I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it. I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.
In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries. It’s super easy. Just cover it with some plastic wrap and it’s totally portable.
I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.
What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.
For serving or taking, just stack them on a platter. You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.
For Passover, I am always looking for your input. This year especially I wanted to hear from you. I just finished working on a Jewish Holiday Cookbook and I could have easily pulled amazing recipes from there for you and been done with it. Let me tell you, this cookbook is going to be great! However, I asked some friends what were they looking for this year to add to their menus. Of course I heard the plea for desserts. The twist I heard was “Please give me something with no matzah meal!”
If you keep kosher for Passover, you know matzah meal can leave you feeling a little weighted down by the end of the week. So I accepted the CHALLENGE. Obviously, you will still eat matzah and there has to be matzah meal in matzah balls, for the soup. But here are recipes that are great and matzah meal free. You can use these as one menu for your dinner or you can use just a recipe or two. As always feel free to send me your questions and comments. You know I love hearing from you!. Have an easy Passover!
Preheat oven to 300°F. Line a large baking sheet with parchment paper. Trace a 9" circle on parchment using a cake pan or plate. Flip paper over so meringue won't touch pen.
In the bowl of a standing mixer, fitted with a whisk, beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute or two. Increase speed to medium-high and gradually add the sugar; continue beating until stiff peaks form. This should take about 8 or 9 minutes. The meringue will be white and glossy.
Sift the cocoa powder through a fine sieve or sifter and add to meringue. Add the vinegar and the chopped chocolate.
Using a large rubber or silicone spatula, fold the mixture until well combined. It should be light mocha colored and no streaks.
Secure the parchment with a dab of meringue in each corner, then mound the meringue in the center of the circle. Even out the sides, slightly with the spatula or a knife. You don't want it to be perfect or overworked.
Place in oven and cook for 1 hour and 15 minutes , or until the meringue is puffed and crisp all over. It should still be a bit wobbly underneath, if you touch the center.
Turn the oven off and prop the door open. Leave the meringue in the oven to cool to room temperature, at least 30 minutes. It is best to let it cool gradually.
In a medium bowl , beat the mascarpone, heavy cream and vanilla until just combined. Gradually add sugar and continue beating. Increase speed and beat until soft peaks form. You soft clouds of cream.
Mound cream in the center of the meringue and spread to just cover top. Top with fresh raspberries and serve. You can shave some more bittersweet chocolate over the top for more decoration.
The Pavlova can be made a day or two ahead of time and assembled up to 12 hours ahead. Just be sure to keep all components refrigerated.