February 9, 2014
No matter what we do in life, we all need to continue learning our craft. It only makes us better at what we love.. I started this blog a year ago, jumping in and not really knowing what I was doing. And if we’re really being honest here, I still wonder if I know what I’m doing!
A friend and local food expert teaches a class in food writing, called “Expressions in Food”. It’s instructional in writing blogs, journals, and food reviews so I thought it might give me some insight and help improve my blog I share with all of you. (you’re still out there….right?)
Our first class suggested we bring snacks to share. I had a weekend of Super Bowl, moving into a new office and this class so I decided to bake Pecan Squares, courtesy of Ina Garten. The recipe makes so many I could cover everything with one dish! So I trudged in with my plate of bars, everyone brought their food of choice and our instructor, Patrick brought wine. Now that is my type of class!
For two and a half hours, we shared our interest in the class, drank wine and ate our snacks, all while learning how to describe what we were eating. It was a cornucopia of smells, textures and flavors, from creamy onion dip that jumped off the salty crunch of the potato chip around the plate to the sweet caramel and sandy texture of the pecan squares. What a tasty way to spend my Sunday afternoon!
I left the class, happily anticipating the next one and I hope it helps me to relay to you my love of food and recipes in such a way that you will love to read my blog even more than you do now.
Happy reading (and eating everyone)!
- 1 1/4 pounds unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3 extra large eggs
- 3/4 teaspoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound unsalted butter
- 1 cup good honey
- 3 cups light brown sugar, packed
- 1 teaspoon grated lemon zest
- 1/4 cup heavy cream
- 2 pounds pecans, coarsely chopped
- Preheat the oven to 350 degrees.
- For the crust, beat the butter and granulated sugar in the bowl of an electric mixer, fitted with the paddle attachment, until light, approximately 3 minutes.
- Add the eggs and the vanilla and mix well.
- Sift together the flour, baking powder, and salt.
- Mix the dry ingredients into the batter with the mixer on low speed until just combined.
- Press the dough evenly into an ungreased 18 x 12 x 1 inch baking sheet, making an edge around the outside. It will be sticky, sprinkle the dough and your hands lightly with flour.
- Bake for 15 minutes until the crust is set but not browned. Allow to cool.
- For the topping, combine butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.
- Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.
- Remove from heat and stir in the heavy cream and pecans.
- Pour over the crust, trying not to get the filling between the crust and the pan.
- Bake for 25 to 30 minutes, until the filling is set. **NOTE**
- Remove from the oven and allow to cool.
- Wrap in plastic wrap and refrigerate until cold.
- Cut into bars and serve. (at this time if you wish to make your bars a bit more decadent, dip or drizzle with warm chocolate.)
- **NOTE** This filling may bubble over the edge. Place a large baking sheet or aluminum foil on a lower oven rack to catch the drips.