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

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

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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

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“The cipollini is a small, flat, sweet Italian onion that is perfect for roasting. You can find them at specialty markets from December through March. In this recipe, the long cooking
time browns the butter and caramelizes the onions to sweet perfection. Forget the diet and splurge!”

Browned Butter-Sage Cipollini Onion Confit
Serves: 8 to 10

Ingredients:
1 ½ pounds cipollini onions, peeled and ends trimmed
½ cup (1 stick) salted butter
¼ cup balsamic vinegar
¼ cup light brown sugar, packed
10 whole fresh sage leaves
1 teaspoon salt
fresh ground pepper to taste
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