My recipe for coconut flour pancakes can be adjusted to your taste. I sometimes add a few drops of Mapleine, which is in the spice section of the market, together with vanilla extract. For fewer carbohydrates per pancake, unsweetened almond milk is ideal to use rather than buttermilk. When making a savoury version, I usually serve sour cream on the side, perfect for a low-carb regimen.
You can use nearly any wide-mouthed container in the kitchen for moulding gelatine, even milk-cartons. It’s fun getting creative with colourful stuff, even it’s going to disappear soon. Look at the trouble that goes into elaborate ice-sculptures. And hey, you can immortalise your creations using a camera.
M-J’s Original Recipe: Potage Printanière aux Petits Pois
Photo and Recipe Copyright M-J de Mesterton 2007
I devised this spring pea soup for an elegant luncheon.
Potage Printanière aux Petits Pois
Three cups of hot water
Herbs: savoury or herbes de Provence
1/3 Cup of sour cream or crême fraîche
Salt to taste
In a blender, mix together the hot water and frozen small peas until they are like soup. Pour the
mixture into a pot and heat it to simmering. Add a half-teaspoon of savoury or herbes de Provence, and a third-cup of crème fraîche or sour cream. Stir with a wire-whisk until the bits of cream are fully incorporated into the green soup. Heat again till just boiling, and serve. This recipe will serve four. Double the recipe by repeating the first step and adding the results to the pot, while repeating the other ingredients as well. Add salt to your own preference. I use Himalayan salt. This soup may be served either hot or chilled. A small spoonful of sour cream or crême fraîche in the center of each bowlful will act as a garnish.
~~Copyright M-J de Mesterton, March 2008
Simple and satisfying, a salad made with Romaine lettuce and crushed walnuts may be enhanced with Cheddar cheese to make a nutritious luncheon dish. The best dressing for M-J’s Walnut-Romaine salad recipe is a honey-laced vinaigrette. For an elegant salad-design, toss the lettuce in dressing before arranging the crushed walnuts around the edges of your bowl. ©M-J de Mesterton
I made my own pizza-dough as usual, and fitted it into a copper pan, decorated with sauce, cheese, parsley and pepperoni, then popped it into a 400-degree oven. This is the gorgeous pie that slipped right out of my pan onto a trivet.
Here is another home-made pizza, fashioned with dough from my versatile pain de mie recipe. The soft stuff was stretched onto a 14″ round Granite-Wear pizza pan that gives the bottom of the light dough a crispy finish.
©M-J de Mesterton, March 2017
Gyoza skins were filled with health-promoting ingredients: purple cabbage, cooked adzuki beans, celery, carrot, red onion, cooked brown rice, chopped umeboshi plums and miso; I sealed them with an egg-wash and then the gyoza dumplings were deep-fried in peanut oil and drained on paper towels. I served half of these and froze the rest (it’s the only way to keep them; storing these deep-fried pockets of finely minced vegetables, legumes and rice in the fridge will make them too soft). The frozen “gyozas” will be spread in a single layer and reheated in a hot oven. @M-J de Mesterton 2017
Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J
M-J’s Pink Lemonade Chicken
I invented this dish for a dinner party guest, a French teacher who was pregnant. She loved it. Other guests did as well, so I have made my Pink Lemonade Chicken for many buffet dinners. Now, I am inspired by my dear nieces and nephews who are expecting babies soon, so I am publishing this recipe again. The ingredients are simple and few, and you may adjust the amounts according to taste.
Four-to-six pounds of boneless, skinless chicken breasts
One 16-ounce can of frozen pink lemonade
One tablespoon of cornstarch
Salt or celery salt to-taste
Water, two or three cups
Poach chicken breasts in a mixture composed of 2/3 of a 16-ounce can of frozen pink lemonade juice and two or three cups of water.
When it is thawed, the pink lemonade turns to thick syrup. One large can will be sufficient for four-to-six pounds of chicken. Reserve a third of the can for a final sauce.
Cover the boneless, skinless chicken breasts and simmer slowly in the pink lemonade for an hour or more. You may add salt or celery salt, but remember, this dish is created for those with delicate stomachs, so please don’t add garlic or onion flavorings. The liquid will reduce and the whole pieces of chicken should become lightly browned. Remove from heat and place on top of two sheets of waxed paper to protect your cutting board. When the chicken breasts are cool, slice them into medallions–see my example in the photo below–with a very sharp knife. The liquid left-over in the poaching pan will be used to make a sauce.
Sauce for Pink Lemonade Chicken
Into the pan, pour 3/4 cup of water and a teaspoon of cornstarch, which has been mixed with a tablespoon of water. Add the 1/3 can of remaining pink lemonade syrup. Cook till it becomes a sauce. Pour some of it on the base of your serving dish. Arrange the slices of chicken in a circular fashion. When you have finished arranging the chicken slices, drizzle the rest of the pink lemonade sauce over them.
Recipe Copyright M-J de Mesterton 2000
Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame Oils,
This Tofu Makes an Elegant Hors d’Oeuvre or a Meal
Courtesy of M-Jeanne de Mesterton, the Elegant Cook
See The Elegant Cook for M-J’s Apple Pie Recipe