Spring has sprung and it’s one of my favorite seasons! Everything blossoms and grows, and everywhere you look there are blue skies, colorful flowers and green grass. At Oakmont, many of our chefs will be getting their hands dirty planting Chef Gardens full of fresh herbs and spring vegetables that will be harvested and used in our restaurants all throughout the fall! One of the things I look forward to in the spring in my family is our family gatherings for Easter.
Each year we enjoy an afternoon meal to which we each bring our own signature spring dish to share. As you can imagine, as a Chef I have many! One of my favorites to share with my family is my famous Blood Orange Shortbread Bars. Highlighting the peak of the citrus harvest, these delicious, refreshing and sweet treats are something everyone will enjoy. This year I am excited to share my recipe with you! Happy spring!
– Chef Rina Younan, Regional Executive Chef for Oakmont.
Chef Rina’s Blood Orange Shortbread Bars (Makes 18ea. 3x2in bars)
1 1/2 C Flour
1/4 C confectioners’ sugar
Pinch of salt
1 + 1/2 stick of unsalted butter (very cold) cut in small cubes
Preheat oven to 325F
Whisk flour, salt and sugar in bowl to mix.
Cut in butter with pastry cutter or food processor, until butter makes flour into cornmeal consistency. Make sure butter is very, very cold!
In a 13×9 baking dish, press the crust into bottom and about 3/4 inch up the sides of the dish. Bake until golden brown, about 20-30 mins.
Transfer to cool rack and let cool completely.
For Blood Orange Kurd
Reduce oven to 300F
6 large eggs
2 1/2 C sugar
2 ea zest from blood oranges
1 1/4 C blood orange juice (about 6-8 oranges)
In a bowl whisk eggs with sugar until smooth. Stir in orange zest and juice. Sift flour over liquid and whisk in until incorporated and smooth. Pour batter over cooled crust and bake for approximately 30-35 mins or until the Kurd is set. Let cool completely before cutting. Serve with freshly whipped cream and mint for garnish.