Roasted Squash and Bean Salad with Ham-Broth Vinaigrette

Lunch · Side Dish

Roasted Squash and Bean Salad with Ham-Broth Vinaigrette

This salad brings warm roasted squash together with crisp apple, fennel and two kinds of beans. A small spoonful of cannellini beans thickens the tangy ham-broth vinaigrette.

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Yield
6 servings
Cuisine
Southern American-inspired

Bring it to the table

Reserve a few beans for the dressing

Blend a small portion of the white beans with the vinegar, broth and mustard before streaming in the oil. The rest of the beans stay whole in the salad.

At the table

Toss the salad with some dressing, then offer the remaining vinaigrette alongside. Add the parsley at the end.

Base recipe: Country Ham Potlikker

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup apple cider vinegar
  • 1/4 cup country ham potlikker — chilled; see linked base recipe
  • 1 tsp yellow mustard
  • 1 15-ounce can cannellini beans — rinsed and drained, divided between dressing and salad
  • 1/3 cup vegetable oil
  • 2 tsp Diamond Crystal kosher salt — Morton alternative: 1 1/4 tsp for the base six-serving batch; scale with servings
  • black pepper — freshly ground, to taste
  • 2 medium delicata squash — halved, seeds reserved, sliced crosswise 1/2 inch thick
  • 2 tbsp olive oil — for the squash
  • 1 tbsp olive oil — for the seeds
  • 1/4 tsp cayenne pepper
  • 1 large sweet-tart apple — cored, quartered and sliced 1/4 inch thick
  • 1 large fennel bulb — quartered and thinly sliced
  • 1 15-ounce can kidney beans — rinsed and drained
  • 1/4 cup parsley — chopped

A few useful notes.

This salad contains ham broth even though most of the ingredients are vegetables and beans.

Numbers written in ingredient notes and instructions describe the base batch. Scale the alternate salt measure and reserved-bean portion if adjusting servings.

The cooking plan

How to make Roasted Squash and Bean Salad with Ham-Broth Vinaigrette.

  1. Have the prepared country ham potlikker chilled and ready; the base recipe is linked on this page. Blend it with the vinegar, mustard and about a quarter cup of the cannellini beans. With the blender running, slowly add the vegetable oil. Taste and season with salt and pepper.

  2. Heat the oven to 400°F with racks in the upper and lower thirds. Divide the sliced squash between two rimmed baking sheets. Drizzle with the squash oil and season with the measured salt and black pepper. Roast for 15 minutes.

  3. Rinse the reserved squash seeds and dry them well. Toss with the seed oil and cayenne, adding a little salt. Scatter over the squash and roast another 13–15 minutes, until the squash is tender and golden.

  4. Combine the roasted squash and seeds, sliced apple, fennel, kidney beans and remaining cannellini beans in a large bowl. Toss with some of the vinaigrette, starting with about half a cup for the base batch.

  5. Taste before adding more dressing or salt. Fold in the parsley, transfer to a platter and serve any extra vinaigrette alongside.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Roasted Squash and Bean Salad with Ham-Broth Vinaigrette

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Roasted delicata squash, beans, apple and fennel with a creamy bean-thickened ham-broth dressing.
Print Recipe
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Southern American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Dressing
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl¼ cup apple cider vinegar
  •  
    ¼ cup country ham potlikker chilled; see linked base recipe
  •  
    1 tsp yellow mustard
Dressing and salad
  • 1 15-ounce can cannellini beans rinsed and drained, divided between dressing and salad
Dressing
  • ⅓ cup vegetable oil
Squash
  • Light irregular kosher salt flakes in a small white bowl2 tsp Diamond Crystal kosher salt Morton alternative: 1 1/4 tsp for the base six-serving batch; scale with servings
  • black pepper freshly ground, to taste
  •  
    2 medium delicata squash halved, seeds reserved, sliced crosswise 1/2 inch thick
  • 2 tbsp olive oil for the squash
  • 1 tbsp olive oil for the seeds
  • ¼ tsp cayenne pepper
Salad
  •  
    1 large sweet-tart apple cored, quartered and sliced 1/4 inch thick
  •  
    1 large fennel bulb quartered and thinly sliced
  •  
    1 15-ounce can kidney beans rinsed and drained
  • ¼ cup parsley chopped

