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.

      Chocolate Pots de Créme

      Chocolate Pots de Créme
      Print Recipe
        Servings Prep Time
        6 people 30 minutes
        Cook Time Passive Time
        40 minutes 3+ hours
        Servings Prep Time
        6 people 30 minutes
        Cook Time Passive Time
        40 minutes 3+ hours
        Chocolate Pots de Créme
        Print Recipe
          Servings Prep Time
          6 people 30 minutes
          Cook Time Passive Time
          40 minutes 3+ hours
          Servings Prep Time
          6 people 30 minutes
          Cook Time Passive Time
          40 minutes 3+ hours
          Ingredients
          Servings: people
          Instructions
          1. Preheat oven to 325°F.
          2. Combine cream and milk in a medium saucepan and bring to a simmer over medium heat. Remove from heat and stir in chocolate. Allow chocolate to sit for a few minutes and then stir until chocolate has melted and the mixture is smooth.
          3. In a medium bowl whisk together egg yolks and sugar. Whisk in an approximate 1/4 cup of the chocolate mixture until combined, repeat with another 1/4 cup and then slowly whisk in the remaining hot mixture. Whisk in espresso powder and salt.
          4. Strain through a fine-mesh sieve and allow to sit for 10 minutes, then skim off any foam on the surface.
          5. Pour evenly among six 3/4 cup ramekins. Arrange ramekins in a 9"x13" baking pan and add enough boiling water to come up the ramekins halfway. Cover entire pan with foil and bake on centre rack for approximately 40 minutes until the edges are set but centers still jiggle when shaken.
          6. Remove from oven and remove custards from pan. Allow to rest for 10-20 minutes and then chill until cold, about 3 hours.
          7. Serve with fresh raspberries and lightly sweetened whipped cream.
          Recipe Notes

          -If you do not use boiling water to start with the cooking time will be longer.

          -You can also use good quality semi-sweet chocolate, however bittersweet results in a richer custard.

          -Do not skip the straining as it ensures a smooth custard.

          -Can be made up to 2 days in advance, covered and chilled.

          Minty Hot Chocolate

          Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
          Minty Hot Chocolate
          Print Recipe
            Servings Prep Time
            1 litre 10 minutes
            Cook Time
            7 minutes
            Servings Prep Time
            1 litre 10 minutes
            Cook Time
            7 minutes
            Minty Hot Chocolate with whipped cream in blue mugs resting on a white tray lined with a checkered blue and white napkin.
            Minty Hot Chocolate
            Print Recipe
              Servings Prep Time
              1 litre 10 minutes
              Cook Time
              7 minutes
              Servings Prep Time
              1 litre 10 minutes
              Cook Time
              7 minutes
              Ingredients
              Servings: litre
              Instructions
              1. Whip half a cup of heavy cream with the powdered sugar until soft peaks form. Keep chilled until ready to use.
              2. In a small saucepan combine milk, remaining heavy cream, and sugar. Whisk over medium heat until mixture comes to a simmer. Remove from heat and add chocolate. Whisk until chocolate has melted and mixture is smooth. Stir in peppermint extract.
              3. Divide among serving mugs and top with whipped cream and a candy cane.

              Scallops with Tarragon Cream Sauce


              Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
              Scallops with Tarragon Cream Sauce
              Print Recipe
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Servings Prep Time
                4 appetizers 15 minutes
                Cook Time
                13-15 minutes
                Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
                Scallops with Tarragon Cream Sauce
                Print Recipe
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Servings Prep Time
                  4 appetizers 15 minutes
                  Cook Time
                  13-15 minutes
                  Ingredients
                  Servings: appetizers
                  Instructions
                  1. Pat scallops dry on both sides with a paper towel.
                  2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
                  3. Remove scallops to a plate and cover with foil.
                  4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
                  5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
                  6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
                  Recipe Notes

                  -makes about 3/4 cup of sauce.

                  -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

                  -also delicious served as a main course over mashed potatoes.

                  -makes 4 appetizer servings or 3 main-course servings.

                  -using fresh tarragon is a must for this recipe.

                   

                  Frozen Yogurt Strawberry Cake

                  Frozen Yogurt Strawberry Cake
                  Print Recipe
                    Servings Prep Time
                    12-16 slices 60 minutes
                    Cook Time Passive Time
                    46 minutes 6+ hours
                    Servings Prep Time
                    12-16 slices 60 minutes
                    Cook Time Passive Time
                    46 minutes 6+ hours
                    Frozen Yogurt Strawberry Cake
                    Print Recipe
                      Servings Prep Time
                      12-16 slices 60 minutes
                      Cook Time Passive Time
                      46 minutes 6+ hours
                      Servings Prep Time
                      12-16 slices 60 minutes
                      Cook Time Passive Time
                      46 minutes 6+ hours
                      Ingredients
                      Pretzel crust
                      Cake filling
                      Servings: slices
                      Instructions
                      Pretzel crust
                      1. Preheat oven to 350°F.
                      2. Using a food processor, blend pretzels and sugar until you have a fine crumb. Add melted butter and pulse until combined.
                      3. Press crumbs evenly into a 10" springform pan. Bake for 6 minutes, remove and allow to cool to room temperature while preparing the filling.
                      Cake filling
                      1. Increase oven to 400°F.
                      2. Hull strawberries and cut in quarters. Lay in a single layer on a baking sheet and roast for 20 minutes. Flip strawberries and continue to roast for 20 minutes. Strawberries will be soft and jammy. Allow them to cool to room temperature.
                      3. Meanwhile, beat the cream cheese until smooth and fluffy. Beat in yogurt, 1/2 cup of the powdered sugar and vanilla. Keep chilled until ready to proceed.
                      4. Whip heavy cream and the remaining 1/4 cup of powdered sugar until stiff. Keep chilled until ready to proceed.
                      5. Once strawberries have cooled, combine with the granulated sugar in a food processor or blender and blend until pureed and combined.
                      6. Stir strawberry mixture into the cream cheese/yogurt mixture until completed combined. Fold in whipped cream and pour over cooled pretzel crust. Smooth out top and place in freezer for at least 6 hours, preferably overnight.
                      7. When ready to serve, remove from freezer and remove outer springform ring at least 20 minutes prior to serving. Cut into wedges and serve garnished with additional whipped cream and fresh macerated strawberries if desired.
                      Recipe Notes

                      -strawberries can be roasted and chilled one day ahead.

                      -frozen cake well covered will keep for up to a month in the freezer.