You know I am out of my comfort zone in the kitchen if there is a ruler on the counter … I bake, but I am not a baker. I fudge things and make substitutions all of this time; my mother says that baking (cooking) is in my DNA, and I can feel my way through it, she is right. Thanks to the amazing Sheri of donuts, dresses and dirt, I stepped outside of my kitchen comfort zone, broke out the ruler and made Cherry Brown Butter Bars. I had to do it, I mean come on people … cherries, sweet pastry crust, sweet cherries, and brown butter filling!
The bars were not hard to make, just harder than I was prepared for. I pushed through and man was I pleased; with the bars YUMMY and with myself … Check out my baking journey
Mise en place. Yes I wing it a lot, but I am still OCD, and I love they way everythig looks all measured and in their own bowls. I did have to pit the cherries with a paper clip, maybe I will get a pitter next year, but probably not.
The pastry, which I have to warn you, comes together very quickly, and even if you think it’s wrong, it’s not. Sort of like making a patachou dough …
While the pastry cooks, brown the butter … this takes forever! But when it is brown you have to move quickly and get it off the heat.
I have never made brown butter before. I love brown butter and generally thought of it as a savory thing. Nine times out of ten if skate with brown butter is on a menu, I order it. So now that I know how to make it, maybe the Chef and I will team up for some skate with brown butter & cappers at home.
Pretty, like little tushies …
Brown butter filling …
Let it cool and use the parchment paper to pull the entire thing out, I found the bars easier to cut when at room temp. I tried too soon, and the cut was not clean. I got to try a bit though …
They turned out wonderfully, brought them along for a weekend visit with friends. We had them for dessert with some old red wine, and then for breakfast with our coffee.
I am going to make Cherry Brown Butter Bars again. Thank you Sheri!
~ Peace & Inpsiration
