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The best way to eat Brussel Sprouts: Caramelized with Lemon Zest, Red Pepper and Parmesan

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Lots of people are skeptical about brussel sprouts, but they probably haven't tried them like this.  I found these baby brussels at the farmers market and this simple preparation imparts bold flavor and a beautiful golden, caramelized crust.

Like broccoli and other cabbages, brussel sprouts have powerful anticancer properties.  Be sure not to overcook them, which reduces these benefits and releases the unpleasant odor commonly associated with brussel sprouts.  Look for small, compact, bright-green sprouts devoid of wilted or yellowing leaves.

Brussel Sprouts with Lemon Zest, Red Pepper, and Parmesan
adapted from Andrew Weil's The Healthy Kitchen
serves 2-4

Ingredients
1/2 lb baby brussel sprouts
1 tblsp extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 tsp fresh grated nutmeg
zest of 1/2 lemon
1/4 cup freshly grated parmesan cheese
coarse salt

1.  Trim the ends off the brussel sprouts and remove any discolored outer leaves.  Cut them in half lengthwise through the stem end.  

2.  Bring a pot of water to a boil and add a few tsp salt. Add the sprouts and blanche them for 3 minutes.  Do not overcook them.  Remove to an ice water bath.  Drain well and pat them dry with paper towels.

3.  In a large skillet, heat the olive oil.  Add the red pepper flakes and garlic and saute for 1 minute.  Add the sprouts and the nutmeg.  Try to make sure the sprouts are cut-side down.  Saute until sprouts are golden brown and caramelized, about 4 minutes.  Season with salt, add the lemon zest and Parmesan.  Serve immediately.

 

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Splendid & seasonal: Juicy Satsuma Orange Cake

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Citrus fruits are abundant in winter and their bright flavor and color can invigorate all kinds of dishes.  I was instantly drawn to this rustic cake in Cooking in the Moment.  Glazed slices of orange speckle its surface, and an orange syrup brushed over the warm cake seeps into the crumbly crust.  The recipe calls for Satsuma oranges, and I recommend seeking them out.  They are a type of Mandarin orange and they are seedless, sweet, and vividly colored.

I made this for our Spanish-themed holiday party, and it looked spectacularly festive.  Best wishes for 2012!

Juicy Satsuma Orange Cake
from Cooking in the Moment by Andrea Reusing

Ingredients
Oranges and Glaze
5 satsuma oranges
juice of 1/2 lemon
1 cup sugar
1/4 tsp kosher salt

Cake
8 tblsp (1 stick) unsalted butter, at room temperature, plus more for greasing pan
3/4 cup sugar
2 large eggs, room temperature
1/3 cup semolina flour
2/3 cup all-purpose flour
1 tsp baking powder
1/4 tsp table salt

1.  Preheat the oven to 375 degrees.  Generously butter a 10-inch round pan.

2.  Finely grate the zest of one of the oranges and reserve the zest for the cake batter.  Cut the orange in half, juice it, and strain the juice; you should have 1/3 cup juice.  Slice the remaining 4 oranges into 1/4-inch-thick rounds.  Combine the orange juice, lemon juice, sugar, salt, and orange slices in a medium non-reactive saucepan, and bring to a slow simmer over low heat.  Cook for 6 to 7 minutes, until the centers of the orange slices are starting to become tender and translucent but are not falling apart.  Carefully transfer the orange slices to a plate with a slotted spoon, and continue to simmer the syrup until it has reduced to 1/2 cup, 5 to 8 minutes.  Set the glaze aside.

3.  To make the cake, combine the butter and sugar in an electric mixer fitted with the paddle attachment and mix until fluffy.  While the mixer is running, add an egg and wait for it to be incorporated before adding the other.  Add the reserved grated orange zest.  In a bowl, sift together the semolina flour, all-purpose flour, baking powder and salt.  Add the flour mixture, a little at a time, to the batter mixture and mix until all of it is incorporated.  Pout the batter into the pan and arrange the orange slices in one layer on top of the batter.  Bake for 15 minutes.

