August 2011—Julia & Nanci

The Best Things Come in Threes

Trio of Beverages

   Italian Sodas

   Brazilian Lemonade

   Frozen Strawberry Lemonade

Trio of Appetizers

   Zuni Flat Bread

   Vietnamese-style Lettuce Wraps

   Prosciutto-Wrapped Shrimp

Trio of Salads

   Tuscan Bread Salad

   Sweet Potato Salad with Roasted Pecans

   Moroccan Salmon Salad

Trio of Desserts

   Lemon Cake

   Mixed Berry Pavlova

   Lime & Blackberry Italian Meringue Pie

Italian Soda

3-4 pumps of flavored syrup

1/2 cup crushed ice

1 cup club soda

1/2 cup half and half (not fat free)

Brazilian Lemonade

OurBestBites.com

4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)

1 cup sugar

6 cup cold water

6 Tbsp sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. You may want to taste test it at this point. If it’s bitter, just add some more sugar and maybe a little more milk.

Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1-1/2 servings at LEAST per person.

^{(I confess I cheated here. I’ve made this recipe as written a couple of times but the other day I saw the Simply Limeade on the market shelf and I thought I could use it as the base.  So I did and just added a little more fresh-squeezed lime juice before adding the sweetened condensed milk.  Violá—same taste, easier prep.)}

Frozen Strawberry Lemonade

Frozen or fresh strawberries

Lemonade

Ice (if using fresh fruit)

Sugar, if desired

Fill your blender up with the desired amount of frozen strawberries. I had frozen strawberries up to the 4 cup line. Pour in lemonade—I used about 3-4 cups. Blend. Taste. Depending on the sweetness of your berries, you may need to add a little sugar. Start with a little and check it again, adding until you love it.

If you choose to use fresh fruit, add ice a cup at a time, to create the same slushy result.

Vietnamese-style Lettuce Wraps

2 oz rice noodles

1 head large, firm leaved lettuce, Bibb or butter—washed, separated, and dried

2 cups shredded, cooked chicken

2 cups shredded veggies—carrots, zucchini, cabbage

1 cup fresh herb leaves—cilantro, mint, basil (I used cilantro)

1/3 cup coarsely chopped peanuts

1/4 cup smooth peanut butter

2 Tbsp Soy sauce

2 Tbsp Brown sugar

2 Tbsp Fresh lime juice

Cover noodles with hot tap water in a bowl and set aside until soft (at least 15 minutes).  Drain and cut into 2 inch long pieces.

Sauce:  Whisk together the peanut butter with 2 tablespoons hot water until smooth.  Add soy sauce, brown sugar and lime juice. 

To assemble:  Put lettuce leaf on plate and pile all ingredients down the middle, topping it with peanuts and sauce.  If lettuce leaves are big enough, roll them up and enjoy!  You can also use rice if you don’t have the noodles, or you can use both. 

Zuni Flat Bread

1 recipe of Cornmeal Pizzette

Prepared pesto

Corn

Pepperjack cheese, grated

Cornmeal Pizzette

Gourmet, December 1995

Makes 4 pizzettes

Can be prepared in 45 minutes or less.

Cornmeal for sprinkling baking sheet

Dough:

2 cups all-purpose flour

1/4-ounce package fast-acting yeast (2 1/2 tsp)

1 tsp sugar

1 cup hot water (130°F)

1 cup yellow cornmeal

2 Tbsp olive oil

1 tsp salt

Olive oil for brushing pizzette

Prepared pesto sauce

Pepper jack cheese, grated

Corn, cooked and kernels removed from cobs

Preheat oven to 500°F. Lightly grease a large baking sheet and sprinkle with cornmeal.

Directions:

In a food processor combine 1 cup flour, yeast, and sugar and with motor running add water. Turn motor off and add remaining dough ingredients. Process mixture until it forms a ball and process 15 seconds more to knead it.—I did this by hand

Turn dough out onto a lightly floured surface and knead 10 times. Reserves half of dough for making 2 more pizzette another time, wrapping it in a sealable plastic bag, pressing out excess air, and chilling or freezing. Reserved dough keeps, chilled, 1 day or, frozen, 1 month.

Clockwise from top left:  Lettuce Wraps,
Zuni Flatbread and  Prosciutto-Wrapped Shrimp

Halve remaining dough and on lightly floured surface roll out each half into an 8-inch round. Transfer rounds to baking sheet and brush lightly with oil. Top rounds evenly with remaining ingredients and season with salt and pepper.  Drizzle with olive oil.

Bake pizzette in lower third of oven 10 to 12 minutes, or until crusts are golden and cheese is golden and bubbling.

