Berries and Cream

Berries and Cream:
4 cups of berries (I used strawberries, raspberries, blueberries  and blackberries)
2 tablespoons of sugar
The juice of two limes (about 4 tablespoons)
1 small package of instant vanilla pudding
1 cup of whipping cream
1/2 cup of milk

Mix together the berries, sugar, and lime juice in a large bowl. In a separate bowl, whisk together pudding, cream, and milk for two minutes. Let it refrigerate for about 5 minutes until it is set up. Top the berries with pudding mixture! 

Cheddar Corn Chowder

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated


Directions

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

I include shredded chicken for chicken corn chowder. 

Pavlova

• 3/4 cup sugar
• 2 teaspoons cornstarch
• 3 egg whites, room temperature
• 1 teaspoon vanilla extract
• 3/4 teaspoon white vinegar

• 2 cups heavy cream
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• 1 pint whole strawberries, stems removed

Directions

1. Preheat oven to 250 degrees F (120 degrees C).
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk sugar and cornstarch in a bowl. Set aside.
4. Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.
5. Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.
6. Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.
7. Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc.
8. Bake in the preheated oven for 1 hour.
9. Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.
10. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.
11. Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.