Aunt Mary's Pavlova

Ingredients

• 6 egg whites (room temperature)
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

• 2 teaspoons cornstarch
• 1 pint heavy cream
• Strawberries or whatever berry is in season

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
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3. In a large bowl, beat egg whites until stiff but not dry. 
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5. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. 
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7. Gently fold in vanilla extract, lemon juice, and cornstarch.
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9. Spoon mixture on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly.
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11. Bake for 1 hour. Cool on a wire rack.
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13. In a small bowl, beat heavy cream until stiff peaks form; set aside.  Spread  on to the meringue and add the berries on top.  

Starbucks-like Pumpkin scones

INGREDIENTS:

• 2 cups flour
• 1/3 cup brown sugar, packed
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk
• 1 large egg
• 2 teaspoons vanilla extract

FOR THE GLAZE

• 1 cup confectioners’ sugar
• 2 tablespoons milk

FOR THE SPICED GLAZE

• 1 cup confectioners’ sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of nutmeg
• 2 tablespoons milk

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. In another bowl, whisk together pumpkin puree, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.
4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about  1/2-inch thick. Cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 8 triangles.  (My triangles weren't very symmetrical......but they tasted good)
5. Place scones onto prepared baking sheet. Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.
6. To make the glaze, combine confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.
7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze.
8. Allow glazes to set before serving

Giant Meatballs with Ricotta

Giant Meatballs with Ricotta

Ingredients
• Olive oil, for baking sheet
• 3 cups (1/2-inch pieces) crusty white Italian bread, crusts removed
• 1 cup whole milk
• 1 pound ground veal
• 1 pound ground beef (80 percent lean)
• 1 pound ground pork
• 1 large egg, lightly beaten
• 1/2 medium onion, minced (about 3/4 cup)
• 1/2 cup finely chopped flat-leaf parsley leaves
• 1 teaspoon finely chopped fresh oregano leaves
• 1 cup finely grated Parmigiano-Reggiano, plus more for serving
• 1 1/2 cups whole-milk fresh ricotta cheese
• 1 teaspoon coarse salt
• 3/4 teaspoon freshly ground black pepper
• 2 jars Marinara Sauce
• 1 jar Arrabiata Sauce

Directions
1. Preheat oven to 450 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
2. Place bread in a bowl and add milk to moisten. Chop bread into small pieces no larger than 1/4-inch and place in a large bowl. Add veal, beef, pork, egg, onion, parsley, oregano, cheeses, salt, and pepper. Using your hands, gently mix until well combined.
3. Divide the mixture into 8 equal portions and roll each portion into a large meatball. Transfer meatballs to prepared baking sheet. Bake until golden brown, 15 to 20 minutes.
4. Meanwhile, bring the marinara sauce to a simmer in a large saucepan. Transfer the meatballs to the marinara sauce and simmer, partially covered, until cooked through, about 30 minutes. Serve immediately with additional Parmigiano-Reggiano.
5. Plate meatball in a bowl on a slice of toasted crusty buttered bread and spoon sauce on top, sprinkle with Parmigiano-Reggiano & parsley.  Serve.