Scrumptious Fruit-Filled Desserts for Summer

Our mouthwatering treats are a welcomed addition to the menu of any gathering.

Balancing the menu’s abundance of summer fruits is rich and velvety Chocolate Meringue Pie—always a crowd pleaser. Our version features a silken filling nestled between a flaky homemade piecrust and peaks of frothy topping caramelized to a tantalizing golden brown. 

Photography Marcy Black Simpson 
Styling Sidney Bragiel 
Recipe Development and Food Styling Loren Wood 

Our summer dessert recipes can be found on page 35 of the July/August 2016 issue of Victoria. 

4 COMMENTS

  1. What a very special issue indeed! The Summer food dessert look so wonderful!

    Thanks for the lovely recipes and the great tablescape decorating ideas!

    Brandon Hartford
    Te Deum Cottage

    • Barbara, I love reading that someone else has a mother or grandmother that made pie crust with lard. My mother always made her crust with lard. I use shortening and butter, but I certainly feel lard was spot on. My folks knew Monroe Boston Strauss who was the pie king. He wrote the book Pie Marches On in the forties. I have his cookbook, his rolling pin and his baptismal certificate. He only used lard! Thanks for sharing. I know this was from 2016 and now it’s 2018, but Victoria has been around a long time, except for that year or so when they were gone.

  2. Me encantan sus revistas y libros, por ello solicite recientemente un envío mismo que ya me fué cargado en mi tarjeta pero aún no se cuando lo voy a recibir, les agradecería mucho su información. Felicidades por los temas tratados.

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