potato galette

If your family is anything like mine, there are some parts of a holiday menu that are nonnegotiable - certain staples that better show up on the buffet line or protests will fly. We're certainly not all that original in our house. In fact, we even repeat quite a few items from our Thanksgiving line-up on the Christmas menu - certain side dishes are are just too special to enjoy throughout the year but totally worthy of savoring on that special day in both November and December.

That being said, it's always fun to throw in one or two new dishes on those special occasions - to not only enjoy the hunt for the perfect recipe(s) in the days leading up to the big event but also mix up that predictable buffet line. And this, my friends, was this year's Christmas addition.

Super easy to throw together, it may just be the perfect galette technique. It came together in minutes and tasted amazing. The perfect combination. In fact, it was too good to wait until the next holiday to make and will most definitely be making a follow-up appearance in my kitchen in the very near future.

Potato Galette
Yield 6-8 servings

2 1/2 pounds (5-6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick using a mandoline slicer to ensure even thinness
5 tablespoon unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped, fresh rosemary leaves (optional)

Adjust the oven rack to the lowest position and preheat the oven to 450°.

Place the potato slices in a large bowl and fill with cold water. Using your hands, swirl to remove the excess starch then drain in a colander. Spread the slices onto kitchen towels and dry thoroughly.

In a large bowl, whisk together 4 tablespoons butter, cornstarch, salt, pepper, and rosemary. Add the dried potatoes and toss until thoroughly coated. Place the remaining tablespoon butter in a large heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place one potato slice in the center of the skillet then overlap slices in a circle around the center slice followed by outer circles of overlapping slices. Gently place remaining sliced potatoes on top of the first layer, arranging for uniform thickness. 

Place the skillet over medium-high heat and cook until sizzling and potatoes around the edge of the skillet start to turn translucent, about 5 minutes. Spray a 12-inch square of foil with nonstick cooking spray then place the foil, sprayed side down, on top of the potatoes. Place a 9-inch cake pan on top of the foil and fill with two cups of pie weights or dry beans. Firmly press down on the cake pan to compress the potatoes. Transfer the skillet to the oven and bake for 20 minutes. 

Remove the cake pan and foil from the skillet. Continue to cook until the potatoes are tender when a paring knife is inserted in the center, about 20-25 minutes. Return the skillet to medium heat on the stove-top and cook, gently shaking pan until the galette releases from the sides of the pan, 2-3 minutes. 

Off the heat, place a cutting board over the skillet. Carefully invert the skillet and board together and lift the skillet off the galette. Using a serrated knife, gently cut into wedges and serve immediately.

From America's Test Kitchen 

spaghetti squash with pomodoro sauce

I think it's probably safe to say that when most people - myself included - think of fall squash, butternut and acorn are likely the first varieties that come to mind. But, my friends, it would be a tragedy to not consider further and spend some time exploring the wonder that is spaghetti squash. Whether you're one who is hoping to sample another of this season's fresh goodies...or are simply looking to cut back a little on the refined grains in your diet...spaghetti squash is a delightful option.

As is, this recipe has been a fall go-to for me for a few years now. This time around, though, I decided to make a little addition to the sauce in the form of sliced mushrooms. Conclusion? You can't go wrong with either version. And, as a bonus, that little dash of red pepper flakes offers the perfect little kick to combat those quickly dropping temperatures from the inside out. Brrr y'all!

Spaghetti Squash with Pomodoro Sauce
Yield: 4 servings

1 spaghetti squash (about 1 1/2 pounds)
extra virgin olive oil
1 small onion, finely chopped
1 cup white button mushrooms, sliced (optional)
2 garlic cloves, peeled and minced
3 tablespoons tomato paste
1 tablespoon dry white wine
1 28-ounce can whole or diced tomatoes in their juice
2 teaspoons dried Italian seasonings
1/2 teaspoon red pepper flakes
fresh basil or parsley

Preheat the oven to 375°F.

Halve the squash lengthwise and scoop out the seeds. Cover a baking sheet with aluminum foil and lightly coat the oil with olive oil. Position the squash halves, flesh side down, on the sheet. Bake for 35-40 minutes or until you can easily pierce the shell with a fork.