4.  Reduce oven temperature to 35o degrees and bake for an additional 35 to 40 minutes, until cake is an even golden brown and baked through. A toothpick inserted in the center should come out clean.  Let cool on a wire rack until warm.  

5.  Using a wooden skewer, poke holes all over.  Brush the glaze over the top with a pastry brush.  Allow to cool to room temperature, then unmold.

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A stunning and simple Winter soup: Cauliflower Soup with Chive Oil

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Bon Appetit calls this soup "elegant" and I would have to agree.  It's flavor is the pure essence of cauliflower (and butter), and it has a silky, creamy texture. The chive oil splashes a pop of lime green color on the white surface. It makes a perfect winter dinner with a green salad alongside.

Instead of boiling the cauliflower, this recipe slow-roasts it to deepen the flavor.  I cut down on the butter by a few tablespoons, though there's still quite a bit of butter in this soup. The original recipe also has instructions to make rye crostini or pumpernickel croutons: brush slices of Finnish rye bread (or toss cubes of pumpernickel bread) with olive oil. Toss with rosemary sprigs. Bake at 400 degrees until crisp, about 12 minutes. I found these little rye toasts at Trader Joe's instead. 

Cauliflower Soup with Chive Oil
Makes 8 servings

Ingredients
For Chive Oil:
2 1-ounce bunches chives
kosher salt
3/4 cup olive oil

For Soup:
1 large head of cauliflower (about 2 pounds), leaves discarded
8 tblsp (1 stick) unsalted butter, softened, divided
salt
1 large onion, minced
1/4 cup heavy cream

1.  For Chive Oil:  Set a coffee filter in a glass; set aside.  Blanch chives in a medium saucepan of salted water.  Transfer to a bowl of ice water to cool.  Squeeze chives dry; coarsely chop and place in a food processor.  Add 3/4 cup oil, puree until smooth.  Pour through coffee filter, let drain for 3 hours at room temperature, or overnight in the refrigerator (do not press on solids). Bring to room temperature before using.

2.  For Soup:  Preheat oven to 350 degrees.  Place whole cauliflower head in a large baking dish, rub with 4 tblsp butter, and season generously with salt.  Add 1/2 cup water to dish.  Bake uncovered, tenting with foil when it begins to brown, until a knife inserted in the core meets no resistance, about 1 1/2 hours.  Remove from oven; let cool. Coarsely chop and set aside.

3.  Melt 2 tblsp butter in a large saucepan over medium-low heat.  Add onion; cook, stirring occasionally, until onion is soft and translucent, about 15 minutes.  Add cauliflower and 4 cups water.  Simmer until cauliflower is very soft, about 10 minutes.  Let cool slightly.  Working in batches, puree in a blender until very smooth.

4.  Return soup to pot and bring to a simmer, thinning out with more water if too thick.  Season with salt.  Remove from heat and whisk in remaining 2 tblsp butter and cream.  Serve warm in shallow bowls. Rest crostini on edge of bowl, or scatter croutons over.  Drizzle with chive oil.

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For your next Fall Brunch: Pumpkin Yogurt Muffins with Walnuts and Raw Sugar Crystals

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I had some friends over for brunch last weekend and I tried to put together a menu that was seasonal, delicious, and easy to make for a crowd.  The main dish was a crustless kale quiche with gruyere.  I learned from my last quiche to always add cayenne, nutmeg, and pressed garlic to the custard... it will really elevate the flavor.  Alongside, I made a colorful salad with arugula, radicchio, roasted butternut squash, and pomegranate seeds.

But really the whole menu was designed as an excuse to try out this recipe for pumpkin muffins from Martha Stewart.  Low-fat yogurt really lightens up these cake-like muffins, and walnuts add some crunch and omega-3's.  Don't skimp on the turbinado sugar topping.  HAPPY THANKSGIVING!!

