Blueberry Meringue Pie

Here’s an entry for The Virtual Kitchen’s Blueberry Bash.

This is an easy recipe from my mother-in-law, and I do believe this was her mother’s recipe, also. The pie shell is a meringue crust. For my husband this recipe is a must (and comfort food) for Memorial Day, Independence Day, and Labor Day. It means summer is here, and evokes all sorts of cozy family summer memories.

The shell isn’t pure meringue, as the crackers and nuts add some texture. The contrast of the crunchy shell and sweet smooth whipped cream and blueberries makes a delicious summer treat.

Shell:
3 egg whites, beaten stiffly
1/2 teaspoon cream of tartar
pinch salt
1 cup sugar
2/3 cup rolled soda crackers
1 teaspoon vanilla
1 teaspoon baking powder
3/4 cup nuts, chopped

Filling
1/2 pint whipping cream
2 teaspoons powdered sugar, to taste
flavoring vanilla, cognac, other liqueur (optional), to taste
1 quart fresh blueberries (or other berries)

Preheat oven to 350 degrees.

Beat egg whites and cream of tartar and pinch of salt until stiff peaks form. Gradually beat in sugar, a little at a time, continue beating until stiff peaks form again.

Fold in vanilla, soda crackers and nuts.

Pour into buttered pie pan. Bake 30 minutes at 350 degrees. Cool

While baking, whip heavy cream (with sugar and flavorings). Add blueberries, mix through the cream. Chill.

After pie crust has cooled, pour filling into pie crust.

Chill until ready to serve.

Fruits and Herbs for the Feast of the Assumption

As if I didn’t post enough tomato recipes I’m adding another one.

This one is special, because it’s named after the Solemnity of the Assumption, August 15. There aren’t many specific traditional foods for this feast. It was originally a day for blessing of flowers, fruits and herbs, so any kind of combinations of foods that include that would be appropriate for this feast. Tomatoes are technically a fruit, and this recipe calls for lots of herbs.

This recipe is by Brother Victor-Antoine d’Avila-Latourrette from his Twelve Months of Monastery Salads. I love this cookbook, particularly in the summer.

Assumpta Salad
“This enticing salad is always served as an appetizer. It is one of our favorites for the feast of Our Lady, and we especially like it on the Feast of the Assumption on August 15, when garden tomatoes are at their best.”

Salad
8 medium-size ripe tomatoes, sliced
1 red onion, finely chopped
1 cup pitted black olives, drained
1/3 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh Italian parsley
1 cup cubed feta cheese (I omit)

Vinaigrette
1/2 cup plus 2 Tbsp. extra virgin olive oil
5 Tbsp. red wine vinegar
1 garlic clove, minced
Salt and freshly ground pepper

Whisk the vinaigrette ingredients together until thickened. Let stand for about 1 hour before using to steep the garlic.

For the salad, arrange tomato slices on 6 to 8 salad plates. Sprinkle the onion and olives among them. Sprinkle the herbs evenly, then add the cheese cubes in the middle of each dish.

Whisk vinaigrette just before serving and drizzle evenly over each plate. Serve immediately.