UCC Holiday Recipe Book by Upper Canada College

Holiday n o s a Se s e t i r u Favo

2 017 CO OK B O OK

From the UCC Family to Yours

t’s a special time of year, and there’s no better way to celebrate family and friends than preparing delicious dishes and treats for everyone to enjoy together. We’ve gathered some wonderful recipes — a baker’s dozen of them! — from UCC community members, as well as the warm thoughts and memories that go with them. No matter how you mark the holiday season, we hope you add some of these sweet and savoury selections to your table. Our collection kicks off with blueberry pancakes from Principal McKinney, perfect for a holiday morning. Principal McKinney had a fun-filled time teaching his recipe to four excellent young apprentices, Nathan Gelfand, Lucas Gibson, Ethan Sardana and Daniel Qiu, all in Year 2 and featured from left to right in the photo. Throughout these pages, you can see snapshots from that session and the sweet result — complete with Norval-made maple syrup! Please enjoy exploring these fantastic favourites during the festive season, or any day of the year.

Happy Holidays 2017!

UCC HOLIDAY SE ASON FAVOURITES

Contents

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sweet 3 Blueberry Pancakes BY SAM MCKINNEY

5 Braided Bread BY PREMEK HAMR 6 Christmas Cake BY WALLY KING ’54 7 Exam Sandwich BY BOARD OF STEWARDS

8 Gingerbread Cookies BY ICE THE HUSKY

9 Nucatuli BY BINA EVANS 11 Sabayon Sauce BY THE HUTCHESON FAMILY

savoury 14 Shepherd’s Pie BY ROSEY MCKINNEY

15 Turkey with Sticky Rice Stuffing BY GLORIA KWAN 17 Potato Latkes BY BARBARA SCHWARTZ 18 Roasted Red Pepper and Tomato Soup BY MARK FERLEY ’96 19 Roasted Sweet Potato Salad BY ALEXANDER YOUNGER ’89 AND SARAH RICHARDSON

20 Mincemeat Tarts BY BARBARA BEECROFT

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PRINCIPAL SAM MCKINNEY Parent of Jack ’17, Connor ’19 and Charlie ’20

Some of my strongest childhood memories are of the breakfast table at my grandparents’ house. My grandfather’s recipe for pancakes has become a favourite of mine to prepare. It was unique because he made homemade yogurt that featured in the recipe. I make blueberry pancakes on lazy weekend or holiday mornings when we can all gather around the kitchen table for a meal. They have also been a Christmas morning tradition for as long as I can remember. Gramp served them with preserved pears from his backyard and our boys particularly enjoy them served that way too. Living in Australia for more than 20 years, blueberry pancakes and maple syrup were a very welcome reminder of my Canadian home.

Gramp’s Pancakes ingredients

steps

3 cups all purpose flour (can use whole wheat)

1 Sift flour, baking powder, baking soda and salt together in a medium sized mixing bowl. In a separate bowl, mix eggs well, then add vanilla, yogurt and milk. Combine the wet ingredients together with the dry ingredients. Stir in melted butter. Stir in desired amount of blueberries. Try not to over-mix.

4 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 3 eggs 1 capful of vanilla 1 ½ cup greek yogurt 1 ½ cup milk 2 tablespoons melted butter 1+ cup of blueberries (frozen or fresh - alter amount to your taste) YIELDS approximately 24 pancakes SERVES 6 with a few leftovers

2 Pour approximately ¼ cup of batter onto a griddle heated to approximately 325F. Bubbles will appear on the surface of pancake. Flip when golden brown. Remove when second side is golden. (I place the pancakes on a platter and hold them in a warm oven while the remainder cook.) 3 Serve with butter, maple syrup and perhaps a preserved pear if you feel inclined.

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PREMEK HAMR Upper School science teacher

My mom has made this tasty traditional Czech “bread/cake” for our Christmas holidays ever since I can remember. She managed to do this even in the various exotic places we lived when I was a child (like Ghana and Turkey). She is 89 years old this year, but I am hoping she can still make it despite her bad knees! We usually eat it for breakfast during the holidays with butter or jam (or both!), but when it’s fresh, I think it’s so delicious that it doesn’t need anything to make it better!

