POTATOES DON'T EVEN
KNOW WHAT PARTIALLY
HYDROGENATED
SOYBEAN OIL IS.
IN THE
MEAT
OR DAIRY
CASE
©2010
Crystal Farms
(
T R A D I T I O N A L
MASHED POTATOES
M a d e w it h fre s h p o ta to e s a n d r e a l b u tte r, n o t
m a r g a r in e lik e s o m e b r a n d s . F o r a ta ste th a t's s u r p r is in g ly
c lo s e to h o m e m a d e . S i m p l y P o t a t o e s
S i m p l y B e t t e r .
simplypotatoes.com
MERINGUE WITH
SEARED PINEAPPLE
The curd filling w ill cause the meringue to
soften a little, so assemble
just before serving.
PREP: 30 MIN. BAKE: 35 MIN. COOL: 1 HR.
OVEN: 300°F
5
eggs
2
tsp. vanilla
Va
tsp. cream of tartar
34
cups granulated sugar
1
recipe Pineapple-Lime Curd,
right
1/2
a pineapple, peeled, cored, and sliced
2
Tbsp. butter
2
Tbsp. packed brown sugar
Sliced key limes (optional)
Fresh mint (optional)
1.
Separate eggyolks and whites (see
“Sauced
page222).
Setyolks aside for
Pineapple-Lime Curd. For meringue, let
whites stand at room temperature 30
minutes. Preheat oven to 300°F. Line a
baking sheet with parchment paper. In
large mixing bowl beat whites, vanilla, and
cream of tartar with electric mixer on
medium-high until soft peaks form (see
“Whipped,”
below right).
Beating on high,
add granulated sugar, 1 Tbsp. at a time, until
stiff peaks form (about 8 minute total).
2.
Spread meringue on prepared baking
sheet to make large oval, (about 13x9
inches), building up edges slightly to form
a “nest.” Bake 35 minutes. Turn oven off;
let stand 1 hour. Carefully lift meringue off
paper and transfer to serving platter.
3.
Meanwhile, prepare Pineapple-Lime Curd.
4.
In 12-inch skillet, cook pineapple slices
in the hot butter for 8 minutes or until
browned, turning once. Sprinkle with
brown sugar. Cook, uncovered, for 1 to 2
minutes more or until sugar is dissolved.
5.
To assemble, fill meringue nest with
Pineapple-Lime Curd and top with seared
pineapple slices. Drizzle with juice from
seared pineapple. Serve at once topped with
key limes and mint.
MAKES 10 SERVINGS.
EACH SERVING
297 cal, 14 gfat, 136 mg chol,
118 mg sodium, 41 g carbo, 0 g fiber, 4 gpro.
PINEAPPLE-LIME CURD
34
cup granulated sugar
1
Tbsp. cornstarch
’4
cuplimejuice
’4
cup pineapple juice concentrate
5
reserved yolks from Meringue
V2
cup butter, cut up
In medium saucepan, combine sugar and
cornstarch. Stir in juices and V
3
cup
water.
Cook and stir over medium heat until
thickened and bubbly. In medium bowl
whisk together eggyolks until smooth.
Gradually whisk half of the hot mixture into
yolks. Return yolk-juice mixture to
saucepan. Cook and stir until mixture
thickens and comes to a gentle boil. Cook
and stir 2 minutes more. Remove from heat;
stir in butter until melted. Transfer to bowl.
Cover and refrigerate.
W H I P P E D
Most recipes use
the terms “soft” or
“stiff peaks” to
describe how
much the whites
should be beaten.
Soft peaks will curl
when the beaters
are lifted out of the
mixture (as in
photo). Stiff peaks
stand straight up.
B E T T E R H O M E S A N D G A R D E N S A P R IL 2 0 1 0
2
2
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