Wedding Anniversary Appetizers ~ Clams Casino

Legend has it that clams casino was first served at the Narragansett Pier Casino in Rhode Island in 1917, or possibly earlier. It is fun to imagine dining at this luxury resort on the water 100 years ago. Eater.com featured an in depth article about the history of clams casino, which I found fascinating. If you’d like to learn more, I think it’s an interesting read!

The dish has stood the test of time for good reason. Traditionally the clams are served on the half shell and topped with toasted breadcrumbs and bacon. How can you go wrong with that? 😉 I used panko breadcrumbs and prosciutto for my version.

Clams Casino

Serves 2

About 1 tablespoon high heat cooking oil

1 small shallot, minced

1 garlic clove, minced

Pinch of red pepper flakes

1/4 cup dry white wine

1/2 cup low-sodium chicken stock

1 pound Manila clams

Salt to taste

Freshly ground black pepper to taste

1/2 cup (approximately) panko breadcrumbs

High heat cooking spray

2 or 3 slices prosciutto, sliced into small pieces

Place your oven rack in the middle and preheat the broiler. Set aside a casserole dish that is large enough to hold all of the clam halves in a single layer.

In a large sauté pan with a lid, heat the oil. Once the oil is hot and shimmering, cook the shallot until softened. Then add the garlic and red pepper flakes, and cook until fragrant. Add the white wine and stock, and bring to a boil. Add the clams, cover the pan, and cook until they are just opened. Transfer the opened clams to a plate to cool slightly. Season the broth with salt and pepper.

Remove the top shell of each clam. (I found that kitchen shears worked well.) Loosen the meat from the bottom shell. Place each clam half in the casserole dish.

Spoon a little bit of the white wine mixture (that the clams cooked in) to each clam. Top the clams evenly with panko. Spray the top of the breadcrumbs with a light coating of cooking spray.

Broil until the panko is lightly golden brown, about 3 or 4 minutes. Watch them very carefully so they don’t burn.

Top each clam with a small piece or two of prosciutto. Serve immediately.

Wedding Anniversary Appetizers ~ Crab Rangoon Dip with Wonton Crackers

It’s our wedding anniversary weekend once again! This year was lucky 17. 🙂

We celebrated at home with delicious Northwest seafood. I’ve been exploring vintage recipes this year, and I made three classic seafood appetizers with a twist for this occasion: crab Rangoon, crab imperial, and clams casino.

Crab Rangoon is an old tiki bar classic, and it can sometimes be found at Chinese or Thai restaurants. The filling is typically made with cream cheese and a tiny bit of imitation crabmeat. Then the filling is wrapped in a wonton wrapper and the whole thing is deep-fried. For my version, I made a dip based on the classic filling, but I used real Dungeness crab and a higher ratio of crab to cream cheese. I also made crab shaped crackers for dipping. 🙂

Crab Rangoon Dip with Wonton Crackers

Wonton wrappers

High heat cooking spray

Sea salt, to taste

2 ounces reduced-fat cream cheese

4 ounces lump crabmeat, picked through to make sure there are no hidden shells

1 scallion, green part only, minced

1/4 teaspoon soy sauce

1/8 teaspoon fish sauce

1/8 teaspoon Worcestershire sauce

1/4 teaspoon toasted sesame oil

Freshly ground black pepper to taste

Salt (if needed) to taste

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

Cut your wonton wrappers into desired shapes. Spray the wrappers with a light coating of cooking spray, and season with a sprinkling of sea salt.

Bake for about 10 to 15 minutes, or until the wonton wrappers are golden brown and crunchy.

In a medium bowl, mix together all of the remaining ingredients.

Serve the dip in a ramekin or dish alongside the crunchy wonton wrappers for dipping.

One more tropical celebration of summer! ~ Luau Meatballs

I made one more tropical recipe to celebrate this beautiful summer! I am soaking up the sunshine and warm weather while we still have it. It has been an especially lovely summer here in Seattle.

The pineapple cocktail sticks are from Two’s Company. They were too cute to pass up when I saw them at the store. 🙂 I wanted to use them before the summer’s end. These cocktail sticks were actually the inspiration behind this pineapple recipe!

The adorable summer pineapple printable banner is from My Sister’s Suitcase. It is free to print for your personal use. 🙂 I hope you’ll go over to their website to check out all of the fun things they have posted.

Luau Meatballs

2 tablespoons panko breadcrumbs

2 tablespoons minced shallot

2 green onions, minced

3 tablespoons minced cilantro

1/2 teaspoon soy sauce

1/2 teaspoon kosher salt

3/4 pound ground pork tenderloin

1 cup fresh pineapple juice

2 tablespoons rice wine vinegar

2 teaspoons cornstarch

12 fresh pineapple pieces, for garnishing

Preheat your oven to 350 F. Line a baking sheet with parchment paper.

In a large bowl, mix the panko, shallot, green onions, cilantro, soy sauce, and salt. Add the pork and mix well. Form the mixture into about 12 meatballs. Place the meatballs on the prepared baking sheet.

Bake the meatballs for about 12 minutes, or until they are just cooked through. Be careful not to over bake or your meatballs will be dry.

In a medium saucepan, bring the pineapple juice to a simmer. In a small bowl, whisk together the vinegar and cornstarch to make a slurry. Whisk the slurry into the simmering pineapple juice. Cook until thickened.

Dip each meatball in the pineapple sauce. Top with a piece of pineapple. Serve on a cocktail stick with extra sauce for dipping.

London Sweets ~ Eton Mess Cupcakes

My sweetie recently came home from a trip to London where he did the sweetest thing for me (literally!) He stopped by Crumbs and Doilies cupcake shop and picked up some mini cupcakes for me. He hand carried the cupcakes through Germany and all the way home to Seattle. I was so delighted! Amazingly, they made it in one piece, and they were truly delicious! I savored every bite.

Since I can’t have cupcakes delivered from London everyday, I thought I’d make Eton mess cupcakes in my own kitchen. Eton mess is traditionally a mix of whipped cream, crumbled meringue, and strawberries all mixed together into a delicious mess. This is a cupcake version, inspired by Cupcake Jemma.

I used my favorite yellow cupcake and meringue recipes from previous blog posts. I transformed the yellow cake into a strawberry cake by replacing some of the milk with strawberry purée. Then I filled the cupcakes with more sweetened and reduced purée. I topped them with whipped cream mixed with a good amount of crumbled meringues and strawberries. Yum!

