Snow, Exercises. Social Media.

Whatever it did on Tuesday night in the end, it has been snowing most of the day today, Wednesday. I think the streets were not too bad but as I never poked my nose out of doors, I don’t know. Matt was out at 7 a.m. when he goes shopping but it wasn’t doing much at that time. I don’t think there’s enough of the stuff to give us a white Christmas. Not yet anyway. I seem to think we had a green Christmas last year although the remainder of the winter made up for that lapse. By the end of it everyone was complaining. Had to post my favourite snow rabbit pic.

Went for my in house exercises again, my legs were hurting even though we ere sitting down for some of the time. One lady keeps on about being 93 and I keep wanting to say “I bowl with people your age”. I was told I was a youngster by one of the women who is 85. To her, I guess I am. We have been collecting for a present for the regular instructor and I am told we have $40. They are talking about a box of chocolates, that’s going to be one hell of a box full.

My mother had a close friend (best friend maybe) for many years from her early days in Birmingham, England. I remember Aunty Nella very well from when I was a child and remember the Shirley Temple dress and the Snow White Cloak that was provided for me, I think my mother bought the dress and Nella gave me the gorgeous blue cloak. At the time she had a son called Richard and we were very good friends too. Eventually everyone moved away in one direction or another, I sent Christmas cards for many years, but didn’t get any responses. Then, tonight, (Wednesday) I got a Facebook friend request from her daughter, Rosemary. Not quite sure how she knew me although she has a photo of me at 12 and a video of my first wedding. But the latter was 52 years ago. Unfortunately both our mothers are no longer with us although Nella didn’t die til 2007 at 96 years old, a very good age. I was sorry to hear that Richard, too, had died of colon cancer. I think this is a picture of Richard and I. Rosemary is going to send me a copy of the pic she has, once she has got someone to upload it for her. It turns out she is 10 years younger than I. Isn't social media wonderful.

I have made Pavlovas in the past, but this one sounds absolutely wonderful. I would have to leave out the grapefruit because of pills unfortunately, I love grapefruit. I have left the time in as I don’t want anyone caught out by not realising there is such a long cooling time.

Ambrosia Pavlova

Contributed by Ben Mims to Food & Wine

• ACTIVE: 30 MIN
• TOTAL TIME: 1 HR 30 MIN Plus 4 hours cooling
• SERVINGS: 8

Here, F&W’s Ben Mims transforms the classic ambrosia salad recipes from his childhood into an incredibly delicate dessert topped with an orange-infused coconut milk whipped cream.
 

Pineapple Curd

1. 1/4 cup sugar
2. 1/4 teaspoon kosher salt
3. Grated zest of 1 lemon
4. 1 large egg yolk
5. 1/4 cup fresh pineapple juice
6. 2 tablespoons unsalted butter, melted

Meringue

1. 1/4 cup cornstarch
2. 1 tablespoon distilled white vinegar
3. 1 tablespoon vanilla extract
4. 1 teaspoon kosher salt
5. 2 cups sugar
6. 8 large egg whites, at room temperature
7. 1 cup very finely ground pistachios, toasted and cooled

Topping

1. 1/4 cup sugar
2. Grated zest of 2 oranges
3. 1/2 teaspoon kosher salt
4. 1/2 cup unsweetened coconut milk
5. 1 cup cold heavy cream
6. 1 orange, peeled of its pith and cut into segments
7. 1 grapefruit, peeled of its pith and cut into segments
8. 1/2 cup candied cherries in syrup, such as Amarena Fabbri
9. Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving

1. MAKE THE PINEAPPLE CURD In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth. Add the pineapple juice and butter and stir until smooth. Bring to a simmer over medium heat, stirring constantly. Once it begins to simmer, continue to cook and stir the curd until it is thickened and coats the back of a spoon, about 2 minutes. Transfer to a bowl and let cool to room temperature. Cover with plastic wrap and refrigerate until ready to use.
2. MAKE THE MERINGUE Heat the oven to 350°. In a small bowl, stir together the cornstarch, vinegar, vanilla, and salt until a thick paste forms. Put the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until smooth. Increase the speed to medium-high and beat until soft peaks form. Add the cornstarch paste to the beating egg whites and continue to beat until very stiff and glossy peaks form, about 5 minutes. Add the pistachios and, using a rubber spatula, very gently fold until evenly incorporated.
3. Trace a 9-inch circle onto a sheet of parchment paper. Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray. Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides. Transfer to the oven and immediately lower the oven temperature to 215°. Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours. Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours. (The cooling process allows the meringue to dry and cool slowly enough so that it doesn’t collapse on itself.) Once cooled, gently tip the meringue onto its side and peel away the parchment paper. Carefully place the meringue on a flat cake stand or serving platter.
4. WHEN READY TO SERVE, MAKE THE WHIPPED CREAM In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk. Pour into a large bowl, add the cream, and whisk until stiff peaks form. Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.
5. Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd. Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.

Have a great day.