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!
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.
Here’s the latest in our series of ‘Meet the Bakers’: Introducing Head Baker, Christie Bork.
Behind every great team lies a great leader. Christie is just that. A calm and confident role model, Christie brings out the best in our bread bakers with her quiet charm and skill. Since coming to Lovejoy over a year ago, she’s introduced many fabulous items into our LJB repertoire. One of the most notable is our Red Bliss Potato Bread, full of roasted garlic and seasoned with fragrant rosemary. She also created our current Bread Of The Month, the Prima Morso. Airy and light, this delightful breakfast ciabatta is full of chocolate chunks, notes of orange and is covered in a generous dusting of crystal sugar. We deem this the “foodies” donut.
Christie’s made her home in the kitchen since she was a small child — happily helping her mom, who let all Christie’s siblings play a role. Sometimes it was churning homemade butter… rolling goat milk cream and salt back and forth in a mason jar! On other occasions Christie and the gang would pick blackberries and then watch them magically appear atop fresh crepes. She didn’t know it at the time, but these experiences shaped her baking passion and lifestyle.
Q: If you could bring one ingredient to a deserted island, what would you bring?
A: Flour! You can make natural yeast with just flour, water and bacteria from the air. You could get water from a stream and the salt could come from the ocean. Those are the things you need for basic bread. (Bread on an island, yah, we could get down with that, tuna fish sandwich anyone?)…
Q: What has baking taught you about life?
A: Baking has taught me patience. You can’t rush good bread. If you do it fails, so you have to be patient.
Q: What is your favorite thing about the baking lifestyle?
A: My favorite thing is making something in the middle of the night that people are going to be eating the next morning or that next night with dinner. I like making things for people (and we’re soooo happy that you do Christie!)
Q: What is your favorite thing to bake?
A: Bread! Any kind! When I first started baking school I wanted to make cakes and decorate them, which I still like but the fact that bread does not always react the same way when you are making it keeps me interested. So many factors go into making bread and I like trying to figure them out.
Thank you Christie! We are thrilled that you’re the bread boss at Lovejoy Bakers.
Have a great week.
Lovejoy Bakers is now happily offering Dinners To Go! We are packaging hearty meals from our kitchen in large containers to take home and heat up for dinner. The selections will vary by day, but you can expect hearty items such as: Gumbo with Andouille Sausage, Chicken and Shrimp, Lamb and Black Bean Chili with Saffron Basmatti and Lime Yogurt, Hungarian Beef Goulash with house made Herbed Dumplings and Sour Cream, and finally Chicken Tagine with Preserved Lemons, Green Olives and Couscous. Each of these costs $18 and includes a ficelle. It’s a full meal for 3-4 people, depending on your appetites.
Call the bakery at 503-208-3113 to find out what the daily selection is, and let us help you have an easy and delicious evening!
2014 has floated in rather quietly, don’t you think? While the rest of country has braced against extreme cold and snow, we have been graced with standard NW fare… Some sprinkles and clouds and the random peeks of sun have filled this new year. It makes us feel grateful that the small things others may take for granted give us such comfort. A sourdough or french baguette, slathered in melting butter… sipping hot coffee and watching the world go by. Join us as we ease into 2014, filled with moments focused on being present and embracing the effortless pleasures of a beautiful life here in Portland. Happy New Year!
Final call for Thanksgiving Day pick-up pre-orders. All orders must be placed by NOON on Monday, the 25th! Get your order in today.
We’re rendered a bit speechless. All we can say is this potato bread, made with red bliss potatoes, roasted garlic and seasoned with a heaping portion of rosemary, is hair-raisingly transcendental. The office “taste-testers” have simply gobbled each and every morsel up as quickly as the boules leave the oven. Slather on a little butter and you’ll be oohh and ahhing all the way to the treadmill… but we promise, it’s worth it. Boules are only $5 and available starting TODAY!
Hailing from Pell City Alabama, the venerable seat of Southern Hospitality, chef James J. Harris (JJ) is the heart of Lovejoy’s kitchen. Leading by example, teaching from experience, JJ guides a dedicated crew who share his high standards. As they say in the restaurant business, JJ has the “chops.” He trained with renowned Chef Frank Stitt of Highlands Bar & Grill and Bottega in Birmingham, AL, another farm-to-table food mecca. When he moved to Portland, he forged his way into the kitchens of Simpatica and Café Castagna, then made his real mark as sous chef at Accanto.
Read his interview below to learn more about this amazingly talented fellow:
Q: What are some quirky/little known facts about you?
A: My first word was EAT!
Q: What’s your favorite Lovejoy dish and why should customers try it?
A: The pulled pork with green tomato pickles on brioche. I like the pulled pork because of the components it is made of: Crunchy, tart, pickled local green tomatoes. Tender, slow-smoked pork shoulder. Slightly boozy bourbon bbq sauce. Creamy cole slaw. Perfect on our brioche.
Q: How do you like to spend your free time?
A: With a nice glass of wine in my hand and dinner on the way to the table.
Q: If you could dress any way you want, what would you wear in the kitchen?
A: I don’t intend to disappoint you but I already dress exactly how I want.
Q: What do you love most about your job?
A: the hours, the food, the challenges, the people, its all a very close tie!
Q:Favorite meal in 30 minutes or less… GO!
A: I would get to Pho Hung as quickly as possible and order a number 1.
Q: How does Lovejoy stand apart from other bakery/cafes?
A: We have the best looking chef in town.
Thanks JJ! We love having you at the head of the Lovejoy kitchen!
This summer Chef JJ introduced a fantastic new twist on our standard cafe sandwich fare: the tartine. He brought us not one, but two, light and delicious varieties, both of which are vegetarian (if you eat NW eggs and albacore tuna, that is). Tartines are defined as “A French open-faced sandwich, especially one with a rich or complex spread.” Our tartines are no different, served open faced on grilled french baguette, with lush spreads and paired with a textural salad of baby greens and frisee.
The egg salad tartine perfectly balances the rich, creamy egg with crisp celery and refreshing lemon and chives.
The tuna tartine features wild caught albacore tuna, smoky and sweet calabrian chilis, salty kalamata olives, bright shaved fennel and lemony caper aioli.
So what are you waiting for? Lunch on the boardwalk awaits your arrival. Bon Appétit!
This week’s ‘Meet the Bakers’ would like to introduce you Miss Melissa Halbleib. Melissa has been with Lovejoy for a year and a half and is our own breakfast sweet’s queen. She’s introduced new items like the Raspberry Chocolate Croissant, Strawberry Rhubarb Danish, Cherry Almond Danish and Peach Blackberry Danish. Baking at a very young age with her mother and grandmother prompted Melissa to leave her hometown in Montana and relocate to Portland to attend baking school. Lovejoy Bakers was the home of her externship and first professional baking position.
Q: If you could bake for anyone, who would it be?
A: If I could bake for anyone it would have to be my Grandpa Becker. I think he would be very proud of the person I have grown up to be.
Q: If you were a bread, what would you be and why?
A: If I were a bread I would be Monkey Bread cause I’m kinda goofy, super sweet, and have lots of layers.
Q: What is your best at home baking tip?
A: Use room temp butter like the recipes tell you to. I always used to melt mine because that’s what my mom always did, but the majority of the time that’s incorrect. Soft does not mean melted.
Q: If you were to get a culinary inspired tattoo what would you get?
A: I’d probably go with a skull and crossbones style. Skull made of cake with a whisk and spatula crossbones.
Thanks to Melissa for making your mornings a little sweeter!
Have a great week.