Prosciutto-Wrapped Shrimp

Shrimp—if using larger shrimp, use 1 shrimp per serving; use 2 per serving if you use smaller shrimp

Prosciutto—one 1-1/2-inch slice per shrimp

Fresh mozzarella—cut in 1/4-inch slices

Tomato—cut in 1/4-inch slices

Pesto—1/2-1 tsp per serving

Microgreens

Reduced balsamic vinegar syrup

Olive oil

Devein and shell shrimp, including tail.  Wrap one prosciutto slice around each shrimp, covering entire shrimp.  Grill for approximately 2 minutes on each side.

Drizzle serving platter with Assemble appetizers by layering each serving with a slice of tomato, slice of fresh mozzarella, grilled shrimp, dollop of pesto, topped with microgreens.

Tuscan Bread Salad

1 loaf dense crusty Italian bread

1 large ball of fresh Mozzarella cheese

1 large tomato

1 yellow or red pepper

1/2 cup fresh basil, chopped

Dressing:

1 clove garlic, minced

6 Tbsp olive oil

3 Tbsp Balsamic or red wine vinegar

Salt and pepper, to taste

Combine dressing ingredients and blend well; set aside.  Cut cheese, tomato and pepper into 1-inch cubes and transfer to salad bowl with chopped basil.  Pour dressing over cheese and veggies to marinate while cutting and toasting bread.  Cut bread into 1-inch cubes and toast in oven until lightly brown.  Add bread cubes to salad bowl and mix well to coat all pieces.  Serve immediately. 

Sweet Potato Salad with Roasted Pecans

Tarla

Serves 6

Dressing:

2 Tbsp olive oil

1 Tbsp pure maple syrup

2 Tbsp orange juice

1 tsp orange zest, minced

1 Tbsp sherry vinegar or balsamic vinegar

1/4 tsp ground cinnamon

Pinch nutmeg

Salt and pepper to taste

Whisk all dressing ingredients together in a small bowl. Season to taste with salt and pepper.

Salad:

1-1/2 lb red-skinned sweet potatoes, peeled, cut into 1/2-inch cubes

2 red onions, cut into 1/4-inch slices and grilled (leave skin on; drizzle with extra version olive oil)

1/2 cup chopped Italian parsley

1/2 cup toasted pecan halves or pieces

1/4 cup golden raisins

1/4 cup currants

2 cups baby arugula

1/2 cup crumbled blue cheese

Steam the sweet potatoes until tender—about 10 minutes. Transfer to a large bowl and cool to room temperature. Separate grilled onion rings and cut into pieces. Toss onions, parsley, pecans and raisins with sweet potatoes gently to blend, adding dressing as needed. Gently fold in arugula and blue cheese. Season to taste with salt and pepper.

Moroccan Salmon Salad

Zov’s Bistro

Salad:

Mixed baby greens

Tomatoes, diced

Red onion, thinly sliced

Feta cheese, crumbled

Lemon vinaigrette, recipe follows

Lemon Vinaigrette:

1/4 cup fresh lemon juice

3 Tbsp white wine vinegar

1 garlic clove, minced

1 Tbsp minced shallot

1 tsp ground black pepper

1 tsp salt

1/4 cup olive oil

Whisk the lemon juice, vinegar, garlic, shallot, black pepper and salt in a large bowl to blend.  Gradually whisk in the oil.

Salmon:

6 6-oz boneless skinless salmon fillets

1/2 tsp ground black pepper

1/2 tsp salt

1/3 cup Moroccan Spices (recipe follows)

3 Tbsp olive oil

Sorry this is so blurry!!

To make the salmon, preheat the oven to 350°F.  Sprinkle the salmon with black pepper and salt.  Place 1/3 cup of the Moroccan Spices on a plate.  Dredge the salmon in the spices to generously coat the top and bottom (do not coat the sides of the salmon).

Heat 3 tablespoons of oil on a large griddle over medium-high heat.  Cook the salmon fillets just until golden brown, about 1 minute per side.  Using a metal spatula, transfer the fillets to a heavy large rimmed baking sheet.  Bake just until the fillets are cooked through, about 5 minutes.

Make sure you don’t overcook the salmon; it should be just flaky.

Moroccan Spices

Makes 3/4 cup

The combination of these spices is considered in the family of warm spices.  This seasoning blends beautifully with soups, salads, seafood, chicken or any other meats.

