As I peck away at my iPad and think about this past year and the fact that 2012 is now upon us,  is it cliche to ask where did the year go?  2011 showered us with new and exciting food trends, culinary events, and a continued increased awareness of what Central Florida farmers, fisherman, ranchers and gardeners are producing and continue to produce for our kitchens.

Last January 1st I commented that in 2011 pork would remain at the top of everyone’s recipe card as the most popular ingredient on restaurant menus and at home.  Research showed that burgers would  still reign as the go to sandwich,  but to watch out as haute sandwiches begin to steal the spotlight.  Farm to table restaurants were still all the buzz in 2011 and truly support the Slow Food Movement.  The Meatball craze came and went but thankfully Charcuterie Menus would be  here to stay.  While at your favorite watering hole I predicted that we should look for new interpretations of the Slow Gin Fizz, The Sidecar,  and local artisan creations of vodka and bourbon.

Those were just a tippy taste of the food trends that came and went in 2011, and you can be sure that with the economy improving there will be even more in 2012.  The word on the street is that folks have had there fill of “comfort food” menus.  Hopefully at some point you have over indulged on Macaroni & Cheese, Meatloaf type dishes, and cupcakes!   I predicted in 2009 that Goat Meat would gain momentum, I was a bit premature, however, I do believe that the almighty goat will prevail 2012!   Cupcakes are over, and I was so hoping that Macaroons would be the new dessert snack of choice, and they still may.  But now watch out for a favorite from Brittany, France….Caneles.   The French have always taken it over the top with there sweets, wait till you try these!  Look for the revival of the pressure cooker in 2012, although I am unsure if it actually ever went away?  I will be posting some incredible pressure cooker recipes over the next few months.  Small plates and tasting bars will continue to gain popularity, which brings me to the exciting announcement of BarjMe’s 1st Anniversary.  Look for more doughnuts on restaurant dessert menus, Cuisiniers version of the Hungarian Palacsinta is a cross between a crepe and a doughnut and I must say amazing!  I have to admit I did not experiment with to many Slow Gin Fizz’s, artisan bourbon’s  or Sidecar’s in 2011, unless of course you are speaking of the Sidecar bar in Park City, Utah.  My bartender buddies tell me however, to keep an open mind to the reinvention of the Old Fashion this year,  along with a variety of house made bitters to jazz up your cocktails.   Look for a Feb.-March opening in downtown Orlando of a true Mixoligists Cocktail Bar-it’s going to be very hip and cool.  These artisan inspired cocktail lounges have been popping up all over the country for the past five years, finally Orlando will have one of there own.  I will blast you all when my friends get back with me on the confirmed opening date.  A wish that I have had for a while is that more chefs begin serving more interpretations of fresh sardines….we’ll see if that wish comes true this year.

Most importantly on this first day of 2012, I would like to say Thank You to all of you!!  Without you, myself and my team would not be blessed with having one of the best jobs ever!!  Cooking allows are creative juices to flow, entertaining allows us the opportunity to come into your homes and offices and spoil you for an evening.  So on behalf of the entire Cuisiniers Team THANK YOU ALL!  Wishing you and your families a blessed 2012 filled with delicious food and lots of laughter.   And remember…..Entertain Deliciously!

This weeks cool weather was our first true indication that the holiday season is upon us, (unless of course you have visited the Winter Park Village recently and observed that it is already decorated for Christmas!!!)  Really??

All kidding aside,  this is the perfect time of year for the entire Cuisiniers team to say thank you to all of our new and long time friends.  We are celebrating our 14th holiday season and feel blessed to have such an amazing support system in you all.

The next 9 weeks are thankfully always filled with amazing Cuisiniers parties and public welcome events around town.  The following are a few that we are directly involved in and that I highly recommend that you check out.

Level Event
Hope & Help Center’s Designer Showcase 2011
Saturday & Sunday Nov. 5th and 6th 2011
www.hopeandhelp.org

March of Dimes Signature Chef’s Auction 2011
Thursday, Nov. 10th
www.marchofdimescentralflorida.org

The Orlando Museum of Arts Annual Festival of Trees Gala 2011
Friday, Nov.  11th
An amazing event sponsored by the Council 101.
www.omart.org

Pennies from Heaven
Friday, Nov. 18th
A Spectacular evening of “Fire & Ice” at the Vue downtown benefiting The Children’s Home Society
www.Chsfl.org

The 2nd Annual Winter Park Harvest Festival
Saturday, Nov19th
A full day event with lectures and demos from area farmers and artisans, followed by an over the top Farm to Fork Dinner created by some of the areas finest chefs
www.winterparkharvestfestival.com.com

For those of you that may still be contemplating on what to prepare for Thanksgiving Dinner we will once again be accepting orders up until Nov. 18th for appetizers, traditional side items and of course turkey’s.  Our menu is attached so please let us know as soon as you know.

