Farm Fresh Recipe
 David Smith and Greg
Reyner opened Café Muse in Royal Oak,
Michigan, in March of 2006. Reyner is the creator of the unique menu, which he likes to refer to as
“comfort food with a twist.” A classically trained chef from the Culinary
and Hospitality Institute of Chicago, his inspiration comes from the great
restaurants they have visited around the world. At the heart of the
restaurant is their belief in natural cuisine. They’ve created a simple,
European-style menu that features as many fresh, locally produced and organic
ingredients as possible.
Café Muse Pavlova
Serves 8
8 Meringue Shells – can also be purchased at your
local bakery or store
4 cups Fresh Strawberries or other Seasonal Berry –
washed, hulled and sliced
1 cup Heavy Cream
4 Egg Yolks
½ cup Sugar
1 Vanilla Bean – cut down the length
1 tablespoon Butter – chilled
1 teaspoon Dry Sherry (optional)
Sauce:
In a saucepan over medium heat, combine heavy cream
and vanilla bean. Bring to a simmer. In a separate bowl whisk the yolks and
sugar together. Whisk into the egg mixture ½ cup of the hot cream. Stirring
cream constantly, pour yolk mixture into saucepan. With temperature on low,
whisk and heat until the sauce coats the back of a spoon. Remove from heat and
whisk in butter until melted. Add sherry. Cool and serve.
Meringue
Shells:
3 Egg Whites – at room temperature
1 teaspoon Vanilla Extract
¼ teaspoon Salt
¼ teaspoon Cream of Tartar
In a mixing bowl, combine salt, tartar, vanilla and
whites. Beat until soft peaks are formed. Continue beating and gradually add
sugar. Beat until firm peak and meringue is glossy. Divide into eight on a
non-stick baking sheet and spread out to form shells. Bake on low in the oven at 250˚
for about one hour. Turn oven off and allow shells to cool in oven. Shells will
last for several days in an air tight container.
To Assemble:
Place shells on a plate. Mound ½ cup fresh berries
in center and pour sauce over the top. Pavlovas may be garnished with fresh
whipped cream, mint leaves or powder sugar.
Michigan Sources for ingredients:
Suchman Farms for eggs, Crooked Creek for dairy,
Big Chief Sugar and local community farms for berries.
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