poco cielo

my little heaven

Healthy Lunch

Hey everyone! Sorry I’ve been offline for a little while – I was basically having all the fun in Disney World. 🙂 I have never

Myself and James in Italy! AKA Epcot

been in my life and to be honest I wasn’t sure what to expect. I thought it might just be for kids and not really have much for adults but I was so wrong. IT WAS A BLAST! It was really nice to have James with me as he has been several times with his family and knew the parks like the back of his hand, so I basically had the best tour guide ever. We hit up all the parks and it really is difficult to say which was my actual favorite. They each have their own “main attraction” if you will. Epcot has the whole “walk the world” thing going on where you essentially walk past different countries all lined up around a lagoon. Magic Kingdom has the most rides (and the most iconic ones like It’s a Small World and Splash Mountain). Animal Kingdom was fantastic because of the amazing Safari ride they’ve got going on. Hollywood Studios has Star Wars, which they are adding to as well. Oh yeah, and we stopped over in Universal to tour the Harry Potter world they’ve got going on over there which was also amazing.

Epcot at night

While we were there, we totally indulged in all the food including hibachi, Italian, the iconic dole whip, and literally life

THE Dole whip

changing ice cream from the store in the French section of Epcot. I ate the ice cream too fast to take a picture, but trust me when I say it’s amazeballs. After several days of totally ignoring vegetables, I need a few days to cut the calories and be a little healthier. Enter some easy and healthy pan-roasted vegetables a la Ina Garten. While she does offer this as a healthier side dish, I made a major change to make it even more so. She cooks her vegetables in butter, but I switched it out for olive oil and reduced the amount of fat used from 4 tablespoons to 2.

 

 

This recipe is easy and super-fast. It’s done in less than 20 minutes making it perfect for lunch or dinner. The vegetables essentially both sauté and steam, making it a great healthy side dish. Important tip: before you start, make sure you heat the olive oil up for a few minutes in the pan. This is so the vegetables do not stick to the bottom of the pan. If you throw them in cold, it’s going to be a literal hot mess when you remove the lid to stir.

Heating up the pan

Since I swapped out the butter for olive oil, I felt like this recipe needed more flavor added to it. I added some garlic powder to it and it really made the vegetables taste delicious. You could also add fresh garlic and throw it in at the end when you toss in the celery, but I think the garlic powder allows for equal coverage with the vegetables.

Starting up

I didn’t include wine this week from Winc as I’m on the detox right now. I’ve been hitting up the yoga studio as much as possible to sweat out some of the bad stuff I ate. Today, I paired this side dish with some spicy and flavorful sriracha tofu I picked up from Trader Joe’s. You could also serve this with some healthy protein of your choice or use them to top a salad.

Time to chow down


Print Recipe
Pan-Roasted Vegetables
Adapted from Back to Basics by Ina Garten, Page 176
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a large skillet over medium-low heat. Once the oil is hot, add the carrots, parsnips, shallot, brussles sprouts, thyme, garlic powder and some salt and pepper to taste. Cover the pan with a lid or use tin foil and turn the heat down to low. Cook for 10 minutes. Add the celery and stir, recover and cook for 5 more minutes. If the vegetables aren't browned, remove the lid and cook for a few minutes more. Serve hot.
Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

French Inspired Valentine’s Day

Now that February is here, it’s not too early to start thinking about Valentine’s Day! This year, instead of waiting in lines at restaurants and paying a huge premium for dinner, transport yourself to France by making some coq au vin. Translated to English it means chicken with wine. What is interesting about this dish is that it was actually a peasant or farmer dish in France. Once an old rooster on the farm became too old to be of service to the farmer, it would be then be utilized as a meal for the residents. I guess back in the day, nothing went to waste like today. Yes, I did say rooster – the male. Typically in the US, the chickens we get from the store are female. Roosters are more muscular and tougher pieces of meat so they aren’t as tasty as the female counterpart. This is why the farmers would braise the rooster in wine. By the time they were used for food, they were older and lost a lot of their tenderness.

Coq au vin is now chic and trendy. At it’s core, it is chicken stew – chicken and vegetables braised in red wine. I’ve read many different recipes that have called for things like soaking the chicken in red wine (or blood) overnight or cooking the stew for hours and hours. I think that they really over-complicate the dish. Even Ina’s recipe I think goes too far above and beyond the core of the stew. Today, chicken is more tender and doesn’t need to be soaked in wine or cooked for hours. It also doesn’t need tons of ingredients, just the basics. So, for this, I’m veering away from Ina’s recipe and really going back to basics and giving you my version of coq au vin that is easy and delicious.

For starters, I changed up the chicken used. You can definitely use bone in chicken. I’ve done this before and I find it too inconsistent. The pieces are usually all different sizes and the chicken skin gets really soggy and isn’t pleasant. I use boneless, skinless chicken thighs. The dark meat is usually more flavorful and affordable so why not? I also sprinkle it with flour before searing it in the pan so it gives the chicken more color since there isn’t any skin on it.

The most important ingredient aside from the chicken is the wine. Something to note, using red wine will turn the meat purple if you are using white meat. It’ll taste fine, it just looks a little weird. If you use dark meat, you won’t be able to tell as much. Red wine is traditional so I got a French red wine from Winc. I’m not a sommelier but I am starting to be able to tell the difference in taste between European (specifically French) and California wine. French wine is more tannic, spicy, and earthy whereas California reds are more fruity, smoky, and woody. Winc offers wines from all over the world and they have a great selection of French wines like Pas Ordinaire which hails from the Languedoc region of France (the South-Western area bordering Spain and the Mediterranean Sea). Here is a link for a discount off of your first order of Winc: https://hi.winc.com/2lhy61q4ll7.

