In this how-to video Lisa Belt (Lovejoy’s queen bee) and her darling twin boys whip up a Brioche & Pecan Bread Pudding that’s quick, easy, and worthy of royalty. Absolutely scrumptious with a dollop of fresh whipped cream!
2 tablespoons of butter, melted, plus some to grease the pan
1 loaf of Lovejoy Bakers brioche, cubed
1 cup pecans
4 cups half-and-half
1 cup whole milk
1 cup brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
freshly grated nutmeg
Grease a large baking dish, and put the cubed brioche in it. Sprinkle with whole pecans.
Whisk together the rest of the ingredients including the half-and-half, milk, eggs, butter, brown sugar, vanilla, cinnamon, salt, and nutmeg in a large bowl.
Next, pour the mixture over the bread. Push the bread cubes down to make sure they absorb the liquid. Let the pudding sit for 1 hour or so.
Preheat the oven to 350 degrees, and pour the melted butter over the top. Bake for 50 minutes, or until set. Serve warm from the oven with some fresh whipped cream!
Watch our head baker, Danielle, assemble this beautiful and rustic French tart, and learn a new baking technique to try at home. Following the classic recipe we feature Frangipane, a sweet almond creme, and tart Granny Smith apples. A more detailed recipe follows the video.
Those of you who would like to have us handle the baking for you, this tart is also available for Pre-order here >
Apple Frangipane Tart Recipe(Makes one 9 inch tart)
Sweet Pastry Shell:
Butter, room temperature 1 cup plus 2 tablespoons
Sugar 1 cup
Salt ¼ teaspoon
Whole eggs, room temperature 2
Vanilla extract 1 teaspoon
All purpose flour 3 ½ cups
1. Combine the butter, sugar, and salt with a wooden spoon and mix until smooth.
2. Add one egg, mix until smooth. Add the second egg and the vanilla and mix until completely smooth.
3. Stir in the flour, mix until just incorporated.
4. Place dough on table and knead until smooth.
5. Shape the dough into a disk one inch thick and wrap in plastic; chill for at least 2 hours.
6. Cut a piece of waxed paper the size of your tart pan. Spray the pan with non-stick coating and line the pan with the paper.
7. Roll the dough into a disk 1/4 inch thick. Cut a circle 2 inches larger than your pan and place inside, pressing the dough into the shell gently. Chill the tart shell for at least 30 minutes.
8. Fill your tart shell with pie beans and bake at 350 degrees until the edges begin to turn golden brown. Estimated time: about 15 minutes.
9. Remove pie beans.
Almond Frangipane Creme:
Butter, soft 1 cup + 2 tablespoons
Almond flour 2 ¾ cup
Powdered sugar 2 ½ cup
Flour 1/3 cup
Rum, or Orange Juice ¼ cup
Vanilla extract 1 teaspoon
1. Sift together the almond flour, powdered sugar, and flour. Set aside.
2. Work the butter with a wooden spoon or in an electric mixer with the paddle attachment until very light and fluffy.
3. Add the sifted dry mixture and mix until combined and smooth.
4. Add the eggs into the mix, in three parts. Mix until smooth.
5. Mix in the rum or orange juice and vanilla extract.
6. Store in an airtight container in the refrigerator, 1 hour or up to a week.
Granny smith apples 2
Butter, melted 2 tablespoons
Sugar 2 tablespoons
1. Peel, core and slice apples to about 1/8 inch thick.
2. Line the tart shell with a layer of frangipane halfway up the depth of the shell.
3. Arrange apple slices in concentric circles, overlapping slightly as the apples will shrink while baking.
4. Brush the apple slices with melted butter and sprinkle with granulated sugar.
5. Bake at 350 degrees for 45 minutes or until the apples are golden.
6. Let cool completely before removing tart from its baking shell.
Apricot jam ¼ cup
Water 1 tablespoon
1. Heat jam and water until boiling, then strain any fruit bits from the glaze.
2. Using a pastry brush, coat the apple slices with the glaze. Reheat the glaze if it begins to thicken.
3. Store in the refrigerator for up to 3 days.
Summer is over, but we’re guessing you still have tomatoes ripening on your windowsill. May we suggest that you make some bruschetta? Marc, the founder and owner of Lovejoy Bakers, invites us into his home to show us how he makes bruschetta (see video below). As he prepares the food, Marc tells us, “Think of bruschetta like a salad on toast. You don’t need an exact recipe, just the best ingredients that you can find.” It is in this vein Marc shares his techniques for a beautiful, rustic plate.
Use fresh ingredients: Always choose fresh tomatoes over canned, or fresh basil over dried. The difference in taste is immeasurable.
Use good bread:We recommend a ciabatta loaf, and we know a good place that sells it. Ciabatta bread is best for it’s rustic but porous and chewy interior.
