Blogwatch: Cranberry Curd Pavlova
This cranberry curd pavlova from Hanne, of Supper in Stereo, is a recipe I'll be adding to my Awesome file. (It's a file in my head reserved for Awesomeness.) 1. The opening is in the shape of a heart. Or Africa. Take your pick. 2. I've already revealed my curd freak ways, so you shouldn't be surprised by my enthusiasm. Cranberry curd sounds good, but I'm already thinking up alternative flavors to fill my meringue with. That grapefruit curd from last week would be a good start...
As Hanne says, it's "so light that you register only delicious without noticing that you’re already full from dinner." Definitely my kind of dessert.
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10 Comments:
Based upon the lack of geographic and anatomic knowledge, my guess is you were publicly educated near one coast or the other. The shape is neither Africa or heart; it is South America replete with an indication of where the Panamanian isthmus should be.
However, I defer to you on curds. I am only familiar with lemon curd through a friend with English roots. Lemon curd was a surprise delight in a somewhat lacking spectrum of cuisine under the British crown.
Keep your freak on and maybe opt for some exotic fruit from South America. And, maybe slip an atlas onto the shelf next to the cookbooks.
jscarey at 9:21AM on 01/16/09
This picture actually makes me think it is something you may want to serve at Halloween. It wouldn't be difficult to make it look even more like a giant eyeball (not that actual eyeballs are filled with something red, but still) or an organ repository. Bizarre.
Max Fischer at 9:49AM on 01/16/09
Uh, yeah, it's without a question South America.
emmab at 12:22PM on 01/16/09
wow..."publicly educated near one of the coasts." harsh.
and i doubt she was referencing the anatomical shape of the heard, but rather of the shape that 99% of people picture in their minds when someone says "shape of a heart."
And if you want to get technical, it resembles both continents, though neither particularly well.
NYCEater at 12:56PM on 01/16/09
* "heart" not "heard." I want an edit button!
NYCEater at 1:00PM on 01/16/09
How pretty! I just got a basketful of passion fruits that will make a lovely curd for this. And Max, you're right, you could tweak this for Halloween very easily.
@jscarey, why the condescending attitude? It adds nothing to the discussion, except to make you sound like a tool.
runrgrrl at 1:10PM on 01/16/09
Looks fantastic, and I now know what else I am making for my V-day dessert! I even have cranberries left from my annual stock-up in December. This will be a great light option and a fun twist on the pavlovas I love.
Thanks!
sadiepix at 3:07PM on 01/16/09
What a cute idea! And wow, so many curds to try, so little time.
Hillary
Chew on That
Chew on That at 3:39PM on 01/16/09
SE, thanks! You have now completed my goal of taking my kids on a culinary adventure that matches my traveling husband's itinerary. Michele Humes posted a dumpling recipe that meets the need for something from China, and she also has posted recipes from the Vietamese Kitchen which takes care of Vietnam. And now here you go with pavlova--which takes care of a traditial Aussie dessert. You guys rock!
dhorst at 6:52PM on 01/16/09
I think the opening looks like a heart, especially if you tilt your head. But then again, I was publicly educated on one of the coasts, so what do I know.
But I do know curd and that's it's yummy!
leeber at 3:17PM on 01/21/09