Eton Mess Cupcakes

For the meringue:

4 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

Pinch of salt

1 teaspoon cornstarch

1 teaspoon vanilla extract

For the sauce:

1 pound strawberries, green tops removed (Some of the berries will be used for the sauce, and some will be reserved for the cupcakes)

2 tablespoons granulated sugar

For the cupcakes:

1 1/2 cups whole-wheat pastry flour

1 1/2 teaspoons baking powder

Pinch of salt

1/2 cup light olive oil

3/4 cup granulated sugar

2 large eggs

1/2 cup reserved strawberry purée

2 tablespoons skim milk

1 teaspoon vanilla extract

For the finishing touches:

1 pint whipping cream

12 strawberries, sliced

For the meringue:

Preheat oven to 225 F. Line 2 baking sheets with parchment paper. Wipe the bowl and whisk attachment of a stand mixer with vinegar to ensure it is free of any oil.

Add the egg whites and cream of tartar to the bowl of the stand mixer, and whisk until they begin to look frothy. Very slowly sprinkle in the sugar while continuing to whisk. The mixture will become thick and glossy with stiff peaks. Rub a small amount of the mixture between your fingers, and if it is smooth with no sugar granules remaining, you are there. At this point, add the salt, cornstarch, and vanilla, and whisk until just combined.

Transfer the mixture to a piping bag fitted with a large star tip.

On the prepared baking sheets, pipe the mixture any way you like. Since they will be crumbled, the shape doesn’t really matter.

Bake for about 1 hour and 15 minutes. Then turn off the oven, but leave the meringues in the oven for another 30 minutes. Let cool completely.

For the sauce:

Purée the strawberries in a food processor until smooth. Reserve 1/2 cup for the cupcake base, and place the remaining purée in a small saucepan with 2 tablespoons of sugar. Cook until the strawberry sauce is reduced and thickened, about 10 minutes. Refrigerate the sauce.

For the cupcakes:

Preheat your oven to 350 F.

Line a standard-sized muffin tin with 12 baking liners.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk together the oil and sugar. Add the eggs, one at a time, and whisk until well incorporated. Add 1/2 cup reserved strawberry puree, and whisk until thoroughly mixed with the other wet ingredients. Add half of the dry ingredients, and whisk until combined. Then add the milk and vanilla, and whisk until combined. Finally, add the remaining dry ingredients, and whisk until just combined. Be careful not to over mix.

Divide the batter evenly in the prepared muffin tin.

Bake for about 20 to 25 minutes, or until a toothpick inserted into the center of one of the cakes comes out clean.

Cool completely.

For the finishing touches:

With a large plain piping tip, core the center of each cupcake, being sure not to go all the way down to the bottom. Pipe the strawberry sauce into the middle of each cupcake.

Whip the cream until soft peaks form. Crumble some of the meringues (as many as you like) into the whipped cream, and mix well.

With a spoon, top each cupcake with the whipped cream mixture. Add one sliced strawberry to the top of each cupcake.

Happy Fourth of July! ~ Haupia Stars

I hope you had a festive and fun Fourth!

You might have noticed I am on a Hawaiian kick this summer, exploring the many foods of Hawaii. It’s fun to take a virtual vacation through my kitchen!

I stayed with that theme for the Fourth of July. To celebrate America’s birthday, I barbequed some huli huli chicken from a Cook’s Country recipe, which I would highly recommend. Then the grand finale of our dinner was haupia with fresh summer berries.

Haupia is a traditional Hawaiian coconut pudding with a mild sweet flavor. The consistency is much thicker than most pudding recipes, so it can be cut into shapes with a cookie cutter. I cut mine into stars, and then chose red and blue summer berries to round out the colors of the holiday. 🙂

Haupia

6 tablespoons cornstarch

1/4 cup water

1 can organic coconut milk (Note: Light coconut milk really doesn’t work very well in this recipe)

3 tablespoons granulated sugar

1/2 teaspoon vanilla extract

In a small bowl, whisk together the cornstarch and the water until they make a slurry.

In a medium saucepan, whisk together the coconut milk and sugar. While continuing to whisk, cook the mixture over medium heat until it just begins to boil.

Slowly pour the cornstarch and water mixture into the pan while whisking constantly. Cook until very thick, which will only take about a minute.

Take the pan off the heat. Add the vanilla and whisk well.

Pour the haupia into a 9 by 4 inch loaf pan. Spread until the pudding is an even layer in the pan.

Refrigerate overnight until the pudding is set.

Invert the haupia onto a cutting board. (The smooth side on the bottom makes a better presentation than the top side.) Cut into desired shapes with a knife or cookie cutter.

Serve and enjoy!

Warm Weather Appetizers ~ Chicken Lau Lau on Purple Sweet Potatoes with Taro Chips

The weather is warming up, and that gets me into the mood for something tropical! I decided to cook a traditional Hawaiian dish called lau lau, which means “leaf leaf” in Hawaiian since it uses two different kinds of leaves. I recently learned how to make the classic dish from a native Hawaiian lady, and this is my spin on the tradition. 🙂

I served some of the shredded lau lau as an appetizer on rectangles of purple sweet potato with taro chips to garnish. I love how the colors of the potato and taro compliment one another, and I also think using both the leaf and the root of the taro plant balances the dish nicely.

We enjoyed the remaining lau lau as a main course for a few days (with the extra bits of baked sweet potato!) It is a bit of a project to make this dish, so I recommend making a lot for leftovers. Or, this is a great dish to serve a big crowd. Perfect for a summer backyard luau!

Chicken Lau Lau on Purple Sweet Potatoes with Taro Chips

9 chicken thighs, skin removed, trimmed of excess fat

About 18 fresh taro leaves

About 18 ti leaves or 2 large banana leaves

Hawaiian sea salt

2 large purple sweet potatoes (I used Okinawan sweet potatoes)

Olive oil

Taro chips

Preheat oven to 350 F.

Set aside either a large pot with a lid, or a large casserole dish with two layers of aluminum foil to cover.

Salt the chicken liberally, and rub the salt into the meat with your fingers.

Remove the tough stems from the taro leaves. If using ti leaves, remove the tough stems. If using banana leaves, cut into manageable pieces, approximately 8 or 9 inches in length.

