Recipe: Grilled Peach, Brie, Arugula and Prosciutto Flatbread

Written by Melissa Pasanen on . Posted in Recipes

Grilled Peach, Brie, Arugula and Prosciutto Flatbread
During the summer, William Snell fires up his outdoor oven for special events, and most Sunday evenings, to bake crisp flatbreads like this winning sweet-savory combination, which might feature peaches from Champlain Orchards in Shoreham during their brief but gorgeous season.
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Ingredients
  1. Pizza dough for one large flatbread (about 8 ounces dough)
  2. 1 large head garlic, broken into cloves and peeled
  3. 1⁄2 to 3⁄4 cup canola oil, or other light-tasting cooking oil
  4. Salt and freshly ground pepper to taste
  5. 2 medium or 3 small peaches, about 3⁄4 pound
  6. Extra virgin olive oil
  7. 1 tablespoon balsamic vinegar
  8. 2 cups (about 11⁄2 ounces) loosely packed arugula
  9. 3 slices prosciutto, torn into small ribbons
  10. 1 small (4–6 ounces) wheel Brie (or other soft, bloomy-rinded cheese), thinly sliced
  11. Up to 1 tablespoon freshly squeezed lemon juice, to taste
Instructions
  1. Prepare pizza dough if making from scratch.
  2. Place garlic cloves and enough canola oil to cover in a small saucepan over medium-low heat and bring to a simmer. Simmer until cloves are light golden brown and soft, about 7–9 minutes.
  3. Cool in oil and then remove garlic to a food processor, reserving oil. Add 2 tablespoons of reserved oil and purée garlic until smooth, adding more oil if needed. Season to taste with salt and pepper. Set aside.
  4. Light barbecue grill for medium heat. Cut peaches in half and remove pits. (No need to peel unless skin is very tough.) Brush all but one of the halves lightly with olive oil and balsamic vinegar and season with a little salt. Grill peach halves, flesh side down, until lightly charred and slightly softened but not too soft, about 5 minutes. Cool slightly and then slice into 1⁄4-inch half-moons. Dice remaining ungrilled half peach. In a small bowl, place ungrilled diced peach, arugula and prosciutto. Place garlic purée, sliced grilled peaches and sliced Brie on a tray to take out to grill.
  5. Increase grill to medium-high heat. On a well-floured surface, roll pizza dough as thin as you can, to a rough 12-inch circle. Brush one side lightly with olive oil. Grill oiled side until crisp and dark brown in spots, checking to make sure it’s not burning, although a little char can be nice. This shouldn’t take longer than 2 to 3 minutes.
  6. Take flatbread off grill and place, grilled side down, on a cookie sheet or clean flat surface. Brush uncooked side with a little oil. Flip over and spread garlic purée evenly over grilled side crust. Then arrange grilled peaches and sliced Brie evenly over crust. Transfer loaded pizza back to grill and cook, with cover down, another 2 minutes or so, until bottom is browned and cheese is melted. If crust is done before cheese has melted, move pizza off direct heat, if possible, to let cheese melt without burning crust.
  7. Remove cooked flatbread to a serving board. Toss arugula, prosciutto and fresh peaches with a little olive oil, lemon juice, salt and pepper. Use tongs to arrange arugula mixture on top of flatbread. Slice and serve immediately.
Notes
  1. Serves 3–4 as a main dish, 6–8 as an appetizer.
  2. Photographed by Ken Burris.
Adapted from Chef/Co-owner William Snell, Tourterelle Restaurant, New Haven
Adapted from Chef/Co-owner William Snell, Tourterelle Restaurant, New Haven
Vermont Life Magazine http://vermontlife.com/

Uber-Local: The Summer Farmstand

Written by Melissa Pasanen on . Posted in Taste of the Landscape

Photographed by Daria Bishop.

One of the joys of summer in Vermont is rounding a corner in a road and seeing up ahead a cart piled high with glossy tomatoes and cucumbers and a sign advertising fresh eggs. A part of the Vermont scene for generations, farmstands flourish here, some having become so large and well-established that you can check off everything on your grocery list. Here are a few of our favorites:

1. Over 35 years ago in central Vermont, Tim and Janet Taylor bought 15 acres — but the lawyer and teacher had no plans to farm professionally. “Our big garden became a small farm,” says Tim. “Our first farmstand was a card table.” Today, Crossroad Farm in Post Mills cultivates asparagus to melons on 45 acres with a peak summer crew of about two dozen employees, five or six of whom are dedicated to the farmstand. “When we started, we used to literally run from the eld to help customers,” Janet says. The couple, both 64, is starting to think

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Cheers! Drinks From Middlebury

Written by Sky Barsch on . Posted in Recipes, Taste of the Landscape

In our Spring 2016 issue, we told you about a beverage boom happening in Middlebury. Some of the featured brands include Appalachian Gap Distillery, Aqua ViTea Kombucha, Stonecutter Spirits, Vermont Coffee Company and Woodchuck Cider. 

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Mountain Breeze, a cocktail featuring Aqua ViTea Kombucha and Stonecutter Spirits Gin.

“The concentration of beverage companies in one area is a big plus,” says Appalachian Gap co-founder Chuck Burkins. “When you’ve got this many tasting venues, you’ve got synergy.” 

Here are a few recipes to try from the businesses mentioned in the Spring 2016 article.

Addison Julep Cocktail (Stonecutter and Aqua ViTea)

Bee’s Knees Cocktail (Appalachian Gap Distillery) 

Black Widow Cocktail (Appalachian Gap Distillery) 

Buried Treasure Cocktail (Stonecutter)

Julius Cocktail (Stonecutter)

Mountain Breeze Cocktail (Stonecutter and Aqua ViTea)

The Sap Sucker Cocktail (Woodchuck Cider)

The Ultimate Cold-Brewed Iced Coffee (Vermont Coffee Co.)

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