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.

      Mushroom and Arugula Quinoa Bowls

      Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
      Mushroom and Arugula Quinoa Bowls
      Print Recipe
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        2 people 20 minutes
        Cook Time
        12 minutes
        Mushroom and Arugula Quinoa Bowls sit on a wooden board surrounded by fresh thyme, lemon half, mushrooms and linen napkin.
        Mushroom and Arugula Quinoa Bowls
        Print Recipe
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          2 people 20 minutes
          Cook Time
          12 minutes
          Ingredients
          Servings: people
          Instructions
          1. Heat broth to a simmer in a small pot. Stir in quinoa, reduce heat to a steady simmer, cover and cook for about 18 minutes (I find cooking quinoa in broth takes a few minutes longer than just water). Remove from heat and allow to rest for 5 minutes.
          2. In a small bowl whisk together 1 tbsp olive oil, lemon juice, mustard, half of the thyme, salt and pepper. Set aside.
          3. In a medium skillet, heat 1 tbsp of olive oil. Once hot, add mushrooms and cook on medium highfor 3-4 minutes until starting to turn golden. Stir and continue to cook for about 2 minutes. Add garlic, shallots and half of the thyme. Cook, stirring often until garlic and shallots have softened, another 2-3 minutes.
          4. Fluff quinoa with a fork and add to mushrooms, stirring to combine. Season lightly with salt and pepper.
          5. Add arugula and sauté for 1-2 minutes until starting to soften and wilt. Remove from heat and stir in dressing. Divide into 2 bowls and top with grated parmesan cheese and toasted nuts.
          Recipe Notes

          I used pine nuts here, but cashews are also wonderful.  To quickly toast nuts, heat 1 tsp of olive oil in a small pan over medium heat. Add nuts and toss or stir occasionally until golden.

          Tarragon Chicken Salad

          Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
          Tarragon Chicken Salad
          Print Recipe
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Servings Prep Time
            2 1/3 cups 15-20 minutes
            Passive Time
            15 -120 minutes
            Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
            Tarragon Chicken Salad
            Print Recipe
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Servings Prep Time
              2 1/3 cups 15-20 minutes
              Passive Time
              15 -120 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
              2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
              Recipe Notes

              -The tarragon flavour will become more pronounced the longer the chicken salad sits.

              -A precooked roaster chicken that has been chilled works wonderfully.

              Creamy Mustard Dill Sauce

              Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
              Creamy Mustard Dill Sauce
              Print Recipe
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                Creamy Mustard Dill Sauce
                Print Recipe
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Ingredients
                  Servings: cup
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

                  Grilled Prosciutto and Asparagus Flatbread

                  Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                  Grilled Prosciutto and Asparagus Flatbread
                  Print Recipe
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Servings Prep Time
                    2 12x8 flatbreads 50 minutes
                    Cook Time Passive Time
                    10 minutes 70-80 minutes
                    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
                    Grilled Prosciutto and Asparagus Flatbread
                    Print Recipe
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Servings Prep Time
                      2 12x8 flatbreads 50 minutes
                      Cook Time Passive Time
                      10 minutes 70-80 minutes
                      Ingredients
                      Dough
                      Flatbread
                      Servings: 12x8 flatbreads
                      Instructions
                      Dough
                      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
                      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
                      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
                      Flatbread
                      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
                      2. Preheat grill to medium.
                      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
                      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
                      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
                      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
                      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
                      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
                      Recipe Notes

                      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.