Picture of fabulous dessert from Le Cordon Bleu Paris.
Fabulous Recipe and photo Courtesy of Le Cordon Bleu Paris
Perfect for a hot summer’s day.  Nothing beats a fresh and light dessert with fruit. Vanilla cream, blackberry jelly, fresh fruits and a crispy element.  
  1. Madagascan vanilla cream

    2 egg yolks

    50 g sugar

    20 g corn starch

    200 ml whole milk

    1 T Madagascan vanilla bean paste

    Blackberry jelly

    150 ml blackberry juice

    50 g sugar

    1 gelatin leaf (2 g)

    Sugar match sticks

    50 g puff pastry

    20 g sugar

    1 egg white, beaten


    raspberries, strawberries, blackberries


    red currants
    Note: 6 martini glasses

    Madagascan vanilla cream: Prepare like a Pastry Cream (see below), whisking vanilla bean paste with egg yolks, and stiring sugar into milk. Pour a quarter of the mixture into the bottom of the glasses and refrigerate on an angle until set, about 30 minutes.
  2. Blackberry jelly: Bring the blackberry juice to a simmer. Add sugar and stir until dissolved then remove from the heat. Place the gelatin leaf into a bowl of cold water until softened, about 5 minutes. Remove from the water and squeeze to remove excess water. Add into the hot blackberry juice and stir until dissolved. Cool either in the refrigerator or over iced water until cool to touch and just starting to thicken.
  3. Remove glasses with set Madagascan vanilla cream from the refrigerator and pour over the blackcurrant jelly. Return to the refrigerator and rest on a similar angle until set, about 15 minutes. When the jelly is set divide the remaining Madagascan vanilla cream between the glasses and return to the refrigerator standing upright for about 30 minutes.
  4. Sugar match stick: Preheat the oven to 180ºC. Cover a baking sheet with Roll out puff pastry on a lightly sugared work surface to a thickness of 2 mm. Brush the top with beaten egg white, sprinkle with sugar and cut into thin strips. Transfer on a baking sheet and bake until the pastry is golden brown and crisp to touch, about 5 minutes.
  5. To serve: Quarter the strawberries, halve the raspberries, blackberries and blueberries. Arrange the fruit to one side of the glass. Finish with the sugar match stick

Pastry Cream

Pastry cream is prepared with milk, egg yolks, sugar, flour and/or cornstarch and is cooked on the stove top. Traditionally pastry cream is made with a flavored milk (Cointreau, rum or vanilla), but other liquids, such as orange juice, are occasionally used. This fundamental French pastry technique is similar to a crème anglaise since it requires special attention and is cooked over low heat however the main difference is that pastry cream is thickened and must be brought to the boil. The binding agent may be flour, cornstarch or a combination of the two depending on the degree of lightness required and the final usage.  Le Cordon Bleu explains the technique, step by step, through this basic pastry cream recipe that can be reused whatever the circumstances.
This technique can be applied to the pastry cream recipe of your choice.

Principal ingredients (for 775 g pastry cream)
  • 125 g sugar
  • 5 egg yolks
  • 25 g flour
  • 25 g cornstarch (cornflour)
  • 500 ml milk
  • 1 vanilla bean (pod), split
1. Pour the milk in a saucepan. Using the point of a knife, scrape the seeds from the vanilla bean into the milk, add the bean and bring to the boil. Beat the sugar and the egg yolks in a bowl until pale yellow, thick and creamy, then whisk in flour and cornstarch.2.Remove the vanilla bean from the milk, and stir ½ of the hot milk into the egg yolk-sugar-cornflour mixture, and mix well to combine3. Return to the saucepan and cook gently, stirring continuously with a whisk until the cream thickens.4. Boil for 1 minute while continuing to stir.Pour the pastry cream into a bowl and cover the surface with cling film. Set aside to cool, then refrigerate until using. Whisk the pastry cream before using.

