Kumara Gratin with vanilla caramelized onions

Photo by Manja Wachsmuth, Vanilla Table

Kumara is the New Zealand name for the sweet potato; it was a staple of the Maori long before the Pakeha (white Europeans) touched the shores of Aotearoa. Translated from Te Reo Maori, New Zealand is known as “Land of the long white cloud”. The kumara flesh color ranges from pale yellow to rich red. This vegetarian recipe uses the sweeter and darker-fleshed variety, which in the US is, rather deceptively, known as a red yam. With melt-in-your-mouth, hot-out-of-the-oven layers of oozey cheese, kumara and vanilla caramelized onions, using vanilla for sweetness instead of the traditional marshmallow topped casserole, this no sugar 5-ingredient dish is a healthyish accompaniment to Thanksgiving turkey, roasted chicken or on its own as a vegetarian main dish. Feel free to substitute cheeses and add some fresh chopped herbs such as sage, parsley and basil if you like.

Serves 4-6

Ingredients

2 / 500g / 1lb kumara or sweet potato, orange
1tsp vegetable oil for baking pan
1 cup / 230g / 8 oz caramelized onions (see below)
1¼ cup / 100g / 3½ oz Parmesan cheese, grated
1¼ cup / 100g / 3½ oz mild gouda cheese, grated
fresh cracked pepper, to taste
1 fl cup / 240ml / 8 fl oz cream

VANILLA CARMELIZED ONIONS
Makes 4 cups*

½ fl cup / 120ml / 4 fl oz grapeseed or sunflower oil
½ cup / 100g / 3½ oz butter
8 med / 1kg/ about 2lbs brown onions, peeled, halved and thinly sliced
¼ cup / 60g / 2 oz vanilla pod**, split

* 1 cup caramelized onions = 230g/8 oz
**Alternatively add 2 tsp vanilla paste at end.

Place oil and butter in large 2-qt/2-L pot and heat over low heat until sizzling. Add sliced onions and sweat until translucent, stirring occasionally. Add split vanilla pods and continue to cook over low heat until onions are caramel colored, continuing to stir occasionally. Cover, refrigerate until needed. Can be frozen up to 3 months.

Directions

Preheat the oven to 350°F/170°C.

Peel and very thinly slice the kumara into a bowl or tray and set aside.

Lightly oil a small loaf pan or individual 8 fl oz/240 ml ramekins. Begin with a double layer of kumara, followed by a layer of caramelized onions. Scatter a bit of both cheeses on top and sprinkle with pepper.

Repeat layers 2–3 more times, finishing with the cheeses and pepper. Press the layers with the palm of your hand to level the top.

Slowly pour the cream a bit at a time over all and allow it to settle into the gratin. (Can be refrigerated at this point to bake the next day if wished.)

On a foil-covered baking tray (less mess!), bake for about 1 hour, until the top is golden brown and the kumara is fork-tender (test with a skewer). Let cool 20 minutes to set the gratin, which makes slicing easier.

In Conversation with Natasha MacAller - The Dancing Chef

FOR SPIRITED WOMEN WHO DANCE
TO A DIFFERENT TUNE

Rock my Age interview Natasha MacAller

From professional Ballerina, to chef and now author, The Dancing Chef - Natasha MacAller shares her journey spanning these three extraordinary careers - each an art form in its own right and requiring discipline, dedication and technique.

Now a restaurant consultant and author, Natasha’s most recent book Spice Health Heroes opens our eyes to the role spices play in our overall health and wellbeing.

The interview is also available on Podbean.

Tamarillo Melting Moments

I had never seen—let alone tasted—a tamarillo until I arrived in New Zealand’s Bay of Islands. Also known as tree tomatoes, tamarillos originate from South America, but they flourish in New Zealand. The red ones are tart, flavorful and my favorite. To roast, cut in half lengthwise, put on a baking tray cut-side up, sprinkle with sugar and roast in a 350ºF/180ºC oven for 30–45 minutes until the fruit is a deep, dark red. Scoop out the pulp into a food-mill or strainer to remove the seeds, and purée. Tightly covered, the pulp will keep refrigerated for two weeks. If tamarillos are not available where you live, roast and purée firm red plums—an excellent choice!

