Blood Orange Bars
Are we far enough into January that I can talk about dessert?
I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.
But when you’re ready to return to the light, I urge you to make these little bars.
Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges.
Blood oranges reach their peak in the dead of winter on this continent and, in my opinion, are the most welcome food to see in January. Bright orange peels that blush red encase the most amazing colors of pulp, ranging from a pale pink to deep purple. They’re just the prettiest.
You’ll be tempted to drink the juice straight. And at another time, you should definitely do that because it’s frightfully good. But for now, go ahead and just mix it in with the custard and bake it. It won’t stay bright pink, but the finished product is still a delightfully bright shade of orange.
With a sprinkle of powdered sugar, you’ll have a dessert that brightens up your winter. It’s totally worth an extra hour at the gym. Happy New Year, everyone!
Blood Orange Bars
Adapted from Yossy Arefi
Makes 16 two-inch bars
For the Crust
1/2 c unsalted butter, melted
1/4 c granulated sugar
3/4 tsp vanilla
1/4 tsp salt
1 c all-purpose flour
For the Topping
3/4 c granulated sugar
3 T all-purpose flour
1/2 tsp sea salt
3 eggs
zest of two blood oranges (about 1 1/2 tablespoons)
1/2-3/4 c blood orange juice
powdered sugar for dusting
Preheat oven to 350°F. Line an 8″x8″ square baking dish with parchment or foil with a lip hanging over the edge and set aside.
Thoroughly combine the melted butter, sugar, vanilla, and salt in a small bowl. Add the flour and mix just until combined. Press the mixture into the bottom of the lined baking dish. Bake for about 25 minutes until the crust is golden-brown. While the crust bakes, prepare the topping.
Thoroughly wash and dry the blood oranges. Zest two blood orange and set aside for the recipe. If you like orange zest in other things, zest the remaining blood oranges and freeze the zest in a zippered baggie for future use. Juice the oranges and strain into a measuring cup or small bowl.
In a medium bowl, stir together the sugar, flour, and salt. Whisk in the eggs, followed by the orange zest and orange juice.
When the crust is done, turn the oven down to 300°F. Slide out the oven rack with the crust, pour the topping straight onto the hot crust, and slide the rack back into the oven. Bake until the topping is set and does not jiggle in the center, 30-40 minutes. Remove the pan from the oven and allow to cool on a rack until the bars have cooled completely.
Once the bars are completely cool, lift them from the pan using the parchment or foil edges and place on a cutting board. Cut the bars to the desired size. Dust with powdered sugar immediately before serving.
The bars can be stored in an airtight container for up to a week in the refrigerator. Add more powdered sugar as needed for serving the leftovers.
