A Tosa resident since 1991, Christine walks the dog, cooks but avoids housework, writes and reads, and enjoys the company of friends and strangers. Her job takes her around the state, learning about people's health. A Quaker (no, they don't wear blue hats or sell oatmeal or motor oil), she has been known to stand on both sides of the political and philosophic fence at the same time, which is very uncomfortable when you think about it. She writes about pretty much whatever stops in to visit her busy mind at the moment. One reader described her as "incredibly opinionated but not judgmental." That sounds like a good thing to strive for!
The Fourth of July is almost upon us. So I thought I'd share a family (and friends) favorite dessert. We make it year round, usually with frozen raspberries, but it's even more magical on a hot summer day. If we get another one of those, and I'm pretty sure we will.
Frozen Raspberry (or Strawberry) Meringue Torte
1c gingersnap crumbs
3 Tbsp sugar
1/4 c melted butter
1/2 c chopped pecans
Combine ingredients. Press into bottom of 10 inch spring form pan. Bake 325 degrees for 10 minutes. Cool.
3 cups raspberries or strawberries or combination, fresh or frozen
1 c sugar
2 egg whites
1 Tbsp lemon juice
1 tsp vanilla
1 c whipping cream
Slice strawberries (raspberries are fine as they are). Combine with sugar, egg whites, lemon juice, vanilla, and salt in large bowl of electric mixer. Beat on low speed to blend, then high speed until peaks form when beaters are removed--about 15 minutes (I think a little less if you are using frozen fruit). In another bowl, beat cream until soft peaks form, then fold into berry meringue. Pour into cooled crust. Cover and freeze until very firm (12 hours).
If desired, pass bowl of more fruit to spoon over slices. Blueberries would be festive for the Fourth!