Brown Butter Espresso Brownies

Before there were food blogs, food magazines, cookbooks with high gloss and styled photos, Tik-Tok videos, Instagram reels, there were cookbooks without color photographs. Sometimes there was a pencil drawing next to the recipe. However, those black and white drawings never really showed you what the finished dish should look like. Somehow generations of us managed to learn to cook and bake from those photo-free cookbooks. If you lived in the US, ingredient amounts in those recipes were (and in large part still are) measured in teaspoons, tablespoons, and cups. In recent years, there has been another trend in the food world. Recipes are now listing ingredient amounts in both the 'traditional American' way as well as in the 'rest of the world' way of grams and liters. Even when both measurements are provided, many of us continue to use the one we grew up with. So this is the part of the blog post where I tell you the recipe below for these rich, fudgy, glossy, chocolatey brownies is a big departure from what you have come to see here. The ingredient amounts are listed in the 'rest of the world' way. For those of you who use a kitchen scale to bake, this is no big deal. But for those of you don't, let me just say this is THE brownie recipe worth the price of kitchen scale. Because next to the recipe for the Decadent Chocolate Brownies aka Outrageous Brownies, this is the only other brownie recipe you need in your life. Or maybe it should be the only one.

The depth of chocolate flavor in these incredible, dense, thick Brown Butter Espresso Brownies is out of this world. Between the browned butter, the instant espresso, the melted chocolate in the batter, the Dutch Processed Cocoa, and the chocolate chips studded throughout the brownie, one bite of this brownie will feel akin to having a religious experience.

In addition to weighing out the ingredients, there is another key to creating this throw down, state fair blue ribbon worthy brownie. Baking them in a metal (aluminum) 8 inch square baking pan is a must. The thickness of the brownie adds to their allure and addictiveness.

To further enhance their fudgy texture, store the brownies in the refrigerator and serve them lightly chilled. They probably won't last more than a day or two, but if kept covered and chilled in the refrigerator they will be good for at least a week. Perfect in flavor, texture, and appearance, these luscious Brown Butter Espresso Brownies are worthy of being given some of the highest accolades possible. Best, best-ever, heavenly, ambrosial, and divine are just a few options. 

The shine on these brownies further adds to their dreamy appeal. You will be obsessed with these Brown Butter Espresso Brownies as they are the perfect combination of rich, decadent, chewy, fudgy and chocolately. I for one will be fan girling over these brownies for the rest of my life.

Recipe

Brown Butter Espresso Brownies

Makes 16 - 2" brownies

Ingredients

130 g granulated sugar

130 g light brown sugar

3 large eggs

120 g (9 Tablespoons) unsalted butter, cut into chunks

75 g semi-sweet or dark chocolate chips

70 g canola oil

2 teaspoons vanilla

75 g all-purpose flour

35 g cocoa powder (Dutch Processed)

1 Tablespoon cornstarch

1 Tablespoon instant espresso

3/4 teaspoon Kosher salt

75 g plus 2 Tablespoons semi-sweet or dark chocolate chips, divided

Flaky sea salt

Directions

1. Preheat oven to 325 degrees (F). Line an 8" square metal baking pan with parchment paper. Set aside.

2. In small saucepan, melt and brown butter (approximately 8-10 minutes). Pour browned butter and darkened bits into a medium sized bowl. Immediately add cocoa powder. Stir. Add in 75 g chocolate chips. Stir until mixture is melted. Set aside.

3. Sift together the flour, cocoa powder, cornstarch, instant espresso and Kosher salt.

4. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs, granulated sugar and brown sugar until thick and creamy (approximately 4 minutes.

5. Add in the butter/chocolate mixture, oil, and vanilla. Mix to combine.

6. Add in the flour. Mix jut until combined.

7. Fold in 75 g of chocolate chips. 

8. Transfer batter to prepared pan. Smooth top with an offset spatula. Lightly sprinkle with flaky sea salt.

9. Put baking dish on a baking pan and insert into the oven.

10. Bake for 45-50 minutes. Do not over bake. Important Notes: Rotate the pan midway through the baking process and sprinkle on the remaining 2 Tablespoons of chocolate chips.

