Comments on: Blueberry Port Chutney Shortbread Bars

By: gestibar

gestibar — Mon, 12 Feb 2007 22:58:03 +0000

nice :)
;))

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:45:40 +0000

[...] Desserts and Other Sweets: Fruit Apricot Fruit Leather Ravioli Apricot Hazelnut Squares Apricot Marzipan Tartlets Baked Rummy Plantains with Cinnamon Gelato Banana Caramel Tart Banana Chocolate Chunk Muffins Banana Malt Brûlée Spoonfuls Blueberry Oatmeal Crisp with Lime Ice Cream Blueberry Port Chutney Shortbread Bars Brandied Peach, Ginger, and Sweet Corn Cornbread Trifles Cardamom Meyer Lemon Créme Brûlée Bubbles Cranberry Leek Strudel Cranberry Lemon Cornmeal Cake Fig and Date Basteeya Grapefruit Almond Tart Lemon Chocolate Chunk Cookies Lime Syllabub Pear and Basil Tart Pumpkin Nests Rosemary Currant Shortbread with Cumin Ginger Apples Sour Cherry Almond Milk Sorbet Sour Cherry Pie [...]

By: jubilant cerise

jubilant cerise — Sat, 30 Sep 2006 21:10:24 +0000

The shortbread has that ‘come hither’ look about it: the gorgeous blueberry colour blushing through the top of the dough, the bold colour at its bare edges, the flecks of icing sugar… the shortbread is clearly beckoning the viewer. I bet raspberry or blackberry would be just as stunning.

By: yoony

yoony — Thu, 28 Sep 2006 20:50:35 +0000

hello. did the shortbread recipe only make 1 loaf pan’s worth? i’m trying to make 24 pieces or so and was wondering if i need to double that recipe. thank you!

By: Kimberly

Kimberly — Tue, 29 Aug 2006 05:00:56 +0000

Those bars look gorgeous, and I love blueberry chutney. The version that I usually make has onion, mustard, and finely chopped crystallized ginger. I’ll have to try this recipe, too. My favorite use for it is with grilled salmon; the combination of sweet tart chutney with rich smoky fish is phenomenal.

By: Helen

Helen — Mon, 14 Aug 2006 22:46:39 +0000

Hmmmm…uses:
rippled through homemade vanilla ice cream
as the base for a salad vinaigrette with champagne vinegaserved with some citrus or rose flavored panna cottas
as a side for some tandori chicken
…and I am just getting started!

By: Dani Spies

Dani Spies — Mon, 14 Aug 2006 18:37:24 +0000

This is the first time I’ve been to your site….what beautiful pictures you take!!! These bars look so good I just want to take a bite of my computer screen, but sadly it’s just not the same. I’ll can’t wait to give these a try!

By: Danielle

Danielle — Mon, 14 Aug 2006 13:48:05 +0000

Tanna – Green Earl Grey? I’d love to try that. Earl Grey is my favorite default tea.

Lisa – Thanks!

Helen – If you come up with more good uses for it, tell me about them, please! I’ve mostly been eating it on waffles, though it is great for meats, too.

Ivonne – No, I didn’t know that! I’ve actually never read anything else by her. I will have to check it out.

By: Ivonne

Ivonne — Sat, 12 Aug 2006 16:24:26 +0000

Where to begin … for starters, what a fantastic tip about the shortbread. I’ve heard of grating butter into doughs to distribute it evenly, but never actually grating doughs.

Secondly, your creation is delightful. I’d love to be enjoying one of those with my cup of coffee right now.

Finally, I had no idea Lou Seibert Pappas had a book on Chutneys and Relishes. I must search it out. Did you know she has a new book on coffeecakes out this fall?

By: Helen

Helen — Sat, 12 Aug 2006 01:00:08 +0000

That blueberry chutney sounds marvelous. I can already see several uses. I already have the ingredients on hand….
Maybe that front shortbread is just happy to see you.