• Plum Crazy - 10

    From Dave Drum@1:18/200 to All on Thu Aug 25 05:31:38 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pickled Stone Fruit & Burrata Flatbread
    Categories: Breads, Fruits, Vegetables
    Yield: 6 servings

    MMMMM-----------------------PICKLED FRUIT----------------------------
    2 c Cider vinegar
    1/4 c Sugar
    1 ts Coriander seeds
    1 ts Mustard seeds
    1 ts Whole black peppercorns
    2 cl Garlic; crushed
    2 Sprigs thyme
    1 Sprig dill
    2 Peaches; pitted, in 3/4"
    - wedges
    2 Plums; pitted, in 3/4"
    - wedges

    MMMMM-----------------FLATBREAD/GRILLING/SERVING----------------------
    1 1/3 c Water; @ 110+|F/43+|C
    4 ts Active dry yeast
    3 c Flour, plus more for
    - dusting
    2 ts Kosher salt
    1 lg Egg
    Olive oil; for greasing
    1 c Canola oil
    12 cl Garlic; peeled
    6 tb Cr+?me fra+<che
    3 tb Shaved, aged, Gruyere
    2 lb Mini burrata; in 1/4"
    - pieces
    Baby arugula; for serving
    Salt & fresh ground pepper
    Aged balsamic; for serving

    MAKE THE PICKLED FRUIT: Bring vinegar, sugar, spices,
    garlic, thyme, dill, and 1 cup water to a boil in a
    4-qt. saucepan. Remove from heat and add fruit; let cool
    completely, then strain, discarding liquid. Cover and
    refrigerate until ready to use.

    MAKE THE FLATBREAD DOUGH: Combine water and yeast in the
    bowl of a stand mixer fitted with the paddle attachment;
    let sit until foamy, 10 minutes. Add flour, salt, and
    egg and mix until combined; turn out onto a lightly
    floured surface and knead until smooth, about 5 minutes.
    Transfer to a greased bowl and cover loosely with
    plastic wrap; set in a warm place until doubled in size,
    about 1 hour.

    Simmer canola oil and garlic in a 1-qt. saucepan over
    medium-low; cook until garlic is tender, 30-40 minutes,
    and let cool. Strain garlic, saving oil for another use.
    Build a medium-heat fire in a charcoal grill, or heat a
    gas grill to medium. (Alternatively, heat a cast-iron
    grill pan over medium-high.) Divide dough into six 4-oz.
    balls and place on a lightly floured baking sheet; cover
    loosely with plastic wrap and let rest 20 minutes.
    Working with one ball of dough at a time and on a
    lightly floured work surface, roll dough into a 4" round
    about 1/4" thick. Brush with olive oil and grill,
    turning once, until golden brown and almost cooked
    through, about 5 minutes. Top each flatbread with 1
    tbsp. cr+?me fra+<che, 1/2 tbsp. Gruy+?re, 2 pieces confit
    garlic, and 4-5 slices fruit; continue grilling until
    bread is crisp and brown at edges, 2-3 minutes longer.
    Transfer to a serving platter and top with burrata,
    arugula, sea salt, and pepper; drizzle with balsamic.

    By Edi Frauneder

    RECIPE FROM: https://www.saveur.com

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