While the squash bakes, heat 2 tablespoons oil over medium heat in a large sauce pan. Add the onion and mushrooms and saute until lightly browned, about 5 minutes. Add the garlic and saute an additional minutes, stirring often to ensure the garlic doesn't burn. Add the tomato paste and stir to coat, about 30 seconds. Carefully add the wine, working quickly to scrape the bottom of the pan free of residue. Add the tomatoes, seasonings, and red pepper flakes, stirring to mix. Cover and simmer over medium-low heat for 30 minutes. 

Remove the squash from the oven. Scrape crosswise to remove the strands from the shell. Plate and pour sauce over the squash. Garnish with fresh herbs.

Adapted from Epicurious 

blueberry banana bread pancakes

We've already established the fact that I love pancakes. What I don't love, though, is having a heavy breakfast first thing in the morning on a regular basis. Special occasions? Good heavens, yes. But not before a 12+ hour day at work. That, my friends, calls for something hearty but healthy to set the tone for such a marathon of responsibilities.

These pancakes are most definitely up for that challenge. Gluten-free and speckled with juicy blueberries, they're a guilt free way to start the day. Given the sweetness of the berries, I expected them to take center stage in the flavor department. But oh my, was I in for a surprise. The addition of a pureed banana gives these hotcakes a moist and tender texture and a taste reminiscent of a not-too-sweet banana bread. Topped with a pat of coconut oil or butter and a drizzle of agave nectar, syrup, or honey? I'll take a tall stack, please.

Blueberry Banana Bread Pancakes
Yield: 1-2

1 ripe banana, mashed
1 large egg, scrambled
2 tablespoons almond meal
1 tablespoon almond butter
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 cup frozen blueberries

Mix all of the ingredients together in a medium sized bowl. Allow to rest for 10 minutes.

Over medium-low heat, melt a pat of butter or coconut oil in a griddle pan. Spoon the batter into individual mounds in the pan, spreading them out to uniform thickness. Cook for 3-4 minutes or until the underside is golden brown, and the topside turns from glossy to dull. Carefully flip and cook for an additional 1 minute.

Serve with butter or coconut oil and syrup, agave nectar, or honey of your choosing.

Adapted from Souvlaki for the Soul

quinoa with moroccan winter squash and carrot stew

In the past few years, trips home to my parents' house during the fall and winter months have almost certainly included time in the kitchen for my mom and I, making this dish together. An absolute favorite of ours, it has become a must-make staple on our menu and often, in fact, gets doubled in quantity just so we can savor it for several days each time. Fortunately for us, the spicy kick is far too much heat for my spice-phobic father, meaning one thing: more for us enjoy...a consequence we're more than willing to deal with. :)

This year, long work hours have me much too busy for any quick trips to my beloved central Virginia until Christmas. Feeling a tad homesick...and eager to savor my first taste of Morocco this season...making this dish wasn't an option. And oh boy, did it hit the spot. I do have to confess, though, that I came to one conclusion: as perfect as the recipe is, the secret ingredient is Mom's Company...because it somehow doesn't taste quite the same without it.

Quinoa with Moroccan Winter Squash and Carrot Stew
Yield: 4 servings

for the stew:
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
2 teaspoons Hungarian sweet paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 cup water or broth (I use chicken broth for added flavor)
1 14.5-ounce can diced tomatoes with their juice
3 cups 1-inch cubes peeled butternut squash (about 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
salt to taste

for the quinoa:
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon turmeric
2 cups water or broth (again, I use broth)
salt to taste

1/2 cup chopped fresh cilantro, divided

for the stew:
Heat the oil in a large saucepan over medium heat. Add the onion and saute until soft, stirring often, about 5 minutes. Add the garlic and 7 spices, stirring constantly for 1 minute. Add the water or broth and tomatoes with their juice. Bring to a boil. Add the squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt. (Can be make 1 day ahead. Cover and chill.)

for the quinoa:
Using a large sieve, rinse the quinoa under cold running water, draining fully. Melt the butter with the oil in a large saucepan over medium heat. Add the onion and carrot. Cover and cook until the vegetables begin to brown, stirring often, about 10 minutes. Add the garlic and turmeric and saute 1 minute. Add the quinoa and stir for 1 minute. Add the water or broth and bring to a boil, reducing the heat to medium-low. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.

