Blood Orange Tart

I am infatuated with Blood Oranges.
My daughter is looking over my shoulder nodding Yep.

So pretty.

I first fell for them when we were living in Tunisia. Here, they are a bright spot in the bleak days of winter when the rain and overcast skies threaten to linger past their welcome.

Now I sort of hoard them when I see them. I juice them and freeze the juice and the zest. 

No idea what I am going to do with my stash but it makes me happy knowing it is there.

A few weeks ago I offered a "Dessert a Month" at a fundraising auction. My friend Missy bought my offering and we agreed my first dessert would be for Easter. So, I made Blood Orange Bars with Brown Butter Crust

I halved the recipe and made it into a tart.

This rich buttery shortbread crust was filled with a gorgeous Blood Orange Curd. The curd was beautiful in color, very smooth (okay it was luscious,) and showed off that delicious berry-orange flavor the oranges are known for. 

See what I mean

All finished.

Blood Orange Bars with Brown Butter Crust

adapted from White on Rice Couple

A few notes. This recipe is meant to be made in a 9" x 13" or 1/4 sheet pan. I made half of this recipe and used a 4" x 14" tart pan. Even so I had PLENTY of crust and curd leftover and made an additional 12 tarts in a mini muffin tin. I also found my oranges to be on the too sweet side and lacking acid, taste your juice. I added the juice of two lemons to balance the flavor.

Crust:

2 Cups unsalted butter

1/2 cup sugar

3 cups all purpose flour

1/2 teaspoon kosher salt

Blood Orange Curd:

1/4 cup cornstarch

1 1/2 cup sugar

1 teaspoon kosher salt

12 eggs beaten

4 egg yolks beaten

zest of 6 Blood Oranges

2 1/2 cups of Blood Orange juice (taste your juice!)

1 cup unsalted butter, cold, cut into 1/2" pieces

Preheat the oven to 350 Grease pan and set aside.

Crust: Put butter in a saucepan to melt over medium low heat. Cook the butter until it begins to smell nutty and toasty and turns amber in color. This is not the time to go check Facebook. You'll burn your butter. I'm sure your mom would have something to say about that.

Once brown, remove the butter from the heat and stir in the sugar. Blend until the sugar is nearly dissolved. In a mixing bowl combine the flour and salt. Stir in the butter mixture until well blended then press into the prepared pan working the dough up the sides of the pan and evenly across the bottom. Neaten up those edges....presentation is important.

Bake the crust for 30 minutes.

Meanwhile...

Make the curd: Set a medium saucepan filled with water over medium high heat and bring to a gentle boil.

In a mixing bowl that can set over the simmering water, whisk together the cornstarch, sugar, and salt. Add the eggs, zest and juice. Set the bowl over the saucepan, you do not want the water to touch the bottom of your mixing bowl.

Cook the curd stirring frequently until it begins to thicken. Remove the mixing bowl from the simmering water and stir in the butter a few small pieces at a time until it is all incorporated. Strain the curd through a fine mesh strainer.

Pour the curd into the crust as soon as it comes out of the oven. Return the pan to the oven and cook for an additional 15 minutes or until the filling has thickened and looks slightly set.

Cool completely then refrigerate at least 4 hours, but overnight is best.

Serve chilled.

3.14

A pie on Pi Day for my math loving guy. Two pies in one blog post.

Banoffee Pie
Adapted from Epicurious

Make the toffee/Dulce de Leche the day before or morning of when making this pie. I refrigerated the toffee overnight and would recommend letting it come to room temperature prior to spreading in pie crust. Let's just say the crust in the above photo was not the first crust made that day...

2 cans of sweetened condensed milk.
9 inch pie crust baked according to directions and cooled
3 large bananas
1 1/2 cups whipping cream
1 tablespoon brown sugar
1 teaspoon vanilla
grated chocolate for garnish, optional

Toffee:
Using the 2 cans of sweetened condensed milk follow these instructions to make Dulce de Leche.
Allow to cool completely. You can use store bought Dulce if, you know, you're a cheater.

Once cooled spread evenly in pre-baked pie crust. Slice bananas and distribute evenly over Dulce de Leche.

Beat cream, brown sugar, and vanilla until soft peaks form. Pile over top of bananas. Garnish with grated chocolate and refrigerate until ready to serve.

