The owners of each of the businesses profiled in our “Break out the Basket” story in this issue of TheBeachCoast.com have generously contributed recipes that are both simple and delicious. It’s been too cool on The Beach Coast to think about picnics quite yet, but—take heart—warmer weather is coming and soon you’ll be packing a basket or cooler and heading outdoors for a little al fresco dining. Try any or all of the following recipes and remember to support our Beach Coast businesses.
Emma’s
Eats Turkey Wraps
Contributed
by Deanna French
8
oz. cream cheese
1
can whole cranberry sauce
1
1/2 lbs. pepper turkey (sliced in medium sandwich slices)
big
leaf lettuce
Munster
cheese
10"
tortillas (any flavor is great with this)
With mixer cream together cream cheese and half the can of whole cranberry sauce. There will still be chunks of cranberry...it’s delish.
Spread cream cheese mixture on tortilla up to 1/2 inch from end. Lay a large piece of lettuce on tortilla tearing off any thick ribs first. Layer 3 pieces of turkey, tear slice of cheese in half and lay on top of turkey. Then roll the tortillas up. Place them in the fridge for about 20 minutes uncovered to make them easy to slice. Cut in half for sandwich portions or cut into 1 1/2" slices to serve as an appetizer.
Old World Market’s Pressed Picnic Sandwich
Contributed
by Dee and John Kowalski
Yields 6-8 servings. This sandwich can be made one day ahead of time. If you’re not a fan of pesto, you may want to use a piece of leaf lettuce instead.
1 loaf rustic
Italian bread, such as pugliese
1/4 c.
prepared basil pesto
2 large roasted red peppers, sliced 1
inch strips
1/3 lb.
provolone cheese, thinly sliced
1/3 lb.
prosciutto di parma, thinly sliced
1/3 lb.
sopressata salami, thinly sliced
Slice loaf of bread horizontally and spread half of the pesto on the bottom and add the pepper strips. Arrange the prosciutto and salami and top with the provolone. Spread the other half of the pesto on the top piece of bread.
Place the top crust on sandwich. Wrap the sandwich tightly with plastic wrap and then foil. Set a weight, such as a brick or cast-iron skillet on top for at least 1 hour.
When ready to serve, slice sandwich into 6 – 8 pieces.
Note: All Ingredients available at Old World Market (see below)
Sweet William’s Asparagus Wrapped in Phyllo
Contributed by Miriam
Kastil
1 bunch of fresh asparagus
1 pkg. phyllo
1 stick butter, melted
prosciutto
Parmesan-Reggiano cheese,
finely grated
Preheat the oven to 425 degrees. Using parchment paper, line a cookie/jelly roll pan (with sides). Wash and trim woody ends from asparagus. If using thicker stalks it may be necessary to peel them. Be sure asparagus is thoroughly dry before assembly. On a clean and dry work surface place a sheet of phyllo and brush with melted butter. Sprinkle with cheese and repeat three times (for four layers total). Cut the four layers horizontally and vertically using a pizza cutter so you have four pieces (approximately 4” by 6” each). Lay a piece of prosciutto on top of the phyllo and place one or more spears of asparagus at one end and roll. Place seam-side down on parchment paper, brush with butter and sprinkle with cheese. Repeat until all rolls are complete and fold a narrow strip of aluminum foil in half and place under and over the tips to prevent burning. Bake at 425 for 6-12 minutes, depending on the thickness of the asparagus stalks. Cool and serve (may also be served warm). Notes: If using pencil thin stalks, you may want to roll 3 or 4 together. Wrapped bundles may also be sliced and cut easily when cool.
Emma’s
Eats
The Barrel
House
113 York
Street
Michigan
City, IN 46360
(219)
393-9996
www.emmaseats.com
Old World
Market
Courthouse
Square
76 South
Washington
Valparaiso,
IN
(219)
476-0700
www.oldworldmarketonline.com
Sweet
William
14939
Lakeside Road
Lakeside,
MI 49116
(269)
469-8222
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