Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
Grilled Prosciutto and Asparagus Flatbread
Print Recipe
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
    Grilled Prosciutto and Asparagus Flatbread
    Print Recipe
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Ingredients
      Dough
      Flatbread
      Servings: 12x8 flatbreads
      Instructions
      Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      Flatbread
      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
      2. Preheat grill to medium.
      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
      Recipe Notes

      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

       

      Earl Grey Punch

      Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
      Earl Grey Punch
      Print Recipe
        Servings
        4 - 6 ounce cocktails
        Servings
        4 - 6 ounce cocktails
        Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
        Earl Grey Punch
        Print Recipe
          Servings
          4 - 6 ounce cocktails
          Servings
          4 - 6 ounce cocktails
          Ingredients
          Servings: 6 ounce cocktails
          Instructions
          1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
          2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
          3. Pour over ice and garnish with fresh mint leaves if desired.

          Mini Cornmeal Sausages with Creamy Honey Mustard


          Mini Cornmeal Sausages with Creamy Honey Mustard
          Print Recipe
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Servings Prep Time
            48 pieces 30 minutes
            Cook Time
            30-40 minutes
            Mini Cornmeal Sausages with Creamy Honey Mustard
            Print Recipe
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Servings Prep Time
              48 pieces 30 minutes
              Cook Time
              30-40 minutes
              Ingredients
              Cornmeal Sausages
              Creamy Honey Mustard
              Servings: pieces
              Instructions
              Creamy Honey Mustard
              1. Whisk together all ingredients in a small bowl. Keep chilled until ready to use.
              Cornmeal Sausages
              1. Using a pot or dutch oven, add enough oil to come up at least 3". Clip a high-temperature thermometer to the side of the pot so the tip is submerged but not touching the bottom. Heat oil to 350℉.
              2. While the oil is heating, skewer the cocktail sausages. Whisk together remaining ingredients for batter until just combined yet smooth. Pour batter into a large, tall glass to aid in dipping sausages. (see note)
              3. When the oil is hot, dip sausages into batter one at a time, coating completely. Add to hot oil and cook for 2-2 1/2 minutes per side until golden. Repeat with remaining sausages. Depending on the size of your pot, you'll be able to cook 6-8 at a time.
              4. Remove with tongs to a paper towel lined plate to drain excess fat. Serve immediately with Creamy Honey Mustard.
              Recipe Notes

              -use a deep fryer if desired.

              -I found cocktail sausages at Costco.

              -pour batter into a large, tall glass to aid in dipping the sausages if desired.  Because they're only 2" long, using a bowl will work fine.

              -if you want to cook half now and half later in the day to always eat them fresh and crispy, simply cover and refrigerate unused batter and re-whisk prior to using.

              Honey Garlic Carrots and Parsnips


              Honey Garlic Carrots and Parsnips
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                8-10 minutes
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                8-10 minutes
                Honey Garlic Carrots and Parsnips
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  8-10 minutes
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  8-10 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Peel and trim carrots and parsnips. Cut into 2" lengths and then slice a small amount from one side to allow the piece to sit flat. Slice a small amount off remaining 3 sides to square up the piece (see note). Cut into 1/4" slices and then cut each slice into 1/4" batons.
                  2. Heat butter in a medium skillet until foamy, add garlic and sauté for 30-60 seconds, stirring once or twice. Add in carrots and parsnips, stir to coat with butter and garlic. Add water, cover and cook over medium heat for about 4-5 minutes, stirring once or twice.
                  3. Remove cover and increase heat to high to evaporate any left over water and allow the vegetables to finish cooking, about 3-4 minutes ( they will start to caramelize slightly).
                  4. Once they are cooked to your liking, remove from heat and stir in honey, parsley, salt and pepper. Serve immediately.
                  Recipe Notes

                  -if using salted butter, adjust additional salt to taste.

                  -the 2" sections do not need to be perfectly square as that much trimming creates a lot of waste. What is important, is to make sure they are similar in size for even cooking.

                  Everyday Lunch Buns

                  Everyday Lunch Buns
                  Print Recipe
                    Servings Prep Time
                    12 Buns 30 minutes
                    Cook Time Passive Time
                    23-25 minutes 1 3/4-2 hours
                    Servings Prep Time
                    12 Buns 30 minutes
                    Cook Time Passive Time
                    23-25 minutes 1 3/4-2 hours
                    Everyday Lunch Buns
                    Print Recipe
                      Servings Prep Time
                      12 Buns 30 minutes
                      Cook Time Passive Time
                      23-25 minutes 1 3/4-2 hours
                      Servings Prep Time
                      12 Buns 30 minutes
                      Cook Time Passive Time
                      23-25 minutes 1 3/4-2 hours
                      Ingredients
                      Servings: Buns
                      Instructions
                      1. In a small sauce pan combine dry cereal and 2/3 cup of water. Bring to a simmer and cook for approximately 5 minutes until visible moisture is gone. Remove from heat and set aside to cool to 95-110℉
                      2. In the bowl of a stand mixer fitted with a dough hook, stir together buttermilk, 1/2 cup water, honey and yeast. Allow to ferment for 5-6 minutes until frothy. Add whole wheat flour, 1 cup bread flour, cooked cereal, butter and salt. Stir to combine. Add 1/2 cup bread flour and begin kneading until flour is absorbed. Continue adding bread flour by the 1/4 cup until dough is supple and pulls away from the bowl, approximately 7-9 minutes.
                      3. Grease a large bowl with oil or non stick spray. Remove dough from mixer and form into a ball, placing into greased bowl. Cover with plastic wrap or kitchen towel and allow to rise in a warm draft free area until double in size, 60-80 minutes.
                      4. Line a large baking tray with parchment. Remove dough from bowl and knead 3-4 times to remove air. Weight out dough into 12 equal size portions of approximately 85grams. Arrange dough balls with even spacing 4x3 on baking sheet. Cover with greased plastic wrap or kitchen towel and allow to rise until puffed and double in size, approximately 45 minutes.
                      5. Preheat oven to 400℉. Bake buns for 18-20 minutes until golden. Remove from oven and slide buns onto cooling rack. Brush with melted butter if desired. Allow to cool to room temperature.