In 'Pavlova Heaven' with Susan Ridgeway

On a warm February afternoon, we enjoyed spending time with Susan Ridgeway in her comfortable and cozy kitchen. She had already prepared two wonderful desserts that looked beautiful on her counter above colorful serving plates. However, we were in for a real treat with her native New Zealand dessert, Pavlova. There is some contention as to the origin of this sweet delight . . . Australia claims fame to the confection, however, Susan assures us of its New Zealand origin!

Susan Ridgeway, Del Rio’s pastry perfectionist, adds egg whites, the first of eight ingredients to make the meringue cake base for the scrumptious dessert named after ballerina Anna Pavlova. (LIVE! photo/Bill Sontag) (click image to enlarge)	Ridgeway stresses the importance of folding in key ingredients – cream of tartar, corn starch, vinegar and vanilla – to ensure fluffiness of the finished product. (LIVE! photo/Bill Sontag) (click image to enlarge)
Ridgeway exhorts readers to fill the foil-lined pan generously from the middle, not smoothing out the mound to the fill to the edges. “It will do that by itself as it cooks,” Ridgeway admonished. (LIVE! photo/Bill Sontag) (click image to enlarge)	As the Pavlova base cools following two hours in the oven, the frothy topping gets underway with whipping the cream, sugar and vanilla. (LIVE! photo/Bill Sontag) (click image to enlarge)

It is a light meringue dessert (light and fluffy on the interior, but with a crispy exterior) covered with fresh fruit. On this particular evening, Susan used sliced strawberries, kiwis, and passion fruit pulp, a presentation of perfection. According to research, it is named after a Russian ballerina, Anna Pavlova after her performance in 1926 in Wellington, New Zealand.

When she presented us with the final dish, Ridgeway sighed, “I’m getting high on the smell from the passion fruit!” And, Bill and I wholeheartedly agreed (especially as we transported the finished product home with the aroma everywhere).

Pavlova

1. 4 large egg whites (six, if small eggs) at room temperature (very important)
2. 3 tablespoons cold water
3. A pinch of salt
4. 8 oz. sugar, divided into two 4 oz. portions
5. 1 teaspoon cream of tartar
6. 1 teaspoon corn starch
7. 2 teaspoons vinegar
8. 1 teaspoon vanilla extract

Mix the egg whites (Susan stresses the importance of the egg whites being room temperature), cold water and a pinch of salt, and four ounces of sugar until you reach a stiff peak.  Now, FOLD in the cream of tartar, the second four ounces of sugar, corn starch, vinegar and vanilla (folding, rather than mixing, creates a fluffier result).

Next, Ridgeway begins decorating the Pavlova with favored fruits which are both attractive and complementary to the delicate flavor of the dessert. Ridgeway favors sliced strawberries, wedges of kiwi and a liberal drizzle of passion fruit pulp. (LIVE! photo/Bill Sontag) (click image to enlarge)	Ridgeway’s masterpiece Pavlova not only pleases the eye with its festive colors, but diners will be amazed at the flavor and texture that this national dessert of New Zealand promises and delivers. (LIVE! photo/Bill Sontag) (click image to enlarge)
Ridgeway examines her handiwork, satisfied that all the details have been tended to, still looking for last touches that may be important without spoiling the effect. (LIVE! photo/Bill Sontag) (click image to enlarge)	Ridgeway is also a teacher. Not in the literal sense, perhaps, but with an appreciative audience, such as Food Editor Debbie Sontag, Ridgeway takes the time to share her “secrets.” (LIVE! photo/Bill Sontag) (click image to enlarge)

Pour the mixture into the center of a 10” round pan, lined with tinfoil, coated with Crisco shortening; the mound will spread out during the cooking process. Cook at 350 degrees for eight minutes and then reduce the heat to 200 degrees and cook for an additional two hours.

Set aside to cool.

Whipped Topping

1. ½ pint heavy whipping cream
2. 4 tablespoons sugar
3. 1 teaspoon vanilla

Combine the whipping cream, sugar and vanilla in a mixer.

Once the Pavlova has cooled completely, smooth the whipped topping over the top. (Susan used a dessert comb for decorative touch). She then added sliced strawberries and kiwis to complete the lovely delicacy. An addition that is unbelievable is the Passion Fruit sauce that she had from her New Zealand visit. It was a spectacular combination.

Susan is well-known for her sweets in Del Rio. She spends a great deal of time preparing confections for almost every imaginable occasion. When she is not spending her time preparing for special occasions, she can probably be found in her garden or in her pottery workshop. Scrapbooking is also a major hobby; she let me know that it will take MANY months to complete the scrapbook of her latest journey home!

Ms. Ridgeway was born in Dunedin, Province Otago, New Zealand and lived there for 21 years. She has fond memories of the holiday “crib” the family lived in on vacation; a crib is a small bungalow with a kitchen/dining room and two bedrooms. It was situated on the Pacific Ocean in Purakanui, an inlet surrounded by sacred ground in New Zealand. She learned her love of baking from her mother. Her mom helped friends cater a famous graduation ball for the university in their home city by preparing the desserts. Susan always aspired to be a florist, but her mother directed her into cooking (and, I’m sure a lot of folks are grateful to her mom for that!).

Her dad was a steam locomotive builder. He made Kingston Flyer locomotive boilers. Mom and Dad, Margurite and Reginald Humphries, were also born in New Zealand. Susan grew up with three sisters and four brothers; she told me about such happy memories growing up.

Ridgeway “harvests” select leaves from a shrub in her yard to create a leaf décor on a chocolate cake with a raspberry center filling. She paints the chilled leaves, chills them again, and gently peels the leaf away, leaving a persuasive, short-lived, chocolate “fossil” imprint to decorate the top of the cake. (LIVE! photo/Bill Sontag) (click image to enlarge)

Ridgeway is also famous for her richly-colored and decorated sugar Easter eggs, seen here in nearly kaleidoscopic variety. (LIVE! photo/Bill Sontag) (click image to enlarge)

Susan has three children: Her daughter, Julie, lives in Virginia; Lisa lives in Fulshear, TX; and her son lives in Vancouver, Wash. She just returned from an extended vacation in New Zealand for a family reunion. She was joined by many members of her immediate and extended family. Her son learned and excelled at cricket, a popular sport in New Zealand and throughout most of the British Commonwealth.

Susan was delighted by the abundance of fresh vegetables grown locally, and the famed New Zealand lamb. She rang in New Year’s 2008 at the Octagon in a park surrounded by trees and a statue of Robert Burns. She enjoyed long walks each morning. Her brother-in-law sent her off with fresh green peas in her pockets for a delicious and healthy snack as she took in the beautiful countryside and wandering animals.

She had a wonderful trip, but is glad to be back home in Del Rio. We’re glad she is back, too! Susan can be contacted at 830-775-5874.