This week in school we covered a lot of ground—from eggs, to seafood, to grilling. I was sampling oysters before 11am one day and another day whipping up hollandaise. I was inspired to make some egg-centric treats for a party that my roommates and I threw last night. The chocolate peanut butter meringues were a big hit, and one partygoer mentioned they would be perfect for a Seder dessert. The recipe is below.
I also made a lovely little gem of a cocktail that may not or may not have inspired the dancing for the evening. (That and some Michael Jackson!) Though it was monsoon-like last night, we still had a great turn out. I tell ya, our friends are really special. People arrived with boots soaked, umbrellas broken and outfits wet. Once inside, people warmed up, mingled and enjoyed. There was no real occasion for our party other than that the three of us who live here have some really good looking, interesting friends and a little magic happens each time we stir our friend pot.
If you didn’t make it out, it’s probably because you got stuck on your couch or because you live in California. I forgive you. Make some meringues and mix up a cocktail in honor of spring and think of me.
Chocolate Peanut Butter Meringues
1 cup egg whites
1 3/4 cups sugar
1/3 cup coco powder
10 oz peanut butter chips
Two baking sheets
1. Preheat the oven to 225 F and line two baking sheet with parchment paper
2. Beat egg whites until soft peaks form and then add the sugar a couple tablespoons at a time until the mixture gets still.
3. Incorporate the coco powder and fold in the PB chips.
4. With a spoon plop out little dollops of the meringue onto the baking sheets. Bake until crisp, about 2½ hours.
Makes about 50 small ones
Lavender Lemon Cocktail
1 cup sugar
1 cup water
¼ cup lavender flowers (baking grade)
1 liter seltzer
1 liter vodka
To make this springtime gem, you need to infuse the simple syrup with the lavender. They don’t call it “simple syrup” for nothing!
1. Combine sugar and cold water with lavender in a small pot. Slowly bring to a simmer for five minutes. Strain out lavender buds, let cool.
2. Juice lemons. Combine with simple syrup.
3. Over ice, add about 2oz of the above mixture with about a shot glass amount of vodka. Top off with seltzer. Stir.
4. Drink and dance.
Makes about 12 cocktails