Equipment

Knife and cutting board
Mixing bowl
Spatula
Rimmed baking sheet
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Have the prepared country ham potlikker chilled and ready; the base recipe is linked on this page. Blend it with the vinegar, mustard and about a quarter cup of the cannellini beans. With the blender running, slowly add the vegetable oil. Taste and season with salt and pepper.
  2. Heat the oven to 400°F with racks in the upper and lower thirds. Divide the sliced squash between two rimmed baking sheets. Drizzle with the squash oil and season with the measured salt and black pepper. Roast for 15 minutes.
  3. Rinse the reserved squash seeds and dry them well. Toss with the seed oil and cayenne, adding a little salt. Scatter over the squash and roast another 13–15 minutes, until the squash is tender and golden.
  4. Combine the roasted squash and seeds, sliced apple, fennel, kidney beans and remaining cannellini beans in a large bowl. Toss with some of the vinaigrette, starting with about half a cup for the base batch.
  5. Taste before adding more dressing or salt. Fold in the parsley, transfer to a platter and serve any extra vinaigrette alongside.

Notes

This salad contains ham broth even though most of the ingredients are vegetables and beans.
Numbers written in ingredient notes and instructions describe the base batch. Scale the alternate salt measure and reserved-bean portion if adjusting servings.
Base recipe: Country Ham Potlikker

Tried this recipe?

Let us know how it was!

A couple of useful answers.

What thickens the dressing?

A small portion of the cannellini beans is blended into the vinegar, broth and mustard before the oil is added.

Do I discard the squash seeds?

Reserve them, rinse and dry them, then toss with oil and cayenne. They roast with the squash during its second stage in the oven.

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Country Ham Potlikker

Soup

Country Ham Potlikker

A little country ham flavors this simple broth as it simmers with garlic and crushed red pepper. Strain it before using it as the base for a dressing or gravy.

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Yield
2.5 cups
Cuisine
Southern American-inspired

Bring it to the table

A small pot with several uses

This broth starts with a quart of water and reduces as it simmers. The final yield is approximate, so measure what you need for the dish you are making.

At the table

Use chilled broth in the bean salad dressing or warm broth in the smothered pork chop gravy. Keep extra broth refrigerated after cooling promptly.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1/2 oz country ham
  • 2 cloves garlic — finely chopped
  • 3/4 tsp crushed red pepper flakes
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 4 cups water

A few useful notes.

For the base batch, one 12-ounce smoked ham hock can replace the country ham. Increase that alternative proportionally for a larger batch.

Country ham is salty. Taste any dish made with this broth before adding extra seasoning.

The cooking plan

How to make Country Ham Potlikker.

  1. Combine the ham, garlic, red pepper flakes, measured salt and water in a large saucepan. Bring to a boil, then lower the heat to a simmer.

  2. Simmer for 1 hour, skimming any foam that collects on the surface.

  3. Strain through a fine sieve into a heatproof bowl or jug. Discard the solids, or reserve fully cooked ham separately for another use. The base batch should make about 2 1/2 cups of broth.

  4. Measure the broth for your recipe. If not using it right away, divide into shallow containers and refrigerate promptly, within 2 hours.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Country Ham Potlikker

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A small-batch ham broth with garlic and red pepper, ready for dressing, gravy and other dishes.
Print Recipe
Servings: 2.5 cups
Course: Soup
Cuisine: Southern American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Broth
  •  
    1 ½ oz country ham
  • 2 cloves garlic finely chopped
  • ¾ tsp crushed red pepper flakes
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • 4 cups water

Equipment

Saucepan
Saucepan
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the ham, garlic, red pepper flakes, measured salt and water in a large saucepan. Bring to a boil, then lower the heat to a simmer.
  2. Simmer for 1 hour, skimming any foam that collects on the surface.
  3. Strain through a fine sieve into a heatproof bowl or jug. Discard the solids, or reserve fully cooked ham separately for another use. The base batch should make about 2 1/2 cups of broth.
  4. Measure the broth for your recipe. If not using it right away, divide into shallow containers and refrigerate promptly, within 2 hours.