My Mom’s Braided Czech Christmas Bread (Vanocka) ingredients 1 cup/500 ml milk (warm) 3 eggs (2 for dough and one for brushing on at the end) 2 packages of dry yeast ½ cup sugar 1 tablespoon vanilla sugar 1 /3

cup lemon rind (grated)

½ cup butter ½ cup golden raisins 10 g salt 6 cups of (instant or all-purpose) flour 2 tablespoons sliced peeled almonds

steps 1 Add yeast to warm milk and one tablespoon of sugar, stir to combine and let it rise in a bowl. 2 Once risen, add softened butter, rest of sugar, salt, flour, vanilla sugar, 2 eggs, lemon rind and mix, until smooth. Add raisins and half of the almonds to the dough. Place dough in a greased bowl. Turn over and cover with a dish towel and let rise until double, about 1.5 hours. 3 Punch down dough and turn out onto lightly floured board. Divide dough into 3 large pieces and 5 smaller ones. Roll each piece into a rope, about 30 cm long. On a parchment-lined baking sheet, braid the 3 larger pieces loosely and pinch ends together. 4 Braid 3 of the smaller rolls, pinch ends together and place on top of the large braid. Twist the last 2 rolls together and place on top of the second braid, tucking ends under large braid. 5 Cover with a dish cloth and let rise 1 for 1 1/2 hours in a warm place. Braid 3 of the smaller rolls, pinch ends together and place on top of the large braid. Twist the last 2 dough ropes together and place on top of the second braid, tucking ends under large braid. Cover with a cloth or greased plastic wrap and let rise again. 6 Heat oven to 400F. Brush with 1 beaten egg and sprinkle with 1 tablespoon of the cut almonds. Bake 15 minutes, reduce heat to 375F and bake 30-45 minutes until brown. 7 Once done, let cool and sprinkle lightly with icing sugar if desired.

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WALLY KING ’54

This recipe is from Eaton’s Georgian Room at the College Street store. It was a secret recipe for many years but my father-in-law, Doug Ward, got it shortly after WWII from Eaton’s (this is a whole other story!) and our family has made it every Christmas for many years. Regarding the secrecy of this recipe, I think it is free to share with the UCC community, and I am sure John and Fred Eaton wouldn’t mind!

Christmas Cake, a.k.a. Light Fruit Cake ingredients

steps 1 Cream butter and sugar well.

½ lb. bleached Sultana raisins (250 gm)

2 Add 1 egg at a time mixing well after each addition, then the milk and lemon juice.

½ lb citron peel (250 gm)

3 Add flour, fruit and lemon rind and mix thoroughly by hand.

¼ lb almonds (blanched and halved (100 gm) ¾ lb glacé cherries 2/ red and 1 / green 3 3 halved (350 gm) Mix the above by hand with 1 cup all-purpose flour in a large bowl. Set aside. ¾ lb butter 2 1/2 cups white sugar 5 eggs, unbroken (see Steps for instructions) ½ cup milk 4 cups all-purpose flour 1 tsp baking powder Juice and rind of 1 fresh lemon

4 Prepare pan (square 8 x 8 x 3 in). Grease with margarine or shortening. Line pan completely with brown paper or parchment and grease the inside of the paper. 5 Spoon batter into pan, pick up and drop the pan (carefully!) about 5 inches from the counter or floor to ensure no air pockets and bake at 300F for 2 1/4 hours. If browning too much cover with foil for the last hour.

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BOARD OF STEWARDS

Board of Stewardsâ&#x20AC;&#x2122; Exam Sandwich steps 1 Toast 2 slices of bread (try not to burn them). 2 Review economics notes while the bread is toasting. 3 Spread extra-chunky peanut butter on one piece of toast and strawberry jam on the other. 4 Add candy cane pieces for a festive touch. Place together very carefully.

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ICE THE HUSKY UCC Mascot

Cheering on UCC’s amazing sports teams can make me pretty peckish. This is my favourite sweet treat to nibble on during the holiday season.