I also like to add tomato paste to the stew before it goes into the oven. This is so not traditional, but it adds richness and depth to the gravy. Feel free to leave it out if you want, but if you never tried it, I dare you. It makes all the difference.

The best part about using boneless chicken is that it doesn’t have to cook very long. Thirty minutes in the oven then some simmering on the stove is all that is needed. None of this baking for 2-3 hours stuff. Once it is finished, serve it with some kind of carb like french bread or potatoes to use up the flavorful gravy.

Ina also included a chocolate dipped strawberry recipe in her book and I had to take it to the next level for Valentine’s day. I made chocolate covered strawberry cupcakes with a chocolate covered strawberry on top! Silky, silky. 😀 I took a major shortcut and made some store bought strawberry cupcake mix from a box.  Feel free to go all the way and make a strawberry cake from scratch, but I honestly think that when it comes to strawberry, store bought is fine (total Ina moment right there).

Ganache is a mixture of chocolate chips and heavy cream, that’s it. Couldn’t be easier. I process mine in the microwave and in less than 2 minutes, I have decadent, velvety, delicious liquefied chocolate. Dip the strawberries in the chocolate then either leave as is or roll it in toppings of your choosing like sprinkles, crushed cookies, or drizzle with white chocolate. Place each in a cupcake liner to make sure the chocolate doesn’t get all over everything because it will. Now for the EASIEST chocolate frosting ever. Put the remaining ganache in bowl and pop in the fridge while you’re baking the cupcakes. Whip it with an electric mixer – I like my Kitchen Aid and it’ll turn into a fluffy chocolate whipped cream. This is what Heaven is made of!

 

Make these cupcakes and you’ll have a Valentine in NO TIME.

I also want to take a moment to shout out that I was recently featured in another blogger’s post! Pig and Tiger is a home decor/renovation blog and reached out to me regarding my opinions on what made a great kitchen for their readers who are in the process of redesigning their kitchens! Check it out at http://www.pigandtiger.com.

 

Enjoy and stay hungry! 🙂

 

Check out some great products on Amazon that helped me with my recipes this week:

 

Print Recipe
Coq au Vin
Adapted from Back to Basics by Ina Garten
Course Main Dish
Prep Time 15 minutes
Cook Time 75 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 75 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 275 degrees.
  2. Heat a dutch oven or heavy bottom (and oven safe) pot over medium heat, add the 2 tablespoons of olive oil and bacon. Saute for 8-10 minutes until the bacon in crispy then remove the bacon. Meanwhile, sprinkle the chicken with 2 tablespoons of flour and 1 teaspoon of salt and 1/2 teaspoon of pepper. Working in batches, add the chicken to the pan in one even layer. Sear for about 5 minutes on each side, remove to a plate and sear the rest of the chicken.
  3. Add the carrots and onion to the pan with a sprinkling of salt and pepper. Saute, scraping up the brown bits from the bottom of the pan for about 10 minutes. Add the garlic and cook for 1 minute more. Add the chicken back to the pan along with the juices that collected on the plate, then add the tomato paste, thyme, bay leaf, bacon, wine, and vegetable or chicken stock. Bring to a boil.
  4. Once the stew is boiling, cover with a tight fitting lid and place in the oven. Bake for 30-40 minutes. Meanwhile, clean the mushrooms with a damp paper towel. Remove the stems and cut into quarters. Heat a small skillet over medium heat with 1 tablespoon of olive oil. Once the pan and oil are hot, add half of the mushrooms, sauteing until brown on all sides, about 5 minutes. Remove to a plate then add another tablespoon of olive oil and the rest of the mushrooms. Remove to the plate when finished.
  5. Set the stew back on top of the stove and heat over medium heat, continuing to boil. Add the mushrooms and cook for about 5 minutes more. Mix the butter and remaining 2 tablespoons of flour and mix until fully incorporated. Add to the stew, stirring quickly to thicken. Cook for 10 minutes until the stew is thick. Serve hot with french bread.
Share this Recipe
Print Recipe
Chocolate Covered Strawberries
Adapted from Back to Basics by Ina Garten
Course Dessert
Prep Time 5 minutes
Passive Time 1 hour
Servings
people
Course Dessert
Prep Time 5 minutes
Passive Time 1 hour
Servings
people
Instructions
  1. In a microwave safe bowl, add the chocolate chips and heavy cream. Heat in the microwave for 30 seconds, remove and stir. Continue this process until the chips are just melted and form a silky chocolate sauce. Add the orange extract and stir.
  2. Lay out your toppings onto a small plate. Dip each strawberry into the ganache then into the toppings of your choice. Lay in a cupcake liner or onto parchment paper. Continue the process until all strawberries are covered. Refrigerate for at least 1 hour to set.
Recipe Notes

You can save the ganache by refrigerating or freezing. It makes a great frosting - just add to a bowl and refrigerate until cold. Mix with a beater until light and fluffy.

Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Easy Strawberry Jam

Hey everyone! It’s almost the end of January already! I can’t believe it. I’ve been really busy lately and haven’t had a lot of spare time on my hands. I really couldn’t figure out what to make for the blog this week from Back to Basics. I kept flipping through the book and nothing really jumped out at me until I got to the final recipe…
Homemade jam is something that SEEMS daunting but really is quite easy. I love it because you know exactly what is going into the jam and it makes great gifts. I know I’ve made it plenty of times, but I’ve always used sure-jell to get the jam to set. Sure-jell is powdered pectin that you can get from the store and mix with sugar and fruit to create jam. In true Ina style, her recipe in Back to Basics doesn’t call for sure-jell. She mentions that pectin is a natural jelling agent that is found in fruit. According to my research, some fruits have more pectin than others. Firmer fruits like apples, pears, plums, and citrus fruits contain the most pectin while softer fruits like berries contain little. In Ina’s recipe, she includes a little bit of apple to help the fruit gel. You’ll want to dice the apple very finely so most of it will melt into the jam. The finer the better. You could even grate it if you want.

