The Elegant Cook

M-J de Mesterton

Elegant Cook Notes

M-J's Chocolate Tart

Posted on April 7, 2016 at 1:35 PM
An ordinary Saturday is celebrated with red-orange roses and a home-made chocolate tart.

©M-J de Mesterton

Kindzmarauli, Red Wine of Georgia

Posted on April 7, 2016 at 1:20 PM

KINDZMARAULI, the FAMOUS GEORGIAN SEMI-SWEET RED WINE

Kindzmarauli; a semi-sweet red wine, traditionally aged for 2 years, is produced in the Kvareli region of Georgia, from Saperavi grapes.

Kindzmarauli is a naturally semi-sweet red wine. The ripeness of the purple Saperavi grapes from which this dessert wine is made is balanced by fine, soft-textured tannins. Similar to Port, Kindzmarauli has achieved recognition throughout Europe for over half a century, owing to its supreme quality and magnificent taste.

Kindzmarauli is a legendary name in Russia, where this wine remains a coveted commodity among the new connoisseurs. Saperavi wine has a very dark, rich, ruby-red colour. Its notes of berries and fruit complement beef dishes, cheese, and dessert.

©M-J de Mesterton

Elegant Pineapple Cake

Posted on December 28, 2015 at 12:05 PM
White or vanilla cake mix is prepared then poured over butter, brown sugar and pineapple rings in an oval Le Creuset baking-dish, and baked at 350° for forty-five minutes.  After fifteen minutes of cooling, an oval platter is placed on top of the pineapple upside-down cake, then turned over and the cake is elegantly inverted to reveal the delicious topping. The pineapple creates steam that makes the cake rise a little higher than usual, and imparts a lovely texture to this classic American dessert. ©M-J de Mesterton Click Here to Read M-J's Main Website, Elegant Survival

M-J's Elegant Baked Alaska

Posted on May 22, 2015 at 4:00 PM








M-J baked two individual meringue-covered desserts on oven-proof McCoy plates. These small baked Alaska plates are perfect for an elegant luncheon. 

Baked Alaska, an Elegant Dessert

Individual Baked Alaska desserts were prepared on oven-proof McCoy "brown drip" plates.

M-J's Simple Instructions:

Classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned.

 

©M-J de Mesterton 2011


Reine de Saba

Posted on February 15, 2015 at 4:45 PM

I made this classic Reine de Saba (Queen of Sheba) cake using Julia Child's recipe, which I found in The French Chef Cookbook, page 285. I believe it is also somewhere on the web. ©M-J de Mesterton

Elegant Dessert

Posted on May 8, 2014 at 3:50 PM

Walnut Tart

Posted on February 9, 2014 at 6:40 PM

M-J's Macrobiotic Apple Pie

Posted on November 6, 2012 at 9:55 AM

Macrobiotic Whole Wheat Crust Pie

M-J's Macrobiotic Pie, Ready to Bake--the Ingredients are as Follows: Filling: Raw Apples, Cinnamon and a Little Brown Rice Syrup; Crust: Organic Whole Wheat Flour, Organic Rolled Oats (OPTIONAL), Safflower Oil, Sea Salt, Cold Water or Green Tea[

Use more whole wheat flour than oats for the pie-crust. You must use more oil than water or tea, otherwise your crust will be hard.
~~M-J

Elegant Simplicity: M-J's Macrobiotic Apple Pie

Baked Fruit, a Simple Dessert

Posted on October 20, 2012 at 11:50 AM

Baked Pears, Baked Apples Macrobiotic-Style

A simple recipe, inspired by macrobiotic cookbook author Aveline Kushi, for baked fruit desserts: cut the cores from apples and pears, fill the apples with cinnamon and brown rice syrup, and insert finely-chopped ginger root and brown rice syrup into the pears. Bake the fruits in a covered dish or pot for an hour or longer, at a medium-hot temperature. The fruits will be soft enough to eat with a fork or spoon and without removing the skins. I used a six-quart Le Creuset stockpot, with a thin layer of sesame oil to prevent sticking on the bottom, to bake these apples and pears.

©M-J de Mesterton 2012

Low-Carb Dessert

Posted on May 4, 2012 at 10:55 AM

My latest low-carb dessert consists of egg whites, Splenda, vanilla and cream.

©Jeanne "M-J" de Mesterton

Brioche au Sucre

Posted on July 5, 2011 at 8:21 PM
Brioche au Sucre, Made by M-J

Pour 12 Brioches

 

600 g de farine de gruau (5.5 cups)

140 ml de lait tiède (2/3 cup)

4 cc de levure SAF (1 tsp.)

