Springtime Lemony Angel Food Meringue Torte

What shall we make for Easter Dinner dessert??? This is the question I kept asking myself all week. I have an idea, and someone else has offered me theirs, but before making the final choice, I decided to take a poll. I randomly asked six different sisters to answer this question. What immediately comes to mind when you think of choosing a most favorite Easter dessert?

Five out of six said “…something light and fluffy.” Four out of six said “…cool and creamy.” Three out of six said “…something lemony.” Two out of six said “…white or light yellow.” Interestingly enough, each of our desserts fit these descriptions, so we ingeniously combined them into one spectacular creation which we hope that many will enjoy!

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Springtime Lemony Angel Food Meringue Torte
SERVINGS
12servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
1hr
READY IN
2hrs

Ingredients

Instructions

To Make the Angel Cake:
  1. Preheat the oven to 350​ ​F and arrange an oven shelf in the bottom third of the oven. Sift the flour and 3½oz of the sugar together in a bowl and set aside.
  2. Whisk the egg whites in a large bowl with an electric hand whisk or mixer on a high speed for one minute until frothy. Add the lemon zest, lemon juice, cream of tartar and salt and continue whisking for 2-3 minutes, or until soft peaks form when the whisk is removed from the bowl. Increase the speed and add the remaining 7oz of sugar, one tablespoon at a time to form firm, but not stiff peaks.
  3. Sprinkle over one-third of the flour mixture and fold gently to combine. Repeat with the remaining two-thirds of the flour mixture folding gently to keep as much air in the mixture as possible.
  4. Transfer the batter to a 10 inch angel food cake pan. Gently run a knife through the center of the batter to remove any pockets of air. Cook for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  5. Remove from the oven and immediately turn upside down onto the tin’s cooling legs, or place over the neck of a wine bottle. Leave to cool for at least one hour. Run a knife around the inner and outer edges of cake to remove it from the pan. Invert onto a plate. Carefully use a palette knife to separate the cake from the base of the pan. Leave to cool on a wire rack.
To Make the Lemon Curd:
  1. Mix the egg yolks, sugar, lemon juice and lemon zest together in a large pan. Cook over a low heat, stirring with a wooden spoon, making sure to stir the sides and base of the pan.
  2. Cook for 5-7 minutes, or until the mixture coats the back of a spoon. Remove from the heat and stir in the butter. Pass through a sieve into a large jug. Fill two 12​ ​oz glass jars with the lemon curd and seal with lids. Cover the remaining curd with cling film and leave to cool.
To Make the Meringue Layers:
  1. Preheat oven to 275. In a mixer, beat the egg whites on medium speed until foamy. Switch to high speed and gradually beat in the sugar until stiff and glossy peaks form and sugar is dissolved. Add the vanilla.
  2. Remove beater whisk and by hand, gently fold in 1/2 cup sliced almonds.
  3. Line two sheet pans with baking paper and trace two circles of the base of the angel food cake pan - 10" diameter on each. Divide meringue between the two circles and form into rounds - staying 1/4" within the border - they will be about 3/4" high. Sprinkle with the additional 2 Tbsp of sliced almonds.
  4. Bake at 275 degrees for 3-35 min. or until golden and crisp. Remove from oven and cool on a rack.
To Assemble:
  1. Cut the Angel food cake in half horizontally
  2. On the bottom layer, spread some lemon curd, followed by cool whip, meringue layer, then the top of the angel cake spread with lemon curd, cool whip and then the top meringue layer.

This can be frozen and pulled out when ready to serve.
A lovely presentation for Easter and not as difficult as it sounds.
You can always make a box angel cake mix in place of the homemade one and you could buy a jar of lemon curd, but it's just not like the real deal!

Cran-Apple Compote with Meringue and Caramel Sauce

I had just finished my evening rituals with Gratsie (my Maine Coon cat) and was about to leave the family room when our guest cook sister entered the room waving her camera at me with a look in her eye that told me she was pleased with something she wanted to show me…

With one innovative idea she had succeeded in transforming our popular summer tart into a Fall/Winter version using apples and cranberries laced with caramel sauce, replacing the usual summer strawberries, peaches and nectarines.

A graceful (and delicious) transition from one season to another with an amazing result! We both smiled as the cat swished her tail, and we all went to bed purring.

