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What To Do with that Tasteless Canteloupe 3

Posted on August 25, 2011 by crankycheryl

We were standing around the melon bin at last week’s CSA pick-up, and I was explaining to my mom what I knew about picking out a good canteloupe.

  1. It should feel heavy for its size.
  2. Its blossom end should have some give.  (Which end is the blossom end?  One side will be where the fruit broke from the thick vine, and you’ll be able to see the outline of where the vine was.  The other end is where the fruit grew from the flower, and that’s where you’ll want to press to see if it’s a little soft.)
  3. It should smell like you want it to taste – fruity and a little sweet.

So people started gathering around, looking at me and looking down at the melons in their hands.  I kept repeating myself, and soon there was a small group of us standing around sniffing and hefting and poking and nodding and shrugging.

Though my 3-point list let me pretend to be a candidate for mayor of Melonville, as often as not, I end up with a tasteless melon from our CSA share.  At the store, I ask for a taste of melons before I buy them, and if I can’t have a taste and end up with a dud then I’ll return it for a refund.  But you can’t do that at the farm, and that’s why I’ve been working on ways to use those less-than-perfect ones.  Here are a couple of my latest favorites.

Spicy Honeyed Canteloupe
Serves ~10 (adjust as necessary – we were having a dinner party and so wanted a big platter)


Ingredients
  • 1 whole canteloupe, seeds removed, sliced
  • 3 T. honey
  • 1 t. hot pepper (I used Aleppo, which has a great texture and is mildly hot.  You could sort of fake it with 1/2 t. sweet paprika and 1/2 t. hot pepper flakes)
  • sprinkle of kosher salt
To prepare:
  1. Put melon on platter, drizzle honey over, then sprinkle pepper and salt.
  2. Serve either cold or at room temperature.
Canteloupe Lemonade
6-8 servings
Ingredients
  • cubed flesh from one canteloupe, pureed in blender with 2-3 T. water
  • 2 c. lemon juice
  • 3/4 – 1 c. sugar, depending on whether the melon is at all sweet
  • water as needed
To make:
  1. For a smooth lemonade, strain the canteloupe through a mesh strainer, add water as needed to get to 6 cups total liquid.  If you don’t mind some texture, you can skip the straining and just add water as necessary to get to 6 cups.
  2. Mix together canteloupe, lemon juice and 3/4 c. sugar.  Stir well to dissolve sugar, then chill and serve.
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Zucchini-Cheddar Muffins 0

Posted on August 22, 2011 by crankycheryl

What kills me is that when I consult this blog as a record of my days, it’s going to look like I did practically nothing this summer.

Friends, I did everything this summer.  The boys and I have been out and about, camping and playing and exploring. We’ve read a ton and seen movies and visited family and friends.  I’ve been cooking up a storm.  Canning, freezing, snacking, everything.

I’ve been working, and even (sound the trumpet) am preparing to start a brand new full time job with the University of Vermont’s Center for Sustainable Agriculture.  (Which, let’s face it, I wouldn’t jinx by advertising in advance, except the director has called and gotten my social security number and birthdate to get my paperwork started, so I’m pretty sure it’s true.)

I’ve written articles and emails and lots and lots of copy for a variety of projects.  Just not here, somehow.

Ah well.  We’re here now.

Among all of these other things, I had the good fortune to be able to provide the food for a friend’s brunch on the day after his summer wedding.  They had friends and family coming from all over the country, and they wanted to show off Vermont’s great food with a big Green Mountain brunch feast.

We got planning, and I scored some help from a friend who’s a NECI grad, and we spent a couple of days making all manner of piecrust and waffles and slicing fruit and making currant lemonade and steeping fresh mint for iced tea.  And maybe the most humble-appearing item of our line-up were these muffins, more like scones because they were so rich.  And containing zucchini because Pike said, “Well, it’s summer in Vermont.  We’ve got to have zucchini there.”  Which is totally true.

These muffins are so buttery, cheesy and good that they would have deserved to be on the menu anyway.  Just today, weeks later,  Z. helped himself to one right out the freezer from the few leftovers we’ve still got.  He would have eaten it that way, but Greg took pity and got him to thaw it in the toaster oven first.  Good.   Good either way.

