iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Broccoli-Mascarpone Soup

Ingredients:
3 tablespoons olive oil
1 1/2 cups sliced shallots (about 6 large)
1 1/2 pounds broccoli florets, cut into 1-inch pieces
6 cups low-salt chicken broth
1 1/2 cups (12 ounces) mascarpone cheese (Italian cream cheese), divided
1/4 teaspoon cayenne pepper
3 tablespoons chopped fresh chives

Instructions:
Heat oil in large pot over medium heat. Add shallots; sauté 3 minutes. Add broccoli; sauté 1 minute. Add broth; bring to boil. Reduce heat to medium-low. Cover and simmer until vegetables are tender, about 10 minutes. Cool slightly.
Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper into soup. Season with salt. DO AHEAD Can be made 1 day ahead. Cover; chill. Heat soup over medium heat, stirring occasionally; do not boil.
Ladle soup into bowls. Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Pecan-Bourbon Pie

Ingredients:
2 cups all purpose flour
1/2 cup cake flour
1 tablespoon sugar
1/2 teaspoon coarse kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
2 teaspoons fresh lemon juice
6 tablespoons (or more) ice water
6 large eggs
1 cup (packed) dark brown sugar
1 cup (packed) golden brown sugar
1 1/3 cups light corn syrup
1/2 cup (1 stick) unsalted butter, melted
"1/4 cup bourbon (such as Makers Mark)", 1 teaspoon coarse kosher salt
1 teaspoon finely grated lemon peel
4 cups (about 16 ounces) pecan halves
toasted
very coarsely chopped

Instructions:
Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD: Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.
Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.
Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.
Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD: Can be made 1 day ahead. Cover with foil; store at room temperature.
Spice-Rubbed Turkey with Cognac Gravy

Ingredients:
2 tablespoons plus 1 teaspoon coriander seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons whole black peppercorns
1 cinnamon stick, broken in half
2 tablespoons coarse kosher salt
1 1/2 tablespoons smoked sweet paprika (pimentón dulce)*
1 (18- to 20-pound) turkey; neck, heart, and gizzard reserved for giblet broth
5 1/2 cups turkey broth
5 cups (about) turkey broth
3/4 cup dry white vermouth
2 tablespoons Cognac
1/3 cup all purpose flour
*Sweet paprika is available at some supermarkets
at specialty foods stores
and online from latienda.com.

Instructions:
Toast coriander, cumin, peppercorns, and cinnamon in small skillet over medium heat until fragrant, about 5 minutes. Transfer to bowl; cool. Grind spices to powder in spice grinder. Transfer spice powder to small bowl; mix in salt and paprika. Place turkey on rack set in large roasting pan; tuck wings under. Sprinkle 1 tablespoon spice mixture in main cavity of turkey and remaining spice mixture all over turkey skin; tie legs together to hold shape. Refrigerate uncovered overnight.
Let turkey stand 1 hour at room temperature.
Set rack at lowest position in oven and preheat to 450°F. Pour 1 1/2 cups turkey broth into pan with turkey. Reduce heat to 350°F; roast turkey 2 hours. Add 2 cups broth to pan. Roast 1 hour; pour 2 cups broth over turkey. Cover turkey loosely with foil. Continue roasting until thermometer inserted into thickest part of thigh registers 175°F, about 1 hour longer.
Place reserved turkey neck, heart, and gizzard in medium saucepan; add 3 cups turkey broth. Cover and simmer 1 hour. Strain broth into 4-cup measuring cup; reserve neck, heart, and gizzard. Skim any fat from surface of giblet broth. Add enough turkey broth to giblet broth to measure 4 cups total. Remove meat from neck. Finely chop neck, heart, and gizzard.
Transfer turkey to platter, tent loosely with foil and kitchen towel, and let stand 30 minutes (internal temperature of turkey will rise 5 to 10 degrees).
Pour pan juices from roasting pan into large measuring cup. Spoon fat from surface. Transfer 4 tablespoons fat to medium saucepan (if needed, use some of reserved fat from turkey broth to measure 4 tablespoons total). Discard any excess fat.
Place roasting pan over 2 burners set at medium-high heat. Add vermouth and Cognac to pan and bring to boil, scraping up browned bits. Add degreased pan juices and 1 cup giblet broth; bring to boil, scraping up browned bits.
Heat reserved 4 tablespoons fat in saucepan over medium-low heat. Add flour, whisking until smooth. Whisk constantly until starting to brown, about 3 minutes. Gradually whisk in pan-juice mixture and 3 cups giblet broth. Simmer until gravy is thick enough to coat spoon, whisking occasionally, about 10 minutes. Mix in chopped neck, heart, and gizzard. Season with salt and pepper. Carve turkey and serve with gravy.
Asian-Style Flank Steak

