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Saturday, January 26, 2013

Sepia Saturday 161; a famous dessert and a famous ballerina;



We had a picnic at Lake Muntz and dessert was a luscious Pavlova.
A concoction of Merengue, whipped chantilly cream and fresh fruit, here with Mangoes, blueberries and strawberries. 
The Pavlova dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years.


Anna Pavlova, ca. 1905.

Born
February 12, 1881
Ligovo, Saint Petersburg, Russian Empire

Died
January 23, 1931 (aged 49)
The Hague, Netherlands

Nationality
Russian



Pavlova is perhaps most renowned for creating the role of The Dying Swan, a solo choreographed for her by Michel Fokine. The ballet, created in 1905, is danced to Le cygne from The Carnival of the Animals by
Camille Saint-Saëns

Anna Pavlova was a Russian Empire ballerina of the late 19th and the early 20th century. She is widely regarded as one of the finest classical ballet dancers in history and was most noted as a principal artist of the Imperial Russian Ballet and the Ballets Russes of Sergei Diaghilev. Pavlova is most recognised for the creation of the role The Dying Swan and, with her own company, became the first ballerina to tour ballet around the world.


A McDonnell Douglas MD-11 of the Dutch airlines "KLM - Royal Dutch Airlines", built at 1995-8-31, with the registration "PH-KCH" carries her name.


More...please read here
http://en.wikipedia.org/wiki/Anna_Pavlova 





Enjoy!

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22 comments:

  1. What a fun post. I've always admired Pavlova but never saw her dance - only in still photos. What a treat that video was. She positively floats.
    That dessert looks delicious. Will have to try it some time.
    Nancy

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  2. Great photos. The pavlova is my all-time favourite dessert.

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  3. It always amuses me that a famous Australian dessert is named after a Russian ballet dancer.

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  4. Thanks for including the video - beautiful!

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  5. I am sorry to inform you that MD-11 Anna Pavlova is no longer with KLM. It was sold to the USA on August 3, 2012. But I was surprised that you knew this fact to begin with!

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    1. Peter, Anna won't be pleased with the sale, she loved Holland!

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  6. Oh dear Titania I should never have viewed your Pavlova on an empty stomach. Somehow a green salad for luch doesn't see quite so appealing now :) An interesting post.

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  7. I fancy that pavlova desert. Shame it's too late to make one today, not that we could match that fruit. Beautiful video - so graceful.

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    1. Bob, yes her dancing was exquisite, it was said like liquid pearls.

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  8. Yummy! And with all that fresh fruit. I am so happy that you made this ballet post. My niece is now doing ballet and I know nothing about it. It was wonderful to watch the video.

    Thank you.

    Kathy M.

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  9. I love Pavlovas as a dessert and also ballet - so what combination in your post could be better in my eyes. The dessert photograph was stunning - I wanted to eat it straight away!

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  10. Scot Sue, in my view this is one of the best and easiest desserts to make, as one can adapt it with different fruit and flavours.



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  11. Beautiful photos, and at the moment I'm drooling over the first one. Anna was very beautiful. Jo :-)

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  12. I never heard of the Pavlova dessert before. The fruit looks really yummy, but I don't really like meringue.

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    1. Switzerland has something similar, firstly a meringue glacé and also vacherin, which is also a meringue concoction similar to the Pavlova. You have to make the meringue yourself, the bought one is not so good.

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  13. Thanks Titania! I learnt something new today :-D A relatively healthy and yummy dessert and the famous dancer. I think this post can be a good article for a magazine or the paper or something. Btw, I am amazed by the video and good thing they had video at that time.

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  14. Stephanie, yes amazingly it is very light and just absolutely yummy. You can also serve it as meringue glacé with any ice cream, preferably home made!

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  15. And I suspect that you could have gathered all the fruit for that Pavlova from the front of the store in the theme picture. But was there a dead swan hanging inside?

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  16. Alan, perhaps, but a swan, I think they served those in the middle ages. Alas, we will never know what was hanging in there!

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  17. I love Pavlova having worked for many years in the egg industry - meringue is a beautiful dessert tool, often overlooked by pastry chefs. I had no idea she died so young!!

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  18. Helen, I also love to make a "Eton Mess" as dessert. It is always welcome, usually Meringue, whipped cream, vanilla custard and fruit. In small amounts it is wonderful for dessert lovers.

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