Grill the bread: Although it’s possible to make delicious bruschetta in your own oven, grilling the bread makes a toast that is crisp but still chewy. If grilling conditions aren’t peak (it is September after all), bread can be toasted quickly under the broiler, but take care not to burn.
Rub the toasted bread with garlic: Don’t skip this step! Cut a garlic clove in half then take the cut end and rub it over the toasted bread. The rough edges of the toast will release the garlic’s flavor.
This charming salad is simple to make. It starts with a fresh head of butter lettuce, and housemade Green Goddess Dressing. Coated with the herbaceous Green Goddess and assembled to replicate a head of lettuce, the results are stunning and delish!
Usher in these golden days of July with homemade Green Goddess Dressing. Chocked full of four different herbs, this creamy salad dressing is simple to make, and will have you begging to eat your veggies everyday. At the café we feature this vibrant dressing on our butter lettuce salad as well as drizzled on our roast turkey sandwich. At home, serve however your heart desires: as a dip for cut vegetables, or spooned on grilled fish.
Fun (Foodie) Fact: Green Goddess Dressing was created in the 1920s at the Palace Hotel in San Francisco for the actor, George Arliss, who had starred in the popular play of the time, The Green Goddess. This vintage dressing, like the play, was a hit in the early part of the 20th century. This recipe does not use avocado like some of the more current versions.
The Ingredient List:
This makes one quart of dressing.
2 bunches basil
2 bunches chives
1 bunch tarragon
1 large bunch parsley
3 1/2 cups mayonnaise
3/4 cup sour cream
2 cloves garlic
1/4 cup champagne vinegar
1 pinch cayenne
salt and pepper to taste
Step One: Prepare the herbs
Rinse the herbs and then dry them with a paper towel or salad spinner. Removing the water is necessary so that this creamy dressing will not be diluted and less flavorful.
Step Two: Chop the herbs
The blender or food processor will do most of the work, but the fibrous stems need to be removed to avoid stringy fibers in the dressing. For the tarragon, remove the leaves off the stalks by starting at the top and pulling down with your fingers. Chop the chives into smaller pieces. Remove the basil leaves from the stem – no need to cut the leaves. Lastly, chop coarsely the parsley starting at the top of the bunch, and finishing right before the stems start. Set all herbs aside in a bowl.
Step Three: Blend all ingredients
Put all ingredients in a blender or food processor: Start with the mayonnaise & sour cream; then add the garlic cloves and herbs; follow with the lemon juice and champagne vinegar; and lastly add the S&P with a pinch of cayenne. Start the blender on low for a minute and then turn to high. If necessary, stop the blender to stir the ingredients. Blend until you have a bright green purée.
Step Four: Enjoy!
Serve immediately on a salad, or store in a container with a lid for up to one week.
Andrew recently took the helm in the kitchen of our new SW café, and we are certain he will win you over with his quick wit and zest for life. Bright-eyed and standing at nearly 7 feet tall (slight exaggeration), he has everything in the kitchen humming in perfect pitch. We asked him a few questions about Lovejoy and, of course, cooking. Get to know this fine fellow more, and read the Q & A session below.
Q: How did your culinary career start?
A: I was really, really, good at washing dishes – too good apparently.
Q: What is your favorite thing about the cooking lifestyle?
A: I like being able to be creative with food, and it is a perfect cover for listening to silly music all day. Also, it allows me to party.
Q: What is your favorite thing to make?
A: The tuna tartine is by far my favorite thing to make. Not only is it super pretty, but it tastes incredible. The flavors of calabrian chili marinade, shaved fennel, and kalamata olives are far superior to the played out mayo-based nonsense.
Q: What is the best song for cooking?
A: Unwritten by Natasha Bedingfield
Q: What has cooking taught you about life?
A: Cooking has taught me that you have to create a positive environment for yourself. Whether that takes the form of being in a clean space with the right music and equipment, or if it means creating a happy home life, the end product is always better when you feel better.
Q: What is your favorite random ingredient to add?
A: That would be a toss up between salt and lemon juice.
Q: What did you do before you became a cook?
A: Played sooooo much lax (that means Lacrosse, Portlanders!).
Q: Why did you choose to work at Lovejoy?
A: It’s hard to decide between the love and the joy. Actually, the wanted ad mentioned that you must be able to rock a bandana. I showed up to the interview wearing one, probably with a sharpie hanging out of it, and the rest is history.
Q: If you could have any super power to help you with work, what would it be?
A: It would be to shrink 5 inches at work. Everything is made for short people.
Thank you, Andrew, for all that you bring to Lovejoy, and the SW Café kitchen!
