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84
Zesty Lemon Bars
Makes 2 dozen
For the Lemon Shortbread Crust see recipe under
Dough & Crust section.
INGREDIENTS
4 eggs
1 cup granulated sugar
1/4 cup all-purpose flour
Pinch of salt
3/4 cup fresh lemon juice
1 cup milk
1 tablespoon finely grated lemon zest
Confectioners' sugar for decorating
Pre-baked lemon shortbread crust
METHOD
1 In the bowl of your food processor fitted with the S-Blade process
the eggs until smooth. Combine the sugar, flour, and salt in a
separate bowl and hand stir until well blended. Add this mixture into
the eggs and pulse until well blended. Stir in the lemon juice, milk,
and lemon zest.
2 Pour the topping over the pre-baked crust. Return the pan to the
oven and continue to bake until custard is set, jiggling only slightly
when the pan is moved, about 30 minutes. Remove the pan from the
oven and leave it at room temperature until completely cooled.
Cover the pan with plastic wrap and chill in the refrigerator for at
least 2 hours.
3 Before serving, use a sharp knife to cut into rectangular bars. With a
small spatula, starting at one edge, carefully begin to pry the bars up
and out from the baking pan; they'll become easier to remove as you
have more room to insert the spatula. Arrange the bars on a platter.
Just before serving, dust with confectioners' sugar.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
83
Grilled Summer Fruit with Fresh
Raspberry-Grape Sorbet
Makes 4 servings
INGREDIENTS
For the sorbet
2 cups white grape juice
1 cup water
1/2 cup sugar
4 cups raspberries, rinsed and
dried on paper towels
METHOD
1 Put the grape juice in a small saucepan and bring to a boil over
medium-high heat. Boil until it reduces to 1 cup, 7 - 10 minutes. Make
a simple syrup by combining the water and sugar in another saucepan
and boiling until the sugar has dissolved. Combine the syrup and
grape juice and chill, either in an ice bath or in the refrigerator.
2 Purée the raspberries in your food processor fitted with the S-Blade.
Set a fine-mesh strainer over a mixing bowl and pour the purée
through the strainer to remove the seeds, pressing down with a
rubber spatula to force all the puree through and scraping any purée
into the bowl from the underside of the sieve. Stir in the chilled
grape juice mixture.
3 If you have an ice cream or sorbet maker, transfer the berry mixture
to the machine and freeze, following the manufacturer's instructions.
Pack it into a freezer container with a lid and freeze until solid. If you
do not have an ice cream or sorbet maker, make a granita. Transfer
the mixture to a shallow baking dish or bowl, cover it with plastic
wrap, and place it in the freezer. Leave the mixture until it begins to
set, about 25 minutes. Using a clean fork for each mixture, scrape
the granita to break up the ice crystals, and mix well. Cover the pan
and return to the freezer, and repeat the process every 20 minutes,
pushing the ice crystals on the outside of the pan toward the center
so that the unfrozen liquid in the center will go to the edges, until
the mixture is completely frozen but not a solid block. About 15
minutes before serving time, remove the container of sorbet from
the freezer to soften slightly for scooping.
4 Preheat an indoor or outdoor grill or the broiler. Brush the fruit
halves all over with the melted butter and cook them on the grill or
under the broiler until golden brown, 3 to 5 minutes per side.
5 Use an ice cream scoop or a large serving spoon to scoop the sorbet
onto the centers of individual serving plates. Arrange the fruit
around the sorbet, garnish with mint sprigs, and serve.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
For the fruit
2 ripe, sweet peaches, halved & pitted
4 ripe, sweet plums, halved & pitted
2 ripe, sweet nectarines, halved & pitted
2 tablespoons unsalted butter, melted
Fresh mint sprigs for garnish
FG_FoodProc Manual2 7/7/06 3:54 PM Page 85