When Emily Paquette re-baked the main ingredients of her life experiences—food and finance—the outcome was Frog Hollow Farm, in Boyne City, a combination event venue featuring farm-to-table dinners and incubator kitchen. This idyllic farm is also the production site for Emily’s Farmhouse and Flatbread Cracker Company.—E.E.
(Serves 2 to 4 as a main dish; 6 to 8 as appetizer)
- 1 package of 2 Farmhouse Flatbreads w/ roasted garlic (available at froghollow.farm)
- 2 tablespoons roasted garlic oil or extra-virgin olive oil
- 4 tablespoons American Spoon Foods Winter Compote (spoon.com)
- 4-5 ounces uncured duck Prosciutto, trimmed and sliced very thin (smokinggoose.com)
- 4 tablespoons Gorganzola Dulce (or substitute goat cheese), well chilled
- 4 tablespoons caramelized onion confit (recipe below)
- 2 tablespoons tart dried cherries, diced
Caramelized Onion Confit
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 medium yellow onion, divided in half and sliced into thin pieces.
- 1 teaspoon light brown sugar
- Sea salt
- Black pepper
- 1 teaspoon apple brandy Calvados
For the confit, in a small saucepan, melt butter and add olive oil. Add onion, brown sugar, pinch of sea salt and black pepper and brandy. Cook over medium-low heat 20 to 30 minutes. Cool and store in refrigerator up to a week. Or freeze.
Brush both sides of flatbread with olive oil. Place on pizza screen or cookie sheet. Layer with next four ingredients. Bake at 450 degrees for 10 to 12 minutes. Garnish with cherries.