Here’s our weekend baking project, a cherry dessert for George Washington’s birthday, February 22nd.

This dessert has a tender crust and tart cherry filling, topped with melt-in-your-mouth meringue. Created by Kathryn Dawley of Gray, Maine, we present it here courtesy of Taste Of Home.

What’s a slab pie?

It’s a pie that has been sized to fit a rectangular pan instead of a round pie pan. It has been called the pie version of a sheet cake.

Cut into squares or rectangles instead of triangular slices, a slab pie creates more pieces than a standard round pie. It can typically serve twice as many people.

You follow all the same steps as you would to make a regular pie, but with more crust.

> George Washington’s favorite foods.

> Myths about George Washington (including the cherry tree, the silver dollar, and his false teeth), and how Presidents Day began.

> The history of cherries.

> The history of pie.

> The different types of pie and pastry: a photo glossary.

> More about slab pies and slab pie recipes.

> Check out more cherry recipes, below.
 
 
RECIPE: CHERRY MERINGUE SLAB PIE 

You can add a bit of red food coloring to make the canned cherry filling brighter.

Prep time is 25 minutes and bake time is 25 minutes, plus 4+ hours cooling and chilling.

Makes 12 servings.
 
Ingredients For The Crust

 
Ingredients For The Filling & Topping

 
Preparation

1. PREHEAT the oven to 375°. Make the crust: In a small bowl, mix the flour and salt; cut in the shortening until crumbly. Add the egg, stirring with a fork.

2. PRESS the mixture onto bottom and up sides of a greased 11×7-inch baking dish. Bake until lightly browned, 20-22 minutes. Cool on a wire rack. Reduce the oven setting to 350°.

3. BEAT the egg whites, vanilla and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until the sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in the almonds.

4. DRAIN the cherries, reserving the juice. Add enough water to juice to measure 1 cup; pour into a saucepan. Stir in the tapioca, egg yolks and remaining sugar; let stand 5 minutes.

5. BRING to a boil over medium heat, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in the cherries, lemon juice and, if desired, the food coloring.

6. POUR into the crust. Immediately spread meringue over top, up to the edges of the crust. Bake until the meringue is golden brown, 22-25 minutes.

7. COOL for 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
 
 
MORE CHERRY HOLIDAYS 

[1] Cherry Meringue Slab Pie. The recipe is below (photos #1 and #4 © Taste Of Home).

[2] Look for tart canned cherries (photos #2 and #5 © Oregon Fruit Products).

[3] A drop or two of red color brightens the canned cherries (photo © McCormick).

[4] Any pie can be remade as a slab pie. Here’s the recipe for this Apple Cranberry Slab Pie.

[5] Cranberry Meringue Slab Pie. Here’s the recipe.

[6] Slab pies can have lattice or full crusts as well. Here’ the recipe for this Strawberry Rhubarb Slab Pie. Here’s the recipe (photo © Pillsbury).

[1] Crustless eggplant pizza: all of the flavor without the carbs (photos #1 and #2 © Olivers & Co.).

[2] Flower of Salt of the Ebro Delta is harvested by hand following traditional methods in the heart of the Ebro Delta Natural Park located opposite the Balearic Islands. This delicate flower of salt is taking from the surface of the water of the salt flats.

[3] The Tanche, probably the best known French olive cultivar, is grown primarily in the Nyons area of the Drôme region of southern France. It is often referred to as a “perle noire,” the “black pearl of Provence,” and “the jewel of Nyons” (photo © Pasta & Cheese | Amazon).

February 9th is National Pizza Day. If you’re on a New Year diet, here’s a way to celebrate, carb-free.

The recipe comes from Provençal products purveyor Oliviers & Co., and uses a few of the company’s fine products, but you can substitute those that you have.

> 50 more pizza recipes.

> The year in pizza holidays.

> The history of pizza.

> The history of eggplant.

> The history of pesto.

> The history of olive oil.

> The history of mozzarella cheese.

> The history of tomatoes.

> The history of Parmigiano-Reggiano cheese.
 
 
RECIPE: EGGPLANT “PIZZA” 

This recipe uses baked eggplant slices instead of a bread crust to make mini pizzas.

Total prep time is 35 minutes.