Nestle 2 taro leaves together. Place 1 chicken thigh in the middle of the leaves. Wrap it into a bundle so the chicken is completely covered by the leaves.

Then wrap the taro bundle in the ti or banana leaves so it is completely covered. Either tie the bundles with kitchen twine (or traditionally, the stem of the ti leaf) or make sure the last fold is on the bottom so they stay closed while cooking.

Place the bundles in the prepared pot or dish. Bake for approximately 3 1/2 hours, or until the chicken falls off the bone and shreds easily.

The ti and banana leaves are not edible, so remove before serving.

Shred two or three bundles of chicken for the appetizers. Reserve the remaining lau lau for an easy weeknight main course.

Turn up your oven to 400 F.

Prepare two baking sheets with parchment paper.

Cut 2 large purple sweet potatoes into approximately 1/3-inch slices. Then cut the slices into rectangles.

Toss the rectangles (and the extra bits) in olive oil so every side is well coated. Sprinkle with sea salt, and toss to evenly coat. Arrange the potatoes on the baking sheets in a single layer.

Bake for about 10 minutes, turn the potatoes over, and continue to bake until fork tender.

To serve, top the potato squares with some shredded lau lau chicken. Top each with a piece of taro chip for garnish.

Beachside Snack ~ Crunchy Roasted Chickpeas with Hawaiian Sea Salt

I recently picked up a few bags of crunchy roasted chickpeas at the grocery store, and I discovered a delightful snack! I wondered if I could make them in my own kitchen with canned chickpeas, since the canned variety is much easier for me to find at my local store. Happily the answer is yes! Now they are one of my new favorite summertime snacks, perfect for the beach. They are so simple, but so amazingly crunchy and delicious. They are easy to pack in your beach bag, or you can dress them up for a summer party with cute paper cones made of scrapbook paper.

I have tried several variations of this snack. They are wonderful simply seasoned with salt, but for extra flavor, add a dash of pimentón and cumin with just a hint of cayenne. The sky is the limit on the flavors you can create.

Crunchy Roasted Chickpeas with Hawaiian Sea Salt

1 15-ounce can of chickpeas with no salt added (I used Eden Organic Garbanzo Beans)

Approximately 1 1/2 tablespoons olive oil

Sea salt, ground, to taste

Spices such as pimentón, cumin, or cayenne, to taste (optional)

Make sure your oven rack is in the middle. Preheat your oven to 350 F.

Drain the chickpeas and rinse well. Then spin them in a salad spinner to get off the excess moisture. Gently roll the chickpeas between two layers of paper towels to make sure they are very dry.

In a medium bowl, toss the chickpeas with the oil, salt, and spices (if using), until evenly coated.

Spread the chickpeas onto a rimmed baking sheet, making sure they are in a single layer.

Bake for 35 minutes, tossing once midway through. Then turn off the oven, but leave the chickpeas in for another hour until they are dry and crunchy.

Cool completely. Store in an airtight container.

Maypole Cakes ~ Hummingbird Mini Bundt Cakes with Cream Cheese Filling

Today is May Day, which is also Lei Day in Hawaii! After the chilly and wet winter we’ve had in Seattle this year, I can appreciate a day that celebrates the arrival of springtime and the warm tropical state of Hawaii. (This holiday also gave me an excuse to bake more cake. 😉 ) I celebrated the occasion by making Maypole cakes out of one more batch of tropical hummingbird cakes!

I found the cute May Day printable design that inspired these cakes at ThePolkaDotPosie.com. They are absolutely adorable and free to use for personal use. 🙂 I hope you go over to their website to check out all of the cute designs they have.

I attached thin pastel ribbons to the printout, and mounted it all on a skewer. Then I attached the skewer near the middle of the cake for a cute edible display. I love how the swirl of the Bundt cake design gives the ribbons a little swirl.

Hummingbird Mini Bundt Cakes with Cream Cheese Filling

Makes 6 mini Bundt cakes (and 6 muffins)

For the filling:

8 ounces reduced-fat cream cheese, room temperature

1/4 cup granulated sugar

1 egg

1/4 cup all-purpose flour

For the cake:

Butter, softened, for preparing the pan

1 1/2 cups whole-wheat pastry flour

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

Pinch of salt

1/4 cup reduced-fat sour cream

2 tablespoons coconut oil, liquefied

1 egg

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 or 3 bananas, depending on the size)

1/2 cup canned crushed pineapple, drained

3/4 cup pecans, toasted and chopped

1/2 cup desiccated unsweetened coconut (optional)

Powdered sugar, for dusting the cakes (optional)

For the filling:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, and egg. Blend until everything is well combined. Then add the flour, and beat until just combined. Scoop the mixture into a piping bag fitted with a medium round nozzle. Set aside.

For the cake:

Evenly spread a thin layer of butter over all the nooks and crannies of the mini Bundt pan.

(Line a muffin pan with 6 paper liners for the leftover batter and filling if you wish.)

Preheat oven to 350 F.

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

In a medium bowl, whisk together the sour cream, oil, egg, and vanilla. Add the banana and pineapple, and stir until well combined.

Add the wet ingredients to the dry ingredients, and stir until everything is just combined. Add the nuts and coconut (if using), and stir until they are evenly distributed in the batter.

Fill each well of the mini Bundt pan about 1/3 full. With the back of a small spoon, make a channel in the batter all around the pan. Pipe a layer of cream cheese filling into the channel, taking care to keep it away from the sides of the pan. Top the filling with batter until each well is about 3/4 full.

(With the remaining batter and filling, you can make muffins in the same manner, each with a dollop of filling in the middle. Bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the pan to cool on a wire rack.)

Bake the Bundt cakes for about 27 minutes, or until a toothpick inserted into the middle of a cake comes out clean.

Let the Bundt cakes cool in the pan. Once cooled, invert the cakes. If desired, dust with powdered sugar before serving.

Happy Easter! ~ Easter Bunny Rolls

The Easter bunny came to our house today! 😉

I found this bunny roll idea in several places online, and I couldn’t resist making a batch of my own. They are simple and quite adorable.

