Happy Memorial Day!

Happy Memorial Day from all of us at Mystery Lovers' Kitchen!

This video seemed very appropriate today because it celebrates all of our troops. I love that unsung heroes in the audience are included.

Thank you all for your service. 

Godspeed to those on active duty.

Lately the bloggers at Mystery Lovers' Kitchen have been talking about what we can do to jazz things up around here. We're working on a slightly new look, but we've also been talking about content.

Perhaps today, in between trips to the grill, you would be kind enough to tell us a little bit about what you would like to see here!

Please feel free to expand on your answer in the comment section. We're eager to hear from you!

I would like to see more

 But fear not! I wouldn't leave you without a recipe!

Today is the official start of summer. You know what that means, don't you? They're coming!

By train, by plane, by car. Your friends and relatives are on the way.

If you've read any of my books, you know that Sophie keeps a stash of goodies in the freezer. This recipe is one of my favorites. It does require fresh fruit and heavy cream. I've found, though, that cream stays fresh a surprisingly long time in the fridge. It's May now, and the cream that I just bought doesn't expire until July. We'll use it before then, I'm sure. And in the summer time, I always have fresh berries or peaches on hand. In a pinch, you can even thaw frozen fruit to use.

It makes a pretty presentation and even if your company grabbed dinner on the road, it's quick to prepare and light enough for a late night snack.


Bake the meringue disks when you have a few spare minutes. Let them sit in the oven over night to dry out, then stash them in a freezer bag. When you need them, pull them out, and assemble a heavenly, light summer dessert that will impress your visitors.

Meringue

3 large egg whites at room temperature
1/8 teaspoon cream of tartar
3/4 cup sugar

Preheat the oven to 200 degrees. Cover a baking sheet with a piece of parchment paper.

Place the egg whites and cream of tartar in a mixing bowl and beat. When the eggs begin to take shape, slowly add the sugar and beat until they hold stiff peaks.

Spoon the egg white mixture onto the parchment paper and spread into circles with the back of your spoon. Freehand it and don't worry about making them perfect.

Bake the disks for one hour or until dry and crisp, but not blond. I get the best results by turning the oven off after one hour and leaving them in the closed oven over night.

Store in a freezer bag in the freezer until ready to use.

ASSEMBLY

meringue disks
whipped cream (or ice cream)
fresh strawberries
1-2 tablespoons sugar


Wash, hull, and slice the strawberries. Sprinkle with sugar and allow to sit, turning once or twice.

Remove two meringue disks per serving from the freezer bag. Top half of them with a layer of whipped cream (or a slice of softened ice cream). Lay sliced strawberries on the cream. Top with another meringue disk. Plop a dollop of cream on top and garnish with remaining strawberries.