 

I followed Ina’s instructions and utilized a candy thermometer to know when the jam would be done cooking. However, there is a great and easy way to test the “doneness” of your jam. Simply place a plate in the freezer while the jam is cooking. Once you get to around the 30 minute mark, it’ll look thick. Take the plate out of the freezer and drop a little bit of jam in the center. Let it sit for a few seconds and run your finger right through the middle of it. If you can turn the plate on its side and the jam doesn’t run down through where you ran your finger through it – it’s done! If not, let it go for another fiveish minutes and try again.

All done!

To add to the pectin level of the jam, I substituted the grand mariner in the recipe with freshly squeezed orange juice and added a little bit of the orange zest to add more flavor.

The best part of this recipe – it’s totally interchangeable. You can add/substitute really any berries in this and it will turn out great. Cut it in half if you want to only make a little bit. And for storage, you can seal them following canning instructions OR something I grew up on, just place them in the freezer. We called it freezer jam. It will stay good for months. Just take it out and let it to thaw in the refrigerator. It’s a great way to make the most of summer fruit or even seconds that you can get at a serious discount at the farmer’s market. They’re usually overripe and are perfect for jam. It’s also a great way to use up under-ripe store-bought fruit. Cooking it down concentrates the flavor.

The perfect vehicle for this is a homemade roll with a little dot of butter.

I encourage you to try making your own homemade jam, it is foolproof. You can totally do it!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Easy Strawberry Jam
From Back to Basics by Ina Garten, page 250.
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
cups
Ingredients
Instructions
  1. Place the strawberries in a colander and rinse them under cold water. Drain and hull the strawberries, cutting larger ones in half. Place the strawberries in a dutch oven or soup pot. Add the sugar and orange juice.
  2. Bring the mixture to a boil over medium heat, stirring often. Add the blueberries and continue to keep the mixture at a rolling boil and allow to reach 220 degrees. This will take about 30-35 minutes.
  3. Allow the mixture to cool for at least one hour and then store covered in jars in the refrigerator. It will keep for about 2 weeks in the fridge. You can also place them in jars and place in the freezer and they will last for months!
Share this Recipe

Updated Classics

What a LONG week? Am I right? Things have been crazy around DC with the upcoming transition and I’ve been keeping extremely busy with yoga teacher training. In fact as I’m writing this, I just came home from about 4 hours of classes. Through this process, I’ve gained a whole new respect for yoga teachers. It looks easy and seems even easier, but it truly is like being back in school and takes quite a bit of work. I love it though. It has helped me grow in ways that I never knew possible. Plus it also helps me burn some major calories so I can afford to eat some delicious food without busting my waistline!

This week I was craving some classics. And of course, because it’s Ina Garten, her classic recipes have the “volume turned up” as she’d like to say. I decided to make her Cream of Tomato Soup. Who doesn’t love some homemade tomato soup? This recipe calls for fresh tomatoes and I know that one of Ina’s tennants in Back to Basics is to use in season produce. Tomatoes aren’t the best right now, however using them in a soup is a great way to use them because the cooking process and adding the chicken stock give them more flavor. I do have an issue with the sugar in the recipe. I don’t think it is needed at all. In fact, I think the sugar makes it taste like the canned stuff that we ate as kids. The tomatoes are sweet enough and you really don’t need it. Also, is this a new year new you? To make this healthier you can totally leave out the cream. It still tastes great.

Easy Creamy Tomato Soup

Since I don’t have a food mill, I had to use my immersion blender. I added a link at the bottom of this post where you can get one if you want. I don’t have a lot of room in the kitchen so adding another gadget really isn’t what I’m looking to do. However, an immersion blender doesn’t take up much space at all and is great for blending anything from soups to smoothies. Also, in making the croutons that are included in the recipe, instead of making them small floaties to be put in the soup, I tore the bread into large chunks and made dunkies. 😀 So good!

 

 

 

 

 

 

 

 

I needed a dessert to go with this soup and I had to make the French Chocolate Bark. This is one of my all time favorite things to make because it is SO easy and customizable. Literally the base of chocolate is your canvas to add whatever kind of toppings you want. I deviated from Ina’s recommended toppings and added toasted almonds, pistachios, apricots, dried cherries, crystallized ginger, and as a surprise ingredient, lemon zest. If you just made a face, don’t knock it till you try it! Citrus with chocolate is amazingly delicious. It also brings out the flavor of all the other toppings as well.

This chocolate bark is a great way to jazz up the classic smore. Just replace the usual milk chocolate with a slab of this chocolate bark and you have an easy and very addicting dessert to serve your guests. Unlike Ina, I don’t have a fire pit right outside that I can light up to make them. Honestly, you don’t need a flame at all. You can roast marshmallows in the dead of winter by just broiling them in the oven for about 2-3 minutes. Watch them carefully though! They do contain sugar so they’ll go from toasty to burnt in a matter of seconds. I recommend placing them under the broiler, leaving the oven door cracked and watching them until they are golden brown on top. Then just scoop them off onto your chocolate and smush it all between two graham crackers.