And speaking of Holiday planning.  We still have a few holiday dates available for social or corporate celebrations.  Also, please keep in mind we offer a lovely pick-up menu with items that are completely ready to serve along with a few items that require your finishing touch.

Wishing all of you a blessed Holiday Season filled with family, friends, lots of laughs and happy bellies!

Entertain Deliciously
Chef Jamie McFadden

One of my favorite things about living thru a miserably hot August in Central Florida is LEAVING every year for a few days and traveling to NYC!

New Yorkers feel the same way about their city in August, and usually have departed for the shore.  The result for myself and travel companions is a “not so busy NYC”,  which is ideal for traveling foodies.  First off this means not having to commit to dining reservations, which allows more spontaneity in regards to dining, sight seeing, shopping, shows, etc.,etc.

This opportunity worked out big time for us on the Saturday evening we were in the Big Apple.  The evening before we were invited to a friends home on Fire Island.  Not ever having this opportunity before, we graciously accepted and were relieved that we did not have to be concerned about canceling any hard to reserve dinner reservations on sought after Saturday evenings.

Our Fire Island excursion was amazing!  Gracious hosts, beautiful beaches, lots of libations, a perfect day.  We returned to the city about 9:30 pm and of course I had dining on my mind.  A quick shower, and “reservation” inquiry, and we were soon sitting in the very recently opened BOULUDSUD.  Another  exciting restaurant created by star Chef Daniel Boulud.  The restaurant located at 20 West 64th very near Lincoln Center is as architecturally  stunning as it is delicious.  The menu is divided into three categories, De la Mer/Seafood, Du Jardin/Vegetables, and De La Ferme/Meats.  The plates arrive in tasting portions which gives you the incredible opportunity to experience many different flavors.  A few of our favorites included: Sicilian Sardine Escabeche, Sea Urchin and Crab Tartine, Octopus ala Plancha, Charred Squid, Rabbit Porchetta, Capretto Orecchiette, and Crispy Artichokes.  I would highly recommend dinner at BOULUDSUD for an elegant dinner, a lite bite before a show, or as in our case a 10:45 pm craving for Chef Daniels ever changing and ever expanding culinary creations.

Our super star chef experiences also included another highly regarded chef Marcus Sammelelson and his newly opened Red Rooster in the heart of Harlem.  This is one of the toughest reservations to get in NYC right now, however, when my friends and I checked in with the maitre d on our Thursday night out with no prior reservation, he informed us it would be upwards of 50 minutes until he could accommodate us.  Twenty minutes later we were seated at a lovely table.  We wasted no time in ordering and were quite pleased with the plates that were placed in front of us.  Favorites included:  the crab cakes with spicy mayo,  fried yard bird, blackened catfish, and the sweet potato doughnuts.  I must mention, it was an eye opening experience traveling into Harlem.  Driving there  it really felt as though we had never even left Midtown,  until we passed the Famous Apollo Theater.  Not the Harlem that you once would  see and hear so much about, definitely worth the 20 minute drive.

There was one more newish restaurant that I was eagerly anticipating, however, I knew based on conversations with friends that it would most likely be impossible without a reservation.  I waited until late afternoon on the Sunday that we were hoping to dine at Beauty & Essex to call to see if they had had any reservation  cancellations for the evening.  The polite women that answered my call quickly reminded me that it was a rainy late August Sunday evening and that we would have no problem snagging a table any time that evening.  Needless to say I was very excited with that information.  The entrance of the restaurant is to say the least,  very unique.  I have to admit I did not even recognize it when I was standing at the front door.  This is due to the fact that you actually enter the restaurant thru a late 60′s inspired pawn shop!  Once you make your way thru the pawn shop a gentleman in a black suit opens a large door to what is actually the salon section of the restaurant.  The mystique of this all was tantalizing.  Experience tells me that mysterious  more often than not is a great prelude to what is certain to be an amazing dining experience.  We sat and enjoyed creative cocktails that included: The Honey Bee-Bombay Sapphire gin, honeydew, lemongrass, honey and lemon; The Masterly Touch-Grey Goose, lemon thyme nectar, & campari  pearls; and The Ruby Mojito-10 cane rum, St. Germaine, lemon, mint, & Luscombe raspberry lemon soda.

