Toski Sands Market & Wine Shop2294 M-119, Petoskey, MI 49770

231-347-1571, toskisandsmarket.com

SUMMER SOLSTICE

After a day full of fun, the sun gently touches the crystal blue waters of Lake

Michigan, casting a million hues of orange and pink over the horizon. It’s

time to relax and enjoy dinner with close friends and family.

Antipasto-Stuffed BaguetteMarinated Flank Steak

Twice Baked Potatoes with Pancetta & Goat GoudaGreens Beans & Jarlsberg Salad

Vanilla Gelato with English ToffeeServes 4

Everything can be prepared ahead of time. Grilling only takes 10 minutes so this is meal that gives you that precious time to watch and enjoy the sunset.

ANTIPASTO STUFFED BAGUETTEMakes 12 appetizers or 4 sandwiches

These stuffed baguettes make a great picnic lunch or serve it for finger food at your next party. The layers of pesto, goat cheese, salami, roasted red

pepper and artichokes make for a beautiful presentation. Add even more color with the

addition of arugula leaves. Offer your guests a variety of flavors by serving the

Grecian Stuffed Baguette as well.

1 Breadworks baguetteCut top third off of baguette horizontally with a sharp serrated knife and remove soft crumbs from top and bottom of baguette, leaving shell about ½ inch thick.

¼ cup Toski Sands basil pesto 4 ounces goat cheese, suggest The Land of Goshen Chevre¼ lb. Pillar Old Forest Salami, sliced thin2 roasted red peppers, julienned, suggest Divina

14 ounce can of whole artichokes hearts, drained and patted drySpread half of pesto on bottom shell. Spread goat cheese onto pesto. Fold salami slices in half and lay on top of goat cheese. Top with a layer of roasted red pepper. Chop the artichoke hearts and put a layer on top of red peppers. Spread the remaining half of the pesto on to the top half of the baguette.

Fit top shell over bottom shell and press firmly together, reforming loaf. Wrap baguette tightly in foil and chill for a least three hours or overnight.

Cut baguette into 1 ½ inch slices with sharp serrated knife for appetizer portions.

Roasted Red Peppers serving Ideas:Serve slices of roasted red peppers with fontina del aosta or fresh mozzarella cheese and place on a slices of rustic peasant bread.Top crostini (toasted slices of a baguette) with fresh basil pesto, roasted red peppers and parmesan regianno.

WINE PAIRING SUGGESTIONS: Piedmonte Barbera d’Asti or d’Alba, or Tuscany Chianti Classico Reserva

MARINATED FLANK STEAKThis recipe always gets rave reviews. Unlike

most marinades, this one is thick enough to coat your steak rather than having it soaked in a marinade. The marinade helps to sear the outside of the steak, without penetrating a

strong flavor throughout the meat. You can also use the marinade on pork tenderloin and pork

loin chops.

2 tablespoon soy sauce2 teaspoons extra virgin olive oil1 teaspoon ginger, grated or minced1 tablespoon lemon zest, approximately ½ lemon1 garlic clove, minced1 teaspoon fresh ground pepper1 teaspoon brown sugarMix together all the above ingredients.

1 ¼ to 1 ½ lb. flank steakPour marinade over steak. Roll steak in marinade to ensure it is thoroughly coated. Marinate for 45 minutes or in the refrigerator overnight. Cook over high heat on a grill, 6 minutes on the first side, and 5 minutes on the second side for medium on the ends and medium rare in the middle. Let set on a cutting board for 10 minutes to seal in juices. Slice across the grain at a 45 degree angle.

WINE PAIRING SUGGESTIONS: California Syrah, Australian Shiraz or California Pinot Noir

SUBSTITUTIONS:

Extra Virgin Olive Oil: Sesame Seed OilFresh Ginger: ½ teaspoon dry gingerFresh Lemon Zest: 1 teaspoon dried lemon zest or 1 ½ teaspoon fresh lemon juice

GRILLING THE STEAK TO MEDIUMGrill for 7 minutes on the first side and 6 minutes on the second side. Do not go any longer because the meat has a low fat content and will easily dry. I highly recommend serving it medium rare.

