Pavlova

I have wanted to make a pavlova for the LONGEST time. My friend from Australia made one once - using a hand held whisk - not anything electric! - and I was so impressed. It was delicious, beautiful, and I marveled at her arm strength. I knew I'd be using my stand mixer...

The pavlova is not at all difficult, but it does require some patience in the mixing (er, watching the mixer do its work!) and in the baking and resting. But it will be worth it.

The trickiest part is just getting the mixture into a nice circle - but you can make a little pattern on your parchment paper which will be your guide.

Light, airy, just the perfect amount of sweetness - this is dessert heaven. Covered in sweet cream and an abundance of summery berries (or other fruits in season!), this is a dessert that is sure to impress everyone who tries it.

Just a note of caution: pavlova is probably not a good choice for a picnic, or anytime you need a make ahead dessert. You will want to assemble this just shortly before you serve it, otherwise the whipped cream will make the meringue a soggy mess if it sits there too long. You can prepare the berries ahead, and whip the cream ahead of time, so while everyone is chatting out on the deck after dinner, you just sneak in to the kitchen and finish this up.

You will be the star of dessert time, that's for sure. The pavlova is named after a Russian ballerina who toured Australia and New Zealand in the 1920's. And it's so fantastic that it'll likely have you dancing on your toes.

You can find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Tasty Tuesday, Hearth and Soul.

Pavlova

Meringue:
4 egg whites
1 cup superfine sugar
1/2 tsp. cream of tartar
1 1/2 tsp. corn starch
1 pinch salt
1 tsp. vanilla

Topping:
2 cups heavy cream
1/4 cup powdered sugar
1 Tbsp. vanilla
1 pint strawberries
1 cup raspberries
1 cup blackberries

Preheat the oven to 300.

Use a plate or cake pan to draw a circle between 9 and 9 inches on a sheet of parchment paper. Place the paper drawn side down on a baking sheet and set aside.

Separate the four egg whites into a small bowl. Add the egg whites, cream of tartar, vanilla, and salt to a very clean bowl and mix with an electric mixer on medium-low.

Once the egg whites are frothy, begin sprinkling in the sugar a tablespoon at a time. Don't dump the sugar in all at once; use patience and add it slowly!

Sprinkle the cornstarch onto the meringue and fold in using a rubber scraper. Mix on high speed until stiff peaks form, stopping to scrape the bowl occasionally.

Transfer the meringue to the prepared "ring" on your baking sheet and use a spatula to shape it into a disk with a slight depression on top. You can use a small spatula to create designs or leave as is.

Place your meringue into the oven then immediately reduce the temperature to 250 and bake for 60-75 minutes. The meringue will turn ever so slightly cream in color and feel dry and hard, the inside will remain soft however.

When the meringue is done, turn the oven off and leave the door closed for an hour. You can then crack the door open for an hour. Let the meringue come to room temperature slowly. If you'd like, you can leave it in the oven overnight (especially if it's humid where you live).

For the topping, add the cream, powdered sugar, and vanilla to the bowl of your stand mixer fitted with a whisk attachment. Mix on high until softy peaks form.

Place the meringue onto a serving dish then top with whipped cream and cut fruit. Serves 8.

Roasted Cherry and Goat Cheese Ice Cream

I know, I know, I know. This sounds weird. But trust me. Please, please trust me. This ice cream is AH-MAZING. When I served it to a friend, she said it was possibly the best ice cream she's ever eaten, and, NOT KIDDING, she went out that weekend and bought an ice cream maker so she could make it for herself. And she did make it, that very weekend. That's how good this is. It will make you want to expand your kitchen appliance collection.

My favorite ice cream recipes come from Jeni's collection, and this one is no different. (Need other ideas? Try Peanut with Chocolate Flakes and Roasted Pistachio.) Her method creates the smoothest, creamiest ice cream. It is a no fail method, and is also easy, but it does require some planning ahead as the batter cools overnight in the fridge. And like most ice creams, it needs a few hours to set up in the freezer after you've churned it.

