Recipe: huckleberry mess
It was a great weekend for ski touring since there was plenty of new snow that fell AND STAYED IN PLACE. If you live in the Front Range, it feels like you rent snow more than anything else because it falls and then gets blown into the next county to the east within 24 hours. Erin and I took turns breaking trail through the powder so Banjo wouldn’t have to body plow the whole way up. Normally he doesn’t mind body plowing through snow, but it was 2°F and we wanted to keep our furball buddy comfortable and safe.
winter did not forsake us!
banjo was having a blast
on my ski tour with jeremy, sunday
Last week, I had baked a batch of huckleberry meringues to distribute to friends for the Chinese New Year. I saved one out for Jeremy because he is so fond of them. But before he could eat it, I decided to serve it up with some extra goodies. I personally find meringues a little dull. They’re fun to make and beautiful to look at, but when I eat a meringue straight up, it isn’t terribly exciting. Pop a meringue on top of a cloud of whipped cream and fruit, and you’ve transformed “meh” into “wow!”.
This is nothing new. It’s basically an Eton mess with huckleberries in place of strawberries. Obviously, I don’t have access to fresh huckleberries in March, but I *DO* have heaps of frozen huckleberries squirreled away in my chest freezer. I thought the frozen berries could benefit from a little lemon, sugar, and heat to make a nice sauce. Jeremy was so utterly smitten with this dessert, that he suggested I blog the recipe. I didn’t think that was necessary, but you can see who got his way.
so i made another batch of huckleberry meringues
whipping cream, vanilla extract, almond extract, huckleberries, lemon, meringues, and sugar (divided)
**Jump for more butter**