Very Berry Pavlova

MERINGUES

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.

TOPPING

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]

Lemon Blueberry Crumb Muffins

Crumb Topping:
1/2-c flour
1/2-c rolled oats
1/2-c sugar
1/4-t salt
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.

Muffins:
2-c flour
1 1/2-t baking powder
1/2-t salt
1/2-c softened butter
1-c sugar
2 eggs
1/2-c buttermilk
zest one lemon
1-t vanilla
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.