To spread out the cherry goodness, you'll put ice cream and cherries in layers in your freezer container. That way, each scoop will be a perfect ratio of ice cream and cherries. (But even if it isn't a perfect ratio, that's ok, it'll still be outrageously delicious.)

So go get some cherries and some goat cheese and change your life. (And if you need to buy an ice cream maker, by all means, go do it.) Everyone who eats this will thank you. And you will be a dessert superstar.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul, Tasty Tuesdays.


Roasted Cherry and Goat Cheese Ice Cream

Cherries:
2 cups pitted fresh red or black cherries
2/3 cup sugar
2 tsp. cornstarch

Ice Cream:
2 cups whole milk
1 Tbsp. plus 1 teaspoon cornstarch
4 ounces fresh goat cheese
3 Tbsp. cream cheese, softened
1/4 tsp. salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup


Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix. Roast at 400 for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes. Let cool completely, then chill in the refrigerator.

For the ice cream, in a small bowl, mix 2 Tbsp. of the milk with the cornstarch to make a smooth slurry.

Whisk the goat cheese, cream cheese, and salt in a large batter bowl (or large container with a lid) until smooth.

Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan, and bring to a rolling boil over medium-high heat. Boil boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Cover and refrigerate overnight.

Pour the ice cream base into the frozen canister of your ice cream machine and churn until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the cherries and ending with a spoonful of cherries; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Recipe Source: Jeni's Splendid Ice Creams at Home

Honey Balsamic Glazed Trout

We eat a lot of fish in the summer, partly because we love to grill it, and partly because it just seems easier to eat "lightly" in the summer. It would probably do us well to eat more fish year round! (Resolutions, here we come.)

We eat a lot of salmon, but I like to change it up by buying trout once in a while. When I saw this recipe, I knew I wanted to try it. This isn't a grill recipe, per se, but it could easily be adapted for the grill. Although there is a long-ish list of ingredients, this really comes together quickly. Just cook up the sauce, spread it over the fish, and bake! I added broccolini alongside the fish and it cooked up beautifully and was the perfect accompaniment.

Make your summer evenings a little brighter with this delicious fish.

Find more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.


Honey Balsamic Glazed Trout

2 lb. Steelhead Trout filet
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Creole seasoning
3 Tbsp. butter
1/4 cup honey
1/4 cup brown sugar
1/2 cup balsamic vinegar
1 Tbsp. white wine
1 Tbsp. minced garlic
1 tsp. lemon juice
1/4 tsp. oregano

Place the Steelhead Trout filet on a greased baking sheet and season with salt, pepper, and Creole seasoning.

Melt the butter over medium low heat in a medium saucepan, then add the honey, balsamic vinegar, lemon juice, wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on lower heat, then slightly increase heat and cook until it begins to thicken.

Once complete, pour the honey balsamic glaze over the entire Steelhead Trout filet.

Sprinkle oregano over the fish and bake at 375 for 10-13 minutes (depending on the thickness of the fish). Fish is done when it flakes easily with a fork.

Cinnamon Rhubarb Muffins

There's nothing better than fresh muffins on a Saturday morning. Or any morning. Well, maybe except cinnamon rolls. I guess those are better. But muffins are still pretty good. Especially when they're laced with rhubarb and topped with cinnamon sugar.

Rhubarb is such a funny fruit - or vegetable, let's call it a vegetable. On its own, it's really nothing to shake a stick at, but in baked goods, it really shines.

I love that you can dice it up and store it in the freezer, so it's readily available for great recipes like this. And if you have more rhubarb than you can handle, check out these great options: Rhubarb Sorbet, Strawberry Rhubarb Ice Cream,
Blackberry Rhubarb Bread, Gingered Strawberry Rhubarb Crisp, Blueberry Rhubarb Bars, Rhubarb Blueberry Muffins, Rhubarb Dream Bars, Strawberry Rhubarb Cheesecake Bars, Strawberry Rhubarb Crumble Cake, Sweet Tart Rhubarb and Ginger Sorbet.

But for now, you should just make these muffins. And make your mornings a little sweeter.

