Ode to the One-Pan Meal
Posted: January 20, 2011 Filed under: Recipes | Tags: Chris Kimball, Cooking, Cooks' Illustrated Magazine, Food, Greek-style shrimp with tomatoes and feta, Mark Bittman, Quick and Easy Dinners, Recipes, Skillet apple crisp, Skillet meaty lasagna, Today Show Leave a comment »
Photo: MarkBittman.com
The one-pan meal. Flavorful, easy-to-prepare, and minimal clean-up. I have become an unabashed fan. Two of my favorite one-pan recipes are Moroccan Chicken and Rice and Mark Bittman’s Cannellini with Shredded Brussels Sprouts and Sausage. Both make it into pretty regular rotation on my weekly what-to-cook-for-dinner playlist.
Always on the lookout for more, I was thrilled when Chris Kimball, editor of Cook’s Illustrated magazine, appeared on the third hour of this morning’s Today Show with three one-pan recipes: Greek-style shrimp with tomatoes and feta; Skillet meaty lasagna; and Skillet apple crisp. First up for me will definitely be the Greek-style shrimp, so I’ve included it below.
Three more great reasons to cook at home.
Eat well!
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Greek-style shrimp with tomatoes and feta
Chris Kimball, Cook’s Illustrated (Sept. 1, 2010)
Ingredients
- 1 1/2 pounds shrimp, peeled and deveined, tails left on, if desired (see note)
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons ouzo (see note)
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 1 teaspoon grated zest from 1 lemon
- Table salt and ground black pepper
- 1 small onion, diced medium (about 3/4 cup)
- 1/2 medium red bell pepper, stemmed, seeded, and diced medium
- 1/2 medium green bell pepper, stemmed, seeded, and diced medium
- 1/2 teaspoon red pepper flakes
- 1 (28-ounce) can diced tomato, drained, 1/3 cup juices reserved (see note)
- 1/4 cup dry white wine
- 2 tablespoons coarsely chopped fresh parsley leaves
- 6 ounces feta cheese , crumbled
- 2 tablespoons chopped fresh dill leaves
Preparation
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. Serve the shrimp with crusty bread or steamed white rice.
1. Toss shrimp, 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in small bowl until well combined. Set aside while preparing sauce.
2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, red and green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover skillet and cook, stirring occasionally, until vegetables release their moisture, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 5 minutes longer. Add remaining 4 teaspoons garlic and red pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo; increase heat to medium-high and bring to simmer. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season to taste with salt and pepper.
3. Reduce heat to medium-low and add shrimp along with any accumulated liquid to pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes for extra-large or 7 to 11 minutes for jumbo, adjusting heat as needed to maintain bare simmer. Remove pan from heat and sprinkle evenly with feta. Drizzle remaining tablespoon oil evenly over top and sprinkle with dill. Serve immediately.
Serving Size
Serves 4 to 6
Pancakes for those who prefer thin to thick
Posted: January 18, 2011 Filed under: Recipes | Tags: Aunt Jemima, Baking and Confections, Breakfast, Cooking, Food, IHOP, Maple Syrup, Pancakes, Recipes Leave a comment »
Photo: leedsstudent.org
Recently, I discovered that National Pancake Day (courtesy of IHOP) is coming up soon, on March 1st to be exact (one free short stack between 7:00 and 10:00 a.m. in exchange for a small charitable donation), which got me thinking about the flap jack.
I’m probably in the minority on this one, but I have do admit, I don’t love them. I never make them and never order them when I’m out for breakfast. For some reason I find their fluffiness unsatisfying from start to finish.
As a kid, I used to eat pancakes, but they were different: a cross somewhere between the standard flapjack and a crepe, and often the size of the whole plate. Remembering this, and now wanting to cook pancakes in longer than I care to say, I sent an email to my mother asking for the recipe. I knew it was simple – four or five ingredients, at most, all mixed in a blender, but what were the ingredients and their amounts? Alas, my mother had long ago lost the secret recipe. This was not good news, as in the intervening days, I had become like a dog with its proverbial bone. I needed to find a similar recipe, and I did on Cooks.com. It’s not exactly the same, but it’s close enough. I offer this thinner take on pancakes to you below.
