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.”


Creamy Lemon Champagne Vinaigrette

Comments Off 16 September 2010

Creamy Lemon Champagne Vinaigrette

Creamy Lemon Champagne Vinaigrette featured in Issue No. 4

“I was inspired by fond memories of a salad I ate on a first ‘fancy seafood restaurant’ date with my boyfriend…now husband…Bill when I was just 18. From the very first taste, I was in heaven,” says Lea. “Little did I know then that it had a lot to do with the cream and how it perfectly coated the lettuce leaves. I added a twist to it by including a zesty lemon flavor.”

Creamy Lemon Champagne Vinaigrette
Yield: 1 1/2 cups

2 tablespoons shallot, minced
¼ cup champagne vinegar
2 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lemon juice, fresh-squeezed
1 cup heavy whipping cream
1 teaspoon salt
Fresh ground pepper to taste

(1) In a small bowl, whisk together shallot, champagne vinegar, sugar, lemon zest, lemon juice, salt, and pepper in a bowl.
(2) Immediately before serving, add the heavy whipping cream and lightly whisk, avoid over frothing the mixture.
Note: This dressing is particularly delicious served over butter lettuce.

Photography by Rio Costantini

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Sweet Bites

BaklaPops: Crunchy, Nutty, Sweet Bites

Comments Off 14 September 2010


Read Full Feature in Nesting Newbies Magazine, 2010 Issue No.4

BaklaPops: A new spin on a favorite phyllo pastry.


It’s unanimous…we have dubbed Chef Lea McIntosh with the title “Sultana of Sweets” for her clever invention of BaklaPops—crunchy, nutty, cinnamony, sugary bites of heaven. Pure culinary treasure!

Traditional baklava is a Middle Eastern nut-filled phyllo-dough pastry, made in sheets that are cut and served brownie-style. “I think that people want to enjoy pastries and desserts without over doing it,” says Lea. “BaklaPops are perfect, one-bite indulgences! And what doesn’t look cute on a stick?”

Find out how to make these sweet treats in Issue No. 4. Chef Lea’s step-by-step video instruction will guide you through the process.

Rio Costantini Photography

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