Today is my mother in law's birthday and we're going there for brunch. I'm bringing a quiche and dessert, a fruit dessert that of course I've never made before. It was inspired by the cranberries in our share and stumbling across this recipe. I followed the recipes as written, strange as that may be. We'll assemble them right before eating.
350 grams cranberries, fresh or frozen (this is the size of a package of cranberries in my supermarket–probably about 3 cups)
140 mL water (1/2 cup plus 1 tablespoon)
70 grams unsalted butter (5 tablespoons)
350 grams granulated sugar (1 1/3 cups)
4 large eggs
a food mill or, if you’re me, a fine-mesh strainer
1. Combine the cranberries and water in a saucepan, and cook over medium-low heat until the cranberries split open.
2. Push the cranberries through a fine-mesh strainer with the back of a wooden spoon, or if you’re lucky and have a food mill, pass them through that. Return the seedless puree to the saucepan.
3. Add the sugar and the butter, melting them into the puree at low heat.
4. Next, add the eggs, which you have beaten in a separate bowl. Make sure the sugared puree isn’t too hot, so you don’t cook the eggs on contact (it’s a good idea to remove the cranberries from the heat to cool slightly while you beat the eggs).
5. Cook slowly over low heat, stirring constantly. Do not allow the mixture to heat up too quickly, and never allow it to boil, or your eggs will curdle. Your curd is ready when it coats the back of a spoon. Cool slightly before transferring to jars to keep in the fridge. This recipe makes about 3 cups of curd.
Since I'd never heard of the dessert before, I did an Internet search and found this recipe for the meringue portion and followed the instructions here because, well, there were pictures and it used fewer egg whites than in the original recipe.
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
1 Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl.
2 In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.
3 Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn't use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.
4 Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.
5 Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white -- not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.
6 Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.
7 Served topped with your favorite filling - lemon curd, raspberry or blueberry sauce, and freshly whipped cream.
Makes 8-10 pavlovas.
Sam and I had to do a taste test of the meringues and he gave it a huge thumbs up although he wasn't impressed with the curd. I was. It's lovely.
Now I'm hoping the snow will allow us to actually get there...and home again! Over a foot predicted for today. Here's the quiche! No, I didn't follow a recipe.