First Light Farm and Creamery Dill and Garlic Double Cream Chevre, Figs and Slivered Pear in White Pepper Caramel Galette

First Light Farm and Creamery Dill and Garlic Double Cream Chevre

White pepper and 1/2 stick of butter melted over medium heat. Stir in 1/4 cup brown sugar and stir until bubbles and foam appear, the caramel will form very quickly after this and the key is to recognize it and pour fast before it sets and sticks to the pan and spoon. Once all of the caramel is added, bake at 400 degrees for 25 minutes. Set out to cool and firm up, about 15 minutes. Serve while still warm. Best served following the Chicken and Apple Sausage dish. Or as breakfast with your coffee!

Chicken and Apple Sausages in Hot Peppers Olive and Herb Focaccia

This recipe comes from Evan Kleiman's "The Best of Casual Pizza Oven Cooking: Pizzeria", which I snagged in mint condition from Buffalo's burgeoning Westside at West Side Stories. If you are in WNY, you MUST make this your first stop when looking for new and used books!

Layer onto an iron skillet and cook at 475 degrees Chicken Apple Sausages from Applegate Organics, Hot Peppers,  Slivered Red Onion,  Minced Garlic,  Minced Parsley, and Olive oil.

2 1/2 tsp yeast
1 cup warm water
2 tbls olive oil
3 cups flour
1 tsp salt
2 tbls dried thyme
Olives stuffed with garlic cloves

Extra olive oil for brushing onto surface and sprinkle with salt.


Proof yeast. Mix with flour and olive oil. Mix, adding a little flour until a soft elastic ball forms. Place in an oiled bowl and cover until doubled in size. Divide and pull into round disk shapes. Place in cake pans, dimpling the surface. Insert olives into one or both, which ever your prefer. Bake until golden brown. approximately 15-20 minutes. Pop out of pans and cool for five minutes. Best served still warm.