Heavy Cream

I know, I'm pushing it; but sometimes when I do, there is a good outcome. Try it. It is wonderful, if unconventional.

Duchess potatoes are an elegant, French-pedigreed classic in which mashed potatoes are enriched with egg, piped into decorative rosettes, and baked until golden brown. The egg lightens the potato, creating an almost weightless, dainty fluff that contrasts with the crispy, craggy exterior. In 1867, an article in Galaxy magazine lamenting the state of American cooking noted duchess potatoes on the menu of a rare good dinner. For the next century, the dish made regular appearances on the menus of country clubs, ocean liners, and fancy-pants restaurants, but by the 1970s, it seemed stuffy and out of step with the times, and it fell into culinary disrepute. Which is a shame, because duchess potatoes really are something very special.

Why stop at two? Spice up your holiday table this year with four layers of moist, tender pumpkin cake sandwiched the maple cream.

Besides using this sauce in casseroles and pot pies, spoon it over sliced turkey for a hot turkey sandwich.

If you think the artichokes might be a deal breaker with the kids -- make it anyway!