Focaccia transformed into an edible Charcuterie Board!

Focaccia transformed into an edible Charcuterie Board—such a unique idea. One that my sister Marla Payne shared from the internet. I've tried it twice now. The first time, I followed directions from the Chef Club video that included placing containers on a baking sheet and then draping focaccia over them. This resulted in dough that wasn't stippled on the top surfaces and containers that were a bit difficult to remove. Second time around, here's what I did: 

Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.   Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. etc.

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
   
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom.
   
   
   
   
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients. (Top photo is the one I made using the methods listed below; the 2nd photo is the one I made using the video directions.)
   
   
   

   

   To make a salami rose, I followed the instructions these video instructions - https://www.pinterest.com/pin/211174973454714/

Recipe without photos . . . Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.

Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. 

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients. 

Savory Brown Sugar Sage Shortbread People

Saw this idea on Food Network's The Kitchen and had to give it a try. I wondered about adding sage; thought I might substitute rosemary. At the last minute I did go with the sage . . . the savory shortbreads are DELICIOUS! Maybe I'll try the recipe with rosemary sometime but the sage  definitely added a pleasing flavor. 
I had the gingerbread boys made and then we decorated them during a  team building holiday cooking class party for the Eisenhower Foundation's staff.

Savory Brown Sugar Sage Shortbread People  Yield: I made 20 (5") shortbread people         

1/3 cup dark brown sugar

1/3 cup confectioners' sugar 

4 teaspoons minced fresh sage 

1 1/4 teaspoons kosher salt 

2 1/4 cups all-purpose flour, plus more for dusting

1 cup (2 sticks) unsalted butter, cut into cubes and softened 

Special equipment: gingerbread boy (or girl) cookie cutter

For decorating: sliced meats and cheeses, softened cream cheese 

1.   In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.

2.   Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight. (If you leave too long the butter will harden and you'll need to allow dough to soften before trying to roll.)

3.   When ready to bake, preheat your oven to 350° and line sheet pans with parchment or silicon baking sheets (I used 4 sheet pans.)

4.   Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

Cook’s Note

To decorate with meat and cheese: Use the same people-shaped cookie cutter, cut out clothing from sliced meat and cheese such as deli ham or salami, Cheddar or provolone. Use cream cheese in a piping bag to draw on faces.

Recipe without photos . . .

Savory Brown Sugar Sage Shortbread People  Yield: I made 20 (5") shortbread people         




1/3 cup dark brown sugar

1/3 cup confectioners' sugar 

4 teaspoons minced fresh sage 

1 1/4 teaspoons kosher salt 

2 1/4 cups all-purpose flour, plus more for dusting

1 cup (2 sticks) unsalted butter, cut into cubes and softened 

Special equipment: gingerbread boy (or girl) cookie cutter

For decorating: sliced meats and cheeses, softened cream cheese 

1.   In the bowl of your stand mixer fitted with the paddle attachment, combine the dark brown sugar, confectioners' sugar, minced sage and salt. Use your fingers and rub the sage into the sugar to release its flavor. Add the flour and mix to combine. Add the butter and blend on low until a smooth dough forms. Scrape the bowl and paddle and blend for another 15 seconds.

2.   Place the dough onto a piece of plastic wrap, flatten into a disk and wrap. Allow the dough to chill for at least two hours or up to overnight. (If you leave too long the butter will harden and you'll need to allow dough to soften before trying to roll.)

3.   When ready to bake, preheat your oven to 350° and line sheet pans with parchment or silicon baking sheets (I used 4 sheet pans.)

4.   Remove the dough from the refrigerator. Working on a lightly floured surface (or between two pieces of parchment), roll the dough to 1/4-inch thickness and cut out desired shapes with a 2 1/2-inch people-shaped cookie cutter. Transfer cutouts to the parchment-lined baking sheets and bake until the edges are a deep golden brown, 18 to 20 minutes. Allow to cool completely on the sheet pans.

Cook’s Note

To decorate with meat and cheese: Use the same people-shaped cookie cutter, cut out clothing from sliced meat and cheese such as deli ham or salami, Cheddar or provolone. Use cream cheese in a piping bag to draw on faces.

Hot Ham & Cheese Wreath

This is  festive holiday appetizer (or even lunch sandwich) I found on Food Network's The Kitchen TV show. I made a few adjustments and here are the results . . .