Ice’s Gingerbread Cookies ingredients 3 cups all-purpose flour 4 tsp ground ginger 1 tbsp cinnamon ½ tsp allspice ½ tsp salt ½ tsp baking soda ½ cup unsalted butter, melted 3/4 cup lightly packed brown sugar

1 egg ½ cup fancy molasses FOR ROYAL ICING 3 egg whites 1 /4

tsp vinegar

5 cups sifted icing sugar 2 to 4 tbsp cold water MAKES about 90 cookies

steps 1 Stir 2 cups flour with ginger, cinnamon, allspice, salt and baking soda in a large bowl. Make a well in centre. 2 Beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 min. or up to 1 week, or freeze up to 1 month. 3 Preheat oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray. Roll out 1 disc of dough on a floured surface until 1/8 in. thick. Cut into shapes using cookie cutters. Transfer to prepared baking sheets. 4 Bake in centre of oven until deep brown around edges and firm to the touch, about 7 min. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month. 5 Royal Icing: Beat 3 egg whites with 1/4 tsp vinegar in a large bowl using an electric mixer, until foamy. Add 5 cups sifted icing sugar until combined. Beat on high until dense and thick, but foamy, 3 to 7 min. Stir in 2 to 4 tbsp cold water to thin the icing. Transfer to a piping bag fitted with a very small plain tip to decorate cooled cookies.

Prep tip: Let chilled dough sit for 5 min. before rolling out. It will be easier to roll.

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BINA EVANS Upper School math teacher

My childhood was filled with many traditions — both Canadian and Italian — good food, and lots of family gatherings. The holidays naturally were a source of great times where wonderful stories were shared, and traditions have been passed to my siblings and me. Sweets were reserved for “special occasions” such as birthdays and holidays. I have vivid memories of my mother and father lovingly bickering, and baking weeks before Christmas would result in the most delicious assortment of Sicilian sweets. Some of my favourites include Cannoli, Zabaglione, and the Nucatuli found below.

Nucatuli ingredients FOR FILLING ½ pound of blanched almonds 8 small figs (my mom likes California figs, chopped finely) 1 cup of sugar a pinch of cinnamon ½ teaspoon of almond extract FOR DOUGH 2 cups of flour 2 egg yolks 3 tablespoons of butter 4 tablespoons of sugar ½ tablespoon vanilla cup Marsala (any sweet wine will do)

1 /3

MAKES about 20 cookies

steps 1 Chop the almonds in a blender or food processer until almost powdery. Combine the almonds, figs, sugar, cinnamon and almond extract. Knead together. 2 Prepare the dough by kneading together the flour with the egg yolks, butter, sugar and vanilla. After you have worked the dough well, add the desert wine and knead the dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour. Remove and let the dough rest until it is pliable. Roll it out into a thick sheet, about 1/8 inches thick. Cut out circles about 3 inches in diameter. 3 Preheat the oven to 350F. 4 Put 1 tablespoon of filling on each piece of dough. Raise the sides of each piece of dough and fold and pinch together with your fingers. 5 Grease two baking sheets and baked for 25 to 30 minutes or until golden brown. Enjoy with a nice cup of espresso!

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HUTCHESON FAMILY with Trevor ’17 and his friend Rasheed Tucker ’18

For generations our traditional holiday desserts involved lots of raisins (not our favourite!). So as not to repeat this generational family error, our beautiful Mom/Nana Jill, served this Sabayon Sauce with fresh berries and shortbread cookies instead...not a raisin in sight. Although, this sauce is so delicious, it can be served with anything, including raisins!

Sabayon Sauce ingredients

steps 1 Whisk egg yolks, sugar and sherry in stainless steel bowl.

FOR SAUCE 4 egg yolks ½ cup sugar 3/4

cup dry sherry

1 cup whipping cream THE EXTRAS Mixed berries (our favourites are raspberries, strawberries, blackberries, and blueberries) Shortbread cookies (for dipping)

2 Place bowl over simmering water and whisk the mixture constantly for 5-10 minutes to cook the sauce until it thickens slightly. (No panic if tiny lumps form during this cooking process you can pour the sauce through a fine mesh sieve before adding to the whipped cream.) 3 Remove the sauce from heat, and rest the sauce bowl in a larger bowl of ice to cool the sauce. 4 While the sauce is cooling, whip the cream to soft peaks. 5 Fold the cooled sauce into the whipped cream and refrigerate until ready to serve. Pour the sauce over the mixed berries.

