food
I amerlcan classics
“Lemon zest adds
brightness that pulls the
flavor of these bars together.
Eating them is a joy.”
S c o t t P e a c o c k
F re sh R a sp b e rry B ars
PREP
2 0
m in. BAKE
4 5
to
5 0
m in.
o v e n
3 5 0
°F
COOL
1
hr. CHILL
2
hr.
1
cup u n sa lte d b u tte r (2 stick s) cu t into
1-inch ch u n k s
Y4
cup p acked ligh t b ro w n su g a r
V2
tsp . k o sh er salt
2
cu p s u n b leach ed a ll-p u rp o se flour
S o ften ed b u tte r (fo r b ru sh in g sid es o f foil)
%
cup se e d le ss ra sp b e rry ja m or p re se rv e s
1
p in t (2 cu p s) fre sh ra sp b e rrie s
y2
an 8-oz. pkg. cream ch e e se , so ften e d
4
oz. goat ch e e se (ch èvre) or
4
oz. cream ch ee se
y2
cup g ra n u la ted su g a r
1
T b sp . u n b leach ed a ll-p u rp o se flour
1
larg e egg
1
larg e eg g yo lk
2
T b sp . fin ely sh red d ed lem on p eel (zest)
2
T b sp . fre sh ly sq u e e ze d lem on ju ice
y2
tsp . p u re v a n illa
P o w d ered su g a r
• P re h e a t o v en to 3 5 0 ° F . L in e a 1 3 x 9 x 2 -in c h b a k in g
p an w ith a 2 4 -in c h -lo n g s h e e t o f a lu m in u m fo il,
leav in g e x tra foil e x te n d in g o v er en d s (u se th e s e
la te r to lift b a rs fro m p a n ); se t asid e. In a la rg e bow l
b e a t th e b u tte r w ith an e le c tr ic m ix e r on m ed iu m
to h ig h sp eed u n til it ju s t b e g in s to b len d and s o fte n
sligh tly , a b o u t 3 0 seco n d s.
• Add b ro w n su g ar and sa lt, b e a t o n low sp eed u n til
in co rp o ra ted , 3 0 seco n d s to 1 m in u te. “Y ou ’re n ot
try in g to cre a m it, you ’re ju s t m ix in g it in ,” S c o tt
says. W ith m ix e r off, add th e 2 cu p s flour. B eat on
low sp eed u n til flo u r is in co rp o ra ted . In c re a se sp eed
to m ed iu m , m ix u n til in g red ien ts fo rm an ev en ,
co h esiv e dough (
photo 1).
“ P eop le ten d to u n d erm ix
sh o rtb rea d , w h ich m ak es it to o cru m b ly ,” S c o tt says.
“ It’s tou gh to o v erm ix b e ca u se o f th e a m o u n t o f
b u tte r w e u se.”
• B rea k d ou gh in to sm a ll ch u n k s an d d is trib u te in
p rep a red p an ; w ith y o u r fin g e rs p re ss d ou gh in to an
ev en la y er
(photo
2 ). B ak e 2 0 m in u te s o r u n til d ou gh
h a s b e g u n to p u ff an d is ju s t s e t. C o o l o n w ire rack
5 m in u te s.
• L ig h tly b ru sh e x p o se d sid es o f fo il w ith s o fte n e d
b u tte r to k eep fillin g fro m s tic k in g (
photo
3).
Sp read
ja m ev e n ly o v e r c r u s t
(photo
4 ).
• S p rin k le ev e n ly w ith ra s p b e rrie s
(photo
5 ).
• W ith a lem o n z e s te r, rem o v e p eel fro m le m o n ,
m a k in g su re to avoid b itte r w h ite p ith
(photo
6
).
“ F o r th e m o st flavor, you w a n t to d o th is rig h t
b e fo re b a k in g ,” S c o tt says.
• In a la rg e bow l b e a t c re a m c h e e s e an d g o a t
c h e e s e w ith an e le c tr ic m ix e r on m ed iu m to high
sp eed fo r 3 0 se co n d s. M ix in g ra n u la te d su g a r
an d 1 ta b le s p o o n flo u r u n til b le n d ed . W ith m ix e r
ru n n in g , add eg g , eg g y o lk , le m o n z e s t, lem o n ju ic e ,
an d v a n illa . B e a t u n til s m o o th .
l68
BETTER HOMES AND GARDENS |
MAY 2011 |
BHG.COM
