Hello Fall

Whew.  Summer went by fast.  

As I've gotten a little bit older summer's seemed lost it's edge over the other seasons.  No longer does it have the advantage of months free from responsibilities, those careless days of childhood summer vacations.  It's evolved from a time of swimming pools, popsicles and picnics to work-filled early mornings, and sweaty, uncomfortable nights.

Don't get me wrong, there are still things I love about summer: the plethora of produce at farmers' markets, the colour that floods our backyard garden, and the blast of heat that good ol' weber greets me with.  

But...Hello Fall.  Apples, pajamas, pumpkins, squash, sage, soups & stews, pies, cranberries, cinnamon, and cloves.  What's not to love?  Not to mention a predecessor of Christmas (don't even get me started on my love for Christmas).

Before I delve into the world of autumn baking and cooking, I figure I owe it to the past couple of months to at least acknowledge some of summer's hit recipes.  So here we go...

Chocolate Pavlova

6 large egg whites, room temperature

1/4 tsp cream of tartar

1 1/4 cups granulated sugar

1 tsp white vinegar

1 tsp pure vanilla extract

1 tsp cornstarch

3 tbsp cocoa powder

Preheat oven to 250 degrees F.

Beat egg whites until foamy.  Add cream of tartar and continue beating until soft peaks are formed.  Slowly start adding the granulated sugar and beat until the meringue holds stiff peaks.  Using a rubber spatula, fold in the vinegar and vanilla extract.  Sift the cocoa powder and cornstarch over the top of the meringue, and, with the spatula, fold in.

Gently spread over a parchment lined baking sheet in a circular shape.  Bake for about 1 1/2 hours or until the outside is firm to the touch.  Let it cool, in the turned of oven with door ajar.  Once completely cool, top with fresh slightly whipped cream (speckled with vanilla bean is perfect), and a hodge podge of summer berries.  Delicious.

Giada's Spaghetti with Pinot Grigio and Seafood

Chocolate Cupcakes with Mint Buttercream