YumSugar

Reader Recipe: Berry Lemon Meringue Cake

YumSugar — Mon, 29 Jun 2009 11:30:22 -0700

We are currently fixated on red, white, and blue foods, and this berry lemon meringue cake is absolutely no exception. If you're short on ideas for an Independence Day dessert, this cake would be perfect. After all, what could be more festive (and all American) than super-seasonal berries, moist white cake, and a fluffy meringue topping? When I make this for my friends and family, I'll throw in fresh blueberries for added holiday measure. Get into the Fourth of July spirit when you read more

Make Use of Summer's Berries With Ina's Pavlova

partysugar — Fri, 12 Jun 2009 16:00:24 -0700

Ever since I saw Ina Garten make a berry pavlova on her Food Network show, Barefoot Contessa, I've fantasized about making one myself. The episode debuted in 2006 and here I am three years later, finally making the recipe! A pavlova is a dessert consisting of a meringue disk filled with whipped cream and chopped fruit.

Although it requires time and patience, the recipe is rather simple. The three components are made separately and then are combined just before serving. Ina's pavlova includes blueberries, but I subbed in cherries - feel free to use your favorite fruit.

The final dessert is sophisticated, scrumptious, and ideal for Summer entertaining. The outside of the meringue is crisp, while the inside is pillowy and marshmallow-like. The whipped sweetened cream forms a fluffy cushion for the perfectly ripe plump berries. To get started with your own pavlova you'll need the recipe so, read more.

Mixed Berry Pavlova
Modified From Ina Garten

Ingredients

4 large egg whites, room temperature
1 teaspoon cornstarch
Pinch of salt
1 teaspoon white-wine vinegar
1/2 cup sugar
1/2 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh cherries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows

Directions

Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 9-inch circle onto parchment. Turn parchment over, marked side down.
Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy.
Gradually add sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes.
Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.
Using a rubber spatula or a large spoon, spread meringue into marked 9-inch circle on prepared baking sheet, forming a well in center.
Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. The inside should still be marshmallow soft. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour or overnight. It will be crisp on the outside and soft on the inside. When cool, carefully remove from parchment. Pavlova can be stored in an airtight container for up to 2 days.
Spread the top completely with sweetened whipped cream.
Combine the strawberries, cherries 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.

Serves 8-10.

Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon 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!

Makes 1 cup.

Triple Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon 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.

Makes 2 cups.

Print recipe with images | without images

View 16 Photos ›

Come Party With Me: Summer Solstice - Dessert

partysugar — Wed, 18 Jun 2008 16:15:33 -0700

After serving the Italian style meal at your summer solstice dinner, wait at least a half an hour before offering guests dessert. Set up a decadent dessert buffet with fresh berries and store bought sorbet. Supplement the menu with one show stopping, homemade dessert. A cold, creamy chocolate silk pie is rich and delicious. The pie has to be made in advance making it an ideal finish to a party. To check out the recipe, which I found on MyRecipes.com, read more.

Chocolate Silk Pie
From Cooking Light

Ingredients

Crust:
1 (10-inch) piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup sugar
1/2 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
1 3/4 cups 2-percent reduced-fat milk
4 ounces semisweet chocolate, chopped
Meringue:
5 large egg whites
1/4 teaspoon salt
1 1/4 cups sugar
2/3 cup water
Grated chocolate (optional)

Get more recipes at MyRecipes.com

Directions

Prepare and bake piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk.
Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°F.
Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.

Serves 10 (serving size: 1 wedge).

Nutritional Information: CALORIES 314(26% from fat); FAT 9.1g (sat 3.4g,mono 2.1g,poly 1.6g); IRON 1.4mg; CHOLESTEROL 4mg; CALCIUM 58mg; CARBOHYDRATE 55.8g; SODIUM 257mg; PROTEIN 6g; FIBER 2.2g

Like the recipe above? Try out some of these other ones:

- 10 Cool and Creamy Desserts Under 300 Calories
- Entertaining Menus and Party Ideas
- Eat Smart at CookingLight.com
- Get More Chocolate Recipes

Print recipe with images | without images

Come Party With Me: Bridal Shower - Dessert

partysugar — Wed, 14 May 2008 10:03:58 -0700

When I picture a bridal shower, a dainty miniature dessert comes to mind. A bite sized dessert is perfect for a shower where an all female crowd will not want to consume anything too heavy or rich.

These luscious looking, little lemon meringue pies are tiny and delectable. Serve after opening presents or playing games with purchased chocolate truffles, sparkling wine, and tea.

For more wedding ideas go to IDoSugar. To take a look at the recipe, please read more.

Little Lemon Meringue Pies
From Food Network Kitchens

Ingredients

Crust:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt
Lemon Filling:
1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed
Meringue:
1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard nonstick muffin tin

Directions

Make crust: beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk.
Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter.
Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.
Position a rack in the lower third of the oven and preheat to 325°F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights.
Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.
Make lemon filling: combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute.
Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
Make meringue: bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135°F) and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes.
Dollop or pipe on top of the filling.
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

Serves 6.