I made these rolls with my basic whole-wheat dinner roll recipe. I didn’t use dill this time around, but I think an herb of some sort would be delicious. I love this recipe because I can make the rolls in the evening, let them rest in the refrigerator overnight, and then bake them in the morning. There is nothing quite like fresh bread on Easter morning (without having to get up early to make it! 😉 )

Easter Bunny Rolls

Makes 5 dinner rolls

2 tablespoons warm water (about 80 degrees F.)

1/2 tablespoon dry active yeast

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1 tablespoon unsalted butter, melted

1 large egg

1/2 cup low-fat buttermilk

1 3/4 cups white whole-wheat flour

All-purpose flour for dusting work surface

Approximately 1 tablespoon beaten egg

Approximately 1/2 tablespoon coarse salt

Place a piece of parchment paper on a half sheet pan, and spray the parchment with cooking spray. Make sure you have enough room in your refrigerator for the sheet pan where the rolls will rest overnight.

In the bowl of a stand mixer with a dough hook attachment, add the water. Sprinkle the yeast over the water. Let stand until the yeast and water mixture looks creamy, about 5 minutes. Next, add the ingredients from the sugar through the whole-wheat flour to the bowl. Let the mixer knead the dough for about 10 minutes. The dough will be elastic and sticky.

Remove the dough from the bowl onto a clean work surface that is lightly dusted with all-purpose flour. Divide the dough into 6 equal pieces. Sprinkle a little extra all-purpose flour over the dough and on your hands if the dough sticks.

To make bunnies, roll 5 of the pieces of dough into long ropes, each about 12 inches long. Take the two ends of each rope and twist them over each other twice, leaving about an inch of both ends sticking out on top for the ears. Make sure the bottom has a loop with a hole in the middle to make room for the tail. Cut the remaining piece of dough into small pieces for the tails. Roll each piece into a ball, and place the ball in the center of the loop. (If you have leftover dough, you can form a little Easter egg shape to go with the bunnies!) Place all of the rolls on the prepared baking sheet. Take care to leave enough space between the rolls to allow them to rise without touching each other.

Spray the tops of the rolls with nonstick cooking spray and cover with plastic wrap. Let the rolls rest in the refrigerator overnight.

The next day, remove the rolls from the refrigerator. Let the dough rise in a warm place for about 90 minutes, or until close to doubled in size.

Preheat your oven to 350 F. Brush the rolls with the beaten egg, and sprinkle a little coarse salt on top. Bake for about 20 minutes, or until the rolls are golden brown and cooked through.

Easter Eggs ~ Pickled Rainbow Deviled Eggs

Happy Easter!

My mom makes pickled eggs with beets for Easter, just the way my grandma used to make. I think it’s an old Pennsylvania Dutch tradition that made its way into our family. I decided to expand on our tradition this year by dying my eggs pink…and yellow, orange, blue, and purple, and I was delighted with all of the bright colors, which were, amazingly, totally natural! 🙂

After I dyed the eggs, I made them into deviled eggs. Use your favorite deviled egg recipe. I like to use Greek yogurt in mine, so between the pickling and the filling, they have a bit of a tang. These deviled eggs are perfect for an Easter afternoon snack—if they make it that long. 😉

Pickled Rainbow Deviled Eggs

(Inspired by Food52)

For the pickled eggs:

3/4 cup white-wine vinegar

3/4 cup water

1/2 teaspoon kosher salt

3 hard-boiled eggs, peeled (for all 5 colors, use 15 whole eggs)

(Each coloring recipe below is for 1 batch of the basic pickling blend above. To make all 5 colors, make the basic pickling blend in 5 separate batches.)

For pink:

1 small red beet, roasted, peeled, and cut into large pieces

For yellow:

1/2 tablespoon ground dried turmeric

For orange:

1/2 tablespoon ground dried turmeric

1 small piece (the equivalent of approximately 1 1/2 tablespoons) roasted and peeled red beet

For blue:

1/4 small red cabbage, thinly sliced

1 1/2 teaspoons baking soda

For purple:

1/4 small red cabbage, thinly sliced

1 1/8 teaspoons baking soda

Divide the eggs into five glass containers that are big enough for three eggs and one batch of the pickling liquid.

In a small saucepan, bring one batch of vinegar, water, and salt to a simmer. Whisk the mixture to ensure the salt fully dissolves. Then, turn off the heat and add the coloring of your choice.

Pour the colored pickling blend over the top of three eggs, making sure they are fully submerged. Repeat with the remaining four colors.

Refrigerate the submerged eggs until they are the color you desire. I left mine in the pickling blend for a few hours, stirring every hour or so, to ensure they colored evenly. (I found that the pink, orange, and yellow took less time to reach the color I wanted than the blue and purple, so I left the latter colored eggs in the pickling blend longer.) The eggs will also become more pickled with time.

If you make all 5 colors, you’ll end up with 15 whole eggs or 30 deviled egg halves.

Deviled eggs:

Prepared pickled eggs

5 ounces nonfat plain Greek yogurt

2 teaspoons Dijon mustard

2 tablespoons mayonnaise

Salt to taste

Cut each egg in half and remove the yolks.

In a medium bowl, mash the yolks with a fork. Add the yogurt, mustard, mayonnaise, and salt, and mix until the filling is well incorporated and smooth.

Scoop the filling into a piping bag fitted with a star tip, and then, pipe the filling into each egg white half.

Easter Treats ~ Hummingbird Mini Bundt Cakes with Cream Cheese Filling

Happy Easter!

To celebrate the holiday this year I made hummingbird cakes, which are a Southern classic with a tropical twist. They are filled with banana, pineapple, pecans, and sometimes coconut. That combination leads me to dream about warmer weather and palm trees! 😉 Plus the name of the dessert just sounds like springtime to me. I thought they would be perfect for Easter this year.

Hummingbird cakes are usually frosted with a cream cheese icing, but rather than cover the pretty Bundt cake design, I decided to fill mine with a cream cheese filling. The sweet cream cheese is a nice surprise to find when you cut into the cakes.