11. Remove from the oven. Put the baking dish on a cooling rack. 

12. Cut into 16 two inch squares when the brownies have cooled or after they have cooled and been refrigerated.

13. If not serving immediately, cover and store in the refrigerator (the brownies get even fudgier when chilled).

Notes: (1) Before removing the brownies from the oven, insert a toothpick into the center. If it has moist crumbs on it, it's done. If wet batter is on the toothpick, continue baking another 5 minutes. (2) Instead of chocolate chips, you could also chop up semi-sweet or dark chocolate. (3) Dutch Processed Cocoa creates a deeper, chocolate flavor and even richer fudgier texture. Natural cocoa powder will not yield the same results. (4) This recipe was inspired by multiple sources.

Elote Dip

 

Your gatherings are about to go from either good to great or great to epic. All thanks in large part to this spicy, creamy, intoxicating Mexican Street Corn Dip called Elote Dip. With fresh corn coming into season, this may be the one of the appetizers you put on repeat over the course of the next several months. Made with roasted corn, mayonnaise, freshly squeezed lime juice, hot sauce, red chili powder, garlic powder, Kosher salt, black pepper, chicken stock, sugar, freshly chopped cilantro and crumbled cotija cheese, this will be the appetizer everyone swoons over. While it's intended to be served with your favorite tortilla or plantain chips, you will be tempted to eat it with a spoon. 

Every time my friend Stacey posted her Elote Dip on Instagram, I wasn't just drooling, I repeatedly watched her post. Even without the benefit of tasting it, I believed her when she said it was one of those 'to die for' appetizers. As much as I wanted to rush out to the grocery store and gather all of the ingredients, I had to put my elote dip craving on hold until ears of fresh corn became available. If you have ever had elote before you know you cannot replicate it's flavors with frozen or canned corn. Not even the fire-roasted canned corn. 

For the absolute best flavor, roast unshucked corn on the grill until it's almost done (about 10 minutes). Then shuck the corn, return it to the grill (for about 5 minutes), and lightly char the kernals. You can find some alternatives to grilling the corn outdoors, however, because I have never tried any of those methods I can't promise they will have the same flavor of a cob roasted on the grill (gas or charcoal).

One of the beauties of this Elote Dip is that it can be made early in the day and heated in the oven before your guests arrive. Other than roasting the corn, this is a super easy appetizer to make. Everything comes together in just one bowl!

This creamy, spicy elote dip is craveworthy. Destined to be one of those appetizers completely devoured, you are bound to get multiple requests for the (your) recipe! 

Recipe

Elote Dip

Serves 6-8

Ingredients

6 ears of fresh corn, grilled, shucked, and lightly charred (see notes)

1 cup mayonnaise

1 Tablespoon Hot Sauce (e.g., Cholula or Tapatio)

2 Tablespoons freshly squeezed lime juice

3/4 - 1 teaspoon Kosher salt (begin with 3/4 and then taste before adding any more)

1/4 teaspoon garlic powder

1/4 teaspoon red chili powder

1 teaspoon black pepper

1 teaspoon sugar

1/4 cup chicken stock

3/4 cup cotija cheese, crumbled and divided

2 Tablespoons freshly chopped cilantro, divided

Smoked paprika, for finishing

Your favorite tortilla or plantain chips

Directions

1. Preheat oven to 350 degrees (F). 

2. Remove the kernals from the grilled corn.

3. In a medium sized bowl, combine the corn, mayonnaise, hot sauce, lime juice, Kosher salt, garlic powder, red chili powder, black pepper, sugar, chicken stock, 1/2 cup crumbled cotija cheese, and 1 tablespoon cilantro. Mix until blended.

4. Transfer the mixture to a skillet or baking dish. Baked for 20-25 minutes or until heated through.

5. Remove from the oven. Sprinkle with some smoked paprika. Top with the remaining 1/4 cup crumbled cotija cheese and remaining 1 Tablespoon chopped cilantro.

6. Serve with your favorite tortilla chips. Enjoy!

Notes: (1) Recipe inspired by one created by Jeff Smedstad, cookbook author and chef-owner Elote Cafe. (2) Roast the corn, still in the husks, over medium high heat for approximately 10 minutes. Remove the husks, return the corn to the grill and cook until the kernals are lightly charred (about 5 minutes). Turn the cobs so the corn is completely charred. Let the corn cool slightly before removing the kernals. (3) The dip can be made ahead early in the day or the day before. Remove your baking dish approximately 20 minutes before placing in the preheated oven. (4) Buy a wedge of cotija cheese and crumble it yourself. Don't buy the finely grated cotija cheese.

Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

The time had finally come for me to seriously shake up my salad game. This past weekend we had friends over for dinner to plan our upcoming trip to Yellowstone and the Tetons. And I didn't want to serve my usual mixed greens, cheese, fruit, and champagne vinaigrette salad. Not that I don't love all of the variations I make to my go-to 'house' salad, I wanted this salad to be as jaw dropping as the landscapes we would be seeing in the weeks ahead. If our trip will be as amazing as this Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing was, we are in for quite the adventure. In all seriousness, this may be one of the best salads I have ever made. 

The smaller, slightly sweeter, more delicate version of romaine is Little Gem Lettuce. Think of it as the prettier, more delicious variety. With tender, yet crisp leaves, it pairs perfectly with the luscious, herby, creamy Green Goddess Dressing. Made with a myriad of fresh herbs, there are many variations of the classic Green Goddess Dressing. If there was ever a dressing to turn an ordinary salad into an epicurean delight, this would be the one. The original recipe created in the 1920's surprisingly used only a sparing amount of fresh herbs (parsley and chives). Over the last one hundred years, the number and variety of herbs used in the dressing has changed considerably. This Green Goddess Dressing recipe uses basil, parsley, and tarragon.

Sweet sugar snap peas, thinly sliced peppery radishes, and shavings of tangy, sharp Pecorino Romano Cheese not only add flavor and texture to the salad, they hold up well to the creamy, zesty dressing. If you are looking to serve an impressive salad at your next gathering make this one. It just might turn out to be declared the favorite of the night.

Recipe

Little Gem Salad w/ Sugar Snap Peas, Radishes, Pecorino Romano & Green Goddess Dressing

Serves 6-8

Ingredients

Green Goddess Dressing (makes 2 generous cups)

1 cup good quality mayonnaise

1 cup sour cream

2 whole anchovies

1 large garlic clove, minced

3 Tablespoons extra-virgin olive oil

2 Tablespoons freshly squeezed lemon juice (from one medium sized lemon)

1 cup loosely packed basil leaves

1/4 cup loosely packed tarragon leaves

1/4 cup loosely packed fresh Italian parsley leaves

3/4 teaspoon Kosher salt

Salad

4-5 heads little gem lettuces, core removed and torn into pieces

1/2 to 3/4 cup sugar snap peas, raw or blanched for 30 seconds, sliced on the bias

4-5 radishes, thinly sliced using a knife or mandolin

1/4 cup thin slices of Pecorino Romano Cheese (use a vegetable peeler to create the shaved slices)

Kosher salt for seasoning

Directions

Green Goddess Dressing

1. In a food processor, add in all of the ingredients. Blend until very smooth and a beautiful pale-green color with tiny flecks of the herbs.

2. Transfer dressing to a bowl. Cover and refrigerate until ready to use. 

3. The dressing can be made the night before or morning of serving. Note: Dressing will keep for a week covered and stored in the refrigerator.

Salad

1. Add the lettuce to a large platter. Toss with 4-5 Tablespoons of the Green Goddess Dressing. All of the pieces of the lettuce should be lightly coated. Lightly season with Kosher salt.

2. Sprinkle the sliced sugar snap peas, radishes and Pecorino Romano Cheese. Serve with a small bowl or gravy boat of additional dressing.

3. Serve immediately.

Notes: (1) I found Little Gem Lettuce at Trader Joe's. If you can't find it at your grocery store, buy baby romaine. (2) To blanch the sugar snap peas, bring a pot of water to a boil. Submerge the sugar snap peas for 30 seconds and then immediately immerse in an ice bath. You can skip this step and serve the sugar snap peas raw.Your salad will be just a little crunchier. 

Crudités Platter with Herby Ranch Dip

 

Crudités (crew-dee-tah) are nothing more than a platter of fresh, raw vegetables, cut into strips or bite-sized pieces and served with a dip. Filled with a variety of colors and textures, an artfully, beautifully arranged crudité platter is an elegant, show-stopping upgrade of the classic vegetable tray. With the summer entertaining season quickly approaching, sometimes the simplest thing to make is the absolute best thing to make. 

