Meyer Lemon Bars

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So if you’ve been following, the last time meyer lemons made an appearance on the blog, it was in the Fail!Bundt that came out of the cake pan in sixteen pieces. (see: FrankenCake in this post). 

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When I found that the grocery store had them stocked again, I started thinking about my lemon redemption. I trawled through Pinterest for awhile before settling on some lemon bars. The original recipe that I came across was from Angie at Friday Cake Night. Unfortunately for me, the key piece of equipment in her recipe calls for a food processor–an appliance I suffer from a rather notable lack of.

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So, in lieu of the food processor, I made some modifications. I just mixed the crust up by hand and pulled up another lemon bar recipe to adapt for the filling. I settled on one from Cooks Illustrated that calls for zest and juice vs processing the whole lemon and off we went. Fortunately, this Franken-ing of recipes turned out perfectly. 

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(If you’re anything like me, the chewy, carmelized corner pieces will be the first to go.)

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Meyer Lemon Bars
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Prep Time
15 min
Cook Time
45 min
Total Time
55 min
Prep Time
15 min
Cook Time
45 min
Total Time
55 min
Crust
  1. 1 cup flour
  2. ¼ cup granulated sugar
  3. ½ cup softened butter
  4. 1 ½ tsp vanilla cane sugar*
Lemon Filling
  1. 4 large eggs, lightly beaten
  2. 1 ⅓ cups granulated sugar
  3. 3 tablespoons all-purpose flour
  4. 2 teaspoons grated meyer lemon zest (about 2 lemons)
  5. ⅔ cup meyer lemon juice, strained (I used 3 lemons)
  6. ⅓ cup 2% milk
  7. ⅛ teaspoon sea salt
Instructions
  1. Preheat your oven to 350°F.
  2. In a small bowl, use a fork or a pastry cutter to mix the flour, butter and the two sugars. When thoroughly combined, press mixture into a 7"x11" brownie pan lined with parchment or foil and bake for 20 minutes.
  3. In a medium bowl, whisk together your eggs, flour and sugar. When combined, stir in lemon juice, zest, milk, and salt. Set aside.
  4. After your crust has baked for 20 minutes, remove it from the oven and turn the temperature down to 325°C. Your filling mix will likely have separated at this point, so give it a few whisks to recombine and pour it over your warm crust. Bake this for an additional 25 minutes, or until the filling feels set to touch.
  5. Cool pan on a wire rack for 15-20 minutes, and then in the refrigerator for an hour or so. Use parchment to lift finished product out to a cutting board, finish with confectioner's sugar and slice to desired size.
Notes
  1. *I found this at Winner's locally. The recipe I adapted this from calls for 1 tsp of vanilla. If you can't find the sugar, just go with the extract!
Adapted from Friday Cake Night & Cooks Illustrated
Adapted from Friday Cake Night & Cooks Illustrated
Acronychal Kitchen http://www.acronychalkitchen.com/
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Chicken Drumsticks with Smoked Paprika, Garlic & Lime

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I think that I’ve mentioned before that I’m addicted to smoked paprika. I picked some up a couple of years ago for a recipe (though, I can’t remember now what it was), and it was love at first bite. There’s just something about it. The smoke, the spice…and the colour. It’s absolutely gorgeous.

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In terms of colour, I think it’s most reminiscent of autumn. Warm and deep; the leaves just before winter. Funny then, that the flavour reminds me of summer. It always pairs well with garlic and a splash of lime plays off the smokiness just right. 

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Now, it’s not summer yet. Not by a long shot for us up here. We’re finally through the snow, I think, and you can see the odd little bud starting to brave forth from the bare branches. It doesn’t usually take long for spring to really burst forward–lime greens turning out from the grey and brown that’s been hidden under the snow. 

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And now that it’s April and we aren’t having spring temperatures in February, I’m ready! Bring on the sunshine. For the grillers among us, I think these would be fantastic on the barbecue. 

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Chicken Drumsticks with Smoked Paprika, Garlic & Lime
Yields 8
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Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 8 chicken drumsticks, skin on
  2. 1/4 cup olive oil
  3. 1 1/2 tsp smoked paprika
  4. 3/4 tsp garlic salt
  5. 1/2 tsp oregano
  6. 1/2 tsp chili powder
  7. 2-3 cloves of garlic, minced (about 1 tbsp or so)
  8. juice of 1 lime
Instructions
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the oil, spices and minced garlic. When combined, set aside.
  3. Rinse chicken and pat dry with paper towels. Season with salt & pepper.
  4. Toss chicken and spice solution together in a larger bowl, thoroughly coating each piece of chicken.
  5. Line the chicken up on the parchment. Cut a lime in half, squeeze the juice over the chicken and then bake for 50 minutes, turning once.
Notes
  1. Recipe doubles/triples easily if you're making a larger batch.
Acronychal Kitchen http://www.acronychalkitchen.com/
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Blood Orange Bundt Cake with Vanilla-Orange Glaze

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Initially, I had meant to post this a couple of days ago–and it was a meyer lemon cake, rather than a blood orange cake. 

The lemon syrup? DELICIOUS.

Unfortunately for me, it ended up being a sordid lesson in how not to bundt. Honestly, I thought things were going great–the batter was delicious. The cake filled out the pan beautifully as it baked…  

So lovely in the pan...

And then I tried to get it out of the pan.

Now, if I’m being honest, I think patience may have played a little part in the problem–or rather, my lack thereof. Poorly greased pan likely also played a part. Regardless, though, of the culprit, in the end I had a cake in about seven pieces and a heart full of crumbling sadness. I did make the best of it, haphazardly smooshing it back together and covering it in syrup and glaze. And it wasn’t HORRIBLE looking. 

It made a valiant effort.

And it TASTED good.

But it also wasn’t the beautiful bundt that I was hoping for. (Oh, who am I kidding. It was like Frankenstein’s monster!)

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One Pot Chicken, Broccoli & Cheddar Pasta

Chicken, Broccoli & Cheddar Pasta

If you’ve been on Facebook the last year, I’m sure that you’ve seen something from Tasty circle across your feed. They’ve been great when we’re looking for some quick and easy dinner inspiration after a long day. Our oddly delayed winter has left me craving these kinds of wintery comfort foods, so there was little argument from me when we decided to try this one out. 

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