1 cc de sel (1/4 tsp.)

100 g de sucre (8 tablespoons)

4 oeufs + 1 jaune

135 g de beurre ramolli (2/3 cup)

Garniture : sucre perlé


Pour dorer :

1 jaune d'oeuf + 1 cs de lait (one egg yolk plus one teaspoon of milk)

 

©M-J de Mesterton 2011

To make brioche au sucre, modify your measurements, shown above, of the same ingredients that M-J uses for regular brioche, and follow M-J's mixing instructions (see link below).

M-J Teaches You How to Make Elegant French-Style Brioche, the Famous Viennoiserie

Click Here for M-J's Brioche Recipe in Pictures at THE ELEGANT COOK

How to Bake Brioche Successfully: Use a Non-Stick, Modern Silicone Pan, Available at Amazon.com by Freshware


Easy Baked Alaska

Posted on April 24, 2011 at 12:02 PM
Add caption

Fill a hollowed-out pound-cake with ice cream, preferably vanilla. Trim the top (see left) so that it is thin at its bottom, and place it on top of the ice cream. Prepare regular meringue with egg-whites and sugar. Frost the ice-cream-filled cake with it and bake the assembled dessert in a medium-hot oven until lightly browned.

Use an oven-proof platter, because transferring this delicate dessert to a serving-dish is likely to damage its careful construction.
This plate is made in Japan by Noritake, in the Blue Adobe pattern.

Bring your Baked Alaska to table while the meringue is still hot. Place the platter on a heat-proof pad or trivet. Cut this elegant dessert into sections and serve it as soon as possible so that the ice-cream filling will be cold and the meringue coating remains warm. ©M-J de Mesterton

Elegant Strawberry Dessert

Posted on March 23, 2011 at 9:03 PM

Sliced poundcake is cut into two round pieces with a clean, empty milk can. Freshly whipped cream is piped on with a pastry bag, topped with sliced strawberries, topped with another round slice of poundcake and then dotted and decorated with more whipped cream and berrries for a classic, elegant strawberry dessert.

©M-J de Mesterton


Elegant Baked Alaska

Posted on January 23, 2011 at 9:03 AM
Baked Alaska, an Elegant Dessert Individual Baked Alaska desserts were prepared on oven-proof McCoy "brown drip" plates. ©M-J de Mesterton 2011
M-J's Simple Instructions:
A classic pound-cake is hollowed-out in the middle, filled with vanilla ice cream, topped with meringue, and baked for a few minutes until the edges are lightly-browned.

Add caption

Fill a hollowed-out pound-cake with ice cream, preferably vanilla. Trim the top (see left) so that it is thin at its bottom, and place it on top of the ice cream. Prepare regular meringue with egg-whites and sugar. Frost the ice-cream-filled cake with it and bake the assembled dessert in a medium-hot oven until lightly browned.

Use an oven-proof serving-platter, because transferring this delicate dessert to a serving plate is likely to damage its construction. This plate is made in Japan by Noritake, in the Blue Adobe pattern.

Bring your baked alaska to table while the meringue is still hot. Place the platter on a heat-proof pad or trivet. Cut this elegant dessert into sections and serve it as soon as possible so that the ice-cream filling will be cold and the meringue coating remains warm. ©M-J de Mesterton

NEW: M-J's Elegant Cuisine

Posted on November 30, 2010 at 9:29 AM

M-J's Elegant Cuisine

has frequent entries about elegant dessert recipes, slow-cooking, elegant main dishes, cooking instruction, and beautiful culinary photography.


Elegant Lemon Jell-O Dessert

Posted on August 29, 2010 at 3:47 PM

Substitute sour cream and cream cheese for cold water in a regular Jell-O recipe, whisk together, unmould after four hours, and decorate with whipped cream dots using a pastry bag. This elegant lemon Jell-O dessert was made with the sugar-free variety, and is practically carbohydrate-free. ©M-J de Mesterton, August 29th,  2010

Home-Made Sorbet

Posted on May 27, 2010 at 11:51 PM

Elegant Simplicity: M-J's White Cake

Posted on May 26, 2010 at 12:38 PM

M-J's French Apple Tarte

Posted on May 16, 2010 at 7:13 PM

I used a tart pan with removable sides and a small metal hors d'oeuvres cutting blade for the strips of dough that decorate the open top of this tarte. See M-J's Elegant Apple Pie recipe on the Dessert page for dough and filling.~~M-Jundefined

Elegant Low-Carb Parfait Dessert

Posted on February 19, 2010 at 3:34 PM