The Best Pavlova

I got this from http://cake.allrecipes.com/az/TheBestPavlova.asp
I've adapted it from other recommendations! Enjoy!

What is a Pavlova? It's an Australian/New Zealean dessert with a meringue base, topped with fresh cream and fruit named after the Russian prima ballerina, Anna Pavlova.

INGREDIENTS:

parchment paper or wax paper
sheet pan or spring form pan

3 egg whites (Be absolutely sure not a particle of grease or egg yolk gets into the whites)
dash of cream of tartar

1 pinch salt
1 cup white sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/2 tablespoon vanilla extract

1 1/4 cups heavy whipping cream
1/2 cup confectioners' sugar

1 pint fresh strawberries
sliced freshed peaches (add lemon juice to prevent browning) or canned sliced peaches
blueberries
kiwi

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way to do this is to draw around the outside of a 9 inch pan with a pencil. A spring form pan lined with parchment paper or wax paper can be used as well.

2. In a large bowl, beat egg whites on high speed until soft peaks form. After 30 seconds of beating, add a dash of cream of tartar.

3. Add 3/4 cup of the sugar gradually, while continuing to whip. When beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice and vanilla.

4. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.

5. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes.
When cool, the meringue should be hard on the outside, and slightly moist on the inside.

6. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened.

7. Decorate with fruit of your choice; strawberries are excellent. Peaches, kiwi, blueberries can also be used.

KOREAN BBQ BEEF

My parents used to make this when we were little. It's so yummy! I shared it with my friends in STL...and we're so crazy about it that we have a BBQ like every wknd this summer..LOL. My friend Kathy Lee and I also used this recipe to make Bulgogi. We used thinly sliced meat and add some fresh pineapple juice and crushed pineapple chunks. Kiwi can also be used in place of pineapple chunks.

INGREDIENTS:


2 pounds sirloin steak (or use short rib or flank steak or sliced Korean beef)
3 green onions, chopped
1 small onion, chopped
3 cloves garlic, crushed
5 tablespoons soy sauce
1 to 2 tablespoons dry sherry (or red wine)
salt (to taste)
1/8 teaspoon black pepper or to taste
¼ cup sliced mushrooms
¼ cup sugar
2 tablespoons sesame oil



DIRECTIONS:

1. Slice steak very thin (partially freeze meat for ease in slicing). (Obviously not necessary for sliced Korean beef.)

2. Combine green onions, onion, garlic, soy sauce, sherry, salt, pepper, mushrooms, sugar, and sesame oil. Use hands to mix all ingredients and to especially combine the onions into the meat.

3. Marinate meat in mixture for several hours or overnight. Submerge meat in marinade. Place onions sinking to the bottom of the marinade on top of the beef before putting into the fridge.

4. Cook on grill 5 to 8 minutes or until done, turning occasionally.

5. Serve hot. Makes about 6 servings.