Mini Lemon Meringue Tarts

My cousin brought these tasty little tarts for dessert the other night when we were invited to a potluck dinner. I asked her for the recipe to share them with you all. She told me she got the recipe from Canadian Living Magazine. They are so pretty and taste so good! Thanks Rose for sharing the recipe with all of us.

A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.

Shells:

•  2/3 cup (150 mL) unsalted butter, softened
•  1/2 cup (125 mL) icing sugar
•  1/2 tsp (2 mL) vanilla
•  1 pinch salt
•  1-1/3 cups (325 mL) all-purpose flour

Lemon Filling:

• 2 eggs
• 2 egg yolks
• 1/2 cup (125 mL) granulated sugar
• 2 tsp (10 mL) grated lemon zest
• 5 tbsp (75 mL) lemon juice

Meringue:

•  1/3 cup (75 mL) pasteurized egg whites
•  1/2 cup (125 mL) granulated sugar

1. Lemon filling: In large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. 
2. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes.
3.  Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. 
4. Meanwhile, in large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour. 
5. Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes.
6.  Let cool in pan on rack. 
7. Fill each shell with rounded 1 tsp of the filling. 
8. Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8 minutes. 
9. Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. 
10. Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. 
11. (Make-ahead: Store in airtight container for up to 24 hours.)

Source : Canadian Living Magazine: April 2013

If you would like the recipe for the Lemon shortbread tarts with the fruit on them, you can find them on page 88 in our new cook book Mennonite Girls Can Cook, Celebrations.

Roasted Brussel Sprouts

This serves a a great side dish to almost any meal. I like to pick the smallest ones, but be sure to make enough! One of the comments from my kids was that this is the best way to make brussel sprouts!

Ingredients:

• 5 - 6 cups brussel sprouts
• 2 Tbsp olive oil
• 3/4 tsp salt
• pepper

Method:

1. Wash and trim ends of brussel sprouts slightly
2. Toss vegetables with olive oil, salt and pepper
3. Bake in ceramic baking dish at 350 F for 45 minutes, stirring occasionally.

Banana Split Dessert

Banana Split Slice was a favorite dessert of ours decades ago.  The original recipe had a layer which was heavy on butter and included raw eggs.  I've switched it up a little and it now has a cream cheese layer.  The maraschino cherry on top has been replaced by strawberries.  Those who sampled my updated version of the old favorite gave it a thumbs up. 

Crust:

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham wafer crumbs
• 2 Tablespoons brown sugar

Filling:

• 12 oz. / 375 g cream cheese, softened
• 1 cup icing sugar
• 1 1/2 cups whipping cream 
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla
• 19-20 oz. can crushed pineapple, well drained*
• 4 bananas, sliced
•  1 box instant vanilla pudding, 4 serving size
• 1 1/2 cups milk
• Hershey's chocolate sauce
• chopped peanuts
• strawberries

1. Combine butter, graham wafer crumbs and sugar.  Press into a 9" x 13" pan.  Bake at 350°F for 10 minutes.
2. Whip cream until thick.  Sprinkle with sugar and add vanilla.   Continue to beat until peaks form. Set aside.
3. Cream together cream cheese and icing sugar.  Mix in half of the whipped cream.  Spread mixture over graham cracker crust.
4. Spread crushed pineapple over cream cheese layer.  
5. Arrange banana slices evenly over the pineapple.
6. Combine pudding mix with milk and mix until blended and beginning to thicken.  Spread over banana layer.
7. Spread remaining whipped cream over the top.
8. Refrigerate for at least 4 hours. 
9. Before serving, drizzle with chocolate sauce, sprinkle on peanuts and  top with sliced strawberries.

* Reserve the pineapple juice and soak the banana slices in it before adding to the dessert to prevent browning.

Serves 15.

Gluten-free version: Use a gluten-free crumb base (such as this) or use the recipe as given substituting 1 1/2 cups crushed almonds for the graham cracker crumbs or buy the commercial gluten free graham wafer crumbs.

