Leslie has a high rise apartment overlooking the Marina and fun friends, so her parties are always worth making the trek down the 405. She invited a group over on Memorial Day to lounge on her patio overlooking the Marina, and then lounge by the pool, and then lounge some more on the rooftop deck. When we weren’t lounging we examined the meaning of the patios lined up in a tidy row on the building next door. Bright primary colors indicate the presence of children, potted palms and a buddha suggest a quest for inner peace, several rows of pottery barn chaise lounges imply an aspirational lifestyle. Then it was time for dinner which included a pork shoulder braised with beer and herbs in a crock pot that’s almost as stylish as Leslie is (Hamilton Beach, about $50). She served it with black beans, cole slaw and green salad. Simple and delicious!
I brought the desert. I found a recipe in last week’s LA Times for a pavolva and 3 pints of strawberries from McGrath Farms waiting to be given their due, so why not? I reduced the amount of cornstarch used and halved the recipe. I used canned whipped cream and store bought lemon curd for the filling. Because of the reduced cornstarch, my meringue didn’t hold its shape, but it had a light, velvety mouth feel that was worth the sacrifice. Next time I’ll try cream of tartar or tapioca flour instead of cornstarch.
Use the left over egg yolks to make an aioli
First:
Preheat the oven to 350 F
Cut an 8 inch circle out of parchment paper and place on a cookie sheet.
Then on to the recipe:
Whip 5 egg whites on medium high in a stand mixer using the wisk attachment until they form stiff peaks
Add:
1 cup sugar, added in a steady stream to the egg whites at medium speed until incorporated
Then:
1 Tablespoon cornstarch until incorporated
Then:
1 tsp white wine vinegar
1 tsp vanilla
Spread the meringue onto the parchment paper. Try to keep the sides high, with a slight indent in the middle. Place into the oven and then reduce the heat to 300F. Bake about 30 minutes, then look to see if the outer layer of the meringe is hardened. Cool in the oven with the heat turned off.
While the meringue is in the oven, prepare the strawberries, as many as you want ( a couple of pints probably) cutting them as you see fit, sprinkling them with a little sugar and balsamic vinegar. Set aside.
When ready to serve:
Combine 1/3 jar of lemon curd with some canned whipped cream (I used Land o Lakes light whipped cream). First whisk the lemon curd into a sauce, then fold in the whipped cream to taste.
Spread the lemon curd mixture into the center well of the meringue.
Pile the strawberries on top.
Cut wedges with a serrated knife.
It’s that simple and while it is being eaten, you will be beloved.
Vox Pop Sudari 
