“If we consider that all we deal with represents constantly changing sub-microscopic, interrelated processes which are not, and cannot be ‘identical with themselves’, the old dictum that ‘everything is identical with itself’ becomes in [today’s understanding of the universe] a principle invariably false to facts.”~~~~Alfred Korzybski
I’m so confused trying to properly describe what this recipe really is.
The cookbook I used titled the recipe ‘Not-So-Angelic Angel Pie’.
Now, I know that Angel Pie consists of a meringue shell filled with whipped cream and fruit. Jill O’Conner, the author, described her ‘Not-So-Angelic Angel Pie’ as a “chewy, nutty, chocolate-studded meringue dessert filled with whipped cream and strawberries.”
This is where I get confused. Meringues are typically crisp throughout. It is the Pavlova that usually has a crisp crust and softer interior. To me, this recipe yields a giant Pavlova.
Honestly though, it is all semantics. Call the recipe what you want, but the reality is a Giant, Nutty, Chocolate Studded Pavlova With Strawberries And Cream. So that is what I am calling it. Only thing missing in the title is that there is a healthy dose of graham cracker crumbs tucked in there, too, which makes everything taste even better.
3/4 cup graham cracker crumbs
1 cup finely chopped walnuts or pecans, toasted (I used a combination of the two)
5 oz finely chopped semisweet chocolate
6 egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
2 cups granulated sugar
1 tsp vanilla extract
2 cups heavy cream
1/3 cup confectioners’ sugar
3 cups strawberries, halved
1. Line a baking sheet with parchment paper.
2. Preheat oven to 350℉.
3. In a large bowl, combine the graham cracker crumbs, nuts and chocolate.
4. In another bowl, use an electric mixer set at slow speed to beat the egg whites and cream of tartar until foamy. Add salt, increase speed to medium-high, and continue beating until soft peaks form. Continue beating, while slowly adding the sugar, until stiff, glossy peaks form. Beat in the vanilla.
5. Fold a large full spoonful of the egg whites into the crumb mixture to lighten it. Fold in the remaining egg whites just until combined, being careful not to deflate them.
6. Spoon the mixture onto the prepared baking sheet and form into a 10 inch round.
7. Bake until the meringue is puffy and golden with a crisp outer shell, about 30 minutes. Transfer to a rack to cool completely.
8. To make the filling, combine the heavy cream, confectioners’ sugar and vanilla. Beat with an electric mixer until the cream forms firm peaks.
9. To serve, peel the shell from the parchment (it will crack a bit) and place on a serving plate. Spoon whipped cream over center and top with the strawberries.
‘Dinosaur’ is new from NYC-based band Changing Modes. The single is from their sixth album, “The Paradox of Traveling Light” due out next month. It’s quirky, disjointed, carnival like….and a complete and utter blast. This is the stuff that Fridays are made of.
Check out Changing Modes on the band’s Website, where you can learn of upcoming shows in Philadelphia and NYC and buy their music.