Love the Pavlova

I want to start by saying baking is NOT my strong point. I made a ruby inspired pavlova, mostly with the intention of playing around with meringue and egg whites. There are as many recipes and secrets to the perfect pavlova as there are pavlovas made daily, so it is purely a matter of trial and error until you find the right mix. Pavlova has been a big part of my dessert life up until now; Christmas, birthdays, Easter, and mostly just because.

I concentrated on the stiffening of the egg whites with sugar; there were so many methods to this sugary madness so I’m going to play until I find the perfect method and ingredient ratio. My pav started beautifully rising in the oven, cooked in a spring tin (my mixture was a little too fluid), then fell a little. What I learnt from my first attempt was the following;

1.       Egg whites need to be relatively stiff before adding the sugar incrementally. You can possibly over beat them if you beat the sugar into the mixture too late or early.

2.       The meringue mixture should not be grainy when you rub between your fingers, to test

3.       Eggs should be at room temperature, with NO traces of yolk; the slightest trace of fat will throw off the stiffening process.

4.       Make sure you clean all utensils (bowl and beater) with hot water, removing all residual grease, cleaning with a paper cloth or towel.

5.       You need to find a supreme ratio between egg whites, vinegar, sugar and cornflour, so many variations!  

6.       Cook for 1.5 to 2 hours at 120 degrees Celsius and leave to sit in oven with the door open for at least 30 minutes before removing or decorating.

7.       Caster sugar is NOT the same as labelled white sugar – I had a very, very stupid moment.

Ingredients

Serves 6 – 8

6 egg whites

1.5 cups caster sugar

3 tbsp cornflour

1 tsp white vinegar

½ tsp vanilla extract

Marty’s Topping

1 cup thickened cream, whipped

1 punnet strawberries

½ small pomegranate

1 passionfruit

3 tsp good quality honey

Directions

Start preheating the oven at 120 degrees C/ 248 degrees F. Separate egg whites into a clean mixing bowl. Start by beating on a medium speed, until soft peaks have formed. Once you have done so, start adding sugar incrementally, continually blending until stiff peaks form, changing the speed from medium to medium high. You should be able to tip the blow above you r head without the mixture falling. Be careful not to over beat the mixture; the meringue will collapse. Fold in cornflour, vinegar and vanilla extract with a plastic folding cake spatula.

Place on a baking tray, lined with baking paper, at a diameter of 20 cm. I had used a baking tray with sprayed sides. The fat from the oil had obviously affected the meringue as it fell slightly. Concentrate on forming a stiff meringue mixture to avoid having to use a spring tin.

While the pavlova is baking, whip cream and set aside. After the pavlova has cooked and hardened nicely all over, let it sit in the oven to dry out with the door open.  Dress the pavlova by spreading the whipped cream, placing strawberries within the centre. With a wooden spoon, hit the back of the pomegranate to remove seeds without breaking them. Do so into a bowl and spoon nicely all over. Finish with passionfruit and make thin circles around the cake with honey, creating a nest effect.

Baked Brie and Vine Ripened Tomatoes

A Cloisters Inspired Feast

Baked sweet apple & salted pumpkin stuffed with pork, bacon & anchovies, drizzled with salted caramel.

After taking an escape trip up to The Cloisters, I was left feeling inspired to create the perfect dish to welcome the season and an onslaught of fall eating. While sitting up at a beautiful wine bar in the surrounding park gardens, I penned together a sumptuous dinner to share with friends on a cozy fall’s night.  I have never had a festive American fall before and wanted to have an inaugural feast, marking the occasion. The meal had to embody all of my favorite comfort foods but also reflect fall.

I have included a few photos from the day to paint the picture. I took up a picnic of baguettes and apples and found picturesque places to rest and soak up the surroundings.

The Recipe

The recipe serves for an average of four people.

Ingredients

2 Fuji Apples

1 Pie Making Pumpkin

1/2 Pound of Minced Pork

6 Rations of Bacon

4 Anchovies

2 Cloves of Garlic

A Bunch of Baby Spinach

A Handful of Arugula

4 Field Mushrooms

1/2 tsp of Cinnamon

1/2 tsp of Nutmeg

Salt and Pepper

1 tbsp of Salted Caramel

1/4 Cup of Olive Oil  

Salted Caramel

Butter

1/2 Cup of Raw Cane Sugar

2 tbsp Molasses

2 tbsp Bacon Fat

1 tsp of Balsamic Vinegar

1 tbsp Honey

Salt to taste

Method

Start by preheating the oven at 350 degrees Fahrenheit.  I have chosen Fuji apples because of their sweetness and even more so for the quality when baked; you are always left with a firm, but sweet treat. The choice of the pie making pumpkin came by accident, but worked for the best. I initially wanted a pumpkin you could eat entirely. However the firmness of the pie making pumpkin provided for extra heat and insulation when baking. 

Start by coring the pumpkin and then covering the outside with salt and olive oil. Rubbing the outside will help heat and cook the insides evenly. Take both apples, wrap them in baking paper and tie a piece of cooking string around the middle. This will help collect and contain the juices the apple releases.

While baking, make the stuffing. Start with frying up the bacon. The use of bacon provides lubrication and needed oil for the stuffing. Fry until crisp and chop into small pieces to add to the minced pork. I always like to add anchovies because they provide a natural saltiness to any meat dish without overpowering. The anchovies eventually dissolve and meld into the meat. Dice them with garlic, mushrooms and arugula and add to the mixture. Finish by adding the baby spinach, cinnamon and nutmeg and mix well. This must always be done with hands, as to achieve a finer melding of flavors. Sit the stuffing aside to marinate.

Bubbling Salted Caramel 

On a low heat, melt a small knob of butter. When heated, add cane sugar and cook until a dark syrup has formed. Soon after, add the remaining ingredients and continue to cook on a low heat until the mixture thickens. I chose to include polar opposite flavors to create a caramel to reflect how sweet and savory fall can really be. It works extremely well against the pork stuffing too. Leave it to sit and meld also. 

After baking the apples for 20 minutes, take them out and core them, leaving ample room for the stuffing. Stuff tightly and place excess on top. Leave to sit for 10 minutes, and then remove the pumpkin after 35 minutes of baking in total. Stuff the pumpkin and place both apples and pumpkin back in the oven and bake again for another 25 – 30 minutes. Always check with a thermometer or a skewer to test the inside of the pumpkin, as there is double to cook.

Stuffing Semi Baked Apples

When cooked, place all three items on a thick chopping board to plate. Reheat the salted caramel and drizzle generously; allowing the caramel to pour over and cover the skins, it looks magnificent. Don’t forget to replace the pumpkin top after you drizzle the beautiful caramel.

This fall platter should be served with something lighter, to create a balance against such a rich center piece. I cooked traditional Brussels with Worcestershire Sauce and cane sugar on a bed of arugula. This fall feast should be enjoyed with a beautiful pinot noir, again something warm, but light against sheer decadence.   

Enjoy! 

Marty Tsang

Brussels Ready!