Red White and Blue Pavlovas

Here's a simple dessert for your Indepedence Day celebration.  Plan ahead - the meringue disks need to bake in a low oven for 90 minutes, then rest in the oven overnight.  Then all you have to do is top them with freshly whipped cream and berries.  One word of caution - don't attempt to make meringue in high humidity (it's very humid outside here, but we have the ac on in the house so I didn't have any trouble).  

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Draw 4-inch cirles on the back side of parchment paper and use as a guide so all of your pavlovas are the same size.

Items used to make this recipe:

(affiliate links)

• Pure vanilla bean paste https://amzn.to/2WBEbu0

• parchment sheets https://amzn.to/35JLS5o

• half sheet pan https://amzn.to/3dwUuis

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Red White and Blue Pavlovas

Printable Recipe

Ingredients

• 6 egg whites, room temperature

• 3/4 teaspoon vanilla bean paste

• 1 teaspoon cream of tartar

• a pinch of fine salt

• 1 cup superfine sugar

• 2 cups mixed berries (strawberries, blueberries, and raspberries)

• 3 cups fresh whipped cream (recipe below)

Directions

1. Preheat oven to 225F.

2. In the bowl of a stand mixer, place the egg whites, cream of tartar, vanilla bean paste, and a pinch of salt; use a whisk to mix the ingredients and break up the eggs until they're frothy.

3. Place bowl on stand mixer and use whip attachment to whip egg whites until they reach soft peaks; sprinkle sugar in slowly and continue whipping until the whites are glossy and they reach the stiff peak stage.

4. Place meringue in a large pastry bag fitted with a large round tip or use a spoon to form 4-inch circles of meringue on parchment paper lined sheet pans.

5. Bake meringue disks for 90 minutes, then turn the oven off and allow meringues to cool completely without opening the door (I often leave them in there overnight).

6. Store in an airtight container. Makes at least 12 4-inch meringue disks.

To Make 6 Pavlovas:

• Place 6 meringue disks on dessert plates; top each with 1/2 cup whipped cream and 1/3 cup mixed berries. Serve right away.

Notes

• For best results, do not attempt to make meringues during high humidity weather.  

• To make whipped cream:  combine 1 1/2 cups heavy cream with 3 tablespoons of confectioner's sugar and 3/4 teaspoon pure vanilla extract.  Use a whisk or hand held electric beater to whip until doubled in volume.  

My Dad's Deli-Style Potato Salad

Some of the best recipes are made with the most basic of ingredients and that's the case with my Dad's Deli-Style Potato Salad.  The ingredient list is small, but there's a whole lot of flavor packed in there.  On a side note - July is a special month for him because it's the month he emigrated to this country.  He loves this land and he's one of the most patriotic people I know, so Happy 45th Anniversary to you Dad!

My Dad's Deli-Style Potato Salad

makes 5 pounds

Printable Recipe

Ingredients

• 5 pounds white or red new potatoes, cut into 1-inch cubes

• 8 cups water

• 1 teaspoon kosher salt

sauce:

• 2 cups mayonnaise (we love Duke's)

• 1/4 cup white distilled vinegar

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1 cup finely minced onion

• optional garnish - chopped parsley, chives, scallions, etc.

Directions

1. Place the cubed potatoes in a 6-quart stockpot, add water and 1 teaspoon of kosher salt; bring to a boil and cook until fork tender. 

2. Drain and cool potatoes completely.

3. In a large bowl, whisk together mayonnaise, vinegar, onion, salt, and pepper.

4. Pour the mayonnaise mixture over the cooled potatoes; gently mix and garnish if desired. 

5. Refrigerate leftovers.