The beauty of a crudités platter is that there are no rules for which raw vegetables to use. Make it as colorful, flavorful, and textured as you like. The only thing to keep in mind is that a variety of seasonal vegetables can be the most visually appealing as well as most appetizing. Although a platter of similarly colored vegetables can also be equally eye-catching.

Until the Farmer's Market season opens near me, I generally like to source my fresh vegetables from Trader Joe's, Whole Foods, and/or my local grocery store. Baby and/or tri-colored carrots, peeled and sliced lengthwise in half, as well as Persian (baby) cucumbers (unpeeled) are perfectly sized delicious bites.

Making your own homemade Herby Ranch Dip can take any platter from ordinary to extraordinary. This quick and easy creamy dip is destined to be one of your favorites. You can easily turn this platter from a one dip to a two dip one by adding a bowl of homemade hummus or your favorite store bought one. 

Once you make this Crudités Platter with Herby Ranch Dip you might not be able to make it any other way. Quite possibly it might be one of those 'vegetable' platters quickly devoured at your next gathering. 

Recipe

Crudités Platter with Herby Ranch Dip

Serves 8-10

Ingredients

1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon Kosher salt
1/2 teaspoon black pepper

3-4 Persian Cucumbers, unpeeled and sliced in lengthwise wedges

1 large bunch of tri-colored or baby carrots, peeled and cut lengthwise

5-6 radishes, cut in half or quarters

8-10 broccolini stalks

1 small head of purple cauliflower

12-14 sugar snap or shelled English peas, several cut to expose the peas

Other optional vegetables: celery stalks, tri-colored cherry tomatoes, blanched asparagus

Optional garnish: edible flowers, mint sprigs

Directions

1. In a medium sized bowl, combine all of the dip ingredients. Cover and chill for at least 4 hours (or overnight) before serving. Transfer the dip to your serving bowl just before serving.

2. On a large platter or cutting board (14" or 16" long), begin to layer the vegetables, in no particular order. Starting from the outside of the board and working toward the bowl holding the dip. Keep in mind the variation between the colors, sizes and shapes as you arrange the vegetables.

3. Arrange the cut radishes, cut sugar snap peas and cherry tomatoes (if using) on top.

4. Top with edible flowers and/or mint sprigs, if using.

5. Serve immediately.

Notes: (1) The platter can be made several hours ahead. Cover and keep chilled in the refrigerator. (2) If you wanted to serve two dips with the vegetables a homemade hummus.

Pimento Cheese with Red Pepper Jelly

 

Ten years ago I shared a recipe for Pimento Cheese. And for the past decade it's been my go-to recipe. Not unlike most 'firsts', it will always be a favorite. However, on a fun-filled, bourbon tasting inspired girl's trip to Louisville, Kentucky last week I discovered a twist on this beloved, classic spread. While having cocktails before dinner at Proof on Main, one of my friends ordered the pimento cheese appetizer. Considering the 150th running of the Kentucky Derby was just two weeks away, it couldn't have been a more perfect choice. Served in small canning jars, the Pimento Cheese was topped with Red Pepper Jelly. The contrast of flavors of the creamy, tangy cheese mixture with the sweet, spicy red pepper jelly was absolutely brilliant. 

As it turned out, I came home from the trip with more than multiple bottles of bourbon and a t-shirt from Churchill Downs. I returned home inspired. Rather than simply topping my pimento cheese recipe with red pepper jelly, I thought maybe I would make a new version of this highly addictive spread. 

This time around I added a small amount of cream cheese to the mixture, omitted the green onions, was slightly more heavy handed with the hot sauce, and used smoked paprika instead of cayenne. However, I did not even consider swapping out the sharp (yellow) cheddar cheese with any other cheese. Nor did I even consider using anything other than Duke's mayonnaise. I was more than pleasantly surprised to discover how divinely delectable this new version was. And that was even before I topped it with the red pepper jelly!

Serving the Pimento Cheese with Red Pepper Jelly on crostini instead of on classic white bread also turned out to be an ingenious idea! It may have been forty eight years since I first tasted Pimento Cheese at the Kentucky Derby, but my affinity for it hasn't changed. Except maybe now I am even more smitten with it.