Chef’s tips:

  • To avoid lumps from forming, due to the cornstarch and/or flour, vigorous whisking of the cream is essential throughout cooking.
  • Because the cream burns easily, it should be made in a heavy-bottomed saucepan and whisked constantly during cooking, taking care to reach all parts of the saucepan.
  • You can easily flavor pastry cream with whatever you prefer: add chocolate, praline or coffee to change the taste and color!

The delicate sweet crunch with the rich flavored blackberries is fabulous.  This simple make ahead International recipe was contributed by Le Cordon Bleu Paris and is made in advance.  We enjoyed using Mom's organic Blackberry Jelly for this recipe.  You will love the results and so will your guests.  

It is that time of year again.  Children go back to school with fresh new lunch boxes, clothes, and supplies.  I thought it would be a good idea to share some great lunch box ideas to make lunch fun for you and your children.  Why not make your own lunch along your child's, save money and have some fun.  Include a inspiring handwritten note inside a fun Bento Box lunchbox.  "Make it a Great Day", TGIF or Love you are positive notes to help your child power through their afternoon. 
A PBJ Apple roll up is a fun twist on the traditional.  
2 Flour tortillas2T Favorite Creamy Peanut Butter
4 t Favorite Jam
1 Apple, peeled and sliced thin.  Love Gala here
1 t Butter, melted and 2 t Sugar

  1. Microwave tortillas 5 seconds to soften.
  2. Spread each with a tablespoon of peanut butter and 2 tsp jam.
  3. Heat oven to 400°F.
  4. Place 2 or 3 apple slices down the center of each tortilla.
  5. Roll up tortillas.
  6. Transfer rolls to baking sheet  seam side down.
  7. Brush with melted butter.
  8. Combine sugar and cinnamon in a small bowl
  9. Sprinkle half of mixture on top of each roll.
  10. Bake 10 minutes or until golden brown.
  11. Let cool. 
  12. Roll in sandwich paper leaving one end exposed

Your child will love this PBJ Apple Roll up. 

Try  a few of these fun ideas.

  1. Tuna Salad with Celery
  2. Egg Salad and bacon
  3. Chicken Salad with raisins and apples and cranberry sauce wrap
  4. Bacon, Lettuce & Tomato
  5. Sliced Cucumbers & Cream Cheese
  6. Peanut Butter & Raisins on celery

Labor Day is right around the corner and making your own popsicles makes family gatherings more memorable and promotes healthy habits in a delicious way. These all-natural organic hibiscus teas are delicious.  I was excited with the idea of adding farm fresh peaches to the Yellow Ginger Tea.  Refreshing, fun, delicious and a healthy snack trend
Picture peaches and ginger tea popsicles
Peaches and TK Hibiscus Yellow Ginger Tea popsicles
“Low in calories, TK Hibiscus is steeped with antioxidants and many beneficial plant acids that are very good for you―and make you feel even better. Hibiscus has been shown to help maintain healthy blood pressure levels and even cool your core body temperature,” explains Sea Shafik, Co-Founder of TK Hibiscus..
Picture hibiscus tea popsicles
TK Hibiscus Tea
So easy to make! 
Picture if IMS Logo
Official IMS Logo
Justin Wilson RIP Photo Courtesy of Indianapolis Motor Speedway
 IMS Statement Regarding Justin Wilson INDIANAPOLIS, Monday, Aug. 24, 2015 - A statement from Indianapolis Motor Speedway President J. Douglas Boles about the passing of Indianapolis 500 and United States Grand Prix veteran Justin Wilson:
 "We're saddened to have lost such an exceptional driver, friend and role model to many in the INDYCAR community. Justin was one of the most versatile and talented drivers of the last 15 years, as evidenced by his wins in sports cars, Champ Car and INDYCAR. More important than his driving ability was his approachable personality, his calm spirit, and the respect he earned throughout the racing community for the tremendous person, friend, father and husband he was. Justin made innumerable friends and admirers throughout the Indianapolis Motor Speedway and INDYCAR communities. All of us at IMS extend our prayers and deepest sympathy to the Wilson family."