Zucchini-Cheddar Muffins
Makes about 12
Adapted from Joy of Cooking

  1. Preheat an oven to 350.
  2. Grease a 12-cup muffin tin and set aside.
  3. Whisk together in a bowl:
  • 3 c. all-purpose flour
  • 4 t. baking powder
  • 1 t. salt
  • 1/2 t. baking soda
       4.   Add and toss to separate and coat with the flour mixture:
  • 1 c. shredded zucchini
  • 1 c. shredded cheddar
  • 1/4 c. chopped scallions
  • 3 T. chopped fresh basil (we had purple, so that’s what I used)
      5.   Whisk together in another bowl:
  • 2 large eggs
  • 1 c. buttermilk or yogurt
  • 4 T. melted unsalted butter or vegetable oil
       6.  Add to the flour mixture and mix with a few firm but gentle strokes, just until the dry ingredients are moistened.       (Let the batter stay lumpy.)   Scoop into cups of pan, then bake for about 30-35 minutes, or until a skewer comes out     clean.  Let cool in pan for a few minutes, then enjoy while a little warm, or else cool on rack.

 

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The Vermontito Mojito 1

Posted on July 02, 2011 by crankycheryl


I’ve come late to liking rhubarb, but I’m making up for that with gusto now.  And with alcohol.

The spring favorite is a nice Vermont approximation of citrus flavors and along with booze and some mint and maple, it makes a great mojito.*

 

It’s also a really nice pink rhubarb lemonade if you leave the liquor out.

Vermontito Mojito
makes 4

  • Ice
  • 6 ounces light rum (you can use some Vermont vodka if you really want to keep it local)
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 4 cups chopped rhubarb stalks (toss out those leaves – they’ll give you a tummyache)
  • 1/3 c. maple syrup (or more to taste)
  • Club soda

1.  Cook the rhubarb with 2 cups of water on a low simmer until very soft, then either strain to get the liquid (mashing up the rhubarb well to get out all of its sour goodness) or blend in a blender.  Cool liquid before using.

2. Place ice in beverage shaker then add in the rum/vodka, 8 broken up mint sprigs, 1/2 cup rhubarb liquid and maple. Shake well, taste and adjust with more rhubarb juice or syrup as necessary.  Serve over ice in a high ball glass, topped off with a splash of club soda and a sprig of mint.

4.  Get ready to make a second batch.

* Purists could quibble about my appropriation of the term “mojito” for a drink with no lime and no rum.  I don’t disagree, but would just suggest that this is a lot closer to an actual mojito than, say, a green apple martini is to that actual cocktail.

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The June List 2

Posted on June 21, 2011 by crankycheryl

We picked strawberries today at the Charlotte Berry Farm, a.k.a. “berry picking heaven.”  The boys love it because they have excellent toys and creemees, and I love that the farm is owned and staffed by lovely people who don’t spray their strawberries with all manner of toxic badness.

Though the little guys did primarily focus on Legos, I got E. in the field with me to pick berries for the first time ever.  He was racing up and down the rows with his flat, screeching when he found big berries and plucking and plucking away.  Who knew that all I had to do was casually tell him to come with me and he would?

And if we’re picking strawberries, it must be June, a realization that leaves me in the blessed and happy-anxious state of preparing for the Vermont harvest ahead.  It’s true that it’s off to a slow start because of our sodden fields (beautifully written about by Melissa Pasanen in our local paper).  But it’s still time to think about preparing for easy meals in the hot months ahead – not to mention the long winter that’s not too far behind.

So today’s Tuesday Tip is my Food To-Do List for June.  I’m about halfway through, and I will or won’t get there but at least we’ll have berries.

  • Try to use up any lingering 2010 food that’s still in the freezer.
  • Then defrost the freezer.  But do remember to put down something to catch the water.  Yep.
  • If buying ahead, choose items that will combine well with salad ingredients or grilled meals.
  • Pick strawberries for freezing or canning (this year I’m not making strawberry jam and am only freezing).
  • Pick first greens for braising/cooking and blanch and freeze them.
  • Put aside one or two cool nights for baking muffins, cookies and biscuits so I’ve got some baked goods in the freezer for when it’s too hot to crank the oven.
  • Pick rhubarb and freeze it.
  • Pick thyme before it’s in flower and dry it (oops – nearly before it’s in flower).

Or you could just go have a creemee.

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Dandelion Fritters 0

Posted on May 10, 2011 by crankycheryl

It’s May in Vermont so I’m looking at leaves.  With the rain, all the rain, and the sun the world just seemed to bounce into technicolor overnight.  Now the trees are all blossoming in that golden green of spring, vibrant everywhere.  Chartreuse fuzzy leaves, new red maple buds, dogwood and flowers suddenly there.

