Hello December, wow how the year has flown by!
Wanted to reach out to all our amazing customers and let you know what has been going on the last few months. As you may have noticed I have not been in the shop very much and Jason has been the one working the most, this is because I was diagnosed with Cancer back in June and have been fighting the battle ever since. I am headed in the right direction and have amazing doctors working with me to get me better, but as you can well imagine this has been a very hard time for me and my family. As Jason has been the only one running the business we have decided to take some family time off around Christmas and to give Jason a well deserved break.
We will be closed December 22nd through the 26th, and December 30th through January 2nd. We will resume our normal hours beginning January 3rd. We thank you for your understanding.
I want to personally thank all those who have sent me flowers and who have kept me in their thoughts, your words of encouragement have meant the world to Jason and I. I will keep fighting the good fight and hope to be more of a presence in the store in the new year.
We wish you all a very Merry Christmas and all the best in the new year.
Janice & Jason
Available December 1. Contact us to start your kit today!
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Cheesy Garlic Pull Apart Bread
This Cheesy Garlic Pull Apart Bread is destined to be the most popular appetizer at your holiday bash. All that cheesy deliciousness will work perfectly with a Chardonnay. Coincidence? We think not.
Yield: 6 Servings
Prep: 5 minutes
Cook: 30 minutes
Total Time: 35 minutes
1 round or oval loaf of sourdough bread
1 stick (8 tablespoons/125 g) butter
2 cloves garlic, finely minced
½ teaspoon (3 mL) salt, omit if using salted butter
3 cups (700 g) shredded Monterey Jack cheese
2 tablespoons (30 mL) chopped fresh parsley
Preheat the oven to 350°F (175°C).
In a small saucepan over low heat, melt butter with garlic and salt if using. Remove from heat. Alternatively, you can melt the butter and garlic in a microwave-safe bowl in the microwave oven.
Using a serrated bread knife, cut the bread into 1-inch (2 cm) slices, without cutting all the way through the bottom. Turn the bread a ¼-turn and cut the bread at 1-inch (2 cm) intervals to create small diamonds or squares, again, without cutting all the way through the bottom of the loaf of bread.
Brush the inside cut surfaces of the bread with the melted garlic butter. If you don’t have a pastry brush, you can simply drizzle the melted garlic butter with a small spoon. Reserve about 2 tablespoons (30 mL) for the top.
Using your fingers, stuff shredded cheese into the cut surfaces of the bread. The cheese does not have to fit inside perfectly.
Brush the top of the stuffed bread loaf with the remaining garlic butter. Place the loaf on a baking sheet and cover with aluminum foil. Bake until the cheese has melted, about 20 minutes. Remove the aluminum foil and bake until the top of the bread gets toasted, about 5 minutes.
Sprinkled top of bread with chopped parsley. Serve immediately, with a lot of napkins.
Leftover Cheesy Garlic Pull Apart Bread will keep tightly wrapped in plastic wrap or a zip-top bag in the refrigerator for three days.
Notes and Substitutions
Monterey Jack is the cheese in this recipe. However, any meltable cheese like mozzarella or mild cheddar will work.
Make-ahead: You can make this Cheesy Garlic Pull Apart Bread ahead by following the recipe through stuffing the cheese into the bread. Very tightly wrap the prepped Cheesy Garlic Pull Apart Bread loaf and keep it in the refrigerator. When ready to make, remove from the refrigerator, unwrap, and let come to room temperature while you preheat the oven, about 15 minutes. Proceed baking as directed in the recipe.