By Carolyne

It isn’t Kosher but it is delicious! (Note: See the comments section below)

Boil firm quartered potatoes in cold salted water until what Italians would call al dente (just barely cooked). Do not overcook.

Mash with an ordinary potato masher. Add nothing. Let cool just enough to handle. Using your hands, make large flat patties, perhaps four inches in diameter.



Using an ice cream scoop, place a scoop of your favourite stiff chicken pot pie filling in the middle of the potato patty. You could use a scoop of firm, not runny, chili con carni or a scoop of leftover beef stew. My oxtail ragout works. Using pulled roast pork, you could have a pig in a blanket knish.

Wrap the firm potato patty around the scooped filling. Form an oval-shaped ball. Pinch completely closed. Paint with just a little thin egg wash. Roll in semolina flour, covering completely. Pat the semolina so it sticks well.

Using a large spider spoon, gently place each knish into a 350 F oil pot. I prefer Mazola Corn Oil. Gently turn the knish a couple of times just until the potato turns golden. Remove immediately. Rest on white paper towel. Pat the top dry. Handle gently. Salt.

Using a steak knife, split the oval ball down the centre on its serving plate. Top each half with a generous dollop of sour cream. If you enjoy, chop a mixture of fresh dill, fresh thyme, fresh parsley or maybe fresh snipped chives over the sour cream. Serve hot. Two per serving often is plenty.

You could drizzle with your favourite gravy, rather than the sour cream.

A side of my sugared, buttered carrots is nice. If you insist that you need a salad, my Caesar salad pairs well. Try the French way, served after the main course, with peeled slices of fresh parm over top. To make the salad with a little different touch, sprinkle very fresh (not frozen) large juicy blueberries over the Caesar salad.

ALTERNATE: Make potato bread patties instead. Fill two slices with any of the readymade knish mixes and grill in a tiny bit of sizzling ghee or a knob of unsalted butter. Tasty, indeed.

Savoury pithiviers (to start or to finish)

Prepare filling that you would use for a chicken pot pie, keeping the roux rather stiff instead of gravy-like. Using an ice cream scoop, make individual servings placed on a parchment-lined sheet. Freeze until not quite rock hard. You want to be able to flatten the scoops to mash to look a little like a hamburger patty.

While the scoops are freezing, prepare frozen, thawed, store-bought real butter puff pastry sheets. Using a three-inch cookie cutter, cut as many rounds as possible. Refrigerate on a baking sheet lined with parchment in the coldest part of the fridge to keep the pastry cold, firm and puff-able.

Preheat the oven and follow puff pastry package heat instructions. Puff pastry always needs high heat.

On a parchment-lined fresh baking sheet, position the pastry rounds so they do not touch one another. Remove the pot pie scoops from the freezer and using a small pot, mash to be the same size as the pastry rounds.

Place a scoop of the chicken mix on each pastry round and cover with another pastry round. A little like a Napoleon.

Bake on the centre oven rack until the pastry puffs and becomes golden colour. Turn off the oven and let the pastry dry for another ten minutes. The chicken pot pie mix will continue to cook in its own heat.

ALTERNATE: Bake individual puff pastry rounds cut to the same size as a Camembert round in a single layer until puffed and golden. Once cooled, you can store the puff pastry rounds in an airtight container for a few days.

When ready to serve, heat the puff pastry rounds for five minutes in a warm oven.

Cut a room temperature Camembert round in half horizontally and put each half round between two pre-baked puff pastry matching size rounds. Brush the top with egg wash and heat in a hot oven for 10 minutes.

You could sprinkle the Camembert, before heating between the pre-made puff pastry rounds, with a tablespoon of my kumquat marmalade, or you might enjoy my tomato butter on the cheese. You could even choose one of my tapenades.

You could top the cheese with a few homemade candied walnuts from your pantry storage jar, or maybe top with a few homemade candied mixed citrus rinds from your pantry sugar jar.

Serve right away. The pithiviers are a wonderful meal opener or closer. Perhaps decorate each plate serving with a small bunch of seedless grapes on the vine, sugared. You might serve a salad on the side.

Another way to serve: Fill the puff pastry rounds with the same filling you chose for the filo cigars. If using duck or pulled chicken or pork, definitely top with a dollop of my kumquat marmalade. Very yum!

