4th of July Last Minute Round-Up

 

Berry Caprese Salad
A fun festive salad and the balsamic drizzle is just the needed piece de resistance especially when you use a chocolate balsamic. 

Ingredients

• 2 cups halved strawberries, stem removed
• 1 cup fresh blueberries
• 1 cup fresh blackberries or watermelon cubes
• 1 cup fresh raspberries
• 8 ounces fresh mozzarella balls or 1-1/2 cups cubed mozzarella
• 1/4 cup basil leaves, chopped
• 1 tablespoon olive oil
• Drizzle of dark quality balsamic glaze or chocolate balsamic

Directions:

• In a large bowl, combine berries, fresh mozzarella, and basil. Drizzle with olive oil and gently stir. Drizzle balsamic glaze over the salad and serve immediately.

4th of July Charcuterie Board 

A board loaded with lots of possibilities to get you started 
Ingredients 

• Strawberries, blueberries, blackberries, raspberries.
• Favorite crackers, flatbread crackers with rosemary.
• Boursin cheese
• Jarlsberg cheese dip + Jarlsberg cheese
• Brie cheese
• Cured meats
• Red licorice 
• Blue corn chips
• Picco de gallo.

Cherry  Margaritas

The recipe makes one glass.

Ingredients:

• 1/2 cup cherries pitted and mashed or 2 oz fresh cherry puree
• 1 oz. simple syrup
• 1 oz. fresh lime juice
• 3/4 oz. Cointreau
• 1- 1/2 oz. tequila
• Lime wedge for garnish

Directions:

• Combine the zest of one lime with several teaspoons of rock salt.
• Rub a lime wedge around the rim of the glass. Dip into the zest salt mixture.
• Fill the glass with ice.

• In a cocktail shaker mash the cherries with the simple syrup and lime juice. Add the other ingredients and shake to combine.
• Pour into prepared glass and garnish with a lime wedge.

Buttermilk Brownies

Cook's notes: Using coffee instead of water adds a depth of flavor to the brownies. Recipe from food.com
Brownie Ingredients:

• 2 sticks of softened butter
• 1/3 cup unsweetened cocoa powder (Dark Hershey)
• 2 cups sugar
• 1 cup of water or 1 cup of brewed coffee
• 2 cups all-purpose flour
• 1/2 teaspoon espresso powder (it amplifies the chocolate flavor) 
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 2 slightly beaten large eggs
• 1/2 cup buttermilk
• 1 1⁄2 teaspoon vanilla
• 1 cup chopped walnuts 
• Optional 1 tablespoon Kahlua

Frosting Ingredients:

• 1⁄4 cup butter
• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons buttermilk
• 2 1⁄4 cups powdered sugar
• 1 teaspoon vanilla

Optional

• Sprinkle crushed nuts over frosting 

Brownie Directions:

• Grease a 13 x 9 pan.
• In a saucepan combine butter, cocoa, 2 cups sugar, and 1 cup water or coffee.
• Bring to a boil; stirring constantly. Remove from heat and set aside.
• In a large mixing bowl, blend together flour, soda, and salt.
• In a small bowl combine buttermilk, eggs, Kahlua, and vanilla; whisk lightly with a fork.
• Pour buttermilk mixture into dry ingredients; mix until smooth.
• Add the cocoa mixture gradually with the mixer on low setting.
• Mix until well blended (flour and buttermilk mixture will be thick and likely need to be scraped from sides of the bowl to blend thoroughly). Fold in nuts if using.
• Bake at 350 degrees for 18- 22 minutes. Test with a toothpick for doneness.
• Cool on a wire rack.

Frosting Directions: 

• In a saucepan, mix 1/4 cup butter, 3 tablespoons cocoa, and 3 tablespoons buttermilk.
• Whisk and stir until boiling (mixture will be slightly curdled); remove from heat.
• Beat in 2-1/4 cups powdered sugar, 1 tsp. vanilla and 1 tablespoon Kahlua if using. Add more buttermilk as needed for frosting consistency. Pour frosting over brownies and sprinkle with chopped walnuts.
• Decorate with sprinkles and a flag.

Cupcake Topping Idea

Make a batch of cupcakes and frost with white frosting. Decorate with licorice strips and blueberries. 

Other festive Ideas

Make your own sundaes

Waffle cones filled with yogurt and fresh fruit

Ever Ready will be

will resume blogging on July 5th. Have a safe holiday.