Variation: add a dash of orange liqueur and top with grated orange zest.

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ROSEY MCKINNEY Parent of Jack ’17, Connor ’19 and Charlie ’20

Growing up in Australia, lamb was the primary meat served at our family’s dinner table. Shepherd’s Pie was very often how my mum and grandmother would use up leftovers from a lamb roast. It remains one of my favourite comfort foods. As we seldom have leftovers from a lamb roast to use, my recipe calls for lamb mince (ground lamb). Of course, I’d be remiss if I didn’t also suggest that a nice glass of South Australian Shiraz, from the Barossa Valley, is a nice accompaniment!

Shepherd’s Pie ingredients

steps 1 Set a pot to boil and add 1 kg peeled potatoes.

1 kg peeled potatoes 2 tbsps of olive oil 1 chopped onion 1 chopped celery stick 1 kg of ground lamb 3 tbsp flour 1 ½ cups of beef stock 1 cup of frozen peas 3 tbsp Worcestershire sauce 3 bay leaves 2 tbsp fresh rosemary tablesoon butter ½ cup of milk cayenne pepper

2 Heat 1 tbsp of olive oil in a large fry pan and cook 1 chopped onion and 1 chopped celery stick until soft and golden. Remove from pan and set aside. 3 Heat 1 more tbsp of oil and add 1 kg of ground lamb and cook for 8 minutes over medium heat, stirring occasionally to break up any lumps. 4 Stir in 3 tbsp flour and cook of a minute. Add 1 ½ cups of beef stock. Bring to a boil and stir until thickened. Add the reserved onions and celery (when I have them in the fridge, I also add about a cup of frozen peas). Also add 3 tbsp Worcestershire sauce, 3 bay leaves and 2 tbsp fresh rosemary. Season to taste and remove from heat. 5 Mash the drained potatoes (I like to add butter and ½ cup of milk to the mash). Season the potatoes well. 6 In a large baking dish, add the lamb mixture and spoon the mashed potatoes on top. I use a fork to level the top of the mash. Put a few small pats of butter on top and I like to sprinkle a little bit of cayenne pepper on as well for colour and taste.

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GLORIA KWAN Parent of Jonathan Chu ’18

When I was a college student in the U.S. 40 years ago, I was invited to a Christmas dinner hosted by a Chinese family. I was deeply impressed by the turkey which was not only succulent, but also had unusual stuffing that reminded me of home. Instead of the traditional stuffing with chestnut, celery and bread, the turkey was stuffed with aromatic Chinese-style preserved sausage, air-dried pork belly, and sticky rice. This sticky rice is a very popular winter dish. Better still, the rice soaked up the juice from the turkey and rendered it more flavourful than the usual sticky rice. I have since replicated that dish and modified it to suit my personal liking.

Turkey with Sticky Rice Stuffing turkey ingredients 1 turkey, approximately 5.5 kg-6.3 kg (12 lb-14 lb)

turkey steps 1

Pre-heat the oven to 220°C (425°F). Rinse the turkey inside and out and pat dry.

Mix chopped herbs with softened butter. Rub herb butter generously under the skin of the turkey. Use fingers to gently rub from the neck end while loosening the skin all the way to the thigh.

Season the entire turkey, including the cavity with salt and pepper.

Put the glutinous rice stuffing into the cavity of the turkey. Close the opening by sewing with string. Tuck in turkey wing tips and tie the legs together with string.

Melt the remaining herb butter and rub all over the surface of the turkey. Lay the turkey breast side down on a baking rack, and fill the baking tray with chicken stock.

Create a tent by arranging two large sheets of aluminum foil, slightly overlapping each other on kitchen counter. Place the baking tray on top, and then wrap it up like a parcel. The parcel must be roomy enough to allow air to circulate around the turkey.

Place the roasting tin on a low shelf of the oven and roast at 220°C for 30 minutes.

Lower the heat to 170°C (325°F) for 1½ hours for a 5.5 kg (12 lb) or 2 hours for a 6.3 kg (14 lb) bird.

Take the turkey out of the oven, remove the foil and turn it breast side up. Brush the skin with melted butter and put it back into the oven.

