Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Chocolate Pavlova
Pavlova hales from Australia/New Zealand and is the perfect meeting of crisp on the outside, marshmallowy soft on the inside. Typically topped with whipped cream and fresh fruit, it’s elegant without trying too hard. This chocolate variation is rich and the center a bit softer and denser than your typical pavlova. However, I found that this leans into the richness of the chocolate.
Preserved Lemons
The first preserve I ever made was preserved lemons. I didn’t know it then, but preserved lemons are kind of the perfect first project for someone who is just learning to trust in their new microbial friends.