Makes about 36

Ingredients

Dough
1¾ cups/400 g/14 oz unsalted butter, softened   
2 cups less 1 Tbsp/225 g/8 oz powdered/icing sugar
2 tsp/10 ml pure vanilla extract
1⅔ cups/260 g/9 oz cornstarch/cornflour
2 cups/270 g/9½ oz plain flour
1 tsp baking powder
¼  tsp fine sea salt

Tamarillo filling
½ cup/120 g/4¼ oz unsalted butter, softened
2 cups/250 g/8¾ oz powdered/icing sugar, sifted
3 Tbsp/75 g/2½ oz roasted tamarillo or plum purée
2 tsp vanilla paste

Method

Dough

Preheat oven to 350ºF/180ºC. Line two baking trays with non-stick baking paper or mat.

Cream butter, sugar and vanilla in a stand-mixer with paddle attachment on medium–high speed until creamy and pale. Scrape down sides of bowl.

In a separate bowl, sift cornstarch, flour, baking powder and salt, combining well.

With mixer on low, add the dry mixture to the butter blend in 4 stages until fully combined, pausing to scrape down sides of bowl as needed.

Using a teaspoon or melon baller, scoop dough into balls and roll with your hands into smooth shapes. Evenly space on a baking tray and lightly press down each with the tines of a small fork or decorative kitchen tool. Bake 12–15 minutes, until cookies are barely set, with no color. Cool on tray for 5 minutes then carefully transfer to a rack to cool completely.

When cool, frost with roasted tamarillo filling.

Tamarillo filling

In a small bowl with a hand-held mixer or in a stand-mixer with whip attachment, combine butter, icing sugar and a pinch of sea salt. Whip on high speed until light and fluffy.

Scrape down sides of bowl.

Turn speed to low and spoon in the tamarillo purée and vanilla paste. Return speed to high and beat until well combined.

Pipe or spoon a coin-sized bit of filling in the center of one cookie. Top with second cookie and press together gently. Repeat until all cookies are sandwiched together. NM

Citrus Poppyseed Shortcakes

A take on my famous LA Strawberry Shortcakes with Lemon Curd and Vanilla Whipped Cream from my cookbook “Vanilla Table”, easy to prepare, and bake and devour, are delicious any time of the day. Go totally decadent and smush a scoop of your fave ice cream on top or between the layers of freshly baked shortcake. I’ll always, well almost always, choose vanilla ice cream. Just can’t help it. What’s your favorite combo?

Makes 12-16

Ingredients

65g/¼ cup sugar or vanilla sugar
Zest of 1 lemon and one orange
220g/8oz/2 cups plain (all-purpose) flour
1Tbsp baking powder
¼ tsp kosher, sea or plain salt
4 heaped teaspoons poppy seeds
110g/4oz/1stick butter, chilled and cut into small cubes
1 large egg and one yolk, whisked
170ml/6oz chilled cream, or half cream and half sour cream.
1tsp vanilla extract or vanilla paste (optional)
Plus a spoonful of extra cream and sprinkling sugar for tops
2 cups frozen blackberries, raspberries or blueberries-you can use fresh but best to freeze them so they don’t bleed and leave you with purple gray scones.

Method

Gather ingredients.
Preheat oven to 375F/ 190C. Lightly oil a baking tray or cookie sheet with a silicone mat, baking paper or foil and set aside.

Directions

In a small bowl rub the sugar and the zest with your fingertips to release the fragrant citrus then set aside.

In a large bowl whisk the dry ingredients, flour, baking powder, salt and poppy seeds mixing well. Chop the chilled butter into the flour mix using 2 forks or a hand pastry blender (from the hand tool drawer-a fav tool of mine and been around for generations) until mixture resembles pea-sized butter bits.

