More often than not though, the clipping is for a recipe I want to try. I'll remember that I cut it out, and that it's somewhere in my pile o' clippings, but I usually can't retrieve it easily. So I'm going to start posting them here. At least this way I can a) find them again and b) allow you to try them too. I'll be honest. It's mostly so I can find them. Behold the blog as a filing system.
So let's start with this one I stumbled across today.
(don't ask me why it's called that...something to do with the school?)**
Apparently this is the trendy new dish in New York right now. You can make it with fresh raspberries or strawberries. I bet it's good with crushed pineapple or bananas too.
2 egg whites
1/2 cup sugar
1 tsp lemon juice
1 cup raspberries
2 TBSP lemon juice
3 TBSP superfine sugar
1 cup raspberries
1 cup whipping cream (35%) whipped with 1 TBSP sugar
Preheat oven to 275F.
Put egg whites in a bowl and beat until they froth like a mad dog. Add sugar and beat until egg whites are stiff and glossy like shaving cream. Beat in lemon juice.
Spoon onto parchment paper on cookie sheet in six 2" dollops. Bake for 1 hour or until crisp. Break meringues into large and small pieces. Set aside.
Combine raspberries with lemon juice and sugar in a food processor and process until smooth.
Fold together raspberries, whipping cream, raspberry sauce (reserving some for garnish) and crumbled meringue (reserving some for garnish) in a bowl. Place a spoonful of raspberry mixture onto the middle of a plate or use a ring mold if you want to go pretty. Garnish with more crumbled meringue and a drizzle of raspberry sauce. Repeat layers. Serves four. Ish.
** Of course after typing that I felt compelled to look it up. It's traditionally made with strawberries and is served at Eton College's annual cricket game against Winchester College. Apparently the recipe has been around since the 19thC.