Here is the follow up blog about Creme Anglaise that I mentioned earlier when blogging about the Lemon Angel Cake Roll. Creme Anglaise is also known as "Light Custard Sauce". I have made both the Lemon Angel Cake Roll, and the Creme Anglaise twice in the past couple of weeks... both times these desserts were a HUGE hit! As in..... those who were consuming the treats had to swipe their pointer fingers around the plate/bowl in which to capture every single morsel and drop of these treats. You know the treats are good when guests can't help themselves to do that in public... because we all know we do it in private ourselves... but public demonstrations of finger swiping... and/or... actually licking the plate is the biggest compliment a hostess can receive!
The Creme Anglaise recipe that will follow at the end of this blog comes from my beloved cookbook, "Mastering the Art of French Cooking" by Julia Child... who we all know is my mentor! Although Creme Anglaise tastes VERY EXPENSIVE, it really is not an expensive dessert to make ... but it is a tad bit time consuming. One must take their time and prepare Creme Anglaise slowly and patiently.
Creme Anglaise is truly best served with fresh berries... strawberries, blueberries, blackberries, raspberries... or a mix of all the berries, which is how I served it. I made a batch of single size portions of Pavlova, and instead of using whipped cream with berries, when serving the Pavlova I placed the fresh berries on top and around the Pavlova, then generously poured the Creme Anglaise over all the berries.
Lemon Angel Cake Roll and the Pavlova recipes both use just egg whites, so when I was making those desserts, I saved the egg yolks in containers to use for the Creme Anglaise recipe that require just egg yolks. I placed 4 egg yolks per container so that when I went to make the Creme Anglaise, the eggs were already pre-measured (it takes 4 egg yolks per batch of Creme Anglaise). After all... my Momma did teach me.... "Waste not, want not"!!
Here is the recipe I used for the Creme Anglaise:
CREME ANGLAISE
1/2 cup - sugar
4 - egg yolks
1 tsp - cornstarch
1 1/4 cup - boiling milk
1 TBSP - vanilla
In a 3 quart mixing bowl and using a wire whip or electric beater, gradually beat the sugar into the egg yolks and continue beating for 2-3 minutes until the mixture is pale yellow and forms a ribbon.
Beat in the cornstarch.
While beating the yolk mixture, very gradually pour on the boiling milk in a thin stream of droplets so that the yolks are slowly warmed.
Pour the mixture into a heavy-bottomed sauce pan and set over moderate heat, stirring slowly and continuously with a wooden spoon or spatula, and reaching all over the bottom and sides of the pan, until the sauce thickens just enough to coat the spoon with a light, creamy layer. DO NOT let the custard come anywhere near the simmer. Maximum temperature is 170 degrees on a candy thermometer. Then beat the sauce off the heat for a minute or two to cool it. Strain the sauce through a fine sieve, and beat in the vanilla.
This sauce may be served warm or chilled.
After serving and consuming this amazing custard sauce.... let the finger swiping and plate licking begin!!!
Tuesday, April 19, 2011
Wednesday, April 13, 2011
Lemon Angel Cake Roll
Lemon Angel Cake Roll is a recipe from the "Taste Of Home Cooking School" magazine. Last week Joe and I went to the "Women's Show" here in Hutchinson because his company is a sponsor, as well as "Taste Of Home". A guest Chef representing "Taste Of Home" put on a cooking demonstration in which he cooked 10 recipes from the magazine attendee's had been given in which to 'follow along'. Unfortunately Joe and I had to leave mid-way through the presentation, but later that night as I was perusing through the magazine, the photo of the lemon roll caught my attention... it's one of those photo's that make you go..... "YUMMMM that looks really good.... I should try that!" So I did!
I love to peruse through many cook books and cooking magazines looking for the next new recipe to try... and I must admit... recipes that have photos of the finished dishes certainly grab my attention first and most. After all.... isn't it said that we eat with our eyes first? I wish I could include the photo of this beautiful cake along with this blog, so that you can see why it grabbed my attention so quickly... but... being among the techno challenged... all I can do is describe it and encourage you to try it... because word of mouth promotion is pretty strong too!
Lemon Angel Cake Roll is basically a baked meringue that bakes into a flat angel food cake, then after cooling, the cake is spread with this really yummilious lemon filling, rolled up, and sprinkled with powdered sugar! WOWZERS!!!! This dessert is sooooo delicious... it's sweet and tart... yet also light and low fat, since it's mainly made with just egg whites. I was surprised to find out that after a couple days of sitting on the counter covered.... the cake stayed fresh and tasty... I was afraid the filling would have made the cake turn mushy the next day... but it did not. And I have to admit.... it is just as pretty to look at as it is to eat! A PERFECT Spring and/or Summer treat! I just had to share this recipe with my blogger friends. Below is the recipe.
