Pavlova may seem like an exotic, complicated dessert to make for the novice cook, but rest assured it is really quite easy to prepare and will leave your guests thinking you are a culinary superstar.
Not only can the dessert components be prepared in advance leaving you time to mingle with friends and family on this long weekend, the toppings can be easily adapted to suit the season and specialty diets.
Because maple syrup is in its glory days this time of year, it is only fitting to use the liquid gold in an early Spring inspired dessert. If you don't want the extra sweetness, feel free to omit the cascading syrup and instead add a little to the whipped cream. Don't like bananas? Substitute sour cherries or lightly stewed rhubarb instead. Allergic to nuts? Skip 'em! Can't have dairy? Whip coconut milk instead of heavy cream. Gluten sensitivities? There isn't any gluten in this recipe.
Have some fun in the kitchen this Easter and don't forget to send me a picture of your finished desserts to Cindy@elginharvest.ca
In an attempt to make as many in-house baked goods as possible, I can now cross graham cracker cookies off the list. With the sweetness of local honey and toastiness of whole wheat flour, these cookies are a necessity when assembling s'mores- the gooey, sweet treat usually enjoyed by the campfire on hot summer nights. Filled with a thick layer of squishy marshmallow (yes, homemade) and milk chocolate ganache, Valentine's Day just got a little bit more lovable. Keep reading to see how they are put together.
Thursday, December 6
Egg shells are determined by the breed of hen and have no impact on nutrition. Egg yolk colour is defined by the what the chicken eats.
Everyone has a favourite food. Some of us have several. One of mine, without a doubt, is the Day #4 locally featured food item: the mighty egg. White, brown blue, scrambled, deviled, or poached, I would rather give up wine than give up eggs (I can't believe I said that). Not only are eggs delicious and nutritious, they are also a kitchen marvel. Eggs can be used as: a leavener to lighten cakes & cookies, create structure in meringues, help bind and emulsify mixtures and enrich & thicken custards.
Eating. Drinking. Sharing.