Culture Magazine

THE HOT LIS T 2024 culturecheesemag.com 57 RECIPES 2 tablespoons crème fraîche 1 tablespoon chopped chives Kosher salt and freshly ground black pepper, to taste 2 large croissants ¼ cup bacon jam 4 slices pre-cut fresh mozzarella log (should be around ¼-inch thick) ½ cup arugula BACON JAM fHeat oven to 350°F. fRoast bacon on a foil-lined baking sheet in oven until crispy, about 20 to 30 minutes. fRemove from oven and finely chop bacon. Save the rendered fat. fWarm the fat in a medium sauté pan over medium heat. Add onions and garlic and cook until translucent. Add cider vinegar, brown sugar, and maple syrup. Bring to a simmer. Add bacon and cook on low for 10 minutes. fRemove from heat and cool to room temperature. SANDWICHES fHeat oven to 425°F. fCombine lobster meat, mayonnaise, crème fraîche, and chives in a large mixing bowl. Gently mix. Season with salt and pepper. fSlice croissants in half and place on a parchment-lined baking sheet. fSpread the bottom half of croissants with bacon jam and cover each with 2 slices of mozzarella. fBake 3 to 5 minutes, or until croissants are toasted and cheese has melted and slightly browned. fRemove from oven and place the bottom half of each croissant on a plate or serving tray. Add the lobster salad and top with arugula. Our ambition to create our own prosciutto came from our desire to take the bounty that surrounds us in Iowa to its highest expression. We offer unique dry cured meats of the finest quality using Heritage Berkshire Breed pork that is: crate and cage free, no confinement, no antibiotics, no growth hormones and vegetarian fed. Our curing process is like none other. with four aging rooms that emulate the four seasons of Italy: Summer, Spring, Fall and Winter. Each room is temperature and time controlled specific to each season. We invite you to taste the La Quercia difference. L A Q U E R C I A L LC . 4 0 0 H A K ES D R . N O RWA L K , I A 5 0 0 2 1

• Cover