{Highlights of My Summer and Rose Raspberry Lychee Lemonade Bars}

My favourite beer and the latest issue of Bon Appetit in the sunshine is my idea of the perfect lazy Sunday.

I made my first BBQ sauce from scratch. This bourbon brown sugar glaze on ribs was a huge hit with the fam.

Latest obsession: smashed avocado with lime and chili flakes on flatbread toasted on the grill. Drizzled with McEvoy Ranch extra virgin olive oil.

People watching while sharing oysters w/ mignonette and Caesars at The Brasserie.

Friday date night beverage of choice: a glass of chilled Prosecco.

Most interesting drink this summer: watermelon jalapeno gin margarita from The Brasserie.

The steak and truffled eggs with crispy prosciutto from Borgo Trattoria is my idea of the perfect brunch.

And I never leave without trying one of their feature biscotti of the day alongside a cappuccino. This apricot white chocolate cookie did not disappoint.

The best sandwich I’ve had in a long time came from Sidewalk Citizen Bakery. I waited 15 minutes for this sandwich, but it was well worth the wait. An open face tartine with thick slices of pork belly, herb aioli and topped with hardboiled eggs under a layer of melty cheese. And if you get a chance, you MUST try their orange infused morning glory buns. They are a more delicious version of the ones made famous at Tartine Bakery in San Fran.

I am so happy to be living just a short drive away from Village Ice Cream. Their handcrafted all-natural salted caramel ice cream is seriously addictive reminds me of the ever popular signature flavour from Bi-Rite Creamery in San Fran. I turned a take home pint of this into bite-sized bonbons – a scoop ice cream on top of a thin gingersnap cookie enrobed in a hard dark chocolate shell and sprinkled with vanilla salt . Guilty pleasure: I’ve been enjoying one every night since I’ve made them.

Recipe to come..

Summertime calls for desserts that incorporate the seasonal produce the farmer’s market has to offer. Today’s recipe is a sophisticated twist on the classic lemon bar…Rose Raspberry Lychee Lemonade Bars.

My flavour inspiration comes from this Ispahan croissant from the famous Pierre Herme in Paris. Crisp layers of flaky buttery pastry enrobed in simple syrup studded with candied rose petals. In the center is a rose flavoured marzipan and a raspberry and lychee compote.

 It starts with pureeing raspberries and lychees in the food processor which I then strained to remove the seeds..

A few drops of pure rose essence adds a beautiful floral dimension that marries perfectly with the sweet and tart flavours of the fruit.

Pour over the pre baked shortbread crust and baked in the oven at 350F till is curd is set and topped off with a fresh raspberry on each individual square.

An elegant dessert that is perfect for your next summer potluck. Bon appetit!

Adapted from a recipe from Smitten Kitchen

For the base:

  • 1/4 cup (50 grams) granulated sugar
  • 1/4 teaspoon freshly grated lemon zest
  • 1/8 teaspoon table salt
  • 1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks
  • 1 cup (125 grams) flour

For the lemonade layer

  • 3/4 cup (about 5 ounces or 140 grams) raspberries
  • 1/4 cup lychees (can be fresh or from a can)
  • 2 large eggs
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup freshly squeezed lemon juice; this should only require 2 lemons
  • 5 drops of rose essence ( I bought my bottle from Paris, but you could order it online too)
  • 1/3 cup (40 grams) all-purpose flour
  • Confectioners’ sugar, for dusting

Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.

Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making this perfect; mine was an uneven mess and nobody can tell. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling (though no need for it to be completely cool when you fill it). Leave oven on.

Make the pink lemonade layer: Puree the raspberries and lychees in your food processor until they’re as liquefied as they’ll get. Run the puree through a fine-mesh sieve, trying to press out all the puree that you can, leaving the seeds behind. I ended up with 1/3 cup strained puree; don’t worry if you get a smidge less.

In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree and rose essence. Stir in flour. Pour into cooling crust and return pan to the oven, baking the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. (You can speed this up in the fridge.)

I cut them into 16 2×2-inch squares. Dust with powdered sugar before serving and topped with a fresh raspberry Store in fridge for up to a week (without berry on top).

Comments
3 Responses to “{Highlights of My Summer and Rose Raspberry Lychee Lemonade Bars}”
  1. Tatiana says:

    Those look fantastic, and if I have any time before the big move, I’ll be making them for sure.

  2. Sabahat says:

    Hey! Just randomly came across your blog, and I’m loving it!
    The raspberry lemonade bars look amazing, and so does the Steigl Radler up top haha.. Its one of my favourite beers too!

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