but, to make up for being almost a buck short, i'm here with a celebration dessert in honour of not only the weekly recipe posts, but also of this lil' blog o' mine's 3rd birthday!
h a p p y 3rd
b l o g i v e r s a r y
three years have passed in a blink, yet some days it seems like it's been an eternity.
the past year has been delicious. nuff said. there hasn't been too many blogging milestones, but there has definitely been some milestone recipe moments.
summer brought my favourite grilled veggie side dish, the almost-perfect quinoa burgers, the definitely perfect turkey burgers, easy-peasy cold brewed iced tea, and the beginning of many-to-come editions of 'listing it..'
fall brought a restaurant-worthy salad, muffins that already include the latte, and now award winning ribs (which are the bring you to your knees kind of great)
winter brought a new year's resolution list of 52 goals and the weekly cookbook recipe challenge, a new take on breakfast porridge, the honour of being a food52 competition finalist,
and then winning (!)
and spring thus far has brought momofuku's brussel sprouts (in honour of our NYC trip next week!), cookies filled with chickpeas, and today i bring you a pavlova worthy of celebrating three years of blogging!
the first time i ever really encountered pavlova was in college while watching the goddess herself make her classic pavlova and i knew immediately while watching her cover that crisp disc in whipped cream and trickle passion fruit over top that pavlova would hold a high esteem in my list of favourite desserts.
pavlova is very sweet by nature, so should be paired with only lightly sweetened whipped cream, and tart fruit such as berries or passion fruit. the addition of lemon curd, while not traditional, takes things over the top, and will have your guests coming back again and again.
the pavlova recipe i used, as well as the recipe for the lemon curd were pulled from what should really be called "the encyclopedia of fabulous desserts", as bon appetit desserts will not let you down if what you are looking for is something sweet and amazing to serve up at your next event, celebration, or even just a regular weeknight dinner. as the slogan on the front of the book says, it's "the cookbook for all things sweet and wonderful" and that it is. the book is enormous, and the recipes within are generally simple, with common ingredients, and easy to understand instructions, and while ever recipe doesn't include a photo, the photos that are included make you want to go make those recipes right away. barbara fairchild is an authority on food, so i would honest to goodness trust every recipe in this book.
the pavlova is worthy of making again, but while the lemon curd was good, it wasn't as amazing as the chef's recipe, so i think i'll stick with that one in the future. my only pavlova making tips for you, is while you can make the pavlova itself the day before, don't adorn it with any sauces, curds, creams, or fruit until right before you are going to eat it, as it will be a pile of mush before you get through your salad. it's a make and eat right away kind of thing, a fair weather friend if you will.
the other thing i should mention, is the coconut whipped cream. it may have changed my life forever, as i have a bit of a whipped cream addiction - if it's there, i'm gonna be the one to lick the spoons, the beaters, the bowl, and eat whatever leftovers are in my path. it's like eating a cloud, and when i eat it, i'm in heaven. but, alas, the whipped cream is just not good for us, so my visits to heaven are few and far between. that is, until i recently discovered the gift that is coconut whipped cream, most elegantly outlined by oh ladycakes. so easy, so amazing, so wondrous. don't let the lumps in my photos fool you, i got lazy and skipped the step of sifting the powdered sugar (tisk, tisk) but usually it comes out luscious, billowy, and an easy stand in for it's much higher fat counterpart. just make sure you get the right coconut milk, cuz i've tried it with the other stuff, and it just doesn't work.
just look at that pile of perfection, waiting for it's guests to come for dinner and eat it!
i can't think of a better way to celebrate a blogiversary!