Our Recipe Club brought some fun new dishes to this month's program! These recipes reflect a coziness to counter the chilly weather, with subtle flavors of spring. Enjoy these recipes, ranging from savory tarts to sweet baked goods and creamy, fruity horchata-- and be sure to join us for our next Recipe Club and Potluck program in April! Registration for April programs begins on Thursday, March 28 @ 9:00 am.
Upside-Down Tarts
Ingredients
- 1 sweet onion, sliced pole to pole
- 2 tablespoons butter
- 1 sheet of puff pastry, thawed
- 4 sprigs fresh thyme leaves
- 3 tablespoons fig jam
- 1 wedge brie cheese
- Honey, for drizzling
- 1 egg, beaten for a wash
Directions
- In a large skillet, cook the sliced onions in butter, stirring often, until they are caramelized and light brown in color.
- Preheat oven to 400°F.
- Slice the puff pastry into nine square pieces. Prepare a sheet pan or baking pan by lining with parchment paper.
- Assemble the upside down goodies directly on the parchment paper. Drizzle a tiny dollop of honey into nine separate areas.
- Add a few thyme leaves on top. Add a small pile of the caramelized onion. Stack a few slices of brie cheese, and spread about one teaspoon of the fig jam over the brie.
- Top off the pile with s square of puff pastry. Crimp the puff pastry edges with a fork. Brush the egg wash over the top and bake for approximately 20 minutes, or until the tarts are nicely browned and puffed up.
- Turn the tarts over immediately after removing from the oven. Let cool slightly; enjoy while still warm!
Get the full recipe and details from Acorn Farm!
Banana Scones with Toffee Crunch
Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 cup (113g) King Arthur White Whole Wheat Flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon table salt
- 1/4 cup (50g) granulated sugar
- 8 tablespoons (113g) unsalted butter, cold, cut in pats
- 3/4 cup (128g) toffee crunch or chopped Heath bars
- 1 medium (113g) banana, very ripe
- 2 teaspoons King Arthur Pure Vanilla Extract
- 1/2 to 3/4 cup (113g to 170g) milk or buttermilk
Directions
- Preheat the oven to 425°F. Grease a baking sheet, or line it with parchment.
- In a large bowl combine the flours, baking powder, baking soda, salt, and sugar.
- Work the butter into the dry ingredients until the mixture is unevenly crumbly. Toss in the toffee crunch until evenly distributed.
- Mash the banana with the vanilla in a small bowl. Stir in 1/2 cup of the buttermilk or milk.
- Add the banana mixture to the butter-flour mixture, stirring until the dough comes together into one mass, and adding more milk/buttermilk if needed.
- Turn the dough out onto a well-floured surface. Flour your hands and the surface of the dough.
- Knead the dough very gently about 10 times, just enough to bring it together, sprinkling on more flour as needed to keep the dough from sticking.
- Cut the dough in half, and press each piece gently into a circle 6" to 8" in diameter.
- Cut each circle into 6 wedge-shaped pieces with a bench knife, bowl scraper, or spatula.
- Transfer the banana scones to the prepared baking sheet, leaving 1/2" or so between them.
- Bake the banana scones for 14 to 16 minutes, or until golden brown.
- Remove the banana scones from the oven, and serve hot, warm, or at room temperature. When completely cool, store any leftovers well wrapped, at room temperature, for several days; freeze for longer storage.
Get the full recipe and details at King Arthur Baking!
No-Knead Oatmeal Molasses Bread
Ingredients
- 3/4 cup boiling water
- 1/2 cup old-fashioned or quick-cooking oats
- 3 tablespoons shortening
- 1/4 cup light molasses
- 2 teaspoons salt
- 1 package regular active or fast-acting dry yeast
- 1/4 cup warm water (105°F to 115°F)
- 1 egg
- 2 3/4 cups Gold Medal™ all-purpose flour
Directions
- Grease 9x5 or 8x4-inch loaf pan with shortening or cooking spray. In large bowl, mix boiling water, oats, shortening, molasses and salt; cool to lukewarm. In small bowl, dissolve yeast in warm water. Add yeast mixture, egg and 1 1/2 cups of the flour to oat mixture. Beat with electric mixer on medium speed 2 minutes, scraping bowl frequently. Stir in remaining flour until completely mixed.
- Spread batter evenly in pan (batter will be sticky; smooth and pat into shape with floured hands). Cover; let rise in warm place about 1 hour 30 minutes or until batter is 1 inch from top of 9x5-inch pan or reaches top of 8x4-inch pan.
- Heat oven to 375°F. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with foil during last 15 minutes of baking.) Remove from pan to cooling rack; cool. For a soft, shiny crust, brush top with butter, margarine or shortening if desired.
Get the full recipe and details at Betty Crocker!
Strawberry Horchata
Ingredients
- 1 ½ cups white rice, uncooked
- 7 cups water, divided
- 1 stick of cinnamon (optional)
- 1 pound strawberries (fresh or frozen)
- 1-2 cups sugar*
- 1 can (14oz) evaporated milk (optional)**
- Fresh strawberries, for garnish
Directions
- In a large bowl combine the rice, 3 cups of water and cinnamon stick (if using). Let sit for at least 30 minutes, but preferably overnight, to hydrate and soften.
- After soaking rice, remove cinnamon stick (or leave it if you want a strong cinnamon flavor) and add the rice along with the soaking water to blender. Blend on high speed until completely pulverized and mixture is smooth. This may take several minutes depending on the strength of your blender.
- Using a strainer, pour the rice water into a 2-quart pitcher and discard any pulp in the strainer.
- Rinse the blender and add the strawberries, 1 cup sugar and 4 cups of water. Blend until smooth. Using the strainer again, pour strawberry puree into the rice water and stir. Add the evaporated milk, if using.
- Taste it to see if more sugar is needed. If so, I like to put the sugar in the blender with a ladle or two of the horchata and blend to dissolve.
- When the sweetness is to your liking, garnish with fresh sliced strawberries and pour into glasses filled with ice.
Get the full recipe and details at Kitchen Gidget!