Notes

For the base batch, one 12-ounce smoked ham hock can replace the country ham. Increase that alternative proportionally for a larger batch.
Country ham is salty. Taste any dish made with this broth before adding extra seasoning.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How much broth does this make?

The base batch makes about 2 1/2 cups. Evaporation varies, so measure it after straining.

Can I use a smoked ham hock?

The base batch can use one 12-ounce smoked ham hock instead of the country ham. Strain the broth before using it.

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Mini Knafeh with Pistachios and Rose Syrup

Dessert

Mini Knafeh with Pistachios and Rose Syrup

Kataifi pastry wraps a mozzarella-ricotta filling in these individual knafeh. Bake them in muffin pans until crisp, then spoon syrup over the warm pieces and add pistachios.

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Yield
24 pieces
Cuisine
Middle Eastern

Bring it to the table

Keep the cheese centered

Press the butter-coated kataifi around the base and sides of each cup. Add the filling in the middle, away from the pan, before covering with the remaining pastry and pressing firmly.

At the table

Unmold carefully while warm and spoon syrup over each piece. Finish with crushed pistachios and optional dried rose petals.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 oz whole-milk mozzarella — coarsely grated
  • 6 oz whole-milk ricotta
  • 1 cup ghee or clarified butter — melted
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • orange food coloring — optional; oil-based or powdered is easiest to blend
  • 1 lb kataifi shredded phyllo pastry — fresh or frozen and thawed
  • 200 g sugar
  • 1 tsp lemon juice
  • 1 tsp rose water or orange-flower water — optional
  • 3/4 cup water
  • 1/4 cup raw pistachios — finely chopped or crushed
  • 1/4 cup dried edible rose petals — optional

A few useful notes.

The base batch uses two standard 12-cup muffin pans.

Food coloring is optional. The pastry can bake to a golden color without it.

Use edible rose petals sold for culinary use if adding them. Keep the cheese filling centered to help the pieces release from their cups.

The cooking plan

How to make Mini Knafeh with Pistachios and Rose Syrup.

  1. Heat the oven to 375°F with a rack in the middle. Mix the mozzarella and ricotta in a bowl. In another bowl, mix the melted ghee and salt, adding optional food coloring until evenly distributed.

  2. Cut the kataifi into roughly 1-inch lengths and separate the strands into a large bowl. Pour over the ghee mixture and rub and toss gently until the pastry is evenly coated. Food-safe gloves can help keep optional coloring off your hands.

  3. Divide about a quarter cup of pastry into each of 24 standard muffin cups. Press over the bases and up the sides to create wells. Add a heaping tablespoon of cheese filling in the center of each, keeping it away from the sides.

  4. Divide the remaining kataifi over the cheese and press firmly with a spoon or your palm until almost level with the pan. Bake for 15–20 minutes, until crisp.

  5. Meanwhile, bring the sugar, lemon juice, optional rose or orange-flower water and measured water to a boil in a small saucepan over medium heat. Stir occasionally for about 3 minutes, until the sugar dissolves, then remove from the heat.

  6. Place a baking sheet over a muffin pan and, using oven mitts, invert carefully to release the knafeh. Repeat with the other pan. Spoon 1–2 tablespoons syrup over each warm piece and finish with pistachios and optional rose petals.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Mini Knafeh with Pistachios and Rose Syrup

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Muffin-pan kataifi nests filled with mozzarella and ricotta, finished with fragrant syrup and pistachios.
Print Recipe
Servings: 24 pieces
Course: Dessert
Cuisine: Middle Eastern
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Filling
  •  
    12 oz whole-milk mozzarella coarsely grated
  •  
    6 oz whole-milk ricotta
Pastry
  •  
    1 cup ghee or clarified butter melted
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    orange food coloring optional; oil-based or powdered is easiest to blend
  •  
    1 lb kataifi shredded phyllo pastry fresh or frozen and thawed
Syrup
  • 200 g sugar
  • 1 tsp lemon juice
  •  
    1 tsp rose water or orange-flower water optional
  • ¾ cup water
To finish
  •  
    ¼ cup raw pistachios finely chopped or crushed
  •  
    ¼ cup dried edible rose petals optional

