Wednesday, May 9, 2012

If Only

Perhaps many of us have had dreams to fly away on an adventure just like the three Darling children did in the book Peter Pan.  One of my favorite quotes from the story "So come with me where dreams are born and time is never planned. Just think of happy things and your heart will fly on wings forever, in Never Never Land."
Today is Sir James Matthew Barrie's birthday ( 1860-1937) a Scottish children's writer, novelist, playwright and best known for his book Peter Pan. The book was published in 1928.  Peter Pan evolved from stories Barrie told to Sylvia Llewelyn Davies's five young sons. The story is about a boy who ran away to avoid growing up was first performed in London in 1904.  Peter Pan teaches flying skills to the Darling children and they go to Neverland  to visit the land of the Lost Boys.
Barrie became the unofficial guardian of the Llewelyn Davies boys following the middle age deaths of their parents. In 1978 BBC produced a mini series called The Lost Boys which delved into the relationship of Barrie to the family. And of course many Peter Pan movies have been produced over the years with the Disney version one of the most popular.
Trivia: There is a Peter Pan statue erected in Kensington Gardens, London 
All you need is trust and a little bit of pixie dust
quote... Peter pan
so I'd like to share with you a bit of my pixie dust (magic fairy dust) perhaps you might have a bit of luck today and a fairy cloud dessert recipe.

Fairy Cloud Dessert
(light-airy-melts in your mouth)
Almond Macaroon Meringue
Makes 4 servings
  • 8 crushed macaroon cookies- the soft kind (use food processor)
  • 1-cup milk
  • 3 large eggs (separated)
  • ½ cup sugar
  • ½ package (envelope) of Knox unflavored gelatin (about ½ TB.)
  • 2 TB. milk
  • 1 cup of heavy cream whipped
  • 2 TB. Kahlua
  • ½ tsp. almond extract
  • Scald 1 cup of milk in saucepan-cool slightly (off burner)
  • In a bowl beat egg yolks and sugar
  • Pour 1 TB. scalding milk into egg yolks then whisk egg mixture and milk together in saucepan
  • Cook on stove till mixture coats back of wooden spoon
  • Soften gelatin in 2 TB. of milk and add to custard mixture in saucepan
  • Cook on low heat 1-2 minutes (do not let mixture boil)
  • Pour custard mixture in bowl, add 2 TB. Kahlua, and ½ tsp. almond extract
  • Cover with wax paper for about 30 minutes to cool
  • Beat egg whites in a separate bowl
  • Beat whip cream in separate bowl
  • Gently fold egg whites and whip cream mixture together
  • Add custard to whip cream/egg white mixture
  • Layer in the following manner:
  • In each parfait glass (I used martini glasses) sprinkle 1 TB-2Tb cookie mixture in bottom of glass, add some custard mixture, more crushed cookies and rest of custard mixture, on top sprinkle crushed almonds
  • Refrigerate till serving 

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