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Pavlova Deluxe
A pavlova is a fresh fruit dessert with a meringue crust and cream filling. The 'deluxe' in this recipe refers to the passion fruit, which can be pricey. Passion fruit is a round, purple fruit resembling a kiwi, but larger. When ripe it appears shriveled. You can also use kiwi, about 8, instead of passion fruit.
A Drama Queen's Pavlova
Australians and New Zealanders both claim Pavlova and this recipe is so easy it feels like cheating! I first had it when a friend brought it to our final dress rehearsal and begged her for the recipe! It is especially striking when the fruits and berries are in season. Personally, I like to add coconut for the crunch, but it's NOT sweetened coconut – it's unsweetened, in big flakes, and I get it from the fruit and nut guy at our commissary. It's a real crowd pleaser and the best thing about it is you can make it a day ahead. Just allow the meringue to fully cool and cover lightly with plastic wrap. Top with whipped cream and fruit just prior to serving.
Frozen Lemon Pavlova
This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior.
Blueberry Dessert
This heavenly dessert was my Grandmother's recipe, and there are never any leftovers. The sweet meringue and the salty crust just compliment each other. You will need to print copies of the recipe, because everyone that has a taste will want it. You can make this the night before you need it.
Salmon Terrine
In this salmon terrine recipe, salmon, butter, Dijon mustard, and fresh tarragon are just some of what make a traditional French fare so delicious. This no-bake version is more like a spread, which is perfect for casual parties, and you can make it in any kind of crock or bowl. Pair it with toasted baguette slices for an appetizer or eat it as a salad.
Bug Lady Tofu Pate
The inspiration and basic idea for this amazingly delicious tofu spread recipe comes from my most favorite entomologist friend, Leslie, a.k.a. 'Bug Lady'
White Bean Pate
A tasty alternative to a traditional liver pate. Serve with crusty bread or pita chips. This can be prepared 24 hours ahead.
George's Salmon-Pepper Pate
Pate is a great way to use leftover salmon!
Strawberry Pavlova
This beautiful strawberry pavlova dessert, a favorite recipe of Teeswater egg farmers Peter and Adriana Van Zeeland, is perfect for any occasion.
Lemon Blueberry Pavlova
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Banoffee Pavlova
Banoffee pavlova is a baked meringue topped with banana slices, caramel sauce, and whipped cream. This recipe is a delicious combination of two very yummy desserts into one that will have you making it over and over again!
Schaum Torte
This is a simple recipe that tastes as wonderful and authentic as the dessert you would get in a German restaurant. I prefer to use strawberries, but anything goes with this one! You can make smaller mounds to have meringue cookies ...a low-fat snack!
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