Fold in the citrus-sugar mix combining well. Beat the egg, yolk, cream or soured cream and vanilla (optional) until smooth. Using a fork gently quickly combine the wet into the dry, gently folding the ingredients together.

Using hands or a bowl scraper, transfer the dough to a flat dry lightly flour dusted surface-it’s okay if there are a few dry bits not entirely combined-just press and fold them in, then pat out your rectangle shape again.

Gently pat dough into a rectangle about ½ to ¾ in (1.3 to 2 cm) thick. Press frozen berries into dough.

Working quickly fold a third of the dough using a spatula or dough scraper over to center then the other side to center gives you 3 layers-called a 3 fold.

Gently press together and while still cold slice into bars, then cut each bar in half or thirds. Arrange on baking tray and gently press each scone into tray which aids in helping to stay standing! Brush tops with cream then sprinkle sugar on the tops to add a bit of crunch. At this stage you may cover and freeze until ready to bake, though I recommend doing the sugar sprinkle just before baking, so it stays dry and crunchy.

Bake in center of fan oven for 15-20 mins until golden brown. Remove from oven onto a cooling rack until just warm.

Serve with a cuppa and your favorite method (ice cream, lashings of clotted cream or lightly salted butter) to dress your scones. When cool if wrapped tightly and frozen, they will keep beautifully for a few weeks ready for another tea or dessert time treat! NM

The Tonga Trifle

The trifle ‘reveal’ took place on Vava‘u Island, Tonga for Heilala’s First Annual Vanilla Harvest Event. As the massive bowl was paraded around the tables after a three-course luncheon I detected agonized sighs coming from the 22 guests as they protested: ‘No! No! Not the trifle!’, then whispers of ‘bacon bits in a dessert?’ But of course! I love the sweet–salty combination of crispy bacon, oozey vanilla caramel and hot fudge sauce. Needless to say, as the guests pushed back their chairs post-trifle I noticed all that remained in the bowl were a few cake crumbs and toasted almonds. And the bacon bits? Gone.

* To make alcohol-free, substitute pineapple or apple juice for the rum. 

Photo by Manja Wachsmuth, Vanilla Table

Christmas lunch at Pub Grub-who wants Trifle from the cookie jar?

My vanilla writing Inspired mentor, the formidable but caring Tui Flower samples the Tonga Trifle at the Heilala Tongan lunch with lovely Joan Gilchrist keeping watch flanked by foodwriters Joan Gilchrist and Allyson Gofton.

Serves 12

Ingredients

VANILLA RUM BUTTERCAKE:
plain flour 3½ cups (425 g/15 oz)
baking powder 1 tsp
baking soda ½ tsp
fine sea salt ½ tsp
unsalted butter 1 cup (225 g/8 oz)
white sugar 1⅔ cups (340 g/12 oz)
large eggs, room temperature 4
yogurt or sour cream 1 cup (250 g/8 oz)
dark rum 1 Tbsp (15 ml/½ fl oz)
vanilla paste 1 Tbsp (15 ml/½ fl oz)

VANILLA AND RUM BUTTER GLAZE:
packed brown sugar 1 cup (170 g/6 oz)
golden or corn syrup 2 tsp (10 ml)
water 2 Tbsp (30 ml/1 fl oz)
salted butter 5 Tbsp (75 g/2½ oz)
dark rum 1 Tbsp (15 ml/½ fl oz)
pure vanilla extract or liqueur 1 Tbsp (15 ml/½ fl oz)

**JIM’S WHITE CHOCOLATE PASTRY CREAM:
plain flour 1 Tbsp (15 g/½ fl oz)
cornstarch/cornflour 1 Tbsp
white sugar ¼ cup (60 g/2 oz)
large egg, room temperature 1
whole milk 1½ cup (350 ml/12 fl oz)
white chocolate, chopped ½ cup (60 g/2 oz)
unsalted butter, softened 2 Tbsp (30 g/1 oz)
pure vanilla extract 2 tsp (10 ml)
light rum 1 Tbsp (15 ml /½ fl oz)

