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

Homemade Thanksgiving Cranberry Applesauce

November 20, 2010

This is a chunky sauce.

6 cups chopped and peeled apples
2 cups fresh or frozen cranberries
1 cup water
1/2 cup raisins
1/3 cup brown sugar
2 tablespoons red hot candies
1 teas ground cinnamon
1.8 teas ground nutmeg

In large saucepan, combine apples, cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Reduce heat, and simmer uncovered for 15 minutes, or until apples are tender. Add raisins, brown sugar, red-hots, cinnamon and nutmeg. Simmer, uncovered, for 5 to 10 minutes or until candies are dissolved. Simmer longer if you want a softer texture. Serve warm or refrigerate until serving. Makes 5 cups.

Moroccan Marinade for Fish

February 19, 2009


1 tablespoon chopped Cilantro
1 clove Garlic, minced
1 teaspoon ground Cumin
1 teaspoon Paprika
dash Cayenne
2 ½ teaspoons Olive Oil
pinch Salt
1 ½ lbs. Halibut or other fish

Mix all ingredients except fish. Spread on
fish. Let rest 30 minutes. Broil

Plum Cassis Sauce for Poultry

February 18, 2009


From Grandma in Michigan.

1 (17 oz.) can Plums, pitted, NOT drained
2 tablespoons Butter
1 medium Onion, minced
2 tablespoons Brown Sugar
2 tablespoons Chili Sauce
1 tablespoon Worcestershire Sauce
¼ cup Crème de Cassis (black current liquor)
½ teaspoon Ground Ginger
½ Lemon, juice

Combine all ingredients in saucepan, simmer 10 minutes. Cool. In batches, puree in food processor. Reheat. Baste fowl last part of cooking. Serve with more sauce. Can be prepared
ahead of time. Great for Cornish hens, duck, chicken, turkey.

Cognac Mustard Sauce

February 18, 2009

(From Grandma in Michigan. Sauce
is great with Lamb or

3 T Butter
1/4 C Heavy Cream
3 T Cognac
1 T Dijon prepared mustard
2 T Worcestershire sauce
Salt and Pepper to taste

Melt butter in pan, add
other ingredients, bring to
boil; lower and simmer 3

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