I used a mini Bundt pan that makes 6 small individual cakes. The pan holds about 4 cups of batter between the cakes. After filling the pan I still had some leftover batter and filling, so I made muffins with the extra in cute Easter liners. The muffins go well with coffee for breakfast. 🙂

Hummingbird Mini Bundt Cakes with Cream Cheese Filling

Makes 6 mini Bundt cakes (and 6 muffins)

For the filling:

8 ounces reduced-fat cream cheese, room temperature

1/4 cup granulated sugar

1 egg

1/4 cup all-purpose flour

For the cake:

Butter, softened, for preparing the pan

1 1/2 cups whole-wheat pastry flour

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

Pinch of salt

1/4 cup reduced-fat sour cream

2 tablespoons coconut oil, liquefied

1 egg

1 teaspoon vanilla extract

1 cup mashed ripe banana (about 2 or 3 bananas, depending on the size)

1/2 cup canned crushed pineapple, drained

3/4 cup pecans, toasted and chopped

1/2 cup desiccated unsweetened coconut (optional)

Powdered sugar, for dusting the cakes

For the filling:

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sugar, and egg. Blend until everything is well combined. Then add the flour, and beat until just combined. Scoop the mixture into a piping bag fitted with a medium round nozzle. Set aside.

For the cake:

Evenly spread a thin layer of butter over all the nooks and crannies of the mini Bundt pan.

(Line a muffin pan with 6 paper liners for the leftover batter and filling if you wish.)

Preheat oven to 350 F.

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

In a medium bowl, whisk together the sour cream, oil, egg, and vanilla. Add the banana and pineapple, and stir until well combined.

Add the wet ingredients to the dry ingredients, and stir until everything is just combined. Add the nuts and coconut (if using), and stir until they are evenly distributed in the batter.

Fill each well of the mini Bundt pan about 1/3 full. With the back of a small spoon, make a channel in the batter all around the pan. Pipe a layer of cream cheese filling into the channel, taking care to keep it away from the sides of the pan. Top the filling with batter until each well is about 3/4 full.

(With the remaining batter and filling, you can make muffins in the same manner, each with a dollop of filling in the middle. Bake for about 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the pan to cool on a wire rack.)

Bake the Bundt cakes for about 27 minutes, or until a toothpick inserted into the middle of a cake comes out clean.

Let the Bundt cakes cool in the pan. Once cooled, invert the cakes. Dust with powdered sugar before serving.

Double Irish Cheer ~ Stout and Whiskey Cupcakes

What’s even more Irish than chocolate Guinness cupcakes? Chocolate Guinness cupcakes topped with Irish whiskey frosting! I wanted to make one more round of cupcakes for the day. 🙂 These cupcakes celebrate two of the most famous flavors of Ireland – stout and whiskey.

I love how versatile the frosting I made in the last blog entry can be. It is a classic 7-minute frosting, which is fluffy and meringue-like. Unlike most frosting, this one is quite a bit lighter with no butter or cream. It is wonderful to work with and pipes beautifully. It doesn’t hold as well over time as a buttercream, so make it shortly before you need it, but it stays together for a few hours. I was so interested and excited about this frosting that I played with the recipe by making small batches in different flavors that I thought may pair well with the chocolate Guinness cupcakes. I made a sparkling wine frosting, a Harp beer frosting, and even an IPA beer frosting! But I settled on this Irish whiskey frosting to top one more batch of cupcakes for St. Patrick’s Day. This flavor was my pot of gold at the end of a rainbow of flavors. 😉

Stout and Whiskey Cupcakes

Makes about 24 standard-sized cupcakes

For the cupcakes:

1 cup Guinness stout

1/2 cup light olive oil

2 tablespoons skim milk

3/4 cup reduced-fat sour cream

2 eggs, beaten

1 teaspoon vanilla extract

3/4 cup unsweetened cocoa powder, sifted

1 1/4 cups granulated sugar

2 cups whole-wheat pastry flour

2 1/2 teaspoons baking soda

For the frosting:

1 cup granulated sugar

1/4 teaspoon cream of tartar

1/4 cup water

4 egg whites

Pinch of salt

3 tablespoons Irish whiskey (I used Jameson)

For the cupcakes:

Preheat oven to 350 F. Line 2 muffin tins with cupcake liners.

In a medium bowl, whisk together the stout, oil, milk, sour cream, eggs, and vanilla until everything is very well combined.

In a large bowl, whisk together the cocoa powder, sugar, flour, and baking soda.

Add the wet mixture in the medium bowl to the dry mixture in the large bowl, and whisk until just combined.

Divide the batter between the muffin tins, filling each cup about 2/3 full.

Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool completely before frosting.

For the frosting:

Find a big pot in which the bowl of a stand mixer can fit inside without touching the bottom. Fill the pot with about 2 inches of water. (Take care that the water doesn’t touch the bottom of the bowl.) Bring the water to a simmer.

In a small bowl or measuring cup, mix the sugar and cream of tartar. In the bowl of the stand mixer, add all of the frosting ingredients except for the whiskey, and whisk until combined.

Place the bowl over the pot of simmering water. Attach a candy thermometer to the side of the bowl. Whisking often, let the mixture come up to 160 F. It will look a little frothy.

Once the mixture is at 160 F, remove the bowl from the pot and place it on the stand mixer fitted with a whisk attachment.

Whisk on high speed for about 7 minutes, or until the mixture is fluffy, cool, and very stiff. Add the whiskey, and whisk until just combined.

Pipe or spoon the frosting onto your cupcakes.

Happy St. Patrick’s Day ~ Chocolate Guinness Cupcakes

Happy St. Patrick’s Day! Even though I am not even a wee bit Irish, I still love this festive holiday. 🙂 I wore green all day, enjoyed an Irish cozy mystery, and made these chocolate Guinness cupcakes to celebrate!

For the cupcakes, I was inspired by a recipe from Nigella Lawson, and a recipe by Yolanda Gampp inspired the frosting.

Chocolate Guinness Cupcakes

Makes about 24 standard-sized cupcakes

For the cupcakes:

1 cup Guinness stout

1/2 cup light olive oil

2 tablespoons skim milk

3/4 cup reduced-fat sour cream

2 eggs, beaten

1 teaspoon vanilla extract

3/4 cup unsweetened cocoa powder, sifted

1 1/4 cups granulated sugar

2 cups whole-wheat pastry flour

2 1/2 teaspoons baking soda

For the frosting:

1 cup granulated sugar

1/4 teaspoon cream of tartar

1/4 cup Guinness stout

4 egg whites

Pinch of salt

For the cupcakes:

Preheat oven to 350 F. Line 2 muffin tins with cupcake liners.