Equipment

Saucepan
Small Saucepan
Muffin pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a rack in the middle. Mix the mozzarella and ricotta in a bowl. In another bowl, mix the melted ghee and salt, adding optional food coloring until evenly distributed.
  2. Cut the kataifi into roughly 1-inch lengths and separate the strands into a large bowl. Pour over the ghee mixture and rub and toss gently until the pastry is evenly coated. Food-safe gloves can help keep optional coloring off your hands.
  3. Divide about a quarter cup of pastry into each of 24 standard muffin cups. Press over the bases and up the sides to create wells. Add a heaping tablespoon of cheese filling in the center of each, keeping it away from the sides.
  4. Divide the remaining kataifi over the cheese and press firmly with a spoon or your palm until almost level with the pan. Bake for 15–20 minutes, until crisp.
  5. Meanwhile, bring the sugar, lemon juice, optional rose or orange-flower water and measured water to a boil in a small saucepan over medium heat. Stir occasionally for about 3 minutes, until the sugar dissolves, then remove from the heat.
  6. Place a baking sheet over a muffin pan and, using oven mitts, invert carefully to release the knafeh. Repeat with the other pan. Spoon 1–2 tablespoons syrup over each warm piece and finish with pistachios and optional rose petals.

Notes

The base batch uses two standard 12-cup muffin pans.
Food coloring is optional. The pastry can bake to a golden color without it.
Use edible rose petals sold for culinary use if adding them. Keep the cheese filling centered to help the pieces release from their cups.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is food coloring necessary?

No. It is optional; omit it if you prefer the natural golden color of the baked pastry.

When should the syrup go on?

Unmold the baked knafeh carefully, then spoon syrup over them while they are warm and add the pistachios.

Keep the good food going

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Raspberry and Tahini Sesame Thumbprint Cookies

Dessert

Raspberry and Tahini Sesame Thumbprint Cookies

Tahini brings a nutty base to these sesame-coated cookies, with raspberry jam filling a small well in the center. Shape the chilled dough first, then make the wells partway through baking.

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Yield
30 cookies
Cuisine
American fusion

Bring it to the table

Make the wells with a utensil

The cookies are hot when they first come out of the oven. Press their centers gently with a wooden-spoon or whisk handle, then add the jam and finish baking.

At the table

Let the cookies cool on their trays so they can firm up before moving them. Serve once completely cool.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 188 g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1 large egg
  • 100 g granulated sugar
  • 100 g light brown sugar
  • 1/2 cup unsalted butter — at room temperature
  • 1/4 tsp almond extract — optional
  • 1/2 cup tahini — stirred thoroughly before measuring
  • 1/4 cup black sesame seeds
  • 1/4 cup white sesame seeds
  • 2/3 cup raspberry jam

A few useful notes.

Stir the tahini well before measuring so its oil and solids are evenly mixed.

The yield is about 30 cookies and varies with the size of your scoop.

Keep some space around each ball because the dough spreads in the oven.

The cooking plan

How to make Raspberry and Tahini Sesame Thumbprint Cookies.

  1. Put racks in the upper and lower thirds of the oven and heat to 375°F. Line two baking sheets with parchment. Whisk the flour, baking powder and salt in a bowl.

  2. Beat the egg, both sugars, butter and optional almond extract on medium speed for about 3 minutes, until light and fluffy. Beat in the tahini, scraping the bowl as needed.

  3. On low speed, add the flour mixture in two additions, mixing each just until incorporated. Cover and refrigerate the soft dough for 30 minutes.

  4. Combine the black and white sesame seeds in a shallow bowl. Scoop tablespoon-size portions of dough, roll into balls and coat in the seeds. Arrange about 2 inches apart on the prepared trays.

  5. Bake for 6–8 minutes, until slightly puffed and spread. Remove the trays and use the handle of a wooden spoon or whisk to press a well about halfway into each cookie; do not use your fingers on the hot cookies.

  6. Spoon about half a teaspoon jam into each well. Return to the oven, swapping the trays top to bottom and turning them front to back. Bake another 6–8 minutes, until golden around the edges and the jam begins to set.

