To watch the Celebrating Spring episode of “Celebrating Life & Food with Donna Sawyer”, http://vimeo.com/40834022
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When I was a child I remember my mother calling us; “kids, kids, come here”. We all ran to her. Flinging the back door open she said; “smell that fresh air”. And with these deep breaths we celebrated the beginning of spring. Now, when spring arrives, my children, 15 & 12, will say “Mom, smell that fresh air”. I love that I have passed this tradition down to my children, and hopefully they will pass it down to their children and the aroma of spring will be celebrated with deep breaths.
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In Enchanted April, four depressed English women rent a villa in Italy. They are all dead in one-way or another; emotionally, spiritually, relationally. As the month progresses, friendships are built and they begin to live and feel. They feel the sun on their faces, the wind in their hair, smell the roses. At first it seems like they fight the change just because it is change. But then they start giving in to it., relaxing, living, thriving, growing, changing. Watching this movie and the characters in this movie is like watching a rose bloom; the process is slow, but in the end, the flower in full bloom is stunningly beautiful.
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Enchanted April was my inspiration for my menu. Penne pasta packed with flavors and a beautiful, white cloudy, Pavlova with Fresh Strawberries.
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I love the combination of Marsala Cream Sauce with Italian Turkey Sausage, Caramelized Onion, Mushrooms and Fresh Basil.
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Pavlova, a perfect spring dessert. It is beautiful; white, fluffy, cloud like baked meringue that is crispy on the outside and marshmallowy on the inside. Topped off with whipped cream and fresh strawberries. After making Pavlova a few times I have learned several things which help make it a success.
- Separate your egg whites from the yolks while the eggs are cold (it is easier to separate cold eggs)
- Make sure no yolk gets into the egg whites
- Cover the whites and let them come to room temperature before you whip them (this helps the meringue reach maximum volume)
- Make sure bowl and beaters are free from grease
- Adding the cornstarch & the vinegar helps the meringue to form a crispy crust during the cooking process while keeping the inside soft & marshmallowy.
- Start the oven temperature at 250 degree. If the meringue starts turning a cream color, reduce the temperature by 25 degrees.
- When the meringue is done, turn off the oven and let it cool in the oven overnight. DO NOT take it out of the oven right away as the meringue might fall.
With these tips in hand you will be successful with your Pavolova!!!
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Making a spring table look beautiful is so easy. I just head outside and cut off branches that have beautiful buds on them and place them in a clear vase. Using a white tablecloth keeps the table looking crisp and clean. Isn’t this vase beautiful. It is Juliska. Thank you Interiors on 8th for helping me create this tablescape. I also love the pewter bowl from Juliska and the pop of red with the pieces from Julia Knight. ( you can find these items at Interiors on 8th http://www.facebook.com/Interiorson8th )
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The wooden tray is such a great contrast to the Juliska Water Goblets! Rustic Elegance…love this combination!
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PAVLOVA WITH WHIPPED CREAM & FRESH STRAWBERRIES
Pavlova is a meringue-based cake with a crispy crust and soft, light, marshmallow inner. The dessert is believed to have been created to honor ballet dancer Ánna Pávlova.
Ingredients
- 2 tablespoons cornstarch
- 2 cups granulated sugar
- 8 large egg whites , at room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 4 teaspoons white wine vinegar
- 1 teaspoon vanilla extract
- 2 pounds strawberries , hulled and halved
- ½ cup sugar
- Zest and juice of 2 limes
- 2 cups heavy cream
- ½ cup sugar
- Seeds scraped from 1/4 vanilla bean
Directions
- Preheat oven to 250°. Line two baking sheets with parchment paper. In a bowl, combine 3 tablespoons of the granulated sugar with the cornstarch; set aside.
- Using an electric mixer with whisk attachment, beat egg whites, cream of tartar, salt until peaks begin to form. Add remaining granulated sugar 2 tablespoons at a time, beating well between additions. Beat in the cornstarch mixture. Add vinegar and vanilla extract; beat 1 minute, or until meringue is glossy and stands in peaks.
- Form 2 meringue shells by spooning 2 – 7inch mounds onto each baking sheet. Using the back of a spoon, make a well in the center of each mound.
- Place in oven and reduce temperature to 250°. Bake until meringues are firm and begin to color, about 1hour and 15 minutes up to 2 hours. (They will be dry on the outside and chewy in the center.) If they are getting yellowish, drop the heat by 25 degrees. Cool on baking sheets set on wire racks.
- Meanwhile, combine strawberries, sugar and lime zest and juice in a bowl. Set aside to macerate 2 hours, stirring occasionally.
- In a large bowl, beat heavy cream, 3 tablespoons of the confectioners’ sugar and vanilla seeds until stiff.
- To assemble, spoon whipped cream into meringues. Spoon strawberries over the cream. Dust with remaining confectioners’ sugar and serve