I’m a little embarrassed to admit how amazing I find plants.  Really – a tomato plant in fruit can leave me speechless.  How do these simple life forms know to do what they do – a petal here, a bud there, a leaf that curls just so.   How does a bud know when to open?  How does it turn that tightly curled bead into an unfurled leaf overnight?

But this year I’ve been teaching in our school’s environmental education program and I’ve learned that I had that point wrong.  The bud forms slowly in the year before it blossoms.  It spends the good growing days using the plant’s resources to build the leaves that will appear next year.  It’s not a miracle, or maybe not a sudden miracle:  it’s slow growth under the surface.  The plant doesn’t have to spring into action when the weather is most in doubt and turn itself beautiful.  It just had to do a little bit at a time when light and food and water were plentiful, and then sit tight and wait through the hard times.

And when the sun is good and strong get out there and stretch and reach and grow.  And, if you’re in my family, get out there and forage for what you can freely find – like the dandelions just after they burst bright and yellow into the spring.

Dandelion Fritters
Serves 2

  • 2 cups of dandelion flowers, rinsed gently but thoroughly (make sure to pick them where the dogs haven’t been and nothing has been sprayed on them)
  • 2 eggs
  • 1/2 cup flour (I used chick pea flour, but just about anything would be fine)
  • 1/2 t. salt
  • 1/4 t. black pepper

Whisk together eggs, flour, salt and pepper until smooth and free of lumps, then beat in the dandelions.

Heat up 2 T. butter in a medium skillet until bubbling and fragrant, then pour in dandelion-egg mixture.  Cook for 3-4 minutes or until firmly set on bottom, then flip and cook 2-3 minutes more.  Serve immediately.  It’s nice with a salad, and a little hot sauce won’t hurt a thing.

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In Praise of Maple 3

Posted on March 27, 2011 by crankycheryl

We would go to the Dakin Farm pancake breakfast every year.  Before we were married, before we had kids, while pregnant, with babes in arms, we went.  Being a city-dwelling transplant to Vermont, I loved to get that close to the making of the year’s maple syrup.  I love how Dakin has tables splayed all over the store and you just sit next to the folks who live up the road, or the mayor, or the group who just came over after church.

 

I love how the family members and staff are there year after year.  How someone from the Cuttings family seems to be within a few feet of the big evaporator at all times.  I love walking in and seeing that the girls are bigger, that the nice guy who pours those huge perfect pancakes on the griddle is there again, ready to ladle molten butter all over whatever’s on your plate.

And I like how things have changed too, but not too much.  Now they offer fresh fruit.  And have an official price for vegetarians since they’re skipping all that piggy goodness.  I like that they have this new line of well-priced pizzas and chili and are branching out while still churning out the syrup and bacon that put them on the proverbial food map.

This year we sat in our usual place in the back shipping room.  Friends crowded in and so I stood and perched and got to survey the filled tables.  To our left was a grown daughter with her mom and dad, mom in a wheelchair and needing to be fed, clearly in the grip of dementia and being loved so tenderly by her husband and daughter who offered up syrupy bites.  The big group of Asian tourists with a new baby in the midst, looking around and smiling at it all.  Groups of students from our local colleges, piling on the all-you-can-eat fare.  A single dad looking like he’s barely keeping things together, but there they are, syrup dripping down their snowsuits and all.   Z. walked up and looked around with me and said, “Wow.”  Everyone comes to pancake breakfast.  “Poor lady in a wheelchair,” he said.  “It’s all right,” I told him, “she can still come to Dakin because she has people who love her.”

I think it’s Dakin where the boys learned the social graces of free samples, and was where they maybe learned that even though their parents divorced, life might not be too bad if everyone can sit together a table covered with a red and white plastic checked tablecloth and pass the syrup and talk about the day.

And I love this annual meandering day that takes us back up Route 7 to stop at Shelburne Farms, where the lambs seem to be popping out of ewes every time someone turns around.  The air is bitter cold still, but we’re here with the farm babies and we know that spring really can’t be too far.  Can it?

And the day was made better by not getting spit on by Freckles the guard llama as I did last year.  Plus I had the bonus of being able to tell the story to everyone who was gathered around, and feel very farm-savvy by telling them to GET BACK when his ears lay against his head.

We talked and we played and the kids chased chickens and climbed big melting, dirty piles of snow.   And we pondered the weird contradiction of adoring these new little animals who may be on our plates later this year, and felt good knowing we could be back in the same place, with the same conversation, next year.

