Lemon Squares & Strawberries Romanoff

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            FOOD FUNNY
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Harriet St. Amant says this is "supposedly" a true story:

There was a woman in Iowa who went into her regular grocery store and
insisted that the owner swap a pound of store butter for her homemade
butter. She explained that a mouse had gotten into hers while it was in
the pantry, but the storekeeper could sell it "because what you don't
know won't hurt you."

Another customer was amazed when the man agreed to the scheme, took the
woman's butter and returned with a wrapped package for her. When the
other woman expressed her outrage, he explained that rather than lose a
good customer, he simply reshaped her own butter, wrapped it and gave it back to her.

"Like she said," he observed, "what you don't know won't hurt you."

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            TODAY'S RECIPES
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With its shortbread crust and creamy tart filling, these little delights
are among my favorites. Please bake a double batch if I'm anywhere near
when they come out of the oven.

Lemon Squares

For the crust:
1/4 lb (110 g, 1 stick) cold unsalted butter cut into 1/2-inch (1 cm) cubes
1 cup (250 ml) all-purpose flour
1/4 cup (60 ml) packed brown sugar
1/2 tsp (2 ml) salt

For the filling:
3 eggs
3/4 cup (180 ml) sugar
6 Tbs (90 ml) lemon juice
The grated zest of 2 lemons
3 Tbs (45 ml) all-purpose flour
1/4 tsp (1 ml) baking powder
Powdered (confectioner's) sugar for garnish (optional)

Combine the ingredients for the crust in an electric food processor and
pulse until the mixture resembles coarse bread crumbs. Place in a
greased 8x8-inch (20x20 cm) baking pan and press to cover the pan
evenly. Bake in a preheated 350F (180C) oven until golden brown, about
15 minutes. Remove from the oven and set aside.

To make the filling, beat the eggs and sugar until the sugar is
dissolved. Add the remaining ingredients and beat until thoroughly
mixed. Pour into the baked crust (it's okay if the crust is still warm)
and return to the oven just until the filling is set, about 20 minutes.
Cool on a wire rack before cutting into 2-inch (5 cm) squares, and dust
with powdered sugar if desired.
Makes 16 squares.

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This dish has its origins in classic French cooking or in the Russian
court, depending on whose version of its history you believe. So why do
I include it in an all-American menu? It was restaurateur Mike Romanoff
of the famous Romanoff's restaurant in Los Angeles who added the ice
cream, creating an all-American classic in the process.

Strawberries Romanoff

1 pint (500 ml) strawberries, hulled and quartered (reserve 4 to 6 whole berries for garnish)
1/4 cup (60 ml) sugar
2 Tbs (30 ml) triple sec or other orange-flavored liqueur
1 tsp (5 ml) grated orange zest
1/2 cup (125 ml) heavy cream, whipped to make soft peaks
1 pint (500 ml) vanilla ice cream, softened

Combine the strawberries, sugar, triple sec, and orange zest in a bowl,
stirring to combine, and refrigerate for 2 to 4 hours. Immediately
before serving, fold the strawberry mixture and the whipped cream into
the softened ice cream. Serve in wine or martini glasses and top each
serving with a whole strawberry.
Serves 4 to 6.
Received on Fri Jul 27 07:39:50 2007