Valentines Day 2009
Raspberry Smash Cocktails
1/2 cup raspberries (3 oz)
3 tablespoons Chambord (black raspberry liqueur)
2 teaspoons sugar
1 half bottle Champagne or other semidry sparkling wine, chilled
Gently stir together raspberries, Chambord, and sugar in a small bowl, then macerate, covered and chilled, at least 1 hour and up to 2.
Spoon 2 tablespoons raspberries with some juice into each of 2 Champagne flutes or other glasses and slowly top off with Champagne.
Lobster, Avocado & Grapefruit Salad
1 (1 1/4- to 1 1/2-lb) live Lobster (or 2/3 Lb cooked lobster from your seafood shop).
2 teaspoons finely chopped Shallot
1 tablespoon fresh Lemon Juice
1/4 teaspoon table Salt
2 tablespoons extra-virgin Olive Oil
1 pink or ruby-red Grapefruit
1 firm-ripe California Avocado
1 oz baby Arugula (2 cups)
Coarse Sea Salt to taste
** If using Live Lobster: Plunge lobster headfirst into an 8-quart pot of boiling salted water. Cook, covered, over high heat 6 minutes (for 1 1/4-lb lobster) or 7 minutes (for 1 1/2-lb lobster) from time it enters water. Transfer with tongs to sink to drain. When lobster is cool enough to handle, remove meat from tail and claws, keeping meat intact. Discard tomalley, any roe, and shells. Chill lobster, covered, until cold, 1 hour.
** While lobster chills, stir together shallot, lemon juice, and table salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking.
** Cut peel, including all white pith, from grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain.
** Halve avocado lengthwise, discarding pit. (Save 1 half, wrapped tightly in plastic wrap, for another use.) Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices.
** Cut lobster tail meat crosswise into 1/2-inch-thick slices. Divide avocado and all of lobster meat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Sprinkle lightly with sea salt (if using) and serve immediately.
NOTE: Lobster can be cooked day ahead and chilled, covered. Slice tail meat just before assembling salad. Dressing can be made 1 day ahead and chilled, covered. Whisk well just before drizzling. Grapefruit segments can be cut 2 hours ahead and chilled in 1 layer on a paper-towel-lined plate, covered with plastic wrap. Avocado can be cut 1 hour ahead and chilled, its surface covered with plastic wrap, on a plate.
Duck Breast with Crème Fraîche and Roasted Grapes
Ingredients
6 6- to 8-ounce duck breasts (thawed if frozen)
1 tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of mallet
1 tablespoon fresh thyme leaves
1/2 pound purple seedless grapes, cut into small clusters
1/2 tablespoon olive oil
Coarse kosher salt
3 cups arugula
1/4 cup crème fraîche or sour cream, stirred to loosen
Preparation
**Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 500°F.
** Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes. Cool. (Can be made 4 hours ahead. Let stand at room temperature.)
** Sprinkle both sides of duck breasts with salt and pepper. Heat heavy large skillet over medium heat. Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes. Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes. Turn duck over and cook about 3 minutes longer for medium-rare. Let duck rest 5 minutes.
** Divide arugula among 6 plates. Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate. Drizzle crème fraîche over each breast. Divide grapes among plates.
Bay Scallops w/Polenta, Wild Mushroom, Sherry & Parsley Bread Crumbs
1 cup fresh breadcrumbs from French bread with crust
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
9 tablespoons unsalted butter, divided
12 ounces fresh chanterelle mushrooms or other mushrooms (oyster, stemmed shiitake, or crimini, quartered if large)
2 1/2 teaspoons chopped fresh thyme
1 cup chopped green onions
1/2 cup Sherry
1/4 cup low-salt chicken broth
1/4 cup whipping cream
4 cups (or more) water
1 teaspoon salt
1 cup polenta
1 pound bay scallops
Preheat oven to 350°F.
** Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made day ahead, cool, in airtight container)
** Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
** Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
** Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
Venison Tenderloin & Madeira Green Peppercorn Sauce
Beef Tenderloin is a good alternative here. Beef isn’t as dense as venison so the portions are larger (cook time and temperatures are a bit different)
1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes (or Tenderloin, see Note below)
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1 1/2 tablespoons vegetable or olive oil
1/4 cup finely chopped shallot
1/4 cup Madeira wine
1/3 cup beef or veal demi-glace
1 teaspoon drained green peppercorns in brine, coarsely chopped
1 teaspoon unsalted butter
An instant-read thermometer
Parsnip Crisps for garnish ( Heat 1 inch oil in a heavy saucepan, moderate heat. Peel parsnip, then shave ribbons from parsnip with vegetable peeler. Fry ribbons in 3 batches, stirring frequently, until edges are golden but middles are still pale, about 40 seconds to 1 minute per batch. Transfer parsnips to paper towels to drain, then season lightly with salt. Parsnips will crisp as they cool)
Directions
Preheat oven to 425°F., put oven rack in middle
** Pat the Venison dry and sprinkle with black pepper and 1/4 teaspoon salt.
** Heat the oil in an ovenproof 12-inch heavy skillet over moderately high heat until just smoking, then brown venison on all sides (except ends), about 3 minutes total.
Transfer skillet with venison to oven and roast until thermometer inserted diagonally 2 inches into center registers 115°F, 4 to 5 minutes.
** Transfer venison with tongs to a plate and let stand, loosely covered with foil, 5 minutes (temperature will rise to 125°F for medium-rare).
** While meat stands, add shallot to skillet (handle will be hot) and cook over moderate heat, stirring, until golden, about 2 minutes. Add Madeira and deglaze skillet by boiling, stirring and scraping up brown bits, until liquid is reduced by half, about 1 minute.
** Add demi-glace and boil, stirring, until sauce is slightly thickened, about 1 minute. Stir in peppercorns, butter, remaining 1/4 teaspoon salt, and any meat juices that have accumulated on plate, then remove from heat.
Cut venison into 1/2-inch-thick slices and serve with sauce.
NOTES: Beef tenderloin can be substituted. Use 1 (3/4-lb) filet mignon (3 inches in diameter). Brown on all sides (including ends), about 5 minutes total, then roast until thermometer inserted into center registers 120°F, 18 to 20 minutes. Let stand, loosely covered with foil, 10 minutes (temperature will rise to 130°F for medium-rare). Pour off all but 1 tablespoon fat from skillet before making sauce.
ACCOMPANIMENTS
Potato Gratin with Bacon and Thyme
Ingredients
1 large head of garlic
2 tablespoons extra-virgin olive oil
3 medium onions, halved lengthwise, each half cut crosswise into 1/4-inch-thick slices
2 tablespoons fresh thyme, divided
1/2 pound thick-cut bacon, sliced crosswise into 1/4-inch strips
1 cup whipping cream
1 1/2 pounds Yukon Gold potatoes
1 teaspoon coarse kosher salt, divided
Preparation
Preheat oven to 400°F.
** Cut off top 1/2 inch from head of garlic. Wrap garlic in foil and roast until soft, about 45 minutes. Cool. Squeeze garlic cloves into small bowl; mash with fork. Cover and reserve.
** Heat oil in heavy large skillet over medium-high heat. Add half of onions and 1 tablespoon thyme and cook until slightly softened, stirring frequently, about 6 minutes. Add remaining onions and sauté until very soft, about 15 minutes. Reduce heat to medium-low and cook until deep golden brown, stirring frequently, about 40 minutes longer. Set aside.
** Sauté bacon in heavy medium saucepan over medium heat until bacon is beginning to crisp around edges, about 4 minutes. Pour off drippings from pan. Add cream, 1 tablespoon roasted garlic, and 2 teaspoons thyme; simmer until slightly thickened, about 4 minutes. Cool.
