I have posted several times about the dream group that I have been a part of for over 25 years.
We meet once a month now and occasionally we snap a picture to keep a little visual of our history.
Sometimes around the New Year, we think about taking a group picture.
These are not in any particular order but this one was dated 2007.
Six members of the group shared dreams at my house today and since it is still January, I handed out the hats for this shot. (Kathy, Vicki, Carrie, Ginger, Marge, and Noeli)
Someone had to take the previous picture. So, not to be left out, I did my version of a selfie.
I just had to throw this one in too. One day Kathy arrived for dream group in a hat of her own making.
It was quite colorful and a work of art.
Sometimes it not all about dreams but it is always about the food.
Today it was a breakfast casserole and...
Rustic Cranberry-Raisin Tarts
Since I had a couple requests for the recipes, I will include them here.
Rustic Cranberry-Raisin Tarts
Dough: 1 ½ cups of
flour
3 Tbsp.
sugar
¼ tsp.
Salt
12
Tbsp. unsalted butter cut into pieces
2 Tbsp.
plus 1 tsp. cold water
Put flour, sugar, salt into a food processor and pulse. Add butter and pulse to coarse consistency. Add water and pulse until dough starts to
come together. Turn dough out and form
into a ball. Divide the ball into six
equal balls. Wrap in plastic wrap and
refrigerate 1 hour or overnight.
Filling: 3 cups fresh
cranberries (I stock up on cranberries
in November and keep them in the freezer)
1 cup
golden raisins
¾ cup
sugar
¼ cup
pure maple syrup
2 Tbsp
orange liqueur (this time I just used more orange juice and omitted the
liqueur)
Grated
zest of one orange
1 Tbsp
of fresh orange juice
1/8 tsp
of salt.
In medium saucepan, cook 2 cups cranberries with the
raisins, sugar, syrup, liqueur, zest, orange juice, and salt. Bring to a simmer over medium heat. Stir occasionally until sugar dissolves and
the cranberries have popped and mixture is thick. (about 6 minutes) Taste..if too tart, add more sugar. (I like them tart so this recipe is perfect
for me) Remove pan from heat and stir in remaining cranberries. Let filling come to room temperature. You can now assemble or refrigerate until
ready to use.
Assemble: Let dough
come to room temperature. (15
minutes) On lightly floured surface roll
each ball into a 6 inch circle. Place 3
to a baking sheet lined with parchment paper.
Sprinkle with gingersnap crumbs. Total crumbs needed: About 3 Tbsp.
Leave a 1 inch border. Dollop
with filling leaving the same 1 inch border.
Gently fold the border over the filling pleating as you go. Lightly pinch pleats. Sprinkle crust with sugar. Place in preheated 375 degree over for 20-15
minutes. Rotate baking sheets half way
through baking time. Serve warm or at
room temperature. May be served with
whip cream.
Both dough and filling will keep two days in the
refrigerator.
The Breakfast Casserole Recipe can be found here.
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