Monday, May 28, 2012

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.



16 comments:

  1. I have been MIA here lately, but I am back :)

    These look so good and are so much better for me then shortbread. I can't wait to try it out.

    As for the poll, I say all of the above. I think you do a great job here and what ever you decide to do I know it will be perfect!

    A huge Thank You to all the Men and Women who served ...

    Happy Memorial Day to ALL ~

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    1. So good to see you back, Shawn! We're delighted that you like the blog. But I'm sure we can make it even better!

      ~ Krista

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  2. Thank you! I've been looking all morning for an easy strawberry dessert recipe and accidentally found one here! Going to make it today... looks lovely!

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    1. Sonia, I'm so glad! My mom actually asks for this instead of cake. I hope you enjoy it as much as we do.

      ~ Krista

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  3. Thanks for the poll, Krista ... I can't wait to see what readers want!

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  4. I love your blog and enjoy knowing about more authors. I would like more side dishes for big events that can be made ahead. It seems like I make too many of the same old salads and vegetable recipes.

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    1. I'm so glad to hear that you love the blog. We love blogging here!

      You know, I should have included "make ahead" recipes in the poll. I LOVE them! I'd much rather make things ahead and be able to spend time with my guests.

      ~ Krista

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  5. OMG, Krista! That photo of the meringue with the strawberries is making me drool! I can't wait to make this...and I thank you for the inspiring video. too. Seeing the members of our armed forces stand up to join in on the salute was so moving, and I join you in saluting the men and women who gave their lives in service to the causes of peace and freedom. Enjoy you Memorial Day, Krista--and everyone!

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    1. I hope you're having a wonderful Memorial Day, too, Cleo. I, too, enjoyed seeing the proud members stand up and be recognized.

      ~ Krista

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  6. I always have egg whites in the freezer from using the yolks for custards/curds so I think this will be a really good use for some of them.

    I would also like to see at least a few low carb recipes.

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    1. Another great point. Seems like everyone is trying to eat low carb these days.

      And you're so right about the egg whites in the freezer. I almost never have leftover egg whites because I always make them into meringues!

      ~ Krista

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  7. Meringues, freehand! Love it. I thought I'd have to pipe them.

    Egg whites in the freezer, really? Cool.

    Happy Memorial Day to all. Again, thanks to the troops and all those who serve in so many capacities. We have a great country. May we find healing and compromise in the days ahead so all may can continue to thrive.

    ~Avery aka Daryl

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    1. One reason I posted this is to show how cute they can be, even made freehand with the back of a spoon. So easy and uncomplicated!

      ~ Krista

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  8. Thank you so much for sharing the video, Krista. We must never forget that we have men and women serving all over the world, today, away from their families.....for us. And when they come home, they should be honored, respected and nurtured as well. Thanks again!

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    1. Beautifully said, Adrienne. They deserve it!

      ~ Krista

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