Taking stock of my pantry is a seasonal affair. With Spring in the air, I am feeling the beginning twinges of my preserving obsession. But, you see, like most people, kitchen space is limited. So today, on a rainy Sunday afternoon, I decided to tackle refrigerator, cupboards, and all the other creative storage spaces in my kitchen. I will not list an inventory of what I found but I was amazed by the quantity of filled jars on hand. I am constantly gifting all manner of preserves and, yet, there I was, in a sea of jars. Then realization hit. Though I get deep pleasure from making and gifting, I am a collector at heart. Yes, I collect textiles, primulas, kokeshi, roses, salts, sunglasses, cookbooks, shoes, scarves, tea accoutrement, AND preserves. And then an even bigger realization hit. My strong desire for family and community is what drives me and maintains my open door policy and what, I think, will make me one of those tough, loving, opinionated old birds who is always busy in the kitchen, anticipating the arrival of her daughter, her brood, and friends. I am always ready to feed an army and delight at the prospect. Something akin to the Dutch feminist film by Marleen Gorris, Antonia’s Line, without all the horrible acts of violence, of course. I can’t wait.
Taking stock of my kitchen inspired an impromtu dinner invite to friends. A meal of leftovers and cigars. The cigars where originally inspired by Claudia Roden, but quickly evolved to include all kinds of preserved fillings. This dessert makes frequent appearances at my house. It is quick, simple, delicious, and provides and opportunity to use my preserves. Works beautifully with coffee, tea, Lillet, wine…. And ready in 20 minutes, from start to finish!
No Recipe Cigars
- Phyllo sheets
- Melted butter, I prefer unsalted Plugra
- Good jam or preserved fruit of your choice
- Walnuts
- Candied ginger
- Honey
- A mixture of powdered sugar and cinnamon
- if on hand, goat cheese
- Preheat oven to 375 degrees fahrenheit
- In a food processor, combine preserves, walnuts, ginger, and honey. Pulse, being careful not to pureé. Taste, adjust ingredients to suit your palate.
- Melt butter
- Remove phyllo from plastic wrap and gently lay on counter.
- On my kitchen counter I line up phyllo dough, large wooden board with melted butter and pastry brush nearby, and cookie sheet lined with a Silpat. In that order.
- Place one sheet of cutting board, fold in half, brush with butter, place a spoonful of fruit filling at the center of one end, and gently roll. Fold outer halfs inward, brush with butter all around and place on Silpat.
- Continue until you have used all the fruit filling.
- Bake for about 10 minutes, or until phyllo is barely browned.
- Remove from oven and cookie sheet. Let cool.
- Once cool, dust with sugar and cinnamon mix.
A meal of leftovers
My all time favorite filling is made from the preserve I call “holiday delight.” Holiday delight captures the Fall’s harvest and is a combination of quince, pears, raisins, lemon peel, and cranberries. Mixed with the walnuts, candied ginger, and honey… sublime. And in the spirit of leftovers, I included a bit of a creamy ripe goat cheese. A perfect combination with a glass of Lillet.
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another hit – and so easy!