Staging your own maple celebration?  Here are a few favorite recipes from previous posts:

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Vermont Mulligatawny 1

Posted on March 25, 2011 by crankycheryl

I’ve had a cold for a week and all I want is soup.  Spicy soup, especially.  And the other day a can of coconut milk jumped out of the cupboard (probably literally, as you know if you’ve ever seen how I cram things in there) at me, and I had some chicken breast left over from a roast chicken (I always do, since I really don’t like white meat), and before I knew it, mulligatawny was on its way.

You know mulligatawny, right?  It’s the creamy curried soup with chicken and usually rice.  In this case, I had root vegetables about and used those instead; it was a nice change from the other ways we’ve been eating them all winter long.

And the soup was just right for this cold-riddled time of year: creamy, spicy, hearty and great for warming you up from the inside out.  Even our visiting 5-year old neighbor agreed … while E. & Z. were eating frozen Costco pizza and staring at him in a sort of confused surprise.

A couple of cooking notes:

  • I started with cooked leftover chicken, but if yours isn’t cooked, cut it into pieces and brown it well in the first step, removing it before you add the vegetables, and then returning it to the pot to finish cooking in step 4.
  • Go ahead and substitute in other vegetables if you like, but make sure they’re mostly of the mild and savory variety for best flavor.

Vermont Mulligatawny
Serves 3-4

1.  In a big pot, heat until rippling:

  • 3 T. mild oil (I had some palm oil around, which I used for the flavor.  This would also be a good place to use up any ghee or coconut oil you may have.)

Add:

  • 2 carrots, cut into small-ish dice
  • 1 celery root, peeled and cut into small-ish dice
  • 2 potatoes, cut into small-ish dice
  • 1 onion, cut into small-ish dice
  • 3 cloves garlic, minced
  • one 1-inch piece fresh ginger, peeled and minced (I was out and added 1 T. ground ginger instead)

3.  Stir, then add to it:

  • 1 T. curry powder

Which is what I totally would have done if I had had it.  Fortunately I had a lot of interesting bits of spices and seeds and things around and got out my awesome molcajete and ground it up instead, using approximately:

  • 1 small dried hot pepper
  • 1 t. cumin seeds
  • 1 t. turmeric
  • 1/2 t. coriander seeds
  • 1 cardamom pod

4.   Add 2 T. water, then cook the vegetable and curry mix over medium-low heat, covered, for 20-30 minutes, or until vegetables are easily pierced with a fork.

5.  Add to the pot:

  • 2 c. cooked chicken, cut into pieces about the same size as the vegetables
  • 1/2 t. salt
  • 4 c. chicken stock (or vegetable stock, or water if you must)

Stir well, bring to a boil, then add:

  • 1 – 1 1/2 c. unsweetened coconut milk (if you’re calorie-careful you can use the light version of this)

Stir it some more.

6.  Ladle into bowls and serve, with fresh cilantro, or apple slices, or lemon wedges, if you like.  We had none of these and were just fine.

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Adorable Empanadas, or How I Scored a Princess Bat 3

Posted on February 19, 2011 by crankycheryl

Z.’s kindergarten teacher saw that I was making empanadas on a Facebook post, and asked if I might come in and do them with the class.  They were wrapping up their five-senses unit, and a hands-on cooking activity seemed a fun way to use those senses.

If you’re not familiar with them, empanadas are little turnovers popular in South America and parts of the Caribbean.  The crust is flaky like a pie crust, though just a bit more doughy.  Often filled with spiced ground meat, they can also contain vegetables, beans, even sweet fruit fillings (think portable pie).  I let Z. pick the flavor (potato and cheese) and started the planning.

The constraints were time and food safety, and the desire to give them a good product that they could succeed at while feeling proud of.   (If you’ve ever cooked with a group of kids you know that they can feel cheated if they don’t have something substantial to do in the creation of the food.)

The solution was to prepare the filling and crust ahead of time, and to leave out the raw eggs or anything that could be dangerous if a kid found himself sampling the ingredients raw.   Easy.  So, with my bag full of dough and filling, I arrived for the activity, we talked about how we use our senses to see the food we’re making, and listen to its crunch or sizzle, and smell its delicious smells.  Then we washed hands thoroughly (I’ve seen what these people do with those hands) and off we went.