If it was me, once the pancakes have been cooked to perfection, I would stack them two or three high, smear butter in between and on top, then douse them with a good pour of Aunt Jemima (accompanying my ambivalence towards fluffy pancakes is a general dislike of pure maple syrup, this to the horror of my brother and in spite of my Canadian heritage). And I have vague memories of snowy Sunday mornings, sitting at the kitchen table with a pile of hot thin pancakes in front of me, and instead of syrup, I would spread thick layers of strawberry jam in between and on top. Now that sends me back…
Enjoy!
| GRANDMA’S THIN PANCAKES | |
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Read more about it at http://www.cooks.com/rec/view/0,164,153179-246197,00.html
Content Copyright © 2011 Cooks.com – All rights reserved. 3 eggs
1 1/2 c. flour 1/2 tsp. salt 3 tbsp. butter, melted 2 c. milk 2 tsp. baking powder 3 tsp. sugar Mix all ingredients in blender, adding butter last. This is a crepe-like batter. Fry on lightly greased preheated grill.
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Mark Bittman Does It Again – Three Recipes to Change Your Life
Posted: January 5, 2011 Filed under: Recipes | Tags: Broccoli Stir-Fry With Chicken and Mushrooms, Cooking, Crunchy Cabbage Salad, Healthy Eating, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, Lentils and Rice With or Without Pork, Mark Bittman, Real Food, Recipes, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, The New York Times, Today Show, Vegetarian Recipes Leave a comment »
Photo: "Rice and Beans" - Carlos Porto, FreeDigitalPhotos.net
Three recipes to change your life. I originally came across the concept in this past Sunday’s New York Times. The Week in Review section contained a series of articles with the theme “Sustainable Life.” In one piece, Mark Bittman offered a compelling argument for cooking at home (it’s cheaper, healthier, and sometimes faster than eating out), along with three recipes that he believes can change the way we eat and live. It’s a simple premise – cook and eat real food. And Mr. Bittman shows us how to start.
The three recipes are: Broccoli Stir-Fry With Chicken and Mushrooms; Lentils and Rice With or Without Pork; and Crunchy Cabbage Salad.
Each includes an extensive list of variations and substitutions so that, should decide to embark upon a cooking adventure, you’ll be able to stretch three meal ideas into a few dozen.
As Mark Bittman said to Meredith Viera on this morning’s Today Show, “What you need is not so much a diet as a way to eat.”
Amen to that.
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Broccoli Stir-Fry With Chicken and Mushrooms
Published: December 31, 2010
Yield: 4 servings.
2 tablespoons good-quality vegetable oil
2 tablespoons minced garlic
1 tablespoon minced fresh ginger
4 scallions, chopped
1 pound broccoli, trimmed and cut into bite-size pieces, the stems no more than 1/4-inch thick
8 ounces button mushrooms, cleaned, trimmed and sliced
Salt
8 ounces boneless, skinless chicken breasts or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
2 tablespoons soy sauce
Freshly ground black pepper.
1. Put a large, deep skillet over medium-high heat. When it’s hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
2. Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
3. Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
4. Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you’ve scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.
Notes
Stir-fries work with virtually any combination of vegetables; protein-dense food (meat, poultry, fish, tofu, etc.) is optional. Use pork (like shoulder), shrimp, beef (like sirloin), or tofu instead of chicken; slice the meat thinly or the tofu into cubes.
Use cabbage, cauliflower, asparagus, green beans, snow peas, carrots or spinach in place of either the broccoli or the mushrooms or both. Or use other mushrooms.
Use fish sauce instead of soy sauce and finish with a squeeze of lime to give it a Southeast Asian flavor.
Use olive oil, skip the ginger, use onion instead of scallion, and substitute 1 tablespoon chopped rosemary or thyme to give it a Mediterranean flavor profile.
Use coconut milk instead of stock; 1 tablespoon curry powder instead of soy sauce to give it an Indian flavor
Georgina’s Apple Pie – The Best Apple Pie Recipe, Seriously
Posted: November 17, 2010 Filed under: Recipes | Tags: Apple pie, Baking, Cooking, Dessert, Food, Georgina's Apple Pie, Macintosh apples, McIntosh apples, Pies and Pastry, Recipes 3 Comments »
Photo: Benimoto on Flickr, Creative Commons
They’re everywhere at the moment, from the farmers’ market to your local grocery store … white paper bags filled with Macintosh apples. And it’s a good thing, because the best apple pie recipe I know is made with them.
