BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//sebbo.net//ical-generator//EN
NAME:Miami-Dade Public Library System
X-WR-CALNAME:Miami-Dade Public Library System
BEGIN:VEVENT
UID:0a78e280-12b9-48ae-bff7-dac683e88b1f
SEQUENCE:0
DTSTAMP:20260812T100613Z
DTSTART;TZID=America/New_York:20220908T180000
DTEND;TZID=America/New_York:20220908T193000
SUMMARY:Online Event: The Art of Charcuterie Boards and Focaccia with Flow
 ers
LOCATION:Pinecrest Branch\nPinecrest Branch
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=Pinecrest Branch;X-APPLE-R
 ADIUS=10;X-TITLE=Pinecrest Branch:geo:25.6688814,-80.286817
GEO:25.6688814;-80.286817
DESCRIPTION:Join vegan chef Ellen Kanner to learn how to make plant-based 
 charcuterie boards and flatbreads that are both delicious and artistic. Re
 gistration is required. Zoom link will be emailed to registrants within 24
  hours of the event start time. Ages 19 yrs.+.\nhttps://mdpls.libnet.info/
 event/7109964
X-ALT-DESC;FMTTYPE=text/html:<p><em><strong>Focaccia with Flowers</strong>
 </em></p>\n<p><strong>Ingredients Needed:</strong></p>\n<p>&bull\; 1 recip
 e homemade flatbread* (recipe and ingredients will be provided) OR 1 packa
 ge refrigerated or frozen pizza dough\, thawed (note: dough\, not ready-ma
 de pizza crusts)</p>\n<p>&bull\; olive oil</p>\n<p><em>* If you&rsquo\;re 
 planning to decorate your homemade focaccia during class\, make the dough 
 earlier in the day to allow for rise. You may also make it a day ahead and
  refrigerate dough in a covered container. Bring back to room temperature 
 before baking. (see recipe below)</em></p>\n<p><strong>Suggested Ingredien
 ts: </strong></p>\n<p><em>You will only need a handful of each item.</em><
 /p>\n<ul>\n<li>red\, orange and/or yellow peppers</li>\n<li>grape tomatoes
 </li>\n<li>fresh green herbs such as scallions\, basil\, cilantro\, parsle
 y\, dill\, or fennel</li>\n<li>seeds\, nuts</li>\n<li>slender asparagus sp
 ears</li>\n<li>radishes</li>\n<li>spiralized carrots or zucchini</li>\n<li
 >onion &mdash\; red or purple onion is especially nice</li>\n<li>olives</l
 i>\n<li>edible flowers</li>\n</ul>\n<p><br /><strong>Tools Needed:</strong
 ></p>\n<ul>\n<li>chef&rsquo\;s knife</li>\n<li>rimmed baking sheet<br /><b
 r /></li>\n</ul>\n<p><em><strong>Mezze Board</strong></em></p>\n<p><em>Mez
 ze is an abundant array of tempting Middle Eastern nibbles. Quantities wil
 l depend on the size of your platter or board\, and how many people you pl
 an to feed\, but as with focaccia\, you won&rsquo\;t need a lot of any one
  thing. You&rsquo\;re limited only by your imagination! </em></p>\n<p><str
 ong>Suggested Ingredients:</strong></p>\n<p>Fresh/raw ingredients:</p>\n<u
 l>\n<li>grape tomatoes</li>\n<li>pistachios (in shell okay)</li>\n<li>oliv
 es</li>\n<li>radishes\, especially watermelon radish</li>\n<li>green beans
 </li>\n<li>red or yellow pepper</li>\n<li>grapes</li>\n<li>cucumber</li>\n
 <li>fresh herbs such as cilantro\, rosemary and basil</li>\n<li>fresh gree
 ns\, such as spinach\, arugula and/or tender lettuce</li>\n<li>harissa roa
 sted cauliflower (recipe follows)</li>\n<li>tahini sauce (recipe follows)<
 /li>\n</ul>\n<p>Prepared commercial items:</p>\n<ul>\n<li>canned artichoke
  hearts\, rinsed and well-drained</li>\n<li>hummus</li>\n<li>baba ghounous
 h</li>\n<li>stuffed grape leaves</li>\n<li>vegan feta</li>\n<li>pita chips
  or quartered pita</li>\n<li>falafel</li>\n<li>dried Medjool dates<br /><b
 r /></li>\n</ul>\n<p><strong>Tools Needed:</strong></p>\n<ul>\n<li>food pr
