blackberry pie bars with lemon sugar
I am not a pie person. The only thing I really like about pie is saying pie. It has a lot in common with bangers and mash like that. I've narrowed it down to the fact that I just don't like pie crust. I get my hopes up, but it lets me down every time.
This, however, this does not really have pie crust. Instead, you've got a thick layer of juicy blackberry filling resting on top of a lemony shortbread crust. And while you could just mix the lemon zest in with the rest of the ingredients, I prefer using it to flavor the sugar. The larger volume of sugar means the lemon flavor is more evenly distributed throughout the pan.
Blackberry Pie Bars with Lemon Sugarfrom
Joy the BakerCrust and Topping3 cups all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
zest of two lemons
Blackberry Filling4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all-purpose flour
pinch of salt
2 (16-ounce) packages frozen blackberries, defrosted and drained
To make the crust and topping-
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside. Zest two lemons. Measure out the sugar onto a clean work surface. Rub the lemon zest into the sugar with a bench scraper or the back of a spoon. Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.
Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment. Beat the ingredients on medium speed until the mixture looks dry and crumbly.
Reserve 1 1/2 cups of the crust mixture to use as the topping. Press the remaining mixture into the bottom of the pan. Bake the crust for 12 to 15 minutes until it is golden brown. Let cool for 10 minutes while you make the filling.
To make the filling-
Whisk the eggs in a large bowl. Add the sugar, sour cream, flour and salt. Gently fold in the blackberries. Spoon the mixture evenly over the crust. You may have to distribute the blackberries evenly around.
Sprinkle the reserved crust mixture evenly over the filling. Bake for 45 to 55 minutes until the top is lightly browned. Cool for 1 hour before slicing.
Orzo with roasted peppers, olives and goat cheese
Sometimes I feel like the only person who can't roast peppers properly. I get nervous that they're getting too dark, and I pull them out. 20 minutes of steaming later, I discover that I can't get the skins off. I will just try to pretend that I left the skins on to give them a little more bite.
Orzo with Roasted Peppers, Olives, and Goat Cheese adapted from
Wolfgang PuckServes 4 as a main course
2 red bell peppers
2 yellow bell peppers
2 tablespoons olive oil, plus more for garnish
1/2 medium yellow onion, finely diced
1 clove garlic, diced
12 ounces orzo
1/4 cup chopped kalamata olives in oil, drained, plus more for garnish
3 ounces goat cheese, crumbled
Salt and freshly ground black pepper
1/3 cup pine nuts, toasted, for garnish
Roast the peppers over the flame of a gas burner, on a hot grill, or under the broiler, until the skin is black and charred. Remove from the heat and place in a large bowl. Cover with plastic wrap and let sit until cool enough to handle, about 15 to 20 minutes. With clean paper towels, wipe off the skin. Remove the stems and seeds and discard. If necessary, briefly rinse under cold water to remove any remaining charred skin. Dice the roasted peppers and set aside.
In a large pot, bring salted water to a boil. Heat a large saute pan over medium-high heat. Add the olive oil. When the oil is hot, add the onion and garlic and cook just until translucent, but not browned, about 5 minutes. Add the reserved peppers and saute for 3 minutes.
Blanch the orzo in the boiling water for 8 minutes, or until al dente. Drain the orzo, reserving the pasta water, and add to the pepper mixture. Add 1/4 cup pasta water at a time if the mixture is too thick. Stir in the olives and goat cheese and mix until the goat cheese is melted. Season with salt and pepper, to taste. Thin with pasta water if the mixture is too thick.
Garnish with toasted pine nuts.
top secret
I regret to inform you that I have found a recipe for brownies that is so stupendously awesome that I will not share it with anyone. And I share just about every recipe normally...
Pictures and descriptions to come. But no recipe. Because I'm
mean!