In a medium bowl, whisk together the stout, oil, milk, sour cream, eggs, and vanilla until everything is very well combined.

In a large bowl, whisk together the cocoa powder, sugar, flour, and baking soda.

Add the wet mixture in the medium bowl to the dry mixture in the large bowl, and whisk until just combined.

Divide the batter between the muffin tins, filling each cup about 2/3 full.

Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool completely before frosting.

For the frosting:

Find a big pot in which the bowl of a stand mixer can fit inside without touching the bottom. Fill the pot with about 2 inches of water. (Take care that the water doesn’t touch the bottom of the bowl.) Bring the water to a simmer.

In a small bowl or measuring cup, mix the sugar and cream of tartar. In the bowl of the stand mixer, add all of the frosting ingredients, and whisk until combined.

Place the bowl over the pot of simmering water. Attach a candy thermometer to the side of the bowl. Whisking often, let the mixture come up to 160 F. It will look a little frothy.

Once the mixture is at 160 F, remove the bowl from the pot and place it on the stand mixer fitted with a whisk attachment.

Whisk on high speed for about 7 minutes, or until the mixture is fluffy, cool, and very stiff.

Pipe or spoon the frosting onto your cupcakes for a nice fluffy head on your Guinness!

Retro Boder’s Night ~ Coquilles St.-Jacques

There was one nice restaurant in the town where I grew up called Boder’s on the River. It was the place to go for any special occasion or event. I think the last time I was there was for my high school graduation dinner! They had a long history starting in 1929 until they closed in 2001. Amazingly, the restaurant was maintained over all of those years by several generations of the same family.

The classic restaurant came to my mind recently, and I thought it would be fun to have a retro Boder’s night dinner! I cooked a few of the dishes that used to be on the menu over the years. The dinner started with coquilles St.-Jacques for the appetizer. Then the main course was a crab-stuffed sole, and the grand finale was the famous schaum torte dessert.

It was a fun celebration dinner, and a lovely way to make an ordinary night special!

Coquilles St.-Jacques

Makes 6 small appetizers

2 tablespoons unsalted butter, divided

1 medium shallot, minced

Approximately 4 ounces white mushrooms, sliced

1/2 cup dry white wine (I used a Chardonnay)

6 large dry-packed sea scallops, the tough muscle on the side of each removed

1 tablespoon all-purpose flour

1/4 cup skim milk

Pinch of cayenne

1 teaspoon fresh tarragon, minced

1/2 teaspoon lemon zest, finely grated

Salt, to taste

Gruyère cheese, finely grated

Paprika, to taste

Preheat broiler. Set aside either 6 scallop shells or 6 shallow ramekins. If using scallop shells rather than ramekins, crumple some aluminum foil on top of a sheet pan to keep the shells level when broiling.

Over medium heat, in a medium sauté pan, melt 1 tablespoon of butter. Add the shallots, and sauté until they are translucent. Then add the mushrooms and cook until they release most of their moisture. Add the wine, and bring to a simmer. Add the scallops, and gently poach on both sides until they are just cooked through.

Remove the scallops, and set aside on a plate. Strain the remaining ingredients, reserving both the liquid and the solids.

In a food processor, pulse the mushrooms and shallots until they are the consistency of small pebbles. Set aside.

Wipe out the pan to make sure there are no bits of mushroom or shallot left that may burn.

In the same pan, melt the remaining 1 tablespoon of butter over medium heat. Once the bubbles subside, whisk in the flour to make a roux. Once the roux is golden, whisk in the milk, the strained liquid, and any liquid that may have accumulated under the scallops. While continuing to whisk, let the mixture cook until it is thickened.

Strain the mixture to ensure there are no lumps.

Off the heat, whisk the cayenne, tarragon, and lemon zest into the wine/milk mixture. Add salt to taste, (but keep in mind the scallops are naturally salty and the cheese added at the end will also be salty.)

Divide the mushrooms between either scallop shells or ramekins, and spread onto the bottom of each. On top of the mushrooms, add one scallop to each shell or ramekin. Top each scallop with the sauce. Grate a little cheese over the top of each.

Broil until the cheese is melted and beginning to brown. Watch very closely, because they can get too dark quickly. Remove from the broiler.

To finish, sprinkle the scallops lightly with paprika.

Iced Under ~ Lobster Fra Diavolo in Angel Hair Pasta Cups

I just finished a wonderful cozy mystery set in the midst of a frigid New England winter called Iced Under. It is part of a delightful Maine Clambake series from Barbara Ross. I think this latest installment was my favorite of them all! I love how it combines a family mystery with some real New England history. I would highly recommend it if you are looking for a cozy winter book. 🙂

In the back of each Maine Clambake mystery, there is a recipe for a lobster dish. This one happened to have a lobster fra diavolo recipe, which combines lobster and other shellfish with a spicy tomato sauce and pasta. I decided to transform the dish from a main course into hors d’oeuvres that can be eaten in one bite. It’s a perfect snack to enjoy while you read!Lobster Fra Diavolo in Angel Hair Pasta Cups

Makes about 24 hors d’oeuvres

For the cups:

Approximately 4 ounces whole-wheat angel hair pasta, broken in half

1 cup Parmesan cheese, finely grated

1 egg, beaten

For the filling:

1 tablespoon high heat cooking oil

1 small shallot, minced

Red pepper flakes, to taste

1 garlic clove, minced

1/4 teaspoon dried oregano

1/2 cup dry white wine

3/4 cup crushed canned tomatoes (I used San Marzano)

Salt, to taste

Freshly ground black pepper, to taste

Approximately 8 ounces precooked lobster meat, cut into a small dice

About 1 tablespoon Italian flat leaf parsley, minced

About 1 tablespoon fresh basil, cut into thin ribbons

For the cups:

Preheat oven to 375 F. Spray a mini muffin pan with cooking spray.

Cook the pasta according to the package instructions. Aim for a softer texture rather than a firmer texture, since they will dry out slightly in the oven.

Drain the pasta. Toss with cheese and egg until all of the strands of pasta are well coated. Divide the pasta between 24 mini muffin cups. Arrange the pasta strands in the muffin cups so they cover the bottom of each and form cuplike shapes.

Bake for about 7 minutes, or until the egg is set.

Cool slightly, and then remove the pasta cups carefully from the pan.