What makes it, in my humble opinion, the best apple pie recipe? Well, first of all, there’s the crust; it’s thin and flaky, which I happen to prefer to a thicker, heavier, doughier crust. The crust is heaven. Second, there’s the filling, starting with the key ingredient, those Macintosh apples. When they’re cooked, they tend to be softer than other varieties; again, this is a personal preference. And mixed with the cinnamon, sugar, nutmeg and tapioca, and topped with butter, well, you’ll have to judge the result for yourself. To me, it bakes into sweet perfection. And lastly, there is the beautifully browned, not burned, crust (there’s a tip for that).
Full disclosure Part I: this is my mother’s recipe – she’s modified it over the years with tips from here and there, making it the divine apple pie that it is today – but I promise this is an unbiased recommendation. Everyone loves my mother’s pie; and her recipe is similar to my sister-in-law’s and her mother’s. Full disclosure Part II: my mother lives in Canada, as do my sister-in-law and her mother, so maybe this is the all-Canadian take on the all-American classic.
Give it a try, you just might like it.
As always, eat well!
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Georgina’s Apple Pie
PASTRY FOR A 2-CRUST PIE
2-½ cups all purpose flour
½ tsp. salt
½ lb. shortening or lard
½ cup ice cold water
Method:
- In a medium bowl, light stir flour and salt with a fork.
- Slice the shortening into one-inch cubes, then add it to the flour and salt. Using a pastry blender, cut in the shortening until it is the mixture is the size of peas.
- Sprinkle in the water, a tablespoon at a time, until the pastry holds together.
- Shape into two balls and flatten into 1/2-thick round disks, wrap in plastic, and refrigerate for at least 30 minutes. Note: you can refrigerate the dough for up to two days, or freeze for three months.
APPLE FILLING
6-7 Macintosh apples, peeled and sliced into pieces about 1/8th of an inch thick
2 tbsp. lemon juice
1 cup sugar
1 tsp. cinnamon
½ tsp. nutmeg
2 tbsp. minute tapioca
2 tbsp. butter
Method:
Preheat the oven to 400 degrees.
- Place the apple slices in a medium bowl and sprinkle with the sprinkle lemon juice.
- In a separate bowl, mix the sugar with the cinnamon, nutmeg, and tapioca.
- Add to the apples and stir, until the apples are coated.
- Let sit the apple mixture sit while rolling out the pie crust.
- Flour your rolling surface and pin. Roll out one piece of the refrigerated dough, from the middle of the disk outwards, making a circle two inches wider than your inverted pie plate.
- Roll the dough around the rolling pin and unroll over the pie plate.
- Fill the pie shell with the apple mixture.
- Cut the 2 tablespoons of butter into small pieces and dot over the apples.
- Roll out the top crust, using the same method as above, and place over the apples. There should be a 3/4-inch overhang of the dough.
- Fold pasty overhang under and then bring over the top crust and pinch to make a decorative edge.
- Use a fork to pierce all over the top pie crust, to vent steam during baking.
- Sprinkle the top of the pie with sugar.
- Cover edges with tinfoil for the first 40 minutes of baking time, and then remove.
- Bake a total of one hour.
Remove from the oven and let cool before serving (preferably some fabulous vanilla bean ice cream).
The Brussels Sprout Recipe for People Who Don’t Like Brussels Sprouts
Posted: November 15, 2010 Filed under: Recipes | Tags: Bon Appetit, Brussels Sprout Hash with Caramelize Onions, Brussels Sprouts, Cooking, Epicurious, Food, Recipes, Side Dishes, Vegetables 1 Comment »I happen to be a fan of Brussels sprouts. I’ll eat them steamed with some of olive oil and salt, or braised for a bit in the oven. I’ll eat them pretty much any way. But I’ve come to realize that not everyone feels the same way as I do about this sometimes maligned vegetable. The intent behind today’s post is to create some converts. And, if there is one Brussels sprout recipe that can accomplish the goal, this is it.
Photo: Epicurious
Epicurious’ Brussels Sprout Hash with Caramelized Shallots. The recipe was originally published in Bon Appetit in November 2007. That same Christmas, I was introduced to it by my brother and sister-in-law, both of whom love good food as much as I do and, admittedly, are better cooks.