Grilled cheeses of the gods
I moved this post from the Deft Palate blog.Last night was my turn to cook at the commune, and I decided to take the new George Foreman for a spin with grilled cheeses. However, not just any grilled cheese will do for a deft palate. Instead, I got ingredients for five different gourmet grilled cheeses. After a group taste test, I'm pleased to present the winners.
Grilled gorgonzola and honey |
| Serves 1 |
| Ingredients |
| 2 | slices of rustic Italian bread |
| 3 oz | gorgonzola cheese |
| 1/2 tsp | honey |
| 1 tbsp | softened butter |
| Preheat George Foreman grill or nonstick skillet over medium heat. |
| Spread butter on each slice of bread, then flip bread over. |
| Drizzle honey on bread, then top with gorgonzola. Top with other slice of bread, buttered side out. |
| Place sandwiches on George Foreman grill, close cover and cook for 4-6 minutes. |
| If using a skillet, place sandwich in heated pan and cook about 4 minutes, pressing top with spatula. Flip, then cook 2 minutes more. |
Dairyland grilled cheddar cranapple sandwich |
| Serves 4 |
| Ingredients |
| 8 | slices of rye bread |
| 1 | yellow onion, sliced into 4 rings 1/4" thick |
| 1 1/12 tbsp | cranberry mustard |
| 4 | slices Swiss cheese |
| 1/4 cup | dried cherries |
| 1 | small McIntosh apple, cored and sliced paper thin |
| 8 oz | sharp cheddar cheese, shredded |
| 1 tbsp | softened butter |
| Preheat George Foreman grill or nonstick skillet over medium heat. |
| Spread butter on each slice of bread, then flip bread over. |
| Spread cranberry mustard on half the bread. Follow with Swiss cheese, onion, apple and cheddar. Top with other slice of bread, buttered side out. |
| Place sandwiches on George Foreman grill, close cover and cook for 4-6 minutes. |
| If using a skillet, place sandwich in heated pan and cook about 4 minutes, pressing top with spatula. Flip, then cook 2 minutes more. |
Dutch grilled cheese |
| Serves 4 |
| Ingredients |
| 8 | slices of rye bread |
| 6 oz | Gouda cheese, coarsely grated |
| 3/4 tsp | cumin |
| 1 tbsp | softened butter |
| Preheat George Foreman grill or nonstick skillet over medium heat. |
| Spread butter on each slice of bread, then flip bread over. |
| Combine shredded cheese with cumin. Put 1/4 of cheese mixture on bread, then top with another slice, buttered side out. |
| Place sandwiches on George Foreman grill, close cover and cook for 4-6 minutes. |
| If using a skillet, place sandwich in heated pan and cook about 4 minutes, pressing top with spatula. Flip, then cook 2 minutes more. |
Brown sugar cheesecake with butterscotch-bourbon sauce and chocolate-pecan crust
I moved this recipe, served at Thanksgiving 2005, from the Deft Palate blog.
