Saturday, April 23, 2016
Never a big fan of meringue, this version won me over. The slow, low temperature baking process produces a fragile, porcelain-like exterior with a soft, chewy middle. The individual pavlova (named in honor of Russian ballerina Anna Pavlova) are shaped with a small well in the center to hold whipped cream and fruit. The recipe may seem involved, but is in fact fairly simple, the key is not to rush the cooling time in the oven.
Here we used canned peaches, but look forward to making these again when the berries come on.
Lemon Pavlova with Peaches and Cream (adapted from May 2016 Better Homes and Gardens)
Wednesday, April 6, 2016
1 bunch fresh cilantro
1 bunch (about 6-8) fresh whole ramps, cleaned
white wine vinegar
Combine first four ingredients in a food processor fitted with a blade. Slowly add olive oil with blade running to slightly thicker than desired consistency. Add a small splash of vinegar at a time the same way, tasting between additions. Store in a jar fitted with a lid. Keep refrigerator or freeze.
Serve on roasted meats, with oven fries, add to soups or scrambled eggs.