2-3 sheets toasted nori (sushi roll size, not snacks)
Directions
Boil water in a small saucepan. Add bonito flakes; reduce to ½ cup, about 20 minutes. Purée and strain, reserving pulp and liquid, separately. Simmer white wine until reduced by half; chill. Purée bonito liquid and pulp, softened butter, and rice wine vinegar. Remove from food processor and place in a bowl.
Tear nori sheets into quarter pieces, lay in small flat-bottom container and pour reduced white wine on top. When sheets are hydrated, roughly chop into small pieces. Scatter atop butter little by little and stir in by hand. Do the same with sesame seeds, mixing thoroughly.
Scoop butter onto a piece of parchment paper about 8 inches long. Roll it around butter and mold into a 6-inch log using your hands. Twist ends of paper and transfer log to refrigerator. Chill at least 2 hours before using, and up to a month.
Grilled Peach Toast with Prosciutto and 3 B’s (Burrata/Balsamic/Basil)
4 servings
Raise a toast to summer and wow your taste buds with this magnificent creation that hits all the right flavor notes.
This is a great appetizer, or a light meal all by itself. Great with all kinds of bubbly, summery drinks, from prosecco and rosé to beer and booch. Cheers!
Ingredients
4 large slices artisanal bread (cut across the center of a round loaf)
2 peaches, white or yellow, ripe but still firm
8 slices prosciutto
2-3 balls burrata
¼ cup basil leaves, for garnish
1 cup balsamic vinegar
1 cup honey
2-3 Tbsp Olive oil
Salt/Pepper
Directions
Make balsamic reduction: Place small saucepan over medium-low heat and add 1 cup balsamic vinegar and 1 cup honey. Stir well. Bring to a low boil, then reduce heat to low and simmer while stirring occasionally until glaze is reduced by half and lightly coats the back of a spoon, about 10-12 minutes. Remove from heat, let cool. Store in a glass container.
Cut peaches into quarters and then each quarter into three slices. 24 slices total.
Drizzle olive oil over peach slices and both sides of sliced bread. Using a grill or grill pan, toast bread slices on both sides and then peach slices, until each have slight grill marks. Set like ingredients aside.
Roll prosciutto slices into loose flower-shaped rolls, set aside on a plate.
Slice burrata cheese open, dividing more solid part of the cheese into four equal parts. Reserve inner runny part separate from more solid cheese.
With all ingredients lined up, start assembly. Gently spread ¼ of the more solid burrata on a slice of toasted bread. Drizzle with some of the burrata liquid.
The bright flavor of cornmeal goes great with summer’s bounty of fresh peaches, nectarines, apricots, plums and cherries. And remember, raspberries and blackberries are stone fruits too!
Add in some orange zest for a gentle, warming zing.
Ingredients
1 ½ sticks unsalted butter (12 Tbsp)
1/3 cup light brown sugar
1 tsp ground cinnamon
1/4 tsp cardamom
1 tsp salt
3 cups fresh stone fruits, pitted and sliced ½ inch
1 cup finely ground yellow cornmeal
¾ cup all-purpose flour
1 tsp baking powder
¾ cup granulated sugar
3 large eggs, room temperature
½ cup whole milk, room temperature
Directions
Preheat oven to 350°.
Melt 3 Tbsp butter in a 10-inch cast-iron skillet over medium heat. Stir in brown sugar, cinnamon, cardamom and ½ tsp salt. Cook/stir until the sugar is melted and bubbling, about 10 minutes. Remove skillet from heat, let cool slightly.
Arrange fruit in a circular pattern in bottom of skillet. Set aside.
Combine cornmeal, flour, baking powder and ½ tsp salt in a small bowl.
Using a stand mixer with paddle attachment – or a hand mixer – beat remaining butter and sugar together on high speed until light and fluffy. Add eggs, one by one, beating after each addition.
On low speed, add half the dry ingredients, half the milk, the remaining dry ingredients, then remaining milk. Increase speed to medium, beat just until well mixed, scraping down bowl once. Make sure no dry ingredients are stuck at the bottom of the bowl.
Drop big dollops of batter over fruit, then smooth it out with a spatula without disturbing fruit.
Bake 40-45 minutes, until top is golden brown, puffed and cake tester inserted in the center comes out clean. Cool 20 minutes. With cake still warm, run butter knife around edges, then invert onto a serving platter. Serve warm.
