Neighborhood News Bay Forest Gourmet Club
Our fifth stop on our wine region tour took us to the land down under where we had several wines and foods native to Australia and New Zealand. Australia boasts several wine growing regions, most notably the Barossa Valley in South Australia. The area is noted for its fine Shiraz, and you can visit several well-known wineries such as Jacob’s Creek, Penfolds and Wolf Blass. New Zealand also has many wine regions in both the North and South Islands, including over 140 wineries in Marlborough producing its famous and fruity Sauvignon Blanc. Our main course was, of course, leg of lamb accompanied by roasted butternut squash and snow peas. The highlight of the evening, however, was a Pavlova cake, which was named after the Russian ballet dancer, Anna Pavlova. The story is that the head chef of the Wellington Hotel in New Zealand created the dish when Pavlova visited there in 1926 on her world tour. Below is the recipe and a picture – it really was very easy.
EASY PAVLOVA INGREDIENTS: 4 egg whites 1 teaspoon vanilla extract 2 teaspoons cornstarch Assorted berries
FALCON PASS VISION
CENTER
Lisa Maxwell-Malik, O.D. Therapeutic Optometrist
Russell J. Malik, O.D. Therapeutic Optometrist
Family Eye Care Pediatric Optometry
1 1/4 cups white sugar 1 teaspoon lemon juice 1 pint heavy cream
DIRECTIONS: 1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper. 2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch. 3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. 4. Bake for 1 hour. Cool on a wire rack. 5. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices. ALL RIGHTS RESERVED © 2014 Allrecipes.com
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Printed from Allrecipes.com
Bay Forest News ~ May 2014
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