I make stabilized whipped cream so that it doesn't deflate while waiting for the pie to be served. If you are interested in doing the same, follow these instructions.

The picture isn't great but the dish is delicious!

Pi Day Pot Pie

Black Pepper Pastry:
1 1/3 cup all purpose flour
6 tablespoons butter very cold, diced
1/2 teaspoon salt
1 teaspoon coarse cracked black pepper
3-5 tablespoons ice water

Filling:
4 boneless, skinless chicken breasts cooked and cut into bite sized pieces
1 medium onion diced
4 carrots peeled and sliced
2 large potatoes peeled and cut into 1/2 inch pieces
2 cups frozen peas
5 tablespoons of butter
5 tablespoons of all purpose flour
1 teaspoon dried thyme
2 1/2 cups chicken broth
3/4 cup heavy cream
juice of half a lemon
salt and pepper to taste
olive oil

Preheat oven to 375.

Pastry:
In a large mixing bowl combine flour, butter, salt and pepper. Toss together then cut butter into flour mixture until well combined. Add water by the tablespoon and toss with a fork until dough comes together. Gather into a ball, wrap in plastic wrap and refrigerate.

Filling:
First make the roux. In a saucepan melt butter over medium heat. Add flour and whisk until smooth. Cook the roux until light brown in color.
Add thyme and then slowly add the chicken broth whisking continuously to make a smooth sauce. Add cream and lemon juice. Turn off heat and set aside.
In a large saute pan heat olive oil over medium heat. Add onion and saute until translucent and just beginning to brown. Add carrots and potatoes and saute for 5 minutes. Add frozen peas and toss through. Season with salt and pepper.

Assembly:.
Mix vegetables and prepared chicken with the sauce. Pour into a 9x13 baking dish and spread evenly.

Remove pastry dough from refrigerator and roll on flour dusted surface into a rough 9x13 inch rectangle. Drape over filling and cut vents in top.

Bake for 40 minutes.

Happy Pi Day everyone!

Especially Andy.

Salted Peanut Butter Cookies

I don't know what plans you have for the weekend, but you should stop what you are doing and make these.

I am going to go out on a limb and proclaim these as MY MOST FAVORITE OF ALL THE DAYS PEANUT BUTTER COOKIE. 

Because saying "World's Best" is just so overdone.

They are a little crispy, chewy on the bottom, fudgy in the middle, and I am smitten with the crinkly tops sprinkled with sea salt. Also. They are delicious.

If you want to be virtuous you can tell your friends they are gluten and dairy free.

Salted Peanut Butter Cookies

adapted from Ovenly  and Smitten Kitchen

1 3/4 cup dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup creamy peanut butter
Coarse sea salt such as Maldon sea salt

Preheat oven to 350. Line two baking sheets with parchment paper.

In a mixing bowl beat together the brown sugar, eggs, vanilla and peanut butter. Once all the ingredients come together it should have the look and feel of play-doh, this process takes a few minutes and you'll need to stop and scrape down the sides of the bowl every now and then.

Pop the mixing bowl in the freezer for 15 minutes. This helps to create those lovely craggy tops. After 15 minutes stir the dough well. Use a 1/4 cup scoop (such as this one) to form the dough, and space evenly on the baking sheet. If you want your cookies to be rounded and high in the middle like the ones pictured, put the baking sheet with the portioned dough into the freezer for another 15 minutes. I typically get 16 cookies, the original recipe says 12. Sprinkle the tops with the sea salt and bake for 20 minutes. If you are baking two sheets of cookies at a time rotate the pans halfway through the baking time.

Remove from the oven and let the cookies sit on the baking sheets for 2 minutes before being removed to cool. I simply slide them off the baking sheet with the parchment paper and allow to cool on the counter.

Notes:
- Do you need to freeze the dough? No, but the cookies will spread and have smoother tops. Not bad things mind you. You'll want to wait to sprinkle the salt on until after baking if this is the route you choose.
- Can I use a spoon to form the dough? Yes, but again the cookies won't look the same. Again, not a bad thing.
- Can I use natural peanut butter? Nope. The overall texture of the cookie will be different. This is a Skippy Peanut Butter all the way kind of situation, or maybe Jif if that's your thing.
- Sometimes I get little crispy almost burnt craggy bits on the edges of the baked cookie. Once cool I gently break them off to give the cookies a more uniform look.