VANILLA CARAMEL SAUCE:
unsalted butter 1 cup (225 g/8 oz)
white sugar 2 cups (400 g/14 oz)
lemon juice 1½ Tbsp (25ml/¾ fl oz)
whipping cream, warmed 1¾ fl cups (420 ml/14 fl oz)
pure vanilla extract 1Tbsp (15 ml/½ fl oz)

HOT FUDGE SAUCE:
dark chocolate, chopped 2 cups (250 g/8 oz)
white sugar ¼ cup (50 g/1¾ oz)
fine sea salt ¼ tsp
golden syrup or light corn syrup ½ fl cup (120 ml/4 fl oz)
filtered water ¾ fl cup (180 ml/ 6 fl oz)
dark cocoa powder ¾ cup (70 g/2½ oz)
vanilla paste 1 Tbsp (15 ml/½ fl oz)
pure vanilla extract 1 Tbsp (15 ml/½ fl oz)

To Assemble

THE TONGA TRIFLE CHECKLIST:
whipping cream with a pinch of sugar and 2 tsp/10 ml pure vanilla extract 1fl (240 ml/ 8 fl oz)
vanilla rum buttercake, cooled 1
generous amount of gold rum* ½ fl oz (120 ml/4 fl oz)
**white chocolate pastry cream 1 batch-or sub vanilla ice cream
bananas, ripe with green tips (peeled weight) 4 (450 g/1 lb)
vanilla caramel sauce 1 batch
hot fudge sauce 1 batch
sliced almonds, toasted ½ cup (45 g/1½ oz)
unsweetened shredded coconut, toasted ½ cup (45 g/1½ oz)
vanilla candied bacon bits

Directions

Vanilla rum buttercake
Preheat the oven to 325°F/160°C. Have all ingredients at room temperature. With 2 tsp of the butter, grease a Bundt/ tube pan (or 2 loaf pans) and set aside. In a medium bowl, sift together flour, baking powder, baking soda and salt. In the bowl of a stand-mixer with a paddle attachment or a hand-held mixer, cream butter and sugar at medium speed, until light and fluffy. Bring speed to low and add eggs, one at a time, until mixed, scraping down sides of bowl between each egg. In stages, with mixer on low speed, alternate flour mixture and yogurt, ending with flour. Add rum and vanilla paste and combine well. Spoon into prepared pan, smooth top and bake for 50–60 minutes, until a wooden toothpick inserted in center comes away clean.

Vanilla and rum butter glaze
In a small saucepan, heat sugar, golden syrup and water, with a big pinch of sea salt. Simmer to dissolve the sugar, then stir in butter. Continue to simmer for 1 minute, being careful not to boil. Remove from heat and whisk in rum and vanilla. While cake is still warm, prick all over with a long skewer, then slowly spoon over the glaze, allowing it to soak in. Cool cake completely before unmolding.

Jim’s white chocolate pastry cream
Sift flour, cornstarch and sugar into a bowl. Add egg and whisk until light and without any lumps. In a small non-aluminum pot, bring milk to a simmer. Whisk half of the milk into egg mixture until blended, then pour mixture back into pot. Set aside whisk and using a heat-resistant spatula or wooden spoon, stir constantly, cooking over medium–high heat until pastry cream comes to a simmer and thickens. Remove pot from heat and whisk in chocolate, butter, vanilla and rum. Blend until smooth. Cover the surface with plastic wrap while cooling to prevent a skin forming. Refrigerate until needed.

Vanilla caramel sauce
Prepare an ice bath by filling a large metal bowl halfway with ice and cold water.

Melt butter in a large saucepan. Stream in sugar and big pinch of sea salt. Stir gently with a wooden or heat-resistant spoon until combined, to prevent lumps. When the sugar begins to caramelize, add lemon juice, which slows the sugar from caramelizing too quickly. Continue cooking, stirring occasionally, until sugar is a deep golden brown. Take off heat and stir in the warm cream in 4 stages, being careful to prevent splattering. Place pot in an ice bath, add vanilla and stir sauce occasionally as it cools and thickens. Cover and refrigerate until needed. Will keep chilled for 2 weeks.