Our bellies’ were spoiled by Executive Chef Chris Santos with items such as Tuna Poke Wonton Tacos, Calamari a la Plancha, Heritage Baby Back Ribs, Braised Short Rib Tamales,  Black Bottomed Butterscotch Pot de Creme, Blueberry Crisp, and a “Box of Doughnuts”.  An incredible dining experience in an incredibly unique atmosphere.  Don’t skip Beauty & Essex on your next visit to NYC.

Now that the summer months have passed and New Yorkers are back in there city eating, eating, eating,  I would highly recommend calling to secure a reservation at most fine dining spots.   Reserving up to three weeks prior to your desired date usually guarantees an evening of exceptional cuisine.

The greatest story ever told?  Perhaps in the culinary world it begins with a man by the name of Chef Ferran Adria, the co-creator of EL BULLI, the world renowned restaurant famous for its avant-garde cuisine located at Cala Montjoi near the town of Roses, on Spain’s Costa Bravo north of Barcelona.  A celebrated chef, referred to by the New York Times as a high priest adored for gastronomic wizardry, his critically acclaimed restaurant El Bulli will host its last seating July 31^st.  His cuisine made famous by his “foams” and “deconstruction” techniques which take dishes and transform all or some of the ingredients by modifying  there shape, texture, and possibly there temperature.

Two million reservation requests come in annually for a chance to experience a meal of a lifetime at this Michelin Three Star restaurant.  Co-creator and manager Juli Soler is responsible for notifying the only 8,000 who actually obtain reservations, 50 diners a day 160 days a year!  The second half of each year is dedicated to Chef Ferran and his team researching and testing recipes and techniques for the following season’s new menu.  No menu is ever duplicated at El Bulli, and there are also no menu selections for guests.  Each diner is served between twenty eight and thirty five tasting size portions comprising of cocktails, snacks, tapas dishes, desserts and “morphings”-an El Bulli creation that replace the traditional petit fours at the end of the meal.  This experience is only possible with a team of focused culinarians, sixty to seventy to be exact, working 12 hour shifts in a very intense, highly professional environment.  Thirty to thirty five of these cuisiniers are actually stagiaires, “apprentice chefs” who have applied and have been accepted to work at El Bulli for a season.  This is the opportunity of a life time for a young chef, to work side by side with Chefs de Cuisine Oriol Castro and Eduard Xatruch and master the cutting edge techniques of Ferran Adria.

Time is running out, with the last meal being served July 31^st.  I will not be one of the fortunate 50 to attend the final service but will forever be influenced by what has happened there in the past.  The closure of El Bulli marks the end of a culinary era.  To eat at El Bulli is to eat Ferran’s food vision.  You may not “get” everything that was put in front of you but there are no expectations that you would.   What you do get are all of the dimensions from your most memorable meal-laughter, surprise, and simply the taste.  According to Wikipedia, www.wikipedia.org,  Adrias’ goal is to “provide unexpected contrasts of flavor, temperature, and texture.  Nothing is what it seems.  The idea is to provoke, surprise, and delight the diner.”  And on that note, I hope to see you on July 30^th at barjme to toast Chef Ferran and his team.

Barjme & Tim’s Wine Market

cordially invites you to join them for an evening celebrating the accomplishments of

Chef Ferran Adria

 and to recognize his final dinner service

at el Bulli,

which will take place at the end of this month.

Please join Jamie McFadden & Tim Varan

and the barJme Culinary Team lead by

Chef Harold Henderson & Chef Bryce Balluff

as they interpret some of Chef Ferran’s amazing cuisine,

and guide you thru a

multi-course Culinary & Spanish Wines extravaganza

in honor of one of the greatest chefs of our time!

Saturday, July 30, 2011

8:00 p.m.

Cuisiniers / barJme

5470 Lake Howell Road

Winter Park, Florida

Click Here to Download PDF

About 8 weeks back I received a verbal invitation to attend a dinner party with a group of friends.  Not an out of the ordinary occurrence, I am fortunate to have a group of foodie friends that love to cook and entertain.  I checked my calendar and immediately confirmed my attendance, failing however to inquire where the dinner was being held and what we were celebrating.  Weeks passed and my curiosity got the best of me, so I began to do some investigating into what the  evening may hold in store for us.

