You Gotta Try this in March 2024
Crunchy Kickoff Mozzarella Sticks: Game-Day Goodness
Vegan Maple Sesame Game Day Cauliflower “Wings”
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Heal Your Gut, Naturally
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
10 BC Escapes to Travel to This Spring Break
Local Getaway: Recharge at a Vancouver Island Oceanside Retreat
The People’s Open Just One Reason to Visit Some Classic Scottsdale Golf Courses
B.C. Adventures: Our picks for March
10 Places to See Holiday Lights in Metro Vancouver
Vancouver Adventures: Our Picks for December
Are you getting the most from your expertly cultivated and perfectly aged wine collection?
The Ultimate Holiday Gift Guide for Him
The Ultimate Holiday Gift Guide for Her
Impress your date with a luscious berry Pavlova this Valentine's Day
Prepare the day prior to service.
Preheat oven to 150° F
Warm egg whites in a mixer bowl over a water bath until it is warm. Set mixer with whisk attachment on high speed, gradually add in sugar and beat to stiff peaks. Fold in cornstarch followed by vanilla and vinegar. Using a piping bag (or a spoon) shape the meringue into four hearts on a parchment lined baking sheet. Bake for one hour and then turn off oven and leave the Pavlova in the oven for one hour (or overnight).
Raspberry Mascarpone Cream
In a mixer bowl with whisk, mix the mascarpone until soft. Add icing sugar and mix to combine. Slowly add whipping cream and continue to whisk until stiff peaks form.
Stir in raspberry purée. Keep cold until ready to serve.
*Chef tip: If you can’t find raspberry purée, put thawed frozen raspberries into blender, purée and strain through a sieve.
Raspberry Cherry Balsamic Compote
**We use Vancouver Olive Oil Company traditional dark balsamic.
Put cherries, raspberries, sugar and vanilla in a saucepan. Cover and cook on low heat, stirring occasionally. Continue until cherries and raspberries release their juices and begin to boil. Meanwhile, mix cornstarch and cold water together. Stir the cornstarch mixture into the fruit and boil for 1 minute while stirring. Remove from heat and stir in the raspberry purée and balsamic vinegar. Put aside compote to cool.
To serve: Put a meringue on each plate, top with raspberry cream, and then put the raspberry cherry compote on top with fruit and sauce falling onto plate if desired.