Beautiful Food, Travel & Design
This mini pavlovas recipe with blood orange curd has individual vanilla bean pavlovas and a tart and sweet blood orange curd. They look fancy but are so easy.
After the first bite of these mini vanilla bean pavlovas with blood orange curd, Pat pronounced them one of the best desserts he has ever had. I can’t make this stuff up folks! Given how easy these were to whip up, it’s safe to say I’ll be making pavlova more often…. Read More »
A gorgeous and delicious recipe for pistachio pavlova with rhubarb curd. Make it a day in advance and only have 5 minutes of assembly time before serving!
All rhubarb all the time has been my motto this Spring.
I’m not the only one. It seems like everyone I’ve talked to lately has been on the hunt for rhubarb! It makes me miss my time in the midwest, where rhubarb was found in abundance this time of year. People brought it by the armful to work, and my mother-in-law had a particularly robust patch. Sort of like our lemon situation here in San Francisco.
Luckily, I found rhubarb at the Ferry Building Farmer’s Market this year. Thank goodness, because I’ve had rhubarb pavlova on the brain for some time. I’ve made pavlova before, but this version has pistachios nestled in the layers of baked meringue. It’s quite spectacular really and pairs well with the tart rhubarb.
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I’ve had lemons on the brain lately. I mean, it’s hard not to with a backyard lemon tree brimming with possibilities in the form of bright yellow orbs of deliciousness.
Coming from the midwest where a lemon means a trip to the grocery store, I just can’t bear to waste a single one. Our kitchen has been positively overflowing with lemon desserts these days. So much so that I had to invite some friends over to help me eat them all, including the mini pavlovas with lemon curd recipe you find below. But that’s a story for a different day or a different blog post at least!… Read More »