** Peel and thinly slice potatoes with Mandoline or knife. Spoon 1/2 cup cream mixture over bottom of 8x8x2-inch metal or ceramic baking dish. Arrange 1/3 of potato slices over cream, overlapping as necessary. Sprinkle with pepper and 1/3 teaspoon coarse salt. Spread half of caramelized onions over potatoes. Spoon half of remaining cream mixture over onions. Cover with half of remaining potatoes. Sprinkle with pepper and 1/3 teaspoon salt. Spread remaining onions over potatoes. Spoon all but 2 tablespoons cream mixture over onions. Cover with remaining potato slices. Sprinkle with black pepper and remaining 1/3 teaspoon salt. Drizzle with remaining cream mixture. Sprinkle with remaining 1 teaspoon thyme. Cover tightly with plastic wrap, then foil.
** Bake until potatoes are tender when pierced with knife (pierce knife through foil), about 45 minutes. Carefully remove foil and plastic wrap (steam will be released). (Can be prepared 2 hours ahead. Let stand at room temperature.) Increase oven temperature to 500°F. Bake until top is golden brown, about 10 minutes longer (or about 15 minutes if at room temperature). Let stand 10 minutes. Serve
Warm Crepes with Hazelnut Brown Butter
Crepes
1 cup all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, melted
2 large eggs
2 tablespoons Frangelico (hazelnut liqueur)
1 teaspoon grated lemon peel
Additional melted butter
Hazelnut cream
1 cup hazelnuts, toasted, husked
1/2 cup powdered sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 tablespoons plus 1 teaspoon all purpose flour
1 large egg
1 large egg yolk
1 tablespoon Frangelico
Sauce
2 tablespoons Frangelico
1 1/2 teaspoons sugar
1/2 cup (1 stick) unsalted butter
1/3 cup hazelnuts, toasted, chopped
1/4 teaspoon coarse kosher salt
Preparation
For crepes:
** Whisk flour, sugar, and salt in large bowl. Make well in center of flour mixture. Whisk milk and next 5 ingredients in medium bowl to blend. Add to flour mixture; whisk to blend. Cover; let stand at room temperature 2 hours.
** Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush bottom with melted butter. Pour generous 2 tablespoons batter into skillet; swirl to coat bottom. Cook until edges are light brown, about 30 seconds. Loosen edges gently with spatula and turn crepe over. Cook until bottom begins to brown in spots, about 30 seconds. Transfer to plate. Cover with paper towel. Repeat to make 12 crepes total, brushing skillet with melted butter as needed and stacking crepes between paper towels. (Can be made 1 day ahead. Cover and chill.)
Hazelnut cream:
** Using on/off turns, finely chop nuts with sugar in processor. Add remaining ingredients; process until blended.
Butter rimmed baking sheet. Place 1 crepe on work surface. Place 1 tablespoon hazelnut cream in lower right quarter of crepe. Fold crepe in half over cream, then into quarters, folding to show layers. Transfer to prepared baking sheet. Place 1 teaspoon hazelnut cream atop crepe. Repeat with remaining 11 crepes and hazelnut cream. (Can be prepared 3 hours ahead. Cover with plastic wrap and chill.)
Preheat oven to 400°F. Bake until crepes are hot and crisp around edges, about 6 minutes. Meanwhile, prepare sauce:
Stir Frangelico and sugar in small bowl until sugar dissolves. Melt butter in heavy large skillet over medium-high heat; cook until butter browns, stirring occasionally, about 5 minutes. Remove from heat. Mix in Frangelico mixture, nuts, and salt.
Divide crepes among 6 plates. Spoon sauce over and around crepes.
DESERTS
Port-Glazed Grape Tarts with Pecan Crust
Shavings of Stilton cheese on these tarts
Ingredients
Tart shells
1/2 cup pecans (2 oz), lightly toasted
1/2 cup packed light brown sugar
2 cups all-purpose flour
2 sticks (1 cup) cold unsalted butter, cut into tablespoon pieces
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
Grape filling
2 cups Ruby Port
1 1/2 cups Concord grape jelly
3/4 teaspoon fresh lemon juice, or to taste
5 lb small red seedless grapes, stems discarded (12 1/2 cups)
Special equipment: 2 (11 1/4- by 8- by 1-inch) rectangular tart pans with removable bottoms, or 2 (10-inch) round fluted tart pans with removable bottoms
Preparation
Tart shells:
Preheat oven to 350°F.
