Ingredients (for 2 pizzas):

• 3 ¾ cups 00 flour (Caputo or other quality Italian brand)

• 1 ½ tsp  salt

• 1 tsp  dry active yeast (or 0.6g instant yeast if cold fermenting)

• 1 ¼ cups lukewarm water

• 1 tsp sugar

• 1 tbsp olive oil (optional, for a softer crust)

• Instructions:

• 1. Activate Yeast (if using dry active)

• In a small bowl, combine water, yeast, and sugar. Let it sit 5–10 minutes until foamy.

• 2. Make the Dough

• In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.

• 3. Knead

• Knead by hand or mixer for 8–10 minutes until smooth and elastic. It should be slightly tacky, not sticky.

• 4. First Rise

• Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise at room temperature for 1–2 hours or until doubled.

• 5. Cold Ferment (Flavor Boost)

• Punch down the dough and divide into 2 balls. Place in airtight containers or lightly oiled bowls covered with plastic wrap. Refrigerate for 24 to 72 hours for incredible flavor.

• 6. Bring to Room Temp

• Remove from fridge 2 hours before baking. Let the dough warm and relax.

• 7. Preheat Oven to Inferno

• Set your oven to the highest it will go (ideally 500–550°F / 260–290°C). Use a pizza stone or steel and let it preheat for at least 45 minutes.

• 8. Shape the Dough

• On a lightly floured surface, gently stretch each dough ball into a 10–12 inch round. Don’t use a rolling pin — it kills the bubbles!

• 9. Top & Bake

• Top with sauce, cheese, etc. Slide onto the hot stone and bake for 6–8 minutes or until crust is puffed and lightly charred.

• Tips for Greatness:

• Don’t overload the toppings — this crust shines when kept simple.

• A drizzle of olive oil before baking = golden magic.

• Let dough rise slowly for maximum flavor — even 48 hours is worth it.

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Makes: 4 burgers
Prep Time: 15 mins
Cook Time: 10 mins

Ingredients

For the Patties:

• 1.5 lbs ground chuck (80/20 blend for juicy flavor)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 tsp Worcestershire sauce (for a subtle pub kick)

For the Build:

• 4 brioche buns (toasted in butter for that glossy crunch)

• 4 slices American or sharp cheddar cheese (Lantern Pub melts it till it's dripping)

• Tomato slices (thick, juicy heirloom if possible)

• Butter lettuce or crisp romaine

• Red onion (optional, thinly sliced)

• Pickles (Pub-style: sweet & spicy or dill—your call)

• Lantern Pub’s Burger Sauce (below)

Lantern Pub Burger Sauce:

• 1/2 cup mayo

• 1 tbsp ketchup

• 2 tsp Dijon mustard

• 1 tsp pickle juice

• 1/2 tsp smoked paprika

• Pinch of cayenne (for a whisper of heat)

• Mix and chill for at least 15 min

Instructions

1. Mix the Meat:
   In a bowl, combine ground chuck with salt, pepper, onion powder, garlic powder, and Worcestershire. Don’t overwork it—just enough to combine.

2. Form Patties:
   Divide into 4 even portions, form into patties slightly larger than the buns (they’ll shrink a bit when cooking). Press a thumb dent in the center to keep them from puffing.

3. Cook Patties:
   Grill or pan-sear over medium-high heat, 3-4 mins per side. Add cheese in the final minute and cover to melt perfectly.

4. Toast Buns:
   While the burgers rest for 1-2 mins, toast the brioche buns face-down in a skillet with butter until golden.

5. Assemble Like a Legend:

   • Bottom bun

   • Burger sauce

   • Pickles

   • Patty with melted cheese

   • Tomato

   • Lettuce

   • Onion (if using)

   • More sauce

   • Top bun

6. Serve with:
   Lantern Pub-style steak fries or crispy onion rings, and an old-fashioned glass of ale 🍺

(Serves 4–6)

Ingredients:

• 1 tbsp butter

• 1 tbsp olive oil

• 1 leek, white and light green parts only, thinly sliced

• 1 onion, diced

• 2 cloves garlic, minced

• 2 medium potatoes, peeled and cubed

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp smoked paprika

• 3 cups seafood stock (or chicken)

• ½ lb smoked haddock (or other smoked white fish), cut into chunks

• ½ lb bay scallops

• 1 cup sweet corn (fresh or frozen)

• 1 ½ cups heavy cream

• Salt & pepper to taste

 

Chive cream: ¼ cup sour cream + 1 tbsp minced chives

Optional Biscuit: Compliment the chowder with a fresh-baked black pepper biscuits, halved and placed on top of each bowl right before serving

 

Instructions:

In a large pot, heat butter and olive oil. Sauté leek, onion, and garlic until soft (about 5–7 minutes).

