Friday, June 7, 2013

Date Nigth--June 7, 2013

It certainly does seem like this week's Date Night has been a loooong time coming.  But here it is, and slowly but surely I'm getting it ready.

Cocktail Hour--
I will be having a whiskey and soda (4 pts).  I will be making something gin-ny for Josh.  Probably a Gibson. 

We will be enjoying "Everything Pretzel Crisps" from the snack factory (I think) with a smear of Rondele light cheese spread. (3-5 pts, dependent on how many I eat)

Main Course--
The best flank steak ever.  A full serving is 6 pts--I'll probably only eat a half portion. (3 pts)

Smashed potatoes (3 pts)

Broccoli prepared in an aluminum foil package on the grill while the steak is cooking. (0 pts)

Ahh dessert.  I made Lemon Bars.  With about 3 T of zest.  Ooh the lemony.  I have some blueberries with which I think I may top them.

Lemon Bars Recipe – 3 Point Value

Lemon Bar Recipes

- 1 1/3 cups all-purpose flour
- 5 tbsp packed light brown sugar
- 8 tbsp unsalted butter, cold, cut into 1/2-inch pieces
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups powdered sugar, divided
- 3/4 cup fresh lemon juice
- 2 tsp lemon zest

Preheat oven to 350°F.
To make crust, mix flour and light brown sugar using a food processor until fully incorporated. Toss butter into flour mixture and pulse to combine using short bursts of power until butter is cut into tiny pea-sized pieces and dough appears lumpy. Sprinkle crust mixture onto an ungreased 13 X 9 X 2-inch baking pan as evenly as possible; press down with a spatula to create a packed surface. Place crust in middle of oven and bake until golden, about 20 minutes.
Meanwhile, to make lemon topping, beat eggs in a medium bowl with an electric mixer until well blended. Add vanilla extract and 3/4 cup of powdered sugar; mix well. Add lemon juice and remaining powdered sugar; mix until powdered sugar is completely dissolved and then add zest.
As soon as crust is finished, remove from oven and reduce oven temperature to 300°F. Immediately pour lemon mixture over hot crust. Bake completely, about 30 minutes; cool, and cut into 24 bars. Yields 1 bar per serving.
NOTES: The crust must be HOT when you pour on the lemon mixture.
You’ll need approximately three lemons to yield the amount of juice and zest in this recipe.
You can increase the lemon flavor of these bars by adding more zest or eliminate the zest altogether for a less tart taste. You can also change the flavor completely by subbing fresh lime juice and zest for the lemon.

Now if you've been calculating my points, you know I'm at 16 or so.  I have 20 pts left for the day.  So those 4 points will be imbibed.  Maybe in a coffee drink, maybe in an after dinner drink, maybe in a glass of wine.