Welcome dear Friends and Supporters to Burma's official FIRST BLOG "Entertaining Southern Style"!!!! I am in tears of joy!!!! For many years hundreds of people have said, "Burma!!! You NEED a blog site!!!" That day has finally arrived!!! Adam, my brilliant 11 year old grandson did all of this for Grandma!!! This is a historical day for our family!!! My first cookbook, ENTERTAINING SOUTHERN STYLE, is in happy progress. On this blog I will be sharing free recipes, photos, and daily words of encouragement. Welcome Welcome Welcome and Praise the Lord who makes ALL things possible!!!
Burma's Fruit Meringue
This is an opportunity to create a very special dessert for your family and friends. The first time I made it, it became an absolute comedy!!! I made a MESS and had meringue on my clothes as well as EVERYTHING in the kitchen! But in the end it was gorgeous, delicious, and well worth the extra effort.
Always READ THE ENTIRE RECIPE before starting to cook! These Meringues bake for 2 hours and then must sit in the oven for 4 additional hours. So be sure to allow approximately 7 hours before serving. This recipe is a gift of love and your guests will be greatly impressed!!! Get ready for the compliments!!!
Ingredients:
- 6 extra-large egg whites (Save the yolks for other dishes. I often use them to make a Key Lime Pie!)
- 1/4 teaspoon cream of tartar
- Pinch of Salt
- 1-1/2 cups granulated sugar,
divided
- 1/2 teaspoon vanilla extract
- Whipped Cream with Orange Zest, (Recipe follows)
- Stewed berries, raspberries are my favorite (Recipe follows)
- 8 Mint leaves
Directions:
Preheat the oven to
200 degrees F. Cut parchment paper to fit 2 baking sheets. Using a small glass
and a pencil, draw 8 – 3 inch circles on each piece of paper. Turn the paper
face-down on the baking sheets.
Beat the egg whites, cream
of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to
high until the egg whites form very stiff peaks. Whisk in the vanilla.
Carefully add the remaining 1/2 cup of sugar. Place a large
star tip on a pastry bag. Fill with the
meringue. Carefully pipe a disc of
meringue inside each circle. Pipe two more layers around the edge to form the
sides for the shells.
Bake for 2 hours, or until the
meringues are dry and crisp but not browned. Turn off the heat and allow the
meringues to sit in the oven for 4 hours or overnight.
Presentation is ALWAYS important!!! Spread some of the sauce from
the stewed berries on 8 of your favorite dessert plates. Place a meringue on
top on each plate. Place approximately ½
cup Orange Zest whipped cream in each meringue. Top with berries, garnish with
mint leaves, and serve.
Whipped Cream with Orange Zest and Liqueur:
- 2 cups (1 pint) cold heavy cream
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 tablespoon Triple Sec
Whip the cream in
the bowl of an electric mixer fitted with the whisk attachment. When it starts
to thicken, add the sugar, vanilla, and Triple Sex. Continue to whip until the cream forms stiff
peaks. Don't overbeat, or your whipped cream will be dry and like butter.
Yield: 4 cups
Stewed
berries:
- 1 half-pint fresh blueberries
- 3 half-pints fresh raspberries,
divided
- 1/4 cup water
- 1/4 cup sugar
- 1/4 teaspoon orange zest
- 2 teaspoons Raspberry brandy
(Recommended – Chambord)
Combine the
blueberries, one-half pint of raspberries, water, sugar, and zest in a saucepan
and bring to a boil. Lower the heat and
cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes
until the juice becomes a syrup. The berries
will be slightly cooked. Remove from heat and stir in the remaining raspberries
and Chambord.
Set aside.
The stewed
berried are delicious to use on Angel Food Cake, Pound Cake, or Waffles as
well. This will become a family
favorite! Peaches and peach brandy can
be substituted to make wonderful stewed peaches. If you make the peaches, eliminate the orange
zest from the berries and substitute peach brandy for the Triple Sec in the
whipped cream!
Yield: 8 servings