It turned out that my friends had purchased a catered dinner party for 6 at a charity event.  The auction item was donated by Lori Luedtke, an interior designer from the Lake Mary area, and volunteer with the Aim at Melanoma Foundation. Sadly, Lori’s brother had passed away from melanoma, she has since taken on the challenge of raising funds for research and into finding a cure.

On the evening of the dinner, my five friends and I arrived for our “mystery” dinner promptly at 8:00pm, as was instructed.  We were warmly greeted and ushered to the lanai where frozen libations and platters of Barbecued Langoustinos, Empanadas and fresh salsa quickly appeared.  The dishes were expertly prepared, however, I was a bit confused.  Were we not invited to someone’s home for a dinner party?  Why are our hosts not sitting and enjoying this Fiesta with us?  I was quickly informed by our fearless leader Mr. Earnest that this was the idea behind the evening.  As I mentioned earlier, he had purchased this dinner which was not only being hosted by Miss Lori but also served by herself and team!  I was shocked to say the least, and in all honesty i felt a bit guilty about arriving in someone’s home that I did not know, to in turn have them cook, serve, and never sit to enjoy with us.  And, Unbeknownst to our hostess Lori, our group included 2 other restaurant owners besides myself, a photographer, a nurse and another interior designer.  We quickly made a pact to keep tight lipped about our professions so as to keep our hosts calm and to avoid any unnecessary  nervousness, more guilt!

However, guilt quickly turned to enjoyment as the wine started to flow and we were invited to take a seat at the extravagantly themed dinner table. Our first course arrived and smiles quickly surrounded the table as we each took our first bites of a perfectly ripened avocado, garnished with sweet cantaloupe, and a garden fresh lemon-mint yogurt dressing, simply presented as “Chilean Avocado Salad”.  Needless to say we were all very impressed with the experience thus far.  It was already very evident that an enormous amount of  effort and love went into producing this evening.

Entrees arrived,  once again with lovely presentations and obvious detail. A perfectly executed Oaxacan Chicken sat before us with aromas that took us on a magic carpet ride to Mexico.  Accompanying was fresh summer sweet corn marinated and roasted with a zesty chili-lime butter, and perfectly flavor balanced tomato salsa.  As we enjoyed our main course we laughed amongst ourselves in the thought of preparing a dinner of this caliber to our group of sometimes critical personalities.  Although we had no outwardly spoken expectations for the evening, any that we may of had were definitely exceeded.  As is the case with all great meals, they at some point come to an end. Thankfully ours concluded with a light and airy Tango Lime Chiffon Pie with toasted coconut crust, a perfect final course.

Alas the team that had entertained our palettes for the evening arrived at our table  and we greeted them with loud applause.  As more in depth introductions occurred,  Lori and her team turned ten shades of red when they discovered there guests professions!  Plenty of laughter and glass chiming concluded our experience, and new friends were made.

I left Lori’s feeling very fulfilled that evening.  It was moving to see how much she misses her brother, but refuses to let his memory fade.  Her hope is that others will someday not have to suffer the way he did.  I also learned something about myself.  We get caught up in our day to day lives and sometimes shy away from the opportunities that arise to experience new  adventures.  Now you may think to yourselves “is going to a dinner party truly an adventure?,” maybe not for some.  But for me, to arrive on someone’s doorstop whom I do not know,  with a group that is as in the dark as myself was a totally new experience,  a culinary adventure, and one that I will remember for a very long time.

Thank you again Lori for entertaining our group deliciously!

Smiles everyone smiles.  Welcome to Charleston, home of breathtaking historical sights, countless churches, museums, moon pies, humidity comparable to our own, blooming hydrangeas, and gents sporting seersucker galore.  An incredibly picturesque city that is also blessedly walkable.

I enjoyed my Memorial Day weekend surrounded by family and friends, all of us guests in this scenic city.  Of course food always foremost in my mind I took notice of the depth of deliciousness evident in almost every block of historic Charleston.