You might want to make a not-so-plain old-fashioned sandwich: toast two artisan olive bread slices. Butter generously. Mound with juicy slices of leftover chicken breast. Top with a couple of tablespoons of my kumquat Christmas marmalade. Lay down a slice or two of Norwegian Jarlsberg light cheese (it’s Swiss and a little sweet). Place a second slice of toast on top. Cut on the diagonal using a sharp serrated knife.

Sweet potato pancakes with dates, figs and maple syrup – a hearty winter breakfast

Boil peeled, sweet potatoes in cold salted water. While the potatoes are cooking, fry a couple of bacon rashers until crispy. Chop fine.

Then in the residual bacon fat sauté minced shallots, finely chopped celery and minced fresh garlic. Careful not to burn.

Finely chop a fresh Medjool date and a small black mission fig from your Asbach Uralt brandy marinating jar. Add to shallot mix. Stir to combine and add to the mashed sweet potatoes.

Mash boiled potatoes, stir in a beaten egg, a little cream, salt, pepper. Add the sautéed shallot mix.

Use an ice cream scoop to make equal portions. Flatten each scoop to look like a pancake. Lightly brown both sides of the potato pancake in hot sizzling butter.

Using the beef gravy recipe, put a scoop of the ground beef between two pancakes and top with a spoon of the gravy. Cut the filled two sweet potato pancakes into four pie-shaped pieces and arrange overlapping on a serving plate.

Drizzle a little rich maple syrup over the pancakes.

Extra special: add a dollop of sour cream and a side of crispy bacon rashers. Maybe even add a once-over-lightly-butter fried egg that is just barely cooked so the yolk oozes out, as an additional side.

A side salad turns a hardy winter breakfast into a nice weekend brunch.

Sautéed figs in cognac cream

Sauté split fresh Black Mission Figs in real butter in a hot skillet. Flambé the figs using Asbach Uralt brandy. Sprinkle with golden brown sugar. Add a little more butter to the skillet. Stir gently for just a minute and remove the figs from heat.

Add a cup of half-and-half cream to the skillet and increase heat to scald and thicken the cream. Don’t turn your back. Stir the cream. When thickened, stir in a couple of tablespoons of your cognac figgy marinating jus and a sprinkle of salt. Add a very tiny drop of regular mustard.

Return the sautéed figs to the skillet cream. Serve warm or cold over a thick slice of pound cake or a serving of Genoise jellyroll, filled with fluffy whipped butter-cream frosting.

ALTERNATE in season: Sweat fresh cut chopped pink rhubarb (about two-inch pieces; it shrinks remarkably) with equal amount white sugar. Fold chunks of sweet rhubarb into the figgy cream and serve. Hot or cold.

Makes a great dessert crepe filling, too!


© “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks” Turning everyday meal making into a Gourmet Experience

The working title for Carolyne’s Gourmet Recipes cookbook is From Lady Ralston’s Kitchen: A Canadian Contessa Cooks. This kitchen-friendly doyenne has been honoured and referred to as the grande dame of executive real estate in her market area during her 35-year career. She taught gourmet cooking in the mid-70s and wrote a weekly newspaper cooking column, long before gourmet was popular as it is today. Her ebook, Gourmet Cooking - at Home with Carolyne is available here for $5.99 US. Email Carolyne. Scroll down to the comments at each recipe column. Carolyne often adds complimentary "From Lady Ralston's Kitchen" additional recipes in the Recipes for Realtors Comments section at REM.

1 COMMENT

  1. Thanks to editor Jim for adding the “comments” line at the beginning of the recipe column… you might find some duplication here. Carolyne had a webmail Exchange365 crash that resulted in parts of the column being missing. This is the only way to fill in the missing bits… Please enjoy! It’s a particularly long collection, that when trying to segment ended up in the crashed column.

    Canadian Posh Knishes and Nosh (more than a Nibble; it isn’t Kosher but it is delicious)

    Bagel Tapas

    A little different than the ordinary bagels, lox and cream cheese. Very yum, indeed. As Hors d’Ouvres you might consider carefully slicing each thick bagel half into two really thin slices using a serrated knife, pop the bagel slices on your bbq or grill or under broiler on a sheet pan, or even toast the bagel slices for just seconds and use as tapas, letting guests add what they like from table selections. Maybe spreadable homemade hummus, topped with golden raisins soaked and plumped in Bacardi dark rum (a Puerto Rican Rum oak blend, orange peel, and sweet molasses) and maybe a bowl of crispy toasted shredded coconut flakes. Always a salt cellar of hand-cultured Amagansett Sea Salt flakes available of course (the salt comes in various flavours) and is shipped worldwide from the American east coast Hamptons Atlantic Ocean area.

