Nightingales Nests Recipes

NIGHTINGALES' NESTS

Steps:

• Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Add lemon juice and boil until mixture is syrupy, about 6 minutes. Remove from heat. Stir in 2 teaspoons orange flower water.
• Combine all ingredients in medium bowl. (Syrup and filling can be prepared 2 days ahead. Cover separately and store at room temperature.)
• Cover phyllo with dry towel, then damp towel. Let stand 30 minutes.
• Preheat oven to 350°F. Lightly grease 2 large baking sheets. Place 1 phyllo sheet with long side parallel to edge of work surface; keep remaining phyllo sheets under towels. Brush half of phyllo lengthwise with butter. Fold in half lengthwise. Brush phyllo with butter. Sprinkle 4 teaspoons and mixture in narrow strip 1/2 inch from folded edge of pastry, leaving 1/2-inch border at short ends. Fold long 1/2-inch border over filling. Fold short ends over filling, then roll up lengthwise as for jelly roll, leaving 2 inches of unfilled pastry exposed. Starting from 1 short end, roll pastry loosely as for jelly roll. Tuck 2-inch pastry edge under and toward center, forming bottom of nest and flattening slightly. Place bottom side down on prepared sheet. Repeat filling and rolling with remaining phyllo sheets.
• Bake pastries until golden and crisp, about 20 minutes. Cool pastries on baking sheets on racks 5 minutes. Using metal spatula, loosen pastries from sheets. Drizzle each pastry with 1 tablespoon syrup. Cool completely. (Pastries can be prepared 1 day ahead. Cover with foil and store at room temperature.)
• Arrange pastries on plates. Sprinkle each with 2 teaspoons pistachios. Drizzle with remaining syrup.

MERINGUE NESTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

JELLY BEAN NESTS

Steps:

• Butter a 12 cup muffin tin.
• Combine marshmallows and butter over medium heat in a saucepan; stir until the butter and marshmallows have melted. Stir in the chow mein noodles, coat well. Butter fingers and press the mixture into the bottom and sides of the prepared muffin tin. Refrigerate until firm.

ROBIN'S NESTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well.
• In a shallow dish, such as a pie pan, beat egg whites until foamy. Spread walnuts on a plate or waxed paper.
• Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches apart on a cookie sheet. Make a depression in each ball with your thumb.
• Bake in preheated oven for 12 minutes.
• Meanwhile, cream the remaining 2 tablespoons butter with corn syrup, blue and green food coloring and almond extract. Gradually stir in confectioners' sugar. Roll 1/2 teaspoon of fondant mixture into egg-shaped balls. Place fondant eggs into hollows of baked cookies.