Pavlova with Kiwifruit

Named after the Russian ballerina Anna Pavlova, this famous Australian dessert consists of crisp meringue base topped with whipped cream and fruit such as strawberries, passion fruit or kiwi. A Pavlova is usually served with a fruit sauce or additional whipped cream. I made two of these yesterday, one for some friends and one for us and I wish I had made 10 more. I have always loved meringue and this was the first time I had ever made it. The recipe below, taken from The Good Housekeeping Illustrated Book of Desserts, yields one Pavlova, good for 8-12 servings. Enjoy!

HELPFUL HINTS
1. The egg whipping and the cream whipping are both very temperamental processes. Make sure you watch each carefully so as not to overwhip.
2. Because I live in Utah, I adjusted the recipe below for high altitude by using 1 less Tbs sugar and I raised the oven temp to 300F for the first 30 minutes of baking.
3. I added 1 Tbs sugar to the cream and almond extract mixture to give the whipped cream a little more sweetness.

INGREDIENTS
3 large egg whites
1/4 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
5 kiwifruit
1 1/2 cups heavy cream
3/4 tsp almond extract

DIRECTIONS
1. Line cookie sheet with foil.
2. Using 9 inch round plate or cake pan as a guide, with toothpick, outline a circle on foil on the cookie sheet.
















3. Preheat oven to 275F.
4. In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form.
















5. Beating at high speed, gradually sprinkle in sugar, 2 Tbs at a time, beating well after each addition until sugar completely dissolves and whites stand in stiff, glossy peaks.






























6. Inside circle on cookie sheet, spoon meringue mixture, shaping meringe into a "nest" about 1 1/2 inches high around edge.






























7. Bake 1 1/4 hours or until meringue is lightly browned and crisp.
















8. Cool meringue on cookie sheet on wire rack 10 minutes.
9. Carefully loosen and remove meringue from foil to wire rack to cool completely.
















10. When meringue is cool, place on serving plate.
















11. With sharp knife, peel off skin and thinly slice kiwifruit.
















12. In small bowl, with mixer at medium speed, beat heavy cream, almond extract until stiff peaks form.
















13. Spoon 2/3 cream into meringue shell.
















14. Reserve a few kiwifruit slices.
15. Arrange remainder on cream.
















16. Top with remaining cream and reserved kiwifruit.

Baked Cordon Bleu Roulade with Alfredo

If you have ever been to The Roof Restaurant in downtown Salt Lake City and enjoyed their all you can eat gourmet buffet, you'll likely remember this dish. I found the recipe in their recently published cookbook and made it tonight for dinner. This was my first attempt at a Cordon Bleu and I loved it. I substituted their Alfredo with my homemade Alfredo and the combination was wonderful. This recipe yields 6-8 servings. Enjoy!

HELPFUL HINTS
1. Be careful not to overcook the onion and garlic. Add the milk just before they start browning.
2. Don't substitute black pepper for the white. White pepper is milder and also won't discolor the Alfredo.

INGREDIENTS
Chicken
6 skinless, boneless chicken breasts
12 thin slices of ham
12 slices Swiss cheese
1 cup all-purpose flour
3 eggs, beaten
2 cups bread crumbs
6 Tbs butter, melted

Alfredo
1 Stick Butter
2 to 4 cloves of garlic
1 Pint Heavy Cream
1 cup Parmesan cheese
3 Tablespoons Cream Cheese

DIRECTIONS
Chicken
1. Pound each chicken breast with a meat mallet to about 1/4 inch thick.































2. Place 2 slices of ham and 2 slices of Swiss cheese on each flattened chicken breast and roll it up jelly roll style.
















































3. Freeze rolled breasts until completely frozen.
4. Place the flour, eggs, and bread crumbs in three separate shallow containers.

















5. Dredge frozen breast in the flour, then dip it into the eggs and coat it in the bread crumbs.
6. Freeze again.
7. Preheat oven to 350 F.
8. When ready to bake, brush melted butter on the frozen rolled chicken and bake until cooked to at least 165 F internally, about 30-45 minutes.





























































Alfredo
1. Melt cream cheese in microwave for 30 to 45 seconds.

















