Strawberry Kiwi Pavlova with Agave Sweetened Cream
My husband’s mother is from Australia and his father from New Zealand. The most celebrated dessert reining from down under is “Pavlova” named after the beautiful dancer Anna Pavlova. Our family often serves this dessert at birthday parties, Passover, and dinner parties. Aunt Lynette is the ultimate Pav maker and I owe this recipe to her. I made a few changes to reduce the sugar in both the meringue cake and the cream topping. Here is Anna Pavlova in a beautiful meringue like ballet tutu, quite resembling the cake itself. I hope you enjoy this light and elegant dessert as much as we do.
Anna Pavlova (Photo credit: Wikipedia)
Ingredients:
5 large egg whites, room temperature
Pinch of salt
1 cup superfine sugar
2 teaspoons cream of tartar
1 tablespoon corn starch
2 teaspoons white-wine vinegar
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped
1 teaspoon agave nectar
1 teaspoon vanilla
Strawberries and kiwis
Directions:
1. Preheat oven to 300 degrees. There are two ways to bake Pavlova, one is free form on parchment paper and baking sheet, the other is in a spring form pan with a removable collar. For free form look, use an 8-inch bowl as a guide, and trace the perimeter of the bowl onto a sheet of parchment paper. Transfer parchment paper, pencil side down, to a baking sheet. Set aside. Form spring form pan, lightly grease entire plan and dust with cornstarch, set aside.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch and cream of tartar and continue whipping until stiff. Add vinegar, and vanilla; gently fold to combine.
3. For free form look, mound the meringue in the center of the 8-inch circle. Using a spatula, evenly spread meringue out towards the edges. For spring form pan, gently spread mixture in pan using spatula. Transfer to oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour and 15 minutes.
4. Turn off oven and let meringue cool completely in oven with oven door slightly ajar.
5. Beat heavy whipping cream in mixer. Add 1 teaspoon agave nectar and 1 teaspoon vanilla. When meringue is cool and completely dry, top with whipped cream and arrange kiwis and strawberries on top.
Here is a simple gluten-free sweet pie crust recipe, or pate choux which you can use instead of the sugar cookie crust in my recent recipe for gluten and dairy free Berry Tarlets: http://thepurepantry.com/2012/04/the-blender-girl-features-the-pure-pantrys-gluten-freedairy-free-berry-cheesecake-tartlets/
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan
Makes 1 pie crust for 9 inch pan or 8 individual tartlet pans
½ cup (1 stick) chilled butter or coconut oil
½ cup non-hydrogenated shortening by Spectrum
½ cup rice flour
½ cup sweet rice flour
1 cup potato starch flour
½ cup cornstarch
1 teaspoon xanthan gum
2 tablespoon sugar
1 egg or equal equivalent egg replacer
2 tablespoon cold water
1 teaspoon cider vinegar
1 Cut butter or margarine into small pieces with a knife. Blend butter and shortening with dry ingredients using finger tips.
2 Add egg, cold water and cider vinegar and blend until well combined. If too sticky, add a small amount of rice flour. Roll dough into ball and flatten. Cover with waxed paper and chill for 30 minutes.
3 On floured parchment paper or surface, roll out dough. Fit into pie plate or individual tart pans. If filling with cream pie filling or fruit, bake crust at 350 for 12-14 minutes. Otherwise, follow baking instructions the pie recipe you are preparing.
Gluten-free Easter Brunch
Here is a menu that is easy to make ahead so you can enjoy the Easter festivities! Make the Frittata in advance by blending all the ingredients and placing them in the springform pan in the refrigerator prior to baking. Pop in the oven about an hour before you are serving brunch. The gluten-free Raspberry Scones can be made the day before as can the Citrus Brunch Cake. The Quinoa Mango Avocado Salad is a breezy recipe that can be make in under 20 minutes. Happy Easter and Happy Gluten-free Entertaining!
