NICOLE'S RHUBARB-STRAWBERRY PAVLOVA
Chef Nicole Plue serves this sweet-tart Pavlova at New York City's Guastavino restaurant.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 8
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line two baking pans with parchment paper. Set aside. In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, beat egg whites, salt, vanilla extract, and cream of tartar on medium-high speed until medium peaks form. Slowly add sugar; continue beating until firm peaks form. Fold in cornstarch.
- Transfer mixture to a large pastry bag. Use scissors to cut 3 inches off of the tip. Pipe mixture into eight large mounds onto prepared baking pans. Bake until meringues are crisp on the outside but their consistency resembles marshmallow on the inside, about 1 hour. Serve with poached rhubarb with strawberries, yogurt cream, and strawberry sauce.
STRAWBERRY-RHUBARB BUCKLE
Provided by Geoffrey Zakarian
Categories dessert
Time 2h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the crumble topping: Combine the granulated sugar, flour and cinnamon in a bowl and mix to combine. Add the butter and cut in with a fork or pastry cutter until the mixture is crumbly in texture. Set aside.
- For the strawberry-rhubarb buckle: Preheat the oven to 375 degrees F. Grease a 9-inch springform pan or round cake pan with butter.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and granulated and brown sugars. Mix on medium speed until well creamed, 2 to 3 minutes. Add the eggs one at a time and mix until fully incorporated. Add the lemon zest and vanilla extract. Continue to mix until well blended, about 1 minute.
- In a medium bowl, combine the flour, baking powder, salt and nutmeg and whisk to blend. Turn the mixer to low and slowly add the dry ingredients to the egg mixture and mix until well blended, about 1 minute. Fold the strawberries and Partially Poached Rhubarb into the batter with a rubber spatula.
- Spread the batter into the prepared pan. Top with the crumble topping. Bake until the crumble is golden brown and the cake is cooked through, 40 to 50 minutes. Allow the cake to cool to room temperature.
- Remove the cake from the pan and transfer to a serving plate. Slice and serve topped with whipped cream or vanilla ice cream, if desired.
- Combine the rhubarb, granulated sugar and 1 cup water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Once it reaches a boil, remove from the heat and let cool in the pan with the juices, about 45 minutes.
POACHED GARLIC SOUP
Provided by Michael Chiarello : Food Network
Time 1h20m
Yield 7 cups, 4 to 6 servings
Number Of Ingredients 13
Steps:
- Peel the garlic cloves, cut in half lengthwise, and remove the central greenish core. Put in a small pan of salted water and bring to a boil. Drain and repeat twice to remove the garlic's heat and leave only the sweetness behind.
- Heat the olive oil in a large, heavy pot over medium heat until hot. Add the onion, leek, celery, bay leaf, and a little salt to draw the water out of the onion. Cover and cook until the vegetables are soft but not brown, about 10 minutes. Add the potatoes. Add the blanched garlic and stock. Season with salt and pepper, to taste. Bring to a boil over high heat, reduce the heat to a simmer, cover and cook until the vegetables are very tender, about 15 minutes.
- Remove soup from the heat and cool to room temperature. Place cooled pot with soup in refrigerator to chill. Day of party re-heat soup over medium heat. Add the oregano, spinach, and cream and cook 1 minute to wilt the spinach. Transfer to blender and carefully blend until smooth *see note below.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
NICOLE'S POACHED RHUBARB WITH STRAWBERRIES
This fruit sauce tops the delicious Pavlova served by pastry chef Nicole Plue, of New York City's Guastavino.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Place rhubarb in a medium bowl. In a small saucepan, combine sugar, vanilla bean, orange zest, and 2 cups water. Bring to a boil, and immediately pour over rhubarb. Set aside until rhubarb is soft and tender, about 1 hour. Drain rhubarb. Chill, reserving syrup for another use. Stir strawberries into rhubarb mixture.
STRAWBERRY & RHUBARB CRUMBLE
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Provided by Sara Buenfeld
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
POACHED RHUBARB
I begin many of my rhubarb recipes by briefly poaching thick slices in a sugar syrup with the seeds and pod of a vanilla bean. (Don't be alarmed by the amount of sugar; it's mostly drained off.) It's a method I learned from the pastry chef Jacquy Pfeiffer. Once poached, the rhubarb has many uses, both sweet and savory. And the pink vanilla-specked syrup is delicious over ice cream or strawberries, or stirred into yogurt.
Provided by Martha Rose Shulman
Categories easy, quick, jams, jellies and preserves
Time 10m
Yield 1 1/2 cups (plus 1 2/3 cups syrup)
Number Of Ingredients 3
Steps:
- Combine 1 1/4 cups water and the sugar in medium saucepan. Add vanilla seeds and pod. Bring to a boil over medium heat, stir until sugar dissolves and add rhubarb.
- Reduce heat to low and gently simmer rhubarb for 5 minutes, or until it can be easily pierced with the tip of a knife but remains intact. Do not overcook, or else rhubarb will fall apart.
- Strain rhubarb over a bowl. Store syrup and poached rhubarb separately.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 0 grams, Carbohydrate 53 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 51 grams
POACHED RHUBARB
Rhubarb leaves contain a natural toxin and should not be eaten. Simply cut them off and discard. Poached rhubarb can also be served with roast pork, ice cream, waffles, or toast. Use this to make our Rhubarb Float with Buttermilk Sorbet.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1 1/3 cups rhubarb and 2 cups poaching liquid
Number Of Ingredients 5
Steps:
- Stir together sugar and 1 1/2 cups water in a medium saucepan. Add vanilla bean and seeds, lemon zest and juice, and salt. Bring to a boil, stirring until sugar has dissolved. Add rhubarb. Reduce heat; partially cover, and simmer, stirring occasionally, until rhubarb is just tender and beginning to break down, about 5 minutes. Remove from heat.
- Using a slotted spoon, transfer rhubarb to a bowl. Let rhubarb and poaching liquid cool completely. Remove vanilla bean from poaching liquid and discard.
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