Wilson first competed at the Indianapolis Motor Speedway in the 2003 United States Grand Prix, finishing eighth and scoring his lone Formula One championship point of his career. Beginning in 2008, Wilson had competed in eight straight Indianapolis 500 races (2008 - 2015), finishing in the top 10 three times, with a best finish of fifth in 2013. Wilson also competed in the Verizon IndyCar Series Grand Prix of Indianapolis in 2014 and 2015. He is just one of three drivers who has competed at the Indianapolis Motor Speedway in the United States Grand Prix, the Indianapolis 500, and the Grand Prix of Indianapolis

I am so happy to be back online.  My computer was destroyed along with my new Restaurant in a terrible dump truck accident.
Picture berry tart from Le Cordon Bleu
Amazing Tart Photo Courtesy of Le Cordon Bleu
Happy Bastille Day to all of my French Friends.  
Celebrate the day by preparing a delicious dessert directly from Le Cordon Bleu News!  

Hazelnut Sweet Pastry Dough
125 g Butter
1 g Salt
105 g Sugar
200 g Muscovado sugar
500 g Ground Hazelnuts
½ Egg
200 g Flour

Almond cream
60 g Butter
60 g Sugar
1 Egg
60 g Ground Almonds
1 Vanilla bean (pod), cut lengthwise and seeds scraped out--- Powder unrefined cane sugar

Lemon and mint cream
500 ml Whipping Cream
225 g Sugarpeel and juice of 4 lemons
½ bunch fresh Mint
150 g Butter
5 Eggs
12.5 g Flan powder (custard powder)

Red berries
125 g Strawberries
125 g Raspberries
125 g Blackcurrants
125 g Gooseberries
125 g Wild strawberries
125 g Blackberries
125 g Blueberries
125 g Redcurrants
125 g Cherries

Caramelized pistachios
50 g Pistachios
20 g Powdered sugar-------20 g powdered sugar (optional)

Note: 10 circle molds  x 8 cm diameter
  1. Make the hazelnut sweet pastry dough.
  2. Preheat the oven to 150°C. Roll the dough out to a thickness of 3 mm and cut out 8 cm diameter circles.Line the tartlet molds. Bake for 35 to 40 minutes, until completely cooked. Leave the oven on.
  3. Almond cream: Cream the butter with the sugar. Add the egg, mixing well. Add the ground almonds and scraped vanilla bean (pod). Pipe or spoon the cream onto the tartlet bases. Bake in the oven at 150°C for 5 to 6 minutes, until the cream is set. Leave to cool.
  4. Sprinkle the edges of the tartlets with gold powder and unrefined cane sugar and caramelize with a blow torch.
  5. Lemon and mint cream: Bring the cream, half the sugar, lemon juice and peel, mint and butter to the boil. Strain through a china cap sieve. Whisk the 2 eggs, remaining sugar and flan powder in a bowl, then add the remaining 3 eggs and mix well. Pour a third of the hot lemon and mint liquid onto the combined eggs/sugar/flan powder, mixing well. Pour the whole mixture back into the saucepan and cook over low heat, whisking continuously, until the cream thickens. Boil for 1 minute, stirring continuously. Leave to cool then transfer to a pastry bag. Pipe the mixture into the tartlets until half filled, refrigerate.
  6. Red berries: Cut the strawberries into quarters and the cherries in half. Position the red berries on the tartlets.
  7. Decoration: Prepare the caramelized pistachios: Caramelize the pistachios and sugar in a saucepan. Pour onto a baking sheet, leave to cool and chop. If desired, you can add an extra decorative element by sprinkling a raspberry with powdered sugar
I could not resist sharing this with you guys! 
 Celebrate Summer with Christina Milian's Viva Diva Wine's Tequila Sunrise Ice-Pops. What better way to bring in the summer season then with deliciously sweet, alcoholic ice-pops that are perfect for any outdoor party or special treat. The bubbly flavorful moscato blended with the frozen pineapple and tequila is the perfect combination to cool you down and make your taste buds go wild. Check out the simply and delicious recipe below!

