Christmas Goodies

Wow, I've been baking since Saturday!  I've made cake pops, cherry balls, magic cookie bars, butter tart squares, shortbread cookies, and arrowroot squares. But the one thing I have been wanting to make forever is Jamie's chocolate fridge cake. I decided this was just the occasion. But first, I needed some meringues. I thought about going down to the market bakery and taking my chances, but it was an icy morning, so I opted to make my own. I spied an intriguing recipe in the latest edition of Jamie magazine online.

312.  Swiss Meringues (Jamie Magazine, December 2012 issue)

JamieOliver.com recipe

Interestingly, this recipe requires you to whisk the egg whites and sugar in a double boiler, over boiling water.  This is polar opposite to the last time I made meringues, when I chilled the bowl and beaters first.  But it worked this way as well, and after all the sugar was beat into the meringue, I transferred it to the mixer bowl and beat it another 10 minutes.  Then, I divided it into 3 batches.  To the first, I added the beans from a vanilla pod.  To the second, I added a teaspoon of rosewater, and to the third, I added a bit of ground cardamom and some chopped pistachios.

 

 

I am not sure why they seemed to crack and seep sugar, but they taste great.  I like to keep meringues in the freezer as a treat, when I am craving something sweet but don't want to upset my stomach with anything rich and fatty.  I had a pistachio one for dessert, and used a vanilla one for the fridge cake recipe.

313.  Chocolate Fridge Cake with Pecans and Meringues (??)

JamieOliver.com recipe

My son wanted me to make brownies, but this looked easier.  Plus, I can make brownies any old time.  This recipe was for me!  So I measured out the pistachios and pecans, smashed up some arrowroot cookies, and one of my meringues, and combined everything in a large bowl.  Then, I put the butter & dark chocolate over boiling water to melt, and added some corn syrup for sweetness.  I poured this mixture over the nut mixture, and spread it into a glass loaf pan, lined with plastic wrap.  Once cooled, I covered it up and put it in the fridge overnight to harden.

I was impressed that I managed to slice this "cake" without crumbling it too much.  And the green of the pistachios is so pretty!  I offered these around with the squares, but most people found them either too rich, or not sweet enough.  Of course, alongside butter tarts and cherry balls, they aren't all that sweet.  But I found them a welcome change, after days of constant sugar rush.  I love them.  I plan to eat them all.  No rush, they will keep for quite a while, I would think.  They will be my guilty pleasure right into the new year.  ;)