3 Tbsp paprika

2 Tbsp dried thyme

2 Tbsp ground cumin

1 Tbsp grated nutmeg

1 Tbsp ground black pepper

1 Tbsp ground ginger

2 tsp ground cinnamon

1 tsp cayenne pepper

1 tsp ground allspice

Stir all the ingredients in a small bowl to blend.  Transfer to a jar and seal with the lid.  Refrigerate up to 1 week.

Rice Pilaf with Lentils and Caramelized Onions

Serves 8 to 10

1/3 cup vegetable oil

2 large onions, thinly sliced (about 6 cups)

5-3/4 cups water

2 cups dried green lentils

6 Tbsp (3/4 stick) unsalted butter, cut into pieces

2 cups long-grained white rice

2 tsp salt

1 tsp ground black pepper

Mint sprigs, for garnish

Heat the oil in a deep large nonstick frying pan over medium heat. Add the onions and sauté until they are deep golden brown and caramelized, about 45 minutes.  Set aside.

Combine the water and lentils in a heavy large saucepan. Cover and bring the water to a boil over high heat. Decrease the heat to medium-low and simmer gently until the lentils are almost tender, but still firm to the bite, about 5 minutes. Stir in the butter. Add the rice, salt, and pepper. Cover and bring the cooking liquid to a boil again over high heat. Decrease the heat to medium-low and simmer until the rice and lentils are tender and the cooking liquid is absorbed (do not stir the mixture while it cooks), about 20 minutes. If some water remains unabsorbed in the saucepan, remove the saucepan from the heat and let it stand uncovered for 5 minutes.


Fold the caramelized onions into the pilaf. Transfer the pilaf to a bowl. Garnish with mint sprigs and serve.

COOK'S NOTES: This dish is a great side dish and wonderful companion to grilled salmon or halibut.  Top it with crisp fried onion rings for a contrasting texture, or serve it with a simple tomato salad for fantastic meatless meal.

The pilaf will keep for 2 days, covered and refrigerated. To serve, re-warm it over medium-low heat, fluffing it with a fork to ensure that it warms thoroughly and evenly.

Assembly:

Toss salad ingredients with lemon vinaigrette.  Dish approximately 1 cup of pilaf onto plate. Layer with tossed salad.  Top with piece of salmon.  Serve.

Mixed Berry Pavlova

The Barefoot Contessa

Ingredients:

4 extra-large egg whites, at room temperature

Pinch kosher salt

1 cup sugar

2 tsp cornstarch

1 tsp white wine vinegar

1/2 tsp pure vanilla extract

Sweetened Whipped Cream, recipe follows

1/2 pint fresh strawberries, hulled and sliced

1/2 pint fresh blueberries

1/2 pint fresh raspberries

Triple Raspberry Sauce, recipe follows 

Directions:

Preheat the oven to 180 degrees F.

Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.)

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened Whipped Cream:

Makes 1 cup

1 cup cold heavy cream

1 Tbsp sugar

1 tsp pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Triple Raspberry Sauce  (see note below***)

Make 2 cups

1 half-pint fresh raspberries

1/2 cup sugar

1 cup seedless raspberry jam (12-ounce jar)

1 Tbsp framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

        (***For tonight, I used the following recipe from Emeril Lagasse. -jm)

Raspberry Coulis

2 cups raspberries (about 12 ounces), rinsed

3/4 cup Simple Syrup, recipe follows

1-1/2 Tbsp fresh lemon juice

1/2 Tbsp cornstarch

Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.

Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.

Yield: 2 cups

Simple Syrup

1/2 cup sugar

1/2 cup water

Combine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.

Yield: about 3/4 cup syrup

Lemon Cake

This lemon cake is made with a simple yellow cake recipe, filled with lemon curd and raspberries and frosted with a Swiss meringue buttercream frosting.

Old-Fashioned Yellow Cake

adapted from McCall's Book of Cakes and Pies

2 cups all-purpose flour, sifted

1 + 1/4 cup sugar

1 Tbsp baking powder

1 tsp salt

1/2 cup butter, softened

1 cup milk

1 tsp vanilla extract

2 eggs

Preheat oven to 350 degrees F. Grease and flour two 8-inch cake pans.

In a large mixing bowl sift flour and sugar, baking powder and salt.

Add butter, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.

Add eggs, beat for 2 more minutes.

Pour batter into prepared pans, dividing equally among both. Bake 30 to 35 minutes or until toothpick comes out clean.

Cool in pans on wire racks 10 minutes. Turn out and cool thoroughly on wire racks. When cakes are cool, slice horizontally so that you have 4 layers. Place the top piece of one layer, top-side down on the cake place.  Spread with 1/3 of the lemon curd and scatter. Invert the bottom half of that layer and place on top of the lemon curd layer. Spread with 1/3 of lemon curd. Take the bottom half of the remaining layer and place bottom-side down on top of the 2^nd lemon curd layer.  Spread with the remaining lemon curd.  Place the last layer, top-side up, on the lemon curd. Frost with buttercream frosting.

