JULIA CHILD'S HUNGARIAN SHORTBREAD BY CHARLES
I was served this wonderful dessert at a friend's house for dinner and asked him to please let me have the recipe so I could post it here - It is a Julia Child! I love it because of the texture and not overly sweet. He used sour cherries instead of the rhubarb. You may use your favorite Jam or preserves instead of the rhubard. It really is easy to make if you follow the instructions.
Provided by Bergy
Categories Dessert
Time 1h5m
Yield 24 Bars
Number Of Ingredients 11
Steps:
- The Jam:.
- Place rhubarb, sugar& water in a saucepan.
- Split the Vanilla bean and scrape the soft seeds into the pan, (keep the pod for further use in another recipe).
- Bring to a simmer over low heat, cook stirring often until the rhubarb is soft.
- Cool the jam.
- Shortbread:.
- Whisk the flour, baking powder& salt together, set aside.
- In another bowl beat the butter until it is pale and fluffy.
- Add the egg yolks& sugar and beat until until the sugar is disolved and you have a light mixture.
- With you mixer on low speed slowly add the flour mixture, mix ONLY until the ingredients are incorporated.
- Turn the dough out on you cutting board, cut in half and form each half into a ball, wrap each ball in plastic wrap.
- Freeze the dough for at least 30 minutes.
- Assembling& Baking:.
- Preheat oven to 350F with rack in center of the oven.
- Remove one ball of dough from the freezer and grate the dough into a 9x12" baking pan (use large hole side of your 4 sided grater).
- Pat the dough- don't press it, so it gets evenly spread in the pan getting right into the corners too.
- Spread with the Rhubard jam (or jam, preserve of your choice).
- Grate the remaining ball of dough on top, pat gently so it is evenly spread.
- Bake for apprx 40 minutes or until it is golden.
- As soon as you take the pan from the oven dust the shortbread with confectioner's sugar and cool to room temperature on a rack.
- Cut into bars.
- The size& shape is up to you.
- It is nice served with a dab of whipped cream.
HUNGARIAN SHORTBREAD
This sounds delicious! I found this recipe while looking for recipes that used cranberries tonight. I found this @ http://www.cranberries.org from the Massachusetts Cranberry Harvest Festival Recipes 1998, Second Place Leslie A. Killian. I haven't made this yet, but I'm keeping it here for everyone to enjoy! I did include the freezing time as part of the cook time.
Provided by SassiFras
Categories Dessert
Time 1h40m
Yield 12-24 serving(s)
Number Of Ingredients 11
Steps:
- The Shortbread.
- Sift together first three ingredients, set aside. With mixer on high, cream butter until light and fluffy. Next add egg yolks and sugar. Mix until sugar is dissolved and mixture is light. Switch to low, add dry ingredients and mix only until incorporated. Make 2 balls cover and freeze 30 minutes.
- The Jam.
- In saucepan combine all ingredients; simmer stirring often until cranberries are softened. Remove from heat. Let cool.
- Preheat oven to 350. Using one ball grate with course grater into 9 x 12 pan. Press down lightly. Cover with jam. With second ball repeat with grater. Bake for 40 minutes. Remove from oven. Sprinkle liberally with 10x sugar. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 655.4, Fat 32.5, SaturatedFat 20, Cholesterol 144.3, Sodium 117.3, Carbohydrate 87.9, Fiber 2.9, Sugar 52.5, Protein 5.7
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