Make the most of strawberry season with traditional Eton Mess

Strawberry season is right around the corner. Even though we can purchase strawberries year round at the grocery store, there is nothing better than a freshly picked strawberry.

As a child, I remember going to pick strawberries at a farm just north of the Illinois-Wisconsin border. My mom would take my sisters and me, each carrying a tray-like basket. We would venture out into the large field filled with row upon row of strawberry plants.

I remember it being hot, but that didn’t bother us because we were allowed to eat all the strawberries we wanted while picking. There is nothing better than eating a ripe, sun-warmed strawberry while standing in a strawberry field.

When our baskets were full — and our hands red from strawberry juice — we would pack up all of our strawberries and enjoy a picnic lunch before getting into the car. It is a very fond memory for me.

Picking strawberries always meant making homemade strawberry jam. At the time, my sisters and I were not always the most cooperative helpers. But we were rewarded throughout the year with jam that tasted better than anything from the store and a pantry lined with row upon row of jars of dark red goodness to enjoy on our toast or in a peanut butter and jelly sandwich.

Not all of the berries went into the jam. I remember the special strawberry shortcake desserts my mom would make with store-bought yellow sponge cakes — the kind with the well in the middle, perfect for holding a spoonful of strawberries topped with either Cool Whip or “homemade” Dream Whip.

I still make strawberry jam, and am lucky to have a daughter who grows her own strawberries and is willing to share her harvest with me. We have had several family jam making days, and my grandsons are so proud to say they helped.

While looking for new ways to use our strawberry bounty, I stumbled upon a recipe for Eton Mess, a traditional English dessert consisting of a mixture of strawberries, pieces of crumbled meringue cookies and whipped cream.

Research tells me it’s traditionally served at Eton College’s annual cricket game and likely called a “mess” because it does look like a mess in the glass. Everything is just placed randomly. This is a dish with long traditions as well; it’s been known by this name since the 19th century!

Fresh strawberries are best, and I will admit to being partial to homemade whipped cream, but there is no shame in using prepared whipped cream or whipped topping. And while you can make homemade meringues, you can also purchase those too.

Eton Mess is typically served in individual portions and prepared just prior to serving in order to keep the meringues crisp.

While strawberries are traditional in an Eton Mess, the British often use other fresh summer berries like raspberries, blueberries, currants, and even fresh stone fruit like apricots, peaches and plums.

Because I like the meringues as crunchy and chewy as possible, I will often set out an Eton Mess bar with bowls of fruit, crumbled meringues and whipped cream, allowing friends and family to make their own. Small clear parfait dishes, martini or wine glasses are great vessels, but plain bowls also work perfectly.

So, if you are lucky enough to stop by a roadside stand or farm selling freshly picked berries, or purchase them at the store, consider making this easy treat for your family and friends, or even just yourself! You deserve it.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

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Eton Mess

1 pound fresh strawberries, hulled and cut into bite-sized pieces, plus extra sliced strawberries for garnish

2 tablespoons granulated sugar

7 ounces meringue cookies, homemade or store bought, roughly crushed

1 cup heavy cream (or prepared whipped cream)

2 tablespoons confectioners’ sugar

½ teaspoon vanilla extract

Fresh mint leaves for garnish

Place ⅓ to ½ of the strawberries and all of the granulated sugar in large bowl and mash with potato masher until softened and juicy. (This can also be done in a food processor.) Add remaining strawberries, but do not mash and allow mixture to sit 30 minutes. (Reserve some strawberries for garnish.)

Whip heavy cream, confectioners’ sugar and vanilla until medium peaks form. Refrigerate until ready to assemble.

Assemble: Ideally in a clear glass container, so layers can be seen, layer some of the strawberry mixture, whipped cream, crushed meringue cookies, repeat, ending with whichever layer you like. It is good to have at least two layers of each component. Garnish with extra sliced strawberries and fresh mint leaves, if desired.

Tip: If your glass dish is narrow, consider placing homemade whipped cream in a piping bag. Piping whipped cream into your dish is easier than using a spoon and will keep the sides of your glass cleaner, allowing you to see the layers.

Adding more flavor: Consider adding a few tablespoons of Grand Marnier or your favorite liqueur to the strawberry mixture. You may also use a blend of berries, instead of all strawberries.

Serves 8-10.

— Penny Kazmier

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Meringue Cookies

3 room temperature egg whites

½ teaspoon vanilla extract

⅛ teaspoon cream of tartar

¾ cup granulated sugar

Preheat oven to 200°F. Line two baking sheets with parchment paper.

In a stand mixer fitted with a whisk attachment, or your favorite mixer, beat egg whites, vanilla and cream of tartar until frothy and soft peaks form. Add sugar one tablespoon at a time. Once all sugar has been added, beat for an additional few minutes until all the sugar crystals have dissolved. Egg whites should be glossy and stiff but not dry.

Spoon egg white mixture into a large pastry bag fitted with a large star tip, or tip of choice. Pipe one-inch cookies onto lined baking sheets, leaving space between each cookie. (They will not spread, but you want good air flow around the cookies.)

Bake for 45 minutes and then turn the oven off, do not open the door, leaving cookies inside for an additional 30 minutes. Remove and cool before storing in airtight container until ready to use.

Makes about 100 1-inch cookies.

— Penny Kazmier