Anna’s Pavlova Meringue

A couple of days ago, I made dessert to take to a dinner party at which one guest was on a gluten-free diet. The first suitable thing to pop into my mind was Pavlova - the delectable Australian dessert created in honor of Russian ballet dancer Anna Pavlova. Although Pavlova is Australia’s best-known dessert, it originated in New Zealand. In 1935, history was made when the chef of the sumptuous Esplanade Hotel in Fremantle, Western Australia, perfected the recipe. Pavlova holds great sentiment for me, because it was at that very same Esplanade Hotel - not in 1935, Dollinks - that I tasted this scrumptious confection for the first time. What makes Pavlova so delicious is that its meringue base is delicate but crisp - the perfect “nest” to top with lightly whipped cream, seasonal berries, and kiwi fruit. 

Pavlova is normally served as one large fruit-filled dessert. Because our hosts were serving six of us, I made six individual portions by penciling six circles on a parchment-covered baking sheet. I made the circles a little larger than a normal serving size, so I could spread the mixture inside the lines to keep each perfectly shaped. Working with the backs of two soup spoons, I formed the raised edges of each delicate “nest” while gently making a “well” at the bottom. Although this is a fussy process, it takes less than a minute for each Pavlova. 

If I were a perfectionist, I would have made the thin base first and fluted the raised edges with a pastry tube, but “good enough” is good enough for me! I like to cook, but value my time and don’t need to impress anyone when I know the whole thing will be filled with whipped cream and fruit!  

Anna’s Pavlova Meringue: 

To Prepare the Meringue Base:

4 large egg whites (4 fl. oz.)

1 cup super fine (“berry” or “castor” sugar) granulated sugar (see Note)

1 tsp. white vinegar

1-½ tsp. tapioca starch or cornstarch  

On medium speed of electric mixer, beat chilled egg whites until they form soft peaks. Increase speed to high, adding sugar 1 tbsp. at a time and beating each addition well, until no graininess remains when you rub a little of the mixture between two fingers. Sprinkle vinegar over whites and dust with tapioca starch or cornstarch, folding into whites with a rubber spatula. Preheat oven to 250 deg. F. 

Divide mixture equally among six penciled circles on parchment-covered baking sheet, forming meringue “nests.” Bake 1 hr. on center oven rack. Meringues should become a pale cream color, appearing dull rather than shiny. Turn oven off and leave inside to cool, with oven door slightly ajar. When meringues are completely cool, gently lift from parchment paper and assemble topping. Meringues can be made several days in advance, and stored in an airtight container in a cool place.

Note: No need to buy super fine sugar! Make your own by whirling regular granulated sugar in the blender.

Blenderize sugar to make it super fine

Trace circles on parchment-covered baking sheet

Gradually add sugar to whites

Beat to very stiff peaks

Mound inside circles

Bake meringues slowly

To Prepare the Topping:

2 tbsp. granulated sugar

Fresh seasonal fruit - kiwi, strawberries, raspberries, blackberries, blueberries, or any other fruit of your choice

1 c. heavy cream, whipped

1-½ tbsp. icing (confectioners or powdered) sugar 

One - ⅓ oz. (10 g) package Dr. Oetker’s Whipping Cream Stabilizer (optional)

Sprinkle sugar over fruit, stirring gently just to combine. Set aside. With electric mixer set to high speed, whip cream until soft peaks form. Beat in sugar and Whipping Cream Stabilizer (see Note). Transfer meringues to serving plate or tray, mounding equal dollops of softly whipped cream into the center of each meringue. Gently heap fruit over whipped cream. Serve immediately. Makes 6 three-inch meringues.

Beat cream until stiff. To avoid splashing,
I do this in the kitchen sink!

My secret ingredient!

Decadently delicious - and really quite simple!

Encore!

Note: The addition of Whipping Cream Stabilizer allows you to prepare the cream a couple of hours in advance, with no danger that it will lose its shape by the time you’re ready to use it. I’m mentioning this product because many cooks don’t know it exists. It doesn’t affect the flavor of the whipping cream.