Ingredients:
1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak

Instructions:
Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.
Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.
Gingerbread Puddings with Candied Apples

Ingredients:
8 cups unsweetened apple cider or apple juice
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes (about 4 1/2 cups)
3/4 cup (packed) golden brown sugar
1 3/4 cups all purpose flour
1 tablespoon ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1 large egg
3/4 cup mild-flavored (light) molasses
1/2 cup boiling water
3 cups whole milk
2 4-inch-long pieces fresh ginger (about 4 ounces), peeled, thickly sliced
1 tablespoon whole black peppercorns
4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground ginger
Pinch of salt
Ice cream or crème fraîche*
*Available at some supermarkets and at specialty foods stores.

Instructions:
Combine all ingredients in large pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until apples are soft and translucent and cider coats apples thickly, stirring occasionally, about 2 hours. Transfer to bowl and cool. DO AHEAD Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.
Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan. Whisk first 7 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Add brown sugar and egg and beat until blended. Beat in molasses, then flour mixture. Using rubber spatula, stir in 1/2 cup boiling water. Transfer batter to prepared pan.
Bake gingerbread until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool gingerbread completely in pan. DO AHEAD Can be made 1 day ahead. Cover pan with foil; let stand at room temperature.
Preheat oven to 325°F. Combine milk, fresh ginger, and peppercorns in heavy medium saucepan; bring to simmer. Remove from heat. Whisk eggs, sugar, vanilla, ground ginger, and salt in medium bowl to blend. Gradually whisk hot milk mixture into egg mixture. Strain custard into medium bowl; discard solids in strainer.
Cut enough gingerbread into 1/2-inch cubes to measure 5 1/3 cups (reserve any remaining gingerbread for another use). Divide gingerbread cubes among eight 3/4-cup custard cups or ramekins. Pour custard over gingerbread in each cup, dividing equally. Let stand 15 minutes to allow gingerbread to absorb some custard.
Place cups in roasting pan. Pour enough hot water into pan to come halfway up sides of cups. Cover pan with foil. Bake puddings until set, about 1 hour. Remove from water bath.
Serve puddings warm or at room temperature, topped with candied apple garnish and ice cream.
Tangerine-Date Tartlets with Buttermilk Whipped Cream and Tangerine Granita

Ingredients:
2 cups boiling water
1 tangerine, halved horizontally
6 Medjool dates, slit on 1 side, pits carefully removed
1 1/2 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 large egg white, beaten to blend
1/4 cup (1/2 stick) unsalted butter
3/4 cup dark corn syrup
2 large eggs
2 large egg yolks
1/4 cup sugar
1/4 cup fresh tangerine juice (from 2 small tangerines or purchased fresh juice)
2 tablespoons brandy
1 teaspoon (packed) finely grated tangerine peel
1/4 teaspoon coarse kosher salt
3/4 cup chilled heavy whipping cream
1/4 cup chilled buttermilk
2 tablespoons sugar
Tangerine Granita