Make ahead: the crusts can be made, baked and frozen up to 2 weeks. The curd can be made up to 3 days in advance and refrigerated. The meringue can be made up to 1 day in advance and refrigerated. They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

Print recipe with images | without images

Get Your Pie On

partysugar — Thu, 29 Nov 2007 05:28:33 -0800

Instead of making traditional pumpkin pie, this year I surprised my family on Thanksgiving with a pumpkin meringue pie! There are three elements to this pie, so I made each one on a different day. The cream cheese pastry crust is simply flavored with cinnamon, nutmeg, and ginger. The exquisite filling - I could not stop licking the bowl! - is made with an infused cream and pumpkin puree. The topping - that's made minutes before serving - is a classic meringue. The hardest part was rolling out the dough, but after a few emergency calls to YumSugar, it was ready to bake. For the to-die-for recipe, read more

Pumpkin Meringue Pie
From Food & Wine magazine

Cream Cheese Pastry:
2 1/2 cups all-purpose flour
1 tablespoon light brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
1/4 cup cream cheese (2 ounces), softened
1 stick (4 ounces) cold unsalted butter, cut into tablespoons
3 tablespoons ice water
1 large egg, lightly beaten
1 teaspoon vegetable oil
1/2 teaspoon pure vanilla extract
Filling:
1 quart heavy cream
2 cinnamon sticks
6 whole cloves
1 whole nutmeg
1 cup light brown sugar
4 large eggs, separated
One 29-ounce can unsweetened pumpkin puree (3 1/2 cups)
1/4 cup granulated sugar
Meringue Topping:
1 cup sugar
1/2 cup water
4 large egg whites

Make the crust: in a food processor, combine the flour, brown sugar and spices, if using, and pulse to mix.
Add the cream cheese and pulse until the mixture is sandy. Add the butter and pulse until the mixture resembles coarse meal.
In a small pitcher, combine the ice water with the egg, oil and vanilla and pour into the food processor; pulse until the dough just forms a ball.
Turn the dough out onto a lightly floured surface and pat it into 1 large disk for a tart or 2 small disks for pies.
Wrap the dough in plastic and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°.
On a lightly floured surface, roll out each disk of Cream Cheese Pastry to about 1/8 inch thick. Fit the rounds into two 10-inch glass pie plates and trim the overhang to 1-inch. Fold the overhang under the rim and crimp decoratively. Line the pie shells with foil and fill with pie weights or dried beans.
Bake the pie shells for 30 minutes, or until lightly colored around the edges. Remove the foil and weights and bake the shells for about 5 minutes longer, or until lightly browned and dry. Let the pie shells cool slightly.
Meanwhile, in a medium saucepan, simmer the cream with the cinnamon sticks, cloves and nutmeg over moderately low heat until reduced to 21/2 cups, 25 to 30 minutes. Let cool, then strain; discard the spices.
In a large bowl, using an electric mixer, beat the brown sugar with the egg yolks until thick and pale, about 3 minutes. At low speed, beat in the pumpkin puree. Gradually add the cream and beat until blended.
In a stainless-steel bowl, using clean beaters, beat the egg whites until soft peaks form. Slowly beat in the granulated sugar and continue beating until the whites are stiff and glossy. Stir one-fourth of the beaten egg whites into the pumpkin filling to lighten it, then fold in the remaining whites. Pour the filling into the pie shells and smooth the surfaces. Bake the pies for about 1 hour, or until the custard is lightly golden and just beginning to crack all over. Let the pies cool completely on racks.
Make the Meringue Topping: in a small, heavy saucepan, combine the sugar and water and bring to a boil; stir just until the sugar dissolves. Boil, without stirring, until the temperature registers 220° on a candy thermometer, about 10 minutes.
In a large stainless-steel bowl, using an electric mixer, beat the egg whites at medium speed until firm. Beating constantly, carefully add the hot sugar syrup to the whites in a thin steady stream; be careful not to splatter against the beaters or the side of the bowl. Increase the speed to high and beat the meringue until stiff, glossy and slightly cool.
Preheat the broiler and position a rack 8 inches from the heat. Starting from the edge of the crust, Spoon the meringue all over the pies and spread with a spatula, making decorative dips and swirls.
Broil the meringue for about 30 seconds, shifting the pies as necessary for even browning, serve.

Makes 2 pies.

Make ahead: the pies can be prepared through Step 5 and refrigerated overnight.

Print recipe with images | without images

Come Party With Me: Easter - Menu (Dinner, Dessert)

partysugar — Tue, 03 Apr 2007 15:08:37 -0700

No familiar holiday celebration is finished without a to die for dessert. After you've washed the dishes from your Easter dinner, show-stop your guests with an extravagant lemon meringue pie. The sunny yellow curd filling and pillows of soft white meringue topping could be defined as spring on a plate. If you have yet to make a pie of these sorts, I suggest you make one to end your Easter dinner. Look at the recipe, and read more

Lemon Meringue Pie
From Jim Fobel

For the pastry:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons cold unsalted butter, thinly sliced
4 tablespoons cold lard or solid vegetable shortening
3 tablespoons ice water
For the filling:
1 1/2 cups sugar
1/4 cup plus 1 tablespoon cornstarch
1/2 teaspoon salt
4 large eggs, separated
3/4 cup fresh lemon juice
2 cups cold water
1 1/2 teaspoons finely grated lemon zest
5 tablespoons unsalted butter, cut into tablespoons