  7. Let the cookies cool completely on the baking sheets. They will be soft when hot and firm as they cool.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Raspberry and Tahini Sesame Thumbprint Cookies

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Tahini cookies rolled in sesame seeds and filled with raspberry jam during baking.
Print Recipe
Servings: 30 cookies
Course: Dessert
Cuisine: American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Dough
  • 188 g all-purpose flour
  • Baking powder in a white prep bowl with a measuring spoon1 tsp baking powder
  • Light irregular kosher salt flakes in a small white bowl1 tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • 1 large egg
  • 100 g granulated sugar
  • Moist light brown sugar in a white prep bowl100 g light brown sugar
  • ½ cup unsalted butter at room temperature
  •  
    ¼ tsp almond extract optional
  •  
    ½ cup tahini stirred thoroughly before measuring
Coating
  •  
    ¼ cup black sesame seeds
  •  
    ¼ cup white sesame seeds
Filling
  •  
    ⅔ cup raspberry jam

Equipment

Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Spatula
Rimmed baking sheet
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put racks in the upper and lower thirds of the oven and heat to 375°F. Line two baking sheets with parchment. Whisk the flour, baking powder and salt in a bowl.
  2. Beat the egg, both sugars, butter and optional almond extract on medium speed for about 3 minutes, until light and fluffy. Beat in the tahini, scraping the bowl as needed.
  3. On low speed, add the flour mixture in two additions, mixing each just until incorporated. Cover and refrigerate the soft dough for 30 minutes.
  4. Combine the black and white sesame seeds in a shallow bowl. Scoop tablespoon-size portions of dough, roll into balls and coat in the seeds. Arrange about 2 inches apart on the prepared trays.
  5. Bake for 6–8 minutes, until slightly puffed and spread. Remove the trays and use the handle of a wooden spoon or whisk to press a well about halfway into each cookie; do not use your fingers on the hot cookies.
  6. Spoon about half a teaspoon jam into each well. Return to the oven, swapping the trays top to bottom and turning them front to back. Bake another 6–8 minutes, until golden around the edges and the jam begins to set.
  7. Let the cookies cool completely on the baking sheets. They will be soft when hot and firm as they cool.

Notes

Stir the tahini well before measuring so its oil and solids are evenly mixed.
The yield is about 30 cookies and varies with the size of your scoop.
Keep some space around each ball because the dough spreads in the oven.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why chill the dough?

The mixed dough is soft. A 30-minute chill makes it easier to scoop, roll and coat with sesame seeds.

Can I use my thumb to make the wells?

Use a utensil handle instead. The wells are made partway through baking, when the cookies are too hot to touch safely.

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Grapefruit Possets with Guava Jelly

Dessert

Grapefruit Possets with Guava Jelly

Grapefruit and lemon give these cream desserts a bright citrus finish. Let the possets set in their glasses before spooning over a warm guava mixture and chilling again.

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Yield
4 servings
Cuisine
British-inspired

Bring it to the table

Reduce the cream before adding citrus

Simmer the cream, sugar and zest until the mixture has reduced, then remove it from the heat before whisking in the juices. Strain into a pouring jug for even portions.

At the table

Serve chilled in small glasses, adding a small pinch of flaky salt just before bringing them to the table.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 cups heavy cream
  • 100 g sugar
  • 1 tbsp grapefruit zest — finely grated and packed
  • 1/4 cup grapefruit juice — fresh
  • 1/4 cup lemon juice — fresh
  • 1/4 tsp kosher salt
  • 4 oz guava paste — cut into small pieces
  • 1/4 cup water
  • 1 tsp lemon juice
  • flaky sea salt — to finish

A few useful notes.

Use heavy cream and the measured citrus juices. The reduction and chilling steps are important for the final texture.

Keep the possets refrigerated. Add the finishing salt at serving time rather than before chilling.

The cooking plan

How to make Grapefruit Possets with Guava Jelly.

  1. Combine the cream, sugar and grapefruit zest in a large saucepan over medium-high heat. Bring to a simmer, whisking occasionally, and cook for 8–10 minutes until the sugar dissolves and the mixture reduces by about a quarter, to just under 2 cups.

