Gentle Readers of the female persuasion with children, I’ve got two questions for you.I spent the last couple of weeks prodding The Kid to purchase a Father’s Day gift for paterfamilias Petey.
How about you?In the entire twenty-seven years that our offspring’s been on the planet, I’m guessing my spouse has spent a grand total of three to five minutes doing the same for Mother’s Day
How about you?
Ladies, you probably know where I’m going here.Guys are lucky. They’re lucky we make a fuss for them, and they’re lucky that we, sadly, expect and accept much less fuss in return.
But I digress. My point here was gifts for Father’s Day. The Kid and I both got Petey gifts to fancy up his jeep. He loved them. To be honest, he never buys anything for himself, while I shower myself with unnecessaries quite often. But, I’d still enjoy the occasional minor fuss.
Like my husband, my dad is a man of simple wants and needs, so is very difficult to buy for. This year, in addition to a visit from the entire Matthews family band (sans dog), The Kid got Grampa a special new shirt, and I made him a batch of homemade shortbread.
But this was very special shortbread, made with flavors that my dad especially likes. I used brown butter and deeply toasted vanilla-tossed pecans. On top I drizzled a novel take on white chocolate—I caramelized it. Sounds weird, but it’s less sweet, nutty tasting, and makes the whole house smell like caramel-scented heaven.
Toasted Pecan Shortbread Fingers1 cup toasted pecan halves with ½ teaspoon vanilla extract stirred in while still warm from toasting
1 cup all-purpose flour
3/4 cup confectioners’ sugar
½ cup cold butter, browned, re-hardened in the fridge overnight, and cut into pieces
Preheat oven to 350 degrees. Line 8-inch square baking pan with aluminum foil, leaving an overhang on all sides.
In food processor, pulse pecans until finely chopped. Transfer to bowl; set aside. In processor, blend flour, sugar, and butter just until moist clumps form. Add reserved pecans; pulse just to incorporate. Don’t overwork dough.Press it evenly into bottom of prepared pan. With straight edge cut down into dough for eight lines in one direction, and three on the other, making 24 shortbread bars. With floured fork, prick each finger length-wise down the center of each bar. Bake until lightly golden, 30-35 minutes.Cool 5 minutes in pan. Use foil to lift shortbread from pan onto cutting board. With serrated knife, carefully separate warm shortbread into the 24 pieces. Remove from foil; cool bars completely before drizzling.
Caramelized White Chocolate4 ounces white chocolate with at least 31% cocoa butter
1-2 teaspoons vegetable oil
Flaky sea salt (optional)Preheat oven to 250. Place white chocolate in small, shallow oven-proof dish. Cook 10 minutes, then remove and stir. Continue cooking, stirring every ten minutes, until chocolate has turned the color of peanut butter (50-60 minutes). If it gets stiff as it roasts, pour in a little oil, then stir some more. Keep adding oil, a few drops at a time and stirring until it becomes silky smooth. When chocolate is browned and smooth drizzle over the shortbread and let set before serving.If desired, sprinkle a tiny pinch of the sea salt right after drizzling. Keep covered in a cool place for up to one week or freeze for up to a month.
So, yes, guys can be frustrating. But I’m keeping mine—he lets me warm my feet on his, and he’s really good at opening stuck jars.Thanks for your time.