Rewarm the stew. Stir in half of the cilantro and salt to taste. Spoon the quinoa onto a platter, forming a well in the center. Spoon the stew into the well. Sprinkle the remaining cilantro over the top.

Adapted from The Flavors of Bon Appetit 2007

paleo carrot cake pancakes

I have several friends who have adopted the Paleo lifestyle as their standard diet...most notably one of my favorite people in the whole world. Erienne, this post is for you, dear friend. :)

Having enjoyed several 'caveman diet'-friendly meals at E's house in the past...and always intrigued by the plethora of recipes that pop up on Pinterest...I decided to venture on the wild side and try whipping up one of them myself. Now, if there are two things I can't resist, they're carrot cake and pancakes. So, a guilt-free breakfast that offers both of those in one? I'm game.

The conclusion? The texture of these is probably never going to be mistaken for ol' fashioned buttermilk pancakes. Slightly more eggy and tender than the norm thanks to the obvious absence of gluten, they still manage to be extremely light with just the right amount of chewiness. As for the taste, the carrot and spice flavors truly shine through and are perfectly accented by a splash of agave nectar or honey (which I'm not sure are technically in line with strict Paleo) and a pat of coconut oil (aren't you proud, Erienne?). In other words, they're worth making. Today.

Oh, and in case you missed it, the National Book Festival took place this past weekend on The Mall in DC. First hosted by the lovely Laura Bush in 2001 and organized yearly by the Library of Congress, this fabulous event stretches much of the distance between the Capitol and the Washington Monument, filling the lawn with big white tents and hundreds of thousands of people. Famous authors from across the country came for speeches/Q&A sessions and book signings...including R.L. Stine (of Goosebumps fame) and former Olympian Dominique Moceanu. I think it's safe to say that I wasn't the only one who was starstruck...

Paleo Carrot Cake Pancakes
Yield: approximately 5 medium pancakes

1/2 cup almond meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 cup carrots, shredded (approximately 2 medium)
3 eggs, beaten
1/2 cup canned coconut milk
2 tablespoons coconut oil
2 tablespoons coconut flour or arrow root
1/4 cup raisins (I used golden raisins)
1/4 cup walnuts, chopped
coconut oil
agave nectar, honey, or maple syrup

Mix all of the dry ingredients together in a large bowl. Add the carrots, eggs, coconut milk, oil, raisins, and walnuts. Mix thoroughly.

Preheat a large skillet on medium-high heat, and add enough coconut oil to coat the bottom of the pan. Pour batter into small mounds on the hot surface. Cook until bubbles form on the surface and bottom is golden brown, 3-4 minutes. Flip and continue to cook until the bottom surface is golden brown, about 1 minute.

Serve with coconut butter and agave nectar.

Adapted from paleOMG

sauteed chicken with sun-dried tomatoes and white wine

Fresh summer produce may be winding down and abruptly getting pushed aside in favor of pumpkin and butternut squash, but that doesn't mean we have to say 'so long, farewell, auf Wiedersehen, adieu' to tomatoes. (Sound of Music, anyone?) Enter: their sun-dried variety, which have all the rich, caramelized, chewy sweetness to handle the heavier dishes of fall and winter.

Inspired by a desire to use some of these candified treats hanging out in my fridge as well as a grumbling tummy that wasn't willing to wait for a lunch that required a lot of prep, this meal came together in my mind on my way home from church last Sunday and was on my plate less than 30 minutes later. Per-fect.

Sauteed Chicken with Sun-Dried Tomatoes and White Wine

4 boneless, skinless chicken breasts, brined in salted water, rinsed, and patted dry
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
heaping 3/4 cup sun-dried tomatoes, packed in oil (about 20), coarsely chopped
3 garlic cloves, minced
1 1/2 cups dry white wine
salt and pepper to taste

Cut the chicken breasts into bite-sized chunks. Set aside.

In a Dutch oven, heat the oil over medium-high heat. Add the onion and saute until softened and golden brown. Add the chicken, garlic, and tomatoes, stirring frequently until the chicken is lightly browned on all sides. Carefully add the wine, scraping up any bits from the bottom of the pan. Reduce heat to medium-low and simmer until the sauce is reduced and slightly thickened.