Cinnamon Rhubarb Muffins

Muffins:
2 cups flour
3/4 cup sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/2 cup butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1-1/2 cups diced rhubarb

Topping:
3 Tbs. sugar
1/2 tsp. cinnamon

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among paper-lined muffin cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake at 400 for 18-22 minutes or until the muffins are golden brown, and spring back most of the way when gently pressed. Cool in the pans on a wire rack for 10 minutes, then remove from the pans. These muffins are great served warm, or at room temperature. They also freeze well. Makes 14-16 muffins.

Ricotta Berry Tart

Some desserts are just so good they deserve a repeat performance. That's how it is with this tart. I made it two weekends in a row for two different parties because it's just that good. It's very impressive looking, and it's not too difficult to make. But you can pretend it is.

It's also a great way to take advantage of all the delicious summer berries that are abundant right now.

The ricotta filling is what really sets this tart apart. It's not cheesecakey, not super creamy, not really cakey either. It's unique. And since this tart will serve 10 to 12 people, you have enough for a crowd. I've also frozen a couple pieces that were leftover, and that worked really well. I love when you have a few pieces of dessert just waiting in the freezer for the right occasion, like a Tuesday!

The only "tricky" thing about this tart is getting it from the counter into the oven. It will be filled to the brim!

Here it is before it gets baked topped with the beautiful berries.

And here it is after it has cooled and the side of the tart pan has been removed.

I hope you enjoy it as much as we did! (do...)

Find more great recipes at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.


Ricotta Berry Tart

Crust:
1 egg
1/3 cup sugar
1/2 cup butter, softened
1/4 tsp. salt
1 tsp. vanilla
2 Tbsp. milk
1 1/2 cups flour

Filling:
12 oz ricotta cheese (I use whole milk)
3 eggs
2/3 cup sugar
1 tsp. almond extract (or vanilla)
2 Tbsp. corn starch
1 pinch salt
1 1/4 cups berries (raspberries, blueberries, blackberries)

For the crust, using an electric mixer, combine the egg and sugar until blended. Beat in the butter, salt and vanilla. Add the flour and milk and mix until combined. Pat the crust into the bottom and up the sides of a greased and floured 9" or 10" tart pan. You may want to grease your hands first - this will make it easier to work with the dough. (I spray my hands with nonstick spray, which works great!) Prick the dough with a fork a few times.

Wipe out the mixing bowl and add ricotta cheese, eggs, sugar, almond or vanilla extract, corn starch and salt. Beat until smooth and creamy. Carefully pour into the prepared crust. Top with the berries. Bake at 375 for 45-50 minutes or until the top is set and edges start to become golden.

Let cool on a wire rack in the pan before removing the sides of the pan. Refrigerate until ready to serve. I like to have the tart sit at room temperature for about 1/2 hour before serving. Immediately before serving, dust with powdered sugar, if you like. Serves 10-12.

Recipe Source: Cooking with Manuela

Creamy Hummus

Summer is the perfect time to eat more vegetables. And what better way to do that than with a delicious dip? This is probably the best hummus I've ever made, and I've made quite a few. But when I saw this recipe from the Barefoot Contessa, I knew it must be special.

This version of hummus does require a little more work - you boil the canned chickpeas in an effort to get them to release their skins. It's not hard work, it just requires time basically, but the time is well spent. You will end up with super creamy hummus. Super is not an overstatement. This is really creamy and SO delicious.

Hummus and veggies (and pita chips! don't forget the pita chips!) make a great appetizer or cocktail hour snack. And the leftovers at our house were eaten for days plain old carrots. Plain old carrots feel decadent with a dip like this.

So get out in the sunshine, have some friends over, make some wine slushies and this hummus, and you'll have a perfect little get together.

And if you're just making this to get the kiddos to eat more veggies, that's ok, too. (But still make the wine slushies for yourself! ha!)

Find more great ideas at Fabulous, Inspire Me, Tasty Tuesday, Hearth and Soul, Full Plate.