Orange Roasted Turkey Breast

While grocery shopping a few days ago I saw a turkey breast roast.  I'm not sure I'd actually seen one before although I have heard of them.  I brought one home and went looking for ideas on how to roast it.  I'd never brined anything before so I checked on line for instructions and then put together my own seasonings for the roast.
  t was very good, nice and moist and I'll make it again. You will need to leave the turkey in the brine overnight so plan ahead. Here is what I did -

• 1  3 pound turkey breast roast.  (Look for a turkey breast roast - it is rolled together with an elastic mesh holding it together which remains around the roast while you cook it.)

For the brine

• 1 gallon cold water
• 1 cup coarse or Kosher salt
• 1/2 cup brown sugar
• 1 tablespoon whole black peppercorns
• 1 tablespoon whole allspice
• 
  
• 8 - 10 cups ice

1. Using a large soup pot, bring brine ingredients (except ice) to a boil, stirring until salt and sugar are dissolved.
2. Let brine cool to room temperature.
3. Add turkey roast and ice, weight down the roast if needed to keep it covered in the brine..
4. Cover pot and place in refrigerator for 8 hours or overnight.
5. Just before roasting drain roast, rinse well and blot dry with a paper towel.  Discard brine.

Seasoning for the roast

• 3 cloves garlic, minced
• 1/4 cup chopped fresh herbs - I used rosemary, lemon thyme and a bit of sage
• 1 tablespoon grainy mustard
• 1 teaspoon salt
• 1 teaspoon seasoned pepper (like Montreal steak spice)
• 1/2 cup orange juice
• 2 tablespoon olive oil
• 1/2 cup white wine or apple juice
• 1/4 cup water or chicken broth

1. Preheat oven to 325º F.
2. Place all seasoning ingredients in a bowl, mixing until blended.
3. Place roast in a roasting pan and pour seasoning mixture over it, making sure the herbs and mustard grains coat the top of the roast.
4. Roast uncovered for 30 minutes
5. Baste with liquid from the pan.
6. Continue roasting, basting every 20 minutes or so until meat thermometer reads 150º.  It will take approximately 50 - 80 minutes, depending on the size of your roast. Add more wine or orange juice if needed.
7. Remove from oven and let rest for 15 minutes before slicing.
8. Make a sauce from the pan juices, adding some liquid if needed (water and orange juice or wine).  Thicken with flour and cold water mixed together.  Bring to a boil, stirring constantly, season with salt and pepper to taste and serve alongside the roast.. 

Bread for the Journey

Joy Joy Joy
With Joy my heart is ringing
Joy Joy Joy
His love to me is known
My sins are all forgiven
I'm on my way to heaven
My heart is bubbling over with His 
Joy Joy Joy

I love this children's song..and so does my son, he never outgrew it and we sing it often.  It speaks of the joy we can have in God. I pray that my heart will always bubble over with His joy.
Our joy does not depend on circumstances, it is a deep and abiding presence in Him. This joy only comes when we focus on Him. Joy is a fruit of the spirit. It must be nurtured to grow. May we hunger and thirst for God's presence. He is the only one who can truly fill us with joy.

Nehemiah 8: 10 (NIV) "..the joy of the Lord is our strength".

Rhubarb Coffee Cake

In April I visited the Skagit Valley Tulip festival and after I walked through the beautiful tulip fields I stopped at a fresh road stand market in the valley on my way back home. They had fresh rhubarb from their fields available so I decided to buy some to take home. I ended up making a Rhubarb Coffee Cake.

I'll admit that I had never used rhubarb in my kitchen before but was pleased with the lovely color and result.

 

Rhubarb Coffee Cake

Filling:

• 3/4 cup sugar
• 1/3 cup cornstarch
• 4 cups fresh washed and chopped rhubarb
• 2 tablespoons fresh squeezed lemon juice

Optional: 

You can add 1 cup fresh blueberries and 1 cup fresh strawberries or 2 cups fresh strawberries and then cut down on the rhubarb to 2 cups.

