Sunset's kitchen cabinet - includes recipes

Sunset, April, 1997 by Linda Lau Anusasananan

These light, sweet meringue clouds with fresh fruit filling are named after the Russian ballerina Anna Pavlova. The dessert originated in Australia and New Zealand, where numerous variations make it as common as apple pie is in the United States. Jane Shapton adapted this classic from a recipe her parents brought back from a recent trip.

Mini-Pavlovas

Jane Shapton, Portland

Prep and cook time: About 1 1/2 hours

Makes: 6 servings

1 cup superfine granulated sugar

2 tablespoons cornstarch

4 large egg whites (about 1/2 cup)

1/4 teaspoon cream of tartar

1 teaspoon distilled white vinegar

1 teaspoon vanilla

4 cups bite-size pieces mixed fresh fruit, such as strawberries, kiwi fruit, raspberries, mango, papaya, or melon

1/2 cup orange-flavor liqueur, or fresh orange juice and sugar to taste

Softly whipped cream (optional)

Fresh mint sprigs or unsprayed edible flowers

1. Line baking sheets with cooking parchment or buttered and floured foil. Draw six 3-inch-diameter circles on the parchment at least 3 inches apart.

2. Mix 1/3 cup sugar with the cornstarch; set aside.

3. With an electric mixer, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating well after each addition. Then gradually beat in cornstarch-sugar mixture until whites are stiff and glossy. Beat in vinegar and vanilla until blended. Mound mixture evenly on circles. With the back of a large spoon, make a bowl-like indentation in the center of each mound.

4. Bake in a 300 [degrees] oven until golden and dry to touch, 50 to 60 minutes. Cool completely on pan. If making ahead, store airtight up to 1 day. With a wide spatula, carefully transfer each meringue to a plate.

5. Mix fruit with liqueur; spoon mixture into the cavity of each meringue. Add whipped cream to taste. Garnish with mint.

Per serving: 260 cal., 1.4% (3.6 cal.) from fat; 3.1 g protein; 0.4 g fat (0 g sat.); 55 g carbo (2.9 g fiber); 39 mg sodium; 0 mg chol.

Asparagus Pesto Fettuccine

Paulette Le Blanc, Santa Barbara

A friend shared this pesto variation with Paulette Le Blanc. It's made from tender asparagus stems pureed with garlic and basil.

Prep and cook time: About 25 minutes

Makes: 4 servings

2 pounds asparagus 3 tablespoons lemon juice 2 tablespoons extra-virgin olive oil 3 to 4 cloves garlic 1/4 cup coarsely chopped fresh basil leaves About 1 pound fresh fettuccine or linguine Salt and pepper Grated parmesan cheese

1. In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.

2. In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.

3. Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.

4. Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus puree over pasta and mix. Add salt, pepper, and cheese to taste.

Per serving: 434 cal., 21% (90 cal.) from fat; 19 g protein; 10 g fat (1.5 g sat.); 71 g carbo (4.4 g fiber); 36 mg sodium; 83 mg chol.

No-knead French Rolls

Jolene Catlin, West Valley City, Utah

"Some people believe you need to knead the dough a lot. I don't. Once it is mixed, that's all you have to do. The rising is the important part," says Jolene Catlin of this versatile no-knead yeast dough.

Prep and cook time: About 1 1/2 hours

Makes: 16 rolls

1 package active dry yeast 1 tablespoon sugar 2 tablespoons melted butter or margarine 1 teaspoon salt 4 cups all-purpose flour

1. In a large bowl, combine yeast, 1 1/2 cups warm water (110 [degrees] to 115 [degrees]), sugar, butter, and salt; let stand about 5 minutes. Stir in flour until well blended. Cover bowl with plastic wrap and let rise in a warm place until almost doubled, 45 minutes to 1 hour.

2. Punch dough down. On a floured board, cut dough into 16 equal portions. Roll each piece into a ball; place 2 to 3 inches apart on greased baking sheets. Cover lightly and let rise until almost doubled, 10 to 20 minutes.

3. Uncover and bake in a 400 [degrees] oven until golden brown, 15 to 18 minutes. Serve warm or cool. If making ahead, store airtight at room temperature up to next day. Reheat, uncovered, in a 350 [degrees] oven until warm, about 5 minutes.

Per roll: 137 cal., 15% (21 cal.) from fat; 3.4 g protein; 2.3 g fat (1.1 g sat.); 25 g carbo (1 g fiber); 153 mg sodium; 3.9 mg chol.

Fish with Tomatoes and Chili

Michael W. Huff, Beaverton, Oregon

When he lived in Tennessee, Michael Huff served a hot, spicy tomato sauce with the local freshwater large-mouth bass. In Oregon, he finds other white-fleshed fish work just as well.

Prep and cook time: About 25 minutes