Citrus Pavlova with Grapefruit and Mint

Australia has introduced us to several cultural treats from across the Pacific: flat whites, Coopers Green Pale Ale, and Paul Hogan to name a few. However, nothing quite compares to the brightness of a perfectly puffed pavlova. 

This celebratory treat is traditionally served during holidays in Aussie country, but, in America, there is always a reason to party. These mini mounds of meringue are perfect dinner party fare. Brightened by lime, orange, and fresh grapefruit, this pavlova bursts with citrus and will send your guests home on a high note.  

Put your hosting cap on and throw a jaunt of your own! If only to celebrate the sweetness of this pavlova. 

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Spring Pea Frittata with Goat Cheese and Mint

In Italy, two o’ clock means siesta time. In America, two o’ clock means brunch time, and spring is the season to brunch! 

A little bit breakfast and a little bit lunch, there’s nothing not to love about a frittata. Snag some eggs from the market and you’re already halfway there. Peas are popping with flavor this time of year. Paired with mint, these itty bitty bombs of sweetness are next level delicious. This classic Italian combination serves well in a frittata. We’ve chosen to add a creamy chevre to our recipe, but feel free to follow your brunch intuition.  Parmesan, ricotta, pecorino and feta would be molto tasty as well. 

Find a seat al fresco, grab close friends, and watch the afternoon laze by over these eggs and a bit of Italian ease. Brunch onward! 

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Crispy Skinned Cod with Citrus Foam

We couldn’t be more honored and excited to be a part of OnceWeds’ voyage into the print world.  The story's theme, Poseidon’s Daughter, inspired us to create a seafood dish worthy of the Gods. 

Not unlike OnceWed’s leap into a new medium, we also wanted to explore new culinary terroir--molecular gastronomy.  Our quest lead us to the doorstep of New York’s WD-50 Restaurant.  Unable to get our hands on Soy Lecithin, these generous gents lent us a small portion for our citrus foam.  Thank you, WD-50, for your kindness and your magic powder.

With our first hurdle jumped, we moved on to our second—ultra crispy fish skin. To achieve the crispiest skin, we first made sure the fish was completely dry. Then we drizzled a bit of olive oil over the fish and placed it skin side down in a pan heated to medium-high heat (careful not to over-heat the pan).  After the fish was cooked ¾ of the way through, we flipped it over for a second longer before transferring it to a serving dish.

Pick up the entire issue at the OnceWed Shop!

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Rhubarb and Mascarpone Parfait

Rhubarb is all abounty at the farmer's market in early spring and is too often overlooked by home cooks. The crisp texture and the tart flavor of rhubarb lend itself perfectly to spring and summer appetites.  

Usually simmered with sugar and served as a filling for pie, here we're thinking outside of the crust. We've married the tartness of the rhubarb with the brightness of lemon to create a compote that serves beautifully as a layer in our parfait. The compote would be equally as lovely served alongside a selection of local cheeses, stewed into a sauce, or served with a scoop of ice cream. 

Snag a few stalks of rhubarb during your next visit to the market, whip up this parfait and let it be a launching pad for future rhubarb-inspired dishes.

Written By: Ashley Schleeper

Styling Assistant: Hannah Schmitz 

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Mother's Day Brunch

It was a pleasure for us to create a new menu and cook in Karen's new space for Sunday Suppers. We enjoyed an airy, bright afternooon and all the details were lovely from the flowers to the table setting and guests. This particular menu is to honor al the mothers in our lives.

We are happy to share our brunch recipes with you:

Homemade Nutella with Baguette and Sea Salt

Mixed Greens with Panko fried Goat Cheese, Mango and Apricot Dressing

Croque Madame Bake with Ham and Cheese

Roasted Aspargus with Lemon Butter and Shaved Parmesan

Vanilla Mascarpone Cream with Fresh Berries

Photography: Karen Mordechai

Assistant: Hannah Schmitz 

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Lamb Salad

We made this Thai inspired lamb salad for a recent rooftop lunch break. Light and packed with flavors, it was ideal to take outside for a sunny meal.

Instead of searing the lamb first and then letting it cook in the oven we did it the other way around for extra tenderness. High heat can cause the meat to tighten and shrink, so we prefer to do it for a very short time right before serving. The result is slow cooked meat that is amazingly tender and moist.

Styling Assistant: Hannah Schmitz 

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