On May 23, 7:59 pm, Terry Pulliam Burd >
wrote:
> Two totally disparate recipes caught my eye today in the LA Times and
> I thought I'd give them a try this weekend:
>
> @@@@@ Now You're Cooking! Export Format
>
> 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
>
> @@@@@ Now You're Cooking! Export Format
>
> 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"

Wow, the Pavlova sounds orgasmic! Pistachios are so underrated!