Happy Easter

I could write a sonnet
about your Easter bonnet...
Irving Berlin

Everything is blooming most recklessly; if it were voices instead of colors, there would be an unbelievable shrieking into the heart of the night. ~Rainer Maria Rilke, Letters of Rainer Maria Rilke

Something's going on...During holidays I am normally totally obsessed with cleaning my house and cooking up a storm...but it's been a week already and I'm only just getting around to spring cleaning and thinking about our menu for this month. So, I've put together this quick and easy three course meal. I was given some raspberry vinegar for Christmas and have taken a liking to the mixture of sweet and sour salads. The mix of pear and fresh greens with just about any dressing is delightful, but I've made something similar to this one and love the combination of nuts, pears and raspberry. A sure sign of spring here is the appearance of fresh asparagus in the shops. Sage is a favorite seasoning of ours, so thought this pasta dish might be worth a try. Pavlova, an Australian delicacy, is a luscious dessert, named after the famous Russian ballerina. Since the meringue and fruit can be prepared beforehand, all you have to do at dinner is whip up the cream and dessert is ready. I like to make six or so individual meringues, rather than one large one....either way, it's quite a versatile sweet. The recipe I've provided here is traditional. However, the link below will lead you to pages of mouthwatering variations on this theme if you're in the mood for a more imaginative take on it. As the Aussies would say, it's a rip snorter so bog in!

http://www.tastespotting.com/search/pavlova/1

Pear Salad with Raspberry Dressing

• 3 Tbs sugar
• 1/2 cup pecan halves
• 8 cups assorted fresh greens/Romaine
• 1/2 cup crumbled gorgonzola, bleu, or feta cheese
• 1/2 cup dried cranberries or cherries
• 3 or 4 pears (D’Anjou) peeled, cored, sliced into wedges
• 1 small red onion, thinly sliced (optional)

Dressing:

• 4 Tbs raspberry vinegar
• 1/2 cup canola/vegetable oil
• 1/2 tsp cracked pepper
• 4 Tbs sugar
• 1/2 tsp salt
• 1 Tbs dried parsley

In nonstick pan, heat 3 tablespoons sugar over medium heat until liquid; add pecans, stirring to coat. Turn out onto a plate. When cool, break pecans apart. Combine dressing ingredients and mix well.

Toss together the greens, crumbled cheese, dried cranberries or cherries, prepared pecans, and onions with the dressing. Divide among the salad plates, and arrange the pear wedges on top. Serve immediately. Makes 6 to 8 servings.

http://www.mysisterskitchenonline.com/2007/11/21/pear-salad-with-raspberry-vinaigrette/

Recipe: Penne with Asparagus, Sage and Peas

Ingredients

1. 1/2 pound penne
2. 2 tablespoons extra-virgin olive oil
3. 3 garlic cloves, minced
4. 1 pound thick asparagus, cut into 1-inch lengths
5. 2 cups chicken stock
6. 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
7. 1/4 cup heavy cream
8. 2 tablespoons unsalted butter
9. 1 tablespoon chopped fresh sage
10. 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
11. Salt and freshly ground pepper

1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

http://www.foodandwine.com/recipes/penne-with-asparagus-sage-and-peas

Easy Pavlova

By: Rosina

"To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites."

Ingredients

• 4 egg whites
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 teaspoons cornstarch
• 1 pint heavy cream
• 6 kiwis or your favorite fruit topping- Traditionally fresh strawberries are spooned on top, but really, any fruit will do. If the fruit is frozen, simply thaw it in a pot over a low flame with a little bit of sugar...not too much as the tartness of the fruit contrasts nicely with the sweetness of the meringue and the cream.
  

Directions

1. Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.
2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch.
3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
4. Bake for 1 hour. Cool on a wire rack.
5. In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.

http://allrecipes.com/recipe/easy-pavlova/