CAKE:
9 egg whites (MUST be room temperature)
1-1/2 tsp vanilla extract
3/4 tsp cream of tartar
1 cup, plus 2-TBSP sugar
3/4 cup cake flour (HAS TO BE CAKE FLOUR)
1 TBSP confectioners' sugar
FILLING:
1 cup sugar
3 TBSP cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 TBSP grated lemon peel
Additional confectioners' sugar for sprinkling on top of rolled filled cake
1. Preheat oven to 350. Line a 15-in. X 10-in. X 1-in. baking pan with waxed paper, lightly coat with cooking spray and set aside.
2. Place egg whites in a large mixing bowl, add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 TBSP at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
3. Carefully spread batter into prepared pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake into a kitchen towel dusted with 1 TBSP confections' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg; return all back to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Cool to room temperature without stirring.
5. Unroll cake; spread with filling to within 1/2 in. of edges. Roll cake up again. Place seam side down on a severing platter; sprinkle with additional confectioner's sugar.
P.S. I saved the egg yolks in the refrigerator in a plastic covered bowl, so that I can use them to make creme anglaise to pour over fresh berries after this DELISH cake has all been devoured! I am sure there will be a recipe to follow in a later blog for the creme anglaise!
I love to peruse through many cook books and cooking magazines looking for the next new recipe to try... and I must admit... recipes that have photos of the finished dishes certainly grab my attention first and most. After all.... isn't it said that we eat with our eyes first? I wish I could include the photo of this beautiful cake along with this blog, so that you can see why it grabbed my attention so quickly... but... being among the techno challenged... all I can do is describe it and encourage you to try it... because word of mouth promotion is pretty strong too!
Lemon Angel Cake Roll is basically a baked meringue that bakes into a flat angel food cake, then after cooling, the cake is spread with this really yummilious lemon filling, rolled up, and sprinkled with powdered sugar! WOWZERS!!!! This dessert is sooooo delicious... it's sweet and tart... yet also light and low fat, since it's mainly made with just egg whites. I was surprised to find out that after a couple days of sitting on the counter covered.... the cake stayed fresh and tasty... I was afraid the filling would have made the cake turn mushy the next day... but it did not. And I have to admit.... it is just as pretty to look at as it is to eat! A PERFECT Spring and/or Summer treat! I just had to share this recipe with my blogger friends. Below is the recipe.
CAKE:
9 egg whites (MUST be room temperature)
1-1/2 tsp vanilla extract
3/4 tsp cream of tartar
1 cup, plus 2-TBSP sugar
3/4 cup cake flour (HAS TO BE CAKE FLOUR)
1 TBSP confectioners' sugar
FILLING:
1 cup sugar
3 TBSP cornstarch
1 cup water
1 egg, lightly beaten
1/4 cup lemon juice
1 TBSP grated lemon peel
Additional confectioners' sugar for sprinkling on top of rolled filled cake
1. Preheat oven to 350. Line a 15-in. X 10-in. X 1-in. baking pan with waxed paper, lightly coat with cooking spray and set aside.
2. Place egg whites in a large mixing bowl, add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 TBSP at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
3. Carefully spread batter into prepared pan. Bake at 350 for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake into a kitchen towel dusted with 1 TBSP confections' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot mixture into egg; return all back to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and peel. Cool to room temperature without stirring.
5. Unroll cake; spread with filling to within 1/2 in. of edges. Roll cake up again. Place seam side down on a severing platter; sprinkle with additional confectioner's sugar.
P.S. I saved the egg yolks in the refrigerator in a plastic covered bowl, so that I can use them to make creme anglaise to pour over fresh berries after this DELISH cake has all been devoured! I am sure there will be a recipe to follow in a later blog for the creme anglaise!
Sunday, April 10, 2011
Church Sunday
I just arrived home from a wonderful Church service that delivered a good, and positive inspirational message, and also included several uplifting songs. Thought I would share the words of a couple of the songs from the service in hopes your day will also be uplifting!
"Soft Mist is Rising" - Robert A. Hobby (this offertory song was sung by the choir)
Soft mist is rising, new dawn is breaking
Gold comes with the sunrise to banish the grey;
Birds greet the morning, singing glad praises,
Thanking the LORD GOD who gave us today!
Each hour of the daylight brings it's own beauty,
And so our hearts sing, at work and at play;
As GOD's creation echoes his glory,
We thank the LORD GOD who gave us today!
When stars are shining, bright in the night sky,
Our bodies' call to rest we will obey;
Knowing GOD loves us, we'll sleep in safety,
Thanking the LORD GOD, who gave us today!
