Article by Thomas G. Mandzik
The holidays are here, and we might want to entertain a few close friends or family members. The big Thanksgiving or Christmas celebration will most likely be downsized this year, so this festive recipe is a fantastic small plates (bring a dish) alternative.
I like that turkey gets a savory flavor from the pancetta and a tart sweet taste of cherry. Add a small salad or crudite plate and cheese, olives and apricots to round out the get-together, best hosted outside or as a picnic at the beach. The pomegranate martini is one of my favorite fall flavors, not too sweet.
For all of us, this season is a chance to reflect on what to be thankful for, a time for giving, or ringing in the new year.
For more ideas, and a chance to escape kitchen duty during the fall month, we hope you will stop in at my restaurant, The Sunset Bistro at Treasure Island’s Thunderbird Hotel, where the sunsets are magnificent. Contact us about catering your holiday event or office party in our beautiful outside and socially-distanced patio. For a reservation, catering menu or a free consultation, sunsetbistroflorida@gmail.com or 727-222-9112.
See you soon!
–Chef Thomas Mandzik, The Sunset Bistro, 10700 Gulf Blvd, Treasure Island • sunsetbistroflorida.com
Turkey, Pancetta, and Dried Cherry Flatbread Drizzled With Cranberry Gastrique and Sage
Served with Pomegranate Martini
- 2 8-inch Naan Flatbread
- 1/4 cup Extra Virgin Olive Oil
- 6 thin Sliced Turkey (Rolled and cut)
- 1/4 piece of Boursin cheese roll (at room temperature)
- 1/4 cup of diced pancetta cooked through (strained and set aside)
- 1oz. chopped sage
- 1/8 cup of dried cherry
1. Preheat oven to 425 degrees. Use a pizza stone or flat baking sheet.
2. Brush both Naan bread sides with olive oil and lay on stone or sheet.
3. Spread the Boursin cheese on both flatbread as it’s a small amount.
4. Spread evenly with a spatula or flat knife.
5. Add dried cherries, sliced turkey, and pancetta.
6. Bake until lightly browned, about 8-12 minutes.
7. Allow to rest 2 minutes then cut (2 inch by 2 inch) flatbreads and place on decorative platter.
8. Sprinkle fresh sage and drizzle with Cranberry Gastrique and serve to your guest immediately.
Cranberry Gastrique
- 1/4 cup cranberry sauce
- 1/4 cup sugar
- 1 tbs salt
- 1/4 cup red wine vinegar
1. In a small pot add all ingredients, mix evenly and simmer until reduced by half on low heat. Do not allow to burn.
2. Once done, strain and allow to cool at room temperature.
3. If squeeze bottle is available, put in bottle for better presentation.
Pomegranate Martini
- 1/2 cup vodka
- 2 oz pomegranate juice
- 1 oz Cointreau
- Ice
Add to shaker and shake vigorously and pour in two martini glasses.