Sunday, March 31, 2013

Happy Spring

The days are longer, the farmers market abound with tulips, and my garden is exploding with new growth.  So happy!
Even my iphone is outfitted for Spring.
Shall we throw on some pretty dresses and head outside?

Sunday, March 24, 2013

Strawberry Bars with Meyer Lemon Drizzle

Strawberry Bars with Meyer Lemon Drizzle

These strawberry bars are close to heavenly and pretty easy to whip up too, especially when you have 14 jars of tantalizing homemade strawberry jelly that your Grandmother lovingly packed up and sent home with you last you saw her, as though you had nothing else to do but sit around each afternoon and eat crumpets with strawberry jam while sipping hot tea. Well, if you have such a grandmother and no time for tea, like me, you are in luck. Otherwise, I'm sure they will be just as good with whatever strawberry jam you have but they won't be have that extra dose of loooovvvvee, if you know what I mean.

I made these for my mother-in-law's birthday "cake" since I  must still avoid dairy and they looked good enough to tempt her away from her low-carb diet. They are on the French Skinny diet so I wasn't worried (my slice was the size you see cut on the left, perfectly satisfying)! They were easy and looked pretty too. I wish I took a picture before I cut into them, but, you know how that goes, when I have something sweet and delicious in front of me, a camera is the last thing on my mind, and boy, did these go fast!
If you want to see some fantastic pictures of them finished bars, go here.

Here is mine:

Meyer Lemon & Strawberry Jam Crumb Bars
1 2/3 cups flour
1/4 tsp salt
1/4 tsp baking powder
5 Tbsp unsalted butter, at room temperature
3 Tbsp brown sugar
1/4 cup sugar
Zest of 1 Meyer lemon
1 large egg yolk
1/2 tsp vanilla extract
1/2 cup strawberry jam
6 Tbsp powdered sugar, sifted
1-2 Tbsp Meyer lemon juice
1/4 tsp Meyer lemon zest
Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Whisk together flour, salt, and baking powder in a medium bowl.
Beat butter and sugars in a large mixer bowl at medium speed until light and fluffy; add Meyer lemon zest. Beat in egg yolk and vanilla. Reduce speed to low and gradually add flour mixture until just combined; dough will resemble coarse meal. Reserve 1 cup dough for topping; use a sheet of parchment to press remaining dough evenly into bottom of prepared baking dish.
Place jam in a small bowl and microwave briefly (about 10 seconds); whisk to loosen. Use a small spatula or the back of a spoon to gently spread jam over dough. Toss remaining dough with 2 teaspoons water to form large crumbs; sprinkle over jam filling. Bake until top is golden, about 23 minutes. Cool completely in baking dish on a rack, then cut into bars with a sharp knife.
To prepare glaze, whisk together powdered sugar, Meyer lemon juice, and zest in a small bowl. Drizzle glaze over bars and let set before serving. Store leftovers in an airtight container in the refrigerator up to 3 days.
Yield – 12 bars (serving size: 1 bar)
Calories – 190
Carbs – 31

 We enjoyed them with the bottle of New Clairvaux Syrah that I purchased when you were here. It was a delicious pairing.

Happy Sunday to you!

Your Big Sister