“Being from Philly, I remember when Alex’s Lemonade Stand was an actual lemonade stand. It received an enormous amount of attention, rightfully so, and has evolved to be one of the most important fundraisers of our time. Fighting to end pediatric cancer is not just noble, it is necessary for the future of the human race. Whenever and wherever I am, I will be ready, willing and able to join the fight," Joey Campanaro, chef and contributor to Alex’s Table.
No one ever imagined that a front yard lemonade stand would grow into a global movement to cure childhood cancer. No one, that is, except for Alex, who believed if we worked together cures would be found.
Alex’s Table—the first ever cookbook from Alex’s Lemonade Stand Foundation packed with over 55 recipes from culinary greats, celebrities and hero families—has it roots in our founder’s legacy. Alexandra Scott was just four years old when she held her first lemonade stand. Four years later, when she was just eight years old, Alex boldly declared she would raise a million dollars, if everyone held lemonade stands and worked together.
Alex reached her million and then some.
Alex invited everyone to the table to share in the hope and in the action that would make childhood cancer cures a reality. After Alex’s death, her legacy grew and grew. There were lemonade stands everywhere and supporters creatively fundraising and raising awareness in Alex’s honor for her lemonade stand.
The culinary world was quick to believe and quick to support the ALSF mission. Much like Alex and her lemonade stand, culinary events benefiting ALSF have grown in a grassroots way, with chefs and restaurateurs sharing Alex’s legacy and story with their networks and inspiring their friends to do more each year.
The partnership between ALSF and the culinary world began in 2006 with The First Annual Great Chefs Event hosted by Chef Marc Vetri and his Vetri Family of Restaurants partner, Jeff Benjamin. That first event brought together eight local Philadelphia chefs and 100 guests. The event raised $50,000 and planted a seed in the culinary world. Chefs that attended The Great Chefs Event were inspired by the energy, the cause and the need for cures for childhood cancer. These chefs brought ALSF culinary events home to their own cities. There are four unique culinary events benefitting ALSF: The Great Chefs Event, L.A. Loves Alex’s Lemonade, Lemon: NYC and Lemon: Chicago.
And now, there is Alex’s Table, filled with recipes for everyone at your table. Chefs shared their signature recipes and hero families shared their favorite dishes (like Liz Scott’s famous $1,000 lemon cookies). There are several kid-friendly designated recipes in the book as well as culinary masterpieces for the experienced home chef.
Alex’s Table is also a cookbook that is more than just recipes. Filled with stories from the chefs and heroes that donate their time, talents and name to Alex’s legacy, Alex’s Table is an invitation to us all to join the fight against childhood cancer, one recipe at a time.
Keep reading for a sample recipe from Alex's Table!
Alex’s Table is available for purchase ($29.95) through the ALSF Shop! Look for the special icon that shows which dishes are kid-friendly and easy for them to help make! Photography by Jason Varney. Foreword by Marc Summers.
Order by 12/20 with expedited shipping for delivery by 12/24.
Jumbo Dinosaur Eggs Filled With Nutella
Chef Hedy Goldsmith
SERVES 12 KIDS
4 egg whites, at room temperature
1 cup extra-fine sugar
2 tsp cornstarch
1 tsp white vinegar
2 tsp pure vanilla extract (or 1 tsp vanilla bean paste)
Nutella or prepared pudding, for the filling
Heat the oven to 250 degrees. Line two sheet pans with parchment or silicone backing
mats.
In a stand mixer fitted with the whip attachment, beat the egg whites on low to mediumlow
speed until they form soft peaks, 2 to 3 minutes. Increase the speed and very slowly
add the sugar, 1 tsp. at a time. Beat until the mixture is glossy and thick; it will resemble
marshmallow cream.
Remove the bowl from the mixer and scrape the whip. Sift the cornstarch over the
meringue, add the vinegar and vanilla and gently fold until everything is incorporated.
(Cocoa nibs, chia seeds, flax or even basil seeds can also be folded into the meringue.)
With a very large spoon, dip the spoon, into warm water, drain and scoop into the
meringue. The shape of the spoon is oval, so when you place the meringue on the sheet pan,
it resembles a jumbo egg. Continue scooping, rinsing the spoon after every scoop (which
helps the eggs keep their proper shape and makes for much neater, smooth meringue).
Put the eggs in the oven (if you have a convection oven, set it to 225 degrees). Keep it in
the oven for at least 90 minutes. If they start to slightly change color, lower the oven by at
least 25 degrees. Don’t rush meringue. It takes time to dry out enough so they can be easily
lifted off the pan. When in doubt, leave them in longer. When properly baked, they will be
very light and lift off the pan very easily. Turn off the oven; don’t open the door. Let them
cool slowly in the oven for about 30 to 40 minutes. Remove the pans from the cool oven.
They’re ready to be filled when totally cool inside.
Flip each egg over and, with a melon baller, make a hole just large enough for the tip
of a piping bag to fit. Fill a piping bag with Nutella or chocolate pudding (or vanilla or
butterscotch pudding; any flavor that your kids will like). For adults, fill the eggs with
rich lemon curd, salted caramel or pastry cream. Squeeze the filling into the egg just
until you can see that it’s starting to come out. Flip the egg onto a serving platter.
