>Elegant Smoothie

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One carrot, two yellow Cubanelle peppers, a quarter of a lemon, peel and pulp included; two celery stalks, five radishes, and a cup of buttermilk whirled together in a blender or food-processor make an elegant morning smoothie. This particular concoction is loaded with vitamins A and C. 

>The Texture of Brioche

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This is what brioche, made properly, is like on the inside. The texture of brioche is light, and one can pull it apart in  fluffy strands. ©M-J de Mesterton 2011

>Elegant Pizza Dough

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M-J’s elegant pizza crust is fashioned out of her fougasse dough.

I use my own recipe for fougasse  dough to make an elegant, thin pizza crust.

~~M-J

>Elegant Strawberry Dessert

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An elegant strawberry dessert is made by cutting two thin slices of pound cake into round pieces, placing sliced strawberries upon the first one, covering it with piped-on whipped cream, and repeating the process in artful fashion. ©M-J de Mesterton 2011

>Elegant Radish-Cucumber Salad

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An elegant salad is composed of two ingredients in complementary colours: cucumbers and radishes.

>Elegant Strawberry Shortcake

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It is Time for an Elegant Strawberry Shortcake, Strawberries and Cream, or any Elegant Strawberry Dessert

>Elegant Home-Made Brioche

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Proper Brioche Texture

Photos of Elegant Brioche Copyright M-J de Mesterton, Elegant Cuisine

>Radishes for Breakfast, French Style

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>M-J’s Elegant Pain Brioché Egg Dish

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Grated Havarti waits on a toasted slice of M-J’s home-made brioche. A fried egg will top this assemblage.

M-J’s Elegant Brioche Egg Dish is Now Ready to Serve

>Viennoiseries

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Brioche, a Viennoiserie made at home in a small cake pan can be sliced for perfectly round sandwich bread. Brioche makes excellent toast, French toast or pain perdú.~~M-J

Viennoiseries is the collective French term for baked goods made from yeast-leavened dough or from puff-pastry. Viennoiseries typically have a high-protein and fat content from eggs, butter, milk, and cream, and are usually sweetened with sugar, ingredients which lend them a rich character. The Viennoiserie yeast-dough, once formed and risen, is often “gilded” or laminated with an egg-wash to make it shiny and deep in colour after baking. Viennoiseries are eaten for breakfast or with tea and coffee.

Examples include brioches, croissants, Vienna bread and baguette Viennoise,  pain au chocolat, pain au lait, pain aux raisins, chouquettes, chausson aux pommes, Danish pastry, and bugnes.

No wonder the aforementioned names of baked goods are French. A surge in popularity of Viennese-style baked goods in France began with the opening of Boulangerie Viennoise operated by printer August Zang in 1839. 

©M-J de Mesterton