USING FRESH GINGERTo Peel: Use the side of a teaspoon to peel the outer skin of the ginger.To Refrigerate: Wrap unpeeled ginger in a paper towel and place in a plastic bag. Refrigerated for 2-3 weeks.To Freeze: Unpeeled ginger can be frozen for up to 3 months. It does change the texture of the ginger but does not affect its flavor.Ginger Sherry: Peel and slice remaining ginger. Place in a glass jar and cover garlic with dry sherry. Seal with lid and refrigerate for 4-6 weeks. The ginger sherry is great in sauces and marinades.

TWICE BAKED POTATOES WITH PANCETTA AND GOAT GOUDA

4 large baking potatoesextra virgin olive oil1 teaspoon dried thymePreheat oven to 425 degrees. Scrub potatoes clean and dry with a towel. Rub outside of potatoes with olive oil and dried thyme. Bake for 1 hour. Let cool for 5 minutes before handling.

While potatoes are cooking:

½ lb pancetta, chopped into ¼ inch piecesIn a medium sauté pan, sauté pancetta till brown and crisp. Place on paper towel to absorb access fat. Set to the side.

1 cup whole milk4 tablespoons unsalted butterMicrowave or heat milk and butter over low heat. Set to the side.

2 tablespoons MascarponeSet to the side to reach room temperature

2 tablespoons chives, chopped2 tablespoons shredded Goat GoudaSet to the side.

Creating Your Twice Baked Potatoes:

Reduce oven heat to 350 degrees. After the potatoes have cooled for 5 minutes, hold potatoes with a towel, cut the top off lengthwise. With a tablespoon, scoop out potatoes being careful not to puncture the potato skin. Place in a small mixing bowl. Use a potato ricer to mash the potatoes. Slowly add the warmed milk, stirring

constantly. Add the mascarpone, pancetta and chives. Gently blend into mashed potatoes. Season with salt and fresh ground pepper. Scoop potatoes into potato skins. Top with the shredded Goat Gouda. Bake for 30 minutes or until warmed through. An instant thermometer should ready 150 degrees when they’re ready.

Potatoes can be created one day ahead. Keep refrigerated. Bring to room temperature before reheating at 350 degrees for 30 minutes.

GREEN BEAN AND JARLSBERG SALAD WITH TOASTED ALMONDS

This salad is ideal when you’re looking for a change from the commonly used leaf salad or when you don’t feel like serving a warm vegetable. It’s

perfect for entertaining because everything can be done ahead of time. All you have to do is toss in the dressing before serving. To top it off, it’s

bright color will dazzle your dinner table. This recipe will actually serve more than four people but leftovers are great.

1 lb fresh green beans, clip off the stemsIn a large saucepan, bring salted water to a boil. Add the green beans and cook for 5 to 7 minutes or until the beans are tender but not limp. Immediately drain in a colander and rinse with cold water to stop the cooking. Set to the side.

½ cup of whole almondsPlace the almonds in a single layer in a baking pan. Lightly toast in a 350 degree oven for 8 minutes. When almonds have cooled, chop almonds in a blender or food processor. Set to the side.

½ lb. Jarlsberg cheeseJulienne the cheese into strips that are ¼ inch by 2 inches. Set to the side.

4 tablespoons extra virgin olive oil2 tablespoons fresh lemon juice, approximately ½ a lemon2 tablespoons fresh parsley, minced1 garlic clove, minced½ teaspoon sea salt, Sel Gris or Fleur de SelCombine all the ingredients and whisk to incorporate dressing. In a salad bowl, toss together green beans, Jarlsberg, almonds and dressing. Serve immediately.

PREPARING AHEAD OF TIMEPrepare the recipe as instructed. However, do not add nuts or the dressing until just prior to serving.

SUBSTITUTIONSAlmonds: Use slivered or sliced almonds. Lightly toast the sliced almonds.Jarlsberg: I love the nutty flavor of the jarlsberg with this dish. However you can use any other swiss cheese such as Emmentaler, Comte, or Gruyere.

LEMON JUICEUse the other half of the lemon that was used for the zest in the flank steak marinade.

VANILLA GELATO WITH ENGLISH TOFFEE The richness of vanilla gelato is perfect with Chocolate Toffee & caramel

sauce.

Ciao Bella Vanilla GelatoAl-Meda Chocolate Toffee StixStonewall Kitchen Dark Chocolate Sea Salt Caramel SauceOn individual plates, drizzle caramel sauce, top with a scoop of gelato and finish with a stick of Al-Meda.

WINE PAIRING SUGGESTIONS: Portugal Tawny Port or Australian Port