Monday, April 27, 2015

If you want to make a Spring dessert that will please everyone and their mother, it will be these Lemon-Ricotta Bars from Food52 served with my Strawberry-Ginger Lemon Bar Sauce. With it, the bars are elevated to a whole other level of sophistication.

I was at De Mello Palheta cafe in Toronto and had their mind-blowing Rhubarb Custard Square and ever since wanted to make something similar at home. So the hunt was on and I finally chose Food52's recipe. It was perfect- the ricotta added richness and provided a not-so-puckery filling that complimented the moist and buttery shortbread crust. 

As amazing as they were, I really felt it needed something else...perhaps a sweet/tart flavour with a kick, I thought. I wanted something other than rhubarb and decided on crystallized ginger mixed in with strawberries from California I had bought the other day. It was harmonious in every way.

All I can say is, you MUST try the combination. I've made it twice already in the last two weeks and oh, the amount of "Ooos" and "Mmms" i've heard...

For the Lemon-Ricotta Bars:

Baker's note: make sure to stir the ricotta filling right before you pour it on the crust before baking.

Otherwise, your bars will crack and look like this:

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instead of this:

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For the Strawberry-Ginger Lemon Bar Sauce:

3 cups diced strawberries, preferably organic
3 Tbsp finely diced crystallized ginger (about 4 circles)
3 Tbsp sugar
1 tsp fresh lemon juice
1/8-1/4 cup water

Place all ingredients in a medium pot, stir and bring to boil. Immediately reduce heat to medium and cook for 12-15 minutes, occasionally stirring until the mixture turns pulpy and jam like. Take off heat and cool before serving with/dolloped on the Lemon-Ricotta bars. Prepare to be swept off your feet.

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Almost there...

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and finally...yes.

Pucker up!
Xxxx © 2015