On a recent Saturday at the Burlington County Farmer’s Market, we stumbled upon a cooking demo provided by Chef Fred Kellermann of Elements Cafe in Collingswood. Chef Fred showed us how to make risottto, a moist sauteed chicken, a Jersey fresh salad, and a tasty blueberry and nectarine mix with a Romanoff sauce. While all of the dishes were terrific, the Romanoff sauce provided the perfect foil for blueberry bars that I served at a friend’s pot luck barbecue later that day. Thanks for the idea, Chef Fred!
Romanoff Sauce
1 8 ounce container sour cream (about 2 cups)
4 Tablespoons brown sugar
1 Teaspoon cinnamon
Mix all ingredients. Serve chilled over fresh fruit or a fruit-based dessert
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