Friday, March 29, 2013

New Grandson's and Old Polish Pavlova Recipes

Today is the day huh?

The anniversary of the world crucifying my Lord.

Let me tell you Polish Jesus, for is I Danny Klecko that have words to encourage you.......


Did you hear that Lord?

Last night, the night before your day of peril, a new voice surfaced into this world.

A voice that was loud - angry.......authoritative.

A voice much like yours may have been when you were flipping tables in front of the money changers. 

A voice that belongs to my grandson Bennett Daniel........

But I'm thinking the Angels of heaven will simply call his by his new moniker Benny-D.

As he grows up under the hot Omaha skies, I have every confidence that the Saints will clear a path for this kid.

I'm telling ya Polish Jesus........this kid is going to change the world.

Today, on the day you hung on the cross.....

Klecko is going to figuratively untie his apron, and simply give thanks to all the many-many-many blessing that surround him.

David was cool, because he dared to fight Goliath..........

But as he got older....dude just whined.

Dude was unfaithful to his house.

Help guide me, Saints of Warsaw to pass on wisdom to this millenniums next King of Kings......

Benny - D

As tribute, I will leave a psalm and a Polish Easter recipe....................


                                     UP ALL NIGHT
                                     (WITH BENNY – D)
If I end up losing my job
I think I'll switch careers
And apply to be a guardian angel
I'll bet they'd start me on the third shift
Hovering over headboards
Fulfilling my responsibilities in stillness
 And should this solitude become daunting
I would simply regain focus
By issuing prayers, poems and dreams
Amidst moonlight and nightlights
 And If I should grow weary
I would rock ever so slow
Humming psalms of protection
To the squeaking of a hamster wheel
And when the daylight finally breaks
I'll probably wonder why I was needed
As I stare into the waking eyes
Of a child born so pure
 That there is no reason yet
For them to renounce evil
-   the end   -

Pavlova with Rhubarb and Pistachios

It’s hard to believe that a dessert this elevated is made from such basic ingredients: sugar, egg whites, and vanilla. It is also a lovely study in contrasts: the delicate, crisp exterior; the ephemeral interior; and here, soft, sweet-tart rhubarb and crunchy pistachios. Happy spring.
  • 1 3/4 cups sugar, divided
  • 1 tablespoon cornstarch
  • 4 large egg whites, room temperature
  • 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon), divided
  • Coarse salt
  • 1 pound rhubarb, trimmed and sliced on the bias into 2-inch pieces
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Chopped roasted unsalted pistachios, for garnish


  1. Preheat oven to 200 degrees. Stir together 1 cup sugar and the cornstarch in a small bowl. Beat together egg whites, 1 teaspoon lemon juice, and 1/4 teaspoon salt with a mixer on low speed until very frothy. Increase speed to medium-high and gradually add sugar mixture, beating until stiff, glossy peaks form, 12 to 15 minutes, scraping down sides of bowl halfway through.
  2. Mound meringue onto a parchment-lined rimmed baking sheet and gently spread into a 7-inch circle, leaving a well 3 1/2 inches wide and 1 inch deep in the center. Bake until meringue is crisp on the outside and the texture of marshmallow on the inside, about 2 1/2 hours. (If meringue starts to brown, reduce oven temperature to 175 degrees.) Turn off heat and let meringue cool in oven at least 2 1/2 hours or up to overnight.
  3. Preheat oven to 400 degrees. Combine rhubarb, water, remaining 3/4 cup sugar, remaining tablespoon lemon juice, and a pinch of salt in a 9-by-13-inch glass baking dish. Bake until just tender, 10 to 12 minutes, spooning juices over halfway through.
  4. Carefully transfer rhubarb pieces (they will be very soft) to a parchment-lined rimmed baking sheet with a spatula; reserve juices. Let cool completely.
  5. Just before serving, beat together cream and vanilla until soft peaks form. Place meringue on a serving platter and fill with whipped cream. Top with rhubarb, and garnish with pistachios. Spoon over pavlova and rhubarb juices, and serve immediately.

Cook's Note

Meringue can be made 1 day ahead and kept uncovered in a cool, dry place. Rhubarb can be baked up to 6 hours ahead.

1 comment:

  1. Wow, wow, wow, I love Pavlovas - and rhubarb! A great recipe to celebrate a grandson and Easter. Thanks for sharing.