Hot Ham & Cheese Wreath    Yield: 10 to 12 servings                




Two 8-ounce cans refrigerated crescent roll dough

1/4 cup jalapeño jelly 

6 ounces deli ham, sliced paper thin 

3 ounces Cheddar cheese, shredded 

3 ounces pepper jack cheese, shredded 

2 jalapeños, thinly sliced or use jarred jalapeños

1.  Preheat the oven to 375°.

2.  Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.

3.  In a small bowl, mix the ham, Cheddar and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.

4.  Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool before transferring to serving tray. Serve hot or at room temperature. 

Recipe without photos . . .Hot Ham & Cheese Wreath    Yield: 10 to 12 servings                




Two 8-ounce cans refrigerated crescent roll dough

1/4 cup jalapeño jelly 

6 ounces deli ham, sliced paper thin 

3 ounces Cheddar cheese, shredded 

3 ounces pepper jack cheese, shredded 

2 jalapeños, thinly sliced or use jarred jalapeños

1.  Preheat the oven to 375°.

2.  Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.

3.  In a small bowl, mix the ham, Cheddar and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.

4.  Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool before transferring to serving tray. Serve hot or at room temperature. 

Hot Ham & Cheese . . . often referred to as “Funeral Sandwiches!”

      Intrigued by the name, and after noticing several versions of this sandwich on Pinterest, I had to give them a try. One blogger, added this quip to her version of the recipe, “Definitely for the Living!”

     In true southern fashion (at least in Paula Deen’s south), this recipe is loaded with butter and calories. Maybe that’s why these sandwiches are so darn good!

     I’m thinking — one too many, and these might be served in your honor at the next funeral luncheon!

Funeral Sandwiches! — Hot Ham & Cheese

1 package of rolls — Most recipes suggest using King’s Hawaiian roll & that’s what I used. I bought a12 oz. pkg. containing 6 mini subs; the regular pkg. contains 12 smaller rolls.

½ to 1 lb. ham deli meat

½ lb. Swiss cheese, thinly sliced – I used Cheddar

½ cup butter, melted

3 tablespoons Worcestershire sauce

2 tablespoons prepared mustard – I used spicy mustard

2 tablespoons brown sugar

Dash of onion powder

1.  Cut the rolls in half (or open then up if already cut) and line the bottom of a baking pan with the bottoms of the rolls.

2   Layer the ham slices, then cheese and put the tops back on.

3.  Mix together the butter, Worcestershire, mustard, brown sugar and onion powder.

4.  Brush the top of each bun with the mixture. Drizzle the remainder over all of it.

5.  Cover tightly and marinate anywhere from 4 to 24 hours.

6.  Preheat the oven to 350°. Bake the sandwiches covered for 10 minutes. Remove the foil and bake for 10 minutes more.

Recipe without photos . . .

Funeral Sandwiches! — Hot Ham & Cheese

1 package of rolls — Most recipes suggest using King’s Hawaiian roll & that’s what I used. I bought a12 oz. pkg. containing 6 mini subs; the regular pkg. contains 12 smaller rolls.

½ to 1 lb. ham deli meat

½ lb. Swiss cheese, thinly sliced – I used Cheddar

½ cup butter, melted

3 tablespoons Worcestershire sauce

2 tablespoons prepared mustard – I used spicy mustard

2 tablespoons brown sugar

Dash of onion powder

1.  Cut the rolls in half (or open then up if already cut) and line the bottom of a baking pan with the bottoms of the rolls.

2.  Layer the ham slices, then cheese and put the tops back on.

3.  Mix together the butter, Worcestershire, mustard, brown sugar and onion powder.

4.  Brush the top of each bun with the mixture. Drizzle the remainder over all of it.

5.  Cover tightly and marinate anywhere from 4 to 24 hours.

6.  Preheat the oven to 350°. Bake the sandwiches covered for 10 minutes. Remove the foil and bake for 10 minutes more.

Salsa Pasta Salad . . . for a crowd

Barry mixes up a large batch of pasta salad

     People used to ask for this recipe when I was catering. I didn’t mind sharing but the truth is that I just added a little of this and that. I started out by adding Ranch dressing and veggies but the salad needed some ZIP . . . so I added salsa; now I usually mix the dressing and salsa prior to pouring it over the pasta.