Pre-smush

Post smush

 

 

 

 

 

 

 

 

Also nothing tastes better with chocolate than some wine! Usually chocolate is paired with a sweet port style wine when you go to wine tastings. It’s good but I think that with this chocolate bark and all the complex flavors going on that a nice Syrah would be great, specifically Winc’s Full Sleeve Syrah. I am in love with this wine. It has a ton of fruit flavors which go really well with the dried fruit and citrus on the chocolate but it still maintains some dryness to balance out the sweetness from the chocolate and marshmallows. Honestly, I think you could drink this wine straight out of the bottle on its own. You know, like after one of those frustrating days at work and all you want to do is pop open a bottle and watch some TV, or maybe after a Hot Power yoga class? Either way, this wine is good no matter what kind of day you’ve had. To try it out at a discount and see what other wines Winc has in store, check out my link: https://hi.winc.com/2lhy61q4ll7.

Be sure to check out my recommendations below on kitchen equipment and ingredients as well! Until next time, eat well and stay thirsty!

 

For these recipes, I recommend: 

Cuisinart Immersion Blender:

 

OXO Citrus Zester

Print Recipe
Cream of Fresh Tomato Soup
From Back to Basics by Ina Garten
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the Croutons
Course Soup
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
For the Croutons
Instructions
For the Soup
  1. Heat the olive oil in a large pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
  2. Add the cream to the soup and process it with an immersion blender until smooth. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
For the Croutons
  1. Heat oven to 350 degrees. Tear or cut bread into large chunks. Drizzle with olive oil, salt, pepper, and top with the Parmesan cheese. Bake for 10 minutes until the bread is toasted. Serve with the tomato soup.
Share this Recipe
Print Recipe
French Chocolate Bark
From Back to Basics by Ina Garten
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 15 minutes
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. In a microwave safe bowl, add the chocolate and microwave for 30 seconds. Stir and continue microwaving for 20-30 seconds and stirring after each until the chocolate just melts. (Mine took about 1 minute 30 seconds total). Don't let it cook too much because it will burn.
  2. Pour onto a baking sheet lined with parchment paper and spread into a rectangle to the desired thickness (about 1/4 inch is good). Then add the toppings one at a time and finish with a sprinkling of sea salt. Lightly pat the toppings into the chocolate to ensure they stick.
  3. Refrigerate for at least one hour or more. Cut or break into 12 pieces and serve.
Recipe Notes

Feel free to add more or less of the toppings or swap them out for whatever you like. Be creative!

Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Two for One

After all the fun of the holiday eating and NYE, I seriously need to incorporate some vegetables into my diet. The last thing I need is some kind of cake or cookie so I stayed away from the dessert section of Back to Basics when searching for inspiration this week. So I started thubming through the salads and sides sections. I noticed that Ina included a butternut squash salad AND a maple roasted butternut squash recipe in the side section. Cue lightbulb going off. I opted to make the butternut squash side dish and use that to put on top of the salad. Both recipes include raosting the squash with maple syrup so they are similar albeit that the side dish recipe includes sage, bacon, and garlic too. Therefore the salad would have more flavor!

So starting with the side dish – OMG so good. I cheated a little bit with this too and got pre-cubed butternut squash from Trader Joe’s. Also, when roasting, I swapped out the pancetta with some bacon. The main difference between the two is that bacon is smoked and pancetta is not. I think the smoky flavor of the bacon complements the maple syrup in the dish, so it totally works for me. Lets get to the good part, the garlic. So you roast some whole, unpeeled garlic cloves along with the squash. I don’t think it really adds too much flavor and I didn’t know why Ina included it. THEN I noticed that once the garlic is roasted, you can unpeel it and smear a clove on bread. I know earlier I was talking about incorporating vegetables into my diet and now I’m talking about bread, but garlic is a vegetable, right?

Goodness on a plate

Once the squash was done, it was time to move over to the salad. It is a very simple salad of arugula with some toasted nuts, butternut squash, and a warm vinaigrette. I swapped out Ina’s recommended walnuts to pecans because I think they would add a lot of flavor and go with the squash really well. For the vinaigrette, I totally blanked and forgot to get some apple juice at the store. However, I had some leftover pomegranate juice so I opted to use that. The difference though between apple juice and pomegranate juice is that apple juice is sweet and pomegranate is not. To balance out the vinaigrette, I used sherry vinegar instead of apple cider vinegar since sherry vinegar is sweet.

The finished product turned out really well. I actually really like the amped up butternut squash with the bacon to top the salad. Then you can have the delicious roasted garlic bread on the side. It would be a great option to make on a Sunday and keep the ingredients on hand to throw together for a weekday lunch or dinner.

This meal paired extremely well with Winc’s Dolcetto. Dolcetto is actually an Italian grape from the Piedmont (northern) region. Winc sourced theirs from California which is grown in limited quantities so this one is kind of rare. Even though the name translates to “little sweet one” in English, it is not sweet at all. It has very robust fruit flavors and some spiciness.

There aren’t a lot of tannins going on so it is perfect to drink right out of the bottle. After doing some research, I found out that the Dolcetto grape is actually a black grape. Because the skin of the grape is so dark, the juice doesn’t need prolonged contact with the skins in order to obtain it’s deep garnet color. Therefore, the winemakers are able to filter out the skins early which in turn reduces the amount of tannins in the wine. The absence of tannins means *typically* there can be an absence of aeration of the wine. If you enjoy a good glass of Merlot, you’ll enjoy some Dolcetto. If you want to go out on the adventure and try some Dolcetto with your next meal, try Winc and get a discount on your first order using this link: https://hi.winc.com/2lhy61q4ll7.

Until next time, eat well and stay thirsty!!!