With the Kentucky Derby just around the corner (it's the first Saturday in May), now would be the perfect time to make this cheesy, tangy, sweet, spicy spread. This homemade version will invariably be far superior to anything you might find in the grocery store! Serving it in canning jar creates an irresistible, rustic presentation. There may no better way to pay homage to this celebrated humble spread.

Recipe

Pimento Cheese with Red Pepper Jelly

Ingredients

8 ounces (227g) sharp cheddar cheese (see notes), coarsely grated 

1/2 to 2/3 cup Duke's mayonnaise

4 ounce jar of pimento peppers, drained

1/2 teaspoon black pepper

1/2 teaspoon Kosher salt

1/2 teaspoon smoked paprika

2-3 dashes hot sauce

2 ounces cream cheese, softened

Several Tablespoons of Red Pepper Jelly

Crostini made from a baguette (using either the oven or grill method)

Directions

1. In a large bowl, combine the grated cheddar cheese, cream cheese, 1/2 cup mayonnaise, pimento peppers, smoked paprika, Kosher salt, black pepper and hot sauce. Use a large spoon or spatula to combine. Mix until you have a well combined, creamy spread. If it's not creamy enough, add in a little more mayonnaise and blend again. Note: I usually end up using 2/3 cup of mayonnaise.

2. Transfer the mixture your serving containers and chill in the refrigerator for several hours or overnight.

3. When ready to serve, top with a thin layer of Red Pepper Jelly (use 2-4 tablespoons depending on the size of the jar). Serve with some oven baked or grilled crostini.

Notes: (1) Do not buy pre-shredded cheese! Buy a good quality sharp cheddar cheese (I used Tillamook) and grate it on the large holes of a grater. (2) I used Stonewall Kitchen's Red Pepper Jelly, but use any good quality one. Or use one you make from scratch. (3) If you can't find Duke's Mayonnaise, use a homemade mayonnaise or Hellman's (Best Foods) Mayonnaise. Whatever you do, don't use Miracle Whip. (4) Use smaller or medium sized canning jars for serving. (5) If you have any leftovers, use to make Pimento Cheese Toast. A slice of bread spread with the pimento cheese and topped with softly scrambled eggs. Or make a grilled pimento cheese sandwich!

Grazing horse in rural Kentucky and Churchill Downs (April 2024)

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

 

You might argue that the star of the show in these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream is the tart, creamy, luscious Lemon Curd. Or you could easily make the case that the crisp on the outside, pillowy on the inside meringues deserve that honor. When you consider these meringues are actually mini-pavlovas, you might be tempted to give the nod to the meringues. I mean, really, is there anything more impressive than being served a pavlova for dessert? Okay, maybe you think so. Or maybe you have never had the good fortune of tasting one. Yes, I can be bold, even a bit cheeky, in my beliefs and assertions. It's one of the benefits of having this food blog.

Now that I have (un)intentionally pitted the lemon curd against the meringues, I am going to make an audacious claim. There is no single star in this dessert. Rather it's the interplay between the lemon curd, the meringues, the berries, and the freshly whipped cream responsible for putting it into the show-stopping dessert category. With the most heavenly combination of flavors, the jaw-dropping gorgeous mini-pavlovas are one of those rare desserts where each part makes the other part even more delicious. They are a flavor and textural wonder.

What better way to welcome in the spring and celebrate the anticipation of summer than with a refreshing lemony dessert?  Imagine ending your dinner party with platter of these mini-pavlovas. Some of them might say you raised the bar to an impossibly high to reach level. Humbly protest, but silently consider that high praise.

There are essentially three parts to the mini-pavlovas. The lemon curd, the meringues and the whipped cream. All of them can be made ahead of time, especially the silky, tart lemon curd. The curd needs to be cold (chilled) when you assemble the pavlovas, so making it one or two days beforehand is the best way to turn what looks like a complicated dessert, into a relatively easy one. The recipe for the lemon curd will give you more than you need, however, you can use what's left to serve with scones, to just eat off a spoon, to make a lemon tart, to spread it on toast, to fill crepes, or to make a parfait. I promise, it will not go to waste. 