An Ashleigh Original :)

sweet potato, corn, and black bean chili

If you were to ask my Blacksburg girlfriends what I think about sweet potatoes, I have no doubt that you would get a jolly chuckle and emphatic answer in reply. You see, in our four years at school together, where our intimate knowledge of each other included everything from ice cream preferences to greatest hopes and fears, my obsession perfectly normal love for that most wonderous root veggie was well known. Annnnd the fact that I would eat them often enough each fall and winter to make the palms of my hands turn a nice, sweet shade of orange may or may not have been a frequent source of entertainment within our circle. ;-)

So, when my bff invited me to take part in ONE's latest nutrition campaign, which just so happens to be focused on none other than the great sweet potato, I knew it was a cause I wanted to be a part of. For those of you who share my enthusiasm for this nutritious and versatile ingredient, get excited about the numerous recipes that will be posted in the coming weeks during the course of the campaign! For anyone else, allow me to make an attempt at changing your opinion with a few taste bud temptations.

Sweet Potato and Black Bean Chili

1 tablespoon extra virgin olive oil
1 large yellow onion, diced
1 large sweet potato, diced
2 garlic cloves, minced
2 tablespoons chilli powder
4 teaspoons ground cumin
1 teaspoon paprika
1 (14-ounce) can diced tomatoes
2 1/2 cups broth or water (I used chicken broth for an added depth of flavor)
2 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/3 cup fresh cilantro, minced

In a Dutch oven, heat the oil over medium-high heat. Add the onions and cook until soft and lightly browned. Add the sweet potato, garlic, and spices and cook 30 seconds, stirring constantly. Add the tomatoes with their juice and stir, scraping any bits from the bottom of the pan. Add the broth and bring to a simmer. Reduce the heat to low, cover, and simmer until the potatoes are tender, 15-20 minutes. Add the beans and corn and continue to simmer for 5 more minutes. Serve with a heavy sprinkle of cilantro.

Adapted from Fort Mill SC Living

southwest eggs and potatoes

I was blessed to attend school in beautiful Blacksburg, VA (go Hokies!!) for 2+ years. If you've never been to the area, let me paint you the picture. Nestled between the breath-taking Blue Ridge Mountains, this close-knit college community - proudly blanketed in all-things orange and maroon - just may boast the finest combination of endless university energy, homespun family values...and unique hippie flair. Resilient in the face of outstanding tragedies and unstoppable on the football field - there's nowhere else on Earth like it.

What truly gives Blacksburg a part of my heart, though, are the friendships and memories that are forever associated with it in my mind. An epic fondue party...a stellar murder mystery dinner party....my first time shooting discs...a competitive gingerbread house challenge...popcorn-and-a-movie-nights...a hiking trip that ended in a lightening storm...themed dinners...and countless s'mores and Taboo games - those years were filled with the very best of times with the very best of friends.

One of my most beloved memories? Brunch at Gillies. A town favorite and a personal obsession, their food is local, fresh, and just plain amazing. My personal favorite? Their multigrain pancakes...oh.my.lanta. (Full House, anyone?) That being said, I always looked with envy at my friends' plates whenever they would order their egg and potato specials - topped with cheese and/or salsa depending on the preference. My solution? Make this oh-so-yummy-but-ridiculously-simple dish at home. Delicious breakfast AND a palatable reminder of dear memories?? That's definitely a winner in my book...a Hokie win!

Southwest Eggs and Potatoes
Yield 1 serving. Multiply as needed.

2 small or 1 medium red potato(es), scrubbed free of dirt
1/4 medium yellow onion, finely diced
2 eggs
2 tbsp milk
1/3 cup cheese, divided (I love Trader Joe's Jalapeno Monterey Jack Cheese, but many different types of cheese would work)
extra virgin olive oil
salt
pepper
1/4 cup salsa, slightly warmed in the microwave or on the stove top
1/4 avocado, cut into long strips (optional)
1 tablespoon fresh cilantro, minced (optional)

Pierce the potatoes with a knife a few times and microwave on high until cooked through, 2-4 minutes depending on size. Carefully move to a cutting board and allow to cool for 1-2 minutes.

Meanwhile, in a small bowl, scramble the eggs and milk and a dash of salt and pepper. Stir in 1/4 cup of the cheese. Set aside.

