Meringue Glace from Chef Jacques of Chez Francois

February 22, 2011


4 egg whites

pinch of sea salt

½ teaspoon grated lemon zest

½ teaspoon vanilla extract

½ cup evaporated cane juice or sugar

½ cup Raspberry Sauce

Place the egg whites and pinch of salt in the bowl of an electric mixer. Whip on high speed until just foamy white. Add the evaporated cane juice, 1 tablespoon at a time, and continue beating until the meringue mixture forms stiff glossy peaks. Add the zest and vanilla extract. Do not overbeat.

Transfer the mixture to a pastry bag fitted with a medium star tube. Pipe the mixture onto a sheet pan covered with parchment paper, forming shells.

Place the pan in a very low preheated oven (150 degrees). Allow the meringue to remain in the oven until dry, at least 3 hours or overnight. Remove the sheet pan from the oven and allow to cool. Store the meringue shells in an airtight container until ready to use.


Place a scoop of ice cream in the center of a serving plate.

Sandwich the ice cream between two shells, flat side in. Pour the raspberry sauce and serve.

Hint: It is impractical to prepare a smaller amount of meringue. This recipe will make about 10 meringue shells.

We’d like to thank Chef Jacques for allowing us to reprint this recipe. His restaurant, Chez Francois, in Great Falls, Virginia, is one of the best there is anywhere. See more at

Cranberry Orange Bread

February 17, 2011


Cranberry Orange Bread

Source: Tate’s Bake Shop

Delicious, moist tea bread with fresh cranberries and orange zest. Would be great with homemade orange or honey butter.


* 2 cups all purpose flour
* 1 cup plus 1 Tablespoon (for sprinkling) sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 3/4 cup plus 2 Tablespoons orange juice
* 1 large egg, at room temperature
* 1 Tablespoon grated orange zest
* 2 Tablespoons unsalted butter, melted
* 1 cup whole cranberries, coarsely chopped


Preheat oven to 350 degrees.

Grease & flour a 9x5x3 inch loaf pan.

In medium sized bowl combine: flour, 1 cup sugar, baking powder, baking soda and salt.
In large bowl combine: orange juice, egg, zest & melted butter.
Add dry ingredients to wet ingredients, mix well.
Add cranberries and combine.
Pour in buttered & floured loaf pan, spread. Top with 1 Tablespoon sugar and additional chopped cranberries if desired.

Bake1 hour or until cake tester comes out clean.
Let cool for 20 minutes before serving.



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Easy Mushroom Stroganoff

February 7, 2011


Vegetarians will love this twist on a classic Italian favorite. Instead of traditional beef, sliced mushrooms in a creamy sauce dominate this dish. The sauce is served on a bed of tender egg noodles, and for a bit of flair you can top it off with a few sprigs of Italian parsley. The whole meal takes only 20 minutes from start to finish. From Better Homes and Garden recipes.

Nutrition Facts * Servings Per Recipe 4 servings * Calories407, * Total Fat (g)13, * Saturated Fat (g)5, * Monounsaturated Fat (g)5, * Polyunsaturated Fat (g)2, * Cholesterol (mg)72, * Sodium (mg)443, * Carbohydrate (g)59, * Total Sugar (g)5, * Fiber (g)4, * Protein (g)17, * Vitamin C (DV%)9, * Calcium (DV%)11, * Iron (DV%)22, * Percent Daily Values are based on a 2,000 calorie diet


1 8.8-oz. pkg. dried pappardelle (wide egg noodles)
1-1/2 lb. pkg. sliced mushrooms, such as button, cremini, and/or shiitake
2 cloves garlic, minced (1 tsp.)
1 Tbsp. olive oil
1 8-oz. carton light sour cream
2 Tbsp. all-purpose flour
1-1/2 tsp. smoked paprika
1 cup vegetable broth
Snipped fresh Italian (flat-leaf) parsley (optional)


Cook noodles according to package directions. Drain; keep warm.
In extra-large skillet cook mushrooms and garlic in hot oil over medium-high heat 5 to 8 minutes or until tender, stirring occasionally. (Reduce heat if mushrooms brown quickly.) Remove with slotted spoon; cover to keep warm.