    A reader who enjoys cooking wrote:

    “Thanks for the recipes. I’ve never thought about pineapple on a bagel, but a grilled pineapple with coconut shrimp sounds fabulous! Similarly, a polenta layer cake is a brand new idea to me.”

    Very Special Grilled Bagel Snack

    Split a very fresh bagel in half. Brush the cut side with a little unsalted butter. Place cut side down on a hot grill pan or a bbq grill. Watch carefully as this burns easily.

    Drain a tin of (Dole) pineapple slices and pat dry. Save the juice. Freeze the juice in ice cube trays to add to my celebratory fruit punch. Place the pineapple rounds on the grill. Of course you could use thick, cored fresh pineapple rounds. Sear both sides of the pineapple quickly on butter-brushed or oiled grill so they don’t stick. A malleable fish-flipper spatula is a handy tool. And sometimes use two. Place the seared pineapple rounds onto the cut side of each bagel half. Maybe even on cream goat cheese (use my delicious marinated coins).

    Sprinkle a few flakes of Amagansett Sea Salt directly on the pineapple. Top with a butterflied pan-fried in sizzling garlic unsalted butter, toasted coconut flakes covered shrimp.

    Split the bagel slices into two pieces so it’s easy to pop into your mouth. A side serving of coarse Dijon is handy to dip if enjoyed. Or even creamy horseradish sauce. Or any of my aioli dipping sauces to drizzle if preferred.

    You could top the pineapple slice with unsweetened toasted coconut-covered lobster claws painted with clarified butter and dredged in the toasted unsweetened coconut flakes; pulled chunks of meat from King Crab legs brushed with clarified butter and dredged in shredded toasted unsweetened coconut flakes, or toasted unsweetened coconut breaded fresh tuna that you have first grilled, then brushed with thin egg white while it’s hot, or use clarified butter, and then dredge in toasted shredded unsweetened coconut flakes.

    Of course there’s the standard grilled bagel and cream cheese (use my marinated goat cream cheese pucks) and top with lox painted with oil from the cheese marinating jar, and tumbled in toasted shredded unsweetened coconut. Sprinkle just a few flakes of the sea salt. Maybe spritz with St. Germain Elderberry Liqueur ? as a compliment to the coconut.

    To any of the shredded toasted unsweetened coconut you might like to add crushed fried dried sage from your pantry jar, or minced dried fresh thyme leaves or the tiny dried petals of potted fresh oregano.

    If it’s your favourite, quickly pan-fry fresh rosemary sprigs in hot (350 F) Mazola Corn Oil. Pat dry using white paper towel. Let come to room temperature. Whiz in your herb grinder until just coarse and sprinkle on the shredded toasted unsweetened coconut.

    As a special treat, sprinkle any of the above with my Chartreuse sprinkled roasted, dried, crushed pistachios. (see below)

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    Green Chartreuse and Pistachios

    Spritz the pistachio nuts with just enough Green Charteuse to moisten, not soak them. Sprinkle with a little sifted icing sugar. Use your hands to distribute the sugar carefully.

    Spread the pistachios on a parchment-lined baking sheet and let dry in a 200 F oven on a middle rack.

    Watch carefully and remove immediately when crisp. Sprinkle the nuts with just a few flakes of crushed shredded coconut, toasted or plain. Or just store the crispy pistachios by themselves.

    Let dry completely and store in a covered container to use on ice cream, or to decorate the top layer of one of my cream genoise layer cakes or a jelly roll log (also works well on my Pavlova Bird’s Nests or Log; or, even use to decorate my special “Savoury Polenta Cake.” You could even add the pistachios to my butter cream icing on the base layer of genoise or even on base of horizontally sliced layered pound cake for a spectacular Konditorei treat.