 

When making this recipe I recommend the follow equipment:

 

Print Recipe
Maple Roasted Butternut Squash
From Back to Basics by Ina Garten, page 158.
Course Side Dish
Prep Time 5-10 minutes
Cook Time 50-60 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 5-10 minutes
Cook Time 50-60 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Spread butternut squash cubes and whole, unpeeled garlic cloves in an even layer onto a baking sheet. Drizzle with olive oil, maple syrup, salt and pepper then toss to combine evenly. Roast for 20-30 minutes turning once halfway through until the squash starts to caramelize.
  3. Sprinkle the bacon and sage evenly over the butternut squash and roast for another 20-30 minutes until the squash and garlic are caramelized and tender. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
Share this Recipe
Print Recipe
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
From Back to Basics by Ina Garten, page 88
Course Lunch
Prep Time 5-10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Lunch
Prep Time 5-10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the squash on a sheet pan. Drizzle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and ½ teaspoon pepper and toss to coat evenly. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
  3. To toast the walnut halves, place them on a small baking sheet and place in the oven during the last 10 minutes of baking the squash.
  4. While the squash is roasting, combine the apple juice, vinegar and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
  5. Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and add just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with the grated Parmesan cheese and serve immediately.
Recipe Notes

Grate the Parmesan on a box grater like you would for carrots so you get nice long pieces of cheese to place on top.

Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Ringing In 2017

2016 has been fun but I am SO looking forward to 2017. If it is anything like the past year has been, it’s going to be great. I have to give a shout-out here to a company that I feature on here often, this time it’s not about their wine though. Winc sent out this great card to fill out as a 2016 year in review. This is a great way to really look back and contemplate what went right during the year instead of focusing on the negative.

This year, I wanted to do something different than going out to an expensive event in DC. What better way to ring in a brand new year than with friends and several Ina Garten recipes for a cocktail party? Honestly, you don’t need a new year to host a cocktail party – they’re fun when you just want to be casual and have friends over for some food and drinks.

I decided to make two appetizer recipes and two cocktail recipes from Back to Basics to serve. I started with the cocktail recipes which can be made early in the day or even the night before and be stored in the refrigerator. I love that Ina made the cocktails in batches so you can just have a pitcher full on the ready instead of having to make each one individually. This gives you, the host, time to socialize instead of constantly mixing up cocktails.

The pomegranate cosmopolitan was my favorite of the two. The pomegranate juice, cranberry juice and the lime juice really give the drink a lot of complexity.  The Juice of a Few Flowers sounds fancy but it is literally citrus juice and vodka. It is incredibly easy and also customizable. Say you don’t prefer grapefruit, you can leave it out and add more orange juice. Since the recipe called for sugaring the rim of each glass, I actually decided to add 1/4 cup of sugar to the mixture instead. The sugar scales the tartness back and saved me from having to put sugar on each glass before the party.

For apps, I made the Bruschetta with Peppers and Gorgonzola and Roasted Shrimp Cocktail. Now, I have to admit – I took a major shortcut with the shrimp cocktail. Ina includes a recipe to make your own cocktail sauce, however I took a note from her and said you know what….store bought is fine. Honestly, cocktail sauce from the store is just as good as making your own and WAY easier. The shrimp itself is easy to make, especially if you get shrimp that are already peeled and deveind. Roasting the shrimp gives it such great flavor and it only takes about 6-8 minutes in the over with some salt, pepper, and olive oil. I opted to make half the shrimp at the beginning of the party and kept the rest on stand-by in case we ran out then I could just throw it in the oven for a few minutes and have some fresh shrimp ready to go.

You can also take some shortcuts with the bruschetta and get ahead of the game. I sliced the baguette and toasted the pieces ahead of time and sauteed the peppers. Just before the party, I assembled the bruschetta by layering the peppers with the Gorgonzola on the baguette pieces then just bake for a few minutes to heat and melt the cheese and done.

The party ended up going really well, and it was pretty easy to throw together. Definitely something that I learned was that it is OK to take shortcuts. Your guests won’t notice too much if you use store-bought cocktail sauce or didn’t peel and devein the shrimp yourself. I also took an easy DIY shortcut with identifying the dishes for my guests. Instead of buying place card holders, I made some using old wine corks. Simply slice one in half right down the middle to create a flat surface. Then cut a slit in the top without going all the way through to the bottom which leaves an opening for you to put your place cards. You can get them at a craft store or office supply store.

I hope everyone had a great start to 2017! See you soon!

Print Recipe
Pomegranate Cosmopolitans
From Back to Basics by Ina Garten, page 41
Servings
drinks
Ingredients
Servings
drinks
Ingredients
Instructions
  1. Combine all ingredients (except the limes slices) in a pitcher. Refrigerate for several hours to chill. When ready to serve, pour into a martini glass and garnish with a lime slice.
Share this Recipe
Print Recipe
Juice of a Few Flowers
From Back to Basics by Ina Garten, page 37
Servings
drinks
Ingredients
Servings
drinks
Ingredients
Instructions
  1. Combine all the citrus juice and sugar in a pitcher and whisk to combine until the sugar is dissolved. Add the vodka and refrigerate to chill. Pour into martini glasses with a fresh spring of mint as garnish and serve immediately.
Share this Recipe
Print Recipe
Roasted Shrimp Cocktail
From Back to Basics by Ina Garten, page 38
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 400 degrees.
  2. Dry the shrimp off with paper towels and place them on a sheet pan. Drizzle with the olive oil, salt and pepper then mix to combine. Be sure they are in one layer on the pan - use 2 if you must. Roast for 8-10 minutes just until they are cooked through. Serve with cocktail sauce on the side.
Share this Recipe
Print Recipe
Bruschetta with Peppers and Gorgonzola
From Back to Basics by Ina Garten, page 48.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
appetizers
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
appetizers
Ingredients
Instructions
  1. Preheat the oven to 375 degrees.
  2. Heat the olive oil over medium-high heat in a large skillet. Add all the peppers and saute for 12-15 minutes, stirring occasionally until tender. Sprinkle with the sugar and saute for 2 to 3 more minutes. Stir in capers and basil. Sprinkle with salt and pepper and set aside.
  3. Meanwhile, arrange the bread slices in rows on sheet pans lined with parchment paper. Brush each slice lightly with olive oil and toast for 7 to 10 minutes until lightly browned.
  4. Top each toast with a spoonful of the pepper mixture. Dot each with Gorgonzola cheese. Return to the oven for a minute or two to melt the cheese. Sprinkle with salt and serve.
Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Holiday Meal 2016

I hope that everyone is having a great holiday season! I know I am. With all the parties going on that it is giving me a chance to knock out several recipes.

