Friday’s dinner

Last night’s dinner

The jam is terrific but I really had to boil it a lot longer than 30 minutes. It was more like 45-60 minutes and tastes just like lovely, fresh strawberries.

Tonight’s dinner

Tonight we are out to dinner but we had a big playdate here and made icecream in this cool rolling ball thing that I picked-up.

http://icecreamrevolution.com/

We used a can of coconut milk and then brought the liquid up to a pint with rice milk. Add vanilla and 1/3 cup of sugar and you have a lot of fun and tasty icecream that the kids “made”.

Making icecream was on my godkids list of things to do this summer.

Another thing that they had on their list was to make meringues so since it is my beautiful Victoria’s birthday we made these this afternoon.

I have a great recipe for meringues that I got when I worked at a fabulous catering company years ago called Perfect Pear in London, ON. Amazing bosses/friends that I wish I had been better at keeping in touch with but with quite a few moves (one to another country) and a divorce thrown in there I lost touch.

1/2 tsp cream of tartar
8 egg whites (take them out the night before or at least a few hours before so they are at room temperature). Beat until frothy. Slowly add 4 cups sugar and beat until glossy and stiff. Add 2 T. vinegar and 2 tsp. vanilla. Beat until you can hold the bowl over your head without it dropping on you or if you are using a stand mixer the mixture will make a schlop, schlop sound as it’s being beaten.

Spoon onto a parchment lined cookie sheet and bake slowl at 300 degrees until crunchy on the outside and chewy on the inside (about 15-20 minutes).

I don’t know who June is but she knows her meringues-this recipe does not fail.