If you’ve never had a Monte Cristo, it’s kind of like a combination of grilled cheese and French toast. Three layers of good quality bread filled with ham and Swiss then coated with egg and grilled.
Author: Marci
Orzo with Smokey Tomato Vinaigrette
Orzo is a tiny pasta that looks like large grains of rice. It’s perfect to use in Orzo with Smokey Tomato Vinaigrette. A warm dressing made with charred tomatoes adds smokiness, and with all the fresh basil and Parmesan cheese you’ll feel like you’re at a villa in Tuscany!
Sauerkraut Balls
Sauerkraut Balls are a popular appetizer down here at the lake. They freeze well so they’re easy to pull out for a fish fry or happy hour. Most people deep fry them but they bake well too. I know, they sound a little weird but you’ll be surprised how good they are. Serve them with a little honey mustard dipping sauce and it’s like you’re having a sausage on a bun in one bite.
Homemade Pizza in the BakerStone
I could probably eat pizza every night for a month and not get sick of it. Especially the homemade kind. We have this slick pizza oven that fits in our barbecue with a stone interior. Once it heats up it’s like having an authentic wood burning pizza oven. A bunch of our neighbours now have them too. They come with a “peel” which is the long handled giant spatula for loading, turning and unloading the pizza.
Peach Pie
The best time to make Peach Pie is when fresh local peaches start appearing in stores and markets. You don’t have to use a lot of sugar when the fruit is perfectly ripe and sweet. This way you can really taste the peaches.