Holiday helpers

monkey bread

Looking for an easy and delicious bread to serve on your Thanksgiving menu? Shades of the 50s made a return to my table last Thanksgiving and it was a hit.

more bread

Remember Monkey Bread? It was popularized in the 1950’s by James Beard. The first versions of this pull-apart bread were sweet affairs designed for breakfast or brunch.

Given the nature of the bread, it was only a matter of time before aspiring chef’s came up with a savory counterpart.

While they never enjoyed the same popularity as their sweet cousins, they were the rage for a while and could routinely be found at cocktail and buffet parties.  This is especially good for Christmas – you can add a red bow and you have a bread wreath. 

Savory Monkey Bread

1/4 cup butter, melted

1/4 parmesan cheese, shredded

1/4 tsp. garlic powder

1/4 c parsley

2 (10.8 ounces) buttermilk biscuits

Preheat oven to 375 degree.  Combine butter, cheese, garlic powder and parsley in bow.  Cut biscuits into quarters.  Dip in butter mixture and layer in an 8-cup Bundt pan.  Bake 20-25 minutes until golden – cover with foil to prevent over-browning.  Unmold loaf onto serving plate.  Makes 10 servings. 

If you make the bread ahead of time, I suggest heating it before it’s served. It is soft and lovely when its warm, but it can taste a lot like cold pizza if it sits around too long. I don’t know how it got the name monkey bread.

One thought on “Holiday helpers

  1. You and Martha were both thinking on the same wave link. Martha baked cinnamon monkey bread yesterday. um um.

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