Add potatoes, thyme, smoked paprika, and stock. Simmer until potatoes are tender (~15 min).

Stir in smoked haddock, scallops, and corn. Simmer 5–7 minutes until seafood is just cooked.

Lower heat and stir in cream. Season with salt and pepper.

Ladle into bowls. Spoon chive cream in a swirl and top with halved biscuit.

Blackberry Hand Pies with Lavender-Clove Glaze

Makes 8–10 hand pies

 

Ingredients:

For the Pie Dough:

 

• 2 ½ cups all-purpose flour

 

• 1 tsp salt

 

• 1 tbsp sugar

 

• 1 cup (2 sticks) cold unsalted butter, cut into cubes

 

• ½ cup ice water, plus more as needed

 

• 1 tsp apple cider vinegar

 

For the Blackberry Filling:

 

• 2 cups fresh or frozen blackberries

 

• ⅓ cup sugar

 

• 1 tbsp cornstarch

 

• ½ tsp clove

 

• 1 tsp lemon juice

 

• Pinch of salt

 

For the Lavender-Clove Glaze:

 

• ¾ cup powdered sugar

 

• 1 tbsp milk or cream

 

• ½ tsp culinary lavender, ground or steeped and strained

 

• Small pinch of ground clove

 

• Purple food coloring (optional, just a drop or two)

 

 Instructions:

 

Make the Dough

 

In a large bowl, whisk flour, charcoal powder, salt, and sugar.

 

Cut in cold butter until mixture resembles coarse crumbs.

 

Stir in vinegar and ice water slowly, mixing just until dough comes together.

 

Split into two disks, wrap, and chill for at least 1 hour.

 

Prepare the Filling:

 

In a saucepan, heat blackberries, sugar, cornstarch, clove, lemon juice, and salt.

 

Simmer 5–8 minutes until thick and jammy.

 

Cool completely before using.

 

Assemble the Hand Pies:

 

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

 

Roll out dough to about ⅛ inch thick. Cut into 4–5 inch rounds.

 

Place 1–2 tablespoons of filling on each round.

 

Fold over, crimp edges with a fork, and cut a small slit or crescent on top.

 

Chill assembled pies 10–15 minutes before baking.

 

Bake:

 

Brush with milk or egg wash.

 

Bake 20–25 minutes, or until crisp and slightly golden on the edges.

 

Glaze:

 

Mix powdered sugar, milk, lavender, clove, and food coloring.

 

Drizzle or spiral across cooled pies.

    Ingredients:

• 2 cups all-purpose flour

• 1/3 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1/2 cup (1 stick) cold unsalted butter, cubed

• 1/2 cup sour cream

• 1 large egg

• 1 tsp vanilla extract

• Optional: 1/2 cup chocolate chips, chopped dried fruit, or berries

• Optional topping: heavy cream + coarse sugar for brushing

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in butter: Add cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs (like wet sand with some pea-sized bits).

4. Mix wet ingredients: In a separate bowl, whisk together sour cream, egg, and vanilla.

5. Combine: Pour the wet ingredients into the dry and mix gently with a fork or spatula until just combined. If using chocolate chips or fruit, fold them in now.

6. Shape dough: Turn dough out onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges (or use a biscuit cutter for rounds).

7. Optional topping: Brush tops with a little heavy cream and sprinkle with coarse sugar for a golden crust.

8. Bake: Bake 15–18 minutes or until golden brown and firm to the touch.

9. Cool & serve: Let cool slightly and serve warm with jam, clotted cream, or just as they are — they're naughty enough on their own.

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(Makes about 8 large biscuits)

Ingredients

Biscuit Dough:

• 2 ½ cups all-purpose flour

• 2 tbsp granulated sugar

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• ¾ cup (1 ½ sticks) unsalted butter, cold and cubed

• ½ cup buttermilk (plus more if needed)

• 1 large egg

• ½ cup caramelized apples (see below)

• ⅓ cup toasted walnuts, chopped

Caramelized Apples (Quick Version):

• 1 medium apple, peeled and diced

• 1 tbsp butter

• 1 tbsp brown sugar

• ½ tsp cinnamon

• Pinch of nutmeg

Cook apples with butter, sugar, and spices over medium heat until soft and golden, about 6–8 minutes. Cool before adding to dough.