Instructions:
Combine 2 cups boiling water, tangerine, and dates in bowl. Cover; chill overnight. Drain dates. Peel each and quarter lengthwise.
Blend flour, sugar, and salt in processor. Add butter and process until coarse meal forms. Add 3 tablespoons ice water. Process until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dry. Gather into ball; flatten into disk. Wrap and chill at least 2 hours and up to 1 day.
Preheat oven to 400°F. Roll out dough on floured surface to scant 1/8-inch thickness. Using small plate as guide, cut out 6-inch rounds. Gather dough scraps; reroll. Cut out additional rounds for total of 6. Fit each into 4-inch-diameter tart pan with removable bottom and 3/4-inch-high sides. Trim overhang; press dough to come 1/4 inch above top of pan sides. Freeze crusts in pans 10 minutes.
Bake crusts until golden, pressing with back of fork if crusts bubble and sides begin to slide, about 20 minutes. Remove from oven. Brush hot crusts with some beaten egg white to coat. Cool while preparing filling. Reduce oven temperature to 350°F.
Cook butter in heavy small skillet over medium heat until brown, swirling occasionally, about 3 minutes. Cool butter slightly. Whisk corn syrup, eggs, yolks, sugar, tangerine juice, brandy, tangerine peel, and salt in medium bowl to blend. Whisk in browned butter.
Fill prepared crusts completely with filling (some may be left over). Bake tartlets until filling is set, about 25 minutes. Cool 15 minutes. Push up pan bottoms, releasing pan sides, and cool tarts completely. DO AHEAD Can be made 1 day ahead. Cover tarts; store at room temperature.
Whisk cream, buttermilk, and 2 tablespoons sugar in medium bowl until peaks form. Refrigerate up to 1 hour.
Place tartlets on plates. Top each tartlet with 4 date quarters in sunburst pattern and dollop of buttermilk whipped cream. Spoon tangerine granita into 6 small cups and place alongside.
Chocolate-Pistachio Torte with Warm Chocolate Ganache

Ingredients:
12 ounces shelled unsalted natural pistachios (untoasted; about 2 2/3 cups)
2 tablespoons sugar
2 large egg whites
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
6 large eggs, separated
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons (packed) golden brown sugar
2 cups heavy whipping cream
15 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Chopped pistachios

Instructions:
Finely grind nuts and sugar in processor. Add egg whites and blend well. DO AHEAD Can be made 3 days ahead. Transfer to small bowl, cover, and refrigerate.
Preheat oven to 350°F. Butter 8-inch-diameter springform pan. Line pan bottom with parchment paper; butter paper. Place chocolate in medium metal bowl set over saucepan of simmering water and stir until chocolate is melted and smooth. Remove from over water. Cool chocolate to lukewarm.
Measure 1/3 cup pistachio paste and transfer to small bowl (cover and reserve for another use). Place remaining pistachio paste in large bowl; add butter. Using electric mixer, beat until blended. Beat in egg yolks, then melted chocolate. Using clean dry beaters, beat egg whites with salt in another large bowl until soft peaks form. Gradually add 2 tablespoons sugar, beating until firm peaks form. Sift brown sugar over and fold in. Using flexible rubber spatula, fold egg-white mixture into chocolate mixture in 4 additions; transfer batter to prepared pan.
Bake torte until center is slightly puffed and tester inserted into center comes out with some batter still attached, about 1 hour. Cool torte completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.
Bring cream to simmer in small saucepan. Remove from heat; add chocolate and whisk until smooth. DO AHEAD Can be made 1 day ahead. Chill. Rewarm before using.
Cut torte into wedges; place on plates. Pour warm ganache over. Sprinkle with pistachios and serve.
Cornmeal Pound Cake with Rosemary Syrup, Poached Pears, and Candied Rosemary

