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a close up of a piece of cake on a plate


Defrost completely and brush with cream. Bake, uncovered in a 350F oven for 25-30 minutes until pastry is golden brown and filling is warmed throughout. Enjoy with the ones you love!



Place in the oven at 350F and cook for 45 minutes, remove foil and cook for another 15 minutes, check that it has cooked through. Enjoy!


Scones and Biscuits

Bake at 350F for 20 minutes on parchment lines baking sheet. Spin baking sheet halway through. Take out and enjoy when golden!


Pastries and Puffs

Preheat oven to 400F. Put in pastry/puffs on parchment lines baking sheet and immediatly drop the temperature to 350F. Bake for about 15 minutes. Take out and enjoy when golden!

OPTIONAL: mix 1 egg yolk with a splash of water, brush on pastry/puff and sprinkle with sugar!

Sweet Potato and Bourbon Soup

Heat on top of the stove until hot. Serve with orange creme fraiche and candied pecans!

Braised Collard Greens

Heat on stove until hot!

Make your own vinaigrette! RIS style!

Secrets to a great salad. Here is a recipe for a classic French vinaigrette:

Makes 2 cups

1/2 cup red wine, tarragon or Champagne vinegar

1 Tablespoon Dijon mustard, preferably Maille brand

2 shallots, diced

1/2 cup extra virgin olive oil

1 cup peanut oil

salt and freshly ground black pepper

~Place a mixing bowl atop a wet towel on your counter. The towel will stop the bowl from slipping and allow you to use both hands to make your dressing.

~Add the vinegar, mustard and shallots to the bowl and whisk until well mixed.

~Slowly drizzle the olive oil into the mix with one hand while whisking continuously with the other hand.

~Continue with the peanut oil and stop after 2/3 of a cup.  A good acidic vinegar will take in a ratio of 3:1 oil to vinegar before the emulsified cells break.  Taste by dipping a piece of lettuce in the vinaigrette to see if it is to your liking.  If too acidic, continue with the remainder of the oil. Taste again.  It all depends on your vinegar and how acidic it is as to how much oil it will take. Balsamic vinegar, for example, usually takes in a lot less oil. That's why it is good to know your vinegar well.  Do note that you can tell if you have added too much oil.  In the emulsification, each cell will take in only so much oil.  Just like in making a mayonnaise, the second you add that extra drop of oil the emulsification will break.  With a mayonnaise you can visually see the break.  Your gorgeous fluffy mayo turns into a puddle.  With a vinaigrette, you can taste the break.  The acid and the fat will be totally separate on your tongue.  You will get a very sharp acid and then a flabby fat will follow.  It is magic!  Now back to the vinaigrette.

~When you think you have achieved perfection as your bite of dressed, hydrated lettuce tells you, do a final season to taste with salt and pepper.  

~A perfect emulsification will hold for a while but it will eventually separate.  Just shake it to mix like you would do any other dressing.  

~Keep refrigerated. If the oil solidifies, bring it to room temperature before using.