Cut the potatoes into bite-size chunks. Then, in a medium-sized pan, heat a drizzle of olive oil over medium-high heat. Add the onions and potatoes and simmer until the onions are soft and the potatoes are golden brown, stirring every so often. Salt and pepper to taste. Move the mixture to a plate, and, in the same pan, add the eggs and quickly stir to scramble them as they cook, 30-60 seconds.

Once finished, distribute the eggs over the potato-onion mixture. Quickly top with the remaining cheese and then the salsa. Sprinkle the cilantro over the top and add a side of avocado, if using. Salt and pepper to taste.

Inspired by Gillies

fish en papillote with tomatoes and olives

I realize this dish is never going to win a beauty pageant. But trust me on this: the quick preparation, fun presentation, and fresh taste definitely make up for that. This fish truly takes just minutes to pull together, which means that if you pair it with a simple salad, you'll have a complete, healthy meal in less than half an hour. Plus, thanks to the ease of the parchment paper, you can count of one hand the number of dishes you'll dirty in the process. Oh, and it's the ideal light dinner to showcase those glorious homegrown/farmers' market tomatoes of late summer. A fabulous "garment" and bathing-suit-fit? Well, maybe it does deserve a pageant crown and sash.

Note: I used cod instead of red snapper, because that is what I had on hand. I think most any white fish would be good.

Fish en Papillote with Tomatoes and Olives
Yield 4 servings

4 (6-ounce) red snapper fillets (1-inch-thick), skinned
salt and freshly ground black pepper
12 (1/4-inch-thick) tomato slices (from 3-4 medium tomatoes)
12 Kalamata or other brine-cured black olives, pitted and thinly sliced
1/2 teaspoon red pepper flakes
2 tablespoons unsalted butter, cut into bits
zest from 1/2 orange, removed with a microplane grater
4 fresh herb springs, such as sage, thyme, or parsley

Preheat the oven to 500°F.

Cut four 12x15 inch sheets of parchment paper. Fold each sheet crosswise in half to crease, then unfold. Set aside.

Drain fish on double layer of paper towels, making sure any excess moisture is absorbed by the paper. Season fish with salt and pepper and put 1 fillet to the right of the crease on each sheet. Top each fillet with 3 tomato slices, 1/4 of olives, 1/8 tsp red pepper lakes, 1/4 each of butter and zest, and 1 herb spring. Starting at one corner of crease, fold edge of parchment over in triangles (each fold should overlap previous one), following a semicircular path around the fillet, smoothing out folds as you go and tucking last fold under to seal papillote completely.

Heat a large baking sheet in the oven for 5 minutes.

Put papillotes on hot baking sheet and bake for 9 minutes.

To serve, transfer packets to four plates; with a knife, slit top of each packet and tear it to expose fish. Slide fish and sauce onto plates and discard paper.

Adapted from The Gourmet Cookbook 

roasted vegetables with quinoa and goat cheese

In case I haven't mentioned it before, I have a slight obsession with roasted veggies. I can't help it...something magical just happens when you toss fresh produce with oil and seasonings and throw them in a hot oven to caramelize. Spring and summer = asparagus, summer squash, eggplant, tomatoes, and peppers. Autumn and winter = sweet potatoes, butternut squash, acorn squash, pumpkin, and Brussels sprouts. i.e. Whatever the farmers' market is selling.

After another quick trip to PA to see my sister and pick up a certain Italian Plum bridesmaid dress from my seamstress this weekend, I came home with a car full of locally-grown Lancaster produce. Wanting something light to showcase the fresh veggies, this dish accomplished just that.

Oh, and goat cheese? Another obsession.

Roasted Vegetables with Quinoa and Goat Cheese
Yield 4 servings

2 cups quinoa, uncooked
4 cups water (I use broth for extra flavor)
2 medium zucchini, cut into bite-size chunks
1 large red bell pepper, seeds and membrane removed and cut into bite-size chunks
1 cup sliced button mushrooms
extra virgin olive oil
1 1/2 tablespoons Italian seasonings
salt and pepper
3 ounces goat cheese, crumbled into pea-size bites

Preheat the oven to 425°.

In a fine sieve, rinse the quinoa under cold running water. Drain fully. In a large pot, bring the water or broth to boil. Reduce the heat to low, carefully pour in the quinoa, and cover the pot. Cook until the liquid is fully absorbed, 20-25 minutes.

