Day: February 16, 2021

raspberry meringues

Fresh Raspberry Meringues

Fresh Raspberry Meringues
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Fresh Raspberry Meringues

Recipe by La Bellitude
Servings

4

servings

These can be charming when used as cupcake decorations, and they are also wonderful when topping our Sour Cream Cookies along with some fresh fruit. Add a dab of honey to hold them in place on the cookie tops if needed. (Recipe developed by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

Ingredients

  • 1 cup fresh raspberries*

  • 1/2 cup sugar

  • 1/8 teaspoon cream of tartar

  • 2 egg whites, room temp

Directions

  • Cook raspberries and sugar over medium-high heat, stirring often and crushing the berries as they cook. A potato masher or muddler works well for this. Remove from the heat when the mixture is syrupy. Strain it through a sieve into a measuring cup, pressing down on the berries to get as much juice as possible. Cool sauce completely.
  • Put egg whites in the bowl of a stand mixer and sprinkle the cream of tartar over top. Beat the egg whites til they hold stiff peaks. Carefully fold the raspberry sauce into the egg whites.
  • Spoon meringue into a frosting bag or ziplock bag, forcing the mixture to one corner of the bag. Snip 1/4″ from the corner of the bag and pipe onto the prepared pan, using a decorative topi if desired. Pipe out circles onto baking sheet at least 1” apart.
  • Preheat oven to 170°F, or the lowest setting on your oven. Place oven rack in the top of the oven. Line a cookie sheet with parchment paper.
  • Bake for 2 hours at 170°F, rotating the baking sheet after 1 hour so they will dry evenly. The meringues should not brown at all. Turn off the oven and leave meringues
  • in the oven for 2-3 hours to finish drying.
  • Meringues can be frozen for up to one month. If frozen, allow to thaw to room temp before serving.
    * Frozen raspberries can be used in a pinch.

raspberry meringues

Sour Cream Cookies

Sour Cream Cookies
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Sour Cream Cookies

Recipe by La Bellitude
Servings

24

servings

A breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

Ingredients

  • 2¼ cups flour

  • ¼ teaspoon salt

  • 1 cup unsalted butter, cold

  • 2 tbsp sour cream

  • 2 eggs yolks

  • ½ tsp vanilla extract

  • ¼ cup sugar

Directions

  • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
  • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
  • Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.

raspberry truffle

Raspberry Truffle Tartlets

Raspberry Truffle Tartlets
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Raspberry Truffle Tartlets

Recipe by La Bellitude
Servings

6

servings

Don’t wait for a special occasion to make these beauties. Any day will become special because you made them. And they are soooo easy. (Recipe developed by La Bellitude for TABLE Magazine.)

Ingredients

  • 1 cup dark semisweet or bittersweet chocolate, finely chopped

  • ½ cup heavy cream

  • 1 tbsp raspberry liqueur

  • Fresh raspberries

Directions

  • Line a regular size muffin pan with unbleached parchment liners, two per cup.
  • To make the ganache, heat the cream just to a boil and then pour it over the chocolate slowly. Set aside to let chocolate soften. Whisk until smooth. Whisk in the liqueur and pour into muffin cups, filling only ⅓ with the ganache.
  • Let ganache cool partially, then top with raspberries and refrigerate to complete cooling.
  • To serve, remove tartlets from the tin and remove the parchment cups.

French Mushroom Salad (Salade Des Champignons)

French Mushroom Salad (Salade Des Champignons)
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French Mushroom Salad (Salade Des Champignons)

Recipe by La Bellitude
Servings

4

servings

This delightful spring salad works just as well any time since mushrooms are available year round. They are gently “cooked” by the acid added to the cream just as seafood is in a ceviche, and the results are delicious. (This recipe was developed for TABLE Magazine. Photography by Dave Bryce)

Ingredients

  • ⅓ pound white mushrooms, washed, stems removed, thinly sliced

  • 1 bunch watercress

  • 2 heads bibb lettuce

  • 1 tsp lemon juice

  • 1 tbsp champagne vinegar

  • ¼ cup heavy cream

  • 1 clove garlic, minced

  • salt and pepper to taste

  • herb of your choice

Directions

  • Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream; then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least two hours.
  • Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving. Parsley will do but tarragon is even better.

Hazelnut Avocado Semifreddo

Hazelnut Avocado Semifreddo
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Hazelnut Avocado Semifreddo

Recipe by La Bellitude
Servings

6

servings

A light but delicious make-ahead dessert that is a real treat in the summer but easy to make and fun to eat at any time of year. Wait til you taste the first crunch of hazelnut!

Ingredients

  • 1 tbsp butter

  • ½ cup roasted hazelnuts, chopped

  • 3 tbsp sugar

  • ⅛ tsp cinnamon

  • pinch of salt

  • Cooking spray

  • 1 large avocado

  • ¾ cup sweetened condensed milk

  • 1 tbsp lemon juice

  • 1 ½ cups heavy cream

Directions

  • In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4-5 minutes. Set aside to cool.
  • Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3” overhang.
  • In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.

Notes

  • Hazelnuts are tough to chop (and the processor doesn’t work for this) so I buy them already roasted and chopped from Freddie Guy Hazelnuts in Oregon. They keep well in the freezer and are great for salads and baking.