Bay Cafe Pound Cake Fries with Raspberry Ketchup

Ingredients

Pound Cake Fries

• 1/4 loaf pound cake, cut into 1/4-inch slices
• 1 cardboard French fry container (ask politely and you shall receive)

Raspberry Ketchup

• 1 (12 ounce) bag frozen raspberries, thawed, or 2 cups fresh raspberries
• 2 cups confectioners' sugar
• 1 empty ketchup squeeze bottle

Instructions

Pound Cake Fries

1. Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.

Raspberry Ketchup

1. Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."

Attribution

Chef Joey Altman, Bay Cafe, San Francisco, California