Spring Entertaining: Strawberry-Lemon Pavlova

May 8, 2018 in The Recipe Box

Spring Entertaining How To Make An Ice Ring For Party Punch By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Game Day Tailgating Modern Southern Socials & Party Ideas Southern Hostess Recipes TraditionsSpring Entertaining 

Southern Socials

Strawberry-Lemon Pavlova

Pavlovas are a meringue based dessert that can be shaped any number of ways. The mixture can be portioned on a parchment paper-lined half sheet pan into a 9-inch circle then pressed in the center to create an indentation. Once baked, it can be filled with Classic Lemon Curd, Macerated Strawberries & topped with Chantilly Cream then sliced into wedges. When spring entertaining is in order & a beautiful plated presentation is desired, the Meringue Shells can be made smaller. Strawberry-Lemon Pavlova is the perfect dessert to serve for Mother’s Day celebrations, bridal showers & garden party gatherings. For additional pointers on planning these lovely receptions, look to The Essential Spring Entertaining Party Primer. Learn how to make a classic dessert ideal to serve throughout the season.

Baking Classics. Strawberry-Lemon Pavlova By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickStrawberry-Lemon Pavlova
makes 8 servings

Classic Lemon Curd
6 egg whites, room temperature
1 1/3 cups sugar
1 Tbsp cornstarch
A pinch of kosher salt
Macerated Strawberries
Chantilly Cream

Prepare & chill the Classic Lemon Curd as directed. Preheat the oven to 225 degrees. Line a half sheet pan with parchment paper. Beat the egg whites in the work bowl of an electric stand mixer on High until soft peaks form. Gradually add the sugar in a slow, steady stream & beat until stiff peaks form. The peaks will hold their shape with a graceful curve towards the tip in the spot where the whip attachment was lifted. Beat in the cornstarch & the salt. The entire process will take anywhere from 3 to 5 minutes. The final mixture will be bright white & glossy. 

Fill a piping bag with the mixture that is fit with an Ateco #9807 large plain tip. Pipe 2 1/2-inch mounds that measure approximately 2-inches high onto the prepared sheet pan. Refill the piping bag as necessary until all of the mixture has been portioned. Make an indentation in the center of each dollop using the back of a spoon to form a shell & remove any excess, if necessary. Bake on the center rack in the oven 1 1/2 hours. Turn off the oven & do open the door. Allow the pan to stand in the oven for 2 hours. Cool completely. 

Prepare the Macerated Strawberries & the Chantilly Cream as directed. Place the Meringue Shells on serving plates & portion the Classic Lemon Curd, the strawberries & the sweetened whipped cream in the center. Serve immediately.

Cooking Classics. Classic Lemon Curd By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Pastry Chef Digital Culinary Photo Journalist Game Day Tailgating Writer Food Stylist TV Cooking Personality Modern Southern Socials Birmingham, Alabama Editorial Director

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Lemon Curd
makes a smidge over 1 cup

Only the egg yolks will be needed in order to prepare the lemon curd. Use the egg whites to make the Meringue Shells.

1 1/4 cups sugar
1/4 tsp salt
1/2 tsp lemon zest
1/2 cup fresh lemon juice
6 egg yolks
2 Tbsp butter, cut into pieces

Whisk together the sugar, the salt, the lemon zest & the lemon juice in a 2-quart saucepan. Whisk in the egg yolks until blended. Cook, whisking constantly, over Medium-Low heat until the mixture begins to thicken slightly & bubble around the pan edges, about 8 to 10 minutes. It should coat the back of a spoon & when swiped, it will leave a path. Remove from the heat & push the mixture through a fine wire mesh sieve over a bowl using a rubber spatula. Add the butter & let stand a minute or two until it begins to melt. Stir the lemon curd until blended & smooth. Place plastic wrap directly over the surface. The mixture will thicken as it cools. Chill 3 hours. 

The Basics. Macerated Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Spring Entertaining. Strawberry Shortcake Trifle By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques For Everyday Cooks Cooking & Baking Lessons Tutorials Pastry Chef Editorial Director Digital Culinary Photo Journalist Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Southern Hostess How To Make Southern Strawberry Shortcake

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickMacerated Strawberries
makes about 2 cups

1 {16-oz} container strawberries, rinsed & hulled
2 1/2 Tbsp sugar
1 Tbsp fresh lemon juice

Slice or quarter the strawberries & place in a medium bowl. Sprinkle them with the sugar & add the lemon juice. Toss the strawberries using a spoon to coat well. Let stand 10 minutes. Use as directed. 
 
Cooking Lessons: How To Make Chantilly Cream By Rebecca Gordon Buttermilk Lipstick Southern Hostess Practical Culinary Techniques For Everyday Cooks Cooking & baking Tutorials Culinary & Entertaining Brand Pastry Chef Writer Food Stylist Game Day Entertaining Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickChantilly Cream
makes about 2 cups

1 cup whipping cream 
1/4 cup sugar
1/2 tsp vanilla extract

Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away.  

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK 
{helpful advice}

The Basics. Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Party Ideas Game Day Tailgating & Entertaining Party Punch How To Hull StrawberriesHow To Hull Strawberries

Strawberries are a versatile fruit as they can star in dessert favorites or be used to accent side dishes, salads, beverages, breakfast classics & so much more. When preparing a bowl of fresh fruit, strawberries most certainly brighten the mix by adding comforting taste & texture. Once strawberries have been cleaned & dried, they will need to be hulled. 

The Basics. Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Party Ideas Game Day Tailgating & Entertaining Party Punch How To Hull Strawberries

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Pick up the strawberry & use a sharp paring knife to remove the stem. Insert the tip at a slight angle & turn the berry whilst you cut around the green portion. Once complete, the stem should be removed as well as a good bit of the sour, white portion of it. Complete this technique for the remaining strawberries. Trim the ends, if desired, then slice them to prepare the Macerated Strawberries.

The Tune
“Some Other Spring” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.
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