You won’t be surprised to discover that much was lost during the industrialization of bread-making, including taste, texture, appearance, and the use of numerous grains. These ancient grains, most of which contain more flavor and nutritional value, are being re-cultivated and becoming available to bakers. As Lovejoy Bakers looks back to the traditions of bread-making for inspiration, we also continue to seek inventive, healthful recipes. It is for this reason we introduce the Ancient Grain Bread Series.
The first of this series is the Kamut & Toasted Corn Flour Baguette featuring kamut, a large, golden-colored, hard durum wheat that is grown in parts of Egypt, Turkey, and Italy. This “wonder” grain is used to make both bread and pastry, and is 20-40% higher in protein than commonly used wheat. (See kamut featured in photo above). A secondary grain used in this recipe, emmer, is still commonly used in Italy to make pasta, and has a delicate gluten but remains high in protein. These grains combine to produce a hearty, flavorful bread. Enjoy dipped in your favorite olive oil, and shared around the dinner table.
Meet Makenna Hale, maker and creator of the Hale Bar, a Lovejoy Baker’s vegan-friendly specialty. She also has crafted numerous Lovejoy goodies including the chocolate crinkle cookie, apricot almond bar, salted honey rose pie, chocolate hazelnut pie, and apricot oatmeal muffin. We applaud her tremendous contributions to our pastry case. Read below about this inventive baker, including her thoughts on bourbon and nutritional yeast.
Q: Best music for baking?
A: Outkast or Mac Dre
Q: If you could bake for anyone, who would it be?
A: Blue Ivy Carter, because I could win her over with some desserts, and then she would have Beyonce and Jay-Z hire me as her personal Pastry chef.
Q: If you were on a deserted island what’s the one ingredient you would bring?
A: Nutritional yeast! Not to be confused with baker’s yeast. Nutritional yeast is delicious, and it’s a complete protein that has a lot of vitamins and minerals, which would be handy for survival.
Q: Favorite random ingredient to add to bread/pastry?
A: Liquor, when in doubt put some bourbon in it.
Q: Favorite thing to spread and/or dip your bread in?
A: Toby’s tofu paté
Q: What has baking taught you about life?
One last detail about this baker: The Hale Bar is inspired by Makenna’s favorite childhood dessert (the oatmeal fudge bar) and the growing demand for heart-healthy vegan foods. This decadent bar has a pressed oatmeal crust that is covered with a house-made almond milk fudge, and topped with an oat & coconut crumble. Vegan or not, you must try the Hale bar!
Want to fill those lovely baskets with something other than plastic eggs and jelly beans? Try making your very own Peeps at home. Not only is it fun, but you can’t beat the creamy taste of homemade marshmallow. Watch this video that unlocks the secret to making those fluffy little chicks. A detailed recipe is below. Enjoy!
Watch the how to make Peeps video:p.s. For those of you happy to buy Lovejoy’s flavored Peeps, they will be available at bakery starting April 11th.
The Ingredient List:
1/3 cup water
2 tablespoons glucose (light corn syrup)
1 1/8 cup sugar
2 packets (14 grams) gelatin – Dissolve in 1/3 cup water
-or- 7 gelatin sheets and water for soaking
4 egg whites
¼ cup + 1 teaspoon of sugar
Step One: Heat the sugar syrup mixture
In a small saucepan combine the first measurement of sugar, water, and glucose, and attach a candy thermometer, or have one on hand. Heat to 116 degrees Celsius.
In a small bowl combine the gelatin and the 1/3 cup of water, stir until dissolved; let stand.
Step Two: Start the meringue mixture
(while the syrup continues to heat)
Put the egg whites in the bowl of a standing mixer fitted with the whisk attachment. When the syrup mixture reaches 116 degrees Celsius, begin mixing the whites.
Once the whites become frothy and bubbly slowly add half of the sugar, and continue mixing. When the whites become opaque and the whisk is leaving grooves in them, add the second half of the sugar.
Step Three: Check the sugar syrup mixture
At this point take the temperature of the boiling sugar syrup again; it should be 126 degrees Celsius. Turn off the heat and add the gelatin, stir together.
Step Four: Add the syrup to the meringue
With the mixer still running, slowly pour the sugar syrup down the side of the bowl. Make sure not to get it on the whisk as it may fly out of the bowl!
Continue mixing until the mixture has cooled to 25 degrees Celsius. At this point the peeps are ready to be piped.
Load a piping bag with a medium-sized round tip and fill with marshmallow mix. Work quickly as the marshmallow will stiffen in a few short minutes!
Step Five: Make the Peeps
On a piece of waxed paper pipe a teardrop shape; this is the base of the chick.
Turn the paper around and then, on the widest part of the teardrop, pipe the peep’s head. Release pressure at the top and pull the bag towards you. This will give you a pointed beak.
Cover in colored sugar, shake, and pour off extra sugar.
The recipe makes about 24 peeps.