Tag Archives: shortbread recipes

Concord Grape Ice Cream

blog grapes

When I start to think about fall and september will do that to you, I often remember picking Concord grapes on my grandparents weekend farm. I loved the scent and color of these deep purple grapes. Concord grapes are not easy to find.  They originated in the 1800’s in Concord Massachusetts. Today, these grapes are primarily found in New York, Massachusetts and the Pacific Northwest.  I find them briefly in the farmer’s markets or a few specialty stores. Almost every knows this grape from Concord Grape Jelly, but I have found not many people buy these grapes fresh. I think it’s the fact that the grapes are loaded with seeds, but the delicious grape flavor is worth the trouble with the seeds.

 

blog concord ice cream

Concord Grape Ice Cream
Makes approximately 1 1/2 quarts

Ingredients
2 pounds Concord Grapes, stemmed
1 cup whole milk
2 cups heavy cream
3/4 cup superfine granulated sugar
pinch fine sea salt
optional: Concord Grape Jelly

Equipment: ice cream maker

Directions
Puree half the grapes in a food processor until smooth. Take a medium bowl and place over it a fine sieve, pressing the mixture into the mesh with the back of a spoon. Discard the solids remaining in the sieve. Repeat process with the remaining grapes. You should have approximately 1 1/2 cups grape juice. In a medium sauce pan place the milk, cream, sugar and salt. Heat and stir until the sugar is dissolve. Pour into bowl with the grape juice and blend. Cover with plastic wrap and chill in the refrigerator for at least 4 hours. Freeze in an ice cream maker according to directions and then place in an airtight container and put into the freezer to firm up for at least 3 hours. Serve plain or melt a few tablespoons of concord grape jelly in the mircowave for 30 seconds. The jelly will turn into a syrup you can then spoon over the ice cream. Serve along with peanut butter shortbread.

Peanut Butter Shortbread
Makes 36 small cookies

Ingredients
8 tablespoons softened unsalted butter ( 1 stick)
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla
1 1 /4 cup all purpose flour
1/2 teaspoon fine sea salt
1/3 cup smooth peanut butter

Directions
Using the paddle attachment of an electric mixer, beat the butter,sugar, vanilla and salt until creamy and light, about 2 minutes. Place mixer on low speed and add the flour. Once combined add the peanut butter and blend well. Remove from the bowl and divide the dough into two and place onto two sheets of plastic wrap. Shape each into a log about 3/4 inch thick. Wrap into the plastic and place into the refrigerator to chill for 2 hours. To bake, preheat oven to 350 degrees F. Unwrap logs and slice into 1/4 inch rounds using a serrated knife. Arrange slices onto a baking sheet about an inch apart. Bake for 10 to 15 minutes until light brown at the edges. Cool baking sheets for a minute and then transfer cookies to rack to cool completely.

Lemon Bars

When I think of Mother’s Day, of course my own mother and grandmothers come to mind. Part of their legacy to me is my passion for cooking. I stood at their side just a little girl as an eager student. When I think of making this recipe for lemon bars, I think of my niece, eager at 6 years old , ready to learn to cook. My niece helped me every step of the way. Ashley squeezed the lemons, made the dough, her tiny fingers pressing the shortbread into the bottom of the pan.  I will never forget the look of pride on her face when the lemon bars were done and she served them to the family. Sharing my passion with my young niece was a very special way to celebrate Mother’s Day!

From by the bay wishing you all very special Mother’s Day food memories!
Maryann

blog lemon square

Lemon Bars
makes 9 bars or 18 small bites

Crust:
1 cup flour
1/2 cup confectioner’s sugar, plus more for dusting bars
pinch salt
1 stick  unsalted butter softened, plus more for greasing

Filling:
3 eggs
1 1/2 cup fine sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup flour
1/2 teaspoon baking soda

Directions

Preheat oven to 350F. Lightly grease a non stick pan 8 by 8
Make the crust by combining  flour, confectioner’s sugar, salt into a bowl. Add butter and mix with your hands to make pea size crumbs.  Turn into the greased pan and press the dough down into the bottom of the pan covering it all. Place in oven and bake for 20 minutes. Take out and cool.
While crust is baking make filling by using an electric mixer to combine the eggs, sugar, zest, juice, flour and baking soda. Mix until smooth. Pour filling into baked crust and bake for 35 minutes until filling is set. Take out of the oven let cool and cut into 9 bars. Dust with confectioner’s sugar and serve.

Chocolate Dipped Shortbread Cookies

I like to indulge in the occasional cookie and I can’t think of a better way to indulge than with shortbread. I’ve made shortbread the traditional way, where it’s super crumbly and that’s great, but during a trip to London, I fell in love with shortbread cookies that were rolled out and cut into various shapes and sizes. I love this variation of shortbread especially since you can dip your shapes into chocolate – delicious! I experimented with dulce blond chocolate from Whole Foods for a lovely dulce de leche taste, a major success. This is a perfect cookie for any holiday, you can try hearts for Valentine’s Day, Trees for Christmas or Bunnies for Easter to name just a few ideas.
From by the bay, wishing you buttery shortbread food memories!
Maryann
blog choc shortbread
Chocolate Dipped Shortbread Cookies
Adapted from Betty Crocker
Makes approximately 48 cookies
Ingredients
1 cup unsalted butter, softened ( 2 sticks), plus 1 -2 tablespoons
3/4 cup confectioner’s sugar
1 teaspoon pure vanilla
2 1/2 cups all purpose flour
1/2 cup chocolate ( semi- sweet, bittersweet or dulce blond)
2 teaspoons shortening
Directions
Preheat oven to 350 degrees F. Use an electric mixer to beat together  1 cup butter, sugar and vanilla. On low speed slowly add the flour to combine. If the dough is crumbly add the additional tablespoons of butter. Roll dough 1/2 inch thick on lightly floured surface. Roll dough in one direction to keep the dough smooth. Cut into small rounds using a floured 1 1/2 inch cutter. Place on non stick cookie sheets 1/2 inch apart. Bake 12 to 15 minutes or until set and the bottoms are golden brown.  Remove from oven and place onto wire rack to cool, about 30 minutes. In a small microwavable bowl add the chocolate and shortening. Microwave on high for 1 minute, remove from oven and stir briskly. Repeat process until chocolate is smooth and melted. Dip half of each cookie into the melted chocolate and place on wax paper until chocolate is set.
Alternate ideas: skip the chocolate and add 2 teaspoons of lemon zest or chopped finely rosemary or finely chopped crystalized ginger. Also, you can cut into other shapes, I like to cut into little mini shapes for a delicate treat.