Dinner and then dessert. That’s the way I was raised, and I think a zillion other people had the same, despite the urge most children I know have always had to eat dessert first–and possibly, to stop there. Now that I’m wonderfully old, I can do that, and don’t hesitate to indulge now and then. But along with my well-known love for combining the sweet and savory together, whether it’s merely by adding a bit more salt to desserts or it’s designing a meal to have a wider range and greater balance between the savory and the sweet, there are plenty of times when a semblance of conformity to the old norm is perfectly satisfying to both my empty stomach and my sweet tooth.There is much that I love about the simplest of meals, not only because it pleases me that they’re easy to prepare but because they also allow–nay, invite–the savoring of their few and uncomplicated parts. A chicken-and-noodles dinner, for example, can be barely more than those two ingredients and fill me comfortably and contentedly. Chunks of roasted or baked or fried chicken tossed in with fresh fettuccine that has been cooked in rich chicken broth (this time until the broth was thickened to sauce, but other times, just as a dandy bowl of chicken & noodle soup) need little but a helping of vegetables or two alongside and they become both welcome nourishment and a little trip down memory lane. My hunger is sated and I am reminded of many a happily simple meal gone by.
But then I succumb, more often than not, to thinking that if this meal is a little like those my mother made, why then it ought to end in dessert as well. And as citrus so complements chicken in nearly any guise, why not make a citrus dessert to follow a chicken dinner? I could certainly opt for the ever-lovely lemon bars that brighten many a table, yet I am not exactly known for coloring inside the lines when it comes to an entire menu, so on the most recent chicken-noodle dinner occasion, I took a slight deviation from that norm. I made what you could callSimply Lime-Coconut Bars
[I took my first cue from a recipe for ‘instant’ lime curd made in a Vitamix so I could skip the slow and attentive cookery most curd recipes require. Our household blender is nothing so sophisticated–or expensive–as a Vitamix and doesn’t reach that machine’s level of heat, but since I was using the curd mostly for these cookie bars where it would subsequently be baked (and because I have no fear of eating raw eggs anyway), I went ahead with the blender I have. Needless to say, besides my alteration of the process I changed the ingredients to the point that you’re now getting my recipe, not that lovely published one I found elsewhere.]
Lime-Coconut Curd (Makes 6 servings.Theoretically.)
In the blender, whiz 3 whole eggs until frothy, adding ½ cup sugar + 1 hefty pinch of salt and ½ teaspoon of vanilla as you go; add ½ cup melted, very hot coconut oil in a thin stream, followed by a stream of ½ cup fresh lime juice, and keep blending it until it’s good and smooth or you think your blender and you will both swoon from overheating.
Set the curd in the refrigerator if you’re taking very long to prepare the rest of the cookie bar recipe, but if you’re like me, it’ll already be in the fridge from a couple of days ago when you made a double batch and spooned out a few helpings of the curd, plain, to snack on between times. As one sometimes must do. And I think you do know what I mean. Meanwhile, let us return to our cookie bar recipe.
Lime-Coconut Bar Cookies
[I am told I will be a complete failure as a human being if I don’t add the curd to a warm, just-baked crust layer, so I conform to the Rules at least that far. And I lined the bottom of the 9″ x 13″ pan with a single piece of baking parchment so that I could easily lift out the bars when ready.]
To make the crust, blend 1 cup flour (I used gluten-free flour), 3/4 cup coconut flour, 2/3 cup confectioners’ [powdered] sugar, 1/4 cup cornstarch, 3/4 teaspoon salt, 1/4-1/2 teaspoon ground cardamom and 1/4-1/2 teaspoon almond extract. Cut 3/4 cup [yes, really! What, you think I’d lie about adding lots of good fat?] of cold salted butter into this dry mix until it becomes a crumbly, sandy blend and then press it evenly into the pan. Refrigerate this for 30 minutes. Preheat the oven to your equivalent of 350°F [as you know, my oven has its own ideas about what that means, so I adjust accordingly]. When the crust has chilled, pop it into the oven for about 20 minutes or until it’s beginning to brown lightly. Out of the oven it comes. Reset the oven to 325°F, stir up the curd
The second time around, I decided to try the bars with a little north-African influenced twist: substituted salted, roasted pistachios (ground to flour) for the almond flour in the crust, decreasing the added salt to 1/2 teaspoon; made the curd with pure pomegranate juice and butter instead of the lime juice and coconut oil, and because the curd wasn’t quite as bright in either flavor or color as the original recipe, made a little layer of zing from 1/4 cup each of pomegranate juice and ginger preserves, pureeing them together completely and softening a tablespoon of gelatin in them to thicken slightly, and finally topping the bars with whole pistachios and a dusting of powdered sugar and edible glitter for a dash of, well, dash. Messy, yes. Edible? Oh, yes. You people do know how I like my variations on a theme! And if we’re going to have dinner first, then I’m not opposed to two desserts to make up for the waiting . . .