As my regular readers know, I don’t blog only about Jane Austen and the Regency period. So my contribution to the Summer Banquet Hop is not “period correct.” It’s more current and personal.
Does anybody remember progressive dinners? I’m not sure if people still do them. But it used to be that a group of friends (from church or whatever other group) would get together and, instead of eating a whole dinner at one home, they would all progress course by course from one home to another – appetizers at the first place, maybe soup at the second, then salad, the main course, and finally dessert.
That’s what this Summer Banquet blog hop is all about, except you can visit in any way you wish, and there’s no guarantee you’ll get your banquet in a logical order. One thing’s for sure, though; I’ve got the dessert course covered, and it all starts with a dozen eggs.
“Mrs. Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle understands boiling an egg better than any body. I would not recommend an egg boiled by any body else; but you need not be afraid, they are very small, you see – one of our small eggs will not hurt you.” (Mr. Woodhouse, Emma)
One of my all-time favorite desserts is creme brulee, and a few years ago my family established serving it for Easter as our new tradition. It’s not that difficult to make. Here’s my recipe:
Heat 1 pint whipping cream over low heat until bubbles form around the edge of pan. Beat 4 egg yolks and 1/2 cup sugar until thick (about 3 minutes). Beating constantly, pour heated cream in steady stream into egg yolks. Add 1 teaspoon vanilla and pour into 6 custard cups. Place cups in a baking pan. Add about 1″ boiling water around them. Bake at 350 for 45 minutes. Remove from water bath and refrigerate until chilled (at least 2 hours). Sprinkle each custard with granulated sugar. Place under broiler until sugar topping is melted and browned. Refrigerate briefly to set. Serve.
Here are the ones I made this Easter. And, yes, they were delicious! If you triple the recipe like I do, so you have enough to share with your family or friends, you will use a total of 12 egg yolks.
But what on earth are you supposed to do with all those leftover egg whites? The elegant – and yummy – solution presented itself when I discovered that making an angel food cake requires exactly that: one dozen egg whites! Together the two desserts make a perfect pair.
Heat oven to 375. Stir together 1 cup cake flour and 1 1/2 cups confectioners’ sugar. Set aside. In large mixer bowl, beat 12 egg whites (1 1/2 cups), 1 1/2 tsp. cream of tartar, and 1/4 tsp. salt until foamy. Add 1 cup granulated sugar, a little at a time, beating on high speed until meringue hold stiff peaks. Gently fold in 1 1/2 tsp. vanilla and 1/2 tsp. almond extract. Sprinkle flour/sugar mixture, 1/4 cup at a time over meringue, folding in gently. Fill batter into ungreased tube pan. Bake 30-35 minutes. Invert pan onto funnel and let hang until cake is completely cool.
Now turn your masterpiece into strawberry shortcake or anything you like.
So there you have it – my favorite trick to turn a dozen eggs into two delightful desserts. I hope you’ll give it at try! (BTW, unless you need both desserts at the same time for a large gathering, I’d suggest making the creme brulee first and follow a week or so later with the angel food cake, because the egg whites will keep much better in the fridge than the yolks.)
Now, be sure to visit these other blog hop spots to meet some interesting people and discover more tasty treats:
Hop Participants
- Random Bits of Fascination (Maria Grace)
- Pillings Writing Corner (David Pilling)
- Anna Belfrage
- Debra Brown
- Lauren Gilbert
- Gillian Bagwell
- Julie K. Rose
- Donna Russo Morin
- Regina Jeffers
- Shauna Roberts
- Tinney S. Heath
- Grace Elliot
- Diane Scott Lewis
- Ginger Myrick
- Helen Hollick
- Heather Domin
- Margaret Skea
- Yves Fey
- JL Oakley
- Shannon Winslow
- Evangeline Holland
- Cora Lee
- Laura Purcell
- P. O. Dixon
- E.M. Powell
- Sharon Lathan
- Sally Smith O’Rourke
- Allison Bruning
- Violet Bedford
- Sue Millard
- Kim Rendfeld















































