Seriously Lemony Lemon Bars

Seriously Lemony Lemon Bars

Would you like some bright tart lemon bars? Yes, I know we’re smack-dab in the middle of Fall and everybody’s hugging their sweaters, walking through crunching leaves and imbibing in pumpkin-spiced everything but this is exactly when I crave bright lemony flavors the most. Don’t get me wrong, I love fall. Halloween is my birthday, for chrissakes, but there’s only so much pumpkin, butternut squash and apple a girl can handle before she starts craving citrus.

As you can probably tell, I really like lemon. And when I eat something that claims to be “lemon”, I want to taste actual tartness, not just sugar that a lemon once sat next to in a grocery aisle. So to these lemon bars (or lemon squares, depending how you slice them).

Seriously Lemony Lemon Bars

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Easy scones

What ho, and all that, spiffing readers. I’m being especially upper-crust because I wanted to tell you about the scones I made a couple of weeks ago. Let’s take a gander at them first. Have a good look, there you go, feast your eyes.

Easy scones

 

Alright, that’s enough. Put your eyes away now.

On our spring trip to the UK, I wanted to take Emily out for a right old afternoon tea, with really nice sandwiches, scones, cream, jam, and all that. (You know, the sort of thing that Americans imagine that we Brits have every day, presumably as a break from striding around our castle grounds and whipping peasants.) We managed to find one at Huffkins in Burford (if you visit their site, do look for the amusing “About Our Employees” section) – all piled up on a proper tiered cake stand.

Anyway, I had picked up a jar of clotted cream at our local health food store last week (just let that sink in for a moment. Clotted cream. Health food store. Hm.) and decided on a whim to make scones. After some cursory research, and quickly realising I didn’t have any buttermilk (a requirement for many recipes) I settled on this version from Rachel Allen. I’ve adapted for US volumes and temperature. You can fuss with biscuit cutters and the like, but I like the country-style triangles simply cut from the dough with a knife.

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Sweet Corn Ice Cream

Sweet corn ice cream
Sweet corn ice cream

Like most fancy-pants wanna-be’s, I often read recipes in the New York Times dining section and think “Yes! I am SO going to make that!”. Then I get distracted by work or something sparkly out of the corner of my eye and forget all about it. Not this time! I saw Melissa Clark’s recipe for corn ice cream and knew I wanted to try it. I also knew that Matt would be totally game because A) he’s always up for a challenge and B) he loves both corn and ice cream.

We had a a few ears of (not that great) corn that we bought in Long Island, so we decided to give this a try. It’s really good! It’s a tiny little bit under-sweetened to my taste (unusual for me) but that could be because the corn we used was not that sweet to begin with. If I make it again (with under-whelming corn), I would add a touch more sugar. Maybe just a tablespoon or so. Or, even better, I’ll leave it as-is and pour a bit of this (elixir of the gods) Salted Caramel Sauce on top.

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Salted Caramel Sauce

Salted caramel sauce
Salted caramel sauce

You’ll never buy jarred Salted Caramel Sauce again once you realize how easy it is to make at home. Plus it tastes so much better without all the additives. It has a million uses, one of which is to be eaten straight out of the jar with a spoon while no one is looking. 

Is salted caramel the best thing ever? “Bah”, you’re thinking. “Best? No way.” Is it better than fluffy kittens in a basket? Is it better than Tyrion Lannister looking at you like this? Is it better than doggie derp face? Who’s to say. Well, I am and the answer is yes. It is better than all those things.

Okay, so now we know that salted caramel sauce is the one true god, I’m not going to insult your intelligence by telling you it’s the easiest thing to make. I mean, it’s simple enough. There’s only 4 ingredients. The thing about caramel though is that there is a very fine line between deliciously dark and acridly burned. You have to be brave when browning the sugar but not foolhardy. The best caramel teeters right on that line between sweet and bitter.

It definitely helps to have the right tools (I found this link to a tumblr that’s just people posing with giant spoons and had to include it here. Thank you for understanding). Seriously though, you’ll need a good, heavy saucepan. It should be larger than you’d think, 2 or 3 quarts is perfect. A rounded bottom is ideal but not required. An instant-read thermometer would also be extremely useful. It will help in that panicky moment between perfect and ruined.

Salted caramel sauce

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