This will feed at least 30 people so cut the recipe in half if you have less J

12 Egg whites

4 cups plain white sugar

1 quart whipping cream

1 quart raspberries/blueberries/strawberries-get inventive ūüėČ

3 teaspoons vanilla

Please see this demo my friend Graciela and I made on YouTube

Very easy recipe. Place 12 egg whites in a mixer and beat until thick and creamy. Slowly add the 4 cups of sugar streaming the sugar in the mixer at full speed. Mix for about 20 more minutes or more, until the sugar crystals have dissolved and there is no texture. Turn the oven on 400 degrees.

Line two cookie sheets with parchment paper. When egg whites are ready take half the mixture and spread as evenly as possible on cookie sheet. You can also pipe the mixture for a desig-effect for the top layer of your Pavlova. Use the other half of the egg whites and do the same on the other cookie sheet. Place them in the oven for 10 seconds with door open. Turn heat down to 180, shut oven door and bake for 3 hours. Once finished cooking leave in the oven to cool completely. I kept my meringue in the oven over night and assembled my desert 3 hours before the party.

Mix one quart of whipping cream-or more like I did, if you watch our YouTube video. Add 3 teaspoons of vanilla. Spread half on one layer of meringue-take the least attractive meringue for the bottom layer as it will be covered with cream. Add berries to the whipped cream layer. Add another layer of whipped cream on top of the berries and then top with your 2nd meringue. Voila-a gorgeous pavlova! You can get creative and play around with shapes and décor for the top of the meringue… have fun and enjoy!

Going Thai

This was a great little party ad on.  I made Fresh Summer Rolls and Spicy Beef salad.  I only have a before photos but to turn the summer rolls into nibbles I cut them up into 4 pieces per roll and placed them on a pretty platter with the dipping sauce in the middle.

Spicy Beef salad a la Deliciously Detroit.

We just recently left our sunny California home to move to Detroit. ¬†I had a favorite Thai delivery restaurant in Los Angeles and alas haven’t had any luck here, yet. ¬†However, I’m sure I’ll find things as the food, restaurants and grocery markets are Deliciously Detroit!

But…. I made this from my thai cooking book and it came out quite nice and took as long as calling up the order and getting it delivered-somehow they would always say “forty-five minutes for delivery and on a busy night 1.5 hours!”


1/4 red onion thinly sliced

1 cup chopped cilantro

a few sprigs of mint chopped

1 cup lime juice

1/4 cup fish sauce

2 tablespoons chili paste

1/3 cup sugar- I just had sugar in the raw

2 persian cucumbers sliced round

Mixed greens– I prefer ones that hold the sauce well like: Romaine, butter leaf and ice berg

Cherry tomatoes halved

1.2 red pepper sliced

Tri tip beef that you can find at any Trader Joes

Season the meat and grill or broil to taste-I like it rare.

While the meat is cooking start the sauce for the salad

Squeeze 1 cup lime juice, add 1/3 cup sugar, stir to dissolve. ¬†Add chili paste and fresh chili’s if you have them…. I didn’t.

Once your meat is cooked let it stand for about 20 minutes.  Cut against the grain thin slices.  I added the meat to the sauce and refrigerated for an hour-this can be refrigerated even over night.

Add the meat and the rest of the sauce to a bed of lettuce, sliced cucumbers, red peppers and halved cherry tomatoes. ¬†For a party get little Chinese to go containers and make little quick individual salad bites and have chop sticks, even though a real Thai uses a spoon and fork ūüôā

Fresh Summer rolls: 

One bunch cellophane noodles, cooked according to package directions
2 persian cucumbers sliced length wise in spears
1 carrots, julienned
1 large beet, julienned
2 handfuls fresh cilantro, hand-torn
6 pre-cooked chicken cut into strips and 10 pre-cooked shrimp sliced in half length-wise
20 (8-inch) round rice paper wrappers
mint leaves and scallions-sliced half way and hearts of Romaine lettuce

Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste
A trick on these is to try and roll them nicely!!!! First make the dipping sauce.  I just really toss it all in there and poor the hot water last to get the sugar incorporated.  Set aside in the refrigerator.

Make sure you have all the summer roll ingredients prepped. ¬†Get a large in diameter bowl and pour warm water in it. ¬†Carefully, one at a time start your rice paper process. ¬†Place one rice paper in the water and get it soft enough but not too soft to it will break. ¬†Place paper on a plate and start the assembly. ¬†I put a small romaine leaf down, then the noodles, then a strip of chicken, a bunch of cilantro, a halved scallion, one cucumber spear a few carrot spears. ¬†Start to roll it. ¬†One roll and fold in sides while keeping the roll tight. ¬†Just at the end put two halved shrimp and mint leaves in for the last part of the rolling process. ¬†It makes the roll pretty this way. ¬†Good luck, it takes a bit of practice. ¬†If you mess up and the roll is too messy… you can always put the messed up roll into another rice paper and double roll it!

Set aside, and make another. ¬†Make sure that each roll is not touching or they will stick together. ¬†You can eat them whole or cut them in 4 for a party. ¬†Get crazy with these and inventive. ¬†Basically think of the rice paper as a wrap…. you can add anything. ¬†I’m wondering what a Thanksgiving Roll would be like…? ¬†A bit of turkey, stuffing and cranberry sauce with a bit of Romaine lettuce for a crunch… Let me know if you come up with any fun ideas. ¬†Enjoy