Potato & Cheese Empanadas
About 20 turnovers

The Filling

Mix together thoroughly:

  • 4 c. leftover mashed potatoes
  • 1 c. shredded cheddar
  • 1/2 c. butternut squash puree (totally optional, but I have a reputation to maintain)
  • 3/4 t. salt

Set aside.

The crust

1.  Place in a large bowl or food processor:

  • 6 c. all purpose flour
  • 1 T. baking powder
  • 2 t. salt

Stir or pulse until combined, then add:

Pulse or mix until mixture looks like coarse crumbs.  Drizzle over the top:

  • about 1 1/4 c. water

Pulse just a few times or mix gently with fork until dough is just dampened enough to gather into a ball.

2.  Divide into ~20 flat disks, each with a piece of parchment or wax paper between them.  Refrigerate for an hour, or until you’re ready to proceed.  N.B. – If you do make this ahead of time, make sure you give the dough an hour at room temperature to get it to a workable consistency before proceeding.

Construction

1.  Preheat oven to 400.

2.  Take each disk one at a time, and roll it or press it into a circle.  In our class we distributed a piece of parchment to each kid, which is worth bringing in if your fabulous teacher doesn’t have it right at hand.

Press the dough (or help the kids press the dough) into a circle.  The shape doesn’t matter terribly, but it should at least have even edges and be symmetrical so it will fold over and seal neatly in an upcoming step.

3.  Take a rounded tablespoon of the filling, and put it just below the center of the circle.  Kids will need help with this as they’ll be likely to put too much filling on for it to close up properly.  How you deal with that is up to you – it’s not a bad idea to let kids learn some food science by seeing what happens when they make different cooking choices.  On the other hand, it’s nice to let everyone succeed in a class setting.

4.  Fold over the dough from top to bottom and seal by pressing.  If your dough is at all crumbly, dipping your finger in water and running it along the edge can help the edges sort of glue together.  Use a fork to crimp the edges, and then place each on an ungreased baking sheet until they’re all completed.

5.  Poke each with a fork two or three times.  Then give them an egg wash by beating

  • an egg or two with a little milk or water and then brushing on the top.

Then we had to run, run, run our empanadas to the kitchen to have them baked before pizzas went in the oven for Pizza Day.  You don’t mess with Pizza Day.

5.  Bake for about 15 minutes, until nicely browned.  Let cool for a few minutes (or the amount of time it takes to run back up the hall to your classroom) and then cut in half and eat.

What we found was that about half the kids were willing to try them, and most of those loved them.  Z. was too conflicted by the warring emotions associated with having me in the classroom and just couldn’t manage eating a new food too.  But one of his friends especially loved them, and that’s how I got my very own Princess Bat.

Swoon.

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Pink Potato, Chicken & Vegetable Pie 3

Posted on February 15, 2011 by crankycheryl

Dairy free, gluten free, nut free, bovine free, soy free, low salt.  Plus Vermont localvore, and bright pink.   It was a potato-crusted chicken (or chick pea)  and winter vegetable pie for 40 for Burlington CoHousing’s Valentine’s Day dinner.

This recipe definitely exemplifies my “smoke ’em if you got ’em” theory of cooking.  In the cohousing kitchen we nearly always have leftover unused ingredients from previous meals:  my scavenging yielded peas and frozen brussels sprouts for the pie, plus some bonus greens for the slaw we served on the side.  I had wheedled vendors at this weekend’s farmer’s market for their less-than-perfect roots, and combined with what we had around.  The quantities and specific vegetables below are just a guide to get started – use what you’ve got, or can get cheaply.

Advance notes:

  • If you’re doing a meat version, make sure you’ve got the meat itself cooked and ready ahead of time.  Because we were cooking for 40, I used two large chickens; for 8 people about a half chicken should be enough.
  • Will your children eat pink mashed potatoes?   Do tell.   Z. kept both objecting to the food on his plate and eating the food on his plate, spearing Brussels sprouts and squealing “cabbage ball!” while giggling and eating away.

Chicken & Winter Vegetable Pot Pie with Pink Potato Crust
Reprinted from February 2011 Vermont Woman
Serves 8
1.  Starting your engines:
Turn on oven to 400.  Generously oil two rimmed baking sheets and set aside.

Put large pot of salted water on to boil.

Butter the bottom and sides of a nice deep lasagna pan, or other fairly large baking dish.  Set aside.

Cooked vegetables all heaped up in a gorgeous Vermont winter type of pile.

