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venice, ca, 90291
United States

Georgie Smith HOME creates occasions that cater to all the senses. If you are a foodie who wants to enjoy restaurant deliciousness in an ambient setting at home or in nature, I hope you will journey with me in creating inspired memories that add meaning to our lives.


Filtering by Category: Deserts

Apple Tart with Berries


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Apple Tart with Berries


  • 1x sheet of puff pastry
  • 1 cup of raspberries
  • 2x 1 teaspoon extra virgin olive oil
  • 8 neatly sliced apples
  • 1 table spoon of butter
  • half a teaspoon of cinnamon,
  • 1/4 of a teaspoon of ground ginger,
  • 1/4 of a teaspoon of ground cloves
  • 1/4 of a teaspoon of ground nutmeg


Take a sheet of puff pastry and place on a cookie sheet. Brush both sides with 1 teaspoon of extra virgin olive oil. Place in the oven at 375. Once the upside has turned golden brown take the pastry out and flip onto the other side. Return to the oven. Remove from the oven once the upside is golden brown.

Sauté the sliced apples in a table spoon of butter and 1 teaspoon of extra virgin olive oil. Sprinkle in cinnamon, ground ginger, ground cloves and ground nutmeg. Once the apples begin to turn golden brown flip over. Once golden brown on both sides, layer the apples on the puff pastry. Add the raspberries atop the apples and place back in the oven for 5 minutes.

Serve with hand beaten whipped cream and fresh blue berries & black berries.

Vegan Style Chocolate Mousse


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Vegan Style Chocolate Mousse


  • 6 avocados
  • 2 cans of coconut cream
  • 2 cups of 100% Tumaco Cocoa beans Cocoa Powder
  • 1 cup of honey
  • half a cup of pure bourbon vanilla extract


Combine all ingredients in a food processor. Place in small bowl or small mason jars overnight. Seal the lid or cover the bowl. In this case I used small mason jars as they are adorable to serve but they can be stacked in the fridge after being sealed air tight.

Before serving, garnish berries and a sprig of mint.

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Pumpkin Pie



I like to make my pumpkin pie with a Graham Cracker crust, as it infuses with the pie mix, to form a caramelized base of extraordinary yumminess. I also like to serve it hot. I know that is not traditional, but it is that much more delicious. You can always have leftovers cold, but serving hot is such a treat.


• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée • 1 (12 oz.) can of evaporated milk • 1 cup raw brown sugar • 1/2 teaspoon salt • 2 eggs plus the yolk of a third egg • 2 teaspoons of cinnamon • 1 teaspoon ground ginger • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground cloves • 1 graham cracker crust


Mix sugars, salt, and spices,  in a large bowl.

Beat the eggs and add to the bowl.

Stir in the pumpkin purée.

Stir in cream.

Whisk all together until well incorporated.

Pour into pie shell and bake at 425°F for 15 minutes.

After 15 minutes reduce the temperature to 350°F.

Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

I like to serve piping hot!!

Or you can cool on a wire rack for 2 hours.