2. Melt butter in pan, then add garlic. Cook until garlic is golden brown.

















3. Add cream cheese. Cook down for about 1 to 2 minutes.

















4. Add heavy cream. Simmer on low, slowly.

















5. Add parmesan cheese until it reaches desired thickness.

















6. Add a little garlic powder at the end if it needs a little more flavor.


To Serve
1. Cut chicken roll into wheels for presentation.

















2. Spoon Alfredo sauce underneath or on top, depending on your preference.

Northwest Lemon Tart

One of my favorite restaurants growing up in Seattle, Washington was the Wharf restaurant close to the docks downtown. We would go there once a year to celebrate the anniversary of our arrival to Seattle when I was about 5. My favorite item on the menu was their lemon tart and I'm pretty sure I got it every time. Well, all these years later I decided to try to duplicate this dessert and I think I've come pretty close. The crust is a shortbread recipe my sister uses for quiches and the lemon tart is a lemon curd that has just the perfect amount of sweetness. I have named this Northwest Lemon Tart after those childhood memories. I hope you enjoy a small piece of my own personal history when you make these! The recipe below yields 1 tart and serves about 12. Enjoy!

HELPS
1. The longer you let the curd boil, the more firm it will be when it sets. If you want it to set almost like jello, boil it the full 2 minutes. If you prefer the curd to be more loose, boil it about 1 minute.
2. The decorative garnish shown above can be made using a simple tool or you can use a paring knife to cut strips off a lemon, cut the rind off and then curl them yourself by twisting them.

INGREDIENTS
Tart Shell
3 oz cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour

Lemon Curd
1 1/2 cups sugar
6 Tbs cornstarch
1/4 tsp salt
1/3 cup fresh lemon juice
1/2 cup cold water
3 egg yolks, well beaten
2 Tbs butter
1 1/2 cups boiling water
1 tsp lemon extract
1 tsp lemon zest
3 drops yellow food coloring

DIRECTIONS
Tart Shell
1. Preheat oven to 350 F.
2. Blend cream cheese and butter.
2. Stir in flour just until blended.
















3. Chill about 1 hour.
















4. Press into ungreased tart pan to make a shallow shell, then prick with a fork.
















5. Bake for 12-15 minutes, just until shell is lightly browned.
















6. Let cool completely.

Lemon Curd
1. In saucepan whisk together sugar, cornstarch, and salt.
















2. Blend in lemon juice and cold water.
















3. Add egg yolks and blend until smooth.
















4. Add butter.
5. Gradually stir in boiling water.
















6. Bring to a boil over medium heat, stirring constantly.
7. Boil 2 minutes then remove from heat.
















8. Add lemon extract, zest, and food coloring.
9. Partially cool for 30 minutes.
10. Pour into the baked tart shell and refrigerate at least 30 minutes.






























11. Garnish as desired with lemon pieces or whipped cream.

New York Deli Cheesecake

This cheesecake is as good as any found in a New York Deli. Thick, dense and relatively easy to make, it bakes without the normal cheesecake techniques of the water bath and tin foil.

HELPFUL HINTS 

1. This is not a dessert that can be made last minute. After baking for one hour, it stays in the oven for 5 hours and then needs at least 3-4 hours in the refrigerator to settle.

2. The cooking method creates a beautiful rim which is excellent for holding in a topping of various kinds of fruit such as blueberries, strawberries, mangos, etc. 

INGREDIENTS

15 full graham crackers, finely crushed

2 Tbs butter, melted

1 1/2 cups sugar

32oz cream cheese, room temperature

3/4 cup heavy cream, room temperature

4 eggs, room temperature

1 cup sour cream, room temperature

1 Tbs vanilla extract

1/4 cup flour, sifted

Rind from one lemon

2 tsp lemon juice

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Grease a 9 inch springform pan.

3. Mix graham cracker crumbs with melted butter, then press onto the bottom of the springform pan.

   

4. In a stand mixer using a paddle attachment, mix cream cheese with sugar until smooth.\

5. Blend in heavy cream.

   

6. Mix in the eggs one at a time, mixing just until incorporated.

7. Slowly mix in sour cream, vanilla and flour until smooth.

8. Mix in lemon zest and juice. 

9. Pour filling into prepared crust.

10. Place on sheet pan on middle rack in oven and bake for 1 hour. 

11. Turn the oven off and let the cheesecake cool in the oven for 5 hours without opening the oven door. 

12. Chill in the refrigerator at least 3-4 hours, but preferably overnight until serving.