Two totally disparate recipes caught my eye today in the LA Times and
I thought I'd give them a try this weekend:
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Berry Pavlova
desserts
1/4 cup shelled pistachios
2 pints strawberries
1/2 pint blueberries
1/2 pint blackberries
1/2 pint raspberries
1/2 cup sugar
1 tablespoon balsamic vinegar
1 pint whipping cream, chilled
1 vanilla bean, split
1 pavlova shell
8 egg whites; room temperature
pinch of salt
2 1/2 cups superfine sugar
4 tablespoons cornstarch
2 teaspoons white wine
vinegar
1 teaspoon vanilla extract
1. Heat the oven to 350° F degrees. Place the pistachios on a baking
sheet and toast until just lightly golden, 8 to 10 minutes. Set aside.
2. Carefully rinse the strawberries, blueberries, blackberries and
raspberries. Hull and halve the strawberries. Place berries into a
bowl with the sugar and vinegar. Set aside to macerate for 30 minutes.
3. Pour the cold whipping cream into a large bowl (or the bowl of a
standing mixer if using). Scrape the seeds from the vanilla bean into
the cream. Using a standing mixer fitted with the whisk attachment, a
handheld mixer or a balloon whisk, whisk the cream until soft peaks
form, about 2 minutes. Chill until ready for assembly.
4. When ready to assemble, place the cooled Pavlova shell onto a large
platter. Mound the whipped cream in the center, then spoon the
macerated berries over the cream. Crush the pistachios slightly (using
a rolling pan or heavy pot); sprinkle the pistachios over top. Cut
into slices at the table.
Pavlova shell
5. Heat the oven to 350° F degrees. Draw an 8-inch circle on a sheet
of
parchment paper and line a baking sheet with the parchment.
6. In a standing mixer fitted with a whisk or using a handheld mixer,
beat the egg whites and salt on medium-high speed until peaks form,
about 3 minutes.
7. With the machine on medium speed, whisk in the sugar a little at a
time, then turn the machine back to high to fully incorporate.
8. Add the cornstarch and whisk to blend, then add the vinegar and,
when incorporated, whisk in the vanilla.
9. Pile the meringue onto the parchment paper, using a spatula to
spread the meringue around the circle and piling the sides slightly
higher than the middle. Put into the oven and immediately reduce the
temperature to 300° F degrees.
10. Bake the meringue for 1 1/2 hours, then turn the oven off and prop
open the door. Let the meringue cool down completely. It can be stored
uncovered for several hours.
Yield: 10 to 12
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Blue Cheese Beignets
appetizers
1/2 cup milk
1/4 cup ( 1/2 stick) unsalted butter
1/2 cup flour
1/2 teaspoon salt
2 eggs
1 1/2 ounces blue cheese, about 1/3 cup crumbled
vegetable oil for frying
1/4 teaspoon black pepper
1/4 teaspoon fennel seed
1 clove
1 cardamom seed
1/4 cup honey
3 tablespoons banyuls vinegar
1. In a medium saucepan over medium heat, melt the milk and butter.
Add the flour and salt, stirring constantly, until the dough comes
away from the sides of the pan, about 1 minute. Remove from heat and
place the dough in a medium bowl.
2. Beat the dough with a spoon or spatula until it cools down to
lukewarm, 2 to 3 minutes. Add the eggs one at a time and mix until
when you dip your fingers in the batter, a 1-inch string develops
between your fingers as you separate them. Beat in the blue cheese
until incorporated and refrigerate 1 hour.
3. Using a pastry bag fitted with a straight tip, pipe dough onto
parchment in rows of 8. The circles should be about 1 1/2 inches round
and half-inch high. Cut the parchment in strips of 8 beignets each.
4. Pour enough vegetable oil into a large saucepan to come a few
inches up the sides. Heat the oil to 350 degrees. Using metal tongs,
carefully dip each strip of beignets into the oil, pulling the strip
of parchment out of the pan as the beignets release. Cook until deep
golden brown and cooked in the center, about 2 minutes (1 minute per
side). Carefully remove and place on paper towels to absorb excess
oil. (Makes about 40 beignets.)
Peppered honey gastrique and assembly
1. In a medium sauté pan over medium heat, toast the cumin, pepper,
fennel, clove and cardamom for 2 minutes, shaking occasionally and
watching that the spices do not burn. Using a coffee or spice grinder,
grind the spices to a powder and set aside.
2. In a small pot over medium heat, bring the honey to a foam, about
30 seconds.
3. Add the spice mixture to the foaming honey and cook until it is a
thin, caramel-like consistency, about 2 minutes. Remove from heat.
Carefully add the vinegar. Allow to cool to room temperature before
serving. (Makes one-third cup gastrique.)
4. Place four or five beignets on a small plate and drizzle the
gastrique over the beignets and serve.
Contributor: Blue Velvet executive chef Kris Morningstar
Yield: 8 to 10
Preparation Time: About 1 hour, 20 minutes
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"