2.  Get those vegetables ready:

Chop into 1” pieces and place in large bowl:

  • ½ butternut squash (peel if you like)
  • 2 peeled beets
  • 3 medium-large peeled parsnips
  • 3 carrots

Clean outer leaves, and cut in half if very large:

  • 1 lb. brussels sprouts

Add sprouts to bowl along with:

  • ½ t. salt
  • few grinds fresh pepper
  • 3 T. olive oil
  • 1 T. balsamic or apple cider vinegar

Toss well (it’s easiest if you use your hands)  Spread onto prepared baking sheets into single layer, and place in oven.  Bake for about 30 minutes, or until sizzling and very tender when poked with a fork.  Leave oven on.

 

They're so beautiful. Let's look at another shot of those veggies.

4. Next stages of construction:   Take 3 or 4 pieces of beet, puree in a blender or with a hand-held immersion blender, and put puree in a medium-large bowl and set aside.  Place other vegetables in your prepared baking dish and toss with:

  • 3 c. cooked chicken (or turkey, or chick peas, or cubed firm tofu – Vermont Soy’s Maple-Ginger is perfect in this)
  • ½ t. ground thyme or 1 t. dried thyme leaves or whatever herb you feel like.
  • 1 T. flour (or rice flour, if you want to keep this gluten free)
  • ½ t. salt
  • ¼ c. broth or water

4.  And the potatoes:
While pot of water is heating, peel (if you like, or if your potatoes aren’t organic) and quarter:

  • 3 lbs. potatoes

Once water is boiling, add potatoes to water and cook at a gentle boil until tender, about 20 minutes.  Remove potatoes to bowl with beet puree.

5.  The mash:
Add to bowl:

  • ¼ c. butter
  • ½ c. buttermilk
  • ½ t. salt (or to taste)
  • beet puree

Then mash or whip until very smooth and creamy.  I like to use a hand-held electric mixer and beat them until they’re smooth and kind of gooey, but you should use whatever method gives you the potatoes that feel right to you.  (Vegan/dairy free version:  1/4 c. olive oil, 2 T. tahini, salt, reserved beet puree, which is what we made and it was deeeeeeeeeee-licious.  Look how adorable those pink potatoes, not to mention the fabulous Ming and Melinda with whom I was cooking!)

 

6.  Putting it all together:  Here’s where you can be fussy or not fussy.  There’s nothing wrong with taking a big spoon and dropping spoonfuls of the potato mix in a rustic fashion over the top of the vegetable and chicken mix.  Or you can use a pastry bag and pipe it on.  They’ll both taste great.

We used chick peas to indicate the vegetarian version.

7.  Cooking it up:  Bake for about 25 minutes at 400, until edges are starting to get golden and the filling is bubbling.  Let cool for a couple of minutes and then serve.

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Valentine’s Day Meringues 0

Posted on February 12, 2011 by crankycheryl

They’re pink, they’re sweet, they’re simple and light as air, and they’re my entry for the City Market We Love Local Food Dessert Recipe Challenge.

City Market is acceptng entries until 2/20 and you should feel free to go ahead and enter, but don’t make anything better than this because I want to win the year of maple syrup, okay?

A couple of notes in advance:

  • Make sure you’ve got parchment or silpat sheets ready ahead of time.  You really need the easy-release feature for meringues.
  • Have a roasted beet around and this will come together very quickly.
  • For the purposes of striving for an extra-beautiful picture, I decided I was going to try to make really beautiful meringues and went to the trouble of loading up my pastry decorator-tube thing and attempted to pipe out shapes.  I didn’t get better results than I do just using a spoon, but you should give it a try if you want.

Naturally Pink Meringues
About 30 meringues

1.  Preheat oven to 250.

2.  Have ready:

  • 1 medium roasted beet, pureed until exceedingly smooth with 2 T. maple syrup
  • 1/2 c. maple syrup

3.  Beat until they stand in firm peaks:

  • 6 egg whites
  • 1/8 t. cream of tartar
  • tiny pinch sea salt
  • (optional: 1 t. vanilla or rosewater)

 

4.  With the beater still going, add in:

  • 2 T. beet puree, one tablespoon at a time
  • maple syrup, in three slow pours

Beat well until well incorporated and a lovely shade of pink.

5.  Drop by heaping tablespoons on parchment-covered baking sheets.  Place in oven and turn heat down to 225.  Bake for about 1 1/2 hours, then turn off heat and leave in oven for several hours (I always leave them in over night).

Gently remove and store in a covered container for up to 2-3 weeks.

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