Recipe: Strawberries star in no-fuss dessert
A strawberry fan tops off the strawberry-cream-cake dessert. (Photos:
Kathy Morrison)
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The British dessert known as Eton mess has been on my dessert bucket list for awhile. It's named for Eton College, where the sweet creation is served after the traditional Eton-Harrow cricket match. Fresh strawberries are the stars, diced and allowed to macerate in a little sugar. They're swirled into a concoction of fresh whipped cream and broken pieces of crunchy meringue. Sounds like spring, right?
(The origin of the dessert isn't clear, but it seems likely that a dessert accident -- maybe dropped? crushed? sat on? -- was a contributing factor. The dessert called pavlova, after the celebrated Russian ballerina, also has meringue, cream and fruit, and may have been the starting point.)
The angel food cake slices were cut into chunks. After trying
varied sizes, I decided smaller was better: more crunch.
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Well, I didn't feel like making my own meringues -- I had gardening to do! -- and I couldn't find any meringue cookies in my COVID-limited sphere. So I went with the next best thing: toasted pieces of an angel food cake I'd found in the supermarket bakery department. That'd be crunchy, sweet and airy, right? So I had to rename the dessert.
I also picked up a few tips along the way about the ingredients, which can come across as too sweet without something to cut through the sugar. Lemon zest and just a bit of mascarpone cheese (or sour cream, crème fraîche or plain yogurt) do just that.
Raspberries or blackberries also would be delicious in this, though you'd have to crush them a bit to get some juice going. (Lime zest instead of lemon works best for these berries.) This recipe will serve 4 easily -- 6 after a big dinner, since it's surprisingly rich.
Don't mix the prepared ingredients together until just before serving or the toasted cake will get soft. Then you'd have something approaching trifle, which is another spring dessert altogether!
Strawberry Angel's Mess
Serves 4-6
Ingredients:
The ingredients are all prepped and ready to combine. I decided
later that more strawberries than I have here would be better,
so the recipe reflects that.
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Garden Checklist for week of April 21
This week there’s plenty to keep gardeners busy. With no rain in the immediate forecast, remember to irrigate any new transplants.
* Weed, weed, weed! Get them before they flower and go to seed.
* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Feed shrubs and trees with a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Mulch around plants to conserve moisture and control weeds.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Mid to late April is about the last chance to plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce seedlings. Choose varieties that mature quickly such as loose leaf.