Hot fudge sauce
Melt chocolate in double boiler, stirring occasionally, over barely simmering water. Turn off heat and keep warm. Whisk sugar, salt, golden syrup, water and cocoa powder to a simmer in a heavy pot over medium heat. Reduce heat to low and simmer 1–2 minutes, slowly whisking to dissolve cocoa powder and to prevent burning on bottom of pan. Drizzle in melted chocolate and cook 2 minutes more, whisking continuously until thickened and glossy. Blend in vanilla paste and extract. Will keep chilled for 2 weeks.

Vanilla candied bacon bits
vanilla sugar 2 Tbsp/45g/1 ½ oz
pink peppercorns, freshly ground 2 Tbsp (45 g/1½ oz)
lightly smoked bacon 4 slices (125 g/4½ oz)

Directions:
Preheat oven to 350°F/180°C. Mix vanilla sugar and pink peppercorns in a pie tin or small plate. Dredge the bacon in the mixture and lay on lined baking tray. Cook 25–30 minutes, turning over halfway through baking. (Do not be tempted to increase oven temperature as bacon will burn.) Remove from oven and drain on a cooling rack. Chop into bacon bits. If not crispy enough, scatter into a small dry sauté pan over medium heat and warm until crispy. Set aside until ready to use or for longer storage, cool completely and store chilled in an airtight container.

To assemble and serve
Whisk cream with vanilla until whipped.

Slice cake into pieces and make a layer in bottom of trifle dish or a large tall-sided glass bowl (4 qt/4 L). Add a generous splash of rum, and top with one-third of the pastry cream.

Slice bananas into rounds and arrange a third around sides and center of bowl.

Add spoonfuls of vanilla caramel sauce, then dollops of whipped cream.

Drizzle over a third of the fudge sauce, then sprinkle surface with a third each of the almonds and coconut.

Repeat layers, beginning with the rum-splashed cake slices, 2 more times.

Finish the top layer with whipped cream and fudge sauce. Lightly cover with plastic wrap and refrigerate for 3 hours or up to a day to allow the flavors to infuse.

When ready to serve, let trifle come to room temperature. Top with a generous amount of bacon bits and pass around the table with a large serving spoon – Enjoy!

Heirloom Tomato Bisque with Green Pea Pesto

What to do with all those gorgeous homegrown tomatoes? A traditional bisque adds shellfish and a roux. This version is vegetarian and gluten-free as it is thickened with vanilla-caramelized onions rather than a flour-based roux.

Photo by Manja Wachsmuth, Vanilla Table

Serves 4

Ingredients

For the Bisque:
12 medium (2 lb) fresh tomatoes (28 oz canned whole tomatoes)
2 tsp brown sugar
2 tsp fine sea salt
3 Tbsp unsalted butter
1 vanilla pod, split and scraped
1 onion, peeled and chopped
2 garlic cloves, chopped
1 bay leaf, bruised
1.5 cups chicken or vegetable stock
1 Tbsp fresh cracked pepper
3 Tbsp, or to taste, fresh lemon juice
Sea salt flakes to taste
½ cup cream or crème fraiche or Greek yogurt

For the Green Pea Pesto:
1 cup fresh or frozen green peas
1 garlic clove, chopped
5 Tbsp extra virgin olive oil
2 tsp basil leaves, chopped
2 tsp, or to taste, fresh lemon juice
2 Tbsp Parmesan cheese
Sea salt and cracked pepper to taste
¼ cup crème fraiche to serve, if wished

Directions

1. If using fresh tomatoes - preheat the oven to 375°F.  Line a baking tray with lightly greased foil, then place halved tomatoes cut-side up on sheet.  Sprinkle with sugar and salt and roast for 40 minutes, until bubbly and lightly browned on top.

