Meringue Glace from Chef Jacques of Chez Francois

MERINGUE GLACÉ
FOR THE MERINGUES:

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.

TO SERVE:

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.

Healthy Strawberry-Limeade Party Punch

Great for Labor Day or on any day! Great for your picnic or party!

1 16 oz pkg fresh strawberries – remove stems
1 12 oz can frozen limeade concentrate, undiluted
5 cups cold water
Fresh Mint Springs

Place fresh strawberries in a food processor or blender to puree, lightly pulse until smooth. Pour through a strainer into a bowl. In a large pitcher, combine limeade and water, stir until limeade dissolves. Stir in pureed strawberries. Add a splash of your favorite blend of Acai Juice if you wish. Pour over ice and top with frest mint sprigs and serve. Serves 8.

150 calories per serving, 0mg cholesterol, 0mg sodium, 1g fiber

Courtesy of Safeway – they handed a free version of this recipe out in the store.

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.

Rack of Lamb Genghis Khan

(The Lark Restaurant, West Bloomfield)

3 Lamb Racks (8 ribs each) trimmed
1 cup Hoisin Sauce
Marinade:
1 cup Onions, finely chopped
2 tablespoons Garlic, minced
3 tablespoons Lemon Juice
½ cup Honey
3 tablespoons Curry Powder
1 ½ teaspoons Cayenne pepper
2 teaspoons Coleman’s Mustard Powder
2 teaspoons Black Pepper
2 tablespoons Salt
1 cup Water

Combine marinade; place in plastic bag with lamb in refrigerator for 48 hours, turning occasionally. Remove lamb from marinade
and let stand at room temperature.

Place in shallow roasting pan and roast at 450 for 15 to 25 minutes for rare lamb (120 degrees), depending on size.

Adrian Lark was kind enough to write,  and he indicated that the hoisin sauce should not be brushed on until the last 5-7 minutes of cooking to avoid a ‘burnt’ flavor.

Let rest 6 or 7 minutes before carving.  SERVES: 6

___________________________________________________

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 help 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, Mother’s Day and 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.

MonaVie Independent Distributor 2814364

Cousin Roberta’s Brisket

(From Roberta Seidman)

Sauce:
Lipton’s Onion Soup Mix – 1 pkg dry mix.
1 Cup Ketchup
1 Cup Applesauce
1/2 Cup Orange Juice
½ Cup Sherry

Combine sauce in large bowl, and mix.
Select a nice cut of brisket or roast
enough to serve six people. Preheat
oven to 375. Brown the roast. Put in
pan and pour sauce over brisket.
Cover with foil and let cook
untouched for 2 to 3 hours in the oven. Turn down heat to 350 if top starts to burn.
Check roast and cook further until done, which might be
30 minutes longer, to an hour depending on the size of the roast.

Add 1/2 to 1 Cup water if sauce cooks down too much.

Another way to cook this is to put the brisket in a slow cooker. Pour in
sauce and let cook on high setting for at least 6 hours.