My Savior, My God
I am not skilled to understand
What GOD has willed,
What GOD has planned,
I only know at His right hand
Stands One who is my Savior
I take Him at His word and deed,
Christ died to save me, this I read,
And in my heart I find a need
of Him to be my Savior
That He would leave His place on high
and come for sinful man to die.
You count it strange, so once did I,
before I knew my Savior.
Chorus
My Savior loves, my Savior lives,
My Savior's always there for me.
My GOD He was, my GOD He is,
My GOD, He's always gonna be.
Yes, living, dying, let me bring
My strength, my solace
From this spring
That He who lives to be my King
Once died to be my Savior
Chorus
My Savior loves, my Savior lives,
My Savior's always there for me.
My GOD He was, my GOD He is,
My GOD, He's always gonna be.
Peace be with you!
"Soft Mist is Rising" - Robert A. Hobby (this offertory song was sung by the choir)
Soft mist is rising, new dawn is breaking
Gold comes with the sunrise to banish the grey;
Birds greet the morning, singing glad praises,
Thanking the LORD GOD who gave us today!
Each hour of the daylight brings it's own beauty,
And so our hearts sing, at work and at play;
As GOD's creation echoes his glory,
We thank the LORD GOD who gave us today!
When stars are shining, bright in the night sky,
Our bodies' call to rest we will obey;
Knowing GOD loves us, we'll sleep in safety,
Thanking the LORD GOD, who gave us today!
My Savior, My God
I am not skilled to understand
What GOD has willed,
What GOD has planned,
I only know at His right hand
Stands One who is my Savior
I take Him at His word and deed,
Christ died to save me, this I read,
And in my heart I find a need
of Him to be my Savior
That He would leave His place on high
and come for sinful man to die.
You count it strange, so once did I,
before I knew my Savior.
Chorus
My Savior loves, my Savior lives,
My Savior's always there for me.
My GOD He was, my GOD He is,
My GOD, He's always gonna be.
Yes, living, dying, let me bring
My strength, my solace
From this spring
That He who lives to be my King
Once died to be my Savior
Chorus
My Savior loves, my Savior lives,
My Savior's always there for me.
My GOD He was, my GOD He is,
My GOD, He's always gonna be.
Peace be with you!
Saturday, April 9, 2011
Closure
As it is said... all good things must come to and end... and eventually they finally do... and then it's called "Closure"... which I find is usually bittersweet. The closure I am referring to in this blog is about my Grandmother and her condo.
In previous blogs I have talked about the passing of my dear sweet Grandmother just 9 months ago... and yet... I can't believe it has been 9 months already!!!... and while I miss her everyday... I also think of her and send her a kiss goodnight everyday. After her funeral, my Mom and Aunt had to get to the business of closing her estate, which meant going through all her possessions and paperwork. Not an easy task for anyone... especially while grieving. But... unfortunately this task had to be done. Several months ago, after dispersing of all of Grandma's wordly goods, my Mom and Aunt then had to put Grandma's condo up for sale. After several months on the market, Grandma's condo has been sold, the sale will be finalized next week. Thus.... selling of Grandma's condo is... the "Final Closure"... all that is left now are our sweet, sweet memories of her, and a few possessions of hers that we each have and cherish dearly.
The bittersweetness comes from all the wonderful memories that I, and my family have of times spent with Grandma up in her condo, and the knowing that it is no longer a place we can go to be with and spend time with her, but also that the worries of settling her estate has finally come to and end as well.
I live out of state and am fortunate enough that I never had to see her condo empty of all her possessions. I will always see her condo just the way she had it... I smell the fresh scent of her sheets and blankets as I cuddled up under them many a night I spent with her... I smell the sausage aroma that would greet you first thing in the morning as you awoke... I see her sitting at her small kitchen table drinking her tea and reading the morning newspaper... I see the 'old desk' sitting in the corner (our favorite spot to play on as children) and the place where her fiber optic Christmas Tree stood each year... I see her thimble collection nicely displayed throughout the condo in several display domes and boxes... I see the medicine cabinet that hung on her bathroom wall that attended to all of our ails or boo boo's... I see the beautiful striped wallpaper in her guest bathroom that I loved soo much, I tried to duplicate in one of my own homes.... I see her bedroom closet that seemed to hold endless goodies and secrets.... I see her beautiful bed that was ALWAYS made up the minute her feet hit the floor in the morning... I see her sewing machine where she loved to spend many an hour on her various sewing projects... I see her china hutch with all her treasures, china and crystal displayed... I see the dining room table that ALWAYS had a table cloth and flower arrangement on it... that is... when it wasn't loaded down with several delish dishes with family members sitting around it while they dined and chatted... and I still see her sitting on her green couch working on her latest craft project and chatting with me during many of my visits with her. I dearly miss that I will never again ride the elevator up to her floor and walk down that long hallway to visit Grandma in her condo... but in my minds eye, and in my memory... I still see it all clearly, and always will!!
