Thursday, July 19, 2012

Onion Flatbread at the University Book Store

Some of my dear readers! (Couldn't fit the folks on the side bench--sorry!)
Thanks to all who turned out for a very fun evening at the University Book Store in Bellevue. You can't tell in this picture, but Andrea set us up in their lovely fireside area. (Hearths are a good addition to any Northwest business because they can be used eleven months of the year, sadly.) University Books also expects to add The Essential Baking Company sometime soon, so they can serve up treats like the Mill Creek store!
Told you it was a book reading.

Anywho, the only treats on offer last night were my Caramelized Onion Flatbread (some pieces slightly charred under the unattended broiler) and Blackberry Jam Thumbprints. Both were recipes from friends, and here are the recipes:

Sarah's Caramelized Onion Flatbread
1Tbsp butter
1Tbsp olive oil
2 medium sweet onions, sliced thin
1/4 cup dates, chopped
1 Tbsp brown sugar
1 Tbsp balsamic vinegar
1/2 cup shredded mozzarella
1 cup shredded cheese of choice (I used Golden Glen Creamery's White Cheddar)
1/4 cup shredded parmigiano reggiano
1 16 ozs Boboli or your own baked crust

Preheat the oven to 450F.

Heat butter and oil in large skillet over medium heat. Add onions; cook until soft and brown, stirring often. Stir in dates, brown sugar and vinegar. Cook 5 minutes more. Remove from heat.

Combine cheeses and sprinkle over crust. Top with onion mixture. Bake about 8-10 minutes until cheese is melted. Let stand 5 minutes. (I broiled mine for a couple minutes to brown the cheese.)

Nice poster from the Univ Books folks!

Charlene's Berry Shortbread Dreams

1 cup butter, softened
2/3 c sugar
1/2 tsp almond extract
2 c flour
1/3 to 1/2 c favorite jam

Cream butter and sugar in a bowl. Add extract and beat. Gradually add flour until dough forms a ball.

Cover and refrigerate 1 hour to firm up dough.

Roll into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each cookie and fill with jam.

Bake at 350F for 14-18 minutes or until edges are lightly browned. Cool on wire racks. (Makes 3-4 dozen)

I appreciated the questions, encouragement and support! Thanks for coming out.

California friends and readers, the next party is planned for Monday, August 27, in Menlo Park. Contact me for details!

1 comment:

  1. Thank YOU! A win-win for sure. So intrigued by our preview of the book.