There’s a lot of good stuff going on at the Deli’s antipasti bar, all kinds of interesting add-ins to your basic deviled egg recipe. Grab a few boiled eggs at the salad bar or boil your own!
Ingredients
6 hard boiled eggs
¼-½ cup cottage cheese, depending on how full you want to stuff your eggs
1 Tbsp whole grain mustard
Pinch of garlic granules
Pinch of smoked paprika
1 Tbsp marinated mushrooms, finely chopped
1 Tbsp Red Sweety Drop Peruvian peppers, finely chopped with seeds removed
1 Tbsp cornichons, finely chopped
1 Tbsp green olives, finely chopped
Pinch black pepper
Salt to taste
Optional: Sprinkle of smoked paprika for garnish
Directions
In a small bowl, combine egg yolks, cottage cheese, cornichon brine, mustard, smoked paprika and garlic granules. Mash to combine.
Fold in finely chopped add-ins from antipasti bar. Add pepper and adjust salt to taste. Spoon filling into egg halves. Sprinkle with additional smoked paprika if desired, and garnish with any extra pieces of the add-ins.
Super tasty, easy to make, and versatile. Use some BriarPatch Deli cream-based soup as the base to give the dish a nice twist.
Ingredients
3 ½ – 4 ½ cups shredded or chopped rotisserie chicken
4 oz cream cheese, room temperature
½ cup sour cream
1 cup cottage cheese
12 oz cream-based soup, from the BriarPatch deli or canned
½ cup grated carrots
½ tsp garlic powder
½ tsp dried onion powder
¼ tsp dried thyme
4 ½ oz. Field Day golden round crackers, or similar
5 Tbsp butter, melted, plus more for greasing baking dish
¼ cup grated Parmesan cheese
Salt, to taste
Optional add-ins: Peas, artichoke hearts, roasted corn or other goodies you find on the Deli salad bar – about 1 cup total
Directions
Preheat oven to 350°. Lightly grease a 9” x 9” baking dish with butter.
Combine cream cheese, cottage cheese, sour cream, garlic and onion powders, dried thyme, cream-based soup and carrots. Fold in chicken and other salad bar add-ins and spread mixture into prepared pan.
Combine crushed crackers, butter and grated Parmesan, sprinkle over casserole. Bake, uncovered, 30-40 minutes.
Notes: Make sure cream cheese is very soft, so it’s fully incorporated into the casserole. If you’re not using the optional salad bar add-ins, use the larger amount of cooked chopped chicken.
Simple, delicious and comes together quickly. Find pitted Castelvetrano olives in the Deli grab ‘n go, or with pits (and brine) in the Olive Bar.
Want to make it a Dirty Dog (as in Hair of the…)? Dress it up with breadcrumbs and ultra-crispy fried egg with a runny yolk. Now if you only had big enough martini glasses to serve this in…
Ingredients
1 lb spaghetti or linguine
2 Tbsp extra-virgin olive oil
1 cup torn pitted Castelvetrano or green olives, plus 1/3 cup olive brine
4-5 cloves garlic, sliced
Zest of 2 lemons
1/3 cup gin or vodka
2/3 cup finely grated Parmesan, plus more for serving
1/3 cup chopped fresh parsley
3 Tbsp unsalted butter
Salt and pepper to taste
Optional: ¾ cup panko breadcrumbs plus 2 Tbsp butter, or ¾ cup salad bar croutons, crushed
4 fried eggs, for serving
Directions
Bring a large pot of water to a boil. Add spaghetti and cook, stirring occasionally, until al dente according to package directions. Reserve 1 cup pasta water before draining.
If using breadcrumbs, heat a large skillet and add 2 Tbsp butter. Once melted, add panko and toss to coat. Add a little salt and pepper and let brown slightly. Remove from heat to stop cooking, set aside. Clean skillet.
In skillet over medium heat, heat oil. Add olives, garlic and lemon zest. Cook, stirring frequently, about 3 – 4 minutes until fragrant.
Add gin or vodka and cook, stirring occasionally, about 4 minutes, until reduced by about half.
Add olive brine, pasta and ½ cup reserved pasta water. Cook, tossing constantly and adding more pasta water as needed, until pasta is coated and sauce is emulsified, about 2 minutes.
Stir in Parmesan, parsley and butter until butter is melted. Toss in ½ cup panko (if using). Top each serving with remaining panko, fried egg and more Parmesan before serving.