    Note: If you can’t get Green Chartreuse, Noilly Prat can substitute; or maybe sweet St. Germain Elderberry liqueur…

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    (This below is in the rough draft edit stage, still. But thought you might enjoy reading it, perhaps). My Savoury Polenta is a little different than most… you can see it here… (the newspaper editor decides on pictures).

    https://www.remonline.com/recipes-for-realtors-polenta-mille-feuille/

    Spectacular Savoury Polenta Layer Cake for a Special Brunch

    Follow my recipe for amazing polenta. Let the polenta set up and cool in a 9″ round spring form pan that you have brushed lightly with unsalted butter. Allow the polenta to set up overnight, refrigerated (covered).

    The next day, release the spring circle frame but leave the set polenta on the pan base. Using a sharp, long, thin blade serrated knife gently cut the polenta horizontally into three equal layers. Carefully lift each layer to separate and place in single layers on the counter on wax paper. (Some people prefer to use a long string of unwaxed dental floss to cut into equal layers.)

    Drizzle the bottom layer with a just little cognac. Spread the bottom layer with a thick layer of my tasty mashed herbed chicken salad and place a polenta layer on top. Careful not to push down on the polenta.

    Top the second polenta layer with concentric circles of creamy Celebrity goat cream cheese marinated coins, well-drained and patted dry with white paper towel. Spread a layer of my thick tomato butter over the goat cream cheese letting it ooze among the round cheese coins. Spread the tomato butter quite thick. You could substitute red pepper jelly if you don’t make your own tomato butter (it’s like jam). Gently position the third polenta layer on top.

    Since you still have the filled polenta layers mounted on the spring form pan base, lay the whole polenta cake on a stable sheet pan and refrigerate, covered, for at least a couple of hours. If you have a cake-cover dome, using it would be ideal.

    Prepare my cream cheese butter cream icing using your frozen/thawed herbed compound butter coins, a little horseradish cream if you love it and a sprinkle of crushed pan-fried dried sage from your pantry jar.

    Mince in your baby beaucoup a teaspoon of candied citrus rinds from your pantry sugar jar and stir into the cream cheese butter cream icing.

    Add to the icing a little minced hot chilies or chili flakes, fresh ground peppercorns and a little fresh freeze-dried parsley flakes (I use LiteHouse brand, from Germany, always at hand); the parsley flakes will “bloom” as they absorb moisture. You might like to add just a tiny bit of your homemade golden roasted garlic purée.

    Using an offset spatula, spread the cheese butter icing over the top and sides the same way you would cover a dessert cake.

    On the top of the polenta cake make an off-centre group of three small tomato roses made using firm ripe green tomatoes, or use mixed colours tomatoes, and spritz with olive oil, a sprinkle of salt and fresh ground pepper. Tuck in a sprig of fresh basil.

    This polenta cake is a giant show-stopper. Using a long, thin, serrated knife gently cut the cake in half top to bottom and in half again, still on the spring form base. Cut each of the quarters in half to make equal wedges. Let the whole polenta cake rest in the refrigerator, covered, until just ready to serve.

    When ready to eat, using a pie wedge lifter, place a wedge lying on its side on a large curly leaf lettuce on a plain glass plate, or a black or white plate to let the polenta cake wedge be the star of the serving. Provide a pie fork and a steak knife at each plate. A real cotton or linen plain white napkin adds a formal touch.

    Offer a dip bowl filled with my delicious tomato butter with a small serving ladle so people can take as much or as little as they like. You might want to offer a separate bowl of Dijon mustard also. You could even make a day ahead my blue cheese salad dressing. It congeals beautifully. Serve it in a pretty glass bowl with a large spoon, especially for those who would like to drizzle it over the bites of their Polenta Cake wedge.

    A side serving of my Bing Cherry Salsa might be an additional tasty treat.

    = = =

    You could fill anything you like between the polenta layers. Perhaps fill between the bottom two layers with my “Dine in Tails” rock lobster salad (made a day ahead and refrigerated). And fill the next layer with frozen lobster compound butter coins (lots of lobster in), each coin touching one another in concentric circles.

    Cover the sides and top of the polenta cake using my cream cheese butter icing and let rest, covered, refrigerated, until ready to serve. Top with an off-centre tripod mound of lobster claw meat on a savoury thick sabayon drizzled with homemade lobster oil, in a tiny, crispy, lacy Parmesan Tuille cheese basket for each wedge, for a very extra special presentation. Dust the top of the cake with just a little Amagansett Sea Salt just when ready to serve.