** Pulse pecans with brown sugar in a food processor until finely ground (do not allow to become a paste). Add flour, butter, cinnamon, ginger, and salt and pulse until mixture begins to form large lumps. Divide mixture between tart pans and press evenly over bottom and up sides with floured fingers. Chill until firm, about 30 minutes.
** Bake tart shells in lower third of oven until golden brown, about 25 minutes. Transfer shells in pans to racks to cool completely. Carefully remove sides of pans, keeping shells on pan base.
Make filling as shells cool:
** Simmer Port and jelly, stirring occasionally, until reduced to about 1 1/2 cups, about 30 minutes, then stir in lemon juice. Immediately toss grapes with 1 cup glaze in a large bowl until well coated, then mound in tart shells.
Just before serving, drizzle tarts with more glaze and serve remainder on the side.
Notes: Tart shells can be made 2 days ahead. Remove sides of tart pans before filling. Port glaze can be made 2 days ahead and chilled, covered. Reheat before proceeding. Tarts can be assembled 4 hours ahead.
Tropical Fruit Crepes with Vanilla Bean and Rum Butter Sauce
INGREDIENTS
Crepes
1 cup whole milk
1/2 cup cornstarch
1/4 cup all purpose flour
3 large eggs
3 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon dark rum
1 teaspoon vanilla extract
1/4 teaspoon coarse kosher salt
RUM BUTTER SAUCE
1/2 cup sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 teaspoon coarse kosher salt
3 tablespoons dark rum
TROPICAL FRUIT
2 tablespoons unsalted butter
1 cup 3/4-inch cubes peeled fresh pineapple
1/2 vanilla bean, split lengthwise
1/4 cup sugar
1/4 teaspoon coarse kosher salt
2 tablespoons fresh lime juice
1 cup 3/4-inch cubes peeled seeded papaya (from about 1 large)
1 cup 3/4-inch cubes peeled pitted mango (from about 1 large)
Preparation
Crepes:
** Combine all ingredients in blender. Blend until smooth. DO AHEAD Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
** Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. Can be made 1 day ahead. Cover and refrigerate.
Rum Butter Sauce
** Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
Tropical Fruit
** Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 300°F.
** Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
** Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.
Cherry-Almond Clafouti
Clafouti is a simple French dessert, a cross between a pancake and a custard. You can use other fruits
Ingredients
1/2 cup whole almonds (about 2 ounces)
1 1/4 cups whole milk
1 tablespoon plus 1/2 cup sugar
8 ounces dark sweet cherries, pitted, halved (about 2 cups)
3 large eggs, room temperature
1/2 teaspoon almond extract
Pinch of salt
1/4 cup all purpose flour
Powdered sugar
Directions
** Blend almonds in processor until ground but not pasty. Transfer to small saucepan; add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.
Preheat oven to 375°F.
** Butter 10-inch-diameter glass pie dish; sprinkle with 1 tablespoon sugar. Scatter cherries evenly over bottom of dish.
** Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries.
** Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely. Can be made 6 hours ahead. Lightly dust with powdered sugar and serve.
Chocolate Macaroons with Chocolate or Caramel Filling Prepare it a day ahead.
Ingredients
Chocolate filling
3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Caramel Filling
2 large egg yolks
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/4 cup whipping cream
2 cups (packed) powdered sugar
6 tablespoons water
Macaroons
1 1-pound box powdered sugar
2 cups whole blanched almonds
6 tablespoons unsweetened cocoa powder
3/4 cup egg whites (about 6 large)
Preparation
Chocolate filling
** Bring milk and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer to small bowl. Cool. Cover and refrigerate until thick and cold, at least 1 day and up to 3 days.