Further Note: If you’d prefer to make one large Pavlova, trace a circle of about seven inches and increase your baking time to 1-¼ hr. 

Further Note Yet Again: With thanks to our Dollink hosts, the fun-loving, unicycle-riding Dal and the ever-gracious, ever-patient Iryn.

Dal

Iryn

Salmon or Crab Mini-Bagel Bites

I’m a major fan of mini-bagels! I like them for breakfast, I like them for lunch, and I love serving them at parties. One of the tastiest and easiest appetizers I make takes only a few minutes: Mini-Bagel Salmon Bites. 

Allowing 1-½ mini-bagels per person, split each bagel in half, fanning them attractively on a large tray or platter. Place variously sized bowls of soft cream cheese, well-drained capers, and thinly sliced red onions on the platter, remembering to add a spreader for the cheese, a small spoon for the capers, and a cocktail fork for spearing up the onions. 

Open a large package of smoked salmon lox, separating and pinching up the pieces to create a pleasing display between the small bowls and sliced bagels. A parsley garnish in one corner of the tray and a small pair of tongs or a second fork for the salmon to complete the tableau - et voilà! Prepare this in advance and chill it, covered, in the fridge. I’ve been making this appetizer practically since I was born, so ... 

Time for a change! Mini-Bagel Crab Bites are also excellent. The other day, I peeked into the freezer and found a package of mini-bagels I’d forgotten about. With a dinner guest due at any moment, I sliced four bagels into thirds and crisped them very lightly at 350 deg. for 5 min. 

When the sliced bagels emerged from the oven, I grabbed some homemade pesto (the commercial kind works equally well), spreading the barest smear over each sliced bagel. I found a chunk of artificial crab in the fridge (canned tuna or salmon would have been fine, too), drained it well, patted it dry, and shredded it thinly. This produced about a cup of crab, which I mixed with 2 tbsp. mayonnaise, ¼ tsp. dill, ⅛ tsp. salt, and ½ tsp. lemon juice. Heaping this mixture on each sliced mini-bagel, I dusted the works with a dash of Parmesan cheese and returned it to the oven for a further 10 min., serving them hot.

Relax and you’ll have as much fun as your guests! 

Slice mini-bagels into thirds.

Toast very lightly.

Spread with a bare smear of pesto.

Slice crab very thin.

Combine mayo with a pinch of dill.

Heap onto sliced, lightly toasted bagels. 

Dust with Parmesan, bake, and serve hot. These go fast!

Gallo Pinto: Beans and Rice

We’ve just returned from a tropical place far removed from the time zone in which we live. One of the dietary staples in that beautiful country is Gallo Pinto (Rice and Beans) which the locals often eat for breakfast, lunch, and dinner. This highly nutritious dish is an excellent low-fat source of energy, carbs, protein, and fiber. It’s ironic that with the plentiful inclusion of fruits and vegetables, the simple diets of emerging nations are often superior to the diets of the so-called “wealthier” nations.

Today’s post: Two deliciously simple and inexpensive versions of Gallo Pinto - one meatless, the other, with bacon. It’s important to give thanks for however much or little you have. “Wealth” means more than a bank account. People with empty pockets often have hearts that are full. 

Vegetarian Gallo Pinto:

1-½ c. (375 mL) combined brown rice, medium grain red rice, pearl barley, quinoa, and wild rice

3 c. (750 mL) cold water or vegetable stock

19 fl. oz. (540 mL) can black beans

¼ c. (60 mL) bacon, cooked, drained of fat, blotted dry, diced

1 tbsp. (15 mL) Cajun spice (or use my Creole or Cajun Seasoning Mix)

1 tsp. (5 mL) chili flakes (see Note)

2 tbsp. (25 mL) mayonnaise (see Note)

Wash grains with cold water in sieve until water runs clear. Combine in pot or rice cooker with 3 c. water or stock, cooking 45 - 50 min. until tender but still slightly chewy. If you don’t know how to cook brown rice, barley, or quinoa, go to How to Cook Long-Grain Brown Rice . Simmer beans on medium heat shortly before rice finishes cooking. When rice is ready, stir in drained beans, artificial bacon bits (optional), spices, and mayonnaise. Serves 4 as a main dish, or 6 as a side dish.

