Рецепт Nordstrom’s Lemon and Coconut Bars with Whipped Cream and Mascarpone Topping
Nordstrom’s Lemon and Coconut Bars with Whipped Cream and Mascarpone Topping
I was invited to a barbecue this past weekend by neighbors across the street. Philip and Grace are from Taiwan and Philip had just returned from an extended stay there. He is a pastor by trade and both he and Grace spent most of the past couple of years in Taiwan setting up a food bank and organizing schools for kids whose family’s could not afford much. Their hearts are huge and this event would be big too. I have been told by the folks I’m staying with that the Chinese aren’t all that fond of desserts and I’m now wondering if they live in an alternate universe. I offered to bring a dessert when I was at Philip and Grace’s for dinner recently and the only dissension I saw was the battle over whether it should be brownies or lemon bars!
I admit, I thought brownies would rule but it was the lemon bars that were requested and I had my task on hand. Now I’ve made lots and lots and LOTS of these lemon bars in my time so it was a no brainer but then I remembered these; a much more special treat and even better? A recipe that served a large crowd; restaurant recipes will do that!
My youngest daughter Lauren worked for Nordstrom’s for years; during high school she worked as a cashier in the cafe and kept that job through college working there during the summer. When she graduated from Colorado State University she first went to work as an assistant manager at Neiman Marcus but it wasn’t long before she was back home at ‘Nordie’s’ on the Visual team; the employees responsible for making everything look so pretty from windows to mannequins to festoons over the holidays. Early in her stint with Nordstrom’s she asked me to meet her for lunch in their Bistro Cafe and I’m not sure what I expected but I think I imagined something along the lines of an employee cafeteria. Was I surprised!
Top floor, big windows, nicely appointed and best of all? A chef. Yes…and it showed. I have enjoyed many a great lunch there since; some of the best salads ever and am forever grateful for that suggestion; I’m amazed at how many people are as unaware as I was about this treasure…if you have a Nordstrom’s near you, you really should check them out!
I’m not sure it was that first day as our lunches became a regular thing but one day Lauren spied lemon bars on the menu for dessert and asked for one. As I said, they’ve been a regular treat at our home for years so we knew what to expect and yet we got the unexpected. The shortbread crust included toasted coconut and instead of just a dusting of powdered sugar over the lemon topping, these bars had a layer of whipped cream mixed with mascarpone cheese that was then topped with more coconut and a fresh lemon slice. Amazing. Best of all? The chef was happy to share his recipe with me. So I’ve made these for big occasions and this seemed a fitting opportunity.
That business about the Chinese not caring for desserts? I can tell you right now that if given a piece of red bean paste candy and one of these I know for a fact which they would choose. I could not cut them fast enough and I saw the same faces in the line for dessert begging for just one more. They truly are a fantastic twist…and great for a crowd. Need less; cut the recipe in half but WHY???
By the way…it was a great barbecue. Yes, I was in the minority but it was fun to see the confluence of dishes we sampled from around the globe. Barbecue chicken legs and feet sitting beside grilled squid might have been expected but there was also Mexican quiche, a chocolate cake and this most assuredly American dessert. It was such a fun day…and now I have to pester Grace to cook an authentic Chinese meal for me with camera in hand; I can’t wait for that!
Nordstrom's Lemon and Coconut Bars with Whipped Cream and Mascarpone Topping
Ingredients
For the Crust:
- 2 cups Flour
- 3/4 cup Sugar
- 1 tsp. salt
- 2 cups coconut - flaked, toasted, cooled
- 4 oz. butter, cubed and chilled
- For the Filling:
- 3 cups sugar
- 8 eggs
- 3/4 cup fresh lemon juice, strained
- Zest from two lemons
- 1 Tbsp. flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- For the Whipped Mascarpone Topping:
- 2 cups whipping cream
- 8 oz. mascarpone cheese
- 1 Tbsp. vanilla
- 1/2 cup powdered sugar
- 3 cups coconut - not toasted
- Garnish 1/2 moon lemon slice for each bar (optional)
Preparation
To Make the Crust:
Make the crust by pulsing all dry ingredients in food processor. Add the butter and pulse until a grainy dough forms. Press into a papered, buttered, floured pan (be sure to use parchment paper or it's difficult to remove from pan). Bake crust at 350 degrees for 10 minutes until light brown.
To Make the Filling:
Place filling ingredients in the processor and blend. Pour filling over hot crust and bake at 350 degrees until slightly brown and set, 25-30 minutes.
Freeze to set firmly and cool before proceeding.
To Make the Whipped Mascarpone Topping:
Whip cream to stiff peaks. Add vanilla and powdered sugar. Fold in mascarpone. Spread over the chilled filling.
Top with coconut. Freeze, unmold and cut into 2 by 3 inch bars.
Garnish with 1/2 lemon moon.
Notes
This makes a lot; we used a large, rimmed cookie sheet and were able to get almost 65 pieces from it. Cut it in half and use a jelly roll pan if you want less.
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http://www.creative-culinary.com/lemon-and-coconut-bars-with-whipped-cream-and-mascarpone-topping/
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