Read Full Feature in Nesting Newbies Magazine, 2010 Issue No.3

Jarfait™: Portable parfaits for a take-home treat.

Perfect. That’s the English translation for the French word “parfait,” and the term used in the late 1800s to describe a frozen, layered dessert. Perfection. It’s the word that describes Chef Lea’s new play on parfaits: the Jarfait—combinations of flavors layered in a mason jar for a portable, make-ahead-of-time treat! “I have been daydreaming about fun combinations,” says Lea. “Really, the possibilities are endless.”

Check out a few of Lea’s brainstorms to get you started. But feel free to experiment to find your own cool combos.!

Natalie Wi, Allure West Studios

Preview recipe featured in Nesting Newbies Magazine, Winter ‘10

“I have tomato cream soup for lunch a few times a week, even in the summer! My recipe includes a bit of brandy—you’ll love it! Use a hand immersion blender so you can easily blend the ingredients without having to remove them from the crockpot.”

Brandied Tomato Cream
Serves: 6 to 8

Ingredients:
1 cup onion, diced
½ cup carrot, peeled and diced
½ cup celery, diced
¼ cup all-purpose flour
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes
4 cups chicken broth
½ tablesoon dried dill
½ tablespoon dried basil
1 ½ teaspoons sugar
2 teaspoons salt
1 cup heavy whipping cream
¼ cup cognac brandy
1 garlic clove, minced
fresh ground pepper to taste
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