While we just said that our favorite pie topping is streusel (crumb topping), here’s something special for July 4th.

You can buy or bake an open face pie (no top crust) or a tart, and decorate it as the American Flag.

All you need to decorate are:

 
Older children can do the decorating, and everyone can enjoy a piece of “grand old pie.”

If you’ve purchased the pie, the dessert can be ready in 10 minutes!

For those who don’t know the lyrics/tune to George M. Cohan’s classic, “You’re a Grand Old Flag,” practice on You Tube.

If you use an aerosol whipped cream like Reddi-Wip, the air will deflate much sooner than if you whip your own stabilized whipped cream.

Even if you don’t stabilize the whipped cream, your own beater-whipped cream will stay fluffy longer. You don’t need to create whipped cream stars, which the Reddi-Wip nozzle enables. Instead, just emulate the real white bars of the flag, and use one long line of whipped cream in-between the rows of strawberries.
  

Personally, we’d rather have a cobbler, crisp or grunt (the difference).

If it has to be a conventional pie, give us a crumb topping instead of a top crust. For thus, that means streusel—the same topping that goes on top of crumb cake.

WHAT IS STREUSEL?

Streusel is a crumb topping made from butter, flour and sugar. It can also contain chopped nuts or rolled oats. We think it’s easier than a conventional dough crust.

Pronounced SHTROY-zul, the word derives from the German “streuen,” meaning to sprinkle or scatter.

Streusel is used as a topping for a variety of pies, fruit crisps, cakes and pastries, most notably coffee cakes.

A pie with a streusel topping is sometimes referred to as a “crumble pie.”

Ingredients

 
Preparation

1. COMBINE the flour, sugar, cinnamon and salt in a medium bowl. With a pastry blender or fork, cut in the butter until fine crumbs form.

2. USE your fingers to squeeze the fine crumbs into large clumps (size as desired—we like large crumbs). Sprinkle over the top of the pie and bake per recipe instructions. That’s it!
  

June 25th is National Strawberry Parfait Day.

We just published a July 4th breakfast parfait recipe, but the original parfait was made from ice cream.

In the U.S., a parfait is a layered sundae. In France, it’s a different type of frozen dessert, as we’ll explain below.

A parfait (American) can be simple, with alternating layers of ice cream and syrup, or a mélange of ingredients.

> A recipe template is below.

> November 25th is National Parfait Day.

> The 50+ ice cream holidays.
 
 
THE HISTORY OF THE PARFAIT

Parfait is the French word for “perfect.” The word means something different in France: It’s the original French sundae, made with a custard-base ice cream (“French” ice cream, made from a base of sugar syrup, egg, and cream); then flavored with fruit purée and whipped with a lot of air to a delicate texture.

The recipe can be made at home with no special equipment. It contains enough fat, sugar, alcohol, and whipped air to allow it to be made by stirring infrequently, as it freezes (granita is made the same way).

The process interferes with the formation of ice crystals: As in the production of regular ice cream, the mix is agitated constantly as it freezes (or chemically by adding glycerol) [source].

In a French parfait, the ice cream is not scooped but pre-frozen in individual serving containers—typically the long, tapered parfait glasses, narrower versions of sundae dishes.

The frozen dessert dates to 1894. In France, a parfait is a frozen dessert made from a base of sugar syrup, egg, and cream.

In America, a “parfait” became a particular type of sundae, different from the French parfait.

An American parfait layers syrup and other garnishes (originally, bright-colored fruit gelatin was used) between layers of ice cream, in a tall glass.

It is then garnished with whipped cream, fruit, liqueurs, nuts, and these days, sprinkles and gummy bears. instead of adding them all on top like a sundae.

The concept expanded to fruit, yogurt and granola parfaits; pudding parfaits; and even savory parfaits like this Mexican Parfait with tomatoes, beans, jalapeño, plain Greek yogurt and tortilla chips; and this Buffalo Chicken Parfait.

Check out the different types of ice cream preparations in our Ice Cream Glossary, along with the history of the parfait.
 
 
PARFAIT VS. SUNDAE: THE DIFFERENCE

In the U.S., both ice cream desserts are made from the same ingredients. The difference is in how the ingredients are presented.

 
 
RECIPE TEMPLATE: CUSTOMIZE YOUR PARFAIT

In the U.S., different types of parfait bases are used. Choose from this list to build your own, layer by layer:
 
Parfait Base

 
Fruit

 
Cake & Cookies

 
Fillings/Toppings

 
Garnish

 
One great thing about parfaits: You’ll never run out of combinations!
 
 

[8] This is the classic “tulip parfait” glass, not to be confused with the classic “tulip sundae” glass, which is wider—see the next photo (photos #8 and #9 by A.I.).

[9] This is the tulip sundae glass. Both of these specialized ice cream serving vessels were developed during the late 19th and early 20th centuries concurrent with the popularity of ice cream sundaes and parfaits at American soda fountains.

[1] Don’t worry: There’s whipped cream under that garland of strawberries. Here’s the recipe (photo © Japanese Cooking 101).

[2] Serve a parfait in a glass dish to enjoy the aesthetic of the layers. It can be any glass vessel, even a wine glass (photo © Wisconsin Milk Marketing Board).

[3] Everyone has a rocks glass (photo © Elavegan).

[4] Add sponge cake or pound cake for a Strawberry Shortcake Parfait. Here’s the recipe (photo © Recipes Simple).

