On Sun 11 May 2008 06:10:45p, enigma told us...
> "Bob Terwilliger" > wrote in
> :
>
>> Lee replied:
>>
>>>> Rainier cherries (the big gold-and-red ones) or Bing
>>>> cherries go well in a very eggy frozen custard; it's kind of like a
>>>> frozen clafouti.
>>>
>>> Bob, do you have a recipe? i have 5 pounds of frozen Bings
>>> & promised ice cream to one of the vendors at NH Sheep &
>>> Wool for tomorrow (Sun)... & beer. Maple & Scarborough
>>> Faire 
>>
>> First, halve and pit the cherries. Sprinkle them with sugar
>> and a tiny bit of salt. Allow to sit for at least half an
>> hour. Drain off the juice and reduce it to a syrup in the microwave.
>>
>> Then make this ice cream:
>>
>> http://haverchuk.blogspot.com/2006/0...m-project-egg-
>> ice-cream.html
>>
>> Add the reduced cherry juice and a teaspoon of vanilla
>> extract before churning. When the ice cream reaches the
>> soft-serve stage, stir in the cherries and then freeze to harden.
>
> that looks good (especially with the chickens laying 12-14
> eggs/day!).
> now, anyone have a good recipe or two for using up the
> whites?
>
> lee
Pavlova, an Australian dessert. Many recipes out there, but here's one:
4 Egg whites
1 tb Vinegar
1 c Sugar, castor (superfine)
Cornflour
With an electric mixer, beat the egg whites until soft peaks form, then
gradually add the sugar (about 1 t every 30 seconds). This will take around
15 minutes. Beat until firm. Add the vinegar. When combined, turn out onto
a flat baking sheet that has been greased and dusted with cornflour. Shape
it so that there will be a hollow in the centre to hold the fruit. Cook in
a pre-heated, warm oven (350-375 degrees F.) for 10 minutes, then at 200-
250 degrees F. for 40-50 mins. When cooked, turn the oven off and allow to
cool slowly in the oven for at least an hour, preferably overnight. Gradual
cooling is important. Serve cold, topped with whipped cream and fresh fruit
such as strawberries, bananas and kiwi fruit.
--
Wayne Boatwright
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