The first recipe I wanted to try was Ina’s gravlax. I’m a huge fan of smoked salmon which is absolutely delicious but I’ve never had gralvax much less made it. It’s salmon that is cured with salt and season with dill then served with a vinegary mustard sauce. Essentially it is as easy as making the curing seasons (salt, sugar, fennel seeds), covering some salmon in it, weighing down the salmon to pull out any excess water, and letting it sit for two to three days. Sounds easy, but it really scared me as I was scared that the salmon would go bad. My first go around with this I got sockeye salmon which is NOT the type of salmon you want to get. It started smelling fishy after 2 days. Luckily while it was curing, I did research on gravlax and found out that you have to use center cut Atlantic salmon for the best gravlax. It is a bit pricier than sockeye but it is a better cut of meat. Frankly, you’ll want to use the best salmon you can find. I only purchased a small filet from the fishmonger because I figured three pounds is quite a lot. I just scaled back the curing spices accordingly.

It turned out quite better than expected. There was no fishy smell by the third day and the taste was similar to sushi. I didn’t even use a filet knife to thinly slice the fish. I used a utility knife. The key here is that you want the knife to be sharp, like super sharp, and you want to saw the knife back and forth when slicing the fish and let the blade to the work. If you press this blade, the fish will tear. No bueno.

Next I wanted to make a main and I wanted a show stopper. Enter Ina’s turkey roulade. Much like the pumpkin roulade made weeks ago, this is similar but with a turkey breast and stuffing. I had a difficult time finding a deboned turkey breast. I assume if you know of an actual butcher in your area, you can call them and ask them to do it. But, it was a great learning experience doing it myself and it wasn’t that difficult. It’s basically 3 steps:

Step 1: Remove the back bone by slicing down through along both sides of the spine.

Step 2: Then remove the breast bone by slicing along either side of the breast bone and pulling it out.

Step 3: Lastly, cut each rib away from the meat.

You’ll want to slice into the breast meet to open it up (butterflying it) in order to maintain a similar thickness throughout. There are plenty of videos on YouTube that will help. Hopefully one day I’ll gain up enough courage to put up my own. For now though, I’m still tinkering with the technology.

Anyway, you can totally do that all the day before you want to serve it which gives you plenty of time to brine it. Then you’ll want to make the stuffing which is literally so freaking flavorful it can stand on it’s own. It has dried fruit, nuts, vegetables, sausage, herbs and an herb stuffing mix. I’m serious. This is one for the books. It has so much depth and character, it’s like the Meryl Streep of stuffing.

My homemade roasting rack lol

Once the stuffing is all smoothed over the bird, you just roll it up like the pumpkin roulade and tie it with kitchen twine to hold it all together. I don’t have a roasting rack so I used some celery stalks and carrots as a make shift one. I added chicken stock to the bottom of the pan to use for basting and the make-shift roasting rack helps flavor the stock even more which can then be used for gravy! I basted the bird every 30 minutes during cooking and rotated it as well to help with even browning. The result is a delicious main dish that visually looks appealing and tastes even better. This dish received a lot of compliments.

The third recipe I decided to make was Ina’s roasted parsnips and carrots. One of Ina’s tennats of Back to Basics or just cooking in general is to use ingredients that are in season. During the winter, root vegetables are the flavor of the season so this side dish was perfect for the holiday meal. Also – this is literally easy as easy gets. You just peel and slice some carrots and parsnips, drizzle with olive oil, salt and pepper, and roast in the oven for like 20 minutes. Done and done. If you’ve never tried parsnips, give them a go. They are similar to carrots but definitely need to be cooked as they can be a bit woody.

Of course I couldn’t pass up the opportunity to make a holiday inspired cocktail with some Winc sparkling wine. I know I featured Finke’s Widow in the last post, but this stuff is too good not to mention again. It is gorgeous on it’s own in a nice champagne glass or in this nifty holiday cocktail. I call it a Ginger Orange Mimosa. Any guesses as to what ingredients go into it? 😀 Hahaha. I know the name isn’t too original and one day I’ll start giving my cocktail ideas cool names, but for now Ginger Orange Mimosa it is. Cut up some ginger root and cook in equal parts sugar and water until the sugar is dissolved. Allow it to cool and strain out the ginger root. Mix the ginger infused simple syrup with freshly squeezed orange juice and pour into a small container. All your guests have to do is add the ginger orange mixture to their glass – as little or much as they like – then top off with Finke’s. Garnish with some orange zest to drive home the citrus flavor and serve with some delicious gravlax at your holiday party. It couldn’t be easier and the ginger orange mixture can be made a day in advance and stored in the fridge to make it even easier!

I say this almost every week, but if you want to try Winc out, click here and get a great discount on your first order and be sure to try out the Finke’s Widow if you can – you won’t regret it.

