Pavlova seems to be all the rage this summer. I keep finding recipes in cooking magazines, blogs and Pinterest. I first came across pavlova in one of my cookbook perusals as a preteen. (Yes, I poured over cookbooks at 11.) But to my young taste buds, a circle of meringue topped with fruit sounded like the most boring dessert ever. I was so wrong! This dessert is spectacular in taste and presentation.
Yesterday was National Blueberry Muffin Day. Growing up I had a love hate relationship with blueberries. I loved eating them but HATED picking them. Here in the South, blueberries are ready for harvest in the heat of the summer with temperatures and humidity at their highest. In other words, YUCK!
Summertime desserts are all about highlighting produce at its peak, while trying to stay cool! Strawberry shortcake is a quintessential summer dessert. Fresh berries, cold vanilla bean flecked whipped cream, and a buttery crumbly shortcake makes for a winning combination. Although cold butter technically can’t be used in the plastic whipping bowl, using frozen grated butter is a great workaround that allows shortcakes and biscuits to be made with the Ankarsrum.