Grandma... you taught us all sooo much... you gave us all sooooo much love.... and we all miss you sooo much!!! I am blessed to have been given the cloth doll that sat in the center of your bed... I believe it was given to you by the Judd girls one Christmas... it is made from an old white pillow case that had the initial "G"embroidered on her skirt... since I am the only one who has the same initial, it was given to me... she now sits in my chair in my bedroom and every night I talk to her and I kiss her good night... wishing it were you instead... but grateful all the same to feel you near me every night.
So while "Final Closure" is bittersweet... I will be focusing on the sweetness of all the loving memories I have of her, and times spent with her in her condo. I LOVE YA GRANDMA!!!
In previous blogs I have talked about the passing of my dear sweet Grandmother just 9 months ago... and yet... I can't believe it has been 9 months already!!!... and while I miss her everyday... I also think of her and send her a kiss goodnight everyday. After her funeral, my Mom and Aunt had to get to the business of closing her estate, which meant going through all her possessions and paperwork. Not an easy task for anyone... especially while grieving. But... unfortunately this task had to be done. Several months ago, after dispersing of all of Grandma's wordly goods, my Mom and Aunt then had to put Grandma's condo up for sale. After several months on the market, Grandma's condo has been sold, the sale will be finalized next week. Thus.... selling of Grandma's condo is... the "Final Closure"... all that is left now are our sweet, sweet memories of her, and a few possessions of hers that we each have and cherish dearly.
The bittersweetness comes from all the wonderful memories that I, and my family have of times spent with Grandma up in her condo, and the knowing that it is no longer a place we can go to be with and spend time with her, but also that the worries of settling her estate has finally come to and end as well.
I live out of state and am fortunate enough that I never had to see her condo empty of all her possessions. I will always see her condo just the way she had it... I smell the fresh scent of her sheets and blankets as I cuddled up under them many a night I spent with her... I smell the sausage aroma that would greet you first thing in the morning as you awoke... I see her sitting at her small kitchen table drinking her tea and reading the morning newspaper... I see the 'old desk' sitting in the corner (our favorite spot to play on as children) and the place where her fiber optic Christmas Tree stood each year... I see her thimble collection nicely displayed throughout the condo in several display domes and boxes... I see the medicine cabinet that hung on her bathroom wall that attended to all of our ails or boo boo's... I see the beautiful striped wallpaper in her guest bathroom that I loved soo much, I tried to duplicate in one of my own homes.... I see her bedroom closet that seemed to hold endless goodies and secrets.... I see her beautiful bed that was ALWAYS made up the minute her feet hit the floor in the morning... I see her sewing machine where she loved to spend many an hour on her various sewing projects... I see her china hutch with all her treasures, china and crystal displayed... I see the dining room table that ALWAYS had a table cloth and flower arrangement on it... that is... when it wasn't loaded down with several delish dishes with family members sitting around it while they dined and chatted... and I still see her sitting on her green couch working on her latest craft project and chatting with me during many of my visits with her. I dearly miss that I will never again ride the elevator up to her floor and walk down that long hallway to visit Grandma in her condo... but in my minds eye, and in my memory... I still see it all clearly, and always will!!
Grandma... you taught us all sooo much... you gave us all sooooo much love.... and we all miss you sooo much!!! I am blessed to have been given the cloth doll that sat in the center of your bed... I believe it was given to you by the Judd girls one Christmas... it is made from an old white pillow case that had the initial "G"embroidered on her skirt... since I am the only one who has the same initial, it was given to me... she now sits in my chair in my bedroom and every night I talk to her and I kiss her good night... wishing it were you instead... but grateful all the same to feel you near me every night.
So while "Final Closure" is bittersweet... I will be focusing on the sweetness of all the loving memories I have of her, and times spent with her in her condo. I LOVE YA GRANDMA!!!
Thursday, April 7, 2011
LOVE
LOVE is a really big word, with many many meanings. Some even say it is a word way over used... but... being one of those who over use the word LOVE... I just LOVE saying LOVE! In fact I just LOVE LOVE in general and I feel like LOVE is actually an entire language in itself.
Just this very morning I had to have a couple of conversations with loved ones to explain another loved one's love language. And as a mother I tend to be the 'go to' person when one sibling's love language needs to be explained to another sibling... in fact, I referred to myself as the family "google" source.... meaning... when any one has a question about any of my daughters or family members... I get the first phone call, FB message, and/or text to get the information sought... just like you would google the internet to find answers to any question.
