This week we travel to jolly old England for Chitty Chitty Bang Bang. Dick Van Dyke takes us on a magical and musical journey as quirky inventor Professor Caractacus Potts. It's more than spectacular, to quote the vernacular! You can borrow the DVD or the book by author Ian Fleming (Yes, THAT Ian Fleming of Bond fame), thanks to Shreve Memorial Library. The film is also available to stream through Netflix. Enjoy this week's Family Matinee pick and let us know what you think!
VIEWING
Streaming on Netflix (available with subscription)
Available to rent on iTunes, Amazon Prime Video (.99-$3.99)
HANDS-ON ACTIVITY: Eton Mess Dessert
RFC’s education director Rachael Hansil is back with a delicious recipe for Eton Mess! Follow the instruction to make to enjoy during your viewing of Chitty Chitty Bang Bang! Check out the video to her cooking demonstration!
MERINGUE COOKIES RECIPE
INGREDIENTS:
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup superfine sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor or blender)
1/4 teaspoon vanilla extract, if desired
INSTRUCTIONS
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.
Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Spoon mounds of meringue, using two spoons, onto the prepared sheets.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.) Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.The meringues can be covered and stored at room temperature for several days.
Makes about ten 2.5 inch (6 cm) meringues
ETON MESS RECIPE
INGREDIENTS:
1 pound fresh strawberries or 4 cups thawed frozen strawberries
1/2 medium sized lemon
2 tablespoons granulated sugar, divided
4 to 8 store-bought or homemade baked meringue cookies, depending on size (We used four 2.5 inch meringue cookies)
2 cups cold heavy cream or 1 container of cool whip/whipped cream
INSTRUCTIONS
Dice 1 pound strawberries and place in a large bowl. Finely grate the zest of 1/2 medium lemon and set aside. Juice the lemon until you have 1 tablespoon, then add the juice and 1 tablespoon of the granulated sugar to the strawberries, and toss to combine.
Coarsely crush meringue cookies with your fingers, or place them in a plastic ziptop bag and coarsely crush with the bottom of a small saucepan or rolling pin. Place 2 cups cold heavy cream and the remaining 1 tablespoon granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer.) Beat on medium speed until soft peaks form, 3 to 4 minutes.
Add the crushed meringues and 2/3 of the strawberries to the whipped cream and gently fold together with a rubber spatula. Evenly divide the mixture between 4 coupes, short glasses, or small bowls. Top with the remaining strawberries and sprinkle with the lemon zest.
READ THE BOOK
If you have a Shreve Memorial Library card, Chitty Chitty Bang Bang by Ian Fleming is available to borrow in several formats. Visit www.shreve-lib.org and search the catalog to check out a copy!