About this blog

Portland, Oregon food blog with many years worth of recipes, restaurant features, and food photos.

Connect with me

je mange la ville on instagram je mange la ville on twitter je mange la ville on facebook

Categories

Archives

Blood Orange Bars with a Pistachio Crust

bars1

The day I made these was the day that Sarah from Slashfood came over to photograph my kitchen. You can read about that here.

I made these sweet and tasty bars for a number of different reasons. Let me list them (it’ll be fun):
1. The new issue of Everyday Food had a recipe in it for lime bars with a pistachio crust that looked really good
2. Blood oranges seem to be all about the stores now (finally!)
3. We got a big jar of pistachios for Christmas (Thanks Janie & Bruce!)
4. I had a can of sweetened condensed milk that I had bought around Thanksgiving in case I needed it for the pumpkin pie

So, make them I did. First of all, I loved the crust. The pistachios are so tasty in it. And for the “filling” — the orange flavor had a sort of dreamsicle quality to it and the pink with little red flecks was quite pretty. I think these would also be good with normal oranges, limes or lemons. So make some!

Blood Orange Bars with a Pistachio Crust:
4 tbsp unsalted butter, melted and cooled
2/3 cup shelled pistachios
1 cup graham crackers, broken into pieces
1/4 cup sugar
1 tbsp blood orange zest

2 large egg yolks
1 can (14 oz.) sweetened condensed milk (you can also use fat free sweetened condensed milk)
1/2 cup fresh blood orange juice

non-stick cooking spray
parchment paper

Preheat the oven to 350 degrees. Spray a 8-inch square baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on two sides. I had to trim with scissors but I ended up with something fairly functional here.

Pistachios

In a food processor, finely grind pistachios and graham cracker pieces, sugar and zest. If you don’t have a food processor, you could place the nuts and graham crackers in a zip lock bag and pound with a rolling pin. Blend butter into graham cracker mixture and press into the bottom of the prepared baking dish. Go up the sides about 1/2 inch. Bake until lightly browned, 8-12 minutes. Cool crust about 30 minutes.

Whisk together egg yolks, and condensed milk in a large bowl. Add blood orange juice and whisk until smooth. Pour into cooled crust. Bake until set, about 15 minutes. If you are spazzy about when custard-type things are done (like me!), you can use a food thermometer. It should be set between 160-180, so says Alton Brown. Cool pan on a rack, then chill in the refrigerator at least one hour.

To remove:
Lift bars out of pan using parchment and transfer to a cutting board. Cut into 16 squares, wiping knife with a damp paper towel before each new cut.

bar

We devoured all 16 of these in about two days. Crazy.

Comments are closed.