Print Recipe
Gravlax with Mustard Sauce
From Back to Basics by Ina Garten, Page 34
Prep Time 5 minutes
Passive Time 3 days
Servings
people
Ingredients
Gravlax
Mustard Sauce
Prep Time 5 minutes
Passive Time 3 days
Servings
people
Ingredients
Gravlax
Mustard Sauce
Instructions
For the Gravlax
  1. Cut the salmon fillet into 2 pieces crosswise and place one piece in a deep dish, skin side down. Wash and shake dry the dill and arrange over the fish. Combine the salt, sugar, pepper, and fennel seeds in a bowl and sprinkle evenly over the dill. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it down with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting with the liquid that collects in the dish.
  2. To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the mustard sauce, and place a slice of salmon on top covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve.
For the Mustard Sauce
  1. Combine the Dijon mustard, ground mustard, sugar, and vinegar in a bowl. Slowly whisk in the oil and stir in the chopped dill. Serve with the gravlax.
Share this Recipe
Print Recipe
Roasted Turkey Roulade
From Back to Basics by Ina Garten, page 109
Prep Time 15 minutes
Cook Time 2.5 hours
Passive Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2.5 hours
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Place the dried figs and cranberries in a small bowl and pour in the brandy or water. Microwave for about 2 minutes and let stand.
  2. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and the nuts. Cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
  3. Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. The stuffing may be prepared ahead and stored in the refrigerator overnight.
  4. Preheat the oven to 325 degrees. Place a backing rack on a sheet pan.
  5. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. Place the leftover stuffing in a small dish and bake for the last 45 minutes of roasting alongside the turkey. Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  6. Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 and 3/4 to 2 hours, until a thermometer reads 150 degrees i the center. Test in a few places. Cover the turkey with aluminum foil and allow to rest at room temperature for 15 minutes. Carve 1/2 inch-thick slices and serve warm with the extra stuffing.
Share this Recipe
Print Recipe
Roasted Parsnips & Carrots
From Back to Basics by Ina Garten, page 179
Prep Time 5-10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5-10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 425 degrees.
  2. If the parsnips and carrots are very thick, slice them in half lengthwise. Slice each one diagonally in 1-inch-thick slices. The vegetables will shrink wile cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill or parsley and serve hot.
Share this Recipe
Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Ice, Ice Baby

So this week here in the DC region, mother nature decided to provide us with a nice covering of ice. If you’re not from the area, any precipitation in this area really messes up any travel plans one might have. The best thing to do on a day where you wake up to a bunch of ice is to stay inside and get some chores done. My chores for the day included making some treats for work. Luckily, I had some help, one of my friends who lives a few blocks away came over to help.

We made some salted caramel popcorn and packaged them up in bags to be distributed to my coworkers this week. I used my mom’s recipe for caramel popcorn and added some Fleur de Sel – a french sea salt – at the end to give the popcorn some extra special flavor. We also made some scotchies (butterscotch rice krispie treats) which remind me so much of my childhood as my grandma made them every year. We dug into them while they were still warm and gooey.

Salty and caramely goodness

Still gooey!

Of course to help us along we had to have some wine! Since it was chilly out, I warmed it up for us. This is totally the season for some mulled wine! It’s basically like a warm, spiced sangria that is easily adaptable. I like to use a robust, full-bodied red wine like Cabernet Sauvignon. I picked Winc’s Pacificana Cab because it has a lot of red fruit flavors and would stand up to the add-ins. Also, this Cab is oaked which imparts some vanilla and baking spice flavors into the wine which will in turn help spice up mulled wine.

I’m calling this Cranberry-Orange mulled wine. To the wine, I added some cranberry juice cocktail, orange zest, freshly squeezed orange zest, fresh cranberries, a cinnamon stick, and a star anise. I let it sit in the crock pot to warm up for a few hours, allowing the flavors to really meld. The mulled wine has so much flavor, and you can easily add whatever fruit/juice/spices you want to make it unique. Want to make your own this winter? Try some at a discount by using this link: https://hi.winc.com/2lhy61q4ll7.

Pasta and mulled wine, I can’t think of a better pairing.

Also, we had to have a lunch break. We needed it to be quick and easy and we found the perfect Back to Basics recipe. The tagliatelle with truffle butter is so easy and SO good. Literally, this is one that you HAVE to make. The reicpe does require a few specialty ingredients but they’re worth it. Ina recommends Cipriani brand tagliatelle.

The brand is actually named after a man named Giuseppe Cipriani who opened Harry’s Bar in Venice, Italy back in the 1930’s. This pasta is very high quality and it only cooks in 3 minutes flat! It’s super fresh and SUPER good. Here is a link where you can purchase it on Amazon: Amazon - Cipriani Pasta.

The other ingredient you’re going to want is White Truffle Butter. Truffles are extremely expensive to buy on their own but truffle infused butter is much more affordable. Visit http://www.dartagnan.com to purchase. I recommend stocking up and buying a few extra and keep them in the freezer then just pop them out when you need them. The butter is great in sauces, on chicken, potatoes, you name it. It’s especially amazing in this pasta dish because the tagliatelle absorbs the sauce.

A bowl full of goodness

Seriously this pasta could not be easier. The longest part is waiting for the water to boil. All you do is heat the cream and butter up in skillet over extremely low heat (I had mine on the lowest heat setting) and then add your cooked pasta and done. I served it directly out of the pan with the Parmesan shavings and chives on top. I can’t really think of any way to make this dish any better. Granted – it isn’t healthy by any means, but when you just need an easy, quick, and comforting meal, this is it.

