  Serve immediately.

Tips

– There is nothing as wonderfully creamy as Mascarpone, an Italian triple cream cheese. If you cannot find Mascarpone, mix together 4 ounces of best-quality cream cheese with 2 tablespoons heavy cream as a substitution.

– You can substitute ham for prosciutto.  A suggestion would be Black Forest ham, but any cooked ham would be fine.

– Taleggio is a pungent cow’s milk cheese from the Lombardy region of Italy. The cheese is cave aged and becomes quite tangy.  Taleggio is sometimes referred to as “Italy’s answer to Brie!”

Heather

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Filed under Appetizer, Cheese, Entertaining, Foodies