Our first evening we strolled to a neighborhood café/elegant bistro – “F.I.G.” www.eatatfig.com.  Laid back and eclectic we perused a menu filled with local fare of the Lowcountry region that included:

• Green Garlic Soup… olive oil croutons, radish, parmesan
• Ricotta Gnocchi and Border Springs Farm Lamb Bolognese
• “Caper Blades” on the half shell… lemon infused chardonnay mignonette
• Crispy Caw Caw Creek pork Trotters… sunny side up farm egg, field peas, Serrano vinaigrette
• Sauteed Cubero Snapper… capers inlet clam and spring vegetable chowder, pancetta, fine herbs
• Caw Caw Creek Suckling Pig Confit… sautéed greens, roast spring vegetables, mustard jus, smoked bacon
• Fish Stew in Cocotte… roe shrimp, Carolina gold rice, rouille

Food Is Good! (F.I.G.)

Late lunches yield an even later dinner reservation which is a good thing since we are seated at 9:45 P.M. for our celebration of Southern cuisine at “HUSK” www.huskrestaurant.com.  Chef Sean Brock has some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door.”  The restaurant itself evokes an image of traditions of the Charleston way of life, slower paced, perhaps a cocktail on the wide front porch nestled in a historic neighborhood building.

• HUSK Pimento Cheese with Green Tomato Chow Chow and Heirloom Wheat Thins
• Heirloom Beet Salad with Grilled SC Peaches, Ambrose Arugula, Giddy Goat Cheese,  Peanut Vinaigrette
• A skillet of Benton’s Bacon Cornbread
• Carolina Wreckfish with Smoked Vidalia Onions, Sweet Peas, Maria’s Flat Beans and Brown Butter
• Border Springs Lamb Leg Terrine with Cabbage, Baby Carrots and Turnips, Juniper Jus
• Wood Fired Chicken from Keegan Filion Farms with Creamed Corn Grits and Ham Hock Braised Garden Greens

And we ate it up!

Our last night, we journeyed back in time, our first stop “The Gin Joint” www.theginjoint.com. The art of mixology right down to the three kinds of ice used in every cocktail shaken not stirred I might add,

• Agua Caliente… Habanero infused tequila, Hornitos Blanco, Strawberries, Lime

Small Plates,

• Fingerling Potato Skins… aged cheddar, bacon, sour cream
• Berkshire Hog Dog… truffles, caramelized onions, pickles

Let’s just say we have a new appreciation for the 1920’s.

We crossed the street and entered “Cypress” www.charlestoncocktail.com.

I could just sum up this experience by mentioning the impressive floor to lofty ceiling wine wall and their stunning collection of 4000 bottles of wine from all over the world.  But, it was the Sashimi Tuna & Oysters cilantro-lime glazed with pineapple wasabi that really rocked our world.

We ended our evening of delicious entertainment at “McCradys” www.mccradysrestaurant.com.  Our last venue is listed on the National Register of Historic Places and Landmarks representing the epitome of Southern hospitality. We finished where we began with pre-prohibition cocktails while relaxing in the Bar, once home to horse and buggy stalls and gazing at the row of three gallon glass pickling jars filled with house-infused spirits.

And speaking of spirits, we satisfied our superstitious  bones embarking one evening to tour The Old City Jail, haunted of course, we explored the cells that housed some of Charleston’s most infamous criminals and pirates.  Touted as possibly the scariest place we will ever go I can honestly say it wasn’t, entertaining yes, frightening no!

For three short days the city of Charleston was our oyster and we dug in like the seasoned travelers that we are.

Farm Fresh.  Most of us do not have the time, space or desire to cultivate our own gardens and or farms.  We do however crave the sentiment of “home grown.”

Our reputation here at Cuisiniers is now and has always been to provide the highest quality of product available.  We have incorporated our local farmer productions in our desire to obtain food unique in flavor and connected to the changing seasons.  We would like to give credit where credit is due and applaud these businesses right outside our doors.  They are committed to and take great pride in growing the most nutritious product possible.  They build their soils fertility thereby giving their crops the nutrients’ needed to flourish.  Their produce is free of pesticides, hormones and genetic modification allowing us healthy nourishment.

LAKE MEADOWS, eggs produced by cage free, free range and free roaming hens.  Their happy hens are fed wholesome grains and unlimited fresh water.  They are free of growth hormones, antibiotics and chemicals. www.lakemeadownaturals.net

WATERKIST FARMS, family owned and operated in Sanford, utilizes hydroponic growing methods for their heirloom and beefsteak tomatoes.  They are a welcome addition weekly at the Winter Park Farmers Market.

