Verjuice Dessert Bars Recipes

VERJUICE DESSERT BARS

Steps:

• Heat oven to 350 degrees and grease a 9-by-13-by-2-inch baking pan well.
• Whisk together 2 cups flour, 1 cup confectioners' sugar and salt in a medium bowl. Add the melted butter and stir until mixture has an even texture. Transfer to the pan and pat out to even thickness. Bake until golden brown, about 20 minutes.
• Reduce heat to 300 degrees. Whisk together eggs and granulated sugar until well combined. Add the remaining 1/3 cup flour and the verjuice, and stir well. Pour over shortbread and bake until just set, about 30 minutes.
• Allow to cool completely in pan, then cut into 24 bars. Sieve the remaining 3 tablespoons of confectioners' sugar over the top before serving. These bars will keep, covered and refrigerated, for about 3 days.

LENTIL SALAD WITH DRIED LIME

Steps:

• Combine lentils, 3 cups water, and lime in a medium saucepan and bring to a rapid boil over high heat. Reduce heat to low and simmer gently until lentils are tender but not mushy, about 30 minutes.
• Drain lentils, discard lime, and set lentils aside to cool to room temperature.
• Combine onion, tomatoes and parsley in a medium bowl, add cooled lentils, and mix well. Whisk together oil and lemon juice in a small bowl and stir into lentil mixture. Season with salt and pepper and serve.

CHICKEN STEW WITH DRIED LIMES

Steps:

• Sprinkle chicken generously with salt and pepper. Heat oil over medium-high heat in a stock pot or large Dutch oven until hot but not smoking. Add chicken and brown well on both sides.
• Remove chicken and set aside. Add onions to pan and cook until translucent, stirring often and scraping up any brown bits from the bottom, 5 to 7 minutes. Add garlic and cook, stirring, for one minute.
• Add stock, dried limes, tomato paste and reserved chicken. Stir and bring to a simmer, then reduce heat to low and simmer for 10 minutes, occasionally pushing limes into liquid.
• Add rice, stir, cover, and continue to simmer slowly until rice is tender and chicken is fully cooked, about 15 to 20 minutes. Mix chives and spinach into pot for last 5 minutes of cooking.
• Remove limes, adjust seasoning, and serve, topping each bowl with a portion of radishes, scallions, mint and walnuts, and passing yogurt in a separate bowl.

BROILED SHRIMP WITH DRIED LIME

Steps:

• Heat broiler. Peel and devein shrimp.
• Combine lime powder, coriander, cumin, cinnamon, salt and pepper in a small bowl and mix well. Add enough olive oil to form a paste about the texture of wet sand.
• Rub shrimp all over with spice paste, then place on broiler pan and broil about 4 inches from heat for 2 minutes. Turn (tongs are best for this) and continue to broil until just cooked through, about 2 minutes more. Serve with quick yogurt sauce.