Chocolate Pavlova
6 Large Egg Whites		Preheat oven to 300 ° F. Line a baking sheet with parchment paper. Using a dark marker draw a 9" diameter circle on the parchment paper by tracing around a 9" cake pan. Flip the paper over so your meringue won't' touch the marker. Beat the egg whites and salt on medium speed until foamy soft peaks form, about a minute. Increase the speed to medium high and gradually add the sugar, continue beating until stiff peaks form, 8-9 minutes. (The meringue will be glossy.) Sift the cocoa and add to the meringue. Add the vinegar and chopped chocolate. Fold the mixture until well combined. It should be a light mocha color with no white or brown streaks. Secure the parchment paper to the baking sheet by adding a dab of meringue under each corner. Mound the meringue onto the parchment inside the circle. Using the spatula or a butter knife, spread the meringue to fill the circle. Even the top and sides just slightly. Place in the oven and cook for 1 hour and 15 minutes, or until the meringue is puffed and crisp all over, yet still a bit wobbly underneath if you touch the center. The top will be cracked. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool at least 30 minutes. Before serving, carefully peel the meringue off of the parchment paper and place on a serving platter. In a medium bowl, beat the mascarpone cheese, heavy cream and vanilla until combined. Gradually add the sugar and continue beating until it holds soft, pillowy peaks. Do not over beat. Mound the mascarpone cream onto the meringue and gently spread it out about an inch from the edge. Top the pavlova with the berries and sprinkle the shaved chocolate over top. Cut into wedges, wiping the knife in between slices, and serve. Can be made and assembled up to 12 hours ahead of time. Keep in fridge. May 8, 2014
Pinch of Salt
1 3/4 Cup Superfine Sugar
3 Tbsp. Unsweetened cocoa
1 Tsp. Red Wine Vinegar
2 Oz. Bittersweet Chocolate Finely Chopped
8 Oz. Cold Mascarpone Cheese
1 1/2 Cup Cold Heavy Whipping Cream
1/4 Cup Sugar
1 Tsp. Vanilla Extract
1 1/2 Cups Fresh Fruit (Raspberries, Blueberries, Blackberries, and/or Strawberries
2 Oz. Bittersweet Chocolate grated or shaved into curls From the kitchen of Sandi Smith
Rhubarb Crisp
3/4 Cup Sugar		In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish. In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
3 Tbsp. Cornstarch
3 Cups Sliced Fresh Rhubarb
2 Cups Other Fruit (Apples, Pears, Strawberries)
1 Cup Old Fashioned Oats
1/2 Cup Packed Brown Sugar
1/2 Cup Butter Melted
1/3 Cup Flour
1 Tsp. Cinnamon


From the kitchen of Sandi Smith		May 8, 2014
Plum Tart
1 Egg		Preheat oven to 350°. Line a 15 x 10 inch baking pan with parchment paper; coat with cooking spray and set aside. In a small bowl whisk together the egg, yolk, sweetened condensed milk, and vanilla. In a large bowl stir together the flour, cornstarch, sugar and 1/2 tsp. salt. Using the largest holes on a box grater, grate butter into flour mixture. Use your fingertips to massage butter into flour mixture until it resembles cornmeal. Pour egg mixture over flour mixture and stir to moisten. Gently knead until dough comes together. Transfer dough to prepared pan, pat evenly into bottom and up sides. Prick dough all oaver with a fork. Arrange plums in rows over dough in pan, overlapping as necessary. Bake about 40 minutes or until crust is deep golden brown and fruit is tender and bubbly, cool in pan on wire rack. If desired, drizzle with some honey before serving. Makes 24 servings.
1 Egg Yolk
3 Tbsp. Sweetened Condensed Milk
1 1/2 Tsp. Vanilla Extract
2 1/4 Cups Flour
1 Cup Cornstarch
1/2 Cup Sugar
1 1/4 Cups Very Cold Unsalted Butter
2 1/4 Lb. Assorted plums, pitted and cut into 1/4 inch-thick wedges
Honey (Optional)

From the kitchen of Sandi Smith		May 8, 2014