Page 16 - August 2018 Gears & Ears

Gears and Ears

Journal of The Rotary Club of Lake Buena Vista
August 2018
Recipes for August

August Fig Cookies

Ingredients:
1/2 cup softened butter 1 egg

1/2 cup white sugar 1/8 tsp salt

1/4 cup brown sugar 1 tsp vanilla extract
1 1/2 cup all-purpose flour 1/2 tsp baking powder

1/4 tsp ground cinnamon 1/2 cup halved fresh figs

1/2 cup chopped walnuts

Directions:

Preheat ove to 375 degrees. Grease 2 baking sheets. Mix butter, white sugar, and brown sugar by
hand in a bowl. Add egg and vanilla extract; stir to combine. Combine flour, baking powder, cinnamon,
and salt together in a separate bowl; stir into the sugar mix. Scoop the pupl out of the figs and reserve
2 tblspoons. Chop figs and fold into the cookie dough with walnuts. Spoon drops of batter onto baking
sheet. Top each with fig pulp. Bake 12 to 15 minutes.

Gulf Shrimp Orzo

Ingredients:

3 tbsp olive oil 1 med yellow onion, chopped

1 pint grape tomato, hlvd 3 garlic cloves, minced
2 tsp chopped oregano 1 1/4 tsp kosher salt
1/2 tsp black pepper 3 1/4 cup chicken broth

12 oz uncooked orzo pasta 1/2 cup panko breadcrumbs

1 oz Parmesan Cheese 2 tbsp salted butter
2 tsp lemon zest Torn flat-leaf parsley
1 lb large raw Gulf Shrimp, peeled and deveined
Directions
Preheat oven to 400 degrees with oven rack 5 to 6 inches from heat source. Heat 2 tbspn olive oil
in skillet, add onion cook about 5 min. Add tomatoes, garlic, oregano, 3/4 salt, 1/4 pepper; cook
about 2 min. Stir in broth and orzo; bring to a boil. Cover an bake about 15 min. Remove from
oven; increase temp to broil. Mix shrimp, remaining oil, 1/2 tsp salt, 1/4 pepper and add on top of
orzo. Combine panko, parmesan, butter, and lemon zest. Sprinkle over shrimp. Return to oven; broil
uncovered about 4 minutes. Garnish with parsley and lemon wedges.

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