The United Colors of Summer

by Lianne Goldsmith June 26, 2018


pavlovaI grew up in a magical land enveloped in nature’s deep earthy tones. The luscious violet of the Jacaranda. The sublime coral of the Flamboyant. The perfect green of the Acacia. All growing in the generous red soil of Africa.

Now, as an adult, my love of color is deeply rooted in these memories. They inspire the beautiful things that decorate my home, my choice of clothes, my painting and definitely the food I cook for my family.

As we head into warmer weather, I can’t help reminiscing about summer in Zimbabwe. I fondly remember our family lunches outdoors on the spacious patio. The flavors, conversations and colors meld together into a real-life painting.

The magenta pink of cold borscht dished up in navy-blue glass bowls with piping hot potatoes and sprigs of green. The majestic jewel-toned roasted vegetables glistening in my mother’s giant earthenware casserole dish. And the piece de resistance – the fragile and magnificent honey-colored vanilla Pavlova, festooned with bright fresh fragrant fruits.

Living here in bountiful Southern California, I am again surrounded by glorious hues and fabulous fragrances. My happiest time is when family and friends sit together outside on our patio feasting on foods of many colors. We enjoy lazy breakfasts, impromptu potluck lunches and evocative Shabbat celebrations.

Fourth of July is almost here – let’s celebrate life’s rich offerings and feast on the United Colors of Summer!

Jewel Toned
Roast Vegetables
Organic Ingredients:

Serves 8-10

•  3 Organic Red Beets

•  1 large butternut

•  6 Multi colored baby carrots

•  2 Red Yams

•  2 Japanese sweet potatoes

•  4 large russet potatoes

•  2 Large red Onions

•  4 Shallots

•  1 large sweet onion

•  1 large fennel root

•  1 bag Brussels sprouts

•  I can of garbanzo beans

•  1 tbsp. kosher salt

•  1 tbsp. ground pepper

•  3/4 cup olive oil


1. Preheat the oven to 375F.

2. Wash and peel all root vegetables (potatoes, yams, carrots, sweet potatoes, beets) and butternut.

3. Peel and quarter red and sweet onions.

4. Peel shallots.

5. Roughly chop the fennel root.


Gently Does It
– Rules for the Perfect Pavlova

Don’t use freshly laid eggs.

Separate the eggs while fridge cold.

Not even a drop of yolk is allowed!

Bring egg whites to room temperature before beating them.

Make sure your bowls and whisk are clean and dry.

Prep Time:10 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 40 minutes

Course: Dessert

Servings: 8-10


•  5 oz. egg whites (4-5 eggs)

•  1 cup caster sugar (superfine sugar)

•  1 tbsp.  cornstarch, sifted

•  1 tsp. white vinegar


•  1 1/2 cups heavy cream (any whipping cream)

•  1/4 cup caster sugar (superfine sugar)

•  1 tsp. vanilla extract or essence


•  Fruit of choice.


•  Separate the whites and yolks while eggs are cold. Measure 5 oz. egg whites.

•  Set whites aside to come to room temperature.

•  Preheat oven to 300F (convection) 340F (standard).

•  Place whites in a bowl. Use a stand mixer beat until soft peaks form.

•  Add sugar 1 tbsp. at a time, beating as you go.

•  After adding the sugar, beat for a further 3 minutes or until thick and glossy, not gritty.

•  Add cornstarch and vinegar; fold through with spatula  until just mixed through.

Making the Pavlova

•  Get the base of a cake pan (9.5″ or larger) and turn it    upside down. Dab meringue on the edge and place a piece of baking paper (parchment paper) on top.

•  Gently place half the egg white mixture onto the paper. Use the cake pan as a guide to make it round into a circle shape around 8″ in diameter

•  Carefully scoop out the remaining egg white mixture and create a dome shape with edges sloping in slightly. Gently flatten the top. Make it 2 ” high.

•  Transfer to baking tray. CAREFULLY place in the oven, GEN- TLY close the door and turn oven DOWN to 210F (convec tion) 240F (standard).

•  Bake for 1 1/2 hours – do not open the oven door.

•  Turn oven off, leave the door closed and leave pavlova in the  oven overnight to cool.

•  Transfer pavlova to serving platter and slide cake pan out  from underneath. Use butter knife if required to loosen  edges from paper, then slide paper out from underneath.

•  Just before serving, top with cream and fruit of choice.


•  Place cream, sugar and vanilla in a bowl. Beat cream until     it is thickened and just holds its shape – don’t overbeat, it
should be silky smooth.

•  Store the cool pavlova in an airtight container until ready for serving. It can be left in the oven. Do not refrigerate the pavlova – it will sweat when it comes to room temperature and soften the crisp meringue shell.

•  Add the whipped cream mixture and fruit just before eating    – no more than 20 mins before.


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