Faux Pavlovas - The Great Pretender

Concluding my trilogy about the versatility of Creme Patissiere (Pastry Cream), I have to include my simple version of "Mini Pavlovas with Pastry Cream and Berries!" These meringue shells filled with pastry cream, topped with berries, and brushed with a simple fruit glaze are sure to please any sweet tooth! Technically, pavlovas are a meringue-based dessert with a crisp crust and soft inside, thanks to the addition of cornstarch, then topped with whipped cream and fresh fruit, particularly kiwi and strawberries. Pavlovas are believed to have been created in New Zealand in 1926, to honor Russian ballet dancer, Anna Pavlova, while on her world tour. However, Australia has been rumored to stake claim on the invention of this classic dessert. Who knows? But for now, we'll let them duke it out. 

The key to this fabulous version is to have all the elements made in advance - pastry cream chilling in the fridge, meringues baked earlier in the day, fruit washed and ready to go, and the glaze made and waiting to christen these stunning desserts! Then, when your meal is over, it takes only minutes to put together just before serving. You and your guests will love it, and they'll think you're amazing!

Mini Pavlovas with Pastry Cream and Berries

Makes 4

Ingredients:

2 egg whites
1/2 cup sugar
About 1 cup Creme Patissiere (Pastry Cream)
Berries of your choice, strawberries go particularly well here
Spoonful of strawberry or apricot jelly or jam (if you use jam, you will need to strain out the solids)
Spoonful of water

Directions:

For the meringue shells:
Heat the oven to 200 degrees.

In a stand mixer, beat the egg whites and sugar until smooth and glossy, and firm peaks start to form, about 10 minutes.

Line a baking sheet with parchment paper or a silpat mat. Fill a pastry bag with a large star tip and pipe out 4 shells, approximately 4" in diameter. Don't forget to make the edges higher to hold the pastry cream.

Place in the oven and bake until completely dry and easily release from the parchment. This can take anywhere from 2-3 hours, depending on the oven and humidity. Remove from oven and set aside until ready to use. Do not refrigerate!

For the glaze
Heat a spoonful of jelly or jam with a spoonful of water to make a thin glaze. If using jam, strain out any solids. Set aside until ready to use.

Finishing the dish
Whisk pastry cream until smooth and creamy. Spoon into shells.

Top with berries, hopefully in a beautiful way, and brush lightly with the glaze. Serve immediately. Fantastic!

You may also be interested in Fungus Among Us and Tres Chic.

Give Peas a Chance!

Peas are a member of the legume family and are one of the earliest cultivated crops. Growing peas actually returns nitrogen to the soil without the need for added fertilizer, making them a very beneficial crop. Peas are believed to be native to central Asia and the Middle East. Originally, peas were cultivated to be used in dried form, providing nourishment when other sources of food was scarce. It wasn't until the 17th century when the consumption of fresh green peas became fashionable and more readily available.  

Peas are often overlooked as a substantial health food, but they are loaded with antioxidants and anti-inflammatory nutrients like vitamin C, vitamin E, vitamin B, zinc, and omega-3! Research shows that peas lower the risk of type 2 diabetes, lowers the risk of cardiovascular problems, and has even been shown to protect again gastric cancer! Wow! In order to reap these benefits, it is recommended to consume 3 cups per week.

Nothing says Spring to me like fresh green peas, just hitting the market! One of my favorite recipes is for "Spring Pea Soup!" This soup is so easy and amazingly delicious! Even my husband, who says he despises peas, goes wild for this soup! I like to serve this soup simply in little "shotglasses" for an amuse-bouche, in little tea cups for a chic first course, and even as the main event dressed up with a dollop of sour cream, homemade croutons, crispy pancetta, and a drizzle of olive oil! This lovely green soup is the perfect accompaniment to any festive meal, and will definitely be gracing my Easter table this year! Bonus: You can even make it ahead!

(As amuse-bouche! So cute! It may not look like much...until you taste it!)

Spring Pea Soup

Serves 4-6

Ingredients:

2 tablespoons butter

1 bunch scallions, trimmed, and coarsely chopped

1 nice handful fresh mint leaves

1 pound fresh peas (if available) or frozen peas (So you can make it year-round!)