Pumpkin Muffins
makes 12
from Martha Stewart

Ingredients
3/4 cup vegetable oil plus more for pan
1 1/2 cups whole-wheat flour, spooned and leveled
1 1/2 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1 tblsp pumpkin pie spice (homemade recipe)
1/2 tsp baking soda
2 cups pumpkin puree
1 cup plain low-fat yogurt
3 large eggs
1 cup turbinado sugar, plus 2 tblsp more for sprinkling
1 1/2 cups coarsely chopped walnuts

1.  Preheat oven to 350 degrees.  Brush 12 jumbo muffin tins (1-cup capacity) with oil; set aside.

2.  In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

3.  In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients.  Mix just until moistened (do not overmix).

4.  Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar.  Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes.  Cool 5 minutes in pan.

 

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A Still Life with Pork: Homemade Pancetta and two rustic recipes

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Our friends Wayne and Emilie are the ultimate foodies.  They are epicureans dedicated to locally sourced, sustainable, and organic food.  They recently returned to LA after revamping their family farm in South Carolina, where they raised heritage pigs, chickens, goats and veggies galore.  So you can imagine my excitement when they came over with a huge slab of homemade pancetta for us.  If you don't have the mettle (or the farm) to raise your own pigs, Wayne has provided some wonderful sources for pasture-raised pork, and a detailed description of the process.  I'm including those instructions here: Wayne's Homemade Pancetta

Pancetta is salt-cured Italian bacon and adds enormous depth of flavor to pasta, soups, sauces and more.  Bacon is commonly paired with hearty greens, so I used the pancetta with Swiss chard from the farmers' market.  I'm also excited to share a recipe I make all the time: Nancy Silverton's Umbrian Lentils with Olive Oil Fried eggs.  This is a truly Italian dish, with simple ingredients and bold flavors.  We eat this for breakfast, lunch, or dinner.

Sauteed Swiss Chard with Pancetta
serves 2-4

Ingredients
2 tblsp finely chopped pancetta
1 tblsp olive oil
1/2 yellow onion, chopped
1 bunch Swiss chard or other greens, stems removed and chopped, leafy tops thinly sliced crosswise
1 tblsp red wine vinegar
salt and pepper

1.  Heat a large skillet over medium heat.  Add olive oil and pancetta, cook until fat has rendered, 3 to 5 minutes.

2.  Add onions to pan and cook 3 minutes.  Add the chopped stems of the chard and cook another 3 minutes.  Add chard, season with salt and pepper.  Toss with tongs until wilted.  If the pan is very dry, add a 1/4 cup of chicken stock or water.  Cook until greens are tender, approximately 8 minutes.  Remove from heat and sprinkle with red wine vinegar.

Umbrian Lentils with Olive Oil Fried Eggs
serves 4

Ingredients
2 tblsp extra-virgin olive oil, plus more for frying
2 oz pancetta, finely cubed
1 small carrot, coarsely chopped
1 small celery rib, coarsely chopped
1.2 small onion, finely diced
1 large garlic clove, minced
1 1/2 tsp tomato paste
1/2 lb Umbrian Lentils or green lentils (1 1/4 cups)
1 quart low sodium chicken broth
salt and fresh found black pepper
4 large eggs
handful of arugula or baby spinach
Parmigiano-Reggiano cheese and aged Balsamic vinegar, for serving

1.  In a saucepan, heat the 2 tblsp of oil, add the pancetta and cook over medium heat until the fat has rendered.

2.  In a food processor, finely chop the carrot and celery.  Add the vegetables to the saucepan along with the onion and garlic, and cook, stirring, until the vegetables are softened, 7 minutes.  Add the tomato paste and stir over moderately high heat until shiny, 1 minute.  Add the lentils and 2 1/2 cups of the broth and bring to a boil.  Simmer over low heat , stirring occasionally, until most of the broth has been absorbed, 25 minutes.  Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes.  Add the remaining 1/2 cup broth and simmer until lentils are tender and suspended in a  creamy sauce, 5 to ten minutes longer.  Season with salt and pepper.

3.  In a large non-stick skillet, heat a thin film of olive oil.  Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden.  Spoon the lentils into shallow bowls and top with eggs and arugula or spinach.  Grate the cheese over the eggs and drizzle with balsamic vinegar.  Serve immediately.

