You probably have a culinary black sheep somewhere in your family. He’s the one who can’t cook worth a lick but, bless his heart, still wants to contribute to Thanksgiving dinner. This year, instead of choking down mushy Jell-O salad or resigning yourself to a pre-fab pumpkin pie, just assign Uncle Harold to bring bread, specifically, pain beaucaire rolls from Companion Bakery.
All you need to do to these little crusty bits of heaven is pop them in the oven for a few minutes while the turkey is resting. That warm, chewy exterior will give way to a light, fluffy interior and everyone at the table will be all smiles. Baked on a stone hearth, the rolls are perfect with just a light slather of butter. If you’re really brave, you could ask Uncle Harold to grate a little orange zest into the butter, which is certain to up the taste factor.
Companion sells these rolls and a number of other wonderful baked goods in its cafés in Ladue and Clayton, as well as at a number of Schnucks and Dierbergs around town. Once these get on the table, all your Thanksgiving troubles will be solved. Well, except for how to keep Aunt Edna out of the bourbon. You’re on your own for that one.
This article appears in Nov 1-30, 2010.