Boston Cream Whoopie Pies Recipe

I’ve had a recipe for Boston cream pie bookmarked for a while, but haven’t had an occasion to make it, so this seemed like the perfect opportunity to use a few components of that recipe to make these Boston cream whoopie pies. Vanilla cookies filled with a rich pastry cream and topped with a smooth chocolate glaze – a perfect handheld version of Boston cream pie! These do require a bit of advanced planning, as the pastry cream needs at least a few hours to set up in the fridge before assembly. I’ve failed at pastry cream more times than I care to tell you, but this recipe yielded success for me finally, yay! Before sending these whoopie pies off to work with Shane, I topped them with a few sprinkles in the name of celebration – happy Pi Day everyone.

By Tracey

Boston Cream Whoopie Pies

cookies from Annie’s Eats

Ingredients:

Pastry Cream

• 1 cup half-and-half
• 3 large egg yolks
• 1/4 cup sugar
• pinch salt
• 2 tablespoons all-purpose flour
• 2 tablespoons cold unsalted butter, cut into two pieces
• 3/4 teaspoon vanilla extract

Cookies

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 8 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg plus 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup milk (I used whole)

Glaze

• 1/4 cup heavy cream
• 2 oz bittersweet or semisweet chocolate, finely chopped
• 1 teaspoon light corn syrup (optional)

Directions:

To make the pastry cream: Add the half and half to a medium saucepan and set over medium heat. Cook until the the half and half comes to a simmer. Meanwhile, in a medium bowl, whisk the egg yolks, sugar, and salt until smooth, then add the flour and whisk to incorporate completely. When the half and half reaches a simmer, remove the pan from the heat, and, whisking constantly, slowly drizzle it into the yolk mixture. Add