 

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A simple & stunning side dish: Roasted Kabocha Squash with Walnuts & Pomegranate Molasses

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I first made this recipe last Thanksgiving and it looked gorgeous on the table.  It's very simple to put together, but the final dish looks elegant and exotic.  Kabocha squash is a winter squash with bright orange flesh, otherwise known as a Japanese pumpkin.  Like many squash and pumpkin varieties, it is rich in beta-carotene, iron and potassium.  Kabocha have a shape and color that make them particularly eye-catching, and a they have a flavor even sweeter than their butternut cousin. 

They also have a fluffy/starchy texture that soaks up the butter and brown sugar as they roast.  After the squash is roasted, it is drizzled with tart pomegranate molasses and garnished with toasted walnuts (or as the original recipe calls for, chestnuts) and fresh pomegranate seeds. It's a heavenly combination and a great side dish for any fall menu.

Roasted Squash with Walnuts and Pomegranate
from foodandwine.com
serves 6

Ingredients
2 small organic kabocha squash, washed, halved lengthwise and seeded
5 tblsp unsalted butter, 3 tblsp melted
3 tblsp dark brown sugar
salt and freshly ground pepper
6 oz walnuts, or vacuum-packed whole roasted peeled chestnuts (about 1 cup)
12 thyme sprigs
1/2 cup seeds from 1 pomegranate, or fresh red currants
1 1/2 tblsp pomegranate molasses

1.  Preheat the oven to 350 degrees.  Line a large rimmed baking sheet with parchment paper.  Set the squash cut side up on the baking sheet; brush with melted butter.  Sprinkle the sugar in the cavities; season with salt and pepper.  Turn the squash over on the sheet and roast for about 1 hour, until tender and browned at the edges.

2.  Meanwhile, heat the remaining 2 tablespoons of butter in a medium skillet.  Add the walnuts and thyme sprigs and cook over moderate heat, stirring occasionally, until they are lightly browned and glazed with butter, 8 to 10 minutes.  Discard thyme sprigs (or use for garnish).

3.  Cut each squash half into 4 wedges and arrange on a large platter.  Scatter the walnuts and pomegranate seeds over the squash.  Drizzle with pomegranate molasses and serve.

 

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A classic cookie for any occasion: Lemon Glazed Cookies

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Lemon is one of my very favorite ingredients in the kitchen, in vinaigrettes, marinades, pan sauces, and in baked goods and cocktails.  So these crunchy lemon glazed cookies are right up my alley.  They aren't very sweet but they have a big punch of lemon flavor.  These crumbly little biscuits remind me of Italian holiday cookies, but they are much simpler to make.

Glazed Lemon Cookies
from marthastewart.com
makes 24 cookies

Ingredients
2 cups all-purpose flour, spooned and leveled
1/2 tsp baking soda
1/2 tsp salt
1 tblsp finely grated lemon zest, plus 2 tblsp fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
for the lemon glaze
2 cups confectioners' sugar
2 tblsp finely grated lemon zest
1/3 cup fresh lemon juice

1.  Preheat the oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, salt, and lemon zest.  In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.  Add egg, vanilla, and lemon juice and beat until combined.  With mixer on low, beat in flour mixture.

2.  Drop dough in heaping tablespoons, 1 inch apart, onto two baking sheets lined with parchment.  Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through.  Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely.

3.  Meanwhile, whisk all the ingredients for the lemon glaze in a medium bowl until smooth.  When cookies are cool, spread with lemon glaze, and let set, about 1 hour.


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So Fresh: Tacos de Carnitas on a Jicama shell with Red Cabbage Slaw

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Last month we went to one of the events for the LA Food & Wine Festival at Paramount Studios and sampled some great food (and got to see Mariachi El Bronx perform... so dope!).  One of the more ingenious offerings was a taco served on a thin slice of jicama.  Jicama is a root vegetable with a unique sweet/peppery flavor, similar to a radish or a turnip.  If you are cutting out carbs, try this crunchy alternative.   

