At the Buzz, Minda–head Chef, recipe mistro, and food-wizard-extraordinare–makes a fresh menu weekly. New soups, new salads, new sandwiches all centered around a weekly theme are served up without flinching. The week I came by the theme was coming together, a tribute to MLK day. Not only did they feature an enticing and extensive full menu, Minda had whipped up a pile of amazing food using McCutcheon’s products: Strawberry Monkey Bread, Black Raspberry Key Lime Bars, Lemon cupcakes piped full of Strawberry preserves, a Peach Melba Coconut Bar, and the “Girl Put Your Cherries On” Salad featuring a vingarette made from our Triple Crown (Strawberry, Red Raspberry, and Cherry) preserves.
I was overwhelmed. Everything tasted amazing. The Black Rapsberry Key Lime Bars are just happy tasting. ( I am sure most food critics would cringe at such a description, but thinking of it makes me smile even now.) The salad…well, I wanted to lick the plate. The vingarette they have created is simple, but has a few surprising twists. To bring out the fruit flavors in the preserves, a natural sweetener is added. In this case honey was used, but agave or maple syrup would also work just as well. As Minda emulsifed the dressing in front of me, the room filled with the sweet-tangy flavors. Minda told me she chose McCutcheon’s products becuase the flavors were just more pure than anything you could find in a grocery store. Our flavors are clean and blend well with her unique and sassy way of baking and cooking.
I recommend that you check the Buzz out and see what this week has in store. You will not be disappointed.
Black Raspberry Key Lime Bars
(Recipe submitted by Minda Metz of the Buzz)
- 1/2 cup Butter
- 2 cups Flour (We like King Arthur)
- 3/4 cup Confectioners Sugar
- 1 teaspoon Kosher Salt
- 1 Jar McCutcheon’s Black Raspberry Seedless Preserves
- 7 Large Eggs
- 1 1/4 cup sugar
- 3/4 cup Key Lime Juice ( We use the bottle version but fresh squeezed key limes or Persian limes will work)
- 2 tablespoons flour
- 1 1/2 teaspoons baking powder
- Pinch of Kosher Salt
- 1 teaspoon Grated Lime Zest
Preheat oven to 350.
Combine all the ingrediants for the shortbread base in a mixer and mix until a smooth dough is formed an everything is incorperated evenly.
Line a 9 x 13 pan with foil and spray with a non-stick baking spray. Pat the shortbread crust dough into the pan evenly. Bake at 350 degrees until slightly firm to the touch (appx. 10 minutes).
While baking the crust combine the ingredients eggs, sugar, key lime juice, flour, baking powder, salt, and lime zest in a large bowl or mixer. Mix until the eggs are combined evenly with the rest of the ingredients.
Remove crust from oven and spread evenly with 1 – 20 oz jar of McCutcheon’s Black Raspberry Preserves.
Pour the key lime filling over the preserves and place pan back in oven. Bake for appx 20 minutes or until top is set but still has a slight jiggle to it.
Cool to room temperature.
These bars actually cut easier if they are slightly frozen prior to cutting. However, if you just can’t wait, slide the foil with the bar intact gently out of the pan onto a cutting board. Pull back the foil from the edges of the bar. Make sure to wipe off your knife between each cut for a smooth and even edge.
When serving, dust the top of the bars with powdered sugar. A handheld sieve tapped with a knife works well for an even dusting.
The bars can be eaten immediately – they can also be frozen ( unsugared ) in a plastic container for up to three weeks. Sugar dusting should happen before serving the thawed bars.