Disappointingly, we will not be doing much this Christmas. At the suggestion of a friend, we hauled out some decorations, one box was enough, so have a few things on display. I had given up on the Christmas tree last year, way to much effort then, when we were fairly healthy.
I bought a boxed stuffed turkey breast, cooked one at Thanksgiving and doing another for Christmas. It worked very well just for the two of us.
Came across this recipe and couldn't resist sharing it. I love meringues, or used to. Not sure what I really like to eat any more. Tried some salmon cooked in foil. I know I have posted the recipe before. For me I cut out the ginger and Tabasco. Anything the slightest bit spicy (as in hot) tends to burn my mouth off. Such a pity. I love Oriental Kimchi Noodles (or I used to).
Spiced Italian Pecan Meringues
3/4 cup shelled pecans
3 large egg whites
3/4 cup sugar
1 1/2 tsp grappa
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1. Preheat the oven to 300°. Spread the pecans on a small rimmed baking sheet and
2. toast, tossing them halfway through, for about 20 minutes, until browned. Transfer to a work surface and let cool, then coarsely chop.
3. Line 2 rimmed baking sheets with parchment paper. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until foamy, about 30 seconds.
4. Beat in the sugar 1 tablespoon at a time until the whites are stiff and glossy, 5 to 7 minutes. Beat in the grappa, cinnamon, nutmeg and cloves. Using a rubber spatula, gently fold in the chopped pecans.
5. Spoon heaping tablespoons of the meringue onto the prepared baking sheets, spaced
6. inch apart. Bake for
7. minutes. Reduce the oven temperature to 200° and bake for 1 hour and 15 minutes, until the meringues are firm on the outside but still chewy in the center. Transfer the baking sheets to wire racks and let cool completely.
Source: Food & Wine
Author Notes
Make Ahead
The meringues can be stored in an airtight container for up to 1 week.
Have a great day
Came across this recipe and couldn't resist sharing it. I love meringues, or used to. Not sure what I really like to eat any more. Tried some salmon cooked in foil. I know I have posted the recipe before. For me I cut out the ginger and Tabasco. Anything the slightest bit spicy (as in hot) tends to burn my mouth off. Such a pity. I love Oriental Kimchi Noodles (or I used to).
Spiced Italian Pecan Meringues
3/4 cup shelled pecans
3 large egg whites
3/4 cup sugar
1 1/2 tsp grappa
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1. Preheat the oven to 300°. Spread the pecans on a small rimmed baking sheet and
2. toast, tossing them halfway through, for about 20 minutes, until browned. Transfer to a work surface and let cool, then coarsely chop.
3. Line 2 rimmed baking sheets with parchment paper. In a stand mixer fitted with the whisk, beat the egg whites at medium-high speed until foamy, about 30 seconds.
4. Beat in the sugar 1 tablespoon at a time until the whites are stiff and glossy, 5 to 7 minutes. Beat in the grappa, cinnamon, nutmeg and cloves. Using a rubber spatula, gently fold in the chopped pecans.
5. Spoon heaping tablespoons of the meringue onto the prepared baking sheets, spaced
6. inch apart. Bake for
7. minutes. Reduce the oven temperature to 200° and bake for 1 hour and 15 minutes, until the meringues are firm on the outside but still chewy in the center. Transfer the baking sheets to wire racks and let cool completely.
Source: Food & Wine
Author Notes
Make Ahead
The meringues can be stored in an airtight container for up to 1 week.
Have a great day
Well, at least you found time to post. I feel so far behind in my Christmas prep. Old age catches up to us youngsters sooner than we like. Take it easy.
ReplyDeleteI know what you mean Denise. I am taking it easy, the same back at ya.
DeleteGo for simple and easy this year. No need to kill yourselves.
ReplyDeleteJust about what we are doing Alex. Hope the bad weather is missing you. Sounds bad in northern NC.
DeleteI can't do spicy either. The burning pain just isn't worth it. I hope you are feeling better!
ReplyDeleteBut I could do spicy JoJo, loved it, the spicier the batter. I hope I will be able to do so again. Still a bit weak in the legs but generally doing pretty well thanks. Still no energy either.
DeleteI think keeping things simple is the way to go especially as we get older. I'm not decorating this year and we're doing a family outing instead of gifts so I'm pretty much done in preparation. Enjoying the "small" things like having the family over last night and making simple type of cookies.
ReplyDeletebetty
I'm being forced into it Betty, I love Christmas and plastering the place with decorations, but....
DeleteAs long as you have just enough to put you in the Christmas spirit, that's all you need.
ReplyDeleteI can't even drink the Christmas spirit Diane. Tastes awful. But you are right.
DeleteThose meringues look delicious!
ReplyDeleteDon't they Melissa? Love meringues.
DeleteHi Jo,
ReplyDeleteMy apologies for not being around much these days. I've been wrapped up in some very emotive times.
I do realise that your blogging went a bit quiet. I do hope you're feeling better. And I sure hope your taste buds get back on track.
I haven't even got out my Christmas decorations yet.
That's a rather interesting recipe, Jo. You take very good care.
Gary
Thanks Gary. Hope your emotive times have sorted themselves out. Wishing you a very Happy Christmas and a great New Year. Get the decorations out, it will cheer you up.
DeleteOur Christmas decorations are less ‘involved’ these days, too, but we like to do something. Merry Christmas and happy New Year to you and Matt.
ReplyDeleteIt seems a lot of people are simplifying this year. If you don't have kids at home I guess it is a good thing. Thanks for the Christmas wishes Helen, the same to you and Pisces.
Delete