Note: Or substitute Chipotle mayonnaise for the chili flakes and regular mayonnaise this recipe calls for. 

Gallo Pinto with Bacon:

1-½ c. (375 mL) long grain white rice (I use basmati rice. I don’t recommend using “instant” rice for anything)

3 c. (750 mL) cold water or chicken stock

½ lb. (0.2 kg) bacon

1 medium onion, chopped

One 26 oz. (798 mL) can red kidney beans, undrained

2 tbsp. (25 mL) soy sauce

1 tbsp. (15 mL) brown sugar

2 tbsp. (25 mL) flour

Coarse grinding of black pepper, to taste

Wash rice with cold water in sieve until water runs clear. Combine in pot or rice cooker with water or stock, cooking about 20 min. If you don’t know how to cook white rice, visit How to Cook White Rice .

While rice is cooking, dice and fry bacon on medium heat until lightly golden. Drain off all but 1 tbsp. of bacon fat. Reduce heat to medium-low. Add onion, continuing to fry until onion becomes translucent and bacon starts to crisp. Stir in undrained kidney beans,  soy sauce, brown sugar, and flour. Continue cooking 1 or 2 min. longer, pouring over cooked rice. Serves 4 as a main dish, or 6 as a side dish.

Green Bean, Mushroom and Fennel Salad

A friend recently made the most exquisite Green Bean, Mushroom and Fennel Salad for a dinner party. I found the recipe on the Internet - a creation of Canadian Living Magazine. It truly is outstanding.

Green Bean, Mushroom and Fennel Salad:

⅓ c. extra-virgin olive oil 

¼ c. lemon juice

3 tbsp. chopped fresh dill (or 1 tbsp. dried dillweed)

1 clove garlic, minced

¾ tsp. salt

¼ tsp. pepper

1 lb. small cremini (brown) mushrooms, quartered

1 lb. fresh green beans, trimmed

½ fennel bulb, thinly sliced

In large covered jar, shake together oil, lemon juice, dill, garlic, salt, and pepper. Add mushrooms and toss to coat. Let stand 15 min., stirring occasionally. Meanwhile, halve green beans on the diagonal. Blanch beans in saucepan of boiling water until tender-crisp, 3 to 5 minutes. Drain. Chill in ice-water bath. When thoroughly chilled, drain well, patting dry with paper towel. Add beans and fennel to mushrooms. Toss with dressing and serve immediately. Serves 12. 

Note: This salad can be prepared up to four hours ahead. To do that, toss mushrooms with dressing and set aside. Cover and refrigerate undressed salad. Add mushrooms. Toss and dress just before serving. 

Blanch beans and drain ...

Chill in ice water bath

Slice fennel finely

Ready to serve at its colorful best!

Best-Ever Greek Salad

There are many ways to make Greek Salad. This one’s my very favorite - with a dressing that’s exactly perfect! I recently doubled the recipe and took it to a dinner party for 10 people; there weren’t many leftovers! 

Best-Ever Greek Salad:

To Prepare the Salad:

1 long English cucumber, unpeeled and in ½-in. (1.25 cm) chunks

3 vine-ripened tomatoes, in ½-in. chunks 

1 sweet medium onion or 1 medium red onion, sliced in half crosswise, and then into eighths 

1 large green pepper, in chunks

1 c. (250 mL) Greek olives or unsliced black olives, drained and pitted

½ c. (125 mL) feta cheese, drained and crumbled

To Prepare the Dressing:

¼ c. (60 mL) red white vinegar

¾ c. (180 mL) olive oil

1 tsp. (5 mL) dried basil

½ tsp. (2.54 mL) dried oregano

½ tsp. (2.54 mL) salt

Black pepper to taste, coarsely ground 

Combine and toss salad with dressing just before serving. 

