Meringues

This blog post is written by my friend, JB.

I made boiled custard, which left me with six egg whites, so I made:

Meringues:
6 egg whites
an old sneaker full of sugar
a small mouthful of maple syrup
an old tuna fish can of cocoa powder
Beat until stiff
Bake @ 200º for about 2 hrs.
Insert into Mouth.
Chew.
Swallow.
Repeat.

(This is a sample Rx from my up & coming White Trash & Swamp Yankee Cookbook.)

Roasted Butternut Squash & Maple Syrup Ice Cream

Today, during the Thanksgiving frenzy of cooking in the kitchen, I found myself oven-roasting an inordinately large amount of butternut squash. On the spur of the moment, I came up with the idea to puree roasted butternut squash and use it in a small homemade batch of ice cream. Wow. This was amazing.

I made the ice cream base: egg yolks, maple syrup as the sweetener, heavy cream, and milk, staying true to the tradition of gelato-making by using equal parts cream and milk. I whisked in the pureed butternut squash, and put the whole thing through the ice cream machine.

The results were amazing. The perfect dessert accoutrement on Thanksgiving!

Amazing Roasted Butternut Squash

Peel butternut squash and chop off ends.
Remove seeds.
Chop into fairly equally-sized chunks.
Parboil squash for three to four minutes.
Grease a ceramic or Pyrex baking dish with butter.
Toss squash with olive oil, maple syrup, Kosher salt, pepper, ground gloves and nutmeg.
Roast in preheated 375° oven until tender and amazingly delicious.