Lemon Squares

Lemon Squares...soooooo good....

I had the pleasure of hosting friends for lunch today and served these delicious squares.  I wasn't sure what to make for dessert, which followed my Rutabaga Soup, Goat Cheese & Caramelized Onion Frittata and Roasted Garlic & Rosemary Potatoes (recipes coming soon!).  I thought dessert should be something light, fresh and easy so headed to my library for inspiration. 

The first book I pulled out was one given to me by Mom, entitled, The Canadian Living Christmas Book.  I've been making recipes from that book for ages and find them to be easy, reliable and delicious.  One of my favourites is for Citrus Squares, which I like to make with lemon though they're also lovely with orange or lime.  The base is a soft shortbread and the top gets slightly crunchy from the sugar caramelizing in the oven.  The centre is soft and oozy sweet lemon...so good.

One of my friends brought a box of beautiful Greek sweets to share, so I served them along with the Lemon Squares on Mom's china dessert plates with tea in tea cups and saucers passed down from my grandmothers.  My friends seemed to enjoy it, and I particular loved the warm and loving energy of friends - and ancestors - sharing a meal together.

Lemon Squares

Base:
1 cup all purpose flour
1/2 cup butter
1/4 cup packed brown sugar

Topping:
1 cup granulated sugar
1 tsp grated lemon rind
3 tbsp freshly squeezed lemon juice
2 tbsp all purpose flour
1/2 tsp baking powder
2 eggs, lightly beaten

Garnish:
Confectioners sugar

In food processor or in bowl and using pastry blender, blend flour, butter and brown sugar until crumbly.  Press into ungreased 9" square cake pan.  Bake in 350 degree oven for 15 minutes.

Meanwhile, prepare the topping.  Stir together sugar, lemon rind, lemon juice, flour, baking powder and eggs.  When base is cooked, pour topping over base.  Return to oven for 25-30 minutes or until lightly browned and firm to the touch (note: oven temperatures vary so watch closely so they don't burn).

(Recipe can be prepared to this point, covered and refrigerated up to 1 week or frozen up to 3 months; thaw completely).

Just before serving, cut into squares.  Dust with icing sugar.

Makes 36 small squares or 18 larger ones.

African Peanut Soup - again!

Seems everyone I meet lately is asking for this recipe, so I figured it would be easier to simply re-post it.  Best. Soup. Ever.  I've continued to refine it (now I add even more red lentils and a bit less broth) since I first posted this recipe in 2009.  I hope you enjoy it as much as my loved ones do!

Photo courtesy of The Reluctant Gourmet

Tomato soup has always been comfort food to me. When I was little, Mom used to make me tomato soup when I came home from school for lunch. She'd also give me a few crackers to crumble into the soup, and I can still feel the crunch of them as my fingers mushed them into my palms, their dusty bits adding a salty crunch to every mouthful of the tangy, sweet liquid. The very thought of it takes me right back to loving, happy memories of sitting with Mom on our couch, my feet dangling off the edge, eating from a TV tray and watching The Flintstones.

I was inspired to learn how to make this soup after ordering Moroccan Tomato soup a number of times at a local lunch spot. Their version was quite rich, so I looked at a variety of recipes and, after making some adaptations, I came up with a version that is healthy and hearty. You can add chunks of chicken breast to this soup, but be sure to remove them before pureeing. For vegetarians, the lentils and peanut butter provide good sources of protein.

This recipe is truly an homage to childhood lunch times with Mom. Imagine tomato soup and peanut butter all in the same mouthful...what better tribute to childhood could one ask for?

African Peanut Soup

2 medium onions, chopped
2 large red peppers, chopped
4 large garlic cloves, mashed
1-2 tbsp. vegetable oil
28 oz. can diced tomatoes with juice
5-6 c. vegetable broth (or a mixture of vegetable and chicken broths)
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (or more if you like it hot)
1/2 c. uncooked basmati rice, washed
1 c. red split lentils, washed
2/3 c. crunchy peanut butter
kosher salt
freshly ground pepper
Cilantro, chopped (for garnish)

In a large soup pot, saute onions, peppers and garlic in oil. Add salt & pepper and cook until onions become translucent, stirring frequently.

Add the tomatoes and their juice, 4 cups of broth, peppers and red pepper flakes, and rice. Simmer, partially covered, over low heat for 30 minutes. Add more broth during the cooking process if soup is getting too thick. After 30 minutes, add half the peanut butter, whisking until smooth. Remove from heat and bring to room temperature.

Puree half the soup in a blender or food processor. Add the pureed mixture to the rest of the soup and mix well. Add more broth, depending how thick you like it. Reheat soup and add remainder of peanut butter, whisking until smooth. Adjust flavour with salt and pepper, if necessary.

To Serve:

Ladle soup into bowls and top with chopped cilantro.