Tonight I am making dinner for 4 of my family members. This is an adults only dinner party with the exception of my 18 month old. My very talented niece is debuting as Titania in Shakespeare's "Midsummer's Night Dream" and my dad and stepmother are in town for her performance.
Even though it is hot and muggy out, its cool in our air conditioned kitchen and I thought I would make a heavier meal. The Menu is as follows:
Mixed Greens Salad with Home Grown Veggies
Grilled Flatiron Steak with Herb Butter and Mushrooms
Sweet Potato and Butternut Squash Gratin
Pavlova with Mixed Fruit and Basil Syrup.
The dinner was fabulous! Especially the Pavlova. The basil syrup is easy to make and it compliments the fruit very well.
Mixed Fruit Pavlova with Fresh Basil Syrup
For the Meringue:
4 large egg whites at room temerature
1 cup of sugar, divided
1 1/2 teaspoons of cornstarch
1/2 teaspoon of lemon juice
For the Basil Syrup:
1/3 cup packed fresh basil leaves
1/2 cup of light corn syrup
For the Mixed Fruit and Whipped Cream:
2 kiwi fruits, sliced
2 apricots, sliced
2 plums, sliced
1/2 pint of raspberries
1/2 pint of blueberries
1/2 pint of strawberries, halved
1 pint of heavy whipping cream
1/3 cup of sugar
***Any fruit will do, chefs choice!
Position rack in center of oven and preheat to 275°. Firmly trace a 9 inch circle on parchment paper, then invert onto baking sheet. Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add 3/4 cup sugar, beating to medium-firm peaks. Mix remaining 1/4 cup sugar and cornstarch in small bowl. Gradually beat sugar-cornstarch mixture into meringue; continue beating until very stiff. Beat in lemon juice. Spread meringue to fill circle completely. Bake until outside is dry, about 1 hour. Turn oven off. Let meringue cool in oven until completely dry, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.
|The basil syrup is so refreshing and unique.|