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Author Chef Mary Beth Lawton-Johnson

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Chef Mary Beth Lawton-Johnson

Certified Chef de Cuisine, Certified Executive Pastry Chef, Culinary Designer, Chef Mary Beth creates delicious and elegant culinary works of art that should be in a museum, as described by E. Oppenheim. She is a professional chef who has made her career as a private personal chef in the luxury field for over 25 years. Chef Johnson is the recipient of numerous culinary and visionary awards in her field and is often in the media for her expertise as well as appearing on television and she is an author to writing for major media publications.

Roasted Leg of Lamb Recipe

Chef Mary Beth Lawton-Johnson
02/07/2018
GASTRONOMY, Recipes
Serves 6 Preheat oven to 400 F. One 5lb leg of lamb, boned, split open Salt & Pepper   Paste for Lamb 2 Tablespoons of brown sugar 1 teaspoon of onion powder 1 tablespoon of whole...

MANGO BASIL LEMONADE RECIPE

Chef Mary Beth Lawton-Johnson
01/11/2018
GASTRONOMY, Recipes
Kick start your weekend with the Hennessy Mango Basil Lemonade. This simple and refreshing recipe brings together Hennessy V.S. Cognac with the exotic flavor combination of mango and basil. CONDIMENTS: 1 ...

Baklava Recipe

Chef Mary Beth Lawton-Johnson
01/10/2018
GASTRONOMY, Recipes
Baklava, made with layers of flaky phyllo dough stuffed with a sweet nutty filling, is a very traditional Mediterranean dessert. Here are the condiments and preparation. Yield:  12 pieces Prep Time:  2-1/2 ho...

Coriander and Rosemary Scented Lamb Rack with Brown Lentil Salad

Chef Mary Beth Lawton-Johnson
09/07/2013
GASTRONOMY, Recipes
Serves 4 to 6 Lamb is frequently used in Moroccan cuisine and throughout the Mediterranean region. The combination of fresh rosemary and ground coriander elevates the flavor of the lamb chops, which are perf...

Tomato, Fennel and Saffron Soup with Olive Oil and Poached Artichokes

Chef Mary Beth Lawton-Johnson
09/07/2013
GASTRONOMY, Recipes
Serves 6 to 8 In this recipe I combine two of my favorite ingredients, fennel and artichoke. This light and healthy saffron both is the perfect soup for any time of the year. Preparation:  25 minutes C...

Chocolate Roll with Mascarpone Bandola Coffee Mousse

Chef Mary Beth Lawton-Johnson
09/07/2013
GASTRONOMY, Recipes
Serves 8 Chocolate Genoise Cake 1lb and 2oz of eggs 12oz of sugar 10oz cake flour 4oz butter 0.25oz vanilla extract or lemon flavor 3oz of cocoa power   Sift the flour with the coc...

“Original” Tiramisu

Chef Mary Beth Lawton-Johnson
09/07/2013
NEWS
Making the original Tiramisu is not as difficult as one thinks. Here its the recipe. Enjoy! Ingredients 500 grams of Mascarpone cheese 200 grams of Ricotta cheese 6 eggs separated 7 very large so...

Molten Chocolate Cake with Raspberry Drizzle

Chef Mary Beth Lawton-Johnson
08/29/2013
GASTRONOMY, Recipes
A perfect accompaniment to tender baby Lamb for a spring dinner. Fresh, ripe raspberries are paired with a soothing molten chocolate cake for a satisfying, yet light dessert to welcome the melting away of winte...

Mustard Glazed Rack of Lamb

Chef Mary Beth Lawton-Johnson
08/29/2013
GASTRONOMY, Recipes
Serves 6 Preheat oven to 450 degrees F. 2  1 1/2 lbs of Baby Frenched Rack of Lamb. Salt and Pepper for dusting Lamb 4 Tablespoons of Extra Virgin Olive Oil 2 ounces of Grey Poupon Mustard 3 C...

Pineapple Upside Down Cake

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
My grandmother made this Pineapple Upside Down Cake, so it is a very special recipe I am sharing with you for the summer season. Nothing says summer like fruit. In Savannah, the pineapple is historically known ...

Brandied Cherry Topped Crème Brulee Macadamia Nut Crusted Cheesecake

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
A beautiful dessert and one that will soon become your family’s favorite, this cheesecake makes use of time and is easy to prepare. This cake can take you from the holiday season well into the spring. This reci...

Sherried Warm Fruit Compote

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
This recipe is prepared by my mother, Mary Donna Melon and used in my family for Thanksgiving and Holidays. This hot fruit compote is great for beef, pork or poultry.  Similar to Mostardo, a spicy fruit relish ...

Coffee Encrusted Tenderloin of Beef with Burgundy Wine Jelly

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
I used Burgundy wine jelly to serve alongside this very upscale entrée. Burgundy Wine Jelly is sold in fine gourmet shops and tastes exquisite alongside the coffee and meat. This recipe is perfect for a large f...

Banana Pecan Coffee Cake with Vanilla Glaze

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
This is a wonderful breakfast coffee cake for any holiday including Valentines Day when you want to serve breakfast in bed to that special someone or have it out for people to snack on when they don’t want a he...

Lamb Shanks Braised in Red Wine

Chef Mary Beth Lawton-Johnson
08/28/2013
GASTRONOMY, Recipes
Serves 8 8 lamb shanks about 1 ¼ lb each Salt to taste Pepper to taste 6-8 tablespoons of olive oil 4 teaspoons of black peppercorns 4 bay leafs 16 cups of good quality chicken stock 6 c...
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