Book Review A Cowboy's Destiny

 

E. Joe Brown's debut book of the Kelly Can Saga 1 "A Cowboy's Destiny" is a coming-of-age novel about a young man, Charlie Kelly, who navigates his way through his teenage and early adult years on the Western frontier in the early 20th century. The novel has all the elements of the Western genre with life on a cattle ranch, stampedes, rustlers, hot tempers, and oil strikes. What sets this novel apart from the majority of the classic Westerns is that it covers the Western front where industry and technology are beginning to emerge, revolutionizing the cowboy way of life. The chapters are structured in chronological order from July 1913 through February 1919.

The story begins in 1917 with the reader meeting Charlie Kelly working on a large ranch in New Mexico with his family. Life is proving frustrating for him and he's become tired of fixing everyone's problems, especially the ones his father creates. A confrontation in Fort Sumner forces the Kelly family to move again. Charlie finds this move an opportunity to begin a life on his own. He has high aspirations to be a top ranch hand at Miller's 101 Ranch in Oklahoma. But he finds the road to get there proves to be not an easy one. Some of his plans face major conflicts forcing him to make tough decisions as he struggles to fulfill his destiny. A curve ball that took him by surprise was falling in love with a married woman, Susan, who captures his heart. With various jobs on different ranches, Charlie quickly earns his nickname “Kelly Can.” He seems to be able to overcome insurmountable challenges with quick thinking and competency, handling a variety of emergencies. Charlie demonstrates he has enough backbone to get tough jobs done. Education proves to be an invaluable asset for him as one dream snowballs into an even bigger dream.

Brown has a simplistic style in his writing. He writes direct and straightforwardly with a clear structure, a clear sense of time, place, and selective details. The characters' experiences are realistic as well as their feelings. As problems surface, Brown chooses to have the main characters provide resolution rather than waiting until the end of the story to tie up all the details. Readers will find the ending satisfactory and also will find themselves “hooked” for part two eager to see where the lives of Susan and Charlie will take them.

The story is easy to read and is an impressive effort on Brown's part for a debut novel. 

   ALL ABOUT THE AUTHOR

E. Joe Brown

E. Joe Brown has published three memoirs and his writing has been included in the Baseball Hall of Fame. He's a member of Southwest Writers, International Western Music Association, Western Writers of America, and president of New Mexico Westerners. He's served as a New Mexico State Music Commissioner and on the International Western Music Association Board of Directors where he's influenced the culture of New Mexico and the Southwest through music, poetry, literature, and education. He is a proud retiree of the USAF. Joe lives in Rio Rancho, New Mexico with his wife.  

S'mores Blossom Cookies

 Even though National S'more Day isn't until August 10th 

I just couldn't resist sharing this new cookie recipe from Chris Scheuer made with a few adaptations. It's perfect for your 4th of July weekend. No need to have a campfire to enjoy this cookie dessert. Served warm it's gooey, chocolaty, and tastes just like the traditional s'more. Maybe even better as the marshmallows don't get burned. The recipe makes 18 2-inch cookies.

Cooking Tip: I like my marshmallows warm and gooey so I made the cookies and set them aside on a baking sheet until ready to serve. At that point, I then added halved marshmallows and toasted cookies under the broiler. Watch carefully so they don't burn only need 30 seconds. Then I added a Hershey Kiss to each one. 

S'mores Blossoms Cookies 

Ingredients:
For the graham cracker coating

• ½ cup graham cracker crumbs
• 1-1/2 tablespoons melted butter
• 1/2 teaspoon Saigon cinnamon 

For the cookies

• 8 tablespoons butter very soft
• ½ cup granulated sugar
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• ½ cup finely crushed graham cracker crumbs from about 8 whole graham crackers 
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 12 regular-size marshmallows halved crosswise
• 18 Hershey's Chocolate Kisses unwrapped

Directions: 

• Line 1 baking sheet with parchment paper and set aside.
• Spray kitchen shears with PAM and cut 9 marshmallows in half and set aside.
• Unwrap the candies and set them aside.
• Heat oven to 350 degrees and line 1 baking sheet with parchment paper and set aside.
• Use a food processor and grind 8 whole graham crackers to equal 1 cup.     
• For the graham cracker coating, place ½ cup graham cracker crumbs and melted butter in a shallow dish. Add in cinnamon stir until combined. Set aside.
• On a low mixer speed blend together soft butter and sugar in a medium-large bowl for 1 minute until creamy. Add in egg and vanilla and mix until completely incorporated.
• Add ½ cup graham cracker crumbs in and stir well to combine.
• Sprinkle flour, baking soda, baking powder, and salt evenly over the top of the butter mixture and blend until all flour is incorporated.
• Flour hands so easier to roll dough balls.  
• Roll into 2-inch balls. then toss dough balls in the prepared graham cracker crumb mixture to coat. Space them evenly on the prepared baking sheet.
• Place baking sheet in refrig for 20 minutes.  
  
