Tag Archive for: Taste of Missions 2025

Australian Lemon Myrtle Pavlova

 

Australian Lemon Myrtle Pavlova

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Course Dessert
Cuisine South Asian
Servings 8

Ingredients
  

  • For meringue:
  • 4 egg whites room temperature
  • 1 1/4 cups sugar
  • 1/4 tsp salt
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1 tbsp dried lemon myrtle leaves finely ground
  • For topping:
  • 1 1/2 cups heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh seasonal fruit
  • A sprinkle of extra ground lemon myrtle or lemon zest for garnish optional

Instructions
 

  • Preheat oven to 250F. Line a large baking sheet with parchment paper. Lightly dust with cornstarch to prevent sticking (optional).
  • Beat egg whites with the salt until stiff, glossy peaks form. The peaks should hold their shape when the whisk is lifted.
  • With the mixer running on medium speed, gradually add sugar, one tbsp at a time, beating well after each addition until the sugar is completely dissolved and meringue is thick and shiny, about 5-7 minutes. Merengue should feel smooth, not gritty.
  • Reduce the mixer speed to low. Sprinkle in lemon myrtle, cornstarch, and vinegar. Beat until just combined. Don’t overmix.
  • Gently spoon meringue onto prepared baking sheet, about 8-10” wide and about 2” high.
  • Place the baking sheet in oven and immediately reduce the temperature to 200F.
  • Bake for 1 hour, 15 minutes to 1 hour, 45 minutes, or until the meringue is dry to the touch and outside feels firm. Try not to open the door too often. Meringue should still be mostly white.
  • Turn off oven and leave inside to cool completely with door slightly ajar. This can take several hours, or even overnight.
  • Just before serving, whip the chilled heavy cream in a clean bowl with the powdered sugar and vanilla extract until soft peaks form. Don’t overwhip.
  • Carefully transfer meringue to a serving plate. Spread the whipped cream evenly over the top. Arrange the fresh fruit over whipped cream. Sprinkle with extra lemon myrtle or lemon zest
  • Serve immediately. Pavlova is best enjoyed fresh.

Notes

Lemon myrtle offers a more intense and slightly sweeter lemon flavor than regular lemon zest.

 

Swedish Apple Pie

 

Swedish Apple Pie

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Course Dessert
Cuisine swedish
Servings 9 people

Ingredients
  

Crust:

  • 2/3 cup butter
  • 1/3 cup sugar
  • 1 2/3 cups flour
  • 1 tsp. baking powder

Filling:

  • ¾ cup heavy cream
  • ¾ cup sour cream
  • 1/3 cup sugar
  • ½ tsp vanilla
  • 2 apples peeled and grated finely
  • sugar & cinnamon mixture

Instructions
 

  • Use a mixer to combine the crust ingredients. Press into a greased pan. (I have used either a large pie pan or 2 small pie pans. Adjust baking times accordingly.)
  • Use a fork or whisk to combine the filling ingredients. Pour over the crust.
  • Sprinkle the grated apples over the filling. Sprinkle the cinnamon/sugar mixture over the apples.
  • Bake at 350 for 35-45 minutes, depending on your pan size.
  • The pie will still be jiggly when removed from the oven, but it will continue to set as it cools. The pie tastes best when it served a little bit warm.

Notes

This is a very old recipe from Ann-Sofi and Hans' mother. She was a faithful Lutheran woman known for her delicious food, gracious hospitality, and service to others.

 

Navajo Red Sumac Berry Pudding (CHIIŁCHIN)

 

Navajo Red Sumac Berry Pudding | CHIIŁCHIN

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Course Dessert
Cuisine Apache

Equipment

  • Sauce pan
  • Measuring cups & spoons
  • Sieve
  • Whisk
  • Stovetop or hotplate
  • Large bowl

Ingredients
  

  • 1 cup water
  • 3 T red sumac berries
  • ¼ cup cornmeal or flour
  • 2 T granulated sugar
  • ½ tsp salt
  • ¾ cup water

Instructions
 

  • Pour 1 cup of water into sauce pan and bring to a boil.
  • Strain sumac berries through a sieve to remove excess.
  • Whisk sumac berries, cornmeal, sugar and salt in large bowl.
  • Add ¾ cup of water to mix and whisk.
  • Add mixture to boiling water in saucepan.
  • Cook for 3-5 minutes, whisking constantly to avoid lumps.
  • Remove from heat.
  • Serve warm.