Lemon Curd

Martha Stewart Living, July 2002

Makes 1 1/2 cups

A little editorial here—while preparing for this dinner I tried several lemon curd recipes.  I really think that this version from Martha Stewart is one of the best I've tasted.  -nb

This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.

Ingredients:

3 large egg yolks, strained *

Zest of 1/2 lemon

1/4 cup lemon juice

6 Tbsp sugar

4 Tbsp unsalted butter, cold, cut into pieces

Directions:

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

*  Reader Comment:  One thing I would add to Martha's recipe is to place the egg yolks in a small basket strainer before adding to the sugar mixture. You can do this easily by stirring to break the yolk membrane and then adding your lemon juice as you stir the entire mixture through the sieve. This removes those unsightly concretions that adhere to egg yolks and cause lumps in sauces and lemon curds.

Swiss Meringue Buttercream Frosting

www.sweetapolita.com

Because it does take some time to make and freezes well, I make a larger batch. You can divide this recipe in 2 or even 3.

Yield: 15 cups (enough to frost and fill approximately three 8" round cakes)

This triple batch fits perfectly in a 4.5 QT KitchenAid Mixer

Ingredients:

16 large egg whites (30g each—total 450g, or 2 cups)

4 cups granulated sugar (800g)

5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes

30 ml (2 Tbsp) pure vanilla extract

1/4 tsp salt

Directions:

Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).

Switch over to paddle attachment and, while mixing on low speed continuously, add butter one cube at a time until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

Add vanilla and salt, mix well. You can also add a wide variety of flavorings, extracts, and more. If buttercream is too runny, the butter was possibly too soft—place into the refrigerator for about 15 minutes, then beat again. If still too runny, add a few more cubes of butter and keep beating. Use immediately, or refrigerate/freeze.

Notes:

Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

If buttercream still doesn't have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

Variations:

The variations are almost endless, but here are some delicious options:

Chocolate Buttercream: Add 300 g (1-1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.

Strawberry Buttercream (or any other berry version): Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).

Vanilla Bean Buttercream:  Add 1 tablespoon of Vanilla Bean Paste OR 1 vanilla bean, scraped for every 5 cups of SMB, and beat until incorporated.

You can also add liqueurs, extracts, and other flavorings, as well as any food gel colors to achieve any desired color. Just a note that SMB has a yellow tone, due to the butter, so it really can't be pure white.

Lime & Blackberry Italian Meringue Pie

Bon Appetit, August 2011

8 Servings

We made individual servings in pre-made graham cracker crust tarts. -nb

Recipe by Kim Boyce

Ingredients:

Lime Curd

1 cup fresh lime juice

3 large eggs

3 large egg yolks

3/4 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

1/2 tsp unflavored gelatin

3/4 cup chilled heavy cream

Blackberry Compote

1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon

1/2 cup sugar

3 cups blackberries

1 Blind-Baked Pie Crust in a 9" deep-dish glass or metal pie pan

Italian Meringue

3 large egg whites, room temperature

1 cup sugar

2 Tbsp corn syrup

1/8 tsp kosher salt

1 cup blackberries (about 1/2 pint)

Preparation:

Lime Curd

Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Add butter to curd, one tablespoon at a time, whisking to blend between additions. Strain curd into prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. DO AHEAD Can be made 2 days ahead. Refrigerate curd.

Sprinkle gelatin over 2 tablespoon water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Cover; chill.

Blackberry Compote

Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat.

Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.

Italian Meringue *

If toasting meringue in oven, preheat oven to 450°F. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat whites in mixer until soft peaks form. Set aside. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°F, 6-8 minutes. Remove pan from heat.

Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.

Slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Continue beating until cool, about 4 minutes. Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and around meringue.

Bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. Do Ahead: Pie can be made 3 hours ahead. Keep chilled.

*  OK...for this dessert I made Swiss meringue instead of the Italian version.  I find it easier to make and a bit more stable—it doesn’t “weep” when it’s refrigerated as much as Italian or French meringue. The recipe is below.  -nb

Swiss Meringue

The Martha Stewart Show, December 2000

This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

Ingredients:

4 large egg whites, at room temperature

1 cup sugar

1 pinch cream of tartar

1/2 tsp pure vanilla extract

Directions:

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers—the egg/sugar mixture should feel smooth with no graininess.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately.