Royal Meringue

                                                             Happy 4th!

If this recipe wrings a bell, it's probably because I made something similar over the Christmas holidays with a Caramel Meringue. Same cookbook too. And I will repeat what I said then: yes, they unmold with no problem. (I didn't believe it either until I made them the first time.)
I know this presentation looks way too involved, but you can simplify any number of ways. I made it with all the bells and whistles as suggested in the cookbook, but you could simplify by crushing some berries, slice the meringue and serve just with the berries. You don't need to bother with the strawberry dip or the toasted coconut unless you want a splashy presentation. 
(BTW: that strawberry dip would be lovely served by itself, surrounded with fresh berries.)

Royal Meringue
From The Private Collection by the Junior League of Palo Alto

Ingredients:
8 egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1 1/2 cups flaked coconut
2 teaspoons almond flavoring
one 10 1/2 ounce package frozen strawberries. defrosted
1 cup heavy cream
1 pint fresh strawberries, washed and hulled
sugar
sprigs of mint

Method:
Preheat oven to 250.
Beat egg whites with cream of tartar until foamy. Add sugar, 3 tablespoons at a time beating until meringue stands in stiff peaks. Spoon with great care into a 10 cup ring mold. Press down on each layer to prevent air bubbles.
Place mold in a roasting pan, with 1 inch of warm water. Bake 45 minutes or until meringue is set. Remove from oven, place on a rack to cool completely. It will settle quite a bit. It can sit on the counter all day at room temperature if you wish.

Toast coconut until brown and mix with the almond flavoring. Set aside.
Puree the frozen strawberries (I used fresh, but added a little sugar) Beat the whipping cream and fold in the strawberries. Refrigerate.

To serve: Loosen the meringue by running a knife dipped in cold water around the edge. Turn it out onto a serving plate. Mine always unmold with no trouble. Place the strawberry cream in the middle and top the mold with sliced fresh fruit, then sprinkle the coconut all over. Garnish with sprigs of mint.

The Picnic Game: Fourth of July Picnic S'more Tartlets

Did you ever play the picnic game as a child? Well, Louise at Months of Edible Celebrations is hosting a virtual Picnic. In order to participate in the Picnic Game, each blogger chooses a letter and brings a dish that begins with that letter.  Join in the fun!
To see the entire list completed, come back and click on the basket on July 1st....in time for Picnic Month!

I'm going on a picnic and I'm bringing.....


A. Angel Food Cake

B. Basil Leaves in Caramelized Prawns

C. Chicken Piccata 

D. Darned Easy Potato Salad

E. Eccles Cakes filled with Leeks, Spinach and Blue Cheese

And my letter is F: Fourth of July Picnic S'more Tartlets
Adapted from the cookbook Cutie Pies by Dani Cone

Ingredients:
1 (12 ounce bag) of semisweet chocolate chips
5 cups mini marshmallows
6 graham crackers, crushed
1 stick unsalted butter, melted
1 tablespoon plus 2 teaspoons corn syrup
1 teaspoon vanilla
2 packages ready made Pillsbury pie crust ( or make your own pie crust)

Method:
Preheat oven to 375.

Mix all ingredients except crust and set aside.
Roll out your crust fairly thinly and cut 3 inch rounds out of your pie crust, re-rolling unused dough. You should get 30 or so.
Press each circle into mini-muffin cup, pressing down and up the sides to form a little pie crust. Spoon the filling into the shells to just below the top. Bake 15 minutes.  Cool.

Cook's Note: I found after 10 minutes the marshmallows and chocolate had melted into a puddle before the crust was even baked. So I left them in there the full 15 minutes, made certain the crust was baked through, then removed them from the oven, added more filling to each cup and put it quickly under the broiler. 
Cute idea, gooey when warm, but they firm up nicely after they cool and are a snap to take along on a picnic. Decadently delicious!

Mini Crab Cakes

These little gems are awesome. Leave it to Cathy at Noble Pig. She comes up with some of the best appetizers. For holidays, for game day, for company, everyone will love to see a platter of these coming their way. Love the little Parmesan/Panko cups....they hold together surprisingly well.

Mini Crab Cakes
From Cathy at Noble Pig, adapted from Bon Appetit

Makes 24

Ingredients:
8 ounces cream cheese, room temperature
1 cup Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1 teaspoon orange zest
1/2 teaspoon lemon zest
4 teaspoons plus 4 Tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch cayenne pepper
6 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1-1/2 cups panko (Japanese breadcrumbs)
1/2 cup (1 stick) butter , melted
Fresh chives cut into pieces

Method:
With an electric mixer, beat cream cheese in a medium bowl until smooth.  Add 1/4 cup Parmesan and egg; beat to blend.  Beat in sour cream, citrus zest, 4 teaspoons chopped chives, coarse salt and cayenne pepper.  Fold in crabmeat.  (This can be made one day ahead.  Cover and chill.)

Spray mini muffin pan with nonstick spray.  Toss 1-1/2 cups panko, 3/4 cup Parmesan and 4 tablespoons chopped chives in a bowl.  Drizzle melted butter over, tossing with a fork until evenly moistened.  Press 1 rounded tablespoon panko mixture into bottom of each muffin cup (makes a well with your thumb), forming crust.  Spoon 1 generous Tablespoon crab mixture into each cup.  Sprinkle more panko mixture over each.

Bake crab cakes in a 350 degree oven until golden on top and set, about 20 minutes.  Cool in pan at least 5 minutes.  They will firm up. Gently lift each crab cake out of the pan with a fork onto a serving platter. 
(Can be made 2 hours ahead.  Arrange on baking sheet, let stand at room temperature.  Rewarm in a 350 degree oven for 5-6 minutes.)


Arrange crab cakes on a serving platter; sprinkle with chives.