Warm Chocolate Tart from Chef Jacques

December 23, 2011


one 6-7 inch Sweet Pie Crust
½ cup heavy whipping cream
1/3 cup milk
8 ounces semi-sweet chocolate
2 whole eggs
Preheat oven to 350 degrees.

Combine the heavy cream and milk in a heavy saucepan. Place over high heat and bring contents to a boil. Remove from heat, add the chocolate, and stir until the chocolate is completely melted. Beat the 2 eggs in a bowl. Slowly pour the warm chocolate and cream mixture into the bowl, whisking constantly. Pour the contents into the Sweet Pie Crust and bake in preheated oven for approximately 10 minutes until the custard is set. Test for doneness by inserting a toothpick into the custard. The custard is ready if toothpick comes out clean.

Remove from oven and serve warm with ice cream, if desired.

Courtesy of Chef Jacques of Chez Francois in Virginia at http://www.laubergechezfrancois.com.

More recipes from Chef Jacques who recently appeared on the Today Show!

Easy Fruit Smoothie Freeze for a Hot Day

June 9, 2011

Easy Tropical Fruit Smoothie Freeze – Great for a Hot Day
This takes just a few minutes to whip up.

2 bananas
1 Cup crushed ice
1 pint mango sherbert, orange sherbert, vanilla ice cream or similar blend
1 (16 ounce) bottle Tropical Blend Juice Drink like V8 Splash or similar

Put 1/2 of the bananas and everything else in the blender, and blend until smooth. Garnish with banana slices and serve.
Serves 4.


The Color of Fruit from the Jerusalem Post on 6/8/2011:

“Blue and Purple

Anthocyanin, the phytochemical that gives blueberries, purple cabbage, acai berries, blackberries, black grapes, eggplant, plums, prunes and figs, amongst others, their dark coloring, is a powerful antioxidant that exhibits cancer-fighting properties. Research on anthocyanin has also shown that it helps to reduce the coagulation of blood platelets, thus preventing the formation of blood clots that can cause stroke, pulmonary embolism, peripheral vascular disease and heart attack. This antioxidant has also been shown to help increase HDL “good” cholesterol while inhibiting the oxidation of LDL “bad” cholesterol, as well as improve memory, prevent molecular degeneration and promote healthy aging.”

MonaVie’s Premier Acai Blend has many of these healthy fruits in it. The fruits work together to give your body a healthy boost of nutrients to fight free radicals that cause illness.

Call Julie at 703-978-6028, or e-mail julie@juliesjuice.com for info on MonaVie. We serve MonaVie, EMV Action Drinks, and RVL in Northern Virginia, Virginia Beach, Norfolk, Richmond, Fairfax, Burke, Maryland, Springfield, and Washington, D.C. We can assist you in shipping MonaVie products to other areas as well, or throughout the world, where MonaVie is provided.

During a stressful and busy day, most people do not get the recommended amount of fruits and vegetables in their diet. But just 4 ounces of MonaVie’s premier acai juice blends daily equals 13 servings of fruit which can help boost your nutrition with loads of antioxidants that fight free radicals. Many of the fruits in MonaVie are hard to find from around the world, and work together to give you a wide variety of nutrients. We are looking for people who just want to be customers where MonaVie products can improve their own nutrition, and we are seeking other bloggers or smart business people who want to set up a small home based MonaVie business too.

Remember MonaVie products make great gifts for birthdays or Father’s Day too.

As a way to give back to the land where the acai berry comes from, MonaVie’s MORE Project helps disadvantaged children in Brazil and their families by providing them with education and safe environments for them to learn and grow. When you purchase MonaVie products, you help to support the MORE Project and poor families in Brazil. So call 703-978-6028 today or e-mail julie@juliesjuice.com.

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 http://www.chefjacques.com.

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 http://www.chefjacques.com.

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.


January 27, 2011

From Chef Jacques of Chez Francois in Great Falls, Virginia.

Serves 6


2 cups brewed espresso coffee
10 egg yolks
2 tablespoons evaporated cane juice or sugar
2 cups heavy whipping cream
1/2 cup milk
Pinch of sea salt
1/2 teaspoon vanilla extract

Preheat the oven to 275 degrees.

Place the freshly-brewed espresso in a small saucepan, place over high heat, and reduce by ½ to concentrate the flavor. Chill.

