Subj : Plum Crazy - 10
To   : All
From : Dave Drum
Date : Thu Aug 25 2022 05:33:58

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

 Uncle Dirty Dave's Archives

MMMMM

... "Life is change. Growth is optional. Choose wisely." -- Karen Kaiser Clark
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)