Turn the heat to 200°C (400°F) and roast for a further 30 minutes. Baste the turkey with melted butter frequently.

salt and pepper 1 cup finely chopped fresh herbs (basil, marjoram, parsley, rosemary, tarragon, and thyme) 150 g softened salted butter 4 cups chicken stock Rice stuffing (recipe to follow)

11 When done, transfer to a platter. Let it stand for 30 minutes before carving.

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stuffing ingredients 1 cup/500 ml milk (warm)

stuffing steps 1

Soak glutinous rice in water overnight. Drain and steam until cooked on the next day.

Soak black mushrooms in water overnight. Drain, steam for 10 minutes and dice.

Soak dried scallops in water overnight. Drain, steam for 10 minutes and shred finely.

Steam pork sausage and pork belly for 10 minutes. Dice while warm.

Dice the giblets.

Add 1 tbsp of oil in a frying pan, then stir fry together the diced giblets, diced sausages, diced pork belly, and diced black mushrooms.

Stir in glutinous rice after all ingredients are mixed well. Finally, season with dark soy sauce and Shaoxing wine.

3 eggs (2 for dough and one for brushing on at the end) 2 packages of dry yeast ½ cup sugar 1 tablespoon vanilla sugar 1 /3

cup lemon rind (grated)

½ cup butter ½ cup golden raisins 10 g salt 6 cups of (instant or all-purpose) flour 2 tablespoons sliced peeled almonds

Stuff the turkey.

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BARBARA SCHWARTZ

This latke recipe was passed down from Ethel Miller, my late mother, and became a fast favourite of the more than 60 guests who attended the annual Schwartz Chanukah party. While I now celebrate Chanukah in the Holy Land (Florida), I hope that these delicious latkes might become a part of your holiday tradition.

Parent of Zachary Schwartz ’05

Potato Latkes ingredients 6 potatoes, pared (I use Yukon Gold; you don’t have to peel) 1 small onion, grated 3 eggs 1 teaspoon salt 1 /4

teaspoon pepper

1 /4

cup flour

1 teaspoon oil 2 teaspoon baking powder oil for frying YIELDS about 2 dozen

steps 1

Grate potatoes and drain well.

Blend in remaining ingredients.

Drop from a spoon into hot oil and brown on both sides, turning only once.

Can be frozen, thawed and heated 475F until crispy (10 min).

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MARK FERLEY ’96 Prep School Year 3 teacher

My mother grew up on a farm in Ireland and soup was a mainstay in her kitchen. Quite often it revolved around using all of their animals and making stock for barley or lentil soups. She carried this love of soup into my childhood, and I have modified this recipe of hers to make it my own. This recipe serves another emotional connection for me. Two years ago, my fatherin-law, Terrence Mackenzie, passed away. This soup pleased him on many an evening at his house or up at the cottage, it came from humble beginnings and has warmed the stomachs and hearts of a few along the way. I hope it finds its way to your family’s table as you celebrate the holidays this season.

Roasted Red Pepper and Tomato Soup ingredients 15 ripe, vine ripened tomatoes 1 whole garlic 1 large red onion 5 red pepper 1 heaping hand-full of cilantro 1 ghost pepper (optional) 1 teaspoon smoked paprika

steps 1 2

Preheat oven to 350 degrees F (176 C). Pre-roast the garlic in some olive oil and an oven proof ramekin for 30 minutes. You can put in while the oven is heating. The garlic needs time to caramelize.

Quarter tomatoes, red peppers, and onions.

Cut off ghost pepper top and remove seeds - unless you want it nuclear hot, in which case leave the seeds in, the immersion blender will take care of them!

Place all of the veggies, including the garlic, on a baking sheet.

6 7

Add salt, pepper, paprika and cayenne, drizzle with olive oil Roast for 40-45 minutes, or until the veggies are tender, lightly browned and they have shrunk in size. You will still have some juice in the pans , this is where all the flavour is!

Add cilantro after 30 minutes. Then use an immersion blender (Vitamix works great here!) to puree your soup. While blending add the stock to adjust your desired consistency.

(Optional step ) Add the stick of butter, I find this makes a very creamy texture but can be left out without much impact. Pour into pot and simmer on very low heat to allow flavours to meld.