4 cups chicken broth

1/2 cup heavy cream

Kosher salt and freshly ground black pepper, to taste

Directions:

In a medium to large pot, melt the butter over medium-low heat. Add the scallions and mint, and gently fry until the scallions are soft, about 3 minutes. Raise the heat to medium and add the fresh or frozen (no need to thaw) peas and chicken broth. Bring to a boil. Stir in the cream, reduce heat to a simmer, and simmer for 15 minutes. Puree the soup in a blender or food processor (be careful if it's hot!), or use an immersion blender (see Gadgets). Strain the soup through a food strainer to remove the pea skins. (This gives it a luxurious velvety texture!) Return to a clean pot, add salt and pepper, to taste. Gently reheat before serving.

On the Fourth Day, Let There be Pastrami

St. Patrick's Day and the arrival of Spring mean one thing at my house, homemade pastrami! Pastrami is smoked corned beef that originated from Central Europe and was brought to America by Romanian Jews in the late 19th century. Kosher butcher Sussman Volk, who had immigrated to New York from Lithuania, claimed to have created the first pastrami sandwich in 1887. Volk had inherited the recipe from a Romanian friend in exchange for storing the man's luggage while he was out of the country. (Don't you use your luggage when travelling?) However, this is disputed by legendary Katz's Delicatessen in New York City, who opened in 1888 and claim to be the first. I guess it doesn't really matter since Katz's is still going strong and Volk is just a memory in time.

My husband was the first to discover this recipe for "Close to Katz's Pastrami" from amazingribs.com. You can check the recipe out there, although it seems a lot more informative and might scare away a pastrami novice, so I've simplified it here to coax you to try it. In fact, I have made a few changes. Instead of smoking the corned beef at 225 degrees, I keep it at 250 degrees. I don't make my own corned beef either, rather I buy it at the store in those cryovac packages, which grocers everywhere are marking down post-St.Patrick's Day. In addition, I recommend making more than one, since it takes a lot of your time! Don't worry, it freezes very well. 

You need to start the process 3 days before you plan on serving. The first day you soak it refrigerated in cold water to help remove excess salt. The second day to pat dry, apply the dry rub, and refrigerate overnight. The third day you smoke it for about 5-6 hours, cool, and refrigerate. And finally, on the fourth day you steam it for approximately 2 hours, then eat! It may seem like a lot of work, but it's so good, you just might become verklempt!

Close to Katz's Pastrami

Makes approximately 4-5 sandwiches. (I like mine with mustard, pastrami, Swiss cheese, and coleslaw on toasted rye. Pickle on the side.)

Ingredients:

For the Pastrami

1, 4 lb uncooked corned beef brisket

4 tablespoons freshly coarse ground black pepper

2 tablespoons coriander powder

1 teaspoon mustard powder

1 tablespoon brown sugar

1 tablespoon paprika

2 teaspoons garlic powder

2 teaspoons onion powder

For Smoking and Steaming

Smoker or Grill (I use my beloved Weber, see Gadgets.)

Disposable aluminum drip pan (I use the cheap ones from the grocer for roasting.)

Entire bag of charcoal

4-8 ounces wood chips, soaked in water (I like cherry wood.)

Steamer basket or steamer insert (I use the cheap ones from the grocer and remove the center handle/lifter thingy.)

Directions:

Day 1: Remove corned beef from package, rinse, and throw away the spice packet. Trim excessive fat off the corned beef and any membrane that might remain. (Leave at least 1/8-inch fat on it!) Place the corned beef in a large pot. Cover it with cold water and refrigerate overnight.

Day 2: Remove the corned beef from the water and pat dry with paper towels. Mix together the pepper, coriander, mustard, brown sugar, paprika, garlic and onion powders. Rub all over the corned beef, cover, and refrigerate overnight.

Day 3: Prepare a charcoal grill or smoker for low heat (250 degrees). Place an aluminum drip pan half full of water in the center of the fire bed. Sprinkle some of the soaked wood chips on the coals. Place the corned beef, fat side up, on the grill rack over the drip pan. Insert a grill thermometer, see Gadgets. Cover and smoke the corned beef, maintaining 250 degrees, and sprinkling with wood chips/charcoal occasionally until it reaches an internal temperature of 160 degrees. Wrap with foil and return to the grill until it reaches an internal temperature of 195 degrees. Remove from grill, let cool slightly, and refrigerate overnight. 

Day 4: Set up your steamer, or bring a couple inches of water in a large pot to a simmer, insert steam basket. (Tips: If you don't have a steamer, you can wad up foil to hold the now pastrami out of the water. I place a piece of foil between the steamer and pastrami to contain excess mess.) Cover and steam the pastrami over medium-low/low heat, adding water if necessary, until it reaches an internal temperature of 203 degrees, approximately 1 1/2-2 hours. 

Let rest on a cutting board for at least 10 minutes before thinly slicing against the grain.

Mazel Tov!