  2. Remove from the heat and immediately whisk in the grapefruit juice, lemon juice and measured salt. Strain through a fine sieve into a heatproof jug.

  3. Divide among 4 small glasses and refrigerate for at least 3 hours, until set.

  4. Put the guava paste and water in a small saucepan over medium heat. Whisk vigorously for about 4 minutes, until melted and smooth. Remove from the heat and whisk in the topping lemon juice.

  5. Spoon a thin layer of the guava mixture over each set posset, spreading gently with the back of a spoon. Chill for another 10–15 minutes, until the topping is cool. Add a little flaky salt immediately before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Grapefruit Possets with Guava Jelly

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Chilled grapefruit-lemon cream possets with a thin guava topping and a little flaky salt.
Print Recipe
Servings: 4 servings
Course: Dessert
Cuisine: British-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Possets
  • 2 cups heavy cream
  • 100 g sugar
  •  
    1 tbsp grapefruit zest finely grated and packed
  •  
    ¼ cup grapefruit juice fresh
  • ¼ cup lemon juice fresh
  • ¼ tsp kosher salt
Guava topping
  •  
    4 oz guava paste cut into small pieces
  • ¼ cup water
  • 1 tsp lemon juice
To finish
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Saucepan
Small Saucepan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Wire whisk
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the cream, sugar and grapefruit zest in a large saucepan over medium-high heat. Bring to a simmer, whisking occasionally, and cook for 8–10 minutes until the sugar dissolves and the mixture reduces by about a quarter, to just under 2 cups.
  2. Remove from the heat and immediately whisk in the grapefruit juice, lemon juice and measured salt. Strain through a fine sieve into a heatproof jug.
  3. Divide among 4 small glasses and refrigerate for at least 3 hours, until set.
  4. Put the guava paste and water in a small saucepan over medium heat. Whisk vigorously for about 4 minutes, until melted and smooth. Remove from the heat and whisk in the topping lemon juice.
  5. Spoon a thin layer of the guava mixture over each set posset, spreading gently with the back of a spoon. Chill for another 10–15 minutes, until the topping is cool. Add a little flaky salt immediately before serving.

Notes

Use heavy cream and the measured citrus juices. The reduction and chilling steps are important for the final texture.
Keep the possets refrigerated. Add the finishing salt at serving time rather than before chilling.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When does the guava topping go on?

Wait until the cream layers have chilled and set, then spoon the smooth guava mixture over them and chill again.

Does this dessert use gelatin?

No gelatin is included. This method reduces the cream and combines it with measured citrus juice before chilling.

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Passion Fruit Shortbread Bars

Dessert

Passion Fruit Shortbread Bars

A shortbread base holds a tangy passion fruit topping in these chilled bars. Cook the curd on the stovetop first, strain it over the crust and finish baking until the edges set.

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Yield
16 bars
Cuisine
American-inspired

Bring it to the table

A stovetop start for the curd

Whisk the filling constantly as it warms, reaching into the corners of the pan. Straining before baking catches any small lumps and gives the topping an even texture.

At the table

Chill the baked slab for at least three hours before cutting into squares. Add fresh passion fruit or a dusting of powdered sugar if you like.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 125 g all-purpose flour
  • 150 g granulated sugar
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1/2 cup unsalted butter — melted and slightly cooled
  • 1 tsp vanilla extract
  • 31 g all-purpose flour
  • 3/4 tsp cream of tartar
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 1/4 cups passion fruit juice or passion fruit juice cocktail
  • 2 tbsp lemon juice
  • 200 g granulated sugar
  • 2 tbsp unsalted butter
  • fresh passion fruit or powdered sugar — optional, to finish

A few useful notes.

Use the specified juice or juice cocktail; an intensely concentrated passion fruit purée may change the balance.

Chilling is part of the setting process. Do not cut the slab while the filling is still warm.

The base batch uses an 8-inch square pan. Adjust the number of pans when scaling rather than simply multiplying the oven time.

The cooking plan

How to make Passion Fruit Shortbread Bars.