It is very easy among members in a family to be misunderstood when communicating and sometimes it just takes a bit of love language explaining to settle sensitive feelings. And in this day of technology and communication via texting, face booking, and emailing... the written word doesn't show facial expressions or tone of voice... thus the written word can at times be taken out of context and misunderstood. But on the up side.... this technology kind of communication is wonderful for keeping in touch with many many loved ones and friends at one time without taking up large amounts of sit down time needed for phone conversations and/or person to person conversations. Not that those voice to voice/person to person times aren't needed or deeply appreciated when they occur... but let's face it... today every one is super busy with family and business matters and those voice to voice/person to person moments become a rare treat instead of the normal way to keep in touch.
But back to the actual word LOVE. When I use (or over use) that word, it's because I feel VERY strongly about the person, place or thing I am talking about, and find that LOVE is truly the only word that fits my excitement, enjoyment, and/or appreciation for whatever it is I'm talking about. I LOVE my family and friends... I LOVE traveling... I LOVE reading, and I LOVE certain authors and books... I LOVE tea, I LOVE trying different kinds of tea... I LOVE being outside, and I LOVE HOT HOT HOT sunny warm weather!... I LOVE cooking... there are more things in life that I LOVE than those I don't much care for. I LOVE that I have a positive "Pollyanna" personality and I LOVE that I try hard to' pay it forward' and 'pass it on' with positive thinking as much as I possibly can on any given day, to as many people I possibly can.
For sure I have down days and things that annoy me sooo much that I actually find the word HATE fits better... but... I really try hard to use, or even think of the HATE word as sparingly as possible. I much more enjoy enjoying the little things that others do for me, or with me everyday that I recognize as their particular LOVE language. Such as.... a stranger holding a door open for me, friends/family who call, text, or message me asking how I am or how my family is doing... my husband putting new sheets on the bed and having the house clean and tidy for me when I return home from when I've been away on a trip... getting unexpected "happy mail" in the mailbox... people waving to me as I pass by in the car... just simple every day things that people do (strangers as well as friends/family) to show they are either thinking about me, or that they too are trying to pass on the general sense of good will. I notice every deed, smile and gesture from others and those deeds, smiles, and gestures encourage me to continue to 'pay it forward' and 'pass it on' to others I come across in my day.
LOVE is a very tender language that comes with very tender feelings. It is my most favorite word ever! So what if I over use it... isn't it better to over use the word LOVE than the word HATE!!?? Doesn't the word LOVE give you an instant thought of something happy and cherished?... Well it does for me... and I for one will continue to over use the word LOVE and not ever feel guilty about doing so. The LOVE word to me is an instant smile... and I'll take a smile every chance I get... and the smile lines/wrinkles that come with it.
With much LOVE... Chef V
Just this very morning I had to have a couple of conversations with loved ones to explain another loved one's love language. And as a mother I tend to be the 'go to' person when one sibling's love language needs to be explained to another sibling... in fact, I referred to myself as the family "google" source.... meaning... when any one has a question about any of my daughters or family members... I get the first phone call, FB message, and/or text to get the information sought... just like you would google the internet to find answers to any question.
It is very easy among members in a family to be misunderstood when communicating and sometimes it just takes a bit of love language explaining to settle sensitive feelings. And in this day of technology and communication via texting, face booking, and emailing... the written word doesn't show facial expressions or tone of voice... thus the written word can at times be taken out of context and misunderstood. But on the up side.... this technology kind of communication is wonderful for keeping in touch with many many loved ones and friends at one time without taking up large amounts of sit down time needed for phone conversations and/or person to person conversations. Not that those voice to voice/person to person times aren't needed or deeply appreciated when they occur... but let's face it... today every one is super busy with family and business matters and those voice to voice/person to person moments become a rare treat instead of the normal way to keep in touch.
But back to the actual word LOVE. When I use (or over use) that word, it's because I feel VERY strongly about the person, place or thing I am talking about, and find that LOVE is truly the only word that fits my excitement, enjoyment, and/or appreciation for whatever it is I'm talking about. I LOVE my family and friends... I LOVE traveling... I LOVE reading, and I LOVE certain authors and books... I LOVE tea, I LOVE trying different kinds of tea... I LOVE being outside, and I LOVE HOT HOT HOT sunny warm weather!... I LOVE cooking... there are more things in life that I LOVE than those I don't much care for. I LOVE that I have a positive "Pollyanna" personality and I LOVE that I try hard to' pay it forward' and 'pass it on' with positive thinking as much as I possibly can on any given day, to as many people I possibly can.
For sure I have down days and things that annoy me sooo much that I actually find the word HATE fits better... but... I really try hard to use, or even think of the HATE word as sparingly as possible. I much more enjoy enjoying the little things that others do for me, or with me everyday that I recognize as their particular LOVE language. Such as.... a stranger holding a door open for me, friends/family who call, text, or message me asking how I am or how my family is doing... my husband putting new sheets on the bed and having the house clean and tidy for me when I return home from when I've been away on a trip... getting unexpected "happy mail" in the mailbox... people waving to me as I pass by in the car... just simple every day things that people do (strangers as well as friends/family) to show they are either thinking about me, or that they too are trying to pass on the general sense of good will. I notice every deed, smile and gesture from others and those deeds, smiles, and gestures encourage me to continue to 'pay it forward' and 'pass it on' to others I come across in my day.
