6 Large Egg Whites
1/8 tsp. Cream of Tartar
1/2 tsp. Kosher Salt
1 1/2 cups sugar
1/2 tsp. of flavoring (vanilla extract, or we suggest Inspire Moore Winery’s Framboise, Raspberry Dessert Wine)
We make individual servings of about six inches in diameter and about 1 – 1.5 inches thick (with a slight depression in the center – to hold more cream & berries). This recipe will make eight servings of this size.
Preheat the oven to 225 degrees. Line two or three large baking sheets with parchment paper.
Prep your (KitchenAid) mixer with the whisk attachment. Put the egg whites, cream of tartar and the salt in the bowl and beat at high speed until the mixture is foamy (about 2 minutes). Add the 1.5 cups of sugar at medium speed until stiff peaks form (about 8 minutes). Then beat in the flavoring.
Use a large spoon to scoop the meringue onto the prepared sheets. [See the above bold notes regarding our serving sizes. Adjust for fewer larger servings or more smaller servings as desired. Six inch or larger meringues seem to work with the same oven timing.] Bake the meringues for about 1 hour and 40 minutes until the outside is firm but the inside remains soft enough to yield to light pressure. Turn the oven off and let the meringues rest in the oven for 1 hour. These can be prepared a day ahead and stored in an airtight container.
2 cups sliced strawberries
2 Tbsp raw (turbinado) sugar
Combine and let sit overnight [Do this ahead].
1 cup blackberries (cut in half if large)
1 cup red raspberries
Add the blackberries and raspberries to the strawberries in the morning (or within an hour of serving)
1 cup whipping cream
1/4 cup raspberry jam
Whip the cream to soft peaks and fold in the jam (we leave it streaky).
Fill the pavlova depression with whipped cream. Top with the berries and serve immediately!
[Inspired by a Food & Wine magazine recipe; June 2017]
1/2-c rolled oats
5-T melted butter
Combine all ingredients, stir with a fork until crumbly.
Preheat oven to 350. Prepare muffins tins by lining with paper cups or butter cups.
1 1/2-t baking powder
1/2-c softened butter
zest one lemon
2-c fresh or frozen blueberries
Combine dry ingredients. Set aside. With electric mixer, beat butter until soft and fluffy. Add sugar and beat 3 minutes. Add eggs one at a time until incorporated. Add buttermilk, vanilla and zest. Remove bowl and add flour by hand. Do not overmix. Gently fold in blueberries and divide among prepared pans. Sprinkle evenly with prepared crumbs. Bake 22-25 minutes until tester comes out clean. Cool 5 minutes before removing from pan. Allow to cool then drizzle with lemon glaze*.
*Lemon glaze: Combine 1/4- c powdered sugar and 1-2 t fresh lemon juice until drizzle consistency.
2 C flour
1 T baking powder
1 t kosher salt
2 t sugar
1/2 C chocolate chips (I use Ghirardelli 60% cacao bittersweet chocolate chips)
3/4 – 1 C heavy cream
Preheat oven 425. Line baking sheet with parchment.
Combine dry ingredients. Add chips and toss to combine. Add 3/4 C cream and stir well. Add cream 1 t at a time until a soft manageable dough forms. Turn dough out onto a floured surface and kneed briefly until dough sticks together. Roll out to an 8-9” circle, 1” thick. Cut to desired size and shape. (NOTE: Scones may be wrapped, bagged, and frozen until ready for baking and eating.)
Brush with milk or cream and sprinkle with coarse sugar. Bake 15-18 minutes until bottoms are golden and top springs back. Allow to cool 5 minutes on wire rack before serving. (Scones are excellent plain, or add a topping for more sweetness or presentation.)
3 pints fresh blueberries, divided (frozen works well, but fresh are needed for garnish)
4 C Berry juice blend (we use Welch’s Unfiltered Mixed Berry; an alternative is Ocean Spray cranberry, blueberry, blackberry blend)
3/4 C white wine (a Finger Lakes Semi-Dry Riesling is our first choice)
Juice and zest of 1 orange
1/2 C dark brown sugar
Season to taste with cinnamon, nutmeg and cardamom
1 pint sour cream
1/2 t salt
Place 2 1/2 pints blueberries in soup pot. Add berry juice, wine, juice and zest from orange, brown sugar, cinnamon, nutmeg and cardamom. Bring to boil over med-high heat. Reduce to medium and simmer 12-15 minutes.
Remove from heat, cool slightly. Puree in pot with hand blender. Add sour cream 1 cup at a time and blend. Season with salt. Refrigerate at least 4 hours before serving. Garnish with remaining blueberries and a dollop of sour cream for serving.