Turkey Cranberry Wreath

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the apple pie goes in. Every 15 minutes, turn apple pie so the other end faces the fire.


2 packages (8 ounces each)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper.
2 cups cooked turkey, chopped (about 12 ounces)
1/2 cup celery, sliced
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated



1. Heat Pizza Oven to 375F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using Dough and Pizza Roller. (Points will overlap in center, do not seal.)

2. Measure mayonnaise, mustard and black pepper into classic batter bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper, sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve®.

Yield: 10 servings
Recipe found in Season's Best Recipe Collection (Fall/Winter 2000)

Wood Fired Apple Pie

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the apple pie goes in. Every 15 minutes, turn apple pie so the other end faces the fire.

1 pie = 2 crusts (10 inches)

Ingredients for Crust:
2 2/3 cup flour
1 tsp. salt
1 cup shortening
7-8 tablespoons ice water

Mix flour, salt & shortening; cut in with pastry cutter. Add water last. Roll into a ball. You may refrigerate or roll out right away.

Ingredients for Filling:
12-14 apples (Golden Delicious, regular size)
¾ cup sugar
2 tablespoons flour
1 tsp. cinnamon
¼ tsp. nutmeg

Peel and slice apples. Mix all ingredients together. Make sure to fill pie all the way before baking.  Brush crust with milk and sprinkle with sugar.  Poke with a fork. Bake 1 hour at 350° F and put cookie sheet under pie.

* Put cut-outs on after milk & sugar. *

Wood Fired Stuffing

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the stuffing goes in. After 15 minutes, turn stuffing so the other end faces the fire.

Ingredients:

1 lb. coarsely ground Italian sausage, crumbled

2 lbs. mushrooms, chopped

1 head celery, chopped

2-3 onions, finely chopped

1 pkg. Mrs. Gibbon’s Cornbread Stuffing (use only 1 pouch)

Direction:

Sauté sausages. In another pan, sauté mushrooms. In yet another pan, sauté everything together celery and onions.

Mix everything together and add cornbread stuffing.

Place in a greased 9x13 casserole. Add stock (not too watery).

Bake for 30 minutes at 350-375°, first covered, then uncovered.

If too dry, add stock.

Wood-fired Oven Roasted Potatoes

Ingredients:

8 medium Yukon potatoes

Extra virgin olive oil

Salt & pepper

2 sprigs of fresh rosemary

2 cloves of garlic, chopped

Peel and wash the potatoes, and cut them into bite-sized pieces. Place them into a greased casserole. Season the potatoes with salt and pepper, drizzle with olive oil, and sprinkle with garlic and rosemary. Bake at 400^oF (200^oC) for approximately 1 hour. These are very easy and delicious. Enjoy!

Serves 4

Prosciutto & Arugula Pizza in a Wood Burning Oven

Use one of our Forno wood burning ovens to create this light summer pizza.

Basic pizza dough (recipe on previous blog)
Flour, for rolling out dough
Extra virgin olive oil
Thinly sliced prosciutto Fresh arugula, washed
Parmigiano Reggiano shavings

Roll out pizza dough, adding flour as needed to prevent sticking. Drizzle with olive oil and bake directly on stone in wood-burning oven at about 600-700F (300-350C) until crisp and golden-brown on the edges. Remove from oven and top with prosciutto, arugula, and parmigiano. Serve right away.

Bread Recipe for Your Wood-fired Oven

If you haven’t heard, your Forno indirect wood burning oven is great for making bread. From sourdough to whole wheat and even Challah, a wood-fired oven will turn out fantastic baked bread time after time. The following is a quick and basic recipe to get you started, but there are basically no limitations on what kind of bread you will be able to bake in your wood burning oven.

Ingredients
2 1/2 cups plain flour
2 1/2 cups whole meal flour
3 cups lukewarm water
2 teaspoons salt
1 tablespoon yeast
2 1/2 teaspoon bread improver (for faster preparation)
1 teaspoon olive oil

Preparation
-Place all the dry ingredients in a bowl and mix together well. Make a well in the center of the mixture and pour in the wet ingredients. Gradually incorporate the dry mix into the wet until you get consistent dough that feels consistent and a little tacky.
-Place a sheet of saran/cling wrap on the dough as well as up the sides of the bowl. Leave the dough and let it rise for about 30 minutes. It should double in size.
-Remove cling wrap and place the dough on a well-floured table surface and cover with flour.
-Using a knife or spatula, take your desired portion of the dough and shape it into a round ball, then flatten it with the palm of your hand.
-Place the dough directly onto the wood-fired oven floor
-Monitor the bread and watch it bake in a few minutes. The time it takes to bake will depend on the heat of the oven and where the bread is placed. The most important thing is to watch it and make sure it doesn’t burn.

Pizza Dough Recipe

Baking pizza in a indirect wood fired oven can produce some of the best tasting pizza you will ever eat. The only thing that will limit the flavor of the pie is the ingredients you use within it. That it why it is so important to get the highest quality pizza ingredients possible. Good cheese, sauce, and toppings are not usually much of a chore, but finding the right kind of dough can be nearly impossible. You can buy the already formed pizza dough that is sold in a lot of grocery aisles, but these products are typically tasteless with a rather tough texture. Some stores even have cold uncooked pizza dough near the dairy section. The problem with these kinds of dough is that they are packaged to last quite a long time, which affects the flavor profiles and textures of the finished product.

The best way to get great authentic tasting dough is to make it yourself. This is what the high quality pizza restaurants do because it is really the only way to get perfect results. Below is a great recipe for fresh pizza dough that will have your pizzas coming out with a perfectly tasty crust. Don't be intimidated by making fresh dough if you haven't done it before, it is not that hard.

Pizza Dough

Makes about 4 large or 7 small pizzas

Ingredients:

5 ¼ cups lukewarm water

7 tsp. salt

2 ½ tsp. active dry yeast

¼ cup oil

½ tsp. sugar

14 cups all-purpose flour

Mix everything together in a standing mixer. Cover mixer bowl with

plastic wrap; cut several hole in plastic. Allow to rise for about 1 hour. Knead

lightly on a floured surface; divide into 4-7 equal pieces and form each into a

round ball. Place dough balls on a floured surface, cover with a linen cloth and

let rise for another hour or two. Roll out each, drizzle with olive oil, and top with

your favorite sauce or topping. Bake on a stone surface until crust is golden

brown and crisp.

For the best results, cook in a wood burning pizza oven a temperatures above 500 degrees.