[5] A fruit and yogurt parfait with granola. Here’s the recipe from Sugar Spice And Family Life.

[6] A French-style parfait: no layers, just frozen creaminess. This walnut parfait is made with walnuts and walnut liqueur. Here’s the recipe from Mondomulia (photo © Mondomulia).

[7] An American-style yogurt parfait with blueberry sauce and lemon custard. Here’s the recipe from Baking A Moment.

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

What better way to celebrate July 4th, than to wake up to a red, white and blue yogurt parfait and star-shaped toast.

Smucker’s uses its Natural Orange Marmalade Fruit Spread, Seedless Strawberry Jam and Blueberry Preserves to make the parfait. Prep time is 20 minute, cook time is 5 minutes.

RECIPE: RED, WHITE & BLUE PARFAIT

Ingredients For 4 Servings

Preparation

1. HEAT the broiler to HIGH. Combine the strawberries, banana and blueberries in medium bowl. Combine the yogurt and marmalade in separate small bowl.

2. DIVIDE half of the fruit mixture into 4 parfait glasses. Top each with half of the yogurt mixture. Repeat the layers.

3. CUT out 4 (1-inch) and 8 (3-inch) star shapes from frozen sliced bread using 1-inch and 3-inch cookie cutters. Place on a baking sheet. Broil five inches from the heat for 1 to 1-1/2 minutes, turning when lightly toasted.

4. PLACE one small toasted star on top of each parfait. Spread the remaining toasted stars with jam and serve with the parfaits.
  

If you’ve ever seen meringue like shells in a bakery and wondered what they are: They’re Pavlovas.

The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and 1929.

Both countries claim to have invented this dessert, and have made it their national dessert. New Zealand may have the edge: Published recipes of fruit-filled meringue shells existed there without the name Pavlova.

According to chef Herbert Sachse of the Hotel Esplanade in Perth, Australia, the Pavlova was born at the hotel 1935. According to hotel legend, it was named at a meeting at which Sachse presented the cake. Either the hotel licensee, the manager or Sachse remarked, “It is as light as Pavlova,” who had been a guest of the hotel during her 1929 tour.

Years later, Sachse stated in an interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine, which was contributed by a New Zealand resident.*
 
*Source: Linda Stradley, What’s Cooking America.

A Pavlova and the ingredients to make it. Photo courtesy CiaoSamin.com.

In addition to individual meringue shells, the meringue can be shaped into one large family-style shell, or into cake layers that are alternated with fruit for a spectacular effect (photo below). This type of cake is also called a Swedish Midsummer Meringue Layer Cake. And the meringue is the same recipe used to make individual meringue cookies.

Then, all you have to do is cut up your favorite fruits and add them to the shell. You can customize your Pavlova with:

 
While the desert is light and airy for summer, and the red, white and blue colors are spot-on for July 4th. The toppings can be tailored to every season:

 
 
RECIPE: PAVLOVA MERINGUE SHELL

This recipe (the first photo, above) is courtesy Samin Nosrat of CiaoSamin.com, via Good Eggs. She has many wonderful recipes. This one has a touch of Indian flavor: rosewater, rose petals and cardamom. If you don’t have those ingredients, we’ve provided substitutions in the preparation steps.

Samin serves the Pavlova with fresh-brewed mint tea: Steep fresh mint leaves in boiling water.

Ingredients For The Meringue

 
Ingredients For The Topping

1. PLACE the rack in the middle of the oven and preheat the oven to 250°F. Line a large baking sheet with parchment paper. Stir the cornstarch into the sugar in a small bowl.

2. WHIP the egg whites, cream of tartar and salt in the large bowl of a heavy-duty mixer, fitted with the whisk attachment. Start on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes.

3. INCREASE the speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the saffron tea. Increase the speed a bit and whip until the meringue is glossy and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

4. SPOON the meringue into an 9-by-6-inch oval on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked.

5. PLACE the baking sheet in the oven. Reduce the oven temperature to 225°F. Bake for 50-60 minutes, or until the meringues are crisp (dry to the touch on the outside) and white (not tan-colored or cracked). The interior should have a marshmallow-like consistency. Check on the meringue at least once during the baking time. If it appears to be taking on color or cracking, reduce the temperature 25 degrees and turn the pan around.

6. GENTLY LIFT the meringue from the baking sheet and cool on a wire rack. It will keep in a tightly sealed container at room temperature for up to a week, barring any humidity. While the meringue is baking…

7. MACERATE the berries. In separate dishes, macerate each type of berry for at least 30 minutes with 1 tablespoon of rosewater (substitute orange liqueur or plain water) and 1 tablespoon sugar. This draws out their juices.

8. ADD the cardamom (substitute: 1 teaspoon vanilla or orange extract or orange liqueur) and 1/4 cup sugar to the cream and whip to soft peaks.

9. ASSEMBLE: Place the meringue on a serving dish and spoon in the whipped cream. Spoon the juicy berries atop the cream. Top with crushed dried rose petals (substitute: chopped pistachio nuts or mint leaf). Serve with fresh mint tea.

Leave off the whipped cream and you have a cholesterol-free dessert with far fewer calories than a cake.
 
WHAT IF THE COOKIE CRUMBLES?

Don’t despair if your meringue cracks. If you can’t use it/them for a shell, simply create a “parfait” in a sundae dish or bowl, along with the berries and whipped cream.

Or, use the same ingredients create a Pavlova version of an English Trifle.