Nutella-Meringue S’Mores

Spread Nutella on Graham crackers, then top with home-made meringues.
©M-J de Mesterton

M-J’s Elegant Low-Carb Dessert

Egg Whites, Splenda and Cream ©M-J de Mesterton

Elegant Reine de Saba

Reine de Saba, or Queen of Sheba, is an elegant cake from Julia Child's THE FRENCH CHEF COOKBOOK. After watching Mrs. Child make the thing on her old show three times last week, I was eager to try her famous recipe. And I happened to have all the ingredients at hand, which is a rare occurrence when I want to follow someone else's recipe. This cake is not as complicated as it seems. I blanched, peeled and roasted the almonds lightly on Saturday, and made this Queen of Sheba cake on Easter Sunday. I will not be posting the recipe for Reine de Saba here at Elegant Cuisine, because there are many copies and interpretations of it on the internet. ©Jeanne "M-J" de Mesterton

>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 White Cake

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See Elegant Cook for M-J’s Elegant White Cake Recipe.

>Elegant Apple Tart

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M-J’s Elegant Apple Pie Recipe

>Elegant Dessert

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An elegant dessert table at M-J’s cocktail buffet holds a cake decorated with French dragée almonds, walnut chocolate brownies, and crisp chocolate-chip cookies.
M-J’s Elegant Appetizers/Appetisers at the Elegant Cook

©M-J de Mesterton

>From France, an Elegant Citrus Dessert

>Pine-nuts, grapefruit, tangerines or clementines, orange juice, and honey make this dessert a refreshing and warming holiday treat. In winter, we all need some honey and citrus fruit to enhance our health.

The original recipe is found at CuisineAZ.com

M-J’s Version of Citrus-Honey Dessert

Two cups of orange juice

One-third cup of honey

One-third cup of lightly toasted pine-nuts (pignolia, piñon nuts)

3 tangerines or clementines, sectioned and separated

5 grapefruit, cut into supremes (click here to see how) and quartered

Boil the orange juice for two minutes, and then add honey and pine nuts. Simmer until slightly thickened. Put prepared citrus fruit into a bowl and sprinkle it with a fine coating of sugar. 

Distribute the fruit among six stout glasses, then cover it with hot orange-honey-nut mixture. Serve either hot or cold. Chill for at  least two hours. Cinnamon or vanilla may be added to the hot liquid if desired. For a more colourful presentation, use pink grapefruit.

~~M-J de Mesterton

M-J’s Elegant Lemon Jell-O Dessert

Three kinds of cream enhance this lemon Jell-O brand gelatine. Recipe by M-J de Mesterton

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

>Elegant Jell-O Dessert with Cream

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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