2. Melt the butter in a large sauce pan with vanilla seeds and pod.  Add onion and cook until translucent.  Add garlic, bay leaf and stock.  Add roasted tomatoes (or canned) and simmer, stirring occasionally, for 20 minutes (or 30 minutes for canned tomatoes).

3. Add pepper and season to taste with lemon juice and salt.  Simmer an additional 5 minutes then remove vanilla pod and discard.

4. Puree liquid with a hand blender or food mill until smooth.  Gently whisk in cream, yogurt or crème fraiche.

For Green pea pesto:  

1. Simmer peas in salted water for 2 minutes.  Drain well then pour into a food processor bowl with the S blade.  Add garlic, oil, basil and lemon juice.  Whizz to a fine puree then add Parmesan with salt and pepper to taste.

2. Set aside or chill until ready to serve.

To Serve:

Top the bisque with green pea pesto and crème fraiche (if wished) and serve immediately with warm buttered toast.  May be refrigerated and reheated next day, or you can also serve this bisque cold.

Pomegranate Pistachio Parfait

Photo by Manja Wachsmuth, Spice Health Heroes

With chia seeds full of protein and seductive ruby-red pomegranate juice packed with anthocyanins and prostate-healthy antioxidants, this light and easy-to-make pudding sweetened with honey is a dairy-free delight – refreshing, romantic and healthy!

Serves 4

Ingredients

For the chia cream:
3 tbsp chia seeds
240ml (1 cup) almond milk
1/8 tsp almond extract
pinch salt flakes
2 tbsp honey
¼ tsp ground cardamom

For the pomegranate gelatin:
475ml (2 cups) pure pomegranate juice
1 tbsp honey
4 gold gelatin leaves (see page 46, or 3¼ tsp powdered gelatin)

For the vanilla labneh:
¼ tsp vanilla extract
¼ tsp granulated sugar, or to taste pinch ground cardamom
85g (3oz./1/3 cup) labneh

To serve:
25g (1oz./3 tbsp) pistachios, chopped
2 fresh figs, quartered or torn, or dried figs, roughly chopped a few drops rose water

Directions

To make the chia cream, mix together all the ingredients in a bowl, cover and chill for 3 hours or overnight.

Cover the gelatin leaves in ice-cold water and leave until soft. In a small saucepan, warm the pomegranate juice with the honey to dissolve. Drain and squeeze excess water from the gelatin then stir it into the juice. Divide the liquid among four dessert glasses. Chill until firm.

Whisk the vanilla, sugar and ground cardamom into the labneh.

Spoon the chia cream layer on top of the pomegranate gelatin layer then top with vanilla labneh. Sprinkle over some chopped pistachios and garnish with figs. Sprinkle over a few drops of rose water.

Organic Blueberry-Toasted Polenta Upside Down Cake

Simple to make, and not too sweet, this make-ahead vanilla blueberry cake a version of the recipe in Vanilla Table is perfect for a light dessert or brunch and easily made gluten free. 

Photo by Natasha MacAller

Serves 8

Ingredients

Unsalted butter ¼ cup 60 g 2 oz
Brown sugar, packed ½ cup 100 g 3½ oz
Vanilla pods, split and scraped 2
Zest of Lime 1
Lime juice 2 Tbsp 30 ml 1 floz
Organic blueberries rinse and patted dry 1½ cup (about 8 oz/240 g)
Dark rum (optional) 1 Tbsp 15 ml
Plain or gluten-free flour 1/3 cup 50 g 1¾ oz
Polenta, medium grind 1 cup 160 g 5½ oz
Baking powder* ¼ Tsp
Sea Salt ¼ Tsp
Eggs, large, separated 3
Superfine sugar 1/3 cup 75 g 2½ oz
Pure vanilla extract ½ Tsp
Skim, almond or soy milk ¼ cup + 2 Tbsp 90 ml 3 floz
Corn or vegetable oil ¼ cup 60 ml 2 floz

*Most baking powders are gluten free, but check label to be sure. 