    Alternate topping: Prepare ahead of time dozens of tiny, crispy, lacy Parmesan Tuilles (bite size) and place the tiny Tuilles in concentric circles starting at the centre of the cake top. Then sprinkle the tuilles with the flakes of the sea salt. Just a thought: Can you even imagine positioning singular dozens of tiny tuilles around the outside sides of the polenta cake, pushed into place on the herbed cream cheese butter icing? An extraordinary presentation for sure. You need to move quickly and serve immediately so the crisps don’t get soggy.

    A table platter of my grapefruit carpaccio adds a nice visual to the table with either choice.

    Either of these savoury polenta wedge cake choices is a perfect choice for a celebratory brunch. Maybe even for a wedding table or anniversary celebration.

    French pink bubbly champagne (they can’t call it champagne due to terroire area restrictions) “Royal de Neuville,” my all-time favourite since the early 1970’s pairs wonderfully with this selection. Or offer your favourite cool white wine. Or maybe prepare my pleasant fruit punch a day ahead. Serve in tall champagne flutes, over ice.

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    KNISHES SO SPECIAL

    Boil firm quartered potatoes in cold salted water until what Italians would call spaghetti al dente (just barely cooked). Do not overcook.

    Mash with an ordinary potato masher. Add nothing. Let cool just enough to handle. Using your hands, make large flat patties, perhaps 4″ diameter.

    Using an ice cream scoop place a scoop of your favourite stiff chicken pot pie filling in the middle of the potato patty.

    You could use a scoop of firm not runny chili con carni or a scoop of leftover beef stew. My Oxtail ragout works.

    Using pulled roast pork you could have a pig in a blanket Knish.

    Wrap the firm potato patty around the scooped filling. Form an oval shape ball. Pinch completely closed. Paint with just a little thin egg wash. Roll in semolina flour, covering completely. Pat the semolina so it sticks well.

    Using a large spider spoon gently place each knish into a 350 F oil pot. I prefer Mazola Corn Oil.

    Gently turn the knish a couple of times just until the potato turns golden. Remove immediately. Rest on white paper towel. Pat the top dry. Handle gently. Salt.

    Using a steak knife split the oval ball down the centre on its serving plate. Top each half with a generous dollop of sour cream. If you enjoy, chop a mixture of fresh dill, fresh thyme, fresh parsley, or maybe fresh snipped chives over the sour cream. Serve hot. Two per serving often is plenty.

    You could drizzle with your favourite gravy, rather than the sour cream.

    A side of my sugared, buttered carrots is nice. If you insist that you need a salad my Caesar Salad pairs well. Try the French way, served after the main course, with peeled slices of fresh Parm over top. To make the salad with a little different touch, sprinkle very fresh (not frozen) large juicy blueberries over the Caesar Salad.

    ALTERNATE: Make, instead, Potato Bread patties. Fill two slices with any of the readymade Knish mixes and grill in a tiny bit of sizzling ghee or a knob of unsalted butter. Tasty, indeed.

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    Savoury Pithiviers (to start or to finish)

    Prepare filling that you would use for a chicken pot pie, keeping the roux rather stiff instead of gravy-like. Using an ice cream scoop make individual servings placed on a parchment lined sheet. Freeze till not quite rock hard. You want to be able to flatten the scoops to mash to look a little like a hamburger patty.

    While the scoops are freezing, prepare frozen, thawed, store-bought real butter puff pastry sheets. Using a 3” cookie cutter cut as many rounds as possible. Refrigerate on a baking sheet lined with parchment in coldest part of fridge to keep the pastry cold, firm and puff-able.

    Preheat oven and follow puff pastry package heat instructions. Puff pastry always needs high heat.

    On a parchment lined fresh baking sheet position the pastry rounds so they do not touch one another. Remove pot pie scoops from the freezer and using a small pot, mash to be the same size as the pastry rounds.

    Place a scoop of the chicken mix on each pastry round and cover with another pastry round. A little like a Napoleon.

    Bake on centre oven rack until pastry puffs and becomes golden colour. Turn off the oven and let the pastry dry for another ten minutes. The chicken pot pie mix will continue to cook in its own heat.

