A large part of how this blog came to be is through a dear friend of mine who was so impressed with how I can take a little of this and a little of that, stir my magic spoon and come up with something totally new, using leftovers that look look nothing at all like the first-overs. I do this all the time. I always have, but I really mastered this skill while running commercial kitchens and through my catering career. My chef (who worked under me) and myself prided ourselves on starting with a full refrigerator on Monday and by Friday it was empty again, and whatever we had left over was turned into something completely new, but just as delicious. This was a great skill to have in the restaurant business because it really helps your bottom line and the budget.
My Italian cinnamon mascarpone rolls are a prime example of how my magic spoon works. When I made my bierocks and sausage rolls, I used all my filling and sausages, but still had some dough left over. I also had some left over mascarpone mixture with cinnamon, pistachios and chocolate from my Italian mascarpone cheesecake, as well as some left over lemon glaze from my lemon-rosemary cookies. I was trying to figure out what to do with all of them when the idea struck me to combine them all and see what I come up with. And voila; my Italian cinnamon mascarpone rolls were created. I also added more cinnamon and some turbinado sugar. They were a huge hit too. I believe the most important ingredients in any kitchen are imagination and creativity, mixed with love and passion. Manja!