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Category Archives: Lemons

Lemon-Blueberry Crumb Bars

Chef Karen: Summer and fresh fruit go hand-in-hand.  That’s why this recipe caught my eye; It had the word “blueberry” in it!  I love blueberries.  I love picking them, eating them right off the bush and figuring out how many different ways I can use them in baking. (Yes, yes, I know there are other uses for blueberries but I’m a baker at heart.)  I found the recipe we’ve tested this week very easy to make. I worried about what the crust would taste like and I found it to be pretty good. The bars tasted a bit like cheesecake but weren’t too “cheese-cakey” and I was happy with that.  If you want cheesecake, make cheesecake – don’t make a substitute 🙂  My one comment was that it seemed to dry out easily once I had it in the fridge for a few days.  If you have to keep it, make sure you wrap it tightly to keep this from happening.  I recommend this recipe while you can still go and pick your own blueberries!

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Chef Jonathan: This is a nice summer recipe if you have some nice fresh berries. It can be done with any berries, not just of the blue variety, but we here at ORTK love blueberries! Making this dessert reminded me exactly of a New York Lemon Cheesecake I made in school, except for the blueberries are baked inside the bar, instead of a blueberry coulis……Making the crust, I found that there wasn’t nearly enough to fill the bottom of the pan, and do a topping, so I put all of it on the bottom, and left it Non En Croute which I actually prefer. Again, I love this recipe and I will definitely be making it again, possibly this summer. Enjoy!

Blueberry_Bar

Here is the website for the recipe. It’s from the Kraft website.  http://www.kraftcanada.com/en/recipes/lemon-blueberry-crumb-bars-124041.aspx?cm_mmc=eml-_-rbecaen-_-20130717-_-2066&cm_lm=D5FF970BB300121967A3D6C9693765E2

 

Lemon Squares

Chef Karen: A few weeks ago, Chef Jonathan made these for an event. I was so impressed, I asked him if we could make it for our blog. He’s so agreeable! 🙂 because here it is! I found this so easy to make! I had only a short window of time to whip these up and I was very pleased at how easy they came together. In the recipe, Paula suggests to mix the butter and flour with your hands. I found I didn’t like this. I’d use a pastry cutter next time. My “arthritic feeling” hands didn’t work as well as a cutter would. I’d also add some lemon zest next time.

We two chefs hung out with each other on the weekend so we were able to have people compare our two recipes. (Pretty unfair, huh?) Everyone was very gracious in saying that they liked both of them but had preferences about each one. I actually preferred Chef Jonathan’s. Hopefully, I can become an excellent pastry chef like him, someday 🙂

Chef Jonathan: Before I made this recipe, I had never made lemon squares before (I know, gasp!), and much to my delight they turned out wonderfully. I love all of Paula Deen’s recipes, especially her desserts, and this one doesn’t disappoint. Since I had made this recipe before, I added a touch more lemon juice than previously, and Chef Karen and I mutually decided that adding lemon zest would be beneficial next time. I would also reduce the amount of crust in this recipe to almost half, as it seemed a bit thick. This is a great recipe for a quick summer lemon square, and I’ll definitely be making it again soon!

Chef Jonathan's are the two top ones. Chef Karen's are the two bottom ones.

Chef Jonathan’s are the two top ones. Chef Karen’s are the two bottom ones.

Here is the recipe. Thank-you, Paula Deen! http://www.foodnetwork.com/recipes/paula-deen/lemon-bars-recipe/index.html