Mini Berry Meringue Cups

Baking Hot Summer
Today is the last day of school—and the official first day of summer if you ask any kid. The trials of distance learning via Zoom can now make way for better things like the Mr. Softee Ice Cream truck and days at the pool. For us, the last day of school also marks the beginning of the calorically perilous time known as Sophie Baking Season.

When there are no classes to attend or homework to be done, my daughter heads to the kitchen to fill her days. For her brothers, this means that there is a better than average chance that they will be eating something for lunch that is not a bowl of cereal. Biscuit sandwiches are one of her go-tos as are any Asian dumplings. But, while there are always exceptions, nine times out of ten, when Sophie is in the kitchen she’s baking something sweet. This makes this time of year a killer on your calorie count. Her weapon of choice? Cookies…

It would be bad enough if she was going with a classic chocolate chip. Because, how can you possibly pass up a chocolate chip cookie? But Soph likes a challenge. Her favorite things to make are French Macarons. And, she’s pretty much mastered them. A friend of the family has even commissioned a few dozen for their graduation party this weekend. (We’ve been in a constant state of taste testing for the past couple of weeks. I know. Oh, the humanity!) If macarons are her first love, meringues would be a very close second.

It makes sense if you think about it. Both desserts require a meringue to make them. The execution is just different. These lighter-than-air treats are so good that you may start with one…but before you know it you have eaten an entire handful. And, with the flavor possibilities being endless—and tested frequently—there’s always seems to be at least a handful available for consumption. (Along with an equal number of dirty dishes and bowls!)

To give the family a break, I have issued her a challenge. Instead of her usual espresso or vanilla flavored favorites, can she use the same meringue to make me some Mini Berry Meringue Cups that I can fill with fresh berries as a lovely and somewhat elegant end to a nice summer dinner? If you have ever eaten a Pavlova, this is essentially that, just made smaller with berries and whipped cream on top. Of course you could always just make the big one to make life a bit easier. And hey, if it breaks you just bust the rest of it up and make a meringue trifle…

Mini Berry Meringue Cups with Lemon Whipped Cream Recipe
Adapted from A Beautiful Plate
Yields 8 servings Read more…

Smokey Blackberry Barbecue Sauce

Very Berry BBQ
I have a reservation this weekend to go berry picking—and I am very excited. There is a chance that the berries: a.) won’t be ripe or b.) might be all gone by the time I get there.
I’m keeping a positive attitude while crossing my fingers.

U-pick is one of my favorite things about this time of year. It starts with berries and cherries and moves into peaches and nectarines. I look forward to this every year starting January first. Since I didn’t get to go last year for obvious reasons, the anticipation has been killin’ me. But, I know this time it will be that much sweeter. (See what I did there?)

The last u-pick haul I had was 10 pounds of blackberries. This sounds like a lot, but once you cook ‘em down for jam and make a pie, there’s not much left over. If the stars align, I am planning to get at least that much again and maybe a bit more. Because I really want to make this sauce for Memorial Day.

I love the combination of sweet fruits and pork and there is no better showcase than pork ribs. My Cherry Cola Ribs are a family favorite. And, they are a perfect example of what I am talking about. Juicy tender ribs covered in a spicy sweet glaze. It just doesn’t get much better. (Unless there’s cake or pie…all bets are off at that point!)

I have tried other rib sauces and glazes that had raspberry or blackberry in them and I have always loved the combination. So, I am going to set aside some of this weekends blackberry harvest and cook up some of this spicy berry awesomeness.

Smokey Blackberry Barbecue Sauce Recipe
Yields enough sauce for about 4 pounds of pork spare ribs plus extra
Adapted from Food & Wine

We are using this sauce on pork spareribs, and it is also delicious on grilled pork, baby back ribs, and chicken. The smoky flavor comes from the grilled berries and also the chipotle chiles packed in adobo. Read more…

Melon Seed Horchata

The Pecking Order
I knew when I planted my garden this year I was probably just starting the next campaign in the war for supremacy over my chicken. But, I was hoping it wouldn’t come to that. Alas, my hopes were dashed. Let me explain…

Anytime we plant in the garden—be it fruits, vegetables, or flowers—we have to figure out how best to keep our remaining chicken from eating everything. Turtle, the chicken named for the ruff of feathers around her neck, is the last remaining member of our flock. She has survived numerous racoon and neighborhood dog attacks. She methodically took out a few of her own personal rivals during her meteoric rise to the top of the pecking order…to the point that she is now the lone survivor. With people though, she is skittish but sweet and will squat down in front of you to get some petting attention. Turtle is actually fun to have around, until she tries to eat my tomatoes. Things get real when she goes after my tomatoes.

The last time we had a big garden, Turtle took out everything. Not just the veggies on the vine, but the vines themselves. So this year, we planted everything in an area she can’t get to. And, so far so good.

However, over the weekend I planted my melon patch. The melon patch is the only area that is in the chicken hazard zone and I had not yet figured out how I was going to chicken-proof it. Sure enough, not quite an hour after planting my cantaloupes and watermelons, there she is taking a dirt bath in the turned-over soil after having pecked at the leaves of the plants themselves. I was livid. Mostly at myself for believing I could actually grow a garden without her interference this year. Thankfully, we had some extra chicken wire hanging around and managed to make a temporary solution to keep her away.

The good news is that I think the plants will survive. I am looking forward to sweet melons this summer—especially for the recipe below. It’s the perfect way to use the seeds that would normally be thrown away. And, since it is Cinco de Mayo and the melons in the market are actually getting better, it is a great option for tonight’s fiesta. The recipe is from the book The Essential Cuisine of Mexico by Diana Kennedy. It’s a must have for your Mexican cooking library…

Melon Seed Horchata Recipe
Adapted from The Essential Cuisine of Mexico by Diana Kennedy
Yields one serving

This is a great way to use the seeds of a cantaloupe—a part you would normally be discarding. And, it makes a tasty and refreshing drink.

Panzanella With Fresh Burrata

Breaking Bread
If you like to bake bread, are just learning, or are trying to master a particular technique, chances are you have found yourself with extra bread that goes stale. Fresh, homemade bread is one of life’s great pleasures. But, it doesn’t last very long. So, you either have to eat it all immediately (not a totally awful idea) or find different ways to use it. Throwing all of your hard work away is just not an option.

There are plenty of ways to use stale bread. You can make fantastic croutons for your salad. French Toast is always delicious—depending on the type of bread. Though, I have been known to make French Toast out of anything that will hold its shape after dunking. Also, never underestimate the power of good bread crumbs when making some meatballs.

Now that we are heading into the warmer months where the tomatoes get better and the idea of a big heavy dinner is unappealing, my mind starts to turn towards meals that are light, don’t require heat to prepare them and still have a lot of flavor. And, if they use up any ingredients like say, stale bread, then so much the better. Panzanella is one of those options.

Panzanella is a classic Italian bread salad that comes in many iterations. I recently found the recipe below and my family is excited about it. Good tomatoes are the key to this recipe. So look for the best ones you can find.

Panzanella With Fresh Burrata Recipe
Yields 4 servings
Adapted from Tuesday Night Mediterranean by Christopher Kimball Read more…