Cranberry Lemon Bars - NYT Cooking

INGREDIENTS

Yield: 2 dozen bars

For the Cranberry Layer

• 1(12-ounce/340-gram) bag fresh or frozen cranberries
• ¾cup/150 grams granulated sugar
• 2 to 3large lemons

For the Crust

• Nonstick cooking spray
• 1½cups/190 grams all-purpose flour
• ⅓cup/65 grams granulated sugar
• 1teaspoon fine sea salt
• 1teaspoon vanilla extract
• ¾cup/170 grams unsalted butter (1½ sticks), melted and cooled

For the Lemon Layer

• 1cup/200 grams granulated sugar
• ¼cup/30 grams all-purpose flour
• ⅛teaspoon fine sea salt
• 3large eggs, at room temperature
• Confectioners’ sugar (optional)

PREPARATION

1. Step 1

   Start preparing the cranberry layer: Combine the cranberries, sugar and 3 tablespoons water in a medium saucepan. Zest 2 of the lemons directly into the saucepan; reserve the lemons. Bring to a boil over medium-high heat, stirring occasionally. Continue boiling, stirring occasionally, until the berries burst and the mixture is jammy, 7 to 9 minutes. Remove from the heat and reserve.

2. Step 2

   Make the crust: Heat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with one large sheet of heavy aluminum foil, making sure there are no gaps or holes, then generously coat with cooking spray.

3. Step 3

   Whisk the flour, sugar and salt in a medium bowl. Whisk the vanilla into the butter, then pour over the flour mixture. Stir until the dough comes together in a mass. Press into an even layer in the prepared pan. Bake until golden brown around the edges and dry and golden on top, 17 to 20 minutes.

4. Step 4

   While the crust bakes, begin preparing the lemon layer: Squeeze the juice from the 2 reserved zested lemons. You should have ½ cup. Squeeze the juice from another lemon, if needed.

5. Step 5

   Whisk the sugar, flour and salt in a medium bowl. Add the eggs and whisk gently just until incorporated. Add the lemon juice and stir gently with the whisk just until smooth.

6. Step 6

   Let the crust cool for 5 minutes, then spread the cranberry mixture evenly over the crust. Carefully and slowly pour the lemon mixture on top to create two distinct layers.

7. Step 7

   Return the pan to the oven and bake until the filling is set, 18 to 22 minutes. Cool completely in the pan on a wire rack, then refrigerate until cold and firm, at least 2 hours. Using the foil, slide the bars out of the pan and onto a cutting board. Cut into 24 squares, wiping your knife between cuts for clean slices. If desired, sift confectioners’ sugar over the tops just before serving.

Quick Chicken Curry

Ingredients

• Chicken breast
• 1 medium onion, chopped
• 2 tablespoons red curry paste
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 can (13.66 ounces) coconut milk
• 2 cups chopped fresh spinach
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups hot cooked rice

Directions

In a large skillet, heat oil over medium-high heat. Add chicken and onion; cook and stir until onion is tender and chicken is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer.

Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.