These can be made the day ahead and refrigerated in an airtight container. Gently warm the cups for a few seconds in the microwave before filling and serving.

For the filling:

Preheat a medium sauté pan over medium high heat. Add the oil, and allow it get hot and shimmering. Then add the shallot, and cook until translucent. Next, add the red pepper flakes, garlic, and oregano. Cook until just fragrant, about 30 seconds. Add the wine, and bring to a boil. Scrape any fond from the bottom of the pan. Then add the tomatoes. Cook until the mixture reduces and thickens to your liking. Season with salt and black pepper.

Add the lobster meat to the tomato mixture, and cook until it is just heated through.

Turn off the heat, and stir in the parsley and basil.

Spoon a little of the lobster/tomato mixture into each pasta cup. Serve immediately.

More Elegant Bites for Valentine’s Day ~ Lobster Thermidor Tartlets

We paired our lobster Newburg canapés with lobster thermidor tartlets. And we paired them both with a little wine of course! It was Valentine’s Day after all. 😉

You can buy premade tartlet shells or make your own with store-bought phyllo dough. I made my own, but only because my local stores didn’t have the shells. I think there was a run on them for Valentine’s Day! 😉 The filling for this appetizer can be made ahead and reheated in a warm pan. I love recipes I can make ahead. Then I can focus on the celebration instead of being back in the kitchen. This recipe also works really well with shrimp. This month, my Valentine tasted three batches with shrimp while I was testing the recipe before we enjoyed the lobster version on the big day, (but I don’t think he minded. 😉 )

Lobster Thermidor Tartlets

4 tablespoons unsalted butter, divided

2 small raw lobster tails, split in half lengthwise and deveined

About 4 ounces white mushrooms, finely diced

1 small shallot, minced

2 tablespoons all-purpose flour

1 tablespoon dry sherry

1 tablespoon brandy

1 cup skim milk

1/4 teaspoon paprika

1 1/2 teaspoons Dijon mustard

White pepper to taste

Salt to taste

Mini phyllo tartlet shells

Parmesan and/or Gruyère cheese

In a medium sauté pan over medium heat, melt 2 tablespoons of butter. Add the lobster tails, including the shells, and cook until the shells are red. They do not need to be completely cooked through at this point.

Pull out the lobster and set aside on a plate to cool.

In the same pan, add the mushrooms and shallot, and cook until they soften and brown slightly.

Remove the mushrooms and shallot with a slotted spoon and set aside.

Wipe out the pan to make sure you don’t have any bits of shallot or mushroom left that may burn. Over medium heat, melt the remaining 2 tablespoons of butter. Let the bubbles subside. Sprinkle the flour in the pan, and whisk to make a roux. Cook until the roux turns golden. While continuing to whisk, add the sherry, brandy, and milk, and cook until the mixture is thickened. Add the paprika, mustard, and pepper, and whisk to combine.

Strain the mixture for any lumps. Return the sauce to the pan off the heat.

Take the lobster meat out of the shells and cut into a small dice.

Add the lobster meat, mushrooms, and shallots back to the pan with the sauce. Mix until everything is well coated. Over low heat, cook until the lobster meat is just cooked through. Season with salt if needed, (but remember there will be salty cheese added as a final edition, so be careful not to over salt.)

Spoon the mixture into the tartlet shells. Grate a little cheese over the top of each tartlet. With a kitchen torch, melt the cheese. Add a little more grated cheese on top for a pretty presentation.

Serve immediately.

Elegant Bites for Valentine’s Day ~ Lobster Newburg Canapés

This year, rather than an elaborate Valentine dinner, I focused on hors d’oeuvres I could enjoy with my hubby later in the evening. 🙂 I made lobster Newburg canapés and lobster thermidor tartlets, two classic lobster dishes converted into small bites. I have to say, both went quite nicely with a glass of wine by the fire!

I’ll start with the canapés. I love that the topping can be made ahead and reheated in a warm pan, and the lobster can totally be substituted for shrimp for a more modest dish. I made a couple batches with shrimp as I was testing the recipe this month, and my taste tester (AKA, my hubby) loved it! The lobster was perfect for our special Valentine’s Day celebration, though. I think this is a recipe I will go back to again and again. It is fancy enough for a special occasion, but simple enough to make on a weeknight.

Lobster Newburg Canapés

Sliced artisan bread, cut into approximately 1 1/2-inch rounds with a cookie cutter

Extra virgin olive oil

3 tablespoons unsalted butter

2 small raw lobster tails, split in half lengthwise and deveined

2 tablespoons all-purpose flour

1 tablespoon dry sherry

1 tablespoon brandy

1 cup skim milk

Pinch of freshly ground nutmeg

Pinch of cayenne pepper

Ground white pepper to taste

Salt to taste

Preheat broiler. Cover a sheet pan with parchment paper.

Brush the tops of the bread with a little olive oil. Arrange the bread with the oil side facing up on the prepared sheet pan. Broil for a minute or two until the bread is golden on top. Watch them closely, because they can burn very quickly. Set aside.

In a medium sauté pan, heat the butter over medium heat until melted. Add the lobster tails, including the shells, and cook until the shells are red. They do not need to be completely cooked through at this point. Set aside to cool.

Continuing to cook over medium heat, sprinkle the flour in the pan, and whisk to combine with the remaining butter. Cook until the roux is golden brown. While whisking, add the sherry, brandy, and milk. Continue to whisk until the mixture is thickened. Add the nutmeg, cayenne, and white pepper, and whisk until well combined.

Strain the mixture for any lumps. Return the sauce to the pan off the heat.

Take the lobster meat out of the shells, and cut into a small dice.

Add the lobster meat back to the pan with the sauce. Mix until the lobster is well coated. Over low heat, cook until the meat is just cooked through. Season with salt if needed.

Spoon a small amount of the lobster mixture onto the toast rounds. Serve immediately.

Valentine Sweets ~ Pink Heart Meringue Cookies

I made something sweet for my sweet to celebrate Valentine’s Day. 🙂

These crisp meringue cookies are tinted a lovely shade of pink with the simple addition of a little beet juice. For those of you without a juicer (like me!), I processed a couple of roasted red beets in a food processor. Then I put the beets into a few layers of cheesecloth and squeezed out as much juice as I could. Voila…nature’s red food coloring!

