Plum Hazelnut with Champagne Sabayon Sauce

Plum Hazelnut with Champagne Sabayon Sauce

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

  • 13 oz. granulated sugar
  • 3 oz. butter, room temperature
  • 6 eggs
  • Linzertorte dough (recipe follows)
  • 4 T. apricot or red current/ raspberry jam
  • 6-10 plums, seeded, cut in wedges or thick slices
  • Cinnamon, as needed
  • Champagne/Lemon Sabayon Sauce (recipe follows)

1. Mix sugar and butter in bowl. Gradually add eggs; mix to a custard.

2. Roll out linzertorte dough. Line tart pans. Par-bake blind.

3. Spread jam on linzertorte bases; arrange plums in pattern. Pour custard over plums; sprinkle with 4. cinnamon. Bake at 350ºF until golden-brown. Reduce heat to 300ºF; bake until custard sets, approximately 15 minutes. Cool

4. Slice. Serve with champagne/lemon sabayon sauce.
Linzertorte Dough

  • 12 oz. butter
  • 18 oz. granulated sugar
  • 18 oz. hazelnut flour
  • 20 oz. all-purpose flour or 50/50 bread/ cake flour
  • ½ oz. cinnamon
  • 1½ t. lemon zest
  • 1 T. vanilla extract
  • 1½ t. salt
  • 4 eggs

 Cream butter and sugar together just until smooth. Add hazelnut flour, all-purpose flour, cinnamon, lemon zest, vanilla extract, salt and eggs; mix until smooth. Chill until firm.
Champagne/Lemon Sabayon Sauce
½ cup champagne
2 T. lemon juice
½ t. lemon zest
½ cup granulated sugar
4 egg yolks
½ cup whipped cream (soft peaks), optional


 Over bain marie in stainlesssteel bowl, whisk champagne, lemon juice, lemon zest, sugar and egg yolks until cooked to 160ºF. Serve warm, or chill over ice until room temperature. Fold in whipped cream, if desired.


2 Tarts

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Rosemary Roasted Vegetables

Rosemary Roasted Vegetables

  • 2 cups baby carrots
  • 1½ cups Brussels sprouts, trimmed
  • 1 lb. asparagus spears, trimmed
  • 8 garlic cloves, peeled
  • 6 small red potatoes, quartered
  • 1 medium yellow onion, cut into 8 wedges
  • 2 T. extra virgin olive oil
  • 2 T. chopped fresh rosemary
  • 1 t. salt
  • ½ t. ground black pepper

Preheat oven to 400°F.

In large bowl, add carrots, Brussels sprouts, asparagus, garlic, potatoes and onions.

Toss well with olive oil, rosemary, salt and pepper.

Spread vegetables evenly on a large baking sheet.

Bake for 40-45 minutes, stirring halfway through until vegetables are tender.

The outer leaves of the Brussels sprouts will turn a darkish brown color when roasted.


5 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Apple Tarts

Apple Tarts

It’s a bit long, but oh so worth it! Remember to practice moderation, and cheat healthy.

  • 450 grams all-purpose flour
  • 190 grams butter, well softened
  • 180 grams confectioners’ sugar
  • 150 grams egg yolks
  • 1 T. vanilla paste
  • 100 grams unsalted butter, soft
  • 100 grams natural almond flour
  • 760 grams granulated sugar, divided
  • 2 eggs
  • 5 Honeycrisp apples, diced
  • 2 vanilla beans, split lengthwise
  • 200 grams apple cider vinegar
  • 500 grams water
  • 90 grams glucose syrup
  • 70 grams lemon juice, divided
  • Zest of 1 lemon
  • 175 grams yogurt
  • 200 grams creme fraiche
  • 310 grams cream, heated
  • 5 grams salt
  • 2 Honeycrisp or other firm-fleshed, sweet/tart apple

1) For sweet dough: Put flour, well-softened butter and confectioners’ sugar in bowl of electric mixer; mix with paddle until blended. Add egg yolks and vanilla paste; mix just to combine. Chill until firm.

2) For almond cream: Combine soft unsalted butter, almond flour and 100 grams granulated sugar in mixer or food processor; process to a smooth paste. Add eggs in thin stream; mix again to combine. Refrigerate.

3) For apple compote: Cook diced apples with 150 grams granulated sugar, vanilla beans and vinegar over medium to low heat for approximately 30 minutes, stirring frequently until tender. Cool. Blend in food processor or use immersion blender. Refrigerate.

4) For creme fraiche sorbet: Warm water; add glucose syrup, 270 grams granulated sugar, 50 grams lemon juice and lemon zest. Boil for 3 minutes. Cool. Blend yogurt and creme fraiche. Add cooked syrup to yogurt mixture, blending to combine. Chill until cold. Process in ice cream machine.

5) For caramel sauce: Warm heavy saucepan. Put remaining 240 grams granulated sugar in pan; melt without stirring until golden-brown. Add small amount hot cream; mix and bring to a boil, adding remaining cream. Add salt; stir to dissolve. Strain mixture through fine sieve or chinois. Refrigerate.

6) For apple pearl garnish: With small melon baller, scoop apples, including skin. Place pearls in bowl of water mixed with remaining 20 grams lemon juice. Chill.

7) To assemble: Divide dough into 2 oz. portions; roll into 3-inch tart shells. Chill for 20 minutes. Spread almond cream evenly in bottom of each unbaked shell. Bake in 320°F convection oven for approximately 8 minutes. Cool. With mandoline, slice apples; roll into rose-like shapes. Pour 1 scoop apple compote into each tart shell; place “rose” on top. Bake in 360°F convection oven for approximately 14 minutes. Remove from oven; sprinkle confectioners’ sugar over tarts. Return to oven; bake for 6 minutes.

8) To plate: Warm caramel sauce. Brush circle on each plate; place warmed tart on top of caramel. Garnish with apple pearls; add scoop of sorbet.


14 servings

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.


4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106

Bartlett Pear Fritter with Sweet Lemon Ricotta

Bartlett Pear Fritter with Sweet Lemon Ricotta

  • 3 cups all-purpose flour
  •  T. baking powder
  • Salt and freshly ground white pepper, to taste
  • 1½ cups soda water
  • 6 Bartlett pears, cored, cut in eighths
  • 3 cups ricotta cheese
  • ½ cup lemon marmalade
  • 3 T. honey

1. Whisk together flour, baking powder, and salt and pepper in large bowl. Add soda water, whisking until smooth; add more as necessary to achieve desired consistency. Allow batter to rest 1 hour.

2. Dip pears in batter; deep-fry in 375°F oil until golden-brown, about 3 minutes.

3. Combine ricotta with marmalade and honey in small bowl; stir until smooth. Serve as dipping sauce for fritters.


12 servings

Reprinted with permission from the American Culinary Federation; Credit: Nicholas Farrel, Chef, Sovana Bistro, Kennett Square, Pennsylvania The National Culinary Review, July/August 2016

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