This beautiful torte was named after the Russian ballerina Pavlova because it's light and airy—and gets rave reviews! I adapted it from one made with only kiwi fruit. My family prefers this kiwi/strawberry combination. It's best not to make Pavlova on a humid day. Be sure it cools gradually, away from drafts...that way it won't get "chewy".
Here’s a hearty addition to your appetizer tray. Tender strips of beef sirloin are marinated in a spicy curry sauce, then threaded onto skewers and broiled to juicy perfection. Served with Thai peanut sauce, it’s one tasteful way to begin your event.—Zakia Zoummane, Sun Prairie, Wisconsin