  1. Heat the oven to 350°F with a rack in the middle. Line an 8-inch square pan with overlapping sheets of parchment, leaving an overhang on all sides.

  2. Whisk the shortbread flour, sugar and salt in a bowl. Stir in the melted butter and vanilla with a spatula until the mixture forms moist clumps. Press evenly into the lined pan, including the corners. Bake for 13–17 minutes, until the top and edges are golden, then put the pan on a rack.

  3. Whisk the curd flour, cream of tartar and salt in a small bowl. In a large saucepan, whisk the eggs, yolks, passion fruit juice, lemon juice and curd sugar together. Whisk in the flour mixture.

  4. Cook over medium heat, whisking continuously and reaching the corners of the pan, for about 9–12 minutes, until the mixture steams and thickens. Remove from the heat and whisk in the butter until smooth.

  5. Strain the curd through a fine sieve directly over the baked shortbread, scraping the underside of the sieve to recover the smooth curd. Spread evenly to the edges. Tent the pan loosely with foil and bake at 350°F for 12 minutes.

  6. Reduce the oven to 325°F and remove the foil. Bake for another 8–10 minutes, until the filling is set around the sides with a slight wobble in the middle.

  7. Cool on a rack for about 1 hour, then cover and refrigerate for at least 3 hours. Lift out using the parchment and cut into 16 squares. Add fresh passion fruit or powdered sugar if desired. Keep refrigerated.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Passion Fruit Shortbread Bars

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Buttery shortbread topped with a passion fruit and lemon curd, baked and chilled for slicing.
Print Recipe
Servings: 16 bars
Course: Dessert
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Shortbread
  • 125 g all-purpose flour
  • 150 g granulated sugar
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • ½ cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
Curd
  • 31 g all-purpose flour
  •  
    ¾ tsp cream of tartar
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • 4 large eggs
  • Three separated raw egg yolks in a clear glass bowl2 large egg yolks
  •  
    1 ¼ cups passion fruit juice or passion fruit juice cocktail
  • 2 tbsp lemon juice
  • 200 g granulated sugar
  • 2 tbsp unsalted butter
To finish
  •  
    fresh passion fruit or powdered sugar optional, to finish

Equipment

Saucepan
Saucepan
Square baking pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Parchment paper
Aluminum Foil
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Line an 8-inch square pan with overlapping sheets of parchment, leaving an overhang on all sides.
  2. Whisk the shortbread flour, sugar and salt in a bowl. Stir in the melted butter and vanilla with a spatula until the mixture forms moist clumps. Press evenly into the lined pan, including the corners. Bake for 13–17 minutes, until the top and edges are golden, then put the pan on a rack.
  3. Whisk the curd flour, cream of tartar and salt in a small bowl. In a large saucepan, whisk the eggs, yolks, passion fruit juice, lemon juice and curd sugar together. Whisk in the flour mixture.
  4. Cook over medium heat, whisking continuously and reaching the corners of the pan, for about 9–12 minutes, until the mixture steams and thickens. Remove from the heat and whisk in the butter until smooth.
  5. Strain the curd through a fine sieve directly over the baked shortbread, scraping the underside of the sieve to recover the smooth curd. Spread evenly to the edges. Tent the pan loosely with foil and bake at 350°F for 12 minutes.
  6. Reduce the oven to 325°F and remove the foil. Bake for another 8–10 minutes, until the filling is set around the sides with a slight wobble in the middle.
  7. Cool on a rack for about 1 hour, then cover and refrigerate for at least 3 hours. Lift out using the parchment and cut into 16 squares. Add fresh passion fruit or powdered sugar if desired. Keep refrigerated.

Notes

Use the specified juice or juice cocktail; an intensely concentrated passion fruit purée may change the balance.
Chilling is part of the setting process. Do not cut the slab while the filling is still warm.
The base batch uses an 8-inch square pan. Adjust the number of pans when scaling rather than simply multiplying the oven time.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why cook the curd before baking?

The stovetop stage thickens it before it goes over the shortbread. The short oven finish then sets the filling around the edges.

How do I get cleaner slices?

Chill the slab for at least 3 hours after its initial cooling time, then lift it out of the pan with the parchment before cutting.

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