"I just wanted to let you know how much I just enjoyed your Three Grain Bread at lunch today - I was dizzy with delight when I reached for a loaf of your bread in a local market and realized it was still warm - this is the real deal!  I just love the crusty outside and  the hearty inside of this bread - I'm not a huge bread eater by habit because it's a rare occasion to find a loaf so tasty and fresh - but I think that has just
changed for me - and what a treat to have you right  here in our community! Best success in your business endeavor."     


- Loure Shaw
Ridgefield, Connecticut
RECIPES

Cranberry Stuffing (Vegetarian)
Dressing or Stuffing

Apricot Walnut and Cranberry Stuffing (Vegetarian)
Created by Chef William Keiser ® Keiser Cooks, 2009

Ingredients:
  • 1 loaf Wave Hill bread cut into 1 inch cubes (or 2 bags of JUST CUBES if going into bird)
  • 6 oz Apricot
  • 4 oz Walnuts, chopped
  • 1 lb (16 oz) cranberries
  • 1 cup golden raisins
  • 1 tablespoon grated lemon zest
  • 2 teaspoons grated orange zest
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs
  • 1/2 cup apple cider
  • 1/2 cup melted butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish.
2. In a large bowl, mix the bread cubes, cranberry sauce,
apples, raisins, lemon zest, and orange zest. Season with
salt, cinnamon, and nutmeg. In a separate bowl, beat together the eggs, cider, and butter. Toss the egg mixture
with the bread mixture until evenly moist. Transfer to the
prepared casserole dish.
3. Bake 1 hour in the preheated oven, or until lightly browned.

Country Sausage & Sage Dressing or Stuffing
Adapted from The Kitchen of Jehan S de Noüe, formerly Chef/Owner of Chez Noue, Ridgefield; now Chef at Albano Appliance, Pound Ridge

*Vegetarians can substitute vegetable broth for chicken stock and fennel – seeds or ground, to taste – for sausage-like flavor. Wave Hill Breads' Natural Stuffing Mix give
dressing/stuffing a better flavor and have much less salt than typical “mixes”

Ingredients:
  • 15 ounces of JUST CUBES (2 packages)
  • 1 Tbsp vegetable oil
  • 1 lb country sausage, home made or Jones works well
  • 1 large onion cut in ¾” to 1” dice (2 cups)
  • 5 stalks celery, peeled, split lengthwise, cut ¾” to 1” dice
  • 2 medium apples, cored, peeled & cut in ¾ to 1” dice
  • 15 sprigs parsley leaves picked & very coarsely chopped (1/4 cup)
  • 6 to 8 branches fresh sage, leaves picked & coarsely chopped (1/4 cup)
  • 1 sprig of rosemary, leaves picked & chopped
  • 1 sprig of fresh thyme, leaves picked.
  • 4 large eggs
  • 2 cups turkey or chicken stock*
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 6 Tbsp unsalted butter

Directions:
1. Heat vegetable oil in a large skillet. Add sausage meat and brown, breaking up meat into quarter size pieces. Transfer meat to large bowl and reserve.
2. Add onion and celery to skillet and sauté for 1 minute. Add apples and cook for 2 minutes. Transfer to bowl with reserved sausage. Add bread cubes, parsley, sage, rosemary and thyme.
3. In a separate bowl, mix eggs and stock with salt and pepper. Pour over sausage mixture and gently toss all the ingredients. They should combine without becoming mushy.
4. Generously butter a 16” baking pan (2 Tbsp). Spread the sausage mixture in pan and dot with more butter (4 Tbsp).
5. Preheat oven to 350° and bake for 50 minutes to 1 hour.

The top should have a nice golden brown crust.
Serves 10 to 12 as a side dish.

Kay Carroll’s Maple Bread Pudding

Ingredients:
  • 3/4 cup of Brookside Farm II maple syrup
  • 1 tsp. lemon juice
  • 3 slices Wave Hill Bread without crusts (1 bag of JUST CUBES)
  • 2 eggs
  • 2 cups milk
  • 1 Tbsp. butter
  • 1/4 teaspoons salt
  • 1/2 cup nutmeats or raisins,
  • 1/4 teaspoon vanilla

Directions
1. Pour maple syrup into the top of a double boiler.
2. Butter each slice of bread, cut into cubes, and add them to the double boiler.
3. Place nuts or raisins and lemon juice in the boiler.
4. Beat together eggs, milk, salt and vanilla in a mixing bowl. Pour mixture over bread and syrup. Do not stir.
5. Place all ingredients in the broiler top over gently boiling water and cook for one hour.
6. Spoon any extra sauce over each serving and enjoy!

Serves 4-6

Panzanella  (Tuscan Bread Salad) 
Adapted from Divina Cucina  www.divinacucina.com

This Mediterranean salad is an example of the green, white, and red colors of the Italian flag.  The record of panzanella goes back many years.  In the 1500’s, a poem by the famous artist Bronzino describes the salad.  At that time, the tomato had not been introduced into Italy yet. The ingredients were limited to cucumber, onion, basil, arugula, and bread.

The Italian bread is salt-free, so they add salt to the salad recipe.  According to the recipe, it is important to use bread without preservatives and let it go stale.  You can cut the Wave Hill Bread thickly and let it dry.  Or, you can use Wave Hill Breads Croutons or Natural Stuffing Mix.  The traditional recipe aims for a crumbed bread texture.

Ingredients:
  • 1 pound stale bread (a loaf of Wave Hill Breads’ Pain de Campagne is 20 ounces; a bag of croutons contain 6.5 oz; JUST CUBES contain 7.5 oz)
  • 3 tomatoes, cut into eighths
  • 2 red onions, thinly sliced
  • 1 cucumber, peeled and sliced
  • Basil, olive oil, vinegar, and salt (if desired)

1. Soak the stale bread in cold water for 10 minutes.  Squeeze out the water and crumble the bread into a serving bowl.
2. Add tomatoes, cucumber, onions, and basil.  Season with olive oil and salt, if desired.  Mix well and let sit. Before serving, add vinegar and mix again.

Serve with olive oil, vinegar, and salt on the side.

Have fun adding ingredients if you desire.

Tomato Fennel Corn Salad with
Wave Hill Breads’ Lemony-Thyme Croutons de Campagne
Recipe developed by Susan Jacoby for Wave Hill Breads

Ingredients:
  • 1 large fennel bulb with feathery tops removed chopped into 1/2" dice
  • 3 large garden tomatoes seeded and chopped into 1/2" dice
  • Kernels of corn cut from 3 cooked ears of corn
  • Wave Hill Lemony-Thyme Croutons - 1/2 bag – approx. 3 ounces. (Other Wave Hill Croutons can be substituted.  If you use the Garlic Croutons, go light on the additional garlic.)

Salad dressing
  • 3/4 cup of olive oil
  • 1/4 cup red wine vinegar
  • 1 clove of garlic whole
  • 1 tsp Dijon mustard

Shake until combined.  It's best to make this a day ahead to let the flavors come together.

Put the fennel, tomatoes, corn and Wave Hill Croutons into a heavy duty plastic bag and add salad dressing* to lightly coat.  Leave at room temperature for several hours shaking the bag gently every once in a while to evenly coat. You may want to add black beans for taste and color, but not too many.
Serves 4-6
Send us your favorite recipes using Wave Hill Bread products and your recipe could be on this page!

info@wavehillbreads.com