Christmas Dinner ?

[Doug Lax]

Originally Posted by AndyPandy

Oh Jeff - you haven't lived till you have had pavlova: it is delicious. hellish difficult to make. Mine always collapse. Bridget is a dab hand.

Best recipe we have found is from the Australian Women's Weekly:
INGREDIENTS

4 egg whites
1 cup (220g) caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
300ml thickened cream
1 teaspoon vanilla extract
1 tablespoon icing sugar
METHOD

Preheat oven to very slow (120°C/100°C fan-forced). Line oven tray with baking paper; mark 18cm circle on baking paper.

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar, beating until sugar dissolves between additions. Fold in cornflour and vinegar.

Spread meringue inside circle on tray. For best results, do not squash or flatten
mixture but shape side up and in towards the centre, like a mound. Make furrows up side of meringue using spatula, level top. Bake, uncovered, about 1¼ hours or until dry. Turn oven off; leave meringue to cool in oven with door ajar.

An hour before serving, beat cream, extract and sifted icing sugar in small bowl
with electric mixer until soft peaks form. Fill pavlova with cream and fruit of your choice.

Per serving: 13.9g total fat (9.2g saturated); 1070kj (256 cal); 30.1g carbohydrate; 2.6g protein; 0.0g fibre

Side note: Pavlova is said to have been invented by Perth chef Bert Sachse in the 1930s. It was so named because it was considered to be as light as the dancer Anna Pavlova. This super recipe was introduced to the Test Kitchen in 1968 by Peggy Frizell; originally her mother’s recipe, it has been known fondly ever since as Peg’s pav.

[Kingsrule]

Originally Posted by Vesuvius

Poor lil' Sass, it's not even out of its infancy!

The newer vintages of Sassicaia aren't built for aging

I'm sure the 08 drank just fine

Nothing like the 86 and 88's!

[Doug Lax]

Just used the Penzey's Prime Rib rub ! Heavy on the celery looks great !

[-E-]

Originally Posted by g997

The newer vintages of Sassicaia aren't built for aging

Nothing like the 86 and 88's!

I'll have to completely agree here. A majority of the upper echelon wines are no longer built for the long-haul; thanks to a certain dip$*#t named P _ _ _ _ _.

Anyhow, now that the dinners are over - how about some pics, eh!?

[jwhite613]

Originally Posted by AndyPandy

Oh Jeff - you haven't lived till you have had pavlova: it is delicious. hellish difficult to make. Mine always collapse. Bridget is a dab hand.

Best recipe we have found is from the Australian Women's Weekly:
INGREDIENTS

4 egg whites
1 cup (220g) caster sugar
1 tablespoon cornflour
1 teaspoon white vinegar
300ml thickened cream
1 teaspoon vanilla extract
1 tablespoon icing sugar
METHOD

Preheat oven to very slow (120°C/100°C fan-forced). Line oven tray with baking paper; mark 18cm circle on baking paper.

Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add caster sugar, beating until sugar dissolves between additions. Fold in cornflour and vinegar.

Spread meringue inside circle on tray. For best results, do not squash or flatten
mixture but shape side up and in towards the centre, like a mound. Make furrows up side of meringue using spatula, level top. Bake, uncovered, about 1¼ hours or until dry. Turn oven off; leave meringue to cool in oven with door ajar.

An hour before serving, beat cream, extract and sifted icing sugar in small bowl
with electric mixer until soft peaks form. Fill pavlova with cream and fruit of your choice.

Per serving: 13.9g total fat (9.2g saturated); 1070kj (256 cal); 30.1g carbohydrate; 2.6g protein; 0.0g fibre

Side note: Pavlova is said to have been invented by Perth chef Bert Sachse in the 1930s. It was so named because it was considered to be as light as the dancer Anna Pavlova. This super recipe was introduced to the Test Kitchen in 1968 by Peggy Frizell; originally her mother’s recipe, it has been known fondly ever since as Peg’s pav.

Andy... I know it's been awhile but my wife made this tonight. We topped it with fresh whip cream, raspberries & blackberries. It was absolutely delicious!!! Thank you so much for the recipe. We will definitely have it again & again & again.....

[Doug Lax]

Doggonitt Jeff and Andy that looks sooo good and I am on a diet