Carnitas is made from richly marbled pork shoulder.  It is braised for hours in milk and orange juice until the meat can be pulled apart with a fork, and then quickly caramelized as the liquid evaporates in the last step. Carnitas are traditionally paired with the bright flavors of cilantro, raw onions, and salsa.  I made a bangin' red cabbage slaw from Bobby Flay and added some of the slow-roasted cherry tomatoes I made earlier in the week.  

Carnitas
serves 3 or 4

Ingredients
For Carnitas:
1 1/2 lbs boneless pork shoulder
2 tblsp canola oil or vegetable oil
1/2 tsp salt
1/2 orange, well washed
1/2 cup whole milk
about 1 cup water
1/2 tsp fresh ground black pepper
1 cinnamon stick

For Red Cabbage Slaw:
juice of half an orange
juice of 2 limes
2 scallions, white and pale green part only, chopped
1/4 cup cilantro leaves
1 garlic clove, coarsely chopped
1/2 tblsp honey
salt and fresh cracked pepper
3 tblsp extra-virgin olive oil
1/2 head of red cabbage, sliced thinly on a mandoline

For Serving:
1 large, round jicama, peeled and sliced to 1/4-inch thickness on a mandoline (put in a bowl with cold water in the fridge until ready to use. Dry on paper towels)
chopped cilantro
hot sauce

1.  Preheat oven to 350 degrees.  Cut the pork into 6 or 8 pieces. Trim off any pieces of pure fat.  Season with salt and pepper.  Heat the oil in a heavy Dutch oven.  Brown the meat on all sides.

2. Squeeze the orange over the meat and toss the rind into the pan.  Pour the milk over the meat and add enough water to almost cover the meat.  Sprinkle with some more pepper.  Add the cinnamon stick.  Cover tightly and bake for about 2 hours, until the meat is fork-tender.

3.  To finish, uncover the meat and break into largish pieces.  Remove the orange rind and cinnamon stick and discard.  Roast, uncovered, until most of the liquid has evaporated, about 20 minutes, until the meat is caramelized and crisp on the edges.

4.  In the meantime, make the slaw.  Combine all the ingredients besides the cabbage in a blender or food processor until smooth.  In a large bowl, toss the cabbage with the vinaigrette. Taste for salt and pepper. Let sit for at least an hour.

5.  To assemble the tacos, pull apart the pork with two forks.  Place some on a jicama round. Top with slaw, guacamole, slow-roasted tomatoes and hot sauce.  Serve with lime wedges.

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A salad for early Fall: Grilled Wild Mushroom and Bread Salad with Sherry Vinaigrette

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What foodie doesn't look forward to Fall?  This salad features an iconic fall ingredient, wild mushrooms.  I love the toasted croutons in this recipe, which soak up the sherry vinaigrette and add another layer of texture, similar to a panzanella.  Fresh parsley, chives, and baby lettuce balance the earthy mushrooms.

The original recipe comes from Andrea Reusing's book, which I have been obsessed with lately.  She roasts the mushrooms and the toasts the croutons in the oven.  I did this on the grill instead.  If you prefer to use the oven, heat it to 400°.  Toast the torn bread for 5 minutes, until golden but still chewy.  Roast the mushrooms for about 10 minutes. 

Reusing uses shiitake and cremini mushrooms.  I used maitake, oyster and chanterelles, but any combination will work.  To prep the mushrooms, trim off any discolored stems and brush off any dirt with a pastry brush.

Warm Wild Mushroom and Bread Salad with Shallots and Sherry Vinaigrette
From Andrea Reusing's Cooking in the Moment
Serves 4

Ingredients
2 garlic cloves
2 thick slices of bread from a large rustic loaf
5 tblsp plus 2 tsp extra virgin olive oil
2 large maitake mushrooms, pulled apart into large pieces
1/2 lb oyster mushrooms, trimmed and left whole or broken in half if very large
1/2 lb chanterelles
2 shallots, sliced into thin rings
2 cups frisee, thinly sliced endive, or baby lettuce
1/4 cup fresh Italian parsley leaves, roughly torn
1/4 cup 1/2 inch batons of fresh chives
1 tblsp sherry vinegar
Juice of 1/2 lemon

1.  Preheat the grill to medium-hot and preheat a grill pan or basket.  Cut the garlic cloves in half and rub the cut-side on each slice of bread.  Drizzle with 1 tblsp olive oil and toast on the grill until golden brown, but still chewy.  Remove from the grill and tear into large croutons.