Use these little hearts to make a schaum torte, an Eton mess, or just eat them on their own. 🙂

Pink Heart Meringue Cookies

4 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

Pinch of salt

1 teaspoon cornstarch

1 teaspoon vanilla extract

1 teaspoon red beet juice

Preheat oven to 225 F. Line 2 baking sheets with parchment paper. Wipe the bowl and whisk attachment of a stand mixer with vinegar to ensure it is free of any oil.

Add the egg whites and cream of tartar to the bowl of the stand mixer, and whisk until they begin to look frothy. Very slowly sprinkle in the sugar while continuing to whisk. The mixture will become thick and glossy with stiff peaks. Rub a small amount of the mixture between your fingers, and if it is smooth with no sugar granules remaining, you are there. At this point, add the salt, cornstarch, vanilla, and beet juice, and whisk until just combined.

Transfer the mixture to a piping bag fitted with a large star tip.

On the prepared baking sheets, pipe the mixture into heart shapes.

Bake for about 1 hour and 15 minutes. Then turn off the oven, but leave the meringues in the oven for another 30 minutes. Let cool completely.

Waitangi Day ~ Mini Pavlovas with Kiwi Fruit

Australia isn’t the only country Down Under with a holiday this season. (See my last Australia Day post.) New Zealand also has a national holiday today called Waitangi Day! The occasion inspired me to learn more about the beautiful country of New Zealand, and to celebrate New Zealand’s culture in my own small way.

As usual, celebrating my way begins in the kitchen! I made another batch of mini Pavlovas for the special day. 🙂 No one really knows if the first Pavlova was made in Australia or New Zealand, so I thought I’d give both countries recognition. (And if I’m perfectly honest, it just gave me an excuse to make another batch of this dreamy dessert! 😉 ) I topped these New Zealand Pavlovas with sliced kiwi fruit.

Mini Pavlovas with Kiwi Fruit

For the meringue:

4 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

Pinch of salt

1 teaspoon cornstarch

1 teaspoon vanilla extract

For the finishing touches:

Approximately 1 cup heavy whipping cream

Approximately 1 tablespoon granulated sugar

2 kiwi fruit, peeled and sliced

For the meringue:

Preheat oven to 225 F. Line 2 baking sheets with parchment paper. Wipe the bowl and whisk attachment of a stand mixer with vinegar to ensure it is free of any oil.

Add the egg whites and cream of tartar to the bowl of the stand mixer, and whisk until they begin to look frothy. Very slowly sprinkle in the sugar while continuing to whisk. The mixture will become thick and glossy with stiff peaks. Rub a small amount of the mixture between your fingers, and if it is smooth with no sugar granules remaining, you are there. At this point, add the salt, cornstarch, and vanilla, and whisk until just combined.

Transfer the mixture to a piping bag fitted with a large star tip.

On the prepared baking sheets, pipe the mixture into small rounds, leaving a small indentation in the middle of each meringue.

Bake for about 1 hour and 15 minutes. Then turn off the oven, but leave the meringues in the oven for another 30 minutes. Let cool completely.

For the finishing touches:

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and sugar until soft peaks form. (You want to whip it slightly less than you would like your finished product to be, since piping the cream will continue to stiffen it.) Transfer the whipped cream to a piping bag fitted with the same star tip used for the meringues.

Pipe a little whipped cream over the top of each meringue, and finish with a few pieces of sliced kiwi on top.

Australia Day ~ Mini Pavlovas with Lime Curd and Finger Limes

Mini Pavlovas with Lime Curd and Finger LimesEvery January, the good people Down Under celebrate Australia Day! It is summertime in the Southern Hemisphere, so much like we celebrate the Fourth of July, Australians enjoy barbeques, concerts, and fireworks on this summery holiday.

Those of us in the middle of winter in the Northern Hemisphere could use a little summer right about now! 😉 It is quite chilly, dark, and wet in Seattle. These little Pavlovas with lime curd and finger limes were just the things to brighten up a winter day. Pavlovas are a quintessential dessert of Australia, where finger limes are also native. I couldn’t think of anything more perfect to celebrate this special day.

Mini Pavlovas with Lime Curd and Finger Limes

For the curd:

1/4 cup + 2 tablespoons granulated sugar

2 eggs or 3 egg yolks

1/4 cup lime juice (juice from approximately 2 limes)

3 teaspoons lime zest, divided (zest from approximately 3 limes)

2 tablespoons unsalted butter, cut into pieces

For the meringue:

4 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup granulated sugar

Pinch of salt

1 teaspoon cornstarch

1 teaspoon vanilla extract

For the finishing touches:

Approximately 1 cup heavy whipping cream

Approximately 1 tablespoon granulated sugar

1 large finger lime

For the curd:

In a medium saucepan, add the sugar, eggs, juice, and 2 teaspoons of zest. Heat over medium high heat. Whisk steadily until the mixture begins to bubble gently and thicken. Remove the pan from the heat, and whisk in the butter. Strain the mixture. Then add the remaining zest, and stir well. Chill the curd.

For the meringue:

Preheat oven to 225 F. Line 2 baking sheets with parchment paper. Wipe the bowl and whisk attachment of a stand mixer with vinegar to ensure it is free of any oil.

Add the egg whites and cream of tartar to the bowl of the stand mixer, and whisk until they begin to look frothy. Very slowly sprinkle in the sugar while continuing to whisk. The mixture will become thick and glossy with stiff peaks. Rub a small amount of the mixture between your fingers, and if it is smooth with no sugar granules remaining, you are there. At this point, add the salt, cornstarch, and vanilla, and whisk until just combined.

Transfer the mixture to a piping bag fitted with a large star tip.

On the prepared baking sheets, pipe the mixture into small rounds, leaving a small indentation in the middle of each meringue.

Bake for about 1 hour and 15 minutes. Then turn off the oven, but leave the meringues in the oven for another 30 minutes. Let cool completely.

For the finishing touches:

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream and sugar until soft peaks form. (You want to whip it slightly less than you would like your finished product to be, since piping the cream will continue to stiffen it.) Transfer the whipped cream to a piping bag fitted with the same star tip used for the meringues.

Dollop a little lime curd in the middle of each meringue. Pipe a little whipped cream over the top. Finish with a few pieces of finger lime on top of each Pavlova.Mini Pavlovas with Lime Curd and Finger Limes