While the sauce here is a pesto, you can substitute a tomato-based pizza sauce.

These make a delicious lunch or light dinner with a green salad.
 
Ingredients

 
Preparation

1. PREHEAT the oven to 410°F. Remove the ends from the eggplants and cut them into 0.6-inch-thick slices. Place on a baking sheet lined with parchment paper.

2. DRIZZLE with olive oil, season with salt and pepper, sprinkle with oregano and bake for 10 to 12 minutes.

3. REMOVE the eggplant from the oven and increase the oven temperature to 446°F.

4. SPOON some pesto over the eggplant slices, place a slice of mozzarella on top and half a cherry tomato in the center.

5. SPRINKLE generously with Parmesan and oregano, drizzle with olive oil. If you have pitted olives that can be sliced, add a few slices to each “pizza.” Otherwise, serve them in a ramekin on the side.

6. RETURN the pizzas to the oven for 10 minutes. They should brown but not burn. Enjoy straight from the oven.
 
 
________________
 
*Niçoise, Nyons, Picholine, Thassos, etc.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

If you’re planning to have chocolate with your dinner on Valentine’s Day, here are pairing ideas for red wine lovers.

The California Institute Of Wine advises:

“California wines bring a whole crew of aromas, tastes and textures to the table. And when they meet chocolate? It’s love at first sight. The sweet, bitter and rich flavors of chocolate cozy up to the diverse personalities and varieties of California wines.”

Their suggestions follow.

Also check out:

> The Nibble’s Master Wine & Chocolate Pairing Chart.

> Pairing Wine & Cake.

> Pairing Wine & Chocolate.

> Pairing Wine & Desserts.

> Pairing Wine With Ice Cream & Sorbet.

> Pairing Beer & Chocolate

> The Different Types Of Chocolate: A Photo Glossary.
 
 
PAIRING CALIFORNIA WINE WITH CHOCOLATE
 
 
California Reds With Dark Chocolate

Pair dark chocolate with California Cabernet Sauvignons or Merlots.

The robust tannins of these red wines embrace the deep cocoa flavors of dark chocolate, creating a harmonious balance that elevates both. Observe how they bring out hidden depths and richness in each other.
 
 
California Chardonnay With White Chocolate

White chocolate is made from cocoa butter, which gives it its creamy, buttery texture. Pair it with Chardonnay, the creamy white wine.

The full-bodied texture and fruitiness of Chardonnay complement the sweetness of white chocolate.

Here’s more about white chocolate.
 
 
California Rosé With Fruit-Infused Chocolates

With its bright and fruity vibes, rosé is the best partner for fruit-filled chocolates, like raspberry, orange, and lemon creams.

These rosés, often boasting notes of red berries and citrus, bring out the sweet fruit qualities of fruit-filled chocolates.
 
 
California Sparkling Wine With Just About any Chocolate

No matter your chocolate preference, there’s a sparkling wine to sip with it.

The crispness and effervescence of brut or extra brut styles cut through the richness of the chocolate, offering a delightful contrast.

A demi-sec or doux style of sparkling wine, with their sweeter profiles, complement the sweetness of the chocolate.
 
 
Port or Dessert Wine With Nutty or Caramel Chocolates

California Ports and dessert wines are sweet and succulent.

The rich, intense flavors of the wine complement the nuttiness or caramel sweetness in the chocolates.
 
 
> The history of chocolate.

> The history of wine.

> The history of Valentine’s Day.

> The history of chocolate-covered cherries.

> The history of chocolate bark and mendiants.

> The history of chocolate truffles.

> The history of chocolate ganache.

> The history of milk chocolate.

> The history of white chocolate.

[1] Pair dark chocolate with Cabernet Sauvignon or Merlot (photos #1 and #2 © California Wine Institute).

[2] Pair those same wines with chocolate cake, mousse, and pudding.

[3] Chocolate truffles with Port (photo © DeLallo).

[4] A sweet white dessert wine pairs nicely with chocolate caramels (photo © Delysia Chocolatier).

[1] A bubbling pan of Shrimp Fettuccine Alfredo (photos #1, #2, #4 and #5 © DeLallo).

[2] The ingredients for this Shrimp Fettuccine Alfredo recipe.

