Blood Orange IPA Bars with Saffron Cream
Good morning, my friends.
I’m in the midst of prepping for a few weeks away. Back to back trips to Grand Rapids, Michigan; Panama City, Panama; Kona, Maui, and someday finding my way back to the drizzly Pacific Northwest. I’ll never get numb to these trips. I’ll never stop thinking, “OH MY GOD, I CAN’T BELIEVE THIS IS MY JOB!” Because there was a time—when my job looked more like this— when I would have done nearly anything to have a job that necessitated so much travel. Because that’s my thing. We all have a thing. For some it’s a big house (my house is pretty tiny), for some people it’s clothes (no fancy clothes in my closet), for some people it’s a hobby, or a nice car, or a myriad of other spendable indulgences.
There are have stuff people, and do stuff people.
I’m firmly a do-stuff person. I’ll give up new things, shop second hand for the rest of my life, live in a small house, drive an old car, if it meant more stamps in my passport.
If I do manage to live close to triple digit age I imagine I’ll be spending time telling the stories of my life, what I did, where I went, who I met. None of those stories will include the things I owned. The things I bought. The things I had.
Maybe I’m wrong. Maybe not. Either way, I’m going to do some things and leave all my stuff in my tiny house to survive without me while I’m away.
Food is for both have-stuff AND do-stuff people. I made some bars for all of us, mostly because blood oranges are in season and I have a deeply rooted need to do-stuff with them. Every year I juice more than I know what to do with and freeze what I can’t use.
This year my “what do I do with all this blood orange juice?” contemplation was interrupted by a delivery from Stone brewing. An IPA that seemed to want to join the blood orange party. So that’s what happened. I used the Stone Tangerine Express IPA to add some nice hoppy notes to my dessert. Which might have been the best decision I made all week.
- 1 cup (240g) heavy cream
- 4-5 threads of saffron
- 1/3 cup (38g) powdered sugar
- 1 cup (120g) flour
- 1/3 cup (38g) powdered sugar
- 6 tablespoons (84g) unsalted butter
- pinch salt
- 3 large eggs
- 1 ½ cups (354g) sugar
- 3 tablespoons (33g) cornstarch
- ¼ cup 5g juice blood orange juice, 1 tablespoon (1g) zest (about 2 large)
- ¼ cup IPA (56g) beer
- Start the saffron cream. Heat the cream with saffron until starting to bubble, but not boiling (stove top or microwave will work), stir well. Chill until cream is very cold, about 2 hours.
- In a food processor add the flour, powdered sugar, butter and salt. Process until well combined.
- Line an 8x8 pan with parchment paper. Press crust into the bottom of prepared pan. Chill for 15 minutes. Preheat oven to 350F.
- Bake at 350F for 20 minutes or until golden brown. Remove from oven and allow to cool to about room temperature, about 15 minutes (this will help the crust and the filling to stay in two distinct layers.)
- In a saucepan, off heat, whisk together the eggs, sugar, and cornstarch. Whisk in the blood orange juice, zest and beer. Simmer over medium heat, stirring frequently, until slightly thickened, about 10 minutes.
- Pour the filling over the cooled crust. Bake until the center is slightly wobbly but not sloshy, about 10 to 15 minutes.
- Allow to cool slightly before refrigerating. Chill for 2 to 3 hours until set.
- Add the chilled saffron cream to a stand mixer with the powdered sugar. Beat until light, fluffy and medium peaks form, about 5 minutes.
- Spread the whipped cream in an even layer on top of the bars. Chill until ready to serve. Cut into squares.