The recipe is deceptively simple in its use of ingredients and its preparation. The caramelized shallots make the dish slightly sweet, while the most arduous step is cutting the sprouts into the 1/8-inch slices.
Give it a try as a side for your Thanksgiving meal.
Buon appetito!
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Brussels Sprout Hash with Caramelized Shallots
yield: Makes 8 to 10 servings
Ingredients
- 6 tablespoons (3/4 stick) butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse kosher salt
- 2 tablespoons apple cider vinegar
- 4 teaspoons sugar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons extra-virgin olive oil
- 1 cup water
Preparation
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
What’s In Season – November
Posted: November 1, 2010 Filed under: Need to Know | Tags: Arborio rice, Cooking, Epicurious, Food, Fruits, Giada De Laurentiis, In Season, Mark Bittman, Mushroom Risotto, Porcini Mushrooms, Recipes, Smitten Kitchen, Vegetables Leave a comment »
Photo: LifeStyleFood
The harvest is coming to and end … culminating in the Thanksgiving feast. As the weather turns colder, we instinctively turn to comfort foods. And the seasonal fruits and vegetables seem instinctively to know this.
Vegetables:
Broccoli, mushrooms, pumpkins, spinach, sweet potatoes, winter squash.
Fruits:
Cranberries, oranges, pears, pomegranate, tangerines.
Recipes:
If salads are your thing, look no further than Mark Bittman’s Roasted Sweet Potato Salad or 101 Cookbooks’ Bulgur, Celery and Pomegranate Salad. For a main course, you can try Spinach, Pesto, and Fontina Lasagna or Artic Char with Chinese Broccoli and Sweet Potato Puree, both from Epicurious.com. And this month, we’ll turn to Smitten Kitchen for dessert: Cranberry Pecan Frangipane Tart – sounds divine.
As for mushrooms, which I love, I have two suggestions. The first is mushroom crostini (like bruschetta but with mushrooms). With the holidays coming, it’s always good to have a few go-to appetizers that you know your guests will love. Martha Stewart offers up Wild Mushroom Crostini. The second recipe is Mushroom Risotto. The official version of my favorite locked away in a storage unit in one of the outer boroughs, I discovered a recipe by Giada De Laurentiis and modified it slightly to match the memory of the one I love. I made it yesterday and, I have to say, it was delicious. The recipe, along with my changes, are included below.
As always, enjoy the season and eat well!
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Giada De Laurentiis, “Everyday Italian“
Ingredients
- 8 cups canned low salt Chicken Broth
- ½ oz dried porcini mushroom
- ¼ cup unsalted butter
- 2 tablespoons Olive Oil
- 2 cups finely chopped Onions
- 10 oz white Mushrooms finely chopped (I used cremini mushrooms)
- 2 Cloves Garlic minced
- 1½ cups Arborio rice or short-grain white rice
- 2/3 cup Dry White Wine
- ¾ cup frozen pea thawed (I omitted the peas)
- 2/3 cup grated Parmesan
- salt and freshly ground black pepper optional
Method
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Note: If you’re short on broth, as I was last night, instead of reconstituting the porcini mushrooms in the chicken broth, do it 2-3 cups of boiling water (for about 20 minutes). Remove the mushrooms with a slotted spoon and follow the directions above. You’ll be left with the “porcini broth” which you can run through a strainer, adding it to your chicken broth. You’ll have more than enough to cook the arborio rice and the flavors are all there.
Irresistible Pumpkin Cheesecake Courtesy of Warren Brown
Posted: October 27, 2010 Filed under: Recipes | Tags: CakeLove, Cooking, Desserts, Food, Pumpkin, Pumpkin Cheesecake, Pumpkin Clove Pound Cake, Pumpkin pie, Recipes, Today Show, Warren Brown 5 Comments »
Warren Brown - "United Cakes of America"
I was shopping at Whole Foods a couple of weeks ago, when on impulse, I picked up one can of pumpkin (the store had strategically positioned the display at the end of the aisle). Since then, every time I opened the cupboard, this lonely can was staring me in the face, and I was determined to find something to do with it. The obvious solution would have been to make a pumpkin pie, but I’m not a fan of pumpkin pie. I do, however, love apple pie, my mother’s apple pie in particular, but I digress.
