Pavlova

Pavlova

Individual meringues with whipped cream and berry sauce

for meringues:

4 egg whites, room temperature
1/2 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla

Beat egg whites with electric beater until foamy.  Add cream of tartar and vanilla and continue beating until doubled in volume.  Add sugar a spoon at a time until stiff and glossy.  On a parchment paper lined cookie sheet form 6-8 meringue"nests".  With a wet spoon make a depression in the center of each.  Bake at 250 F for 1 1/2 hours.  We like our meringues crispy, but the original recipe is to serve these soft and you would bake them less if you like them that way.  Cool. These store well in an airtight container.

for berry sauce:

2 tbsp. cornstarch mixed in 1 tbsp. water
2/3 c. sugar
2 cups fresh or frozen berries ( I used some of my frozen ollalieberries)
2 tbsp. citrus juice, freshly squeezed

Wash berries and place in saucepan with sugar and juice.  Cook over medium flame for 1 or 2 minutes.  Add cornstarch mixture and cook on medium/high flame to boiling.  Boil for 30 seconds.  Refrigerate.

To assemble:

Place on plate, spoon berry sauce over and top with slightly sweetened softly whipped cream. 

Serves 6-8

While this originated in either New Zealand or Australia, it's named after the Russian ballerina, Anna Pavlova, and fitted perfectly into my Sochi Inspired Dinner.  Pavlova is more typically served as a magnificent meringue cake and cut or spooned into wedge servings.  I like making individual servings.

Borscht

 
Borscht
 Without a doubt, the queen of beautiful soups!

1 onion, finely chopped
2 T. butter
1 T. olive oil

2 carrots, shredded
2 garlic cloves, smashed
2 small potatoes, peeled and diced

6-8 cups good quality beef stock

4 large or 6 medium red beets, roasted, cooled, skins removed and shredded
1 small head cabbage, core removed and cut into fine julienne 
1 can seasoned white beans, undrained

2 tablespoons red wine vinegar
salt and pepper
fresh snipped dill
sour cream

Put first 3 ingredients in large saucepan and saute onion until translucent.  Add next three ingredients and cook another 5 minutes.  Add beef stock.  Heat to boiling and simmer until potatoes are barely tender, about 15-20 minutes.  Add next 3 ingredients and cook another 20 minutes or until cabbage is cooked.  Add vinegar and salt and pepper to taste. 

Serve hot garnished with a good dollop of sour cream and lots of fresh chopped dill.  Freezes well.

6-8 servings