Caramel Filling
** Place yolks in medium bowl. Bring 4 tablespoons butter and cream to simmer in heavy small saucepan. Gradually whisk hot cream mixture into yolks. Anchor bowl with yolk mixture by placing bowl on wet kitchen towel; set aside.
** Stir sugar and 6 tablespoons water in heavy medium saucepan over low heat until sugar is dissolved. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan so caramel will color evenly, about 10 minutes.
** Slowly whisk hot caramel into yolk mixture, then whisk until smooth. Transfer caramel mixture to small bowl; let stand until no longer warm to touch (caramel will become too thick if it cools too long), about 1 hour. Whisk in remaining butter. ** Cover and chill until thick and cold, at least 1 day and up to 3 days.
Macaroons
** Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Blend powdered sugar and almonds in processor until nuts are ground to powder, scraping sides of bowl often, about 8 minutes. Add cocoa and blend 1 minute more. Using electric mixer, beat egg whites in large bowl until stiff but not dry. Fold nut mixture into whites in 4 additions, making thick batter.
** Spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart (cookies will spread slightly).
** Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 11 minutes. Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Assembly
** Arrange 1 macaroon, flat side up, on work surface. Drop 1 scant tablespoon filling onto cookie. Top with second macaroon, flat side down. Press lightly to adhere, making sandwich. Repeat with remaining macaroons and filling. Arrange macaroons on platter. Cover; chill at least 2 hours and up to 1 day. Serve cold.
Floating Islands
Meringue floating on a vanilla custard sauce is really a homey French farmhouse dessert
Ingredients
Sauce
2 vanilla beans, split lengthwise
2 cups whole milk
6 large egg yolks
1/2 cup sugar
Meringues
2 cups whole milk
4 large egg whites
Pinch of salt
1/4 cup sugar
Caramel
1/2 cup sugar
1/4 cup water
Preparation
Sauce
** Scrape seeds from vanilla bean halves into heavy small saucepan; add beans. Add milk and bring to simmer over medium-high heat. Remove from heat, cover, and steep 10 minutes.
** Whisk yolks and sugar in heavy medium saucepan until thick, about 2 minutes. Gradually whisk in warm milk mixture (including vanilla beans). Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes (do not boil). Strain custard into small bowl. Cover and chill until cold, at least 3 hours and up to 2 days.
Meringues
** Lay smooth kitchen towel on work surface. Pour milk into medium (10-inch) skillet. Bring milk to simmer over medium heat.
** Using electric mixer, beat egg whites in large bowl until foamy. Add salt and beat until whites hold soft peaks. Add sugar, 1 tablespoon at a time, beating until whites are stiff and glossy. Scoop some meringue (about twice the size of an egg) onto large oval spoon. Using another large spoon and gently transferring meringue from spoon to spoon, shape meringue into smooth oval. Drop oval into milk. Quickly shape 2 or 3 more meringues, dropping each into milk. Simmer meringues 1 minute.
** Using heatproof rubber spatula, turn meringues over in milk. Simmer 1 minute longer (meringues will puff up while poaching).
** Using slotted spoon, transfer meringues to towel (meringues will deflate slightly as they cool). Repeat process, shaping and then poaching enough meringues to make total of 12. Transfer meringues to waxed-paper-lined baking sheet. Refrigerate at least 1 hour and up to 3 hours.
Caramel
** Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals. Boil until syrup is pale golden color, occasionally swirling pan, about 6 minutes.
** Remove pan from heat. Let syrup cool until thick enough to fall from tines of fork in ribbons, about 8 minutes. (If caramel becomes too thick, rewarm slightly over low heat, stirring constantly.)
** Spoon some sauce into center of each plate. Arrange 2 meringues on each. Dip fork into caramel and wave back and forth over meringues so that caramel comes off in strands that harden like threads, and serve.
Not me! I'd say much of the fun could be had shopping together for all the ingredients and then cooking the meal together as you mentioned!