LOVE is a very tender language that comes with very tender feelings. It is my most favorite word ever! So what if I over use it... isn't it better to over use the word LOVE than the word HATE!!?? Doesn't the word LOVE give you an instant thought of something happy and cherished?... Well it does for me... and I for one will continue to over use the word LOVE and not ever feel guilty about doing so. The LOVE word to me is an instant smile... and I'll take a smile every chance I get... and the smile lines/wrinkles that come with it.
With much LOVE... Chef V
Monday, April 4, 2011
Pavlova
Pavlova is a dessert dish originated in Australia to honor the Prima Ballerina Anna Pavlova. Basically it is baked meringue and topped with whipped cream and fresh fruit! YUM!!! Pavlova is very sweet but also very light... similar to the taste and texture of a cross between ice cream cones and cotton candy.
I was first introduced to this very yummilious dessert years ago by my Mother-in-law, who saw the recipe in the newspaper and gave it a whirl! It has been a family favorite ever since! It is VERY easy to make, but does need to be prepared ahead of time because after baking in the oven, the oven is turned off and the meringue is left to rest and cool inside the oven... WITHOUT opening the oven door. There are several versions of this dessert/recipe and I will include my personal favorite at the end of this blog.
To me pavlova is a Spring and Summer dessert... like pumpkin pie is a Fall and Winter dessert. It didn't take long after Spring had sprung for me to start to get the hankering for some DELISH pavlova with fresh berries on top! I find that once warm weather arrives, my appetite for fresh veggies and fruits become cravings that are hard to satisfy.... but... what wonderful foods to crave for the good of your health!
Last night I made my first pavlova of the season... and I must say... it truly was my best one yet! I believe the difference with this particular pavlova was the use of my baking stone vs. using parchment paper on a baking sheet as per written in the recipe. In the past when I baked my pavlova using the parchment paper... I find that the pavlova sticks to the paper and is a hassle to remove. Knowing that baking stones are really good for baked goods not sticking... I decided to experiment and see what would happen if I used just the stone... no greasing of the stone, no parchment paper... just bare stone. And... it worked like a dream!! The outside of pavlova is crunchy like an ice cream cone... the inside chewy like a marshmallow... and the flavor is similar to cotton candy. Using parchment paper on a baking sheet, the inside of the pavlova is chewier and mushier than I like, but using the stone dried the inside of the pavlova to the PERFECT consistency, keeping it slightly chewy but not mushy at all.
I make my whipped cream from scratch and it is actually quite easy! All it takes to make whipped cream... is heavy whipping cream and a wire whip... THAT'S IT!!!.... nothing else is needed... however... a dash of vanilla and a TBSP of powdered sugar make it even yummier, but neither is actually necessary to making whipped cream. It takes less than 2 minutes to whip heavy cream into whipped cream. I do it by hand, but it can also be done with an electric or stand mixer... but I find it sooooo much easier in the clean up to just do it by hand. Of course... cool whip, spray whipped cream, or boxed whipped cream can certainly be substituted if you prefer.
Any fruit can be used for the topping of the pavlova... but again... after lots of experience and many taste testings... I find that strawberries and blueberries are the favored fruit to use on top of the pavlova. Berries tend to add to the lightness of pavlova... fruits that tend to be heavier in taste also tend to weigh down the lightness of this dessert. If using strawberries... they need to be sliced... if using blueberries, blackberries or raspberries, they can be tossed on top whole.
After mixing the meringue the recipe calls for piling the meringue into a circle so that it forms a cake like structure... which will rise in the oven just like a cake... but once the meringue starts to cool, it collaspes in the center, forming a well that gets filled with the whipped cream and fruit... this is how I prepared it for years... but in the past couple of years, I form the meringue into several smaller circles to make individual cakes... I find this way much easier to serve and much easier to store the extra cakes. If the pavlova is one big cake and only a couple of slices are needed... once the pavlova cake is cut into, it tends to crumble and makes it hard to store.
Here is my personal recipe... I do hope you will give it a try and that it becomes a family favorite.
PAVLOVA
Makes 1 cake
Preheat oven to 350
4 - room temperature egg whites (THEY MUST BE ROOM TEMPERATURE!!!)
Pinch - of salt
1 cup, plus 2 TBSP - sugar
2 tsp - cornstarch
1 tsp - white vinegar
1 tsp - vanilla extract
Put egg whites and salt in the clean bowl of a stand mixer fitted with a whisk (hand mixer may also be used), beat on medium-low speed until egg whites are frothy (about 2 minutes).