Make the pastry: In a large bowl, combine the flour with the salt. Using a pastry blender or 2 knives, cut in the butter and lard until the mixture resembles coarse meal. Add the ice water as you toss the mixture with a fork. Gather the dough into a ball and knead 2 or 3 times until evenly moistened. Pat the dough into a 6-inch disk; wrap in plastic and refrigerate until chilled, at least 1 hour.
Preheat the oven to 425°. On a lightly floured work surface, roll the chilled pastry into a 12-inch round 1/8 inch thick. Fit the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch; fold the overhang under and crimp decoratively. Line the pie shell with foil and fill with pie weights.

Set the pie shell on a baking sheet and bake for 10 minutes, or until the edge has set. Carefully remove the foil and weights and bake the shell for 15 minutes longer, or until the bottom is firm and light golden; tap the bottom with a spoon if it bubbles up. If the crust begins to brown too quickly, loosely cover the edge with foil. Transfer to a wire rack and let cool.
Make the filling: Meanwhile, in a medium saucepan, combine 1 cup of the sugar with the cornstarch, 1/4 teaspoon of the salt, the egg yolks and lemon juice. Whisk in the cold water and cook over moderate heat, whisking constantly, until the mixture comes to a boil. Boil, stirring, for 1 minute. Remove from the heat and add the lemon zest and butter, stirring until the butter is melted. Pour the filling into the pie shell, cover with wax paper and let cool to room temperature.
Preheat the oven to 350° and position a rack in the upper third.
In a large stainless steel bowl, beat the egg whites with the remaining 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until stiff and glossy peaks form.
Remove the wax paper from the filling. Scrape the meringue onto the pie and gently spread it over the filling all the way to the crimped edge of the pie crust. Make decorative swirls with the back of a spoon.
Bake the pie for about 7 minutes, or until the meringue is golden brown. Transfer to a wire rack and let cool to room temperature, then refrigerate until chilled and set, at least 3 hours.
Cut the pie with a sharp knife dipped into hot water and serve.

Makes 1 pie.

Make ahead: the recipe can be made through Step 4 and refrigerated overnight. Top with the meringue and bake, then let cool before serving.

Print recipe with images | without images

What is your favorite Easter dessert? Tell me below and be sure to check back all week for this party as there is lots more to do: drinks, the look, and music.

Definition: Meringue

partysugar — Mon, 26 Mar 2007 00:08:42 -0700

Meringue
A simple mixture made of stiffly beaten egg whites and white sugar. It has many forms and consistencies ranging from soft to hard. Meringue is used as a base for lightening mousses and buttercreams or aerating batters. It can be baked and filled or eaten alone.

Savory Sights: Texas Big Hairs Lemon Meringue Tart

YumSugar — Mon, 15 Jan 2007 15:10:16 -0800

Thanks to everyone who's been participating in the Savory Sights group. Today's savory sight is actually a sweet looking one from luvbriere. Her Texas Big Hairs Lemon Meringue Tart looks so delicious and well-lit, why it's almost obscene! Thanks for sharing it with us, luvbriere.

Submit your food and entertaining photos (and don't worry if it doesn't look professional, it just has to look good!) to the Savory Sights group and your photo just might end up here.

This Thanksgiving, Make Triple-Chocolate Pumpkin Pie!

partysugar — Fri, 06 Nov 2009 13:00:33 -0800

Although I can't deny the deliciousness of a slice of classic, cinnamon-laced pumpkin pie, in recent years, I've expanded my horizons to somewhat non-traditional Thanksgiving desserts. Pecan pie? Surprisingly easy, yet wildly delicious. Pumpkin meringue pie? An unexpected crowd-pleaser. Pumpkin cake with pecan brittle and whipped cream cheese frosting? Devoured in seconds. Triple chocolate pumpkin pie? Sign me up! When I came across this recipe, while browsing Martha Stewart's Thanksgiving central, I knew I had to try it. If you've made pumpkin pie in the past, you can master this. It's actually easier because the crust is made from graham crackers instead of a standard pastry dough. The resulting pie is dense and rich. Each bite is an experience of flavors: first you taste chocolate, then pumpkin, and finally the sweet crust. To take a look at the recipe, read more.

Triple-Chocolate Pumpkin Pie
From Martha Stewart

Ingredients

For the graham cracker crust
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
For the filling:
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees.
Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Serves 12.

Print recipe with images | without images

View 25 Photos ›

Top Chef Quiz: Bachelor/Ette Party

partysugar — Thu, 27 Aug 2009 11:30:00 -0700

Did you catch the second episode of Top Chef Vegas? The chefs had to prepare appetizers that paired with shots and serve them poolside at a co-ed bachelor party. There was ceviche, savory meringues, and poorly executed creme brulee. Todd English guest-judged. Were you paying attention? Find out now when you take my quiz!

Photo courtesy of Bravo

Take the quiz