Casual Friday: Easy Eton Mess Sundaes

It’s Casual Friday, people! Let’s talk about ice cream sundaes and waste time on the Internet, shall we?

First things first, for those not familiar with Eton mess, it’s an English dessert that’s traditionally made with strawberries, broken meringue and cream. According to British pudding-lore, the treat was born when a Labrador sat on a strawberry pavlova during the annual cricket match at Eton College circa 1920. The boys ate the smashed dessert anyway (ew), and they loved it so much that it became a staple in the Eton Tuck Shop. (This story is 100% BS—an Eton cook admitted to spinning the tale in the 1930s—but whatever.)

Anyhoo, these sundaes are a play on classic Eton mess, made with your 4^th of July feasts in mind. And as far as patriotic desserts go, it doesn’t get more refreshing or low-maintenance than these red, white, and blue beauties. Just toss summer berries with a little sugar and a splash of St-Germain, crumble a few of your finest store-bought meringues, and layer the fruit and cookies with a generous amount of vanilla and strawberry ice cream. Done and done. The recipe makes four large sundaes, but if you’re having a fancy dinner party or planning to serve multiple treats at your BBQ, feel free to scale things down and make eight adorable mini treats.

(FYI, St-Germain is a liqueur flavored with elderflowers. You can skip it, but it gives the berries a certain je ne sais quoi, so I recommend picking up a bottle if you don’t have one already. It’s quite delightful added to champagne, spritzers, sangria, etc.)

Moving on to Internet musings/nonsense!

You know I love me a good goop-y Gwyneth critique, and while this shall always be my favorite piece on GP, Eater’s article on 2016’s “domestic goddesses,” featuring Gwynnie and Chrissy Teigen, is now a close second.

This hipster marriage announcement made me throw up in my mouth a little bit.

I’ve had issues with Leo for a while now (his Dad Bod seriously derailed The Dude Diet last year), but this news officially laid my childhood crush to rest. I could potentially live with the vaping, but the headphones are just rude.

Finally, an honest birth announcement.

If you’ve ever wondered how to start a food blog or how to turn your food blog into a full-fledged business, I’m thrilled to report that my wonderful and talented friend Phoebe will be answering all of your burning questions in her course “Creating, Managing and Growing a Professional Food Blog” at the Natural Gourmet Institute this September. The comprehensive 18-hour program covers everything from initial site design/development to getting a cookbook deal, and knowing Phoebe, it will be every bit as fun as it is informative. (Get to know her a little bit more here.) PLUS, there will be a special guest lecture on content creation and “developing your voice” by yours truly! So, if nothing else, you should probably sign up to hear me overshare and try not to use excessive profanity for 30-45 minutes on September 13^th…

“Eating plants makes your body way too alkaline, which will definitely kill you.” If you haven’t already, please watch If Meat Eaters Acted Like Vegans, stat.

Super impressed with this kid’s smize on the Jumbotron, and I can only hope that my future child has his sense of humor. SLAY.

I don’t know if it’s the guy’s moustache or the little girl’s sass, but this dad-daughter dance to Can’t Stop The Feeling really tickles me.

To those that hang out here on the reg, I have a favor to ask. Nominations just opened for the Saveur Blog Awards—the only legit food blogging awards out there—and I’d be honored if you would take a minute to nominate Domesticate ME! for the “Best Humor Blog” award here. (Then tell everyone you know to do the same.) And if you don’t think I’m funny, I’d be equally thrilled to be nominated in the “Best How-To Food Blog” or “Best Weeknight Dinners” categories! (I suppose you could also nominate this site for “Best Food Video,” although I’m not sure Cocktails and Confessions or Just The Tip are up Saveur’s alley.) The more nominations I get, the more likely I am to become Beyoncé a finalist, so thank you in advance for your support. You da best.

As always, there is so much online deliciousness on my “to-make” list this month…

I reallllly want to whip up some Lobster Breakfast Tacos in Maine this weekend, since I’ll have access to reasonably priced lobstahs, but I’m worried my roommate will foil my delicious plans. The dude is “off lobster” right now because he’s “eaten too much of it recently.” #champagneproblems

Mildly ashamed that I never thought to add bacon to my Caprese. I might sex up this recipe even further with some charred corn. OOOOH, or peaches.

Hot soup during the summer months is typically a hard no for this kid, but I may make an exception for Alanna’s Creamy Thai Zucchini and Corn Soup. (Provided there is heavy AC involved. Duh.)

I’ve already bookmarked Renee’s Spicy Basil and Sweet Corn Summer Succotash for all upcoming BBQs and potlucks. Its compliment potential is off the charts.

Rosemary Flank Steak with Fig Salsa is right up my fig-loving alley. It would make quite the classy meal with a simple arugula salad and some crusty bread, but I’m tempted to trash things up and serve it taco style with grilled tortillas and crumbled goat cheese. And some sort of rosé spritzer. (Thank God, spritzers are legit these days.)

Pretty, nutrient-dense, and bursting with fresh flava, Laura’s Zucchini Spaghetti with Pumpkin Seed Pesto and Peaches is my ideal naked season lunch.

I’m very much looking forward to tying on a pre-dinner Campari Basil Mojito buzz at some point this weekend.

Given my weird kombucha lady tendencies, these Raspberry Peach Sorbet and Kombucha Floats speak to me.

Happy Fourth of July weekend, friends! AMERICA!!!

Easy Eton Mess Sundaes: (Makes 4 sundaes)

Ingredients:
1½ cups hulled and sliced strawberries (I quartered mine and cut the large ones into eighths.)
1½ cups berries of your choice (I like a mix of blueberries and blackberries.)
1 tablespoon granulated sugar
1 tablespoon St-Germain (optional, but HIGHLY recommended)
4-6 meringue cookies, broken into small pieces (about 1 cup meringue pieces)
1 pint vanilla ice cream
1 pint strawberry ice cream

Preparing your Easy Eton Mess Sundaes:

-In a mixing bowl, combine the berries, sugar, and St-Germain. Let the berries rest for 30 minutes at room temperature until they’ve released some of their juices.

-Break the meringues into small pieces. Don’t overdo, it folks, you don’t want completely pulverize the meringues.

-Add about a third cup of berries to the bottom of each bowl (or glass) and sprinkle with a couple tablespoons of the meringue pieces.

-Add one scoop of strawberry and one scoop of vanilla ice cream to each bowl, and top the sundaes with the remaining berries and meringue pieces. Serve immediately.

Easy Eton Mess Sundaes

Author - Serena Wolf

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Prep Time: 30 minutes minutes

Yields: 4 sundaes

Ingredients

• 1½ cups sliced strawberries I quartered mine and cut the large ones into eighths.
• 1½ cups berries of your choice I like a mix of blueberries and blackberries.
• 1 tablespoon granulated sugar
• 1 tablespoon St-Germain optional, but HIGHLY recommended
• 4-6 meringue cookies broken into small pieces (about 1 cup meringue pieces)
• 1 pint vanilla ice cream
• 1 pint strawberry ice cream

Instructions

• In a mixing bowl, combine the berries, sugar, and St-Germain. Let the berries rest for 30 minutes at room temperature until they’ve released some of their juices.
• Break the meringues into small pieces. Don’t overdo, it folks, you don’t want completely pulverize the meringues.
• Add about a quarter cup of berries to the bottom of each bowl (or glass) and sprinkle with a couple tablespoons of the meringue pieces. Add one scoop of strawberry and one scoop of vanilla ice cream to each bowl, and top the sundaes with the remaining berries and meringue pieces. Serve immediately.