Unicorn (Unicorn@Indenial.com)
Fri, 08 Jan 1999 08:55:05 -0500
Today's food funny comes from Kim Lovely from Regina, Saskatchewan,
Canada. She says "For your geographical curiosity, that is the
province directly north of Montana." OK, so where is Montana?
A man is sitting in a restaurant and is just about to dip into his
soup when he notices a fly in it. He calls the waiter over and asks,
"Waiter, what is this fly doing in my soup?!" The waiter looks at the
fly and replies, "I think it's the backstroke, sir."
The dessert course of our "Gala Anniversary Menu" is one I created for
my mother back in May. She loves anything with raspberries, so I
invented this little confection for her Mother's Day dinner. I think
that the creamy, slightly tart cheese provides and interesting contrast
to
the sweetness of the raspberries and the crispness of the meringues.
I hope you agree.
Meringues with Raspberries and Mascarpone
4 egg whites at room temperature
1 tsp (5 ml) vanilla extract
1 cup (250 ml) powdered sugar (confectioner's or frosting sugar)
2 cups (500 ml) fresh raspberries
1/2 cup (125 ml) good quality raspberry preserves
1 Tbs (15 ml) anisette, Pernod, or other anise
flavored liqueur (optional)
1 cup (250 ml) Mascarpone cheese (available in
finer supermarkets and Italian specialty shops)
Beat the egg whites until foamy. Add the vanilla and the sugar, one
tablespoon at a time, beating constantly. Continue beating until the
mixture forms stiff peaks. Using a piping bag or a spoon, form 3 inch
(8 cm) rings on a lightly greased piece of parchment or waxed paper on
a baking sheet. You should have about 12 meringues. Bake in a 225F
(105C) oven for about one hour. Turn the oven off, open the oven
door, and let them cool gradually in the oven. Meanwhile, heat the
raspberry preserves in a small pan over low heat. Add the optional
liqueur and enough water to thin the preserves to the consistency of a
thick syrup. Allow the preserves to cool before tossing with the
fresh raspberries, then refrigerate. Immediately before serving pipe
or spoon the Mascarpone onto the meringues, and mound the raspberry
mixture on top. Makes 6 servings.
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