Optional Streusel Crumble Topping:

• ¼ cup old-fashioned oats

• 2 tbsp brown sugar

• 2 tbsp cold butter

• 1 tbsp flour

• Pinch of salt

Mix with fingers until crumbly.

Maple Butter Glaze:

• 2 tbsp unsalted butter, melted

• 2 tbsp pure maple syrup

• Pinch of sea salt

Instructions

1. Prep:

   • Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.

   • Toast walnuts and prepare caramelized apples. Let them cool.

2. Make Dough:

   • In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

   • Cut in cold butter with a pastry cutter or fingertips until the texture is crumbly, like coarse sand.

   • In a small bowl, whisk together egg and buttermilk. Stir into the flour mixture.

   • Gently fold in cooled apples and walnuts. If dough feels dry, add a splash more buttermilk.

3. Shape:

   • Turn dough out onto floured surface. Pat into a 1-inch thick round. Cut into 8 wedges or use a biscuit cutter.

   • Place on baking sheet. Press a bit of streusel on top of each, if using.

4. Bake:

   • Bake 16–20 minutes, or until golden brown and baked through.

5. Finish:

   • Brush with maple butter glaze while warm.

   • Sprinkle with a touch of coarse sea salt for a flavor pop.

(Serves 8)

Ingredients

• 6 cups brioche or cinnamon roll bread, cubed

• 4 large eggs

• 2 cups half-and-half (or 1 cup milk + 1 cup cream)

• ¾ cup pure maple syrup

• ½ cup dark brown sugar

• 2 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ½ cup chopped black walnuts (or regular walnuts)

 

Maple Whiskey Glaze:

• 3 tbsp butter

• ¼ cup maple syrup

• 2 tbsp whiskey

• Pinch of sea salt

Instructions:

Preheat oven to 350°F (175°C). Grease a baking dish.

In a bowl, whisk eggs, cream, maple syrup, sugar, vanilla, and spices.

Fold in bread and walnuts until fully soaked. Let sit 10 minutes.

Pour into dish. Bake 35–45 minutes until golden on top and soft inside.

While baking, melt glaze ingredients in a saucepan. Drizzle warm over pudding when done.

Serve with a dollop of lightly salted whipped cream or vanilla ice cream.

Serves 4 hearty portions

 

Ingredients

For the Gnocchi (or use store-bought if preferred):

 

• 2 cups mashed russet potatoes (about 2 large)

 

• 1 cup all-purpose flour, plus more for dusting

 

• 1 egg yolk

 

• ½ tsp salt

 

• For the Cheese Sauce:

• 2 tbsp butter

 

• 2 tbsp flour

 

• 1 ½ cups whole milk

 

• ½ cup heavy cream

 

• ½ cup fontina, shredded

 

• ½ cup gruyère, shredded

 

• ¼ cup parmesan, grated

 

• Salt & pepper to taste

 

• ¼ tsp fresh thyme leaves

 

Add-ins:

• ½ cup roasted cherry tomatoes

 

• ½ cup crispy pancetta or bacon, chopped

 

Optional: ½ tsp smoked paprika for a hint of fire

 

Topping:

• ½ cup sourdough breadcrumbs

 

• 1 tbsp butter, melted

 

• Extra parmesan and cracked black pepper

 

Instructions

1. Make the Gnocchi (Skip if using store-bought):

Combine mashed potatoes, flour, salt, and egg yolk in a bowl. Mix gently into a soft dough.

 

Roll into ropes, cut into 1-inch pieces, and press lightly with a fork.

 

Boil in salted water until they float (about 2 minutes), then drain and set aside.

 

2. Prepare the Cheese Sauce:

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

 

Slowly add milk and cream, whisking constantly until thickened.

 

Stir in cheeses and thyme. Season with salt, pepper, and a pinch of paprika.

 

3. Assemble the Gratin:

Preheat oven to 400°F (or 425°F for extra crisp edges).

 

In a large bowl, combine cooked gnocchi, cheese sauce, roasted cherry tomatoes, and pancetta.

 

Pour into a buttered baking dish or individual cast iron skillets.

 

4. Add the Topping:

Toss breadcrumbs with melted butter and a bit of parmesan.

 

Sprinkle over the top of the dish generously.

