watermelon pavlova, kim hendrickson
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REDFINING SUMMER FRUITS by Kim Hendrickson

Sunday, September 27th 2015 @ 11:22 AM

 Watermelon is frequently thought of as a summer fruit, but with fall farmers markets and fruit stands still bulging with watermelons, I wanted to pay tribute to watermelons with a recipe I think you will really enjoy.

The trouble with watermelon is that once it is cut up it really doesn't last.  I can't tell you how many times I've cut a large melon up to make it fit in the refrigerator and have fresh fruit ready to munch on when I am in the mood, only to have it turn to vinegar before I can finish it all.  I tend to eat a half a watermelon at a time as a result, but I also love creating recipes with watermelon that makes preserving and preparing them a bit more practical (and, dare I say, even more delicious?!) 

A classic dessert most associated with Australia is pavlovas. I have taken recipe elements from two of my recipes found in Dessert Canapés and combined them an easy to prepare dish, parts of which can be made in advance and assembled before to serving.

 

Mini Watermelon Pavlovas

Yield: 24 mini pavlovas

Prepare both the filling and meringues following instructions below. Just before serving, spoon the chilled watermelon filling into the center of each meringue, making sure not to overfill. Garnish with a mint sprig and serve. 

Filling:

1 pound ripe watermelon, cubed, seeded

2 1/2 T sugar

2 1/2 T cornstarch

pinch of cinnamon 

Place the watermelon in a blender; pulse to yield 1 cup of juice. In a medium saucepan combine juice, sugar and cornstarch. Bring to a boil over med-high heat; stirring constantly until the mixture thickens, becoming bright red. Stir in cinnamon. Pour the watermelon pudding into a glass dish  to cool, placing a sheet of plastic wrap on the surface. Refrigerate until ready to use. 

(Can be made a week in advance.)

 

Pavlovas:

4 large egg whites, room temperature

1/4 t cream of tartar

1 cup superfine sugar

4 t cornstarch

1/2 t vanilla 

1/2 t white vinegar

Star tipped pastry bag

Line two baking sheets with either parchment or foil. Preheat oven to 400F. Using an electric mixer with a wire whip attachment, beat egg whites and cream of tartar until frothy, Slowly add sugar. Continue beating until whites hold firm peaks, about 3 minutes. Turn mixer to low speed and sprinkle in cornstarch and blend well. Add vanilla and vinegar; combine.

Fill the pastry bag with the mixture and pipe out 1 1/2-inch round onto the baking sheets by starting in the center and spiraling outward. Pipe an additional loop on top of the outer edge to hold in the filling. Space meringues 1-inch apart. 

Reduce oven temperature to 250F. Bake until mergers are dry but not browned, about 45 minutes. Turn the oven off and leave them in to continue drying out for 1-2 hours. 

(Place meringues in an airtight container and frozen up to 3 weeks.)

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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