June 28, 2013 • 12:39 am
It's the LONG weekend here in Canada and that means we need some ideas for entertaining family & friends! So, this week I collaborated with Patricia Chuey who offered up two fabulous recipes! Normally I'd pick my favorite one, but NOPE, this week I had to have both! Here they are... an appy and dessert! Let us know how it turns out... I'm having my own BBQ and these will be a BIG hit!
Happy Canada Day!
Chunky Grilled Vegetable Guacamole
Contributed by: Patricia Chuey
The best thing to say about this recipe is…Yum! Enjoy this delicious guacamole as a snack or appy with a few tortillas. It’s also nice as a side to grilled fish, chicken or any Mexican dish. Ole!
I had the pleasure of originally creating this recipe for canolainfo.org so I’m happy to share it with jillianharris.com readers too!
1 small zucchini, cut lengthwise in 3 long strips
1 red bell pepper, cored, seeds removed, sliced in half
1 just ripe avocado, peeled, sliced in half
½ small red onion, sliced in half
2 Tbsp canola oil, divided, plus more for the grill
Juice of 1 lime
¼ cup cilantro, minced
1. Prepare barbecue by brushing with oil. Preheat to medium-high.
2. Lightly brush both sides of vegetables with 1 Tbsp of the oil. Place zucchini strips, bell pepper, avocado halves and onion on the grill for about 3 to 4 minutes per side.
3. Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
4. Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Easy To Make Pavlova
Contributed by Patricia Chuey
I first ate pavlova when I was about 11 years old. It was made by family friends who had returned to Saskatchewan after living in Australia. It is my favourite dessert of all time! Always a hit when entertaining!
8 egg whites (or equivalent liquid egg white product)
1/8 tsp cream of tartar
¾ cup granulated sugar
¾ cup icing sugar
1 Tbsp cornstarch
1 tsp white vinegar
1 cup whipping cream
2 cups fresh fruit, sliced (strawberries, kiwi and peaches are great)
1. Preheat oven to 325° F. Line a spring form pan or large pie plate with parchment paper.
2. Place egg whites and cream of tartar in mixing bowl. Whip at high speed until stiff, peaks form. Combine sugars in a separate bowl. Add half the sugar mixture to egg whites. Whip until sugar dissolves. Continue adding sugar 1 tablespoon at a time, whipping well after each addition. Once all sugar has been added, whip for one more minute to ensure sugar is fully incorporated. The meringue mixture will have stiff, glossy peaks at this point. Sprinkle cornstarch and vinegar over mixture. Gently fold in being careful not to lose any volume.
3. Spoon mixture onto prepared pan. Spread evenly and with a swirl motion. Build up sides slightly to form a small well in the middle (where the whipped cream and fruit will be placed once baked).
4. Bake for 20 minutes. Reduce heat to 250° F and continue baking for 1¼ hours under light brown and hard when tapped. Once cooled, gently remove from pan and place on serving platter. The meringue is fragile so try not to move it too much. (Can be covered with plastic wrap and stored for up to two days before using.)
5. To serve, fill center attractively with a base of whip cream topped with fruit. Slice into wedges. Don’t assemble too far in advance as it can get soggy.
This recipe is gluten-free too!
Tip: Traditionally, Pavlova is topped with sliced strawberries and kiwi fruit. Try matching the fruit to the season. Use fresh berries, passion fruit and mango in the summer, or ripe poached pears and cranberries in the winter for some holiday colour. Try fresh or canned sliced peaches, sliced banana or any assortment of fresh blueberries, raspberries and blackberries.
Let us know what you think!