Making meringues requires a little bit of patience. Patience when you are whipping the egg white, sugar, white vinegar, vanilla, and cornstarch to a thick, shiny, firm peaked state. And when you bake it so that it reaches crisp on the outside and marshmallowy on the inside state. So here are some helpful hints. When beating the mixture, begin with a medium-low setting. Gradually increasing to medium and ultimately to medium-high. This process will help create a thicker, more stable meringue. When baking the meringues, begin with your oven temperature set to 275 degrees (F). After fifteen minutes, reduce the temperature to 225 degrees (F) and continue baking for another 45 minutes. Your baking time will only be an hour, but keep the meringues in the oven for at least an hour after you turn off the oven (and keep the door closed). Allowing the meringues to 'cool' in the oven will help prevent cracking.

The meringues can be baked early in the day. Cover with a light towel (e.g., flour sack towels work great) and keep at room temperature. Note: The texture of the meringue shells will change over time. They might not be as crispy on the outside if you make them the day before.

When you are ready to assemble the mini-pavlovas, begin by lightly dusting the meringue shells with confectionary sugar. Then spoon on a generous dollop of the lemon curd.

Next come the berries. For garnish, consider using mint leaves or flowers. Last, but not least, top with a large spoonful of the freshly whipped cream. Serve the mini-pavlovas on a large platter or on individual plates. Or serve the pavlovas family style and let everyone put on the lemon curd, berries and whipped cream to their heart's content.

And just when you thought this dessert couldn't get better, it does. These Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream are gluten-free! 

If you are looking for a dessert to elevate your game, make these Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream. If you are looking to leave your guests feeling satisfied, euphoric, on a (slight sugar) high note, or like royalty, make these melt in your mouth pavlovas. Because there may be nothing better or more drool worthy than a crisp, pillowy meringue set against a tart lemon curd, juicy fresh berries, and the creamiest freshly whipped cream. Even your die-hard chocolate dessert loving friends may learn there is more than to one to end the night in a food coma.

Recipe

Mini Pavlovas w/ Lemon Curd, Berries & Whipped Cream

Serves 9-12

Ingredients

Lemon Curd

4 large eggs, room temperature
1 1/2 cups (300g) granulated sugar
2/3 cup freshly squeezed lemon juice (from approximately 4 lemons)
Zest from four lemons
12 tablespoons or 1 1/2 sticks unsalted butter (170g) at room temperature 
1/8 teaspoon sea salt

Meringues

4 large egg whites

1 cup (200g) granulated sugar

1/4 teaspoon Kosher salt

1 1/2 teaspoons cornstarch

1 teaspoon white vinegar

1 1/2 teaspoons vanilla

Whipped Cream

1 cup heavy cream

1 teaspoon vanilla

2 Tablespoons confectionary sugar

2 Tablespoons sour cream

Confectionary sugar for dusting

Fresh berries and mint leaves and/or flowers for garnish

Directions

Lemon Curd

1. In a heavy bottom medium sized saucepan, beat eggs and sugar together.
2. Add lemon juice, lemon zest, butter, and sea salt. Stir until all ingredients are combined.
3. On medium-high heat, bring mixture to a boil (whisking constantly) so that it thickens. Note: The mixture's temperature should reach 170-180 degrees (F).
4. Remove from heat, strain and transfer to a heat proof bowl or jars. Place a piece of plastic wrap on top to prevent a crust from forming. Allow to cool before chilling in the refrigerator. (Note: Mixture will need to be well chilled before proceeding. Recommend making lemon curd early in the morning or the day before.)

Meringues

1. Preheat the oven to 275 degrees (F). Line two heavy bottomed baking sheets with parchment paper.

2. In a medium sized bowl, whisk together the sugar, salt, and cornstarch. Set aside.

3. In the bowl of a standing mixer fitted with a whisk attachment, add in the egg whites.  Beat on medium/low speed just until they begin to thicken.

4. Increase speed to medium and add several tablespoons of the sugar/salt/cornstarch mixture. When the mixture has disappeared into the eggs whites, add another several tablespoons. Continue until all of the mixture is incorporated into the egg whites. Then beat for two additional minutes.

