yum!!!!!!!!!

Habeas Brulee is an amazing food blog that is really good for those moments when you have a terrible craving for something really yummy. These got me late at night, when I usually want something sweet. Blueberry Port Chutny Shortbread Bars. H. Brulee combined the techniques and recepies from various other sources to create these beauties.

For example, the Blueberry port chutny recepie origionated from the Chutney & Relishes by Lou S. Papper. Then was adapted by using several subtle changes. The shortbread preparation from Just a Bite by Gale Band.

Shortbread Bars
(from Just a Bite by Gale Gand)
1 stick unsalted butter, cold, cut into pieces
2 egg yolks
1 C granulated sugar
2 C all-purpose flour
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/2 C blueberry port chutney (recipe below), or any other jam or preservesConfectioner’s sugar (for sprinkling)

Cream butter. Beat in egg yolks. Stir together dry ingredients in a separate bowl, then mix in until the dough just starts to come together. Wrap the ball of dough in plastic wrap and freeze overnight.

Preheat the oven to 350°. Butter and flour a pan. I actually used a loaf pan to get bars of the size I wanted. Grate the frozen dough in an even layer across the bottom of the pan. Cover with a layer of chutney (or jam, or preserves), leaving a 1/4″ margin or so around the edges. Grate more frozen dough across the top. Allow it to remain loose and do not press it down.
Bake for 25-35 minutes, or until done.

Blueberry Port Chutney
(adapted from Chutneys & Relishes by Lou Seibert Papper)
Zest from 2 limes
1 cinnamon stick, broken into pieces
1/2 tsp whole allspice
1/2 tsp whole cloves
1/2 C red wine vinegar
1/2 C granulated sugar
2 tbsp tawny port
2 C fresh blueberries

Sterilize jars.

Tie the zest and spices in a ball of cheesecloth. Place the bundle, along with the vinegar and sugar, into a saucepan. Bring to a boil, then lower to a simmer and cook for 5 minutes. Add the port and blueberries and continue to cook (somewhere between a hard simmer and a gentle boil), uncovered, for another 5 minutes. Using a slotted spoon, transfer only the blueberries amongst your jars. Raise the heat and boil the remaining liquid and spices gently for about 10 minutes, then remove the bundle and pour the liquid over the berries.

Seal. - from Habeas Brulee blog http://habeasbrulee.com