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Cran-Apple Compote with Meringue and Caramel Sauce
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
2hrs
PREP TIME
35mins
READY IN
2 hrs35 mins

Ingredients

Instructions

Meringue
  1. Separate one egg at a time into a small bowl, letting the white fall into the bowl and discarding the yolk. If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl. Repeat with the remaining 2 eggs.
  2. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
  3. Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added. Continue beating until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
  4. Position racks in the upper and lower thirds of the oven; preheat to 200 degrees Fahrenheit.
  5. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan.
  6. Fill a 1-quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze.
  7. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner.
  8. Working with the bag perpendicular to the baking sheet, pipe the meringue into 2-inch-diameter tarts, spacing them about 1/2 inch apart.
  9. Bake the tarts until dry and crisp throughout, about 1 1/2 hours. Transfer the pans to wire racks and let the tarts cool to room temperature, about 15 minutes.
Apple-Cranberry Compote
  1. Peel and chop the apples of your choice. Sprinkle with lemon juice to prevent browning and set aside. For this recipe, we used Golden Delicious.
  2. In a medium-sized saucepan, melt the butter and add the chopped apples on medium heat.
  3. Add the sugar and seasonings to the apples and cook until fork-tender. Keep an eye on the apples and sugar, reduce heat if needed. The sugar should melt into a consistency similar to syrup. Turn the heat down if sugar starts to caramelize.
  4. Add the whole cranberries and cook a few minutes more until the cranberries start to burst. If you prefer, cook a bit longer to cook the cranberries a little more, adding sugar as necessary, depending on how tart the berries are.
  5. Remove from heat, set aside and arrange the meringues on a plate or serving platter.
  6. Gently heat the caramel sauce and spoon into the center of the meringue, tumbling the Cran-Apple compote on top. Drizzle with extra caramel sauce if desired.
  7. Serve at room-temperature and pair this tangy-sweet seasonal dessert with a steaming cup of tea, coffee or pressed cider!

Serve with your favorite Caramel Sauce!

Warm Goat Cheese Salad

Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.

In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.

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Warm Goat Cheese Salad
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.

Mid-Summer Israeli Couscous Salad

If you were a Moroccan housewife planning a family meal, in all likelihood it would include couscous. This inexpensive yet highly nutritious food, often thought to be a grain, is actually made from wheat. Rich with religious and symbolic meanings, the making of it traditionally is a female activity during which prayers are said invoking blessings and prosperity.
It is a very time consuming, labor-intensive task involving much hand labor: sifting, rolling, and re-rolling again and again until granules of similar sizes appear. Then it is sun dried and stored until its time of cooking. Fortunately most of us can simply purchase it at any grocery store in its ready-to-cook form at any time and its popularity rapidly continues to increase in the food world.
As in many other countries it is served differently from one area  to another. My favorite way is simply hot with a little oil or butter and onion salt. However guests who had it at last weekend’s dinner theatre with many added seasonings and various vegetables and herbs as we are showing it today said it was the best ever!
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Mid-Summer Israeli Couscous Salad
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins
PREP TIME
15mins
READY IN
45-55mins

Ingredients

Instructions

  1. Prepare the dressing by whisking 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl and put aside.
  2. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is godlen brown, about 5 minutes. Add broth, incease heat, and bring to a boil. Reduce heat to medium-low. Cover the pot, and simmer until liquid is absorbed and couscous is tender (about 10 minutes). If couscous is not fully cooked and seems dry, add more broth by tablespoonfuls until couscous has cooked all the way through.
  3. Heat 1 tablespoon of oil in a nonstick skillet over high heat. Add remaining garlic, onion, bell pepper, and zucchini and sauté until tender (about 3 minutes).
  4. Sprinkle with salt and pepper. Transfer vegetables to large bowl and add chopped mango.
  5. Add couscous to bowl with vegetables and mango. Drizzle with dressing and toss with chives and cheese. Season with salt and pepper to taste.

Crab-filled Avocados

Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet?  A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea?  “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual.  You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7.  I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
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Crab-filled Avocados
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
20mins
READY IN
20mins

Ingredients

Instructions

  1. For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
  2. Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!

Beef Tips with Mushrooms and Sherry

Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!

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Beef Tips with Mushrooms and Sherry
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins
PREP TIME
20mins
READY IN
35 mins

Ingredients

Instructions

  1. In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
  2. Remove steak tips from marinade and pat meat dry. Reserve marinade.
  3. Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
  4. Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
  5. Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
  6. Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.