Notes

The Diné (Navajo) communities enjoy pudding made out of red sumac berries called ""Chiiłchin."" The berries are picked, washed and sundried. The sumac berries are available through Valley Trading Post or Navajo Agricultural Products Industry (NAPI).

 

Navajo Blue Cornmeal Pancakes (Abe’ Bee Neesmasi)

 

Navajo Blue Cornmeal Pancakes (Abe' Bee Neesmasi)

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Course Breakfast
Cuisine Apache
Servings 10 pancakes

Ingredients
  

  • 1 cup flour
  • 1 cup roasted blue cornmeal
  • 2 tsp baking powder or juniper ash
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • 2 tsp cooking oil
  • Maple syrup or homemade jam for toppings optional

Instructions
 

  • Whisk together flour, blue cornmeal, baking powder or juniper ash, sugar, and salt in large bowl.
  • Add milk and stir.
  • Heat pan or griddle to medium heat.
  • Coat pan with cooking oil.
  • Use ladle to scoop approximately 1/4 cup of batter and pour into pan.
  • Flip pancake when bubbles form on the top.
  • Cook other side until golden brown.
  • Serve plain (traditional) or with optional toppings.

Notes

Juniper Ash is a traditional ingredient used in cooking among the Diné (Navajo) communities. Pancakes made with juniper ash will be denser and have a deeper purple color than those made with baking powder. Roasted blue corn and juniper ash are available through Navajo Agricultural Products Industry (NAPI).

 

Filipino Corned Beefsilog

 

Corned Beefsilog (Corned Beef with Garlic Fried Rice and Egg)

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Course Breakfast
Cuisine South Asian
Servings 4

Ingredients
  

  • 1 can corned beef
  • 1 potato diced
  • 1/2 onion diced
  • 4 eggs
  • 2 cups white rice cooked
  • 2 tbsp oil
  • 2 tbsp fresh minced garlic

Instructions
 

  • Sautee the corned beef, potato, and onion in a pan for about 10 minutes or until lightly fried.
  • Fry 4 eggs and set aside.
  • To make the garlic fried rice, fry the garlic in oil first, then add the already cooked rice and mix together.
  • Heat until the rice is slightly fried.
  • Serve corned beef mixture and fried eggs on top of garlic fried rice.

Notes

This is a staple breakfast comfort food.

 

German Leipzig Ringtaler

 

Germany Leipzig Ringtaler

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Course Dessert, Snack
Cuisine German

Ingredients
  

  • 8 apples
  • 1/3 cup sugar
  • 4 Tbsp lemon juice
  • 2 eggs
  • 1 cup flour
  • 3 Tbsp cornstarch
  • 3 Tbsp butter
  • 1 pinch salt
  • 1 cup milk
  • 6 Tbsp heavy cream
  • Oil or fat for frying
  • Ground cinnamon & sugar

Instructions
 

  • Peel the apples and cut out the core. Then cut the apples into 1cm thick rings.
  • Drizzle the apple rings with lemon juice and sprinkle a thin layer of sugar.
  • Separate eggs into yolks and whites. Beat the egg whites with the mixer until stiff.
  • Put the two egg yolks, flour, cornstarch, butter, salt, remaining sugar, milk and cream in a bowl and mix everything together. Then carefully fold in the stiffly beaten egg whites.
  • Dip the apple rings into the batter and fry in hot oil/fat in a pan until golden.
  • Sprinkle the finished rings with cinnamon and sugar and serve warm.