Beat the eggs in a medium glass or stainless steel bowl and thoroughly whisk in the evaporated cane juice. Add the remaining ingredients, mixing completely.

Divide the custard among six 6-ounce oven-proof ramekins.

Set the prepared ramekins into a shallow baking dish or pan, at least 1 inch deep. Pour hot tap water into the baking dish to a level halfway up the sides of the ramekins.

Carefully place the baking dish in the preheated oven and bake until the custards are set, about 35 minutes. Test for doneness by inserting a toothpick into one of the custards. Custards are set if toothpick comes out clean.

Remove from the oven and lift the ramekins out of the water bath and cool.

Sprinkle 2 tablespoons evaporated cane juice or sugar over each and place under a preheated broiler to melt and lightly brown the sugar.

HINT: The evaporated cane juice does not caramelize quite as well as white sugar.

Reprinted with permission from Chef Jacques of http://www.chefjacques.com. If you are in Northern Virginia make sure to visit Chez Francios, best French restaurant in the area, and maybe even, the entire U.S.

Strawberries Romanoff

January 26, 2011

Strawberries Romanov, a traditional French dessert, is an excellent way to enjoy fresh summer strawberries. There are just a few, simple ingredients in this sweet dish, but it is certainly a company pleaser. From Chef Jacques of http://www.chefjacques.com.

Serves 6

2 pints strawberries, washed and stemmed
1/4 cup evaporated cane juice or sugar
1/2 cup orange liqueur, such as Grand Marnier or Cointreau
2 cups creme anglaise, vanilla custard sauce

Vanilla Custard Sauce
Creme Anglaise
2 cups milk
1 cup evaporated cane juice, or sugar
1/2 teaspoon grated orange rind
1/2 teaspoon lemon rind
1/2 vanilla bean split, or 1 tablespoon pure vanilla extract
6 large egg yolks
2 cups heavy whipping cream


Custard Sauce:

1.Combine the milk, sugar, orange and lemon rind, and split vanilla bean in a heavy copper or stainless steel saucepan. Scald the milk and remove from flame. Strain the milk to remove the vanilla bean and citrus rinds.

2.Separate the eggs. Reserve the whites for another recipe, (they may be frozen). Place the egg yolks in a bowl and whisk thoroughly. Slowly pour the hot milk into the beaten yolks, whisking constantly.

3.Transfer the mixture back to the saucepan. Cook over very low direct heat or simmering water, stirring constantly with a spoon or spatula until the custard just begins to boil. Remove from heat and immediately pour in the heavy cream. (If you are using vanilla extract, add it at this point.) Cool and refrigerate.

HINT: Our method of making custard sauce differs from others who caution, “do not boil.”


1.Slice the strawberries. In a large bowl, toss them with the sugar and 1/4 cup orange liqueur. Refrigerate at least 1 hour to macerate.

2.Season the chilled vanilla custard sauce with 1/4 cup orange liqueur.

3.Distribute the macerated strawberries among 6 chilled serving bowls. Divide and pour the prepared vanilla custard sauce over the strawberries and serve.

4.Garnish with whipped cream, if desired.

Reprinted with permission from Chef Jacques Haeringer at http://www.chefjacques.com of Chez Francois in Great Falls, Virginia. Best French restaurant around.

You are what you eat. Get more antioxidants with the benefit of 19 fruits in MonaVie's premier acai juice blends. Healthy diet shakes are available too. Call for info at 703-978-6028 or e-mail julie@juliesjuice.com.

Citrus Salad with Ginger from Chef Jacques

November 18, 2010

Citrus Salad with Ginger
From Chef Jacques Haeringer
L’Auberge Chez Francois
Serves 2
This salad also makes a great dessert
2 oranges
2 small grapefruit
1 banana
1 teaspoon finely chopped fresh ginger

2 tablespoons evaporated cane juice. – Using a sharp knife, cut away the outer rind and white membrane of both the oranges and grapefruits. Section the citrus by cutting along the longitudinal membranes. Peel and slice banana into 1/4 inch rounds.

Place the prepared fruit in a bowl. Add the ginger and sweetener.

Allow to marinate in the refrigerator for at least 1/2 hour before serving.

Garnish with mint leaves

Variation: Sweeten with honey.

We thank Chef Jacques Haeringer for permission to repost his recipe.

Please also stop by his wonderful restaurant in Great Falls, Virginia. I believe this is the best restaurant in Northern Virginia.