This year I wasn’t sure about Thanksgiving. Many things felt uncertain just a few weeks ago, and wouldn’t a celebration without friends bring more acutely to the fore the limitations of these times? Better perhaps to stick our heads into the soggy English soil and push on to Christmas. All around us decorations are already going up.
Impossible. Not with children in the house who have never known a year without turkey, they were appalled. And, things started to look up. First in the news, then on a more personal note. The arc had begun to shift. And who am I to deprive my children of Thanksgiving, especially if they start baking pumpkin pie?
In this singular predicament where less time was needed preparing today, I suddenly had time to bake things, to give to friends. So I made pecan bars, which are probably my favourite and will endure some more tweaking before I’m entirely satisfied. And also these ridiculously delicious Cranberry Lemon Bars. The season will undoubtedly be different, but it stubbornly refuses to be swept under the carpet.
Happy Thanksgiving!
Cranberry lemon squares adapted from the NY Times Genevieve Ko’s Cranberry Lemon Bars
I have slightly modified each component. The shortbread comes from Alice Medrich’s book Chewy Gooey Crispy Crunchy, it has a little bit less butter which, shocking as it may seems, works better here I find. I have increased the quantity of lemon curd, which in the original seemed just barely enough to cover the whole surface. You can find the original recipe here.
Note about the pan size: The quantity fits a 34 x 23cm (13 x 9 in) pan, but any rectangular cake pans or loaf tins can be used — once the shortbread is pressed (as thinly as possible, about 1/2 cm or 1/4 inch thick), if it doesn’t cover the whole surface of the pan just create a ‘rim’ by folding the aluminium foil where the dough ends.
First, make the cranberry sauce —
340g cranberries
150g sugar
150ml (2/3 cup) water
Zest from 2 lemons
Wash and pick through the cranberries to remove any soft or discoloured ones. In a medium saucepan, mix the cranberries, sugar, water, and lemon zest and bring to a boil. Cook over a medium flame for about 10 minutes, until the cranberries burst and take on the consistency of jam. Remove from the heat and set aside.
Now prepare the shortbread —
(Note: this shortbread is different to the one in the original recipe)
250g butter (+ plus a small knob for buttering the pan)
100g sugar
1 tsp vanilla extract
1/4 tsp salt
310g flour
Preheat the oven to 175°C (350°F) and position the rack in the lower third of the oven.
Melt all the butter and let it cool slightly.
Meanwhile, line a high rim 34 x 23cm (13 x 9 in) pan with aluminum foil and brush it generously with some of the melted butter, making sure to go up the sides.
In a medium bowl, mix the warm butter with the sugar, vanilla, and salt until the melted butter has been completely incorporated. Add the flour and mix just enough to combine into a smooth dough (it will be quite soft and oily).
Press the dough into the prepared pan to achieve a smooth, even layer as thin as possible, about 1/2 cm (1/4 inch) thick.
Bake for 16 to 18 minutes, until the sides barely start to turn golden.
Meanwhile, prepare the lemon layer —
260g caster sugar
30g flour
Pinch of sea salt
4 eggs
200ml lemon juice (using the zested lemons plus 1 or 2 besides)
Icing sugar for dusting (optional)
In a medium bowl, whisk together the sugar, flour, and salt. Add the eggs and stir gently to combine without over-whisking. Finally, gently whisk in the lemon juice until smooth.
Let the shortbread cool for about 5 minutes and spread the cranberry sauce over it in an even layer. Carefully pour the lemon mixture over the cranberries. Return to the oven and bake for 18 to 20 minutes, until the top layer is set (it shouldn’t jiggle).
Let cool completely then place the tray in the refrigerator for at least two hours until cold and set. Slice into bite-size squares and, if desired, dust with icing sugar before serving.
Nettle and Quince 