Subject: Pavlova
From: Unicorn (unicorn@indenial.com)
Date: Fri Apr 14 2000 - 16:30:34 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Jacqueline Russakis:
I love to cook and try new recipes and I love your magazine. I must
admit, however, that I am not much of a baker. A few weeks ago I was
going to make a flourless cake recipe I had found on line, for a
friend's birthday. The recipe said to line a spring form pan with wax
paper and butter paper. I made a shopping list and went to the
grocery store. After an intense search and assistance from store
personnel, I was still unable to locate the "butter paper". I asked a
friend, who does a lot of baking, "What is butter paper?" When she
could stop laughing, she told me that the recipe meant for me to
butter the wax paper. I did, but whenever I am in a grocery store, I
still can not help but glance on the shelves for the butter paper.
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T O D A Y ' S R E C I P E
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This dish is the center of a rivalry between Australians and New
Zealanders, both of whom claim to have originated it. They do agree
that it was named after the famous Russian ballerina Anna Pavlova
during a visit to both of those countries in the late 1920s.
Pavlova
4 egg whites at room temperature
1 cup (250 ml) sugar
1 tsp (5 ml) white vinegar
1 tsp (5 ml) vanilla extract
1 cup (250 ml) heavy cream, whipped
Sliced fruit (kiwis, strawberries, bananas) for garnish
Beat the egg whites, sugar, vinegar, and vanilla together until very
stiff, about 12 to 15 minutes. Place the mixture on a baking sheet
lined with lightly oiled wax paper or aluminum foil, forming it into a
slight mound. Bake in a preheated 300F (150C) oven for 40 minutes.
Cool on a wire rack and place the meringue on a serving platter.
Immediately before serving spread with the whipped cream and decorate
with sliced fruit. Note: Individual servings may be made by making
individual meringues. Serves 6 to 8.
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