• Preheat oven to 350 degrees.
• Bake cookies for 11 to 12 minutes. Let cookies cool on sheets for 5 minutes.
• Adjust oven rack 10 inches below broiler element and heat broiler to high. Place one marshmallow half, cut side down, in the center of each cookie. Broil cookies until marshmallows are deep golden brown, 30 seconds.
• Immediately remove the tray from the oven and place one Hershey Kiss in the center of each marshmallow, pressing down lightly. Let cookies cool slightly before serving (if you can stand it).
  
  
  
  
  
  

Cheese and Sausage Puff Pastry

Puff pastry does weave its magic. It can be wrapped around veggies, fruits, and meats. Start with something thin and flat and end up with something flaky, high, and delicious without much effort at all just like a bakery treat. Savory items also work their magic tucked inside a pastry sheet perfect for appetizers, a light lunch, or dinner. 



Cheese and Sausage Puff Pastry is the perfect weeknight meal. It's easy to assemble, tasty filling, and kid-friendly. What's not to like about cheese and sausage paired together with an added zing of spicy mustard and roasted red peppers.

Cooking Tip: If sheets reach room temperature, return to the fridge to rechill (but not refreeze). The quickest way to thaw Puff Pastry is to separate the sheets, cover each with plastic wrap and leave them on the counter (away from the oven) at room temperature for about 30 minutes. You can thaw Puff Pastry in the fridge.
One puff pastry sheet filled with sausage and cheese baked is equal to four servings.
Use a serrated knife to cut puff pastry.
Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 cup cooked mild or hot Italian sausage, crumbled
• 2 teaspoons spicy brown mustard or Dijon mustard
• 1 cup grated cheese (I used a combination of white and yellow cheddar)
• 2 tablespoons roasted red pepper. drained well and patted dry with a paper towel
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley flakes
• 1 egg, lightly beaten
• Sesame seeds or bagel seasoning

Directions:

• Line a small baking sheet with parchment paper.
• On a sheet of lightly floured wax paper roll the pastry sheet firmly, always rolling away from you, give the dough 2-3 rolls with a rolling pin. 
• Transfer to a parchment-lined baking sheet.
• Spread mustard on top leaving a 1-inch border all around the edges.
• Spread sausage on half the sheet. Sprinkle with spices and cheese.
  
  
  
• Fold the other half of the pastry over the cheese and sausage to cover, Crimp edges with a fork to seal. Refrigerate for 20 minutes.
• Preheat oven to 425 degrees. Brush pastry with a beaten egg and sprinkle with sesame seeds or bagel seasoning. Cut 4 slits in the top to let steam escape.
  
• Bake until pastry is golden brown and puffed all over about 25 minutes. let rest for 5 minutes before cutting.
  

Asian Chicken Salad

 

ASIAN CHICKEN SALAD 

Cook's notes: A light salad filled with tons of flavor and lots of crunch with an Asian flair sure to please your palate. It's a summer winner of a dish. Ingredients can easily be increased for more servings. A packet of dressing in the Thai Fresh Express Chopped kit can be used but then you'll miss out on the amazing peanut dressing posted. Marinating the chicken in 1-1/2 cups of buttermilk for one hour beforehand ensures a juicier piece of meat. A rotisserie chicken can be used as a timesaver.  Serve the salad with a loaf of warm crusty bread.  

Recipe adapted from Damn Delicious

Salad Ingredients:

• 2 large chicken breasts
• 1 bottle of PF Chang's Kung Pao Sauce (use only what's needed to baste the chicken during grilling) 
• 2 cups from a package of chow mein noodles   
• 2 cups chopped Romaine lettuce 
• 2 cups from a package of Fresh Express Chopped Kit Thai 'N' Cashews
• 1 can 11 oz. mandarin oranges, drained
• 4 green onions, diced
• Optional adding in 3/4 cup cashews 

Peanut Sauce Ingredients:

• 5 tablespoons creamy peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1-1/2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 1 large garlic clove, minced
• 3/4 cup warm water

Directions:

• Grill chicken and let the meat rest for 10 minutes covered with foil before slicing.
• Mix all the salad ingredients.
• In a blender blend peanut sauce until smooth. Add more warm water if needed. 
• Use a spatula to remove peanut sauce from the blender to a small dish.   
• Drizzle peanut sauce over the salad.