Ingredients:
3 cups water
2 cups sugar
1 cup dry or off-dry Riesling
3 fresh rosemary sprigs
1 vanilla bean, split lengthwise
1/4 teaspoon whole black peppercorns
8 Forelle pears or other small pears, peeled, stems left intact
1 cup all purpose flour
1 cup yellow cornmeal
1 cup (2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
1/4 teaspoon salt
5 large eggs, beaten to blend in medium bowl
1 teaspoon vanilla extract
1 cup sugar
1/2 cup water
8 (4-inch-long) fresh rosemary sprigs
"Bakers sugar or other superfine sugar"

Instructions:
Combine first 6 ingredients in large saucepan. Stir over medium heat until sugar dissolves. Add pears and bring syrup to boil, turning pears occasionally. Reduce heat to medium-low, cover, and simmer until pears are tender, about 20 minutes. Chill pears uncovered in syrup until cold, at least 3 hours. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
Preheat oven to 325°F. Butter and flour 9x5x3-inch metal loaf pan. Whisk flour and cornmeal in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in sugar, then salt. Drizzle in beaten eggs by tablespoonfuls, beating constantly, then beat in vanilla. Add dry ingredients in 3 additions, beating just to blend after each addition. Transfer batter to prepared pan.
Bake cake until brown on top and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 15 minutes. Turn cake out onto rack and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
Bring 1 cup sugar and 1/2 cup water to simmer in medium saucepan over medium-high heat, stirring until sugar dissolves. Add rosemary sprigs. Simmer until syrup reduces slightly, swirling pan occasionally, about 5 minutes. Using tongs, transfer rosemary sprigs to rack and drain. Cover and reserve rosemary syrup.
Pour baker's sugar into shallow bowl. Add drained rosemary sprigs to sugar, 1 at a time, turning to coat thickly. Place on paper towels. Dry at least 1 hour. DO AHEAD Can be made 1 day ahead. Let sprigs and syrup stand at room temperature.
Cut dark ends off cake. Cut eight 1/2- to 3/4-inch-thick cake slices. Cut each slice diagonally in half. Arrange 2 halves on each plate. Drain pears. Stand 1 pear on each plate. Drizzle each dessert with reserved rosemary syrup and garnish with candied rosemary sprig. Serve, passing remaining syrup separately.
Super-Simple Pumpkin Tiramisu

Ingredients:
1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese*
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum
2 ounces crushed amaretti cookies*
*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets.

Instructions:
Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
Wild Rice Dressing with Apples and Chestnuts

Ingredients:
1 cup wild rice
1 (7.25-ounce) jar peeled whole chestnuts, halved
1/2 cup chopped fresh Italian parsley
4 tablespoons olive oil
12 ounces sweet Italian sausage, casings removed, sausage crumbled
1 large onion
2 large Granny Smith apples, unpeeled, cored, cut into 1/2-inch cubes
2 1/2 teaspoons dried thyme
1 cup low-salt chicken broth

Instructions:
Cook wild rice in large saucepan of salted boiling water until tender and grains just begin to split, about 45 minutes. Drain. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 425°F. Butter 13x9x2-inch glass baking dish. Combine cooked rice, chestnuts, and parsley in large bowl. Heat oil in heavy large skillet over medium-high heat. Add sausage and onion and sauté until meat is browned and cooked through, stirring frequently and breaking up meat with fork, about 7 minutes. Add apples and thyme and sauté 5 minutes. Stir in chicken broth, scraping up browned bits. Pour sausage mixture over rice mixture in bowl; stir to combine. Season to taste with salt and pepper. Transfer mixture to prepared baking dish. DO AHEAD Can be made 1 day ahead. Chill. Bake until hot and liquid is almost absorbed, about 15 minutes.
Persimmon Wedges with Toasted Hazelnuts

Ingredients:
2 large Fuyu persimmons, Hazelnut oil, 1 1/2 cups warm hazelnuts

Instructions:
Cut persimmons into 1/2-inch-thick wedges. Arrange on plate. Drizzle with hazelnut oil. Place hazelnuts in bowl. Serve persimmons with hazelnuts.
Autumn Succotash

