Chef Lea McIntoshpresents delicious culinary recipes that you can use for your own entertaining. “Don’t be intimidated, you will enjoy making something from scratch to share with your friends and family.”

Sweet Bites

Jarfait: S’more Peanut Butter Please!

1 Comment 16 September 2010


Jarfaits: Portable Parfaits featured in Issue No. 3


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.”

Issue No. 3 highlights all kinds of cool combos. Here is the recipe for one of Lea’s favorites!

S’more Peanut Butter Please! Jarfait
Serves: 6

8 ounces cream cheese, at room temperature
3/4 cup creamy peanut butter, at room temperature
3/4 cup powdered sugar
1 cup heavy whipping cream
1 (5.9 oz) package chocolate fudge instant pudding
3 cups milk, 2% or whole
2 cups mini marshmallows
1 cup honey graham crackers, coarsely crumbled
6 half pint (8 oz) glass jars with lids

(1) In a large bowl, using a standing or handheld electric mixer, beat the cream cheese,
peanut butter, and powdered sugar until smooth. Add whipping cream; continue to
beat mixture until whipped, smooth, and creamy. Set peanut butter cream aside for
(2) In a medium bowl, whisk chocolate pudding mix and milk together for two minutes.
Set pudding aside for assembly.
(3) Layer each glass jar with ¼ cup chocolate pudding, 2 tablespoons peanut butter
cream, 1 tablespoon marshmallows, 1 tablespoon graham cracker crumbles, ¼ cup
chocolate pudding, and 2 tablespoons peanut butter cream. Serve immediately or
cover with lid and refrigerate up to 2 days.
*Optional: Before serving, cover top with additional mini marshmallows; use a
kitchen blowtorch to lightly toast marshmallows.

Photography By Natalie Wi

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Hors d'oeuvres

Smoky Chipotle Greek Yogurt Dip

2 Comments 16 September 2010


Healthy Greek Yogurt Dips featured in Gone Greek in Issue No. 3


Move over sour cream…the Greeks are here and they’re healthy and delicious! “These days, I am consciously eating a higher protein diet and one of my go-to foods is nonfat, plain Greek yogurt,” says Chef Lea. “It has a thick, smooth texture like sour cream but it is high in protein, low in carbohydrates and zero fat!” Chef Lea’s new party dips using nonfat Greek yogurt are the alpha and the omega…give them a try and say bye, bye to unwanted calories without sacrificing any of the yum.

Smoky Chipotle Greek Yogurt Dip
Yield: 1 pint

2 tablespoons tomato paste
1 tablespoon honey
1 teaspoon chipotle powder
1/2 teaspoon garlic powder
1 1/2 teaspoon dried cilantro leaves
1 teaspoon salt
1/2 teaspoon fresh ground pepper
16 ounces Greek yogurt (2% or 0% milk)

In a medium bowl, whisk together tomato paste, honey, chipotle powder, garlic powder, dried cilantro leaves, salt, pepper and yogurt. Use immediately or store covered, in the refrigerator, for up to 5 days. Serve with pita chips or fresh cut vegetables.

Photography by Dean Birinyi

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