This past weekend, I had my two end of year shows. It was such a wonderful couple of days for me. I spent it doing what I love and I made a lot of great memories.There were a couple of firsts for me: I performed a solo variation and I also had my first one dance quick change. I felt very proud of myself for making the quick change, by the way. The stage is starting to feel like a comfortable and homey place and my love for it continues to grow.
Ok, now that you know about how my time was spent, let me get a little more on topic and start telling you about this weeks recipe.
Today, I have another GF recipe for you! I’m trying to cut out gluten, which is very hard for me since I’m an avid baker and a pasta lover, too. While there are many GF flours out there, cakes, cookies, breads, scones, etc. just aren’t the same when you bake with them. So I’ve been on a mission to bake/cook things that don’t require any form of flour, and that can be enjoyed by both those on restricted diets and normal eaters.
Like I said, this past weekend was super busy and as I’m sure you all know, this past Sunday was Mother’s Day. On Sunday morning, my mother sweetly and thoughtfully took my grandma out for breakfast and let me sleep in, even though it was Mother’s Day. Normally, I always wake her up with breakfast to celebrate. However, I did not want my mom to feel like I had forgotten her just because it was a show weekend. So, I planned a small dinner the week before and when my mom left the house, I got to work! We had dinner outside in our screen porch which we decorated with lights, candles, and fresh flowers.
The best thing that we ate that night , in my humble opinion, was probably dessert. Lately, I have been in a pavlova mood and since it’s spring, I wanted a dessert that was lighter. If you have never eaten a pavlova, let me tell you about this heavenly dessert! Its exterior is crispy while it’s interior is fluffy and chewy. Want to know the ballet related history of this dessert? Then read this fun article! http://food52.com/blog/16810-the-dessert-australians-and-new-zealanders-are-squabbling-over
There are sooo many options for topping this versatile dessert, but I am happy with my choice of strawberries and cream. I slowly roasted honey drizzled strawberries, grated orange and Meyer lemon zest, softened mascarpone cheese and then whipped cream. Everyone in my family loved this dessert so much that I knew it was a keeper and one to share with you!
Comment below, and let me know how your Mother’s day went, and what your favorite topping for pavlovas is! Have a great weekend.
Pavlova topped with Orange Mascarpone Cream and Honey Roasted Strawberries
- 4egg whites
- 1cup plus 1 tablespoon granulated sugar, divided
- 1/2tablespoon corn starch or 1tsp arrowroot powder depending on your preference
- 1teaspoon distilled white vinegar
- 1teaspoon vanilla extract
- Separate the whites from 4 eggs into a bowl. Let the whites sit out until they are room temperature.
- Preheat the oven to 275° F. Line a cookie sheet with parchment paper. Use a glass to trace six 3-inch circles onto the parchment paper. Flip the paper over so that the side you drew on is face down on the cookie sheet (this way you won’t get marker or pen on your pavlova).
- In a small bowl, whisk together 1 cup of the sugar and the cornstarch. In another small bowl, combine the vanilla and vinegar.
- In a clean mixing bowl, whip the egg whites until they reach soft peaks. Gradually add the sugar/cornstarch mixture to the egg whites a couple of tablespoons at a time. Keep whipping until you have added all of the sugar (the peaks should begin to stiffen).
- Sprinkle the vinegar/vanilla mixture over the eggs. Whip until combined and the eggs look shiny with stiff peaks.
- Use a spatula or a large spoon to scoop the meringue into the circles you traced on the cookie sheet. Spread the meringue to the edges of the circles, smoothing out any small peaks. Make a slight depression in the center of each meringue circle (for filling later).
- Place the meringues in the oven and immediately turn the heat down to 250° F. Bake for 45 to 55 minutes or until the meringues sound hollow when tapped.
- Leave the meringues in the oven, but turn off the heat and leave the oven door ajar. Let the meringues cool completely in the oven.
Orange Mascarpone Cream
- zest from one small Meyer lemon
- zest from medium orange
- 4oz room temperature and softened mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 1/2 tsp. vanilla extract
- 2 tsp. powdered sugar.
Combine sugar, vanilla and heavy cream in a mixing bowl. Whip mixture until slightly thickened then add the orange and Meyer lemon zest. Continue whipping until peaks form when whisk is lifted from mixture. In a separate bowl stir place the softened mascarpone and stir it a little, then begin folding the whipped cream into to the same bowl. Once everything is combined, cover and refrigerate until needed.
Honey Roasted Strawberries
- 3 cups halved or quartered strawberries ( depends on size)
- 1 Tbsp honey
Preheat oven to 375, an place a sheet of parchment in a jelly roll pan. Place strawberries in an even layer on the pan and drizzle with honey. Place in the preheated oven and roast for 15-20 minutes or until the liquid from the strawberries has thickened and they have begun to caramelize some. Remove from oven and let cool.