The 4th of July is just a few days away. These Whipped Ganache Devil Dogs would make a welcome addition to any celebration. I’ve added red, white and blue sprinkles to help celebrate the July 4th festivities but the sprinkles are totally optional.
I never knew that the Sausage Frittatas that my Grandmother and Mom made was anything fancy, it was just the way we cooked our eggs. We pronounce it freet tata. Many recipes say that Frittatas include vegetables, cheese or meats and some finish them off in the oven or cover them with a lid but we sometimes make them plain and with a simple process on the stove.
It’s been a while since I’ve posted. March and April seen to have flown by with tons of work deadlines. I’m taking a little latitude in calling these brookies but these Chocolate Overload Brookies Surprise are so fudgy and chocolaty I couldn’t really call them cookies. Plus they’re made with a brownie mix.
One of the recipes that was a constant at our dinner table when I was growing up is Pasta e Fagioli or pasta and beans. You may have heard this dish called pasta fazool but my family calls it pasta e fasuor (pronounced pasta e fazuor).
Have you ever tried the fried dough found at all the Italian feasts? Our family calls them Trc’niegl (as in the town my Dad and Grandparents came from) but they are generally known as Zeppole. When made at home they are way better than the ones that are from the feast (not that I turn those away).
So what do you make with Meyer Lemon Curd? Why Meyer Lemon Curd Bars, of course!
My hubby had been bugging me about the curd. What are you going to do with the curd? When are you going to do something with the curd? And, so on.
I had seen recipes with lemon curd bars using a short bread crust and I have a shortbread recipe that I already like so, I paired that with the curd. I loved the results. The hubby still thought the curd was too tart. I don’t really understand since he adds lemon juice to his fish – oh well.
On another note… Has anyone had warmer weather lately? Last week gave us the coldest day yet. Tuesday started at -13 outside my house and -16 at the park and ride. Yes, those are minus signs in front of those numbers. I find that I always feel colder if it’s windy even if the wind chill isn’t as cold as those actual temp numbers above. We’re getting another few inches of snow today but the weather man says it will be getting warmer this coming week, so hopefully there will be some melting.
Meyer Lemon Curd Bars
Yield: 16 bars Cook Time: 17 minutes
- 8 tablespoons (1.5 sticks) unsalted butter, room temperature or softened
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- dash salt
- 1/2 to 3/4 cup Meyer Lemon Curd (about 1/2 the recipe)
- Powdered sugar for dusting
Step 1: In a large bowl, combine the butter and sugar and mix with an electric mixer. Add vanilla to the butter mixture. In another bowl, combine flour and salt. Add flour mixture to the butter mixture. Mix on low until dough begins to form.
Step 2: Line an 8 by 8 inch baking pan with aluminum foil (some of the foil should overlap the rim; you’ll use it to remove the bars) and spray with cooking spray. Transfer the dough into the baking pan and press evenly into the bottom of the pan. Bake in preheated 350 degree oven for 17 to 22 minutes. The shortbread is done when it’s golden brown around the edges and lightly golden in the middle.
Step 3: Remove the pan from the oven and let cool 10 minutes. Use the aluminum foil to lift the bars out of the pan. As the bars cool spread the Meyer Lemon Curd evenly across the shortbread. Let cool completely.
Step 4: Slice into 2 by 2 inch squares. Sprinkle liberally with powdered sugar. Try not to eat them all at once.
Tips: Keeps in a sealed plastic container for a week.
Shortbread adapted from Ina Garten’s The Barefoot Contessa Cookbook recipe on Food Network. A variation of Eli Zabar’s shortbread cookies.
It’s Meyer Lemon season, so I thought it would be a great change for Valentine’s Day to have Meyer Lemon Curd instead of chocolate. If you really need to have to have chocolate, fill a mason jar with red M&M’s or try one of my many chocolate recipes.
Sorry I haven’t posted in a while, I’ve been fighting a nasty sinus infection but I’m starting to feel almost normal.
So, moving on to the deliciousness…
How was everyone’s New Year’s?
I hope you’ll indulge one more Christmas cookie recipe. Cucidati is a Sicilian cookie that I’ve only had once or twice. I’ve also seen these called Italian Fig Cookies or Buccellati. This cookie isn’t one of our traditions but it’s definitely worthy of anyone’s traditions or any special occasion. My friend Chris makes these every year for her family and she advised that the recipe is from Gourmet and can be found on Epicurius.com.
Although I don’t have a recipe to share today, I just wanted to take the time to wish you and yours a very Merry Christmas. Enjoy your family and friends.