A very berry summer

Very Berry Pavlova

This dessert was inspired by a bakery in Los Angeles called Proof.  They have these amazing meringues made with dehydrated strawberries that gives it extra flavor.  I used this concept to make a pavlova, a light crisp delicate crust with a soft sweet marshmallow center.  It's filled with sweetened mascarpone cheese, topped with a vibrant raspberry sauce and fresh berries. I can't think of a better way to celebrate the summer.

Stress relief tip for the day:

Know Your Stress Type. Dirk Hellhammer, noted stress researcher, and Doctors Stephanie McClellan and Beth Hamilton have identified four stress types that specifically impact women. They are as follows:

a. Flat and frazzled. You are generally calm, but when stress hits, you have a big response. You are extremely sensitive to stress.

b. Life observer. This is the most rare stress type marked by an extreme state where you feel like you're living in a bubble watching life pass you by.

c. Constant overdrive. Your engine is always revved. You have a hard time sitting still, often tap your feet or hands, and frequently clench or grind your teeth.

d. Sprint and crash. Stress keeps you focused and running so you can close deals, prepare for a big meeting, and manage all of your clients, but once the stress is reduced or eliminated, you crash.

Psychology Today, 2011

Very Berry Pavlova Recipe
Makes 8-10 individual pavlovas

Ingredients

Pavlovas:
5 large egg whites, at room temperature
1 cup granulated sugar
1/4 cup powdered sugar
1/4 teaspoon sea salt
1/4 teaspoon cream of tartar
2 tablespoons lemon zest 

1 ounce freeze dried strawberries, unsweetened

Filling:
1 cup mascarpone cheese, at room temperature
2 tablespoons of milk
2 tablespoons sugar
1 teaspoon pure vanilla extract

Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
3/4 cup raspberry jam
1 tablespoon raspberry syrup

Directions

Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. 

Whip the egg whites to medium peaks, about 2 minutes. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Fold the sifted powdered sugar and strawberries into the meringue mixture in thirds.

Pour the meringue mixture into a pastry bag with a star tip.  Make a circle on the bottom of the parchment paper, then pipe circular rounds on the edge of the circle to form a cup.  Repeat until meringue mixture is finished.

Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. 

To make the filling, mix together the cheese, sugar and vanilla until smooth in a small bowl.  Pipe in the center of the baked meringue with a round tip.

To make the sauce,  place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and syrup into the bowl of a food processor fitted with a steel blade and process until smooth. Pour on top of filling with added blackberries, blueberries and strawberries.

Father's Day Treat

Blueberry Cream Cheese Tart

My dad loves fruit tarts, so every year at Father's Day I am always trying to make one better than the last.  This one is made from fresh organic blueberries and sweetened cream cheese with a thin layer of chocolate on the bottom crust.  It made his day.  Mission accomplished.

Blueberry Cream Cheese Tart Recipe

Ingredients:

Tart Shell:

2 cups bleached all-purpose flour 

2 sticksunsalted butter, chilled and cut into 1/2-inch cubes
1/2 teaspoon salt
6 to 8 tablespoons ice water

For the ganache:
2 oz. semisweet chocolate chips
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature

For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk

For topping:
1/2 pint fresh organic blueberries

Melted semisweet chocolate, for drizzling

Directions:

Place the flour, butter, and salt in a food processor fitted with a steel blade. Pulse about 24 times, then open the machine and lift a handful of crumbs. The largest pieces of butter should be the size of raw grains of rice or barley. If there are larger pieces, continue to pulse the mixture. When the butter pieces are the correct size, transfer the mixture to a large mixing bowl. Sprinkle 6 tablespoons of ice water onto the dough. Spread the fingers of one hand as if you were about to grab a large ball, and using your rigid fingertips as if they were a large fork, stir the dough quickly and briefly until the liquid is incorporated. Squeeze a handful of the dough in your palm. The dough should have just enough moisture to stay together. Break the piece in half. If it seems dry and crumbly, cautiously add more water a few teaspoons at a time until you can squeeze it into a ball that will not crumble when broken apart. If your kitchen is reasonably cool, the butter was cold, and you used ice water, the dough should be at just the right stage of malleability for rolling out, and it will be easiest to work with immediately. If your kitchen is very warm, wrap the dough in plastic wrap and refrigerate it for about 15 minutes.

Turn the pastry dough out on a lightly floured board and shape into a disk and dust the top lightly with flour. Begin to roll out the dough, using quick but gentle strokes with the pin. Start with the pin in the middle of the round and roll to the top, then to the bottom. Rotate the dough 1/4 turn each time you roll to be sure the dough is not sticking and use additional flour as necessary. When the round is larger than 12 inches and about 1/8 inch thick, roll dough onto rolling pin, then unroll onto tart pan. Push dough into tart shell  firmly and then freeze for 30 minutes.

Preheat the oven to 375°F.  Lay a large piece of foil over the dough and press firmly.  Bake the tart shell for 15 minutes, then reduce the heat to 350°F and continue to bake until it is an even golden brown, 8 to 12 minutes longer. Lift a shell with a spatula and check that the underside is evenly brown. If the tart shells puff up during baking, press down the center of the pastry with the back of a large spoon. Remove foil from dough and bake another 5 minutes until golden.  Remove from oven and allow to cool completely. 

To make the ganache, place the chocolate in a heatproof bowl.  Bring the cream to a simmer in a small saucepan.  Remove from the heat and pour over the chocolate.  Let sit 1-2 minutes to melt the chocolate.  Whisk together until a smooth ganache forms.  If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth.  Whisk in the butter.  Spread the ganache in a thin even layer over the bottom of the cooled tart shell.  Allow the ganache to set before proceeding.

To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth.  Blend in the vanilla and milk or cream.  

Spread the cream cheese mixture over the cooled ganache in the tart shell.Starting from the outside and working toward the center, place the sliced blueberries in concentric circles slightly overlapping each other.  Gently press the berries into the cream cheese mixture to help keep them in place.  Drizzle with melted chocolate, if desired.  Chill until ready to serve.

Adapted from Epicurious and Annies Eats