With this being my last post before Christmas, I just want to wish everyone happy holidays and happy eating! 🙂

 

 

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Tagliarelle with Truffle Butter
From Back to Basics by Ina Garten, page 152
Course Lunch
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Ingredients
Course Lunch
Cuisine Italian
Prep Time 10 minutes
Cook Time 3 minutes
Servings
people
Ingredients
Instructions
  1. Bring large pot of water to a boil and add 1 tablespoon of salt.
  2. Meanwhile, in large skillet, heat the cream, butter, 1 teaspoon salt, and 1/2 teaspoon pepper over very low heat and mix to combine. Keep the butter and cream over very low heat.
  3. Add the pasta to the boiling water and cook according to package directions. If using Cipriani brand, it'll only be 3 minutes. When the pasta is cooked, reserve some cooking liquid and drain the pasta. Add the drained pasta to the butter and cream. Add as much of the pasta water as needed to keep the pasta very creamy.
  4. Garnish with with chives and shaved Parmesan.
Recipe Notes

If you don't have tagliarelle (aka tagliatelle), fettuccine works well.

 

Share this Recipe

The Spice of Life

You guys, it’s getting creepily close to Christmas and I’m not sure if I’m excited or sad! Maybe some of both. Excited for the holiday and sad that it is passing by so quickly!  As I sit here to write this, I have A Year Without a Santa Claus on tv and just listening to it brings back some of the childhood excitement the season brings me.

Having a little taste test before bed

With it being so close to the holiday, tis the season for some quality gingerbread. I’m not talking about the fancy Martha Stewartesque gingerbread houses all decked out with their candy cane gates and jolly rancher swimming pool. Ina offers up a much different version of gingerbread. It is a rustic dessert that is dense, spicy, and sweet. This is a perfect addition to any holiday dessert table this year. Also, it makes the whole house smell AMAZING. Think of it as edible potpourri. The orange frosting on top adds more flavor to the cake but you can opt to skip it and simply sprinkle it with powdered sugar.

How could this possibly be bad?!?!

This cake is sweetened by molasses, there is no other sugar actually in it. Molasses is a very dark, sweet, smoky syrup that gives gingerbread its unique color and flavor. One thing I did want to look up is what exactly unsulfured molasses is since the recipe specifically called for it. I’ve never really paid attention in the store. According to my research, molasses is the by product of the sugar making process. So when the sugar cane is crushed to make the little sugar granules we use to sweeten almost anything, the leftover is molasses. In some instances, sulfur is used during this process. I can only imagine that the sulfur adds a not too pleasant taste. I have also learned that most molasses in the states is unsulfured, so you don’t really have to worry about it. It’s always safe though to check the label to make sure.

Bubbly molasses and butter

This cake also has it’s fair share of spice in it. A whole teaspoon and a half of ground ginger root (it is gingerbread after all), cinnamon, and cloves give the cake balance with the earthy sweetness of the molasses. Another balancing ingredient which I think it totally necessary is the orange zest. You can’t taste it too much in the cake but it definitely adds a layer of flavor and helps cut through the sweetness.

I did make a few changes to the recipe, not major, but some differences. I didn’t use the recommended golden raisins, I used the regular ones. They are easier to find, taste the same, and I think more nostalgic looking. It reminds me of the applesauce cake my grandma made with the dark raisins in it. Also, I don’t have an 8×8 pan so I had to improvise. I do have a 6-cup bundt pan which worked perfectly, all I had to do was up the baking time by 15 minutes. If you use the bundt pan, I recommend baking the gingerbread for 45 minutes and check it and if it needs more time, add 5 minutes then check again. I got about 15 slices out of the bundt cake which was great as I had planned to take it to a work holiday lunch the next day.

A little edible decoration never hurt…

I decided to add a little extra Ina to my gingerbread. A mantra of hers is that she always garnishes a dish with an ingredient in the dish, “so you know exactly what’s in it.” So, I used my special zester that peels little strips off of the citrus. For this recipe, I zested half the orange which went into the cake, then I used this zester on the rest of the orange for the garnish. This isn’t necessary, you could just zest the rest of the orange regularly into the frosting to add extra flavor if you wanted. If you want to purchase a zester like this one, check out the amazon link below. Just make sure you zest BEFORE you cut and juice the orange, otherwise it’ll be a mess.

A great wine to pair this with is Winc’s new sparkling wine, Fink’s Widow. Bubbly just screams holidays and it is great for cocktails or after a meal with dessert. It has a lot of great apple and even pineapple flavors that are really crisp on the palate with the effervescence. You can’t beat the price on this one – only $13. That’s about the same price as prosecco. Many sparkling wines are difficult to find that cheaply (that are good), but this one is definitely a winner. It’s great on it’s own, but I was tempted into turning it into a holiday mimosa. Use this link for a discount on your first order: https://hi.winc.com/2lhy61q4ll7.

FW spreading some holiday cheer!

I first got the idea for this cocktail by seeing sugared cranberries and wanting to make them. When you make sugared cranberries, you cook them for a little and then let them soak in a mixture of sugar and water. The leftover syrup is turned slightly red from the cranberries and has great flavors. I added about 2 teaspoons of the simple syrup to 2 Tablespoons of cranberry cocktail mix and then topped it with the Finke’s Widow. I put the finished sugared cranberries on a large toothpick as garnish. SO GOOD! The cranberry flavor is balanced out by the sweetness of the syrup and the wine adds some crispness to the drink. This is one you’ll definitely want to make for your holiday party. As an alternative to the sugared cranberries, you can always freeze some fresh cranberries and use them as ice cubes in your drink as garnish and to keep the drink cold without watering it down.

Festive and refreshing


Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail
Print Recipe
Old-Fashioned Gingerbread
From Back to Basics by Ina Garten, page 202
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 3 hours
Servings
people
Ingredients
Course Dessert
Prep Time 15 minutes