Tag Archives: The Kitchn

Recipe: Maple Pecan Bars

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There’s something about the combination of maple and pecan that is extremely delicious and satisfying. Around Thanksgiving last month, I thought about trying my hand at a pecan pie. But then I saw this recipe from The Kitchn and knew I had to make pecan bars instead. And really, they combine the best parts of pecan pie — crunchy-sweet topping and crust — while disposing of that weird, gooey middle layer that often forms in the pie.

And oh were these a success. F said they are one of the best things I’ve ever baked — and that’s saying something, given the amount of baking I’ve done in the past few years. A few co-workers also got nibbles and gave the bars high praise. Honestly, these are almost too good to share.

**Update, New Year’s Day 2015: I made these for NY Eve dessert for friends in Germany, with walnuts instead of pecans — the latter are hard to find in Germany — and they got more rave reviews. More of a reason to make them now.**

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The pecan bars do take some time to put together, but they’re quite straightforward if you patiently follow the steps (you can speed things up by chilling in the freezer). Take some time to make them this weekend as an addition to your holiday baking — share if you dare! You will not be disappointed.

Maple Pecan Bars (adapted from The Kitchn; makes 16 large bars or 24-32 small bars — enough for a crowd)

Ingredients

  • Crust:
    • 2.25 cups plain/AP flour
    • 6 tbsp brown sugar (I used dark; feel free to use light)
    • 1/2 tsp salt
    • 16 tbsp unsalted butter, melted
    • 1 tsp vanilla extract
  • Topping/Filling:
    • 8 tbsp unsalted butter
    • 1/2 cup packed brown sugar (I used dark; feel free to use light)
    • 1/2 cup pure maple syrup (feel free to sub in some honey, but it won’t taste as good)
    • 2 tbsp heavy cream OR creme fraiche
    • 1 tsp vanilla extract
    • pinch of salt
    • 3 cups chopped pecans (OR walnuts)

Procedure

  • Preheat the oven to 175C (350F) and line a 9×13-inch (23×33-cm) baking dish with parchment paper (leave an overhang on all sides so you can get the bars out later).
  • Make the crust: In a medium bowl, whisk together the flour, brown sugar, and salt. Pour in the melted butter and vanilla. Stir with a fork until the mixture turns thick and sandy — it will be moist and a bit greasy. Use a rubber spatula to press the mixture evenly into the baking dish. Put the dish in the freezer for 10 minutes (or fridge for 30 minutes) to let the dough firm up. Bake for 18-20 minutes or until the crust is set and dry but not yet golden.
  • Let crust cool for 20-30 minutes before adding the filling (you can speed this up in the fridge or freezer).
  • Make the topping/filling: In a medium saucepan, heat the butter, brown sugar, and maple syrup over medium heat until the butter is melted and the sugar has dissolved. Remove the pan from the heat and whisk in the cream/creme fraiche, vanilla, and salt. Fold in the pecans.
  • Add the topping/filling to the crust: Pour the nut mixture over the crust and use a spatula to spread it evenly over the shortbread. Bake for 18-20 minutes, until the filling is hot and very bubbly at the edges.
  • Take the bars out of the oven and let cool and set overnight so the bars can firm up. You can speed this up by putting the bars in the fridge.
  • When you’re ready to slice the bars, lift them out of the pan using the parchment paper and cut them into squares. They’ll keep covered at room temperature for up to 5 days (but probably won’t last that long!).

Enjoy!

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Recipe: Pesto & Zucchini Galette

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Galettes have been on my mind for a while — they keep popping up on the cooking blogs I read, filled at this time of year with stone fruit or late summer vegetables. I finally decided to try my hand at one when in the same week Melissa Clark posted a couple galette recipes with a great-looking rye-flecked crust, and The Kitchn came out with a summer vegetable galette. Both recipes looked great, so I adapted my crust from Clark, and my filling was inspired by The Kitchn.

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A galette comes together easily, in large part because you don’t have to shape the dough into a pie dish or anything — you can just go free-form and pile on your fillings of choice. F and I had made some pesto that we’d frozen, so I thawed it and spread it liberally over the crust; it worked as a lovely base for the tomatoes and zucchini. And this crust is very nice. Despite the excess oil/butter that appeared on the baking sheet at the end, the bottom of the crust didn’t get soggy and had a lovely bit of flaky crunch. I highly recommend this summery galette and am looking forward to trying my hand at a sweet version!

Pesto & Zucchini Galette (dough adapted from Melissa Clark at NYT Cooking; recipe inspired by The Kitchn; makes 2-4 servings, depending on how hungry you are!)

Ingredients

  • Crust:
    • 80g (~2/3 cup) plain/AP flour
    • 90g (~2/3 cup) rye or whole wheat flour
    • 5g (1 tsp) sugar
    • 3g (1/2 tsp) salt
    • 1 egg
    • Heave cream or milk, as needed
    • 113g unsalted butter, cut into big chunks
    • juice + zest of 1 lemon
  • Filling:
    • 1/2 – 3/4 cup Basil Pesto
    • 1-2 tomatoes, sliced thinly
    • 1-2 zucchini, sliced thinly
    • for garnish: grated parmesan cheese

Procedure

  • Make crust: In a large bowl, whisk together the flours, sugar and salt. In a measuring cup, whisk the egg and then whisk in enough cream or milk to make 1/3 cup; set aside. Add the butter to the flour mixture and work in with a pastry cutter or your hands, until the butter chunks are chickpea-sized. Drizzle up to 1/4 cup of the egg mixture (reserve the rest for later) into the flour-butter and stir until the mixture just comes together (it will still be crumbly — that’s okay). Stir in the lemon juice and zest.
  • Lightly flour a flat surface and turn the dough out onto it. Knead the dough a few times, until it comes together into one piece. Flatten the dough into a disk, wrap in plastic, and chill for at least 2 hours or up to 3 days.
  • While the dough is chilling, slice your tomatoes and zucchini.
  • After the dough has chilledassemble the galette: Preheat the oven to 200C (400F — don’t use the fan/convection setting!) and line a baking sheet with parchment paper. Roll the dough out to a 12-inch (30cm) round and slip it onto the baking sheet. Spread 1/2 – 3/4 cup pesto on the dough, leaving a 1.5-2-inch (3-4cm) border around the edges. Arrange the tomatoes on top of the pesto, then top with the zucchini slices. Fold the pastry edges towards the center, overlapping as necessary (see photo above). Brush the exposed pastry edges with the rest of the egg-cream mixture.
  • Bake the galette for 35-40 minutes or until the crust is a nice golden-brown. When you take it out of the oven, soak up any excess liquid with a paper towel or two. Cool the galette for at least 10 minutes, then garnish with grated parmesan.

Enjoy!