2.  After cleaning the mushrooms, toss them with 3 tblsp of olive oil and season with salt and pepper.  Arrange them on the grill pan and close the grill.  Grill for about 10 minutes until tender and golden brown, turning the mushrooms over and shaking the pan a few times.  

3.  Meanwhile, in a large bowl, whisk together sherry vinegar, lemon juice, salt and pepper and 2 tblsp olive oil.  Stir in shallots.  Toss the lettuce, parsley, and chives in the dressing.  Arrange on a serving plate and top with the mushrooms and croutons.

 

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My dream dessert: Blueberry-Peach Cobbler with Lemon-Cornmeal Biscuit Topping

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There was no doubt I was making this recipe.  I'm a sucker for fruit cobblers.  And I love baked goods with cornmeal and lemon zest in them.  Again, this impeccable recipe comes from Cook's Illustrated, where the editors tested and perfected this classic summer dessert.  The fruit filling is delicately sweet and tart, and the bright blueberries look stunning next to the golden peaches. The drop biscuits on top have an airy, fluffy texture and a rustic appearance flecked with lemon zest.  Serve with whipped cream or ice cream.

Blueberry-Peach Cobbler w/ Lemon-Cornmeal Biscuit Topping
serves 6

*Notes: If your peaches are firm, you should be able to peel them with a sharp vegetable peeler.  If they are too soft and ripe to withstand the pressure of a peeler, blanch and shock them before peeling.  Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven.  This recipe can be doubled for a crowd; use a 13x9 inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes.

Ingredients
For Filling:
2 pounds ripe but firm peaches (about 6 medium)
1 cup blueberries, rinsed and picked over
1/4 cup sugar
1 tsp cornstarch
1 tblsp juice from 1 lemon
pinch salt

For Biscuit Topping:
1 cup minus 2 tablespoons unbleached all-purpose flour
2 tblsp stone-ground cornmeal
1/2 tsp lemon zest
3 tblsp plus 1 tsp sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
5 tblsp cold unsalted butter, cut into 1/4-inch cubes
1/3 cup plain whole milk yogurt

1.  Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees.

2.  For the filling:  Peel the peaches then halve and pit each.  Using a melon baller or small spoon, scoop out and discard the dark flesh from the pit area.  Cut each half into four wedges.  Gently toss the peaches and sugar together in a large bowl; let stand for 30 minutes, tossing several times.  Drain the peaches in a colander set over a large bowl.  Whisk 1/4 cup of the drained juice (discard remaining juice), the cornstarch, lemon juice, and salt together in a small bowl.  Toss the peach juice mixture with the peach slices and blueberries and transfer to an 8-inch square glass baking dish.  Bake until the fruit begins to bubble around the edges, about 10 minutes.

3.  For the biscuit topping:  While the fruit is baking, in a food processor pulse the flour, cornmeal, lemon zest, 3 tablespoons sugar, baking powder, baking soda and salt to combine.  Scatter the butter over the dry ingredients and pulse until the mixture resembles a coarse meal, about ten 1-second pulses.  Transfer to a medium bowl; add the yogurt and toss with a rubber spatula until a cohesive dough is formed.  (Don't over mix the dough, or the biscuits will be tough).  Break the dough into 6 evenly sized but roughly shaped mounds and set aside.

4.  To assemble and bake the cobbler:  After the peaches and blueberries have baked 10 minutes, remove from the oven and place the dough mounds on top, spacing them at least 1/2 inch apart (they should not touch).  Sprinkle each mound with a portion of the remaining 1 teaspoon sugar.  Bake until topping is golden brown and the fruit is bubbling, 16 to 18 minutes.  Cool the cobbler on a wire rack until warm, about 20 minutes; serve.

Filed under  //  dessert   recipes   summer  
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