
FG_FoodProc Manual2 7/7/06 3:54 PM Page 75
Lemon Shortbread Crust
Used in Zesty Lemon Bar recipe in the Desserts section.
Makes enough crust for two dozen bars
INGREDIENTS
1 1/2 cups
1 tablespoon grated lemon zest
6 ounces (1 1/2 sticks) unsalted butter, cut into
METHOD
1Preheat the oven to 350°F. Adjust the rack to the bottom third of the oven. Spray the bottom and sides of a 9 x
2Put the flour, sugar, cornstarch, salt, and lemon zest in the bowl of your food processor fitted with the
3With the machine running, gradually drop in the pieces of butter through the feed tube and continue to process until you have a slightly crumbly dough.
4Transfer the mixture to the prepared baking pan and, with your fingers, press it into the bottom to form an even layer of crust. Bake in the lower third of the oven until the crust is light golden in color, 25 to 30 minutes.
5Remove from the oven and allow to cool.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
Cheddar Cheese Crust
Used in the Granny Smith Apple Pie (see separate recipe in Desserts section).
Makes enough crust for 8 servings or 1 pie
INGREDIENTS
2 1/4 cups
6 ounces (1 1/2 sticks) unsalted butter, cut into
1 1/2 cups shredded
1/3 to 1/2 cup ice water, or as needed
METHOD
1Prepare the pastry dough: Put the flour and salt in the bowl of your food processor fitted with the
2In a measuring cup, combine the cider vinegar and 1/3 cup ice water. With the motor running, pour the vinegar/water mixture through the feed tube and continue processing until a ball of dough forms. If the dough doesn't come together, add another tablespoon or two of ice water.
3Turn out the dough onto a lightly floured work surface, form it into an even ball, and cut it into two pieces, one slightly larger than the other. Pat each piece into a flattened disk, wrap it in plastic wrap, then chill the disks in the refrigerator for at least 2 hours.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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