Directions

Line a 9-inch/ 20-cm cake or pie pan with foil and butter the foil. Set aside. Preheat oven to 350°F/180°C.

Toast polenta in the oven or in a dry sauté pan until you can smell it toasting and is lightly browned. Cool completely, then pulse with the flour, slat and baking powder in a food processor to a fine grind.

Melt butter in a frying pan over medium–low heat. Add brown sugar and stir with a heat-resistant or wooden spatula until the mixture begins to bubble. Add vanilla seeds and pods stirring well for 1 minute. Add lime zest, juice and rum—the mixture will sizzle —and stir until blended. Remove from heat and pour sugar glaze into prepared cake pan. Arrange pods in center of cake pan. Add blueberries in a layer completely covering the top. Drizzle with any remaining glaze. Set aside.

Whisk the flour, polenta, baking powder and salt in a small bowl.

In a large grease-free bowl, and using a hand-mixer or stand-mixer, whisk the egg whites until frothy. Slowly stream in half the sugar and whip the whites to glossy, soft peaks, tripled in volume.

In a large bowl, whisk the yolks with remaining sugar until well blended. Add the vanilla, milk and oil, whisking well.

Fold dry ingredients into yolks, using a spatula to combine. Fold in the whites in 3 stages until just blended. Gently pour or spoon batter on top of blueberries, smoothing the top. Place in center of oven and bake for 23–25 minutes until cake is set and springs back when touched in centre.

Cool for 10 minutes then invert onto a serving plate, carefully peeling foil off the top. Serve warmed or at room temperature with a spoonful of vanilla sour cream or Greek yogurt, scattering a few banana pieces and mandarins around the plate.

The Vanilla Lemon Drop

Inspired by a Taste of Vanilla Lemonade in Hawaii, this  perfect celebration cocktail, combining two fragrant tastes only takes mere seconds to mix and enjoy ©Photo by Manja Wachsmuth - foodphotographersfavorites.co.nz

Serves 1

Ingredients

60ml Vodka (2 shots/ 2 fl oz)
30ml Lemon juice, Fresh, Strained (1 shot/1 fl oz)
10ml Vanilla syrup - I used Heilala (2 tsp)
Vanilla bean sliver for garnish

Directions

Pour liquid ingredients into an ice filled cocktail shaker. Shake well, Strain into a cocktail glass and garnish with a sliver of vanilla bean.

The Anna Pavlova

Anna Pavlova. When I began ballet lessons at six years old, I remember borrowing books from the library as I wanted to learn all about the world-famous ballerina loved for her ethereal grace, tutus and pointe shoes. What I didn’t know until decades later was the ethereal, delicious link to New Zealand created just for Anna’s arrival! This version, composed of airy rich Tahitian vanilla cream, regal raspberries and showers of rose petals between delicate tutu-tiered meringue, is a tribute to my first idol, and my first love—ballet.

Photography by Manja Wachsmuth

Serves 6-8

Ingredients

MERINGUE TUTU TIERS
3½ tsp cornstarch/cornflour
1½ cups / 300g / 10½ oz superfine sugar
1½ tsp pure Tahitian vanilla extract
1½ tsp raspberry vinegar (see below)
½ tsp white wine vinegar
6 / 180ml / 6fl oz egg whites, room temperature

PRESERVED ROSE PETAL SAUCE
¼ fl cup / 60ml / 2 fl oz rosewater
1 cup / 140g / 5 oz raspberries frozen, thawed
3½ tbsp / 50ml / 1¾ fl oz grenadine
¼ cup / 60g / 2 oz white sugar
¼ fl cup / 60ml / 2 fl oz raspberry vinegar
1 tsp lemon juice
¼ tsp pink peppercorns, cracked
½ vanilla pod, split and scraped
3 roses unsprayed pink roses,* petals separated (reserve some petals for garnish)

TAHITIAN VANILLA CREAM
¼ fl cup / 300ml 10 fl oz whipping cream, chilled
1 cup / 225g / 8 oz crème fraîche or sour cream, chilled
1 tbsp / 15g / ½ oz superfine sugar
2 tsp / 10 ml Tahitian** vanilla extract

TO ASSEMBLE
1¼ cup / 170g / 6 oz raspberries, fresh
1-2 pink roses to decorate

* Unsprayed fragrant roses from the home garden are perfect!
** Tahitian vanilla, with its pronounced flowery fragrance, balances ‘en pointe’ with the scent of rose petals.
† Baking time will vary depending on your oven.