5. Add in the vanilla and white vinegar. Initially beat the mixture on a medium speed (for about 3 minutes). Then increase speed to medium/high and beat until the egg white mixture is glossy and stiff peaks form when the whisk is lifted. This might take an additional 3-4 minutes. But check the meringue for doneness every two minutes.

6. Using a large cookie scoop (about 2 1/4" in diameter), place balls of dough on the prepared cookie sheets. You should have a minimum of 9, maximum of 12 scoops. Notes: Put no more than 6 scoops on each tray. My yield was 9 meringues.

7. Using a tablespoon, press down lightly to create an indentation in the center of each ball.

8. Place the baking pans in oven. Bake for 15 minutes at 275 degrees (F). Then reduce oven temperature to 225 degrees (F) and continue baking for another 40-45 minutes. Turn off the oven (keep the door closed) and let the meringues cool (at least 1 hour but no more than 2 hours). Note: Before turning off the oven, press the outside of the shell (it should feel firm) and press lightly in the center of the shell (it will be slightly soft).

Whipped Cream

1. In the bowl of small standing mixer fitted with a whisk attachment, beat the whipping cream at medium speed. As soon as it begins to thick, add in the confectionary sugar. Continue beating until soft peaks form. Add in the vanilla and sour cream, continue beating until medium peaks form. Note: Can make the whipped cream ahead earlier in the day. Store covered in the refrigerator.

Pavlova Assembly

1. Place your pavlova meringues on a serving platter or individual plates. Lightly dust with confectionary sugar.

2. Place a generous dollop of the lemon curd in the center of the meringue.

3. Add your fruit, mint and/or flower garnish.

4. Add a generous dollop of the whipped cream.

Notes: (1) You can make the meringues and whipped cream early in the day. Keep the baked meringues at room temperature and cover with a light kitchen towel (e.g., flour sack towel). Keep the whipped cream in the refrigerator. (2) Highly recommend making the lemon curd the day before. It will be good for at least two weeks in the refrigerator. (3) Instead of a fruit garnish, you can top with chopped pistachios. (4) Use the leftover egg yolks to make a custard, like the one in this Graham Cracker Custard Pie.

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

 

Rather than serving only one appetizer when hosting a dinner party, I have a tendency to serve an array of them. While isn't necessarily a bad thing, but sometimes all we need is just one show-stopping, appetite whetting, crowd pleasing appetizer. And this gorgeous, cheesy Honey & Herb Baked Fontina & Gruyere in Puff Pastry is one heck of a stunner. Not only does it promise to make all of your cheese loving friends deliriously happy, it will exceed all of their expectations. Worthy of putting in your appetizer rotation and ideal for a gathering of six to eight people, you too might come around to the idea that less is more. I know I finally have.

After everyone is finished dipping their crackers or sliced baguettes into the hot, gooey cheese, cut the cheese, honey, and herb laden golden, flaky puff pastry into wedges. Drizzled with some additional honey, you get double the pleasure from just one appetizer!  If there was ever a time when you don't want a single bite to go to waste, this would be one!

In addition to being able to assemble this appetizer earlier in the day, you get to decide on your cheese and herb ratios. You can use equal parts of cubes of Fontina and Gruyere cheeses or you can use a 2 to 1 ratio (I used the 2 Fontina to 1 Gruyere ratio). Both thyme and rosemary pair perfectly with these two cheeses. You can use a combination of the two or you can use one or the other (I used a thyme/rosemary combination, slightly heavier on the thyme). Puff pastry, minced garlic, honey, an egg and coarse sugar round out the ingredients needed.

My favorite, go-to frozen puff pastry is made by DuFour. While it's definitely not inexpensive, it's texture and flavor are heavenly. DuFour's puff pastry comes in a rectangular shape, but it can easily be cut into a square. You can use small cookie or canapé cutters to cut shapes out of the extra piece of puff pastry. I used a small star cookie cutter to decorate the top of the folded pastry.

Once the pastry is folded over the cheese, honey, garlic and herb mixture, it's brushed with a lightly beaten egg and generously topped with some coarse (not granulated) or sanding sugar. If not baking immediately, keep chilled in the refrigerator. Note: If chilling, wait to brush on the egg wash until ready to bake.

