"EXCELLENT!!! First time, I made it just as recipe said. Have made the following changes since to suit our taste and ratchet up the flavor: I coat the beef with flour before browning. I use beef stock instead of water, add 1 can of stewed tomatoes and 1/2 cup of red wine to the braising liquid. Also added new red potatoes and increased the amount of carrots to up the veggie ante (with salt/pepper adjusted to taste). Corn starch may or may not be needed to thicken, you decide. Hubby loves it served over steamed balsmati rice...and it is absolutely KILLER over homemade buttermilk biscuits!

"EXCELLENT!!! First time, I made it just as recipe said. Have made the following changes since to suit our taste and ratchet up the flavor: I coat the beef with flour before browning. I use beef stock instead of water, add 1 can of stewed tomatoes and 1/2 cup of red wine to the braising liquid. Also added new red potatoes and increased the amount of carrots to up the veggie ante (with salt/pepper adjusted to taste). Corn starch may or may not be needed to thicken, you decide. Hubby loves it served over steamed balsmati rice...and it is absolutely KILLER over homemade buttermilk biscuits!

"EXCELLENT!!! First time, I made it just as recipe said. Have made the following changes since to suit our taste and ratchet up the flavor: I coat the beef with flour before browning. I use beef stock instead of water, add 1 can of stewed tomatoes and 1/2 cup of red wine to the braising liquid. Also added new red potatoes and increased the amount of carrots to up the veggie ante (with salt/pepper adjusted to taste). Corn starch may or may not be needed to thicken, you decide. Hubby loves it served over steamed balsmati rice...and it is absolutely KILLER over homemade buttermilk biscuits!

"LOVE the concept of this recipe; Ida, you were my inspiration, but I did combine several recipes into my 'variation on a theme'

After reading many reviewers' issues with the meringue, I ultimately did the Pavlova with Alton Brown's recipe (thought it would suit the high humidity and rather unsettled weather we were having today, worse even than whatever passes as normal down here on the Gulf Coast)...not a good thing for a meringue)...and it turned out perfect.

I also wanted a more fresh, clean, bright sauce than I thought one made with jam/preserves would produce, so I made Emeril's Raspberry Coulis with the addition of a bit of Chambord at the end. KILLER SAUCE...essence of raspberry on a spoon.

With the substitution of Alton's pavlova recipe and Emeril's raspberry coulis for the berries, the desert was a KNOCKOUT, HOME RUN OUT OF THE PARK for my husband and our two dinner guests this evening!!!