 ocessor or small bowl</li>\n<li>rimmed baking sheet</li>\n<li>chef&rsquo\;
 s knife</li>\n<li>board or platter</li>\n<li>ramekins</li>\n<li>serving sp
 oon and fork</li>\n</ul>\n<p><em><strong></strong></em></p>\n<p><em><stron
 g>S&rsquo\;mores Board </strong></em></p>\n<p><strong>Suggested Ingredient
 s:</strong></p>\n<p>Fresh/raw:</p>\n<ul>\n<li>carambola/starfruit</li>\n<l
 i>berries\, especially long-stemmed strawberries</li>\n<li>banana</li>\n<l
 i>orange</li>\n<li>mint leaves and/or edible flowers</li>\n</ul>\n<p>Prepa
 red commercial items:</p>\n<ul>\n<li>crystallized ginger</li>\n<li>vegan m
 arshmallows</li>\n<li>vegan graham crackers</li>\n<li>dried fruit like dri
 ed apricots\, Medjool dates and dried figs</li>\n<li>cookies</li>\n<li>fud
 ge sauce - store-bought or homemade (recipe follows)<br />&nbsp\;</li>\n</
 ul>\n<p><strong>Tools Needed:</strong></p>\n<ul>\n<li>chef&rsquo\;s knife<
 /li>\n<li>board or platter</li>\n<li>ramekins</li>\n<li>serving spoon and 
 fork</li>\n<li>small saucepan</li>\n<li>mixing spoon</li>\n</ul>\n<p></p>\
 n<p><strong>Recipes</strong></p>\n<p><strong><em>Focaccia</em> </strong></
 p>\n<p>Serves 6-8</p>\n<p><strong>Ingredients Needed:</strong></p>\n<ul>\n
 <li><strong></strong>1 teaspoon yeast</li>\n<li>2 teaspoons sugar</li>\n<l
 i>1 cup warm water</li>\n<li>1 tablespoon olive oil\, plus a drizzle or tw
 o more</li>\n<li>1/2 teaspoon sea salt</li>\n<li>1-1/2 cups unbleached all
 -purpose flour *</li>\n<li>1-1/2 cups whole wheat flour*</li>\n</ul>\n<p><
 strong>Tools Needed:</strong></p>\n<ul>\n<li>large bowl</li>\n<li>measurin
 g cups</li>\n<li>measuring spoons</li>\n<li>large spoon for mixing</li>\n<
 /ul>\n<p>Pour yeast and sugar into a large bowl. Pour in the warm water.</
 p>\n<p>Swirl the bowl or stir gently to let the yeast dissolve. Let the ye
 ast proof for 10 to 15 minutes\, or until foamy.</p>\n<p>Whisk in olive oi
 l and sea salt. <br /><br />Mix in one cup each of the unbleached and whol
 e wheat flours\, stirring\, and then kneading\, until dough comes together
 . Continue kneading and adding flour until dough is springy and smooth\, n
 ot sticky.</p>\n<p>Drizzle a little olive oil into the bowl\, roll dough t
 o coat\, and cover with a cloth to keep the dough moist.</p>\n<p>Let the f
 latbread dough rise at least an hour\, or until doubled in size. I sometim
 es leave it to rise all afternoon.</p>\n<p>Preheat oven to 400 degrees. Li
 ne a rimmed baking sheet with parchment paper or a silicone baking mat.</p
 >\n<p>Roll dough out so it&rsquo\;s 1/3&rdquo\; inch thick\, into a rectan
 gle or oval. This is a rustic flatbread. Don&rsquo\;t worry about shaping 
 it perfectly.</p>\n<p>Dimple the dough with your fingers. Decorate as desi
 red\, pressing the vegetables and herbs down gently. Finish with a little 
 more sea salt and a drizzle of olive oil.</p>\n<p>Bake for 20 minutes or s
 o\, until fragrant and golden. Allow to cool slightly. Then slice into wed
 ges or squares\, or tear off pieces as desired.</p>\n<p>Once baked\, focac
 cia keeps refrigerated well-wrapped or in an airtight container for up to 
 3 days. Reheat gently.<br /><br /></p>\n<p><strong><em>Harissa Roasted Cau
 liflower</em></strong></p>\n<ul>\n<li>1 cauliflower\, cored and separated 
 into bite sized florets</li>\n<li>2 tablespoons olive oil</li>\n<li>1 tabl
 espoon commercial harissa</li>\n<li>sea salt</li>\n<li>freshly ground pepp
 er</li>\n</ul>\n<p>Preheat oven to 400 degrees. Line a rimmed baking sheet
  with parchment paper or a silicone baking mat.</p>\n<p>In a large bowl\, 
