Fruit-Filled Chocolate Meringues

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Figs in Wine

One of these days I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)
FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.
*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Sweet Fruit Kabob

Simple & Perfect for outdoor summer bbq. & won't hurt that beach body either :)

BY ANIMATO (betterrecipes.com)
(makes 6-8 servings)
3 bananas, thick slices
2 Bartlett pears, sliced into thick wedges
2 granny smith apples, sliced into thick wedges
2 peaches, sliced into thick wedges
1 fresh pineapple cubed
MARINADE:
1 cup grapefruit juice
1/2 cup honey
3/4 tsp chopped fresh mint

Directions:
1) Combine juice, honey, & mint.

2) Marinate fruit for at least 30min.

3) Place fruit on skewer, alternating types.

4) Grill or broil for 6-8 min.

5) Baste with marinade as needed.

**NOTE: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade & the mint left out.

http://dessert.betterrecipes.com/sweet-fruit-kabob.html

Gluten-Free Cheesecake Crust

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Slippery-Slidey Cinnamon-Espresso Cup Custard

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Limoncello Semifreddo w/Strawberries

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Vanilla Pannacotta w/Rhubarb Recipe

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166