Brown sugar cheesecake with butterscotch-bourbon sauce and chocolate-pecan crust |
| Serves 12 |
| Ingredients |
| 1/3 cup | pecans |
| 16 | thin chocolate wafer cookies |
| 4 | graham crackers, 5" by 2 1/2" |
| 1 1/3 cup, plus 2 tsbp | packed dark brown sugar, divided |
| 6 tbsp | butter, softened |
| 1/4 tsp | salt |
| 24 oz | cream cheese, softened |
| 4 | eggs |
| 1/3 cup plus 3 tbsp | bourbon, divided |
| 2 tsp | vanilla, divided |
| 16 oz | sour cream |
| 1 | jar butterscotch topping |
| Preheat oven to 350 degrees F. |
| In a baking pan toast pecans in one layer in middle of oven until golden, about 10 minutes, and cool. In a food processor finely grind pecans, wafers, and graham crackers. Add 1/3 cup brown sugar, butter, and salt and pulse until combined well. Transfer mixture to a 9 1/2-inch springform pan and press evenly onto bottom and 1 1/2 inches upside. |
| In a bowl with an electric mixer beat cream cheese until fluffy and add eggs, 1 at a time, beating at low speed until just combined. Beat in 3 tbsp bourbon, 1 tsp vanilla and 1 cup brown sugar until just combined. |
| Pour filling into crust and put springform pan in a baking pan. Bake cake in middle of oven for 35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let stand 5 minutes. (Center of cake will set as it cools.) |
| In a bowl stir together sour cream, 2 tbsp brown sugar and 1 tsp vanilla. |
| Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool completely in springform pan on rack. Chill cake, covered, at least 8 hours and up to 4 days. |
| Run a thin knife around inside edge of pan and remove side of pan. Transfer cake to a serving plate and let stand at room temperature 30 minutes. |
| In small saucepan, combine butterscotch topping with 1/3 cup bourbon. Simmer until warm. |
| Cut cake into wedges and drizzle each wedge with sauce. |
Recipe courtesy of Gourmet magazine, February 1998
Note: The cheesecake is much prettier out of the pan, but it was promptly devoured.
Cranberry-lime tart with white chocolate cream and almond crust
I moved this recipe, served at Thanksgiving 2005, from the Deft Palate blog. 
Cranberry-lime tart with white chocolate cream and almond crust |
| Serves 12 |
| Ingredients |
| 1 | jar of lime curd, about 6-8 oz. |
| 1 1/4 cups | white flour |
| 1/2 cup | powdered sugar |
| 1/3 cup | whole almonds, toasted |
| 1/2 tsp | salt |
| 3/4 cup | unsalted butter |
| 1 1/2 tsp | vanilla extract, divided |
| 1/4 cup | water |
| 1 1/2 tsp | cornstarch |
| 2/3 cup | granulated sugar |
| 3 tbsp | honey |
| 1 1/2 tsp | Chinese five-spice powder |
| 12 oz | cranberries, thawed |
| 5 oz | white chocolate, chopped |
| 1/2 cup plus 2 tbsp | sour cream |
| white chocolate curls and lime twists, to garnish |
| Directions |
| Finely grind flour, sugar, almonds and salt in processor. Add butter and 1 tsp vanilla; cut in, using on/off turns, until mixture just forms soft moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate 1 hour. Press dough onto bottom and up sides of 11-inch-diameter tart pan with removable bottom. Using thumb, press dough up sides to extend 1/8 inch above rim of pan. Freeze crust 30 minutes. |
| Preheat oven to 350 degrees F. Bake crust until golden brown, pressing with back of spoon if crust bubbles, about 25 minutes. Transfer to rack and cool completely. |
| Whisk 1/4 cup water and cornstarch in heavy large saucepan to blend. Add sugar, honey and five-spice powder, if desired. Stir over medium-high heat until mixture comes to boil. Add cranberries; cook until mixture boils and berries just begin to pop but still maintain shape, occasionally stirring gently, about 5 minutes. Cool completely (mixture will thicken). |
| Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water; whisk in sour cream and vanilla. Cool completely. |
| Spread white chocolate cream into crust; freeze 15 minutes. Spoon curd over; spread evenly. Spoon cranberry topping by tablespoonfuls over, then spread carefully to cover completely. Cover and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) |
| Remove pan sides; transfer tart to platter. Sprinkle chocolate curls around edge of tart. Garnish with lime twists. |
Recipe courtesy of Bon Appetit magazine, December 2003
New forum for recipes
My old blog,
The Deft Palate, started off as a way to post restaurant reviews for the Fairbanks area. But, like most foodies, I couldn't resist posting recipes as well. And that's where the blog became jumbled.
In an effort to separate out the mess, I've decided to link together two blogs: the original Deft Palate, and this blog (technically known as Deft Palate Recipes). I hope that my readers will enjoy the new format and will continue to visit both.
