Wednesday, July 27, 2011
Thursday, July 21, 2011
In season, along with many other favorites! Make sure to visit your local farmer's market before the season ends. You should be seeing more late summer season varieties of produce in the Northwest such as corn, squash, tomatoes, apples and pears!
We're going away for the weekend so have a good one everyone and eat well!
Monday, July 18, 2011
My mother in law made this traditional Pavlova last Memorial Day weekend and I just had to ask her for the recipe. Like a huge meringue cookie, it's got a crispy outside and a chewy fluffy inside, and when smothered in whipped cream and fresh berries, this dessert is bound to please everyone in your family! It really seems like it's making a comeback as I have been seeing more and more recipes and pictures pop up online about it in the last few months!
1 C superfine sugar
1 T cornstarch
4 large egg whites, at room temperature
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
1 tsp white vinegar
1 C whipping cream
2 pints mixed berries (strawberries, raspberries, blueberries, blackberries)
1. Preheat oven to 275 degrees. Line a cookie sheet with foil or parchment paper. Using a 10 inch round cake pan or plate as a guide, lightly trace a circle (use a toothpick on foil or a pencil on parchment). Set aside.
2. In a small bowl combine 1/4 C sugar and the cornstarch; mix with a fork until smooth.
3. With a mixer on high speed, beat the egg whites to a foam; add the salt and cream of tartar. Continue to beat until soft peaks form. Gradually add the remaining 3/4 C sugar, 2 T at a time, while beating constantly, until peaks stiffen. Beat the cornstarch mixture until just blended. Add the vanilla and vinegar, continuing o mix until just blended. Spoon the mixture onto the cookie sheet. Using the circle of paper as a guide, spread the meringue into a large "nest" using the back of a tablespoon (the edges should be 1 1/2 inches high, and the center should be shallow). Bake for 1 hour and 15 minutes. Turn the heat off and leave the meringue in the oven for 1 hour to dry thoroughly. Remove and cool completely on a wire rack.
4. Peel the paper from the bottom of the meringue, and place the dessert on a serving dish or cake plate. Just before serving, whip the cream into soft peaks and spoon into the center of the meringue. Top the whipped cream with the fruit and serve immediately.