Cake:

• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 2 eggs
• 1 cup buttermilk (I used powdered buttermilk mix)
• 1 teaspoon vanilla

Topping:

• 3/4 cup sugar
• 1/4 cup flour
• 1/4 cup quick cooking oatmeal

• 1/4 cup cold butter

For the filling:

1. Combine the sugar and cornstarch in a sauce pot and add in the rhubarb. 
2. Cook over medium heat until the sugar and cornstarch dissolves with the liquid that is extracted from cooking the rhubarb. 
3. Cook for at least 2 minutes. This helps the cornstarch break down. 
4. Remove from heat and add the lemon juice. Allow to cool.

Preheat oven to 350 degrees and prepare a 9 x 13 baking pan by lightly greasing it.

Method for Cake and Topping:

1. Combine flour, sugar, baking powder and baking soda together in bowl.
2. Cut in the butter.
3. Beat eggs, buttermilk and vanilla in small bowl and add to the the other ingredients until moistened.
4. Put 2/3 of this batter into prepared pan.
5. Spread the filling on top of this layer.
6. Add the remaining batter on top spreading it as evenly as you can. Don't worry if you can't cover it all. Also the batter will be sticky to deal. You can grease your fingers with a little butter to help spread the batter.
7. In a small bowl combine the dry topping ingredients.
8. Cut in the butter until crumbly.
9. Spread the topping over the top of the last layer of batter as evenly as possible. 
10. Bake in preheated oven for 50 minutes or until tester comes out clean and top begins to become golden brown. Ovens vary, so check after 45 minutes and don't worry if it takes longer than 50 minutes.

Bacon Wrapped Shrimp and Pineapple

Summer is coming and you may want a new appetizer for your first BBQ of the season. I have to give my husband credit for this recipe. Some of our readers know by know that he loves to BBQ and while on holidays in April he filled our shopping carts with a few ingredients and surprised me with these tasty appetizers. 

Ingredients: (I'd suggest 3-4 per person)

• 1 fresh pineapple
• uncooked large shrimp, shelled and deveined
• 1/2 piece bacon per number of shrimp
• raspberry chipotle sauce (available in specialty shops and some grocery stores)
• toothpicks

Ingredients for shrimp marinade: (this would be enough to marinade approximately 12 shrimp)

• 1/4 cup olive oil
• 1 tsp cayenne pepper (or a bit more if you like heat)

Method:

1. Cut rind off pineapple. Cut down centre making two halves. Cut out core and discard. Slice pineapple into 1/2" slices. Cut each slice into 2-3 chunks. Set aside.
2. Pre cook bacon until half cooked.
3. Clean and rinse shrimp. 
4. Stir cayenne into olive oil and add clean shrimp. Cover and allow to marinade in the refrigerator for at least one hour. 
5. Once bacon is half cooked and cool enough to handle, lay half a strip of bacon down and lay a piece of pineapple and one marinaded shrimp on top. Wrap bacon around shrimp and pineapple and secure with tooth picks. 
6. Place wrapped bundles onto preheated grill at 350º. A little BBQ tip here. Make sure your grill is raised a wee bit and you cook over indirect heat so they don't burn and cook slowly. Slower cooking is better. 
7. During the last 5-10 minutes glaze with the raspberry chipotle sauce.
8. They are done once the bacon is cooked. This should take a total of about 30-45 minutes. This may seem like a long time, but you will have to adjust according to your BBQ and how hot it gets. We cook over a Big Green Egg ceramic cooker so it's very easy to regulate the heat and food does not dry out. These will turn out really nice on any BBQ.....just watch 'em. 
9. Serve hot off the grill. You may want to have extra sauce on the side for dipping.

NOTE: I found Roasted Raspberry Chipotle Sauce in a  specialty shop, but if you can't find it you could easily just use some raspberry jam and add a bit of chipotle sauce to it until you get the flavour you like. I tried this and pureed it in my mini food processor. It was quite tasty. Apricot jam mixed with some red pepper jelly makes a nice sauce as well.