Pavlova, a WOW dessert for any special occasion! Today, so many people have food allergies or food related conditions, Pavlova is wonderful dessert to serve, because it fits so many people’s needs and preferences! It’s grain-free, gluten free, dairy free, vegetarian and Paleo. Our kind of treat that everyone can eat! Ohana!
Tim’s mom, Betty Ann would make Pavlova for a special holiday dessert. Back then it was the perfect dessert because it was light, airy, not too sweet or too filling after a large celebratory meal. It’s also great anytime of the year because the filling is a whipped cream that can be made dairy free with coconut whipped cream. Over the whipped cream, layer with seasonal fruit. Any berries, peaches, persimmons, pomegranate aerials, kiwi, mango…really most any fruit will work, no matter what the season! Let your creative juices flow! Your taste buds will love it’s deliciousness!
To get a little fancy you can use lemon curd instead of the whipped cream, or both for the filling. Make a strawberry coulis sauce like Gma Betty and pour it over the fruit when serving. The recipe is below. Then dollop with more fresh whipping cream! It’s only “air” Gpa would say! Oh the delight everyone will have enjoying Pavlova! It is truly a show stopper and wonderful to serve for special celebrations or during holidays… especially for Springtime and Passover or Easter!
We hope you enjoy this variation of Gma Betty’s Pavlova recipe! If you like an all fruit desert, try making Peg’s seasonal Strawberry Pie! There’s also a grain-free crust version too and a seasonal lemon berry bars!
We’d love to hear from you! Please comment below if you make the Pavlova.
💛 Megs & Pegs
1–2 lbs. stew meat of choice: chicken, beef or lamb (we love lamb)
Fish is another option: shrimp or scallops would be great too!
2–3 medium zucchini (sliced into thick chunks)
1 large red onion peeled and layers separated
Shitake or Cremini Mushrooms left whole depending on size or halved)
Other vegetable options: eggplant chunks, cauliflower chunks,
Salt and pepper to taste
Blend all ingredients together
2 sprigs fresh rosemary or 1 tsp dried
2 sprigs fresh thyme or 1 tsp dried
2 sprigs fresh oregano or 1 tsp. dried
3 cloves fresh garlic or shallot, minced
1/4–1/2 cup red wine
2–3 Tbsp. Balsamic vinegar ( we love Napa Valley Reserves, its thick and great!)
1/4 C. olive oil (Jovial)
- Cube your meat or use stew meat and set aside. (if using grass-fed stew meat marinate longer, a filet takes less time) Also make them large enough so they won’t fall off skwere or into the grill… I’ve done it, oy…
- Prep all your vegetables and par cook them. I like to sauté them for a couple minutes covered and flipped in a skillet. Giving them a head start, as the meat won’t take long.
- Make marinade. Depending on how many ingredients you use, you may need to double or triple the marinade. Also you can keep the vegetable marinade for another use or heat it and serve as an Au Jus sauce to pour over the skewers.
- Marinade all ingredients for 4-6 hours
- Par cook the veggies only. Cook them for 2 minutes covered on each side.
- Heat the grill.
- Once hot, clean the grill. PLEASE LINK to OURS not EVOX https://www.youtube.com/watch?v=0uslHw_ZVCc
- Get thick skewers and soak them in water for about 30 minutes.
- Start adding on the onion, meat, veggie, mushroom and repeat. Make sure each end has a sturdy veggie or meat to keep everyone in their place.
- Grill them on medium high for about 5 a side until they look tender and done. We prefer our beef and lamb to be rare. Chicken is to be cooked through. HOWEVER, I purposefully want you to keep the chicken moist and juicy. Grill the chicken covered for 4 minutes a side, remove and keep them covered with tin foil. They will continue to cook while they sit and collect it’s juices, making them perfect, tender and juicy! Drooling ☺
- Serve them with a salad, tabbouleh, mashed potatoes or parsnip mashers.
- We hope you Enjoy!
- Prep Time: 5 minutes
- Cook Time: 10 minutes