 

5. Bake:

Bake uncovered for 20–25 minutes, until bubbling and golden on top.

 

Optional: Broil for 1–2 minutes at the end for extra crispiness.

 

To Serve:

Top with cracked pepper, a few thyme sprigs, and serve piping hot in the pan.

Pair with a smoky red blend or a tall glass of ginger-pear cider for peak Iron Oven magic.

(Serves 4)

 

Ingredients:

 

Pasta & Sauce:

• 1 lb rigatoni (or other tubular pasta)

•  1 lb Italian sausage (mild or spicy, casings removed)

•  1 tbsp olive oil

•  4 cloves garlic, minced

•  1 yellow onion, thinly sliced

•  1 ½ cups roasted red peppers, sliced (jarred or homemade)

•  1 cup cherry tomatoes, halved

• 1 can Fire roasted diced garlic tomatoes (14 oz)

• 1 can tomato paste (6 oz)

•  1 ½ tsp smoked paprika

•  ½ tsp crushed red pepper flakes (optional, for heat)

•  1 cup heavy cream  

• 1/2 cup  sour cream

• 3 tablespoons flour (to add to cream & sour cream to help thicken)

•  ½ cup parmesan or pecorino Romano, finely grated

•  Salt and black pepper to taste

 

For Garnish & Finish:

Chopped fresh parsley

 Extra pecorino Romano, to serve

 Toasted sourdough bread, brushed with rosemary-infused olive oil

 

Instructions:

1. Prep Pasta:

Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain and set aside.

 2. Cook Sausage:

Heat olive oil in a large skillet over medium-high. Add sausage, breaking it up as it cooks until browned and crisp in spots (about 7–10 minutes). Remove and set aside.

 3. Build the Sauce Base:

In the same skillet, add onions and cook until golden and caramelized (about 10 minutes). Add cherry tomatoes and let them blister and soften. Stir in the garlic, roasted red peppers, smoked paprika, and red pepper flakes. Sauté for another 2–3 minutes.

 4. Cream It Up:

Lower the heat. Pour in heavy cream and sour cream & stir, scraping up the flavorful browned bits. Add flour to help thicken. Let it gently simmer for 2–3 minutes.

 5. Combine Everything:

Add the sausage back in, then toss in cooked pasta and a splash of pasta water to loosen. Stir until the sauce coats the pasta beautifully. Mix in the grated pecorino. Season with salt and black pepper to taste.

 6. Wood-Fired Oven Finish (Optional):

If you have an oven-safe skillet (like cast iron), sprinkle extra pecorino over the top and place it under the broiler (or in a pizza oven if you’re lucky like The Iron Oven) until lightly blistered on top, about 2–4 minutes.

 

Bon Appetit!

This recipe was shared by Enzo and Dan Moretti, owners of the Iron Oven​​​​​​​​​​​

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(Makes about 12 sliders)

 

Pork Shoulder Braise:

Ingredients:

3–4 lb pork shoulder (bone-in or boneless)

1 tbsp olive oil

1 medium onion, sliced

4 cloves garlic, smashed

1 cup apple cider

½ cup bourbon

½ cup maple syrup

1 tbsp apple cider vinegar

1 tbsp smoked paprika

1 tsp dried thyme

Salt & pepper to taste

 

Instructions:

Preheat oven to 325°F (163°C).

Season pork with salt, pepper, and smoked paprika. Sear in olive oil on all sides until browned.

In a Dutch oven, add onion, garlic, cider, bourbon, maple syrup, vinegar, and thyme.

Place pork in the pot, cover, and braise 3–4 hours until fork-tender.

Remove pork, shred it, and return to pot to soak in the juices. Simmer uncovered for 10–15 minutes to thicken slightly.

 

Apple-Fennel Slaw:

Ingredients:

1 small apple, julienned

½ fennel bulb, thinly shaved

½ cup red cabbage, shredded

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tsp honey

Salt & pepper to taste

 

Instructions: Toss all slaw ingredients together in a bowl and chill until ready to serve.

 

To Serve:

12 sweet potato slider buns (or brioche buns)

Toasted with a brush of melted butter

Top shredded pork with a scoop of slaw

Skewer with a roasted garlic pickle for pub flair!

 

Ghostlight Old Fashioned

Ingredients:

2 oz smoked bourbon (or regular bourbon + a drop of liquid smoke)

1 bar spoon black cherry preserves

 

2 dashes orange bitters

1 dash Angostura bitters

Optional: a rinse of absinthe or pastis

Garnish: flamed orange peel and black cherry

 

Instructions:

In a mixing glass, combine cherry preserves and bitters.