     Use it as a side salad or add meat (deli or chopped up ham, pork or even bacon) and chopped hard cooked eggs for a main dish salad. Sometimes I just added grated carrots and chopped black olives; other times tomatoes, cucumbers, chopped broccoli, etc. go into the mix.

     Here’s the recipe that I finally wrote down . . . really more of a guide. It is written for 50 but will give you an idea for the portions if you want to cut it down.

Salsa Pasta Salad . . . for 50

Grated carrots make a great
addition to this pasta salad.

3½ lb pasta, uncooked – my favorite is the veggie or whole grain spirals

1½ to 2 quarts Ranch dressing

2 to 4 cups salsa

About 1½ to 2 lb. of veggies of your choice, or use meat & chopped hard cooked eggs  (I almost always add grated carrots – they add color and nutrition and sometimes even trick people into thinking that the salad is full of grated cheese.)

1 to 2+ teaspoons coarse black pepper

Fresh herbs, chopped or dried herbs or seasoning blends to taste

1.     Cook pasta al dent, according to package directions – be sure to salt the water (I add liberal amounts and then don’t have to add more later). Drain and cool slightly.

The pasta cooks in salted water.

2.     Mix up Ranch dressing and salsa — since amounts are variable, I generally mix up the minimum amount and if that’s not enough I just start pouring more dressing and salsa directly on the pasta. (Warm pasta will soak up more dressing.)

Whisking salsa into the Ranch dressing.

3.     Add veggies, meat, etc. + herbs and seasonings.

Note: Ideal to chill the salad for several hours (or overnight) to infuse flavors but if I plan to chill it, I wait to add delicate veggies (like chopped tomatoes) until right before serving. If you make ahead and chill the salad, check before serving as you may need to additional dressing or seasonings.

Adding deli ham, cheese chunks and hard cooked eggs makes this into a main dish salad.

Supper is Ready – Marinated Green Beans, Ham & Potato Salad

     This is our favorite supper (or lunchtime) salad; it has been on our summer menu since the 1970s. Every time I make it, I am reminded of my sister, Marlys Newell Gardner, who served it in the second story apartment (in Salina) where she and her husband Richard lived shortly after they were married.

     A light marinade infuses lightly steamed veggies to create an unforgettable combination of flavors. Add some meat (or leave it out) and top with crisp, thinly-sliced radishes. Serve with a slice of really good bread . . . and supper is ready.

Marinated Green Bean, Ham & Potato Salad     Serves 4

Dressing / Marinade

3 tablespoons cider vinegar

½ teaspoon salt

Fresh ground pepper, to taste

1/3 cup oil (vegetable or olive)

3 tablespoons chopped parsley

Whisk first 3 ingredients in a bowl to mix; add oil in a thin stream, blending well; add chopped parsley.

Salad

5 medium new potatoes, cooked and sliced -- be careful not to overcook potatoes (we’ve used new potatoes, either red or white or Yukon Gold work too)

1 lb. green beans, stemmed, lightly salted and steamed until just tender-crisp (taste to determine doneness) – be sure to leave lid of cooking pot for the first few minutes of cooking time to preserve the bright green color*

½ of a thinly sliced red onion

2 cups slivered or chopped ham, chicken, turkey or crumbled bacon (or use a

combination of meats)

1/2 cup thinly sliced radishes, optional

Lettuce for serving, optional

1.  In bowl, layer warm potato slices, green beans, onion slices and dressing; cover and let stand at room temperature at least 30 minutes.

2.  Just before serving, add meat and radishes. Toss to mix and serve on lettuce.

Selecting Green Beans 

High quality green beans are crisp and tender without scars. Well-shaped pods with small seeds are desirable. Length is unimportant. Green beans should feel pliable and velvety, not hard or tough.
 

*Cooking Green Beans

For best color, flavor, and nutrient retention: 
 

·    Bring a small amount (a couple of inches) of salted water to boil in the bottom of a pan for one pound of green beans.

·    Add green beans and cook uncovered for the first few minutes to let some of the volatile acids escape in the steam. This will preserve the bright green color.

·    Cover and cook until just tender crisp. One pound of crosscut green beans will be ready to serve in 10 to 15 minutes.