The Southern Living Party Cookbook by Unknown

Author:Unknown
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2018-10-12T00:00:00+00:00

2 pounds fresh asparagus, trimmed

3 large pasteurized egg yolks

2 tablespoons fresh lemon juice (from 1 lemon)

¼ teaspoon table salt

Dash of cayenne pepper

⅔ cup (5 ⅓ ounces) unsalted butter

1. Fill a large saucepan with 1 inch of water; bring to a boil over medium-high. Place the asparagus, trimmed sides down, in batches if needed, in a steamer basket in the boiling water, and steam until crisp-tender, about 4 to 5 minutes.

2. Meanwhile, combine the egg yolks, lemon juice, salt, and cayenne pepper in a blender. Cover and process on high speed for 3 seconds. (Do not remove themixture from the blender.)

3. Heat the butter in a small saucepan over medium until it bubbles. Remove the center piece of the blender lid. With the blender running on high speed, slowly pour the melted butter into the blender, and continue to blend until smooth and thickened. Immediately drizzle over the asparagus, or keep warm until ready to serve.

EASTER

Meringues with Fresh Strawberries and Chantilly Cream

HANDS-ON 15 MINUTES

TOTAL 9 HOURS, 30 MINUTES, INCLUDING DRYING TIME

SERVES 8

This recipe makes rectangle meringues, which is a nice presentation for a buffet or a luncheon. My grandmother always made them in circles that were the perfect size for a dessert plate, and this is the recipe she has always made for Easter. It’s been this way for 70 years, and I don’t see it changing anytime soon. Some things are too good to change.

4 large egg whites

½ teaspoon cream of tartar

½ cup granulated sugar

1 (8-ounce) container crème fraîche or sour cream

¾ cup whipping cream

¾ teaspoon vanilla extract

3 tablespoons powdered sugar

1 quart fresh strawberries, hulled and sliced

1. Preheat the oven to 250°F. Cover a large baking sheet with parchment paper. Trace the bottom of a 9- x 5-inch loaf pan on paper twice. Turn the paper over; secure with masking tape.

2. Beat the egg whites and cream of tartar with an electric mixer at high speed until foamy. Add the granulated sugar, 1 tablespoon at a time, beating until stiff peaks form and the sugar dissolves. Using a small spatula, spread half of the meringue 1 inch thick onto each drawn rectangle to completely fill the rectangles. Bake in the preheated oven for 1 hour and 15 minutes. Turn the oven off, and let the meringues stand in the closed oven overnight.

3. Beat the crème fraîche in a large bowl with an electric mixer at medium speed 30 seconds. Add the whipping cream, vanilla, and powdered sugar; beat at high speed 3 minutes or until soft peaks form.

4. To assemble, remove the meringues from the parchment paper onto a serving platter. Top each evenly with strawberries and cream.

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