Chef Richard Ingraham, personal chef to Gabrielle Union and Dwyane Wade, has also worked in Miami with Chefs Move to Schools, part of first lady Michelle Obama’s Let’s Move! initiative, and he’s sharing his Thanksgiving Day tips and recipes with you. Visit his site, in partnership with Walmart, to find out how to avoid Thanksgiving mishaps, and be thankful for his great recipes below. They’ll make your dinner divine.
Lemon Bars with Meringue
Ingredients
Crust
2 cups flour
½ cup confectioners’ sugar, plus more for topping
2 sticks butter
Filling
4 eggs
2 cups granulated sugar
6 tablespoons all-purpose flour
6 tablespoons fresh lemon juice
2 tablespoons lemon zest
Meringue
2 egg whites
4 tablespoons sugar
½ teaspoon vanilla extract
Directions
1. Preheat oven to 350°F. Lightly grease a 9x13x2” pan.
2. In a medium bowl, sift flour and powdered sugar together. Cut in butter until well blended. Press mixture over bottom of the 9x13x2” pan. Bake about 15 minutes until lightly browned.
3. Meanwhile, in a large bowl, make the filling by beating the eggs, granulated sugar, flour, lemon zest and lemon juice. Pour mixture over the baked crust and bake for 25 minutes.
4. For the meringue, beat egg whites until frothy; gradually add sugar, continuing to beat until stiff peaks form. Fold in vanilla extract. Spoon meringue onto lemon bars and brown under the broiler. Check constantly until desired browning is achieved.
5. Refrigerate until cooled through, then cut into desired bar size and serve cold.
Spiced Apple Cider
Ingredients
1 ¼ quarts apple cider
3 tablespoons light brown sugar
7 whole cinnamon sticks,
1 teaspoon ground allspice
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
Pinch of salt
Directions
1. In a medium saucepan, whisk together cider, sugar, spices and salt. Bring to a simmer over medium-low heat.
2. Remove from heat. Strain into a pitcher; discard solids.
3. Serve in mugs, garnished with cinnamon sticks.
ENJOY!
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