Increase speed to medium-high and beat until egg whites form stiff but not dry peaks (2-3 minutes)
Gradually add the sugar while continuing whisking, then increase speed to high and beat until stiff and glossy (3-5 minutes)
Sift cornstarch over egg whites, add the vinegar and vanilla to the egg whites and gently fold in.
Pile the egg white mixture onto a baking stone or a parchment lined baking sheet into a 10" circle (or into 5 - 2" circles) Place stone or baking sheet into middle of the oven and reduce heat to 300.
Bake 1 hour, then turn the oven off and leave baked meringue in oven to rest and cool down... DO NOT OPEN OVEN DOOR!!!
When ready to serve... top meringue(s) with whipped cream and fresh fruit
WHIPPED CREAM
1 1/2 cups - heavy cream
1 tsp vanilla (optional)
1 TBSP powdered sugar (optional)
Whip heavy cream with vanilla and powdered sugar (if used) with wire whip for 1-3 minutes, until desired consistency
I was first introduced to this very yummilious dessert years ago by my Mother-in-law, who saw the recipe in the newspaper and gave it a whirl! It has been a family favorite ever since! It is VERY easy to make, but does need to be prepared ahead of time because after baking in the oven, the oven is turned off and the meringue is left to rest and cool inside the oven... WITHOUT opening the oven door. There are several versions of this dessert/recipe and I will include my personal favorite at the end of this blog.
To me pavlova is a Spring and Summer dessert... like pumpkin pie is a Fall and Winter dessert. It didn't take long after Spring had sprung for me to start to get the hankering for some DELISH pavlova with fresh berries on top! I find that once warm weather arrives, my appetite for fresh veggies and fruits become cravings that are hard to satisfy.... but... what wonderful foods to crave for the good of your health!
Last night I made my first pavlova of the season... and I must say... it truly was my best one yet! I believe the difference with this particular pavlova was the use of my baking stone vs. using parchment paper on a baking sheet as per written in the recipe. In the past when I baked my pavlova using the parchment paper... I find that the pavlova sticks to the paper and is a hassle to remove. Knowing that baking stones are really good for baked goods not sticking... I decided to experiment and see what would happen if I used just the stone... no greasing of the stone, no parchment paper... just bare stone. And... it worked like a dream!! The outside of pavlova is crunchy like an ice cream cone... the inside chewy like a marshmallow... and the flavor is similar to cotton candy. Using parchment paper on a baking sheet, the inside of the pavlova is chewier and mushier than I like, but using the stone dried the inside of the pavlova to the PERFECT consistency, keeping it slightly chewy but not mushy at all.
I make my whipped cream from scratch and it is actually quite easy! All it takes to make whipped cream... is heavy whipping cream and a wire whip... THAT'S IT!!!.... nothing else is needed... however... a dash of vanilla and a TBSP of powdered sugar make it even yummier, but neither is actually necessary to making whipped cream. It takes less than 2 minutes to whip heavy cream into whipped cream. I do it by hand, but it can also be done with an electric or stand mixer... but I find it sooooo much easier in the clean up to just do it by hand. Of course... cool whip, spray whipped cream, or boxed whipped cream can certainly be substituted if you prefer.
Any fruit can be used for the topping of the pavlova... but again... after lots of experience and many taste testings... I find that strawberries and blueberries are the favored fruit to use on top of the pavlova. Berries tend to add to the lightness of pavlova... fruits that tend to be heavier in taste also tend to weigh down the lightness of this dessert. If using strawberries... they need to be sliced... if using blueberries, blackberries or raspberries, they can be tossed on top whole.
After mixing the meringue the recipe calls for piling the meringue into a circle so that it forms a cake like structure... which will rise in the oven just like a cake... but once the meringue starts to cool, it collaspes in the center, forming a well that gets filled with the whipped cream and fruit... this is how I prepared it for years... but in the past couple of years, I form the meringue into several smaller circles to make individual cakes... I find this way much easier to serve and much easier to store the extra cakes. If the pavlova is one big cake and only a couple of slices are needed... once the pavlova cake is cut into, it tends to crumble and makes it hard to store.
Here is my personal recipe... I do hope you will give it a try and that it becomes a family favorite.
PAVLOVA
Makes 1 cake
Preheat oven to 350
4 - room temperature egg whites (THEY MUST BE ROOM TEMPERATURE!!!)
Pinch - of salt
1 cup, plus 2 TBSP - sugar
2 tsp - cornstarch
1 tsp - white vinegar
1 tsp - vanilla extract
Put egg whites and salt in the clean bowl of a stand mixer fitted with a whisk (hand mixer may also be used), beat on medium-low speed until egg whites are frothy (about 2 minutes).