DEEP CREEK RANCH, providers of Angus and South Poll cattle, Katahdin sheep, and grass fed lamb.  They believe in managing their property – livestock included for the health of the land and forests as well as the native wildlife. www.deepcreekranch.us

THE CHEF’S GARDEN, located in Huron Ohio a stones throw from my childhood home.  A family establishment led by none other than “Farmer Jones.”  Their “Earth to Table in 24 hours” promise is my guarantee for the ultimate freshest product heirloom vegetable, herb, micro greens and edible flowers available. www.chefs-garden.com

These businesses seek to produce in harmony with nature and with the least environmental impact.  Let’s support their efforts and enjoy recipes utilizing local ingredients.

She’s our own version of Betty Crocker but she is no invented persona.  I am transported to the kitchen of my childhood sitting at the kitchen island feet dangling around the bottom of the stool, munching on chips and pop (as in soda), and watching my Mom following treasured hand written recipes from our beloved “Mimi” all filed precariously in her own copy of Betty Crocker’s cookbook.

Most of my love for cooking has come from the women in our family, of course my Mom, my dear Grandma McFadden, and Aunts to numerous to mention.  With love and generosity they helped nurture my palate.  My Moms culinary skills expanded immensely over the years.  Never shy to try a new recipe, we dined many a night on such classics as “porcupine balls” – basically seasoned ground chuck with rice for those of you whose minds have wondered to dark places LOL, cabbage soup, cumin rice, hamburger stroganoff (thru the lean years), and a classic favorite to this day – Shrimp Jongu.  I should note that most of Moms creations are still shrouded in secrecy and am not completely sure she will be thrilled to see this one in print.  However, it is my loving tribute to her not only on this special day but hopefully every time I nurture my own culinary curiosities.  I love you Mom!  Happy Mother’s Day!

SHRIMP JONGU:

• 2 Lbs. Shrimp peeled and deveined
• 2 Cups Sliced Fresh Mushrooms
• 2 Cups Sour Cream
• 1 Tsp. each Salt & Pepper
• 1 TBSP. Paprika
• 2 TBSP. Soy Sauce
• 2 Cups Sharp Shredded Cheddar

Saute shrimp and mushrooms in butter until opaque and soft.  In the same pan add the rest of the ingredients and stir until heated thru.  Place in buttered casserole dish and sprinkle cheese to cover.  Bake at 375 until cheese melts.  Serve over rice.

Here comes Peter Cottontail!  Last Friday Bolthouse Farms’ baby carrots were announced as the official snack of the Easter Bunny.  In partnership with Universal Pictures and the release of their new movie “HOP” Bolthouse has undertaken a campaign to position baby carrots as the ultimate junk food!  Music to my ears!  I applaud their marketing strategies, including repackaging carrots for school vending machines in bags that resemble Doritos or Cheetos.  I would also imagine our first lady, Michelle Obama and her “LET’S MOVE” effort, a cause near and dear to my heart would support our schools adding healthy living to their lesson plans.  Kudos to Bolthouse for hopping on that bandwagon and targeting our youth with a sweet, crunchy and convenient snack.  “HOP” had a $40 million dollar opening weekend, a $25 million dollar advertizing campaign to fool kids into eating baby carrots instead of Cheetos in my opinion, is money well spent!

So, on this upcoming spring day that starts off with your family running around the yard in search of decorated eggs, lets leave those busy bunnies with some alternative snacks in their Easter baskets to sustain their energy throughout Easter dinner.  The Easter Bunny himself would be in a carrot craze over this mousse.

CUISINIERS CARROT MOUSSE

• 2 Packages unflavored gelatin
• 1 Cup carrot juice
• ½ Cup apple juice
• 1 Cup cooked carrots, mashed
• 1 Cup mango
• 6 TBSP.  Greek yogurt
• 2 TBSP.  chervil
• 1 Tsp. ginger
• 1 Tsp. vanilla extract
• 1 Tsp. salt

In a small saucepot, sprinkle the gelatin over the 1 cup of carrot juice and set aside.  In a blender add the apple juice, mashed carrots and mango until smooth.  Add remaining ingredients to blender and puree.

Place saucepot on stove and heat gelatin mixture until gelatin granules dissolve.  Pull off heat and whisk gelatin mixture into carrot mixture until well combined.

Pour mousse into custard cups or ramekins and place in refrigerator for a minimum of 3 hours or overnight.  To serve, garnish with a sprig of fresh lemon balm.

Hippity Hoppity Happy Easter!