A bit of trivia included about blueberries:
Blueberries are Canada’s number 1 fruit crop in terms of crop area and they are as Canadian as maple syrup! Enjoy them when in season and freeze them for the winter.
- 4 egg whites (save yolks for custard)
- 1/4 tsp salt
- 2 tsp lemon juice
- 1 tsp vanilla
- 4 tsp cornstarch
- 1 c sugar
- Beat egg whites and salt until frothy, then add lemon juice, vanilla and cornstarch.
- Gradually add sugar, beating until very stiff (5 - 10 minutes)
- Line a large cookie sheet with foil (shiny side down) or parchment paper. With a large serving spoon, form six to eight 3 inch in diameter mounds; then, using back of spoon, swirl into nests.
- Bake at 250 F for approximately 75 min. Then turn oven off and leave in the oven for an hour or two to cool down. Can be made the day ahead and stored in a zip lock bag in the fridge.
- 2 cups milk, divided
- 1 piece ginger root, (1 - 2 inches) peeled, sliced thinly
- 3 Tbsp sugar
- 3 Tbsp cornstarch
- 4 egg yolks
- 1/2 tsp vanilla
- 1/2 cup whipping cream (to whip and blend in later)
- In small saucepan, heat 1 ½ milk with ginger over med heat until bubbles form around edge; remove ginger. If you prefer to omit the ginger, it is good just as a vanilla custard too.
- In bowl, whisk together sugar, cornstarch and ¼ cup milk; blend yolks in well, then another ¼ cup milk and vanilla. Use a tad more vanilla if not using ginger.
- Stir into hot milk and cook over med heat, stirring constantly, until thickened, about 5 minutes. Remove from heat, pour into bowl. Place plastic wrap directly on surface and refrigerate until cool. Whip cream, then fold into cooled pudding. Cover and refrigerate. Can be made a day ahead.
- 3 cups blueberries (can add in blackberries and/or raspberries)
- 2 - 3 Tbsp sugar
- 1 Tbsp cornstarch
- 1/4 cup water
- 1 Tbsp lemon juice
- Put berries in medium pot with a tad amount of water if berries are fresh; if frozen no need for water.
- Bring to boil on low to medium heat while stirring in sugar and cornstarch blended with 1/4 cup water. Stir as needed until it bubbles.
- Simmer for a few minutes on low until juices run clear. Adjust flavor to personal preference with sugar and/or lemon, depending on sweetness of berries. Cool. At this point you can also add in fresh strawberries.
A few hours before serving, scoop a generous amount of custard mixed with whipped cream on top of each meringue. Return to fridge until ready to serve, OR, for a more crusty meringue, you can fill and serve immediately. To serve, place filled meringues on individual dessert plates, using a large spatula to lift. Top with berries.