Increase speed to medium-high and beat until egg whites form stiff but not dry peaks (2-3 minutes)
Gradually add the sugar while continuing whisking, then increase speed to high and beat until stiff and glossy (3-5 minutes)
Sift cornstarch over egg whites, add the vinegar and vanilla to the egg whites and gently fold in.
Pile the egg white mixture onto a baking stone or a parchment lined baking sheet into a 10" circle (or into 5 - 2" circles) Place stone or baking sheet into middle of the oven and reduce heat to 300.
Bake 1 hour, then turn the oven off and leave baked meringue in oven to rest and cool down... DO NOT OPEN OVEN DOOR!!!
When ready to serve... top meringue(s) with whipped cream and fresh fruit
WHIPPED CREAM
1 1/2 cups - heavy cream
1 tsp vanilla (optional)
1 TBSP powdered sugar (optional)
Whip heavy cream with vanilla and powdered sugar (if used) with wire whip for 1-3 minutes, until desired consistency
Friday, April 1, 2011
April Fools Day
Today is April 1st... thus.... April Fools Day! I am usually the first to try and prank and/or fool others on this day... but this year I decided to wait and see who would try to fool the fooler! I have indeed had a couple of 'pranksters' attempt to fool me today... but alas... the fooler has been on alert and has not been fooled as of yet!
It is actually hard work keeping on one's toes on a day like today... one must be constantly wary and looking over one's shoulders all day.... quite exhausting and I for one will be very glad to see the day and it's foolishness come to an end! However... I must admit I do enjoy hearing of the pranks that were successfully pulled on others... who weren't on their guard all day!
I am quite content that today is one of those gorgeous warm sunny Spring days, and would rather enjoy the gift of this day than rack my brain trying to be creative and clever at someone else's expense. But... I will be taking notes on pranks pulled this year so that I will be prepared for next year to be a prankster myself! Below is the definition and origin of April Fools Day from wikipedia. Enjoy the read and.... always... be on the guard!
April Fools' Day is celebrated in different countries around the world on the April 1 of every year. Sometimes referred to as All Fools' Day, April 1 is not a national holiday, but is widely recognized and celebrated as a day where many people play all kinds of jokes and foolishness. The day is marked by the commission of good humoured or funny jokes, hoaxes, and other practical jokes of varying sophistication on friends, family members, teachers, neighbors, work associates, etc.
The earliest recorded association between April 1 and foolishness can be found in Chaucer's Canterbury Tales (1392). Many writers suggest that the restoration of January 1 as New Year's Day in the 16th century was responsible for the creation of the holiday, but this theory does not explain earlier references.
In Chaucer's Canterbury Tales (1392), the "Nun's Priest's Tale" is set Syn March bigan thritty dayes and two.[1] Modern scholars believe that there is a copying error in the extant manuscripts and that Chaucer actually wrote, Syn March was gon.[2] Thus the passage originally meant 32 days after March, i.e. May 2,[3] the anniversary of the engagement of King Richard II of England to Anne of Bohemia, which took place in 1381. However, readers apparently misunderstood this line to mean "32nd of March," i.e. 1st April.[4] In Chaucer's tale, the vain cock Chauntecleer is tricked by a fox.
In 1509, a French poet referred to a poisson d’avril (April fool, literally "April fish"), a possible reference to the holiday.[3] In 1539, Flemish poet Eduard de Dene wrote of a nobleman who sent his servants on foolish errands on the 1st of April.[3] In 1686, John Aubrey referred to the holiday as "Fooles holy day", the first British reference.[3] On 1st April, 1698, several people were tricked into going to the Tower of London to "see the Lions washed".[3] The name "April Fools" echoes that of the Feast of Fools, a Medieval holiday held on the 28th December.[5]
In the Middle Ages, New Year's Day was celebrated on the 25th of March in most European towns.[6] In some areas of France, New Year's was a week-long holiday ending on the 1st of April.[5] So it is possible that April Fools originated because those who celebrated on the 1st of January made fun of those who celebrated on other dates.[7] The use of the 1st of January as New Year's Day was common in France by the mid-sixteenth century,[3] and this date was adopted officially in 1564 by the Edict of Roussillon.
In the eighteenth century, the festival was often posited as going back to the time of Noah. According to an English newspaper article published in 1789, the day had its origin when Noah sent his dove off too early, before the waters had receded; he did this on the first day of the Hebrew month that corresponds with April.[8]
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About Me
- Vickie G
- I am a short little lady with a passion for cooking and pilates. I have been married for 31 years to my high school sweetheart (my soulmate and love of my life!!!) and we have 3 amazing daughters. I am 50 years old and love living life with as much zest as possible.