Pavlova

Pavlova is a dessert named after a 1920s ballerina that can be made entirely from things we produce in our back yard.  (I feel the need to note that this particular one is not, we haven't made any sugar from sugar beets, maybe next year).  Also, in order to both make this entirely from our yard, and to make it kosher for Passover I will be making potato starch, for an easier non Passover version, use corn starch.

Making the potato starch: 

Start by lining a colander with 2 sheets of cheese cloth.

Then  grate a potato using the smallest holes in your grater. 

Squeeze the cloth so that as much of the liquid as possible comes out.  Pour half a cup of water over the potato and then squeeze it out, repeat.  Press the potato in the cheese cloth with a can for 2 hours.  Then poor the liquid off carefully keeping the starchy paste at the bottom.

Making Pavlova:

Preheat oven to 250 and place rack in center of the oven.  Place parchment paper on a baking sheet.  Mix 1/2 tablespoon of potato starch and 1 cup sugar in a small bowl.  Beet 4 egg whites into soft peaks and white bubbles appear (2-3 min.). 

Continue beating while adding the sugar and starch.  Then add any extracts you wish to use (I like adding vanilla, although we obviously don't grow it, you can also add a variety of flavors you can make yourself).  Beat 4-5 min. until stiff peaks form. 

Spread meringue into a circle (if you are making more than one, you can put them into multiple circles) on the parchment paper.  Make sure the center is lower then the edges, forming a slight well in the center. 

Bake 1 hour 15 min.  The outside will be dry and a cream color.  Turn once during this time.  Turn off oven and leave the door open while the meringues cool. 

You can keep these in a cool dry place for a few days.  Just before serving fill with fruit of your choice with sugar, much like the kind you would put on a shortcake.