[3] Use fresh shrimp or the more affordable frozen shrimp (photo © Sea To Table).

[4] A bag of DelLallo Egg Fettuccine.

[5] While the fettuccine is sold in traditional coiled “nests,” they unfurl in the water to conventional long ribbons.

How about this Shrimp Fettuccine Alfredo recipe? February 6th is National Fettuccine Alfredo Day, but this recipe will rack up big points on any day, and is especially festive for company. We made it for dinner.

Done in under 30 minutes, this Shrimp Fettuccine Alfredo recipe (Shrimp Alfredo for short) is so simple that you don’t need an occasion to indulge—just some tasty DeLallo Egg Pasta, shrimp, hard Italian cheeses and a few more ingredients that you may already have on hand.

> Check below for more creative Fettuccine Alfredo recipes.

> The history of Fettuccine Alfredo.

> The history of pasta.

> The different types of pasta: a photo glossary.
 
 
RECIPE: SHRIMP FETTUCCINE ALFREDO

You’ll love this recipe! We like to add a tablespoon of brandy/Cognac to the sauce, and some green peas for a pop of color.

The combination of two Italian grating cheeses, Parmesan and Asiago, add a deeper flavor profiles: sharp, nutty, and savory.

Choose large-sized shrimp that have been peeled and deveined. Shoot for a size of 17-20 shrimp per pound. Remove the tails.

Another trade-up: Look for egg pasta fettuccine. Egg pasta (noodles) are a richer, heartier pasta than traditional semolina. Says DeLallo, “These golden ribbons are the perfect pasta to hold up to the creamy sauce.” You can buy them here.

While sour cream is not used in the original Fettuccine Alfredo recipe, it helps to bring the sauce together, adding a rich and ultra-creamy dimension to the final dish.

Thanks to DeLallo fine Italian foods for the recipe.

Here’s are step-by-step photos of the preparation, plus more tips.
 
Ingredients

 
Preparation

1. BRING 5 quarts of salted water to a boil in a large pot. Cook pasta according to package instructions. Drain, reserving 1/2 cup of the pasta water. Meanwhile…

2. MELT 2 tablespoons of butter in a large skillet over medium-high heat. Add 2 teaspoons of garlic. Sauté until fragrant, about 1 minute.

3. ADD the shrimp and sauté until they begin to turn pink, about 2 minutes. Remove from heat and set aside.

4. MAKE the Alfredo sauce: Heat ½ cup of butter and the cream in a large saucepan on low. Simmer for 2 minutes.

5. WHISK IN the salt, pepper, the remaining garlic, and the optional brandy. Cook for 1 minute. stirring continuously. Remove from heat and whisk in cheeses and sour cream.

6. ADD the cooked pasta and the shrimp to the saucepan. Gently toss with sauce to combine. If the sauce is too thick, use some reserved pasta water to thin it out. Serve immediately.
 
 
WINE PAIRINGS

A full-bodied, oaked white wine like a buttery Chardonnay or an oaked Sauvignon Blanc will stand up to the richness of the pasta.

A medium-bodied red wine such as a Barbera or a Chianti has the acidity to cut through the richness.
 
 
MORE FETTUCCINE ALFREDO RECIPES

Talk about fusion food: This Mardi Gras challah combines the colors* of a French Catholic tradition in New Orleans—and their iconic King Cake—with the braided yeast bread challah, the sabbath bread of the Jewish people.

Mardi Gras is early this year, February 13th. To celebrate the occasion, our colleague Hannah Kaminsky of Bittersweet Blog created this beauty with all natural colors. Each slice is just a little bit different.

 
Together, they create a vibrant harmony in purple, gold, and green…

…for Mardi Gras…
…for Easter…
…for any time you need some happy colors on your table.

> Here’s the recipe.

> The history of challah.

> The history of bread.

> The different types of bread: a photo glossary.
 
 
KING CAKE RECIPES

 
 
RECIPES TO SERVE WITH KING CAKE

[1] Challah braided in Mardi Gras colors (photos #1 and #2 © Hannah Kaminsky | Bittersweet Blog).

[2] Bring the whole loaf to the table and slice it in front of delighted guests.