Summer Dessert:: Pavlova

Pavlovas can seem intimidating, but I promise this recipe is foolproof. It’s a yummy summer dessert, and since it bakes at a really low temperature, it doesn’t make your kitchen too hot. Feel free to mix-up the fruit in the recipe, too. You can sub the kiwis for strawberries or even peaches. Let me know if you give it a try!

Kiwi Pavlovas 
serves 8-10

For the Meringues:
makes 36 meringues

You will need: 
– ¼ cup cornstarch
– 1 tablespoon white vinegar
– 1 tablespoon vanilla extract
– 2 ½ cups sugar
– 8 egg whites room temperature

To prepare:
Preheat the oven to  225 degrees F

In the bowl of a standing mixer (with a whisk attachment), place sugar and egg whites on low speed until combined, raise speed to high, beat until soft peaks form. In a separate bowl mix cornstarch, vinegar, and vanilla. Add the cornstarch mixture to the mixer and beat until glossy.

With a pastry bag fitted with a round tip, pipe meringue on to a parchment lined cookie sheet. Pipe 3 inch round swirls. Bake for 45 minutes on 225 degrees F. Let cool.

For the Kiwi Sauce:

You will need:
– 4 kiwis, peeled and cubed
– 1/2 cup of sugar
– 1/2 cup of water

To prepare:
Place all of the ingredients in a small sauce pan and cook on medium heat for 20 minutes. With a handheld blender combine sauce until smooth. Strain the sauce through a fine sieve in to a small bowl and press with a spoon. Place sauce into the the fridge for an hour until chilled.

For the Pavlova Garnish:

You will need:
– 4 kiwis cut into 1/2 inch cubes
– 16 small mint leaves for garnish
– 4 cups of whip cream

To assemble Kiwi Pavlovas:

Place 1/4 cup of whip cream on a plate, add 2 Meringues, top with 4 tablespoons of kiwi, drizzle with sauce, garnish with mint leaves. Serve immediately.

Enjoy!

xx Annette

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4th of July Recipe Round-up

Hi All! It’s Nicole, Annette’s web manager and friend. I am back today to talk about one of my favorite holidays: July 4th. The fourth of July is always such a happy, carefree holiday which is one of the many reasons I enjoy it so much. To me, there’s nothing like a holiday that actually feels relaxing: no pressure and no presents; it’s just plain fun.

We have spent many many many years at the beach with family, but this year, I am delighted to say we will be home with a small group enjoying the day. We live in the heart of Buckhead, and Atlanta’s Peachtree Road Race, the biggest 10k in the world, parades right through our neighborhood. We’ll start the day bright and early cheering on all of the runners, joggers, and walkers, hair of the dog cocktail in hand! Then the day will continue with a cookout, and of course, fireworks.

To put together an inspirational menu, I turned to Annette’s archives, and I have a recipe round-up of some of her best 4th of July foods and beverages. You can find each of them below. I hope you have a wonderful 4th of July!

Cocktail: American Shakerato

Main menu: Hotdogs with Quick Pickles

Dessert: Festive Pastry Squares

xo, Nicole

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Negroni Fizz:: Summer’s Staple Sip

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Ciao from Italy!  As you all know, it’s Memorial Day which is the unofficial start to summer, so I’m sure many of you are enjoying cookouts.

If that’s you, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s delicious too.

If you are having a few friends over, mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.

To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.

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Negroni Fizz
Serves 1

You will need:

– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose

Instructions:

Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice-filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.

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Photographs by Kathryn McCrary

This recipe first appeared on Camille Styles.

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Simple Cake for Any Occasion

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Did you hear? It’s my book’s first birthday this week. That’s right; Italy is My Boyfriend came out one year ago, and what a year it’s been! I’ve been celebrating on Instagram with various giveaways (make sure you check them out!).

I thought today would be a fun day to post a simple cake recipe: olive oil cake. Olive oil cake is something Italians serve their children since it’s a mild, sweet, soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner!

Olive Oil Cake
Serves 12

You will need:
– 
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

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Dessert for a Small Crowd:: Pumpkin Bundt Cake

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Since we will be entertaining for smaller crowds this season, your family. I suggest everyone get dressed up in their costumes and your family can celebrate safely at home. Originally I made this dessert for a photo shoot, about a fall party. It ran in Atlanta Magazine’s Home a couple years ago and it was a lovely family fall spread. The whole party may be worth recreating instead of trick or treating this year. Please be creative and stay home, enjoy your family and stay safe.

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This layered pumpkin bundt cake is one of my favorite fall recipes. Add it to your menu for this weekend. You won’t be disappointed you did!

Layered Pumpkin Bundt Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

Photo credit: The Raftermen

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