  • 1 1/4 cup Viva Diva Moscato Pineapple & Coconut
  • 1 cup pineapple juice
  • 1 lb, fresh pineapple, peeled and pureed
  • 1/2 cup tequila
  • 1/4 cup grenadine
  • Combine and stir Viva Diva Moscato Pineapple & Coconut, pineapple juice, pureed pineapple, and tequila. Fill popsicle wells 3/4 way up with pineapple mixture. Pour 1 teaspoon of grenadine into each well. Place popsicle stick into the center of each mold and let sit over night.





I thought this bridge was interesting.  So I thought I would share.  We found this bridge during our travels out West.
Official Logo of the Indianapolis Motor Speedway
Here is all of the information you need for Tomorrow at the Track: Saturday, May 9

INDIANAPOLIS- Information about 2015 Angie's List Grand Prix of Indianapolis activity Saturday, May 9, at the Indianapolis Motor Speedway:

SCHEDULE (All times local):
8:00 a.m.                          Public Gates Open
                                        IMS Midway Open 
8:30-9:45 a.m.                   IndyCar Experience, Event Car Rides  
10:00-10:15 a.m.               Indy Lights Warm Up 
10:40 a.m.                        USF2000 Race #2 Begins (30 Minute Timed Race)
11:30 a.m.-Noon               Verizon IndyCar Series Warm-Up
12:25 p.m.                        Pro Mazda Race #3 Begins (30 Minute Timed Race)
1:25 p.m.                          Indy Lights Race #2 Begins (35 Laps or 60 Minutes)
2:33 p.m.                          Chevrolet Stingray Lap
3:00 p.m.                          Driver Introductions 
                                        Bronze Badge Grid Walk 
3:50 p.m.                          Angie's List Grand Prix of Indianapolis Begins (82 laps/200 miles)
4:30 p.m.                          IMS Midway Closes on Lap 41 (Time is approximate)
5:45 p.m.                          Angie's List Grand Prix of Indianapolis Concludes
                                        Post-Race Ceremonies Begin
                                        Track Invasion Begins (60 minutes)
                                        Gates Close 60 minutes after                                                     Checkered Flag
TICKETS:  Tickets for the second annual Angie's List Grand Prix of Indianapolis start at $30 for general admission, children 12 and under free. Reserved seats range from $41-$77 and come with full general admission access to the infield viewing mounds.Tickets are available at the Indianapolis Motor Speedway ticket office at the corner of 16th Street and Georgetown Road.

NATIONAL ANTHEM SINGER:  Indianapolis Children's Choir

FLYOVER:  Lima Lima Flight Team

Pit Walk:  All IMS Bronze Badge holders are eligible to take a complimentary pit walk beginning at 3 p.m. prior to the start of the Angie's List Grand Prix of Indianapolis.  
Track Invasion:  All fans will have the opportunity to walk on the legendary Yard of Bricks with friends and family after the Angie's List Grand Prix of Indianapolis. 

PUBLIC GATES OPEN: 8 a.m. (local time). Pedestrian gates open are Gates 1,1B, 2, 3, 4, 6, Media Gate, 7 Vehicle, 7 South Pedestrian, 9, 9A, 10, 10A, 11A, 12, 27.

