Blood Orange Bars

Have you ever had a Blood Orange?  The last month or so my local grocery store has had a plethora of different oranges.  I have cases of just regular Navel Oranges hanging around my house at all times, but lately we've had Tangelos, Tangerines,  Cara Cara Oranges, and most recently some Blood Oranges.  And I do believe they are named very appropriately.  Cut into one of these beauties, and they definitely look as if they are bleeding.  My kids were amazed at the color, and we decided to make something interesting with the pretty little fruit.  

I love a good Lemon Bar, so I thought how pretty a pink version would be.  James loved them.  I wasn't quite as smitten.  Something about the tangy, squeeze your cheeks-ness of a Lemon Bar was missing.  You know, oranges just aren't tart enough in my mind for these bars.  The flavor was a nice orange-y.  The color was beautiful, but I missed the tartness.  It did get my mind going though.  I think a lovely key lime bar might be in the near future at the Clawson home.  I can just imagine a lime green colored bar with all the tanginess of a lemon bar.  Yummy!  So just to get your mind going.  Use any kind of citrus in your next bar.  Who says you have to just stick to lemon?  The Lord made so many beautiful fruits,why not try something new.

Blood Orange Bars
recipe adapted from Ina Garten

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated Blood Orange zest 
1 cup freshly squeezed Blood Orange Juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, orange zest, orange juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

1 comment:

  1. Your bards look so good, I love the idea of using blood oranges!



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