Ingredients:
2 slices thick-cut bacon (about 2 ounces), chopped
1 shallot, finely chopped
2 cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1 pound frozen corn kernels, thawed
1/4 cup water
1/4 cup chopped fresh Italian parsley

Instructions:
Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.
Pineapple Cranberry Sauce with Chiles and Cilantro

Ingredients:
Basic cranberry sauce, 1 1/2 cups 1/3-inch cubes peeled cored fresh pineapple, 2 thinly sliced jalapeño chiles, 2 tablespoons chopped fresh cilantro

Instructions:
Combine all ingredients for basic cranberry sauce in heavy medium saucepan. Add pineapple and chiles. Cook, cool, and store mixture as directed for basic cranberry sauce . Stir in cilantro just before serving.
Basic Cranberry Sauce

Ingredients:
1 (12-ounce) bag fresh cranberries
1 cup sugar
1 cup water
2 1/4 teaspoons finely grated orange peel
1/2 teaspoon coarse kosher salt

Instructions:
Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. DO AHEAD Basic Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.
Sour Cream–horseradish Mashed Potatoes

Ingredients:
Perfect Mashed Potatoes, 1 cup sour cream, 1/3 cup chopped chives, 1/4 cup prepared horseradish, Salt

Instructions:
Prepare perfect mashed potatoes (but do not add milk). Whisk sour cream, chopped chives, and horseradish in medium bowl. Fold sour cream mixture into potatoes. Season with salt.
Caramelized-Shallot and Sage Mashed Potatoes

Ingredients:
Perfect Mashed Potatoes, 2 tablespoons olive oil, 2 cups thinly sliced shallots, 1 teaspoon chopped fresh sage, 1 tablespoon white balsamic vinegar, 2 teaspoons sugar, Salt

Instructions:
Prepare perfect mashed potatoes . Meanwhile, heat oil in heavy medium skillet over high heat. Add shallots; sauté until tender, about 2 minutes. Reduce heat to medium-low; stir until shallots are golden, about 5 minutes longer. Add fresh sage, white balsamic vinegar, and sugar; stir until caramelized, about 2 minutes. Stir shallot-sage mixture into potatoes. Season with salt.
Chipotle-White Cheddar Mashed Potatoes

Ingredients:
Perfect Mashed Potatoes, 1 cup grated white cheddar cheese, 1 to 2 teaspoons of pureed chipotle chiles in adobo.*, *Available at some supermarkets and at Latin markets.

Instructions:
Prepare perfect mashed potatoes . Mash in grated white cheddar cheese and pureed chipotle chiles. Season with salt.
Semolina and Spinach Gratin

Ingredients:
2 cups whole milk
2 cups water
2 tablespoons unsalted butter
2 teaspoons salt
1 cup semolina flour (pasta flour)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan cheese
3 large eggs (whisk in 1 at a time)
1/4 teaspoon ground nutmeg
Salt and pepper
1/3 cup grated Parmesan cheese

Instructions:
Preheat oven to 400°F.
Butter 11x7x2-inch glass or ceramic baking dish.
In large saucepan, bring to a boil milk, water, butter, and salt. Reduce heat to medium. Gradually whisk in semolina flour, then whisk until mixture is thick and smooth, about 5 minutes. Whisk in spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper. Pour mixture into prepared baking dish; smooth top and sprinkle with 1/3 cup grated Parmesan cheese.
Bake gratin until puffed and golden, about 40 minutes. Cool 10 minutes before serving.
Walnut Toasts with Fig Jam and Manchego Cheese

Ingredients:
2-inch squares toasted walnut bread, Shaved Manchego cheese, Fig jam*, "*If you cant find fig jam, a thin slice of dried fig makes a good substitute."

Instructions:
Top walnut bread with cheese shavings and a dollop of fig jam.