1 teaspoon cayenne pepper extra virgin olive oil 1 stick of butter (One quarter stick) sea salt and black pepper 5 cups low-sodium veggie broth MAKES 3 mason jars

10 11

To serve, garnish with a dusting of parmesan, two parsley leaves, and a few red pepper flakes and a fresh baguette.

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While I love the classics, I like a little reinvention and imagination, especially during the holidays. My brother-in-law, Ben, lives in London, England and has brought some great recipes home for the holidays. This salad has been part of our Christmas feast ever since he first made it. Instead of the old standby starches to accompany a winter meal, this salad is a veritable explosion of unexpected flavours.

SARAH RICHARDSON & ALEX ANDER YOUNGER ’89

Roasted Sweet Potato Salad* ingredients

steps 1

Wash the sweet potatoes, trim off the ends, and then chop into bite-size cubes or pieces. Toss them in the oil, season with salt and pepper, and spread them out evenly on a non-stick baking sheet. Roast in a 350˚F oven for about 35 to 40 minutes or until they look browned, but remove them before the edges start to burn.

While the potatoes are roasting, prepare the rest of the ingredients. Line the bottom of a wide, shallow serving bowl with the baby kale. (You can do this without the kale, but I enjoy the crunch and freshness of some greens with any meal, and this makes a nice presentation bed too.)

Place the pecans in a baking dish and roast in the oven for about 10 minutes at 300 degrees once the sweet potatoes are cooked, then remove the dish and allow the pecans to cool.

Remove the pomegranate seeds from the shell and keep in a bowl until needed. Chop the white and light-green parts of the green onions and add to the pomegranate. Roughly chop the cilantro and add to the bowl.

Prepare the dressing by combining the ginger, lemon juice, oil, and maple syrup in a measuring cup or jar and mix well.

When the sweet potatoes are cooked, remove them from the oven and allow them to cool down. (They do not need to be served hot, which is another reason I think this dish is a winner for entertaining.)

When you’re ready to assemble the salad, spread out the sweet potatoes over the kale, followed by the cilantro, green onions, pomegranates, pecans, and pumpkin seeds. Evenly distribute the dressing over the entire dish.

Season the salad with salt and pepper, toss, and serve.

SALAD 3 medium to large sweet potatoes 1 /4

cup olive oil

2 cups baby kale, washed and dried 1 /2 cup

pecans

1 pomegranate 4 green onions 1 /2 cup

cilantro

pumpkin seeds, shelled and roasted

1 /2 cup

DRESSING 2 tbsp grated ginger 1 /2 cup

lemon juice

1 /2 cup

olive oil

1 /3 cup

maple syrup

freshly ground sea salt and pepper

SERVES 6 to 8 as a side. *From At Home, Sarah Style by Sarah Richardson.

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BARBARA BEECROF T Executive Coordinator

In the true Welsh way our Sunday meal was always dinner at lunch, and my earliest memories are of having Granny’s homemade mincemeat tarts. She always had a jar of this mincemeat in the refrigerator for quick assembly of the tarts. I found this recipe in Granny’s collection. My comments are in brackets. This holiday season, I hope you try out the recipe and take as much pleasure in it as I do!

My Grandmother’s Mincemeat Tarts ingredients 1 pkg whole cherries (½ cup) 1 lb mixed peel (I use lemon and orange) 1 lb currants (adjust to your taste) 1 box seedless raisins (2 cups) 1 pkg seeded muscat raisins (2 cups) ¾ lb blanched slivered almonds 1 lge pkg mixed fruits 2 cups light brown sugar ½ lb chopped beef suet (1 cup — buy in the cooler section of certain grocers) 3 medium Wealthy apples chopped Juice of 2 lemons Grated peel of ½ lemon 1 can ‘Bing’ cherry juice (regular soup tin size) ½ tsp cinnamon, ½ tsp allspice, ½ tsp cloves MAKES about 15 cups

steps 1 Mix all together and put into sterile mason jars. Add brandy (1 capful) or to taste — not too much as it will be overwhelming! 2 Before closing jars, cover with a small piece of “butter paper” — the packaging butter comes in, with the butter side down. 3 Keep refrigerated, adding a bit of brandy when the mixture becomes a little dry. 4 Add the mixture to store-bought tart shells.

y p p a H s y a d i H ol 2017 21

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