In The Kitchen With: Alexis deBoschnek

Everything Bagel Tomato Panzanella

Via Alexis’s new cookbook Nights and Weekends

INGREDIENTS

INGREDIENTS

½ cup sour cream

Zest and juice of 2 lemons (about ¼ cup)

2 tbsp everything bagel spice blend, plus more to serve

1½ tsp kosher salt, divided, plus more to taste

¼ tsp kosher salt

2 cups cherry tomatoes, halved

1 large fennel bulb, thinly sliced

1 small red onion, thinly sliced

2 tbsp olive oil

3 slices sourdough bread, roughly torn (about 3 cups)

½ cup roughly chopped dill

½ cup sour cream

Zest and juice of 2 lemons (about ¼ cup)

2 tbsp everything bagel spice blend, plus more to serve

1½ tsp kosher salt, divided, plus more to taste

¼ tsp kosher salt

2 cups cherry tomatoes, halved

1 large fennel bulb, thinly sliced

1 small red onion, thinly sliced

2 tbsp olive oil

3 slices sourdough bread, roughly torn (about 3 cups)

½ cup roughly chopped dill

INSTRUCTIONS

INSTRUCTIONS

Make the dressing: Add the sour cream, lemon zest and juice, everything bagel spice blend, and ½ teaspoon of salt to a glass measuring cup and whisk until smooth.
Add the tomatoes, fennel, red onion, and 1 teaspoon of salt to a medium bowl and stir to combine. Let sit for at least five minutes at room temperature.
Add the olive oil to a large pan over medium heat. Once the oil begins to shimmer, add the bread and cook, stirring occasionally, until golden brown on all sides, about 5 to 6 minutes. Transfer the bread to a serving platter and season with salt.
Add the tomatoes, fennel, red onion, and dill to the serving platter and toss to combine. Drizzle with the dressing and sprinkle more everything bagel spice blend on to serve. Serve immediately.

Make the dressing: Add the sour cream, lemon zest and juice, everything bagel spice blend, and ½ teaspoon of salt to a glass measuring cup and whisk until smooth.

Gradually add the sugar, about a tablespoon at a time, while continuing to beat on medium-high speed. This helps the sugar dissolve properly and creates a smooth meringue. Continue beating until stiff, glossy peaks form. You should be able to hold the bowl upside down and the meringue will stay in place.

Once the sugar is fully incorporated, add the vanilla extract and white vinegar. The vinegar will help stabilize the meringue. Beat just a few more seconds until everything is combined.

Line a baking sheet with parchment paper. Spoon the meringue onto the sheet and gently shape it into a round or oval disk, smoothing the edges to create a slight indent in the center. This will hold the whipped cream and fruit later.

Preheat your oven to 410°F (210°C). Once the oven is ready, place the meringue in the center and immediately reduce the temperature to 310°F (155°C). Bake for 1 hour. The meringue should have a crisp outer shell and slightly chewy center. You may see light cracking around the edges—this is normal. Leave the meringue in the oven for an additional 20–30 minutes with the oven turned off to cool slowly.

For the whipped cream:

In your stand mixer or using a hand mixer, beat the heavy cream on medium-high speed until soft peaks form. Be careful not to overwhip, as the cream can turn to butter. You want a smooth, fluffy texture perfect for spreading.

Assemble the pavlova:

Once the meringue is completely cooled, gently remove it from the parchment paper and place it on a serving platter.
Spread the whipped cream evenly over the center of the meringue, leaving a slight border around the edges.
Add your fresh seasonal fruit on top of the whipped cream. Berries, sliced stone fruit (like peaches or nectarines), or kiwi work wonderfully, but feel free to use whatever is in season!