Page 25 - Indulge December/January 2015
P. 25
FwriteshcPouCmhpekeisne CMrojosotini Fresco Cheese Crostini with Pumpkin Mojo
Prep: 20 Minutes // Cook: 20 Minutes // Serves: 25
Apple and Berry Tartlets INGREDIENTS: 3/4 cup canned pumpkin
1 orange, zested
Prep: 20 Minutes // Cook: 25 Minutes // Serves: 24 1/2 French baguette, sliced into 1/3 cup fresh orange juice (about
1/4-inch slices 2 oranges)
INGREDIENTS: Filling: 1 cup extra virgin olive oil, 1 lime, zested
1 orange, zested divided 1/4 cup fresh lime juice (about
Crust: 1/2 teaspoon pumpkin pie 1 teaspoon chili powder 3 limes)
2/3 cup old fashioned oats spice 2 teaspoons pumpkin pie spice 5 ounces fresco cheese, sliced
1 cup all-purpose flour, plus 3 tablespoons brown sugar 1 tablespoon brown sugar into 10 rectangles
extra for rolling 3 tablespoons corn starch 1/2 teaspoon salt 2½ cups baby Arugula
1/4 teaspoon baking soda 2 tablespoons raspberry 1/2 teaspoon ground black
1/4 teaspoon salt preserves pepper
1/2 cup unsalted butter, 3 cups peeled and diced gala
chilled and cut into cubes apples, (about 3 small apples) DIRECTIONS:
1 teaspoon white vinegar 1 cup cranberries, frozen
3 tablespoons ice water Preheat oven to 400°F.
In large bowl, combine baguette slices and 1/4 cup oil, toss until coated.
DIRECTIONS: Place in single layer on baking sheet. Bake for 6 minutes. Reserve.
In medium bowl, combine chili powder, pumpkin pie spice, brown sugar,
Preheat oven to 375°F. salt, pepper, pumpkin, orange zest, orange juice, lime zest and lime
In food processor, process oats, flour, baking soda and salt. Add juice. Gradually whisk in remaining oil. Reserve.
chilled butter; pulse until butter resembles the size of peas. Add Heat non-stick skillet over medium-high heat. Sear fresco cheese on
vinegar and water slowly. Mix to form firm dough. Chill pastry dough each side until golden brown. Remove from pan and cool. Slice each
in refrigerator for 30 minutes. rectangle on diagonal.
In medium bowl, combine all filling ingredients. Arrange baguette slices on serving platter. Top each with few pieces of
Place oatmeal dough on lightly floured surface and roll to 1/4-inch arugula followed by slice of fresco cheese. Drizzle with pumpkin mojo.
thickness. Cut out 24, 3-inch rounds. If dough becomes too warm
to work with, roll into ball and refrigerate until chilled. Place dough — Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
rounds into muffin cups.
Prick each dough round with fork and bake for 10 minutes; Hand Cut Crystal
allow to cool.
Place 2 tablespoons of filling in each tartlet and bake for 15 minutes, 452 Main Street, Bethlehem
or until crust is golden and filling is bubbly.
Serve with vanilla ice cream. handcutcrystalandjewelry.com 610.868.2427
— Recipe Courtesy of Chef Jonathan, ALDI Test Kitchen
50% OFF Christmas
Décor, Gift Items,
Silk Arrangements
and Wreaths!
1708 Tilghman Street, Allentown, PA 18104
2407 Easton Avenue, Bethlehem, PA 18017
Phone: 610-437-5588
Toll Free Order Line: 800-443-1220
www.richmarflorist.com
Bangles from $55
Prep: 20 Minutes // Cook: 20 Minutes // Serves: 25
Apple and Berry Tartlets INGREDIENTS: 3/4 cup canned pumpkin
1 orange, zested
Prep: 20 Minutes // Cook: 25 Minutes // Serves: 24 1/2 French baguette, sliced into 1/3 cup fresh orange juice (about
1/4-inch slices 2 oranges)
INGREDIENTS: Filling: 1 cup extra virgin olive oil, 1 lime, zested
1 orange, zested divided 1/4 cup fresh lime juice (about
Crust: 1/2 teaspoon pumpkin pie 1 teaspoon chili powder 3 limes)
2/3 cup old fashioned oats spice 2 teaspoons pumpkin pie spice 5 ounces fresco cheese, sliced
1 cup all-purpose flour, plus 3 tablespoons brown sugar 1 tablespoon brown sugar into 10 rectangles
extra for rolling 3 tablespoons corn starch 1/2 teaspoon salt 2½ cups baby Arugula
1/4 teaspoon baking soda 2 tablespoons raspberry 1/2 teaspoon ground black
1/4 teaspoon salt preserves pepper
1/2 cup unsalted butter, 3 cups peeled and diced gala
chilled and cut into cubes apples, (about 3 small apples) DIRECTIONS:
1 teaspoon white vinegar 1 cup cranberries, frozen
3 tablespoons ice water Preheat oven to 400°F.
In large bowl, combine baguette slices and 1/4 cup oil, toss until coated.
DIRECTIONS: Place in single layer on baking sheet. Bake for 6 minutes. Reserve.
In medium bowl, combine chili powder, pumpkin pie spice, brown sugar,
Preheat oven to 375°F. salt, pepper, pumpkin, orange zest, orange juice, lime zest and lime
In food processor, process oats, flour, baking soda and salt. Add juice. Gradually whisk in remaining oil. Reserve.
chilled butter; pulse until butter resembles the size of peas. Add Heat non-stick skillet over medium-high heat. Sear fresco cheese on
vinegar and water slowly. Mix to form firm dough. Chill pastry dough each side until golden brown. Remove from pan and cool. Slice each
in refrigerator for 30 minutes. rectangle on diagonal.
In medium bowl, combine all filling ingredients. Arrange baguette slices on serving platter. Top each with few pieces of
Place oatmeal dough on lightly floured surface and roll to 1/4-inch arugula followed by slice of fresco cheese. Drizzle with pumpkin mojo.
thickness. Cut out 24, 3-inch rounds. If dough becomes too warm
to work with, roll into ball and refrigerate until chilled. Place dough — Recipe Courtesy of Chef Michelle, ALDI Test Kitchen
rounds into muffin cups.
Prick each dough round with fork and bake for 10 minutes; Hand Cut Crystal
allow to cool.
Place 2 tablespoons of filling in each tartlet and bake for 15 minutes, 452 Main Street, Bethlehem
or until crust is golden and filling is bubbly.
Serve with vanilla ice cream. handcutcrystalandjewelry.com 610.868.2427
— Recipe Courtesy of Chef Jonathan, ALDI Test Kitchen
50% OFF Christmas
Décor, Gift Items,
Silk Arrangements
and Wreaths!
1708 Tilghman Street, Allentown, PA 18104
2407 Easton Avenue, Bethlehem, PA 18017
Phone: 610-437-5588
Toll Free Order Line: 800-443-1220
www.richmarflorist.com
Bangles from $55