A solution arrived in the form of Warren Brown, founder and owner of Washington DC’s CakeLove and Love Cafe, who appeared on the Today Show this morning. Yes, he offered his recipe for pumpkin pie, but even better, he prepared his take on Pumpkin cheesecake. Now, that’s a pumpkin dessert about which I can get excited. And there was a Pumpkin clove pound cake with Cream cheese icing, which sounds pretty fabulous as well. In fact, they both have such great potential that I’m not sure which dessert to choose for my single can of pumpkin.
The cheesecake recipe is included below, and here’s the link to the Today Show site where you can find the recipes for all three desserts. And, if you’ve not heard of Warren Brown, he has an amazing story to tell about how he found his passion. It’s an inspirational a read.
But, back to food … pick your perfect pumpkin dessert and get cooking!
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Recipe: Pumpkin cheesecake
Warren Brown
Ingredients
- For the graham cracker crust
- 3 ounces unsalted butter, melted
- 5 ounces graham crackers, crushed into powder
- 3 tablespoons super fine granulated sugar
- 1/2 teaspoon dry ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/8 teaspoon sea salt
- For the pumpkin cheesecake
- 1 1/2 pounds Philly brand cream cheese
- 10 ounces (1 1/4 cups) super-fine granulated sugar
- 1/2 teaspoon dry ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves, freshly ground
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon allspice (powder)
- 1/2 teaspoon sea salt
- 1 15-ounce can of pumpkin (unsweetened)
- 1 tablespoon vanilla extract
- 2 teaspoons dark rum (optional)
- 1 tablespoon lemon juice, freshly squeezed
- 5 eggs (large)
- 1 cup heavy cream
Preparation
To make the graham cracker crust:
Pre-heat the oven to 300 degrees and set the rack on the middle shelf.
Stir to combine graham crackers through salt in a bowl. Drizzle melted butter over ingredients and mix until evenly moistened.
Spray bottom and interior sides of one (1) cake pan (9-inch-by-3-inch) or individual baking dishes with non-stick spray.
Scoop crust ingredients into pans and press down evenly until smooth. Use a flat bottom tool for best results (we use a baking mallet).
Bake until fragrant and browned at the edges, about 15 minutes. Remove and cool on counter.
To make the cheesecake:
Prep ahead of time to remove some of the water content from the canned pumpkin:
Double fold plain white paper towels on a cookie sheet. Scoop pumpkin onto the towels and spread to height of 1/2 inch. Cover with single layer of paper towel; let sit for 30 minutes.
Whisk to combine the pumpkin, lemon juice and vanilla extract in a medium bowl. Set aside.
Batter directions:
In a stand mixer with the flat beater, beat to smooth out the cream cheese on slow to medium speed for about 1 minute.
Combine sugar through salt in a medium bowl and whisk to blend.
Scrape cream cheese from sides, reduce mixer to lowest speed, add sugar mixture one third at a time. Allow each scoop to incorporate thoroughly before proceeding. To avoid aerating the batter, don’t run mixer on higher speeds than low.
Add the pumpkin mixture 1/4 cup at a time, waiting between additions for the contents to combine with the base batter.
Add the eggs one at a time, waiting between additions for the contents to combine with the base batter.
Add the cream in a slow drizzle. Stop the mixer, scrape the sides and run on low for another 20 seconds.
Pour the batter into the prepared pans filling no more than 3/4 of the way. (The 9-inch-by-3-inch pan should hold one recipe with room to spare at the top. Higher pan helps protect from undue browning across the top.)
Place the filled cake pan in a roasting pan with high sides and place on the rack in the preheated oven. Pour enough steaming water between the cake pan and roasting pan to come about 2/3 up the side of the cake pan. Bake until the center is slightly wobbly when the pan is shaken, about 80 to 90 minutes.
Turn off heat, prop oven door ajar, and leave alone for 60 minutes.
Remove pan from water bath and cool on the counter until it’s room temperature. Cover in plastic wrap and refrigerate for at least 4 hours.
Remove from the cake pan by warming the bottom, either over an open flame for a few seconds or in a water bath. Place parchment, plastic wrap or wax paper over top of the cake before inverting to remove the cake. Quickly turn over to place on a cake plate.
Serve chilled with freshly whipped cream or ice cream of choice.
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