Joy the Baker » rosemary

Pavlovas with Cranberry Orange Rosemary Sauce

joythebaker — Thu, 23 Dec 2010 21:27:55 +0000

Let’s add sweetened egg whites and cranberry sauce to the list of things my cat eats.

No… it’s not like I scooped a healthy portion of meringue into his bowl. He prefers much more crafty measures… like jumping on the counter while I’m busy with my camera.

The only reason I know he’s such a crafty monster is because he emerged from the kitchen with a meringue covered, sticky cat face.

And… bath time.

I’ve been on an ice cream making kick lately so I’m about up to my ears in egg whites…. which kinda grosses me out. Do egg whites gross you out too?… yea. Slime.

But! Whipping up whites into meringue turns them from slime to something crisp and marshmallowy.

You can top these pavlova with anything: fresh fruit, jam, chocolate sauce, nutella or whipped cream. Whatever you have on hand. I happened to have half a bag of cranberries, half an orange and some random rosemary. These things are delicious together. To be sure.

Pavlovas with Cranberry Orange and Rosemary Sauce

inspired by Simply Recipes

makes 8 to 10 medium sized pavlovas

Print this Recipe!

1/2 teaspoon cream of tartar OR 2 teaspoon distilled while vinegar

pinch of salt

1 1/2 tablespoons cornstarch

1 1/2 cups granulated sugar

3/4 cup (6 ounces or about 6) large egg whites, at room temperature

1 teaspoon pure vanilla extract

For the Cranberry Sauce

1 1/2 cups fresh cranberries

2 tablespoons brown sugar

pinch of salt

zest of half an orange

1/2 cup orange juice

1/4 cup water

1 sprig rosemary

For the Pavlova:

Place a rack in the center of the oven and preheat oven to 275 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk together cornstarch and granulated sugar and set aside.

Clean the bowl of an electric stand mixer very well. Dry the bowl well. Add the egg whites, a pinch of salt and cream of tartar to the bowl. Fit with a whisk attachment and beat the egg whites on medium speed until soft peak/trails begin to form, about 3 minutes. Gradually add the sugar and cornstarch mixture, increasing the speed to high. Let mixture beat on high speed for a minute before adding the vanilla and vinegar (if using instead of cornstarch). Beat until glossy stiff peaks form, about 4 or 5 minutes.

Use a large spoon to dollop meringues onto lined baking sheets. Create an indentation in the center of the egg clouds. Place in the oven and reduce heat to 250 degrees F. Let bake for 50-60 minutes, or until firm and hallow. If meringues begin to crack or brown, decrease the oven temperature to 175 degrees.

Make the cranberry topping while the meringues bake.

Combine all ingredients in a medium saucepan. Cook over medium heat until cranberries begin to pop and break down, about 5 minutes. Turn flame to low and cook another 3 minutes, until enough liquid has absorbed and you’re happy with the consistency. Remove the rosemary sprig and serve warm over pavlovas.

Lemon Rosemary Palmiers

joythebaker — Sun, 16 Aug 2009 18:19:15 +0000

Let’s play a game called What’s on Your Nightstand?. What? Too personal? Oooh come on! We’re all friends here. Let’s try to figure out what our night stands say about the state of our lives.

On my night stand is:

1 Ikea lamp.

A water color painting made by my aunt in the 80′s.

A cup of what once was hot lemon water with honey, now just a mass of lemon seeds at the bottom of a mug.

A glass bowl with a ring and a business card for a French bed and breakfast.

Two books: Unaccustomed Earth and Seize the Day.

My credit card, and a small bowl with cookie crumbs in it… Lemon Rosemary Palmier cookie crumbs.

What might my night stand contents say about me? I love a home furnishing bargain. When I run out of tea I make do with lemons. I can’t sleep in jewelry and I like to daydream about vacationing in the French countryside. I either read a book or go internet shopping before I fall asleep, and I eat cookies in bed. All things considered, it seems like a pretty cushy and self indulgent life…. plus, cookies!

I’ve taught you how to make Palmiers. Have you made them yet? It’s amazing how easy they are. The only trick is to get the right store-bought puff pastry. Make sure to buy an all butter puff pastry like Dufour. Puff pastries that aren’t made with all butter are liable to have all sorts of mystery fat in them. Ick.

These Palmiers are flavored with lemon zest and fresh rosemary. They’re delicate and sophisticated but delicious enough to munch on in bed on a Saturday night.

Lemon Rosemary Palmiers

Print this Recipe!

1 package puff pastry

1 scant cup of sugar

zest of 1 large lemon or 2 small lemons

1 teaspoon finely chopped fresh rosemary

Preheat the oven to 400 degrees F. Finely chop fresh rosemary and set aside. Measure out one cup of granulated sugar (it doesn’t have to be exact). On a clean, flat surface rub lemon zest into the sugar using a bench knife or the back of a spoon. The sugar will become fragrant as the zest is rubbed into it. Sprinkle about half of the lemon sugar onto a clean work surface. Unfold the thawed puff pastry onto the sugared surface and sprinkle the top of the pastry with the remaining lemon sugar.

The Dufour Puff Pastry unfolds out of the package just about the length and width you’re looking for. You’ll just need to roll it to thin it a bit, extending it about 1/2 to 1-inch on all sides.

What’s that? You have a little rip on the seam of your puff pastry!? Me too. Maybe just try to patch that up a bit. But really? It’s not that big a deal. Don’t sweat it!

Sprinkle the surface with fresh rosemary.

Your puff pastry should be roughly 8(to10)x12-inches in size. Now start rolling. Roll up the left vertical side towards the center seam. Roll the right vertical side towards the center too.

Gently press together. Wrap in plastic wrap and refrigerate for an hour, or until cold and firm.

Remove dough from the fridge and slice in 1/2-inch slices. Place on lined baking sheet. Bake in 400 degree F oven for 10 to 15 minutes of until golden brown. You may want to rotate the baking sheet halfway through baking. Keep a close eye on the cookies after about 11 minutes. They might burn quickly.

If using just a greased and floured baking pan instead of a parchment or silicone lined pan, remove the cookies from the pan immediately after they come out of the oven. If you’ve lined you baking sheet, you’re fine to let the cookies cool on the sheet.