Directions

Meringue tutu tiers
Preheat oven to 275ºF/140ºC. Line 2 baking trays with foil and trace 3 circles with the edge of a spoon: 8-in/20-cm on one tray; and 6-in/15-cm and 4-in/10-cm on the other. Set aside.

Whisk cornstarch and sugar together. In another bowl, stir together vanilla and vinegars. In a clean dry bowl of a stand-mixer, or using an electric mixer, on medium speed whip the egg whites with a pinch of sea salt until they hold soft peaks. Add sugar mixture 1 Tbsp at a time. When all sugar is added, beat a minute longer. Add vinegar mixture and turn to high, beating until meringue is glossy and holds stiff peaks, about 3 minutes.

Spoon meringue inside circles, making a wide shallow bowl in the center of each. Using the back of a spoon make wavy ‘tutu’ shapes on edges. Place trays in center of oven, then turn down heat to 210ºF/100ºC. Bake until meringues have a crisp crust and feel dry to the touch (the insides will remain chewy), about 1 hour.† Keeping door closed, turn oven off, cooling meringues in oven for an hour. As meringues cool, they will crack slightly.

Preserved rose petal sauce
Place all ingredients (except petals) with a pinch of sea salt in a small pot. Bring to a simmer and stir until sugar is dissolved. Strain into a jug, returning vanilla pod to sauce. Rinse pot, then fill with 2 in/5 cm of water. Bring to a boil, and add rose petals. Lower to a gentle simmer and poach for about 3 minutes, tasting a few petals to check they are no longer bitter, but softened and tender. Drain petals and stir into sauce. Cover and refrigerate until chilled. Will keep chilled for 2 weeks.

Tahitian vanilla cream
In a large mixing bowl, whip cream to soft peaks, then fold in crème fraîche. Add sugar and vanilla, whipping until light and thick.

To assemble and serve
Spoon a dollop of cream in centre of serving plate to hold first meringue layer in place. Spread with a layer of cream, dot with raspberries and drizzle rose petal sauce on top. Repeat with remaining layers, drizzling extra sauce down sides. Garnish with fresh petals and serve immediately.

Raspberry Vinegar
In writing Vanilla Table, I often discovered an ingredient that I ‘knew’ was on the shelf at the local market was indeed on the shelf... just in another country! I made this quick opaque raspberry–vanilla vinegar for just such an occasion while making the preserved rose petal vinegar on page 150. For best flavor, let stand 2 days before straining and bottling.

NZ Vanilla Greyhound

This fresh inviting citrus masquerading as an orange is actually a grapefruit; called a New Zealand Poor Man’s Orange imported into NZ in the 1800’s from Australia, it’s fragrance and flavor resemble a tangelo, sweet and grows prolifically in NZ’s Far North. This is nothing like the tinned can of white grey yellow liquid labeled grapefruit juice, poured into tall iced glasses to mix in with some basic vodka lurking beneath. No, this is not your typical greyhound at all …

Recipe: Fill a tall collins glass with big square ice cubes. Pour in 1 shot of your favorite vodka (I like NZ’s 42 Below). Add 2 shots of New Zealand grapefruit juice and a teaspoon of Heilala or pure vanilla extract. Swirl to combine. Rim a tall glass with a vanilla sugar/salt rim. Carefully pour cocktail into glass, top with sparkling water and garnish with peeled grapefruit segments. Serves one.