Baked Asparagus Red Pepper Frittata
Gluten-free Asparagus Frittata - "Fresh from Elizabeth's Kitchen" cookbook
Gluten-free
Serves 8
2 tablespoons olive oil
¾ cup red bell peppers, finely chopped, or ¾ cup tomatoes, finely chopped — juice drained off
¾ cup onion, finely chopped
5 spears asparagus, washed, trimmed and sliced into ½ in. pieces
1 garlic clove, minced
5 large eggs or 5 egg whites and 2 whole eggs, beaten
1 cup ricotta cheese or low-fat cottage cheese
1/3 cup Elizabeth’s Flour Blend (recipe here) or 1/3 cup The Pure Pantry Gluten-free All-Purpose Baking Mix
1 tablespoon fresh basil
1 10 oz pkg. frozen chopped spinach, thawed, squeezed dry
1 cup feta cheese, crumbled
½ t. sea salt
½ t. pepper
Spray 9 inch spring form pan with cooking spray. Preheat oven to 350˚ F. Place olive oil to large skillet and heat over medium heat. Add red bell pepper, onion, asparagus and garlic. Sauté until tender for about 2 minutes. Remove from heat, drain any excess liquid and cool. In a mixing bowl combine beaten eggs, ricotta and baking mix until well blended. Add basil, chopped spinach, salt and pepper, cooked vegetables and crumbled feta cheese.
Pour mixture into prepared spring form pan, place pan on baking sheet. Baking for 45-50 minutes. Let cool 5 minutes before cutting.
Quinoa Mango Avocado Salad
Serves 4-6
Ingredients:
1 ½ cups chicken stock (or vegetable stock for vegan option)
¾ cup quinoa
1 teaspoon finely chopped garlic
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1 ½ teaspoon curry powder
1 mango – peeled, seeded and half of it diced, the other half sliced for garnish
3 green onions, chopped
½ cup slivered almonds, lightly toasted
1 avocado, sliced for garnish
Instructions:
Place chicken stock, quinoa, garlic, salt and pepper and bring to boil over high heat. Reduce heat to a simmer, cover and cook until all water is absorbed, about 10-15 minutes.
Let quinoa cool. Place cooked quinoa in a medium serving bowl and stir in curry powder, mango and green onions. Sprinkle with toasted almonds, garnish with mango slices and avocado slices and serve.
Gluten-free Raspberry Scones
Gluten-free/Dairy-free
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”
Makes 8-10 scones
Ingredients:
2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe) plus 2 tsp. baking powder
OR 2 cups All Purpose Gluten-free Baking Mix from The Pure Pantry
½ cup millet flour or almond flour
½ cup butter, chilled, or coconut oil, chilled
2 eggs or egg replacer
2 tablespoons agave nectar, preferably Nature’s Agave Amber variety
¾ cup fresh raspberries
½ cup So-delicious Coconut Milk Creamer (dairy-free) or regular cream
Raw sugar for topping (optional)
Instructions:
Preheat over to 375˚F. Grease cookie sheet and lightly dust with baking mix or rice flour.
In a large bowl add the baking mix (add baking powder if using Elizabeth’s Flour Blend) and almond or millet flour.
Cut butter or coconut oil into small pieces with knife. Add to flour mixture. Blend butter with a fork or your fingers until it resembles course meal. Add eggs (or egg replacer) and agave nectar, stirring just until dry ingredients are moistened. Wash and drain fresh raspberries. Fold in raspberries. Dough will be sticky.
Lightly dust a work surface and hands with rice flour or baking mix. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.
Place coconut milk creamer or regular cream in small bowl. Using a pastry brush, generously brush cream on top of scones. Sprinkle with raw sugar. Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones and serve.
Easter Citrus Brunch Cake with Lemon Strawberry Glaze
Serves 6-8
Ingredients:
½ cup coconut oil at room temperature (or non-hydrogenated shortening)
1 cup organic sugar
2 eggs (or equivalent egg replacer)
2 tablespoons honey (or agave nectar)
1 t. vanilla
1 T. lemon zest
1 T. orange zest
2 cups Elizabeth’s Gluten-free Flour Blend (cookbook recipe) or organic All Purpose Baking mix from The Pure Pantry
1 t. baking powder
3/4 cup water
Preheat oven to 350˚F.
In a large mixing bowl, cream coconut oil and sugar in electric mixer. Add eggs (or egg replacer), one at a time, mixing until well blended. Add honey or agave nectar and vanilla.
With fine grater, grate the yellow skin of a lemon until you have 1 tablespoon. Add lemon zest to mixing bowl. Grate the skin or an orange until you have 1 tablespoon. Add orange zest and blend in both citrus zests.