    ALTERNATE: Bake individual puff pastry rounds cut to the same size as a Camembert round in a single layer until puffed and golden. You can store the puff pastry rounds once cooled, in an airtight container for a few days.

    When ready to serve heat the puff pastry rounds for five minutes in a warm oven.

    Cut a room temperature Camembert round in half horizontally and put each half round between two pre-baked puff pastry matching size rounds. Brush top with egg wash and heat in a hot oven for ten minutes.

    You could sprinkle the Camembert, before heating between the pre-made puff pastry rounds, with a tablespoon of my kumquat marmalade or you might enjoy my tomato butter on the cheese. You could even choose one of my tapenades.

    You could top the cheese with a few homemade candied walnuts from your pantry storage jar, or maybe top with a few homemade candied mixed citrus rinds from your pantry sugar jar.

    Serve right away. The Pithiviers are a wonderful meal opener or closer. Perhaps decorate each plate serving with a small bunch of seedless grapes on the vine, sugared. You might serve a salad on the side.

    Another way to serve: Fill the puff pastry rounds with the same filling you chose for the FILO Cigars.

    https://www.remonline.com/recipes-for-realtors-duckalicious-cigars-an-unusual-filo-treat/

    If using duck or pulled chicken or pork definitely top with a dollop of my kumquat marmalade. Very yum!

    You might want to make a not so plain old-fashioned sandwich: toast two artisan olive bread slices. Butter generously. Mound with juicy slices of leftover chicken breast. Top with a couple of tablespoons of my kumquat Christmas marmalade. Lay down a slice or two of Norwegian Jarlsberg light cheese (it’s Swiss and a little sweet). Place second slice of toast on top. Cut on the diagonal using a sharp serrated knife.

    Sweet Potato Pancakes with Dates, Figs & Maple Syrup – a hearty winter breakfast

    Boil peeled, sweet potatoes in cold salted water.

    While potatoes are cooking, fry a couple of bacon rashers until crispy. Chop fine.

    Then in the residual bacon fat sauté minced shallots, finely chopped celery, minced fresh garlic. Careful not to burn.

    Finely chop a fresh Medjool date and a small black mission fig from your Asbach Uralt brandy marinating jar. Add to shallot mix. Stir to combine and add to the mashed sweet potatoes.

    Mash boiled potatoes, stir in a beaten egg, a little cream, salt, pepper. Add the sautéed shallot mix.

    Use an ice cream scoop to make equal portions. Flatten each scoop, to look like a pancake. Lightly brown both sides of the potato pancake in hot sizzling butter.

    Using the beef gravy recipe, put a scoop of the ground beef between two pancakes and top with a spoon of the gravy.

    http://www.remonline.com/carolynes-gourmet-recipes-meat-sauce-gravy/

    Cut the filled two sweet potato pancakes into four pie shape pieces and arrange overlapping on a serving plate.

    Drizzle a little rich maple syrup over the pancakes.

    Extra special: add a dollop of sour cream and a side of crispy bacon rashers.

    Maybe even add a once over lightly butter fried egg, that is just barely cooked so the yolk oozes out, as an additional side.

    A side salad turns a hardy winter breakfast into a nice weekend brunch.

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

    Sautéed Figs in Cognac Cream

    Sauté split fresh Black Mission Figs in real butter in a hot skillet. Flambé the figs using Asbach Uralt brandy. Sprinkle with golden brown sugar. Add a little more butter to the skillet. Stir gently for just a minute, and remove figs from heat.

    Add a cup of half and half cream to the skillet. And increase heat to scald and thicken the cream. Don’t turn your back. Stir the cream. When thickened, stir in a couple of tablespoons of your cognac figgy marinating jus and a sprinkle of salt. And, yes, add a very tiny drop of regular mustard.

    Return the sautéed figs to the skillet cream. Serve warm or cold over a thick slice of pound cake, or a serving of Genoise jellyroll, filled with fluffy whipped butter-cream frosting.

    ALTERNATE in season: Sweat fresh cut chopped pink rhubarb (about 2″ pieces; it shrinks remarkably) with equal amount white sugar. Fold chunks of sweet rhubarb into figgy cream, and serve. Hot or cold.

    Makes a great dessert crepe filling, too!

    © “From Lady Ralston’s Kitchen: A Canadian Contessa Cooks”
    Turning everyday meal making into a Gourmet Experience

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