For sauce, in bowl combine sour cream, flour, paprika, and 1/4 teaspoon pepper. Stir in broth until smooth. Add to skillet. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Serve mushroom mixture and sauce over noodles. Sprinkle with parsley. Serves 4.

Click here for original recipe.

Roasted Carrot Soup

February 2, 2011

1 1/2 pounds (lb) of carrots, peeled and halved lengthwise

1 lb parsnips, peeled and quartered lengthwise

1 large onion, sliced

3-inch piece of fresh ginger, peeled and chopped

6 tablespoons (tbs) unsalted butter

3 tbs (packed) dark brown sugar

8 cups low-sodium chicken broth

pinch of cayenne pepper

salt to taste

1/4 cup crème fraîche for garnish

snipped fresh chives for garnish

Preheat oven to 350 degrees Fahrenheit.

Combine carrots, parsnips, onion and ginger in shallow roasting pan. Dot mixture with butter and sprinkle with brown sugar.

Pour 2 cups of broth into pan and cover well with aluminum foil. Bake for 2 hours, until veggies are tender.

Transfer mixture to large soup pot, and add remaining broth. Season with salt to taste and cayenne pepper. Bring to boil, then reduce heat. Simmer partially covered for additional 10 minutes.

Purée soup in batches in a blender until smooth (add more broth if needed). Return soup to pot and heat through. Top with dollop of crème fraîche and sprinkle with chives. Makes 10 servings.

Per Serving: 140 calories; 7 grams (g) fat; 2 g protein; 19 g carbs; 20 milligrams cholesterol.

Source: Ten by Sheila Lukins (Workman 2008). Diane Lofshult is a senior editor of IDEA Fitness Journal.

Food for Thought: Teamed with a healthy sandwich or salad, this colorful soup can be a light dinner on a stormy winter night—and the kids won’t notice the veggies under the sweetened topping! Roasting the carrots brings out their natural sugars and enhances the flavor of this root vegetable. If the dollop of crème fraîche topping is too indulgent for your tastes, use low-fat sour cream instead.

Valentine’s Day Chocolate Mousse

February 1, 2011


Actually, this is great for any day of the year.

For 6 – 8 servings, double the recipe

The combination of chocolate and love is a double whammy. Chocolate contains caffeine-like substances which excite the system as well as the taste buds. There is nothing like whipped chocolate for dessert!

5 ounces semi-sweet chocolate
1 cup heavy whipping cream
¼ teaspoon vanilla extract
1 tablespoon rum

Whip the heavy cream in a chilled medium mixing bowl and then refrigerate.

Place the chocolate in a small mixing bowl and set over a pot of boiling water. Heat for 1-2 minutes until the chocolate melts. Whisk thoroughly. Remove from heat and add the vanilla extract and rum, blending well.

Fold the chocolate mixture into the heavy whipping cream with the aid of a rubber spatula.

Pipe or spoon the mousse into ½ cup size or larger stemware or dishes. Top the mousse with a pinch of cocoa powder, if desired.


Serve with Cousin Roberta’s Brisket under Beef for a romantic meal.


Reprinted with permission from Chef Jacques at

ABOUT CHEF JACQUES HAERINGER::Chef Jacques is one of America’s most respected and innovative culinary personalities. Continuing in his father’s footsteps, Jacques loves to create and serve contemporary French fare at his restaurant, L’Auberge Chez François, in Great Falls, Virginia. His menus feature reinterpreted Alsatian and French cuisine for American palates. When he isn’t in the kitchen, he can be found teaching his popular gourmet cooking classes. Jacques is often asked to author magazine articles, cook up recipes at culinary events, and to be a guest on television and radio shows across the country.

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