Creamy Hummus

2 cans chickpeas, rinsed and drained
1/2 tsp. baking powder
4 cloves garlic, finely grated on a rasp
1/3 cup freshly squeezed lemon juice, plus extra (2 lemons)
1/4 tsp. Tabasco
1/4 tsp. smoked paprika
1 Tbsp. kosher salt
1 tsp. pepper
1/2 cup tahini, stirred well
2 Tbsp. olive oil


Combine the chickpeas, baking powder and 6 cups water in a large saucepan, cover, and bring to a boil over high heat. Uncover, lower the heat, and simmer for 25 minutes, stirring occasionally.

Meanwhile, in a small measuring cup, combine the garlic and 1/3 cup lemon juice and then set aside.

Drain the water and the chickpea skins that float to the top, leaving the chickpeas in the pan. Add cold water, stir vigorously to loosen more skins, and drain off the water and skins that float to the top, again leaving the chickpeas in the saucepan. Do this 5 or 6 times, until most of the skins are drained off. Drain the chickpeas, setting aside 2 tablespoons for the garnish and place the rest in the bowl of a food processor fitted with the steel blade. Add the garlic/lemon mixture, Tabasco, paprika, 1/4 cup warm water, salt and pepper and process until very smooth. Add the tahini and olive oil and puree for one full minute, until creamy. Add 2 to 3 tablespoons of extra lemon juice (to taste), an additional 1 teaspoon salt, and enough warm water (1 tablespoon at a time) to make the hummus the consistency of thick yogurt.

Using a rubber spatula, spread the hummus on a large, flat, round serving plate, leaving a 2-inch border. Sprinkle the reserved chickpeas and drizzle with extra olive oil, sprinkle lightly with extra paprika, and serve with toasted pita triangles and crudite.

Recipe Source: Barefoot Contessa

Lemon Raspberry Layer Cake

Raspberries just scream "summer" to me. So when they were on sale recently, I bought some, determined to do something "fancy" with them. I made a danish from scratch (coming soon) and wanted to improve my skills at making a layer cake, so I thought this would be the perfect recipe.

It was. Not only is it chock full of raspberries, but the cake and the frosting both have lemon, another "summer" ingredient. This cake is SO delicious. It's not too heavy, but it's very impressive. It's the perfect late spring or summer dessert.

This cake received rave reviews from both family and friends, and I'm sure you'll have the same experience. The days are more reliably summer-like, so it's the perfect time to make a fantastic fruity cake.

Find more great ideas at Fabulous, Inspire Me, Tasty Tuesday, Hearth and Soul.


Lemon Raspberry Layer Cake

Cake:
1 cup canola or vegetable oil
3 eggs
1 1/3 cup buttermilk
1 Tbsp. fresh lemon juice
2 Tbsp. lemon zest
2 cups sugar
2 cups + 2 Tbsp. flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups fresh raspberries

Lemon Cream Cheese Frosting:
1/2 cup butter, softened
1 8-ounce pkg. cream cheese, softened (low fat is ok)
4 1/2 cups powdered sugar
1 Tbsp. fresh lemon juice
1/2 tsp. lemon zest

Garnish:
additional raspberries
lemon slices

In a small bowl, carefully toss raspberries with 2 Tbsp. of flour to coat them. This helps to keep the raspberries from sinking to the bottom.

In a large mixing bowl, combine oil, eggs, buttermilk, lemon juice, and lemon zest. Cream for 2 minutes. In a separate large bowl, combine sugar, 2 cups flour, baking powder, baking soda, and salt. Stir into egg mixture and fold.


Spray two 9-inch cake pans with nonstick cooking spray. Divide batter into baking pans. Bake at 325 for 35-45 minutes. Cake is done when a tester comes out with few crumbs attached. Cool in pans on a wire rack.

For frosting, in a large bowl, cream together butter and cream cheese for 4-5 minutes until light and fluffy, scraping sides of bowl often. Add powdered sugar, lemon juice, and lemon zest and cream together. Chill.

To assemble cake:
Carefully remove cakes from pan. Spread frosting on top of one cooled cake layer. Place other cooled cake layer on top and spread frosting on top and around the sides to cover. Garnish with fresh raspberries and lemon slices. Chill for 20-30 minutes to let the frosting set up.

Recipe Source: Modern Honey