  

  Lastly, adding in sock humor to start off your weekend
  

Summer Solistice

 

Raspberry Balsamic Chipotle Grilled Pork Chops

The recipe is adapted from closetcooking.com and the tasty BBQ sauce has a little kick with a touch of raspberry sweetness added. It makes 2 cups and is enough for 4- 6 pork chops or a rack of ribs. Any leftover sauce, refrigerate in a covered jar. Oh, sooo good!
Cooking tip: For easier prep, arrange all sauce ingredients on the counter next to the blender, adding in each one at a time. 
Ingredients Raspberry Balsamic Chipotle BBQ Sauce

• 2 cups raspberries fresh (or thawed frozen)
• 1/2 cup ketchup
• 2 tablespoons seedless raspberry preserves/jam
• 2 tablespoons honey
• 2 tablespoons good white balsamic vinegar or Pomegranate Quince
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 chipotle chili in adobo, chopped, drained on a paper towel
• 1 clove garlic, grated
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Pork Chops

• 4-6 pork chops
• Salt and pepper to taste 

Sauce Directions:

• Puree everything in a food processor or blender. It's an option to strain seeds though it was not a problem for me to leave seeds in the sauce. Taste test for balancing ingredients. 

For the Grilled Pork Chops Directions:

• Heat the grill or a grill pan to medium-high heat, season the pork chops with salt and pepper to taste, place them on the grill and cook until lightly golden brown on one side, about 8 minutes, flip them and cook until the pork chops are done, about 8 minutes, before basting in the BBQ sauce and enjoying them!
• Baste chops frequently with sauce during cooking time.
• Option: Add 1 teaspoon of liquid smoke to the BBQ sauce.
  
  
  

Mini Chocolate Pudding Cup with Macerated Cherries

 THE CALL IS OUT

I needed to pay my neighbor a visit at Ladyslipper Cove to meet The Ladies. The word was out-they are in full bloom.

Did you know that Minnesota in addition to being well known for over 10,000 lakes also has a hidden treasure Lady Slippers flowers? The showy pink and white lady slippers (Cypreginae) also known as the moccasin flower was adopted as the state flower in 1902. Since 1925 this rare wildflower has been protected by state law. It is illegal to pick the flowers or uproot them. In Minnesota, they can be found near bogs, swamps, and damp areas. These flowers like acid soil that is found in and near pine woods; They grow slowly and take up to 16 years to produce their first flowers. They generally bloom in late May and well into June. Since spring has had a slow start the ladies have arrived late.
In our area, the Yellow Lady Slippers make their appearance first before the Pink Lady Slippers. 

My recent photos 

It was just that kind of day to enjoy a grilled meal with roasted vegetables and a delicious dessert, Mini Chocolate Pudding Cup with Macerated Cherries. 

Cook's Notes: A no-bake dessert perfect for warm weather days. Fresh cherries are in the stores-buy a bag. Pitting cherries is easy and this tool makes the job even easier. FYI I did some research and found out of the top 10 puddings to buy Jello came in at #2.    

The recipe serves 4 served in mini glasses.

Ingredients:

• 1 box instant chocolate pudding 
• 1 teaspoon vanilla 
• 1/2 teaspoon espresso powder 
• Crumbled Oreo cookie crumbs
• 1 cup pitted fresh cherries
•  2 tablespoons Kirsch (cherry brandy) or Amaretto   

Directions:

• Macerate cherries in a small bowl with liqueur for 10 minutes. Drain and add to dessert on top. 
• Prepare the pudding according to the box ingredients adding in the vanilla and espresso powder. 
• In a small glass layer the following; pudding, cookie crumbs, and top with cherries. 
• Refrigerate and right before serving top with whipped cream.  

Gnocchi with Spinach, Peppers, and Chicken Apple Sausage

 

Billy Collins remembers his father in the poem"The Death of the Hat." The poem evokes memories of my growing-up years as my father always wore a hat and an overcoat when he left the house for work.

Collins writes...
On Father's Day, "The Death of the Hat." For all the fathers out there and everyone who had (or has) a father. Hats off to you.

THE DEATH OF THE HAT
by Billy Collins June 16, 2013

Once every man wore a hat.

