Bread for Every Occasion (and Dish)

December 12, 2016 | posted in
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TESTIMONIALS

We really enjoy the fresh sourdough and olive bread each time we come to the Union Market in Washington DC. We always get some fresh vegetables, an assortment of interesting cheeses, and a condiment or two (don't give us that look... mayo is a good thing!) and we're set for lunch all week!

DAVE W.

Great bread and great prices! I've been buying their bread for years and have never been disappointed. I prefer to buy in Union Market because I believe it's fresher, but I have also purchased from Glen's Market in Shaw. Sometimes the selection is slim later in the day on weekends so get there early if you need something specific.

RACHEL B.

The holiday season is well underway, we are done with Thanksgiving and now moving steadily towards Hannukkah, Kwanzaa and Christmas. More family time and food awaits us (if everyone survived Thanksgiving ;-p).

Lyon will be doubling up and more on its orders for Challah, possibly the prettiest of our breads. Like braids of buttery goodness, they look as beautiful as decoration as they do in pieces on a plate. Too much Challah to eat at supper? Fear not, we highly recommend it for the ultimate French Toast the day after. Here’s a quick recipe for French Toast:

Using thick slices of Challah, put the bread into a large bowl. In a smaller bowl, mix together sugar, milk, eggs and cinnamon. Pour atop the challah slices and make sure the bread is covered nicely. Leave for 30 minutes in the fridge or cool area. Oil up a large skillet with a big chunk of butter, and when heated up, place slices of bread on top, turning after 2 mins or so on each side. Serve with maple syrup and if you want to be “healthy”, throw on a bit of fruit.

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Turkey makes its return for Christmas, and as you’ve hopefully already discovered, so many of our breads work deliciously either on a bread plate next to the main course (what’s more perfect than a slice of bread to mop up the gravy?), or as sandwiches for leftovers. We have a tradition of a Torta Fiesta the day after. Here’s what we do with our leftovers:

Grab a torta, slice it open and butter it nice and thickly. A slathering of mayo, cranberry sauce, some turkey… to be extra decadent, some stuffing would go nicely in there too – maybe even some lettuce if you’re starting to feel guilty about the lack of greens (or not).

The month of December is one where diets should be put to the back of our minds, and the celebration of friends and family be brought to the forefront.

From all of us at Lyon Bakery, we wish you Very Happy Holidays!

 

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