Welcome to Burma's ENTERTAINING SOUTHERN STYLE!!!

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