Evening-long Surprise Menu Recipe

Make the dough

In a small bowl, dissolve yeast and sugar in warm water (about 105–115°F / 40–46°C). Let sit 5–7 minutes until foamy. In a large bowl, combine flour and 1 tsp salt. Add yeast mixture and 2 tbs olive oil and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Stir in chopped rosemary and thyme during the last minute of kneading. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot 45–60 minutes until doubled.

Roast the tomatoes

Preheat oven to 425°F (220°C). Halve the plum tomatoes and slice the red onion into wedges. Place tomatoes and onion on a baking sheet, drizzle with 1 tbs olive oil, add 1 tsp salt, 1 tsp black pepper, 1 tbs balsamic vinegar, honey, and one smashed garlic clove. Toss and spread in a single layer. Roast 20–25 minutes until tomatoes are softened and edges caramelize. Remove, let cool slightly, then transfer to a bowl, add torn basil leaves, and mash/coarsely blend with a fork or pulse briefly in a food processor to a chunky dip.

Shape and cook the flatbreads

After dough has risen, divide into 8 equal pieces. On a lightly floured surface, roll each piece into a 6–7-inch oval or circle about 1/8–1/4 inch thick. Heat a large skillet or griddle over medium-high heat and brush lightly with olive oil. Cook each flatbread 1–2 minutes per side until puffed and golden brown spots appear. Keep warm wrapped in a clean towel.

Finish starter

Mince remaining garlic clove and mix into the roasted tomato dip to taste. Serve warm flatbreads with the roast tomato dip, drizzle with extra-virgin olive oil and, if you like, a pinch of chili flakes.

Prep and roast carrots

Preheat oven to 425°F (220°C). Toss peeled and halved carrots with 1 tbs olive oil, 2 tbs honey, 1 tsp dijon mustard, 1/2 tsp kosher salt, and a few grinds of pepper. Spread on a sheet pan in a single layer. Roast 20–25 minutes until caramelized and tender, tossing halfway through. If chicken needs oven time, carrots can roast alongside chicken (see below).

Cook the rice

Rinse 2 cups rice under cold water until water runs clear. In a medium saucepan, melt 2 tbs butter over medium heat, add the drained rice and toast 1 minute. Add 4 cups chicken broth and 1 tsp salt, bring to a boil, then reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and stir in chopped dill or parsley. Keep covered.

Sear and roast the chicken

Pat chicken thighs dry, season both sides with 2 tsp kosher salt and 1 tsp black pepper. In a large ovenproof skillet over medium-high heat, add 2 tbs olive oil. Sear chicken skin-side down 5–7 minutes until skin is deep golden and crisp. Flip and sear 2 minutes. Add 4 tbs unsalted butter, zest and juice of 1 lemon, and 2 minced garlic cloves to the pan. Spoon butter-lemon mixture over chicken and transfer skillet to the oven (425°F / 220°C). Roast 18–22 minutes until an instant-read thermometer reads 165°F (74°C) at the thickest part. Baste once or twice with pan juices during roasting. Remove skillet, let rest 5 minutes, and sprinkle chopped parsley over the chicken.

Assemble main course

Plate a scoop of herbed rice, arrange two chicken thighs per person, and add a serving of honey-roasted carrots. Spoon pan juices over chicken and serve with lemon wedges for squeezing.

Make the apple filling

Preheat oven to 400°F (200°C). In a medium bowl, combine diced apples, 3 tbs granulated sugar, 2 tbs brown sugar, 1 tsp ground cinnamon, and 1 tsp cornstarch. Toss to coat and let sit 10 minutes to macerate.

Assemble parcels

On a lightly floured surface, unroll puff pastry sheets and cut each into 6 equal squares (24 total small parcels). Place about 1–2 tbs of the apple mixture in the center of each square, add 1/2 tsp dark chocolate chips or chopped chocolate on top of the apples (this creates the 'surprise'). Brush edges with a little beaten egg, fold pastry over to form a triangle or envelope, and press edges with a fork to seal. Place parcels on a parchment-lined baking sheet. Brush tops with remaining egg wash.

Bake and finish

Bake parcels 15–18 minutes until puffed and golden brown. Remove and cool 5 minutes, then dust with powdered sugar if desired. Serve warm so the chocolate is melty and surprising when opened.

Arrange the starter flatbreads and roasted tomato dip on a board for guests to share. Serve the main plated as described, garnish with extra-virgin olive oil and chili flakes if desired, and provide lemon wedges on the side. Present dessert warm so the surprise of apple and molten chocolate delights both young and old.