STANDS OPEN:   A Penthouse (Reserved Seating), B Penthouse (Reserved Seating), E Stand (Reserved Seating), E Penthouse (Reserved Seating), H Stand (Reserved Seating - Sec. 13-24), J Stand (Reserved Seating), North Vista Wheelchair (Reserved Seating), Northwest Vista (Reserved Seating - Sec 1-10), Northwest Vista Deck (Reserved Seating), Paddock Wheelchair (AS NEEDED GA - Box 19-22), Paddock Penthouse (Reserved Seating - Box 10-20), South Terrace (Reserved Seating), South Terrace Wheelchair (Reserved Seating), South Vista (Reserved Seating - Sec 1-5), South Vista Deck (Reserved Seating - Sec 1-4), Southwest Vista Deck (Reserved Seating), Tower Terrace (AS NEEDED GA - Sec 37 & 79), Tower Terrace Wheelchair (Open General Admission), Pit Road Terrace (Open General Admission), Wheelchair Accessible (Open General Admission, Corner 5 (Reserved Seating), Corner 5 Wheelchair (Reserved Seating), Corner 7 (Reserved Seating), Corner 7 Wheelchair (Reserved Seating), Backstretch Family Mounds (General Admission), Turn 2 (Oval) Mounds (General Admission), Turn 4 (Oval) Mound (General Admission), Corner 6 Mounds (General Admission), Corner 7 Mounds (General Admission).

The Museum is a MUST SEE!  MUSEUM HOURS: 9 a.m.-5 p.m. Admission is $8 for adults and $5 for fans 6-15 years old, with children under 5 free. Gate admission to the Indianapolis 500 is not included in Museum admission and must be purchased separately.

2015 Ticket Information: Ticket information is available for all racing events at the Indianapolis Motor Speedway in 2015 - the Angie's List Grand Prix of Indianapolis, 99th Indianapolis 500, Brickyard Vintage Racing Invitational, Lilly Diabetes 250, Crown Royal Presents the "Your Hero's Name Here" 400 at the Brickyard and Red Bull Indianapolis GP.
Fans can buy tickets 3 ways:
• Online: Visit Tickets are available 24 hours per day, seven days per week.
• Phone: Call 800-822-INDY or 317-492-6700 between 8 a.m.-5 p.m. (ET) Monday through Friday.
• In Person: Visit the IMS Ticket Office at the IMS Administration Building at the corner of Georgetown Road and 16th Street between 8 a.m.-5 p.m. (ET) Monday through Friday.
Information on parking and camping at IMS events is available at
Picture of official logo
The Official Logo of Indianapolis Motor Speedway. Courtesy of Indianapolis Motor Speedway
PRESS RELEASE:  2015 Ticket Information: Ticket information is available for all racing events at the Indianapolis Motor Speedway in 2015 - the Angie's List Grand Prix of Indianapolis, 99th Indianapolis 500, Brickyard Vintage Racing Invitational, Lilly Diabetes 250, Crown Royal Presents the "Your Hero's Name Here" 400 at the Brickyard and Red Bull Indianapolis GP.

Fans have three quick, convenient methods to buy tickets:
• Online: Visit Tickets are available 24 hours per day, seven days per week.
• Phone: Call 800-822-INDY or 317-492-6700 between 8 a.m.-5 p.m. (ET) Monday through Friday.
• In Person: Visit the IMS Ticket Office at the IMS Administration Building at the corner of Georgetown Road and 16th Street between 8 a.m.-5 p.m. (ET) Monday through Friday.

Tickets for groups of 20 or more also are available. Contact the IMS Group Sales Department at 866-221-8775 for more information.
The free parking lot option for the Angie's List Grand Prix of Indianapolis is the North 40/Lot 7. Please note, there is limited free parking in the North 40/Lot 7. Parking spaces are available on a first-come, first-served basis. Guests are encouraged to follow I-465 to 38th Street, south on Moller Road and east on 30th Street to North 40/Lot7.
Information on parking and camping at IMS events is available at



    Chef Thyme Savor is a Personal Chef Service.Claire Vert's creations will delight discriminating palettes!  Let us handle all the details, so you have Time to Savor delicious dishes with your guests!  

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