Strawberry, Lime, and Mint Pavlova with Whipped Cream
After a long winter where even Southern California has had its share of cold temperatures, it’s nice to transition to brighter, fresher, springtime recipes. Pavlova is a perfect example - light, airy, elegant – it’s a whimsical dessert that combines crisp meringue with a “marsmallow-y” center, lightly sweetened whipped cream, and macerated fresh fruit that provides beautiful color and texture.
There’s been a long-running argument between Australia and New Zealand over who invented the pavlova which was named after the Russian ballerina Anna Pavlova, who visited both countries in the 1920s. While Australians and New Zealanders agree on that, there is still no consensus on who invented it.
Regardless of where it was created, this recipe, adapted from Cook’s Illustrated, is easy to make and perfect for spring holidays like Easter and Passover. By following a few simple techniques, the recipe delivers a nearly foolproof showstopper for your spring celebration.
When I growing up my Dad often had a bag of Keebler’s Pecan Sandies stashed away in an upper cupboard, reserved for when he was craving a crunchy cookie with a hot cup of coffee.
With the very cold, very rainy, part snowy-sleeting weather going on outside, comfort food reigns supreme at the moment. Grilled cheese is always a favorite so the hubby and I went for this kicked-up version of grilled cheese for lunch the other day.
Chicken Tortilla Soup is a great choice during the winter months – hearty and packed with flavor with just enough heat to warm you on the coldest days. Using a store bought rotisserie chicken makes it quick to make, so it’s great for a weeknight meal.
If ginger is your thing, this is most definitely for you. I sit here writing and contemplating if I should go get another piece...it would be my fourth. There is something about 10 degree weather that makes you want to bake and eat. So I did.
