Archive for November, 2011

This is a pie A Chef of Your Own made for my own Thanksgiving. As a long time girl scout, s’moors are a big part of camping and always seem to be included whenever we do anything. The chocolate filling seemed a little sweet, so I may work on something new, but for now here is the recipe. If you have a favorite chocolate pie you can use that for the base. I adapted this recipe from the November issue of food network magazine.

S’mores Pie

Crumb Crust

14 graham cracker sheets

3 Tbls sugar

6 Tbls melted butter

Preheat the oven to 350 degrees. Grind the cookies and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18-22 minutes. Let cool before filling.

French Silk Pie

1/2 cup butter, room temperature

3/4 cup white sugar

2 (1 oz) squares unsweetened baking chocolate, melted and cooled

1 tsp vanilla

2 eggs, (since this recipe will not be cooked, I use pasteurized eggs. allrecipe.com suggests that high risk individuals not consume this pie, I would rather not take a chance)

Cream butter in a mixing bowl. Gradually beat in the sugar with a mixer until light and well blended. Stir in the thoroughly cooled chocolate, add the vanilla. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Pour into pie shell. Refrigerate 2 hours before serving.

For Marshmallow topping

Beat 3 egg whites, 1 tsp cream of tartar and 1 1/4 cup sugar in a  bowl over simmering water with a mixer until the sugar dissolves, remove from heat and beat stiff. Spread on the pie and broil or torch until golden.

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I am thankful for my family and the success of my chef service, A Chef of Your Own. I am thankful for my health and that my family has been healthy enough to have flex dollars left in the account. I am thankful for my mother’s health and that she is able to enjoy another holiday season with all of us.

I am also thankful for an excuse to overindulge for the day.

Pecan Pie

Apple Crumb


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Here is an easy cranberry sauce recipe. Most A Chef of Your Own clients ask for extra.

Cranberry Sauce

1 pound fresh cranberries

1 cup orange juice

1 cup sugar

Combine all ingredients in a small saucepan and bring to a boil. Simmer 7-10 minutes until the cranberries pop. Cool and enjoy.

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Here are the later courses from a very special birthday party.

Saffron Risotto with lobster and Kaise Kramer Sausage

Junior’s Cheesecake with pecans in cramel sauce

Lemon Chiffon with berries

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Here is A Chef of Your Own recipe from the birthday celebration yesterday.

Onion Marmalade

1 large onion, sliced

2 Tbls oil

1/4 cup orange marmalade

2 Tbls grenadine

Saute  onion in oil until golden brown. Add in marmalade and grenadine and serve with roasted or grilled meats.

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A Chef of Your Own did a very special birthday party yesterday. Here are some pictures

Lobser Cocktail served with Costamolino

Fruit Sausages with Onion Marmalade

 Winter salad with apples, dried cherries, feta cheese, carmelized pecans and a balsamic vinagrette

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A Chef of Your Own was asked to make candy apples for a Guy Fawkes day celebration. I think they came out pretty good for the first time making them.

Red Candy Apples from cooks.com

1 cup sugar

1/4 cup corn syrup

1/2 cup water

1/3 tsp cinnamon

1/2 tsp red food color

5 apples and sticks

Wash and dry apples. Place apples on sticks. Cook sugar, corn syrup, and water to 300 degrees or hard crack stage.Remove from burner and add food color and cinnamon. Stir to combine being careful as a lot of steam will escape. Dip apples and twirl to remove excess syrup. Place on waxed paper to cool. (I didn’t realize you were supposed to cover the entire apple, I think these were ok for the first adventure) What do you think.

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