In the ashen newsreels,
the avenues of cities
are broad rivers flowing with hats.

The ballparks swelled
with thousands of straw hats,
brims and bands,
rows of men smoking
and cheering in shirtsleeves.

Hats were the law.
They went without saying.
You noticed a man without a hat in a crowd.

You bought them from Adams or Dobbs
who branded your initials in gold
on the inside band.

Trolleys crisscrossed the city.
Steamships sailed in and out of the harbor.
Men with hats gathered on the docks.

There was a person to block your hat
and a hatcheck girl to mind it
while you had a drink
or ate a steak with peas and a baked potato.
In your office stood a hat rack.

The day the war was declared
everyone in the street was wearing a hat
and they were wearing hats
when a ship loaded with men sank in the icy sea.

My father wore one to work every day
and returned home
carrying the evening paper,
the winter chill radiating from his overcoat.

But today we go bareheaded
into the winter streets,
stand hatless on frozen platforms.

Today the mailboxes on the roadside
and the spruce trees behind the house
wear cold white hats of snow.

Mice scurry from the stone walls at night
in their thin fur hats
to eat the birdseed that has spilled.

And now my father, after a life of work,
wears a hat of earth,
and on top of that,

A lighter one of cloud and sky--a hat of wind.

Gnocchi with Spinach, Peppers, and Chicken Apple Sausage

Cook's Notes: The recipe is adapted from Taste of Home and makes 4 servings. Pair the meal with a light salad and serve warm crusty bread. 

Ingredients:

• 1 package (16 oz.) of potato gnocchi (shelf product)

• 1-1/2 tablespoons olive oil
• 1 package fully cooked Italian or Apple Chicken Sausage, halved and cut into slices
• 3/4 cup diced sweet onions
• 1 cup diced, mini sweet peppers (red and yellow)
• 2 minced, garlic cloves
• 1 cup white wine
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup apple juice or apple cider
• 1 tablespoon parsley flakes
• 1/2 teaspoon Italian seasoning
• 1 heaping tablespoon of cornstarch
• 3 cups fresh baby spinach, torn leaves
• 1/2 cup heavy whipping cream
• 1/3 cup shredded Parmesan cheese

Directions:

• Cook gnocchi according to package directions, but leave a little on the al dente side. Drain and cover the colander.
• In a large skillet over medium heat, stir-fry sausage slices, onions, peppers, and garlic for 7 minutes.
• Stir in wine, bring to a boil, reduce heat, and cook until liquid is reduced by half.
• In a bowl mix cornstarch and chicken broth. Stir into sausage mixture with apple juice or cider and spices. Bring to a boil stirring constantly, reduce heat and cook until thickened. Stir in cream and spinach. Cook on low until spinach is wilted.

• Drain the gnocchi, add to the pan, and heat through. Sprinkle with Parmesan cheese.

Book Review The Haunted House of Hillman H2OH

In “The Haunted House Of Hillman,” Frank Weber's newest novel, a young woman, Maddie Dehler, demonstrates one of the most remarkable survival escapes in history. Still, horror returns again and again to the same county in rural Minnesota, and eventually to the home Julia Adams had built in the town of Hillman. The Hillman House itself takes on its own persona in the book as thrill seekers go there on a dare and seem fascinated by the idea of spooky hauntings and uncovering the killer. 

Weber includes some of his characters from previous books as well as introduces several new ones who bring to the storyline their own secrets and questionable backgrounds. Jon Frederick, who is flawed, sensitive, and yet efficient reprises his role as investigator. His wife Serena continues to bring mystery to their marriage. Jon is called in to investigate and reopen a cold case. He is hoping to find a common thread to a series of crimes that appear unrelated to several young women's deaths in the area. Jon's relationship with his wife Serena is put to the test when her connection to an old friend is exposed and his trust level is shaken. As the investigation intensifies so do suspicions of several characters.  

The cast of characters is large and Weber wisely includes a list of characters as a forward in the book. The book is structured so each chapter is narrated from a different perspective as well as chapters narrated by the killer. Characters are well-developed, unique, and quite believable. Multiple viewpoints help readers better understand each character's thoughts and motives as a series of events unfold. Do note with a myriad of characters readers are challenged to remain attentive throughout the story, particularly the last third of the story when tensions mount high trying to trap the killer, find a motive, and secure a confession. The young women who have interacted with the killer prove to be strong and resilient and show just what lengths a person will go to for survival. With so many twists and turns developing identifying the killer is not obvious to the reader.

