NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We were out roaming last weekend and the flowering crab trees were absolutely gorgeous! I found this clump of white crab trees especially interesting… both because white crabs are more unusual than the pink variety, and also because of the many trees clustered together forming an expansive canopy of blossoms.
RECIPE OF THE WEEK
This week's recipe is another from Barefoot Contessa Ina Garten. The sauce calls for framboise liqueur which I didn't have so omited…still tasted great! I had tons of extra raspberry sauce… made a great topping for yogurt or ice cream!
TRIPLE BERRY PAVLOVA
- 4 extra-large egg whites, room temperature
- Pinch kosher salt
- 1 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon white wine vinegar
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a baking sheet. Draw a 9-10 inch circle on the paper using a pie plate as a guide, then turn the paper over so the circle is on the reverse side.
Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. (I let it sit in the oven overnight.) It will be crisp on the outside and soft on the inside.
TRIPLE RASPBERRY SAUCE
- 1/2 pint fresh raspberries
- 1/2 cup sugar
- 1 cup seedless raspberry jam (12 ounce jar)
- 1 tablespoon framboise liqueur
Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.
SWEETENED WHIPPED CREAM
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (or use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!
TRIPLE BERRY TOPPING
- 1/2 pint fresh strawberries, hulled and sliced
- 1/2 pint fresh blueberries
- 1/2 pint fresh raspberries
- 1/2 cup triple raspberry sauce (prepared above)
When ready to serve, place the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly.
Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.