To serve with Great Harvest Gingerbread.

Ingredients:
- 1/2 cup sugar
- 4 Tbsp (1/2 stick) unsalted butter
- 2 Tbsp fresh lemon juice
- 1 tsp grated lemon zest
- 1/4 cup water
- Strips of lemon peel for garnish

Preparation:
In a small sauce pan, combine 1/2 cup sugar, 4 Tablespoon butter, lemon juice, , lemon rind and water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired.

Here's another holiday party dish that's a homerun!

Ingredients:
- A loaf of Acadian Herb bread, cubed (6 cups)
- 1/4 Cup of Milk
- 1 1/4 Cup coarsely chopped, cooked ham
- 2 Tablespoons of melted butter
- 3 Green onions, sliced
- 1 Egg
- 8 Ounces Brie Cheese, peeled and cubed
- 1 Medium Pear, peeled and chopped

Preparation:
- Preheat oven to 350 degrees.
- Beat butter, milk, and egg in a medium bowl
- Add bread cubes, ham, pear & onion.  Toss.
- Spread mixture in greased, 8 x 8 baking dish
- Top with cheese cubes.
- Bake uncovered 25 to 30 minutes until pears are tender and cheese is melted

Serve as a side dish or spread on more slices of our Acadian Herb bread.

We've all got parties we'll be attending this month.  Instead of bringing that tired old Velveeta dip, try this for an easy entertaining tip! 

Take our delicious Walnut Fig Bread (Saturdays), cut off the top, and pull out the insides to make a bowl.  It's just the perfect size for a small Brie Cheese.  Pop the cheese round into the bread bowl, drizzle it with a bit of Fig Jam and pop it in the oven at 350 for 20 minutes.  Serve with the Walnut Fig bread pieces you pulled out of the middle for dippers and everybody will rave!