I must say during my reading I often found it necessary to put myself on “pause.” With increased storyline tensions running high so did my level of anxiousness. I had to put the book down for a bit and step out of the intense drama.

Weber effectively writes credible mysteries of true crimes set in Minnesota. He skillfully weaves relevant information and characters from his previous books into the current book. His novel is filled with gripping action with excellent explanations of criminology methods along the way to enlighten readers. I highly recommend this book for those readers who enjoy a mystery thriller filled with multi-dimensional characters, relevant events, suspense, and seeing justice served.

.

ALL ABOUT THE AUTHOR

Frank Weber is a forensic psychologist who has completed assessments for homicide, sexual assault, and domestic abuse cases. He has testified as an expert witness in numerous sexual assault and homicide cases, and has written seven different treatment workbooks. Frank has taught college classes on Social Problems and started his own company CORE Professional Services, PA, which specializes in forensic work and is located in downtown Brainerd, Minnesota. Weber, a forensic psychologist with over 25 years of experience, has been allowed access to visit every prison in the state of Minnesota to perform psychological assessments. Weber's qualifications give him a unique understanding of forensic profiles of predators' thought processes, and the trauma of victims. His background lends credibility to his writing as well as giving his characters authentic voices. Weber makes the investigative process in each of his books as real as possible with logistics, dead ends, red herrings, differing opinions, and politics.

Weber chooses stories to write about that he is familiar with, tapping into real-life experiences. His mystery stories are all inspired by true crimes set in Minnesota towns. Weber is all about family and community. He ties settings in all his books to actual places near his hometown Pierz, Minnesota, St. Cloud, and the Twin Cities area.
Check out Frank's website for more information on him. his books and upcoming planned speaking engagements. http://frankweberauthor.com/

Rhubarb Strawberry Bars

 

Lady Slippers by the Water's Edge 

Cook's notes: Dubbed the "pie plant" by author Laura Ingalls Wilder, rhubarb's most well-known preparation is rhubarb pie. BUT here's another noteworthy recipe to consider with your favorite pairing of strawberries and rhubarb some of spring's first. 

RHUBARB STRAWBERRY ALMOND BARS
Cook's Notes: As a timesaver the filling (sauce) can be made the day before or use a shortcut of a 10 oz. jar of strawberry-rhubarb preserves.
Filling Ingredients:

• 2 cups diced rhubarb and 2 cups diced strawberries
• 1 cup sugar
• ½ cup water
• 1 tablespoon Grand Marnier
• ½ tablespoon lemon juice
• 1 tablespoon grated orange or lemon zest
• 1 teaspoon Saigon cinnamon

Filling Directions:

• In a heavy saucepan over medium heat, stir to dissolve sugar and water.
• Add rhubarb and simmer on low for 15 minutes, add in strawberries, cinnamon, lemon juice, and zest, and cook 10 minutes longer.
• Remove from heat and add in Grand Marnier.
• Puree in a blender or pulse a few times in a blender keeping in some fruit chunks.
• Refrigerate for several hours to thicken.

Almond Crust Ingredients:

• 4 oz. almond paste from an 8 oz. box (reserve the other half in plastic wrap and place in a zip-loc bag to store for another use)
• 2 cups flour plus 1 tablespoon
• 1 cup powdered sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoons almond extract
• 8 oz. cold butter, cubed

Almond Crust Directions:

• Preheat oven to 350 degrees. Line a 9 x 9-inch glass pan with 2 sheets of foil. The edges will overhang. Make sure the foil corners are pressed tightly to the pan. Spray foil with cooking spray.
• Cut almond paste into pieces, place in a food processor with 1 tablespoon of flour, and pulse into crumbs. Add in flour, powdered sugar, salt, baking powder, and almond extract. Pulse briefly and add butter cubes in two batches. Process in short pulses until well mixed. The dough will be crumbly.
• Reserve 1-1/4 cups of crumb mixture and set aside.
• Press the remaining crumb mixture into an even layer at the bottom of the pan. Bake for 15 minutes until the crust is puffed and just starting to take on some color.
• Carefully spread filling in an even layer over the crust layer. Sprinkle with reserved crumb mixture.
• Bake for 30-32 minutes until the filling is bubbly and the top crust is golden. Cool to room temperature. Hold foil edges and place bars on a cutting board. Cut bars from foil and place them on a plate. 
• Refrigerate for 30 minutes to set. 

Happy Spring Day and 7 more days until the official start of summer!