 whisk together the olive oil and harissa. Add the cauliflower\, and give e
 verything a gentle toss until cauliflower is well-coated.</p>\n<p>Spread c
 auliflower on the baking sheet\, allowing for plenty of room. Crowding res
 ults in the caulifilower steaming\, not roasting.</p>\n<p>Sprinkle generou
 sly with sea salt.</p>\n<p>Roast for 10 minutes\, then give the cauliflowe
 r a stir or a flip\, and continue roasting for another 10 minutes or so\, 
 until cauliflower looks burnished\, pierces easily with a fork\, and has j
 ust a little char.</p>\n<p>Finish with a little more sea salt and freshly 
 ground pepper.</p>\n<p>Set aside to cool.</p>\n<p></p>\n<p><em><strong>Tah
 ini Sauce</strong></em></p>\n<p>Makes approximately 1 cup.</p>\n<ul>\n<li>
 1/3 cup tahini\, well-stirred</li>\n<li>1 garlic clove\, minced or crushed
 </li>\n<li>2 tablespoons fresh lemon juice\, from 1 or 2 lemons</li>\n<li>
 1/2 teaspoon cumin</li>\n<li>1/2 cup warm water</li>\n<li>sea salt\, to ta
 ste</li>\n<li>2 tablespoons fresh cilantro (optional)</li>\n</ul>\n<p>In a
  small bowl\, or in a food processor\, mix together the crushed or minced 
 garlic with the lemon. Let it marinate for a few minutes\, to mellow the s
 harpness of the garlic.</p>\n<p>Pour the mixture through a fine mesh strai
 ner and discard the garlic chunks. This step ensures a perfectly smooth sa
 uce and prevents <br />the harsh taste of garlic from overpowering the sau
 ce.</p>\n<p>Pour in the tahini\, cumin and 1/4 cup of water. Whisk or whiz
 z together. Taste for sea salt. Continue to whisk all ingredients together
 \, adding more water\, if necessary. until tahini sauce is thick and cream
 y\, but pourable.</p>\n<p>Add cilantro\, if using\, and give a final whizz
 . Taste and adjust seasoning\, add another squeeze of lemon juice or sprin
 kle of salt\, if desired.<br /><br />Any leftover sauce keeps covered and 
 refrigerated for several days. Bring back to room temperature before servi
 ng. Stir well and thin with a little more lemon juice or warm water if nec
 essary.</p>\n<p><br /><strong><em>Fudge Sauce</em></strong></p>\n<p><em>Ri
 ch and chocolatey\, low in fat and high in flavor. This recipe adapted wit
 h gratitude from vegan pastry queen\, Fran Costigan.</em></p>\n<ul>\n<li>1
 /2 cup Dutch process cocoa powder</li>\n<li>1/2 cup boiling water</li>\n<l
 i>5 tablespoons organic granulated sugar or evaporated cane sugar</li>\n<l
 i>3 tablespoons pure maple syrup or agave</li>\n<li>1 tablespoon mild-tast
 ing extra virgin olive oil</li>\n<li>1 teaspoon pure vanilla extract</li>\
 n</ul>\n<p>Sift Dutch process cocoa into a medium saucepan\, preferably wi
 th sloping sides.</p>\n<p>Pour boiling water over\, and mix together so th
 e cocoa and water form a paste.</p>\n<p>Whisking occasionally\, cook the m
 ixture over low heat\, for a minute or two\, or until a few bubbles form.<
 /p>\n<p>Pour in the sugar\, maple syrup or agave\, and olive oil.</p>\n<p>
 Whisk everything together\, forming a dark\, glossy sauce. Keep whisking u
 ntil mixture starts to boil. Turn off the heat\, keep the pan on the burne
 r and continue whisking for another minute.</p>\n<p>Add the vanilla\, and 
 whisk for a final minute or so to combine.</p>\n<p>The sauce will thicken 
 slightly as it cools. Enjoy now or let it cool completely\, then pour into
  a jar with a tight-fitting lid and refrigerate until ready to use.</p>\nh
 ttps://mdpls.libnet.info/event/7109964
URL;VALUE=URI:https://mdpls.libnet.info/event/7109964
END:VEVENT
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