Meanwhile, add the vegetables to a large bowl. Add a heavy drizzle of oil, Italian seasonings, and salt and pepper to taste. Stir until the vegetables are fully and evenly coated. Transfer to a parchment paper-lined baking sheet and spread the vegetables out into a single layer.

Roast the vegetables in the hot oven until golden and caramelized, turning them every 8-10 minutes, 20-25 minutes in all.

In a large bowl, toss the quinoa with the vegetables and goat cheese. Salt and pepper to taste. Serve hot.

Inspired by Iron Hen Cafe.

double decker berry pavlovas

As a general rule, I am in no way a daredevil. I always turn my car off when I'm pumping gas. I don't cut the tags off my mattresses. I count my purchases before I get in the '15 items or less' line at the grocery store. I walk the straight and narrow.

But on this day, my friends, I mustered up every ounce of courage I could find and took a risk to beat all risks: I attempted to bake a Pavlova (for the first time!) on a hot, HUMID, scattered t-storm, summer day. I know...from Model Citizen to Wild Child. It's a slippery slope.

Anyone who's ever made this featherlight treat, or its first cousin, meringues, knows the countless warnings that come with each recipe: baking these on a humid day will most certainly lead to 'weeping' or 'beading' of  moisture on the finished product. So why take the risk?? Two reasons. One, after extensive research, I found several convincing articles stating that the amount of sugar, the rate at which you add it, and the total baking time are far greater determiners of the final texture than the weather. Two, this dessert was not meant for just any occasion...it was for an Olympics opening ceremony party. Go big or go home!

And truthfully, what better dessert for a London-based parade of nations celebration than this? With origins in New Zealand or Australia (depending on whom you ask!) and a name inspired by a famous Russian ballerina who claimed England as her home, Pavlova is the perfect multicultural sweet treat. Add billowing, fresh whipped cream, ruby red strawberries, and sweet blueberries, and you now have a patriotic-colored dessert that is just about perfect for cheering on Team USA.

Back to the recipe. The taste was phenomenal with the richness of the brown sugar and the lovely essence of vanilla playing perfectly off the light cream and berries. And the texture...oh my, the texture...consisted of a light, tender, crispy exterior and a chewy interior. In other words, heaven.on.a.plate.

Note: The original recipe calls for meringues baked in three 8" cake pans, resulting in one large, tiered Pavlova. I opted to pipe individual-sized rounds on a baking sheet. Also, in the spirit of London's famous red buses, I went with a double decker presentation rather than the three-layered variety.

Double Decker Berry Pavlovas
Yield: 8-10 servings

1 cup superfine granulated sugar*
1/2 cup packed light brown sugar
1 1/2 tbsp cornstarch
1 1/2 tsp pure vanilla extract
2 tsp distilled white vinegar
3/4 cup egg whites (from 5-6 large eggs), at room temperature

2 lb strawberries, trimmed and quartered
1 lb blueberries
2 tbsp granulated sugar

1 1/2 cup heavy whipping cream
1/4 cup confectioners sugar
1 tsp pure vanilla extract


Preheat the oven to 275°F. Line two baking sheets with non-stick baking mats or parchment paper.

Pulse the sugars and cornstarch in a food processor until well combined. Stir together vanilla and vinegar in a small bowl. Set aside.

Beat the egg whites with a pinch of salt at medium speed until they hold soft peaks. Increase speed to medium-high and add the sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more. Add the vinegar mixture, then beat at high speed until the meringue is glossy and holds stiff peaks, about 5 minutes. Spoon meringue into a pastry bag and pipe into circles (about 3 inches in diameter), creating a slightly higher brim around the perimeter to hold the whipped cream and berries.

Bake until the meringues have a crisp crust and feel dry to the touch, about 45 minutes-1 hour (insides should still be marshmallow-like). Turn oven off and prop door open slightly with a wooden spoon. Cool meringues in oven for 1 hour.

Meanwhile, toss berries with sugar and let stand at room temperature until ready to use (up to 1 hour). Prepare the whipped cream by beating the cream, sugar, and vanilla until soft peaks hold.

To assemble, place 1 meringue on each plate and top with a large dollop of whipped cream followed by a spoonful of berries. Repeat with a second layer.

*Can be made by processing regular sugar in a food processor until fine and powdery, about 45 seconds.

Adapted from Epicurious