With mixer on low setting, add baking mix and baking powder Blend until combined. Add water and blend until smooth but do not over mix. Pour into greased 4 cup (small) bundt pan or 10 inch cake pan for 35 minutes or until toothpick comes out clean. Cool. Turn out onto plate. Pour Lemon Strawberry Glaze on top and garnish with fresh strawberries.
Lemon Strawberry Glaze
½ cup lemon juice
½ cup agave nectar
1 tablespoon strawberry jam
1 T. lemon zest
1 cup powdered sugar
Instructions:
Stir together lemon juice and agave in medium mixing bowl. Add lemon zest and strawberry jam and whisk to combine. Sift in powdered sugar and blend together. Pour glaze over cake.
What is Easter without beautiful flowers? Here are a couple flower arrangement ideas. The first one is from my friend Jennifer Cole of Jennifer Cole Florals. She has an amazing knack for designing creative and gorgeous arrangements for weddings, showers, events and home entertaining. I love the bright poppies and the use of star jasmine which will bring a spring time fragrance to the whole room. Check out her blog at: http://jennifercoleflorals.com/blog/.
Photo courtesy of Jennifer Cole Florals
This is also a great Easter table idea from Jenny Steffens Hobick’s blog: http://jennysteffens.blogspot.com/. I love the use of live potted daffodils and easter eggs. Jenny has fabulous entertaining ideas, although she is not a gluten-free cook, I get a lot of inspiration from her. Photo from Jenny Steffen’s blog.
I was recently in a new shop in Encinitas called Olive and Baker and was so excited they carry infused organic olive oils! Of course I couldn’t taste all theirwonderful offerings because the only thing they had to sample them with was, of course, regular bread. Then I remembered the delicious Foccacia bread I used to make before I had to go gluten-free. I purchased a bottle of their Tuscan Herb Blend — which boasts fresh flavors of an Italian herb garden: oregano, rosemary, sage, and garlic. Decided I had to create a gluten-free foccacia bread recipe to dip into this fabulous oil!
Focaccia makes a nice appetizer served with special oils like Olive and Baker’s or can be served at dinner with soup or salad. It also make a nice gift — wrap it up pretty and give it to someone with a small bottle of speciality olive oil.
Tuscan Focaccia Bread
Gluten-free, Dairy-free option
1 ¾ cups luke warm water
2 ½ teaspoon active dry yeast (1 packet)
2 teaspoons raw organic sugar
1 organic egg, beaten
3 tablespoons organic olive oil, divided
2 cups organic brown rice flour
½ cup organic potato starch flour
½ cup organic sorghum flour, corn flour or amaranth flour
3 teaspoons xanthan gum
2 teaspoons sea salt, divided
2 teaspoons freshly chopped rosemary, divided
2 teaspoons freshly chopped garlic, divided
2 teaspoons freshly chopped oregano, divided
½ shallot, thinly sliced into rings or half rings
Optional toppings:
6 sundried tomatoes, chopped
6 kalamata olives, halved and pitted
¼ cup Parmesan cheese, grated
In an electric mixer fitted with dough hook combine the luke warm water, yeast, and sugar. Let stand for 5 minutes. In a medium mixing bowl combine brown rice flour, potato starch flour, sorghum flour, xanthan gum and 1 teaspoon sea salt. Add beaten egg and 2 tablespoons olive oil to yeast mixture. Stir in the flour mixture, ½ a cup at a time.
Transfer the dough to a lightly oiled bowl, cover with a linen towel and let it rise in a warm place for 1 hour, or until it is double in size. Or, place dough in bread machine and set for “dough” setting.
Once dough has risen, grease your hands with olive oil and knead 1 teaspoon rosemary, 1 teaspoon garlic, and 1 teaspoon oregano into the dough. Press dough into 9 x 12 baking pan, and let it rise in a warm place for an additional 30 minutes, covered with a linen towel.
Preheat oven to 350 ˚ F. Brush the top of the bread with remaining olive oil, top with shallot rings, the remaining rosemary, garlic and oregano and any of the optional toppings, except the Parmesan cheese which should be grated on top after baking.
Bake the focaccia for 20 minutes or until golden brown. Let cool for 5 minutes before cutting rectangular pieces. Serve with a blend of olive oil and balsamic vinegar or an infused olive oil.