Add bourbon and stir well to dissolve the preserves.

Rinse an Old Fashioned glass with absinthe (swirl to coat, then discard excess).

Add a large ice sphere or cube to the glass.

Strain the drink into the glass.

Garnish with a flamed orange peel (hold peel over flame, squeeze oils into the flame over the drink) and drop in a black cherry.

Flatbread Dough:

• 2 cups all-purpose flour

• ¾ cup warm water

• 1 tbsp olive oil

• 1 tsp sea salt

• 2 tsp chopped fresh rosemary

Mix and knead into a soft dough. Let rest 30 minutes. Roll thin and bake at 450°F (232°C) for 8–10 minutes until crisp.

 

Whipped Goat Cheese:

• 6 oz goat cheese

• 2 oz cream cheese

• 1 tbsp milk or cream

Whip until fluffy.

 

Lantern Jam:

• 1 cup diced figs

• ½ apple, finely chopped

• 1 shallot, minced

• 2 tbsp honey

• ¼ cup white wine

• Pinch of black pepper

Sauté shallots in oil. Add figs, apple, honey, and wine. Simmer until thick (10–15 min). Let cool.

 

To Serve:

Spread whipped goat cheese on warm flatbread. Dollop with jam and sprinkle with sea salt + rosemary.

Half a bone-in, skin-on chicken, slow-roasted with lemon, rosemary, sage, and a touch of smoked paprika, then finished under the flame for a perfectly blistered skin. Served with garlic-thyme roasted fingerling potatoes, a spoonful of charred brussels sprouts, and ladled with a silky gravy made from pan drippings, roasted shallots, and a splash of white wine.

Optional Add-On: A warm sage biscuit for sopping up every last drop of that smoky pan sauce.

Lantern Pub Story:

Legend says the original version of this dish was cooked over campfires by the iron lantern light of old Whisper Hollow settlers. The current version? Dan from The Iron Oven helped them perfect the skin crisping, and Evelyn Thorne swears the gravy knows when you need comfort—it tastes better on hard days.

 Ingredients:

For the Herb-Roasted Chicken:

• 1 bone-in, skin-on half chicken (or 2 leg/thigh quarters, or 2 split breasts)

• 2 tbsp olive oil

• 1 tbsp butter

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tbsp chopped fresh rosemary

• 1 tsp chopped fresh sage

• Zest of ½ lemon

• 2 cloves garlic, smashed

• 1 small lemon, halved

For the Ember Gravy:

• 1 tbsp butter

• 2 tbsp pan drippings or chicken fat

• 1 medium shallot, finely minced

• 1 tbsp flour

• ½ cup white wine

• 1 cup chicken stock

• ½ tsp thyme

• Salt & pepper to taste

For the Sides:

• ¾ lb fingerling potatoes, halved

• 1 cup brussels sprouts, halved

• Olive oil, salt, pepper, thyme

Instructions:

1. Prep & Roast the Chicken:

Preheat oven to 400°F (204°C).

Pat chicken dry. Mix olive oil, butter, salt, pepper, paprika, herbs, lemon zest, and garlic into a paste. Rub all over chicken.

Place lemon halves in the roasting pan with chicken. Roast for 40–50 minutes, or until the skin is crispy and internal temp is 165°F.

For extra crisp, broil for 1–2 minutes at the end, watching carefully.

Transfer chicken to rest; keep drippings in pan for gravy.

2. Prepare the Ember Gravy:

In a skillet, melt butter with reserved pan drippings.

Add minced shallot and sauté 2–3 minutes.

Stir in flour and cook 1 minute until golden.

Deglaze with white wine; simmer 1–2 minutes.

Stir in stock and thyme. Simmer until thickened, season with salt & pepper.

3. Roast the Sides:

Toss potatoes and brussels sprouts in olive oil, salt, pepper, and a little thyme.

Roast on a separate sheet pan at 400°F for 25–30 minutes, flipping halfway, until crisped and caramelized.

To Serve:

Plate the golden roasted chicken over the potatoes and sprouts. Ladle ember gravy over the top, and don’t forget a warm biscuit on the side if you’ve got one.

Optional Pairing:

Honey-Thyme Hot Toddy or a rosemary-citrus spritz for balance.

This dish is comfort, strength, and soul all in one plate.