Combine sweet onions, peppers, and cucumbers ...

Add well-drained olives and feta ...

Crumbling feta by hand. 

Prepare and add Vinaigrette dressing.

≈

It's all Greek to me! 

Shake dressing ingredients together in covered jar. Dress and toss just before serving. Serves 6.

Raising the Monkey Bar: Three Tropical Drinks

I must confess a few truths, Dollinks. I’m normally a light drinker, but on our recent holiday to a warm, faraway place, I allowed myself to enjoy too many tropical drinks as the monkeys screamed in the jungle. And what did they scream, you ask?

“Eeee-eeee-eeee!” Translation: “Don’t eat our bananas!” Animal lover that I am, I paid attention - and drank their bananas instead, downing more than a few banana cocktails during our vacation. Let me tell you, peeling bananas in Paradise is a whole lot more fun than peeling potatoes at home.  

But home, we eventually came. You know the drill - do the laundry, stock the fridge, buy a bunch of - erk! - bananas. I drank them all. In one hour of testing - ever testing - drink recipes for you.

Don’t try this at home! Don’t … drink … three … boozy … banana … cocktails … in a 60-minute span. I felt sick. I was reeling. But on I pressed in the line of duty. I’d cribbed three banana cocktail recipes from bar menus and was determined to relive my vacation experience. I had to stop when I ran out of bananas, too swoozled to make dinner and too stuffed with bananas to care. I will probably never peel another banana. “Eeee-eeee-eeee!” Look who’s a monkey, now! 

Dizzy Monkey:

Three 5-oz. glasses of crushed ice, divided

1 jigger Irish Cream liqueur (or make your own!)

1 jigger coconut liqueur 

½ jigger vodka

1 banana, mashed

Add 2 glasses of crushed ice to martini shaker or blender. Measure in liqueurs, vodka, and banana. Vigorously shake or whirl in blender. Serve over remaining glass of crushed ice in a chilled old-fashioned glass. Decorate with an unpeeled, wide slice of banana, sliced midway up the center and perched at the edge of the glass. Serves one.

Note: If you don’t have an ice crusher, use a rolling pin to pound ice cubes sealed in a Ziploc bag wrapped in a towel. A heavy-duty blender will also crush ice. Don’t peel the banana you slice to decorate your drink; keep the slice generous and it won’t fall apart. Make a small slice halfway through the banana chunk, perching it on the glass. Pop in a straw. 

Pour Irish liqueur over ice in shaker or blender.

Add coconut liqueur or rum with coconut flavoring.

Monkey Juice:

Three 5-oz. (148 mL each) glasses of crushed ice, divided 

1 jigger coconut cream (or ½ jigger coconut milk plus ½ jigger heavy cream)

1 jigger light rum

1 banana

Add two glasses crushed ice to blender. Measure in coconut cream, rum, and banana. Whirl on high speed. Serve over remaining crushed ice in chilled glass. Decorate side of glass as desired, with banana slice, a sliver of star fruit, or a chunk of fresh pineapple. Serves one.

Add coconut cream (or coconut milk and heavy cream).

Together with light rum.

Prepare banana garnish.

Serve and enjoy!

Funky Monkey:

Two 5-oz. 5-oz. (148 mL each) glasses crushed ice

1 jigger almond liqueur

1 jigger gold rum

1 jigger heavy cream

1 small banana

Add two glasses of crushed ice, almond liqueur, gold rum, heavy cream, and banana to blender. Whirl on high speed. Decorate chilled glass as desired, adding a straw. 

Add crushed ice to blender.

Add heavy cream.

Pour into chilled glasses and decorate.

Note: To chill drink glasses fast, fill them with ice cubes. 

No more monkey business! This is a Banana-Free Zone.