The Honey & Herb Baked Fontina & Gruyere in Puff Pastry bakes in preheated 425 degree (F) oven for 30-35 minutes or until the pastry is golden brown and cheese completely melted. The cheese should be hot and gooey.

Garnish with some fresh herbs (maybe even some edible flowers) and drizzle with some additional honey before serving. I loved pairing the (pricey) Rainforest Crackers with it, but Trader Joe's sells a less expensive version. A sliced baguette would be an equally good serving option.

This creamy, melted Fontina and Gruyere cheeses encased in an egg-washed, sugar crusted, flaky puff pastry is a sinfully delicious symphony of flavors. It has the perfect balance of sweetness, savoriness, creaminess, and flakiness. Having all of the hallmarks of a show-stopping, exceptional appetizer, it is destined to be a huge hit at your next gathering. 

Recipe

Honey & Herb Baked Fontina & Gruyere in Puff Pastry

Serves 6-8 as a hearty appetizer

Ingredients

14 ounce box of puff pastry, thawed (i.e., DuFour)

14-16 ounces of a mixture of Fontina and Gruyere cheeses, cut into 1/2" cubes (see notes)

2 large garlic cloves, finely minced

1 1/2 Tablespoons of fresh thyme and rosemary, minced (see notes)

3 Tablespoons good quality honey, plus more for serving

1 large egg, lightly beaten

2-3 Tablespoons coarse or sanding sugar

Directions

1. Preheat oven to 425 degrees (F). Line a 12" round pie plate with parchment paper.

2. Cut the puff pastry into a 10-11" square. Make 3" cuts (on the diagonal, horizontally, & vertically) on the pastry. Use the 2" extra strip of puff pastry by cutting out shapes with a small cookie or canapé cutter.

3. Place the large piece of puff pastry on top of the parchment paper.

4. Pile the cubes of the mixture of cheeses into the center of the puff pastry. 

5. Top the cheese with the minced garlic and herbs. Use your hands to lightly toss.

6. Drizzle the honey over the top of the cheese/herb/garlic mixture.

7. Fold the edges of the puff pastry over the cheese. Pinch the cuts along the edge of the puff pastry. Top the puff pastry with the extra pastry cutouts (if using).

8. Brush the puff pastry with the egg wash. Generously sprinkle with the coarse or sanding sugar. Do not use granulated sugar.

9. Bake for 30-35 minutes or until the pastry is golden brown and cheese has completely melted.

10. Remove from the oven. Place the dish on wood or slate cutting board. Garnish with some fresh herbs and/or some edible flowers. Lightly drizzle with some additional honey.

11. Serve with your favorite crackers, baguette slices and extra honey.

12. Once all the cheese has been scooped out of the cheese, use a knife to cut slices of the puff pastry to enjoy.

Notes: (1) I used a 2 part Fontina, 1 part Gruyere cheese mixture. You can also use a 50/50 cheese ratio. Fourteen ounces of cheese worked well. (2) I used a 2 part thyme, 2 part rosemary mixture. You can also use a 50/50 herb mixture ratio. Or use either all thyme or all rosemary. (3) If you can't find DuFour Puff Pastry, use another good quality puff pastry. The puff pastry from Trader Joe's is also highly rated. (4) Recipe inspired by one from Half Baked Harvest.

Directions

Baked Mixed Berry Cream Cheese French Toast Casserole

Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.

With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one. 

Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.

Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed. 

One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.

Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.

When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.

There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate. 

You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one. 

Recipe

Baked Mixed Berry Cream Cheese French Toast Casserole

Serves at least 8

Ingredients

1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)

8 ounces (226g) cream cheese, slightly softened

2 Tablespoons confectionary sugar

13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes

8 large eggs

1 1/2 cups whole milk

1 1/4 cup half and half

2 Tablespoons granulated sugar

2 teaspoons vanilla

1/4 teaspoon Kosher salt

16 ounces (453g) mascarpone 

1/4 cup (30g) confectionary sugar

Fresh blueberries, blackberries, and strawberries

Optional: Confectionary sugar for dusting

Directions

1. Generously butter a 9" x 12" baking dish. Set aside.

2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.

3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.

4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.

5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.

6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.

7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.

8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.

9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).

10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.

11. Let the French Toast Casserole rest for at least 10 minutes before serving.

12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.

13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.

14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.

Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.