Lemon Cream Mini Pavlovas

Lemon Cream Mini Pavlovas
Print Recipe
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Servings Prep Time
    8 people 30-40 minutes
    Cook Time Passive Time
    80 minutes 1+ hours
    Lemon Cream Mini Pavlovas
    Print Recipe
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Servings Prep Time
      8 people 30-40 minutes
      Cook Time Passive Time
      80 minutes 1+ hours
      Ingredients
      Mini Pavlovas
      Lemon Cream
      Servings: people
      Instructions
      Mini Pavlovas
      1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
      2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
      3. Add vanilla and whip to combine.
      4. Sift cornstarch over the meringue and fold to combine.
      5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
      6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
      7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
      Lemon Cream
      1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
      2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
      3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
      Recipe Notes

      -Using egg whites at room temperature will result in more volume.

      -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

      Stroganoff Meatballs

      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Stroganoff Meatballs
      Print Recipe
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Servings Prep Time
      6 people 55-60 minutes
      Cook Time
      35 minutes
      Ingredients
      Beef Meatballs
      Stroganoff Sauce
      Servings: people
      Instructions
      Beef Meatballs
      1. Preheat oven to 425°F.
      2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
      3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
      Stroganoff Sauce
      1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
      2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
      3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
      Recipe Notes

      -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

      -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

       

      Cherry Almond Danish

      A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
      Cherry Almond Danish
      Print Recipe
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        Servings Prep Time
        8 1 1/2" slices 40 minutes
        Cook Time
        25-28 minutes
        A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
        Cherry Almond Danish
        Print Recipe
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Servings Prep Time
          8 1 1/2" slices 40 minutes
          Cook Time
          25-28 minutes
          Ingredients
          Danish
          Glaze
          Servings: 1 1/2" slices
          Instructions
          Danish
          1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
          2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
          3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
          4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
          5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
          6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
          7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
          8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
          9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
          10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
          11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
          12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
          Glaze
          1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
          2. Serve warm, cutting into 1 1/2" slices.
          Recipe Notes

          -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

          -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

          One Pot Turkey Mushroom Pasta

          One Pot Turkey Mushroom Pasta
          Print Recipe
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            25 minutes
            Servings Prep Time
            4 people 20 minutes
            Cook Time
            25 minutes
            One Pot Turkey Mushroom Pasta
            Print Recipe
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              25 minutes
              Servings Prep Time
              4 people 20 minutes
              Cook Time
              25 minutes
              Instructions
              1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
              2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
              3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

              Strawberry Hibiscus Syrup


              Strawberry Hibiscus Syrup
              Print Recipe
                Servings Prep Time
                2 1/2 cups 10 minutes
                Cook Time Passive Time
                30-35 minutes 90 minutes
                Servings Prep Time
                2 1/2 cups 10 minutes
                Cook Time Passive Time
                30-35 minutes 90 minutes
                Strawberry Hibiscus Syrup
                Print Recipe
                  Servings Prep Time
                  2 1/2 cups 10 minutes
                  Cook Time Passive Time
                  30-35 minutes 90 minutes
                  Servings Prep Time
                  2 1/2 cups 10 minutes
                  Cook Time Passive Time
                  30-35 minutes 90 minutes
                  Ingredients
                  Servings: cups
                  Instructions
                  1. In a medium sauce pan bring water to a simmer. Add dried hibiscus and bring back to a boil, stirring to soak all the hibiscus. Turn off heat and allow to steep for 10-15 minutes, stirring once or twice. Strain through a fine mesh sieve, allowing hibiscus to drain naturally without squeezing or pushing on it.
                  2. Return liquid to the pot and add frozen strawberries along with any juice and sugar. Bring to a boil and stir to dissolve sugar. Reduce heat to a steady boil and allow to cook, uncovered for 15-20 minutes, mashing berries with a fork or back of a wooden spoon to help them break down.
                  3. Mix cornstarch with 1 tbsp cold water until dissolved. Add to syrup, stirring constantly until mixture is fully combined and has returned to a boil. Strain through a fine mesh sieve and allow to cool to room temperature, then cool completely in the refrigerator to reach full thickness.
                  4. Pour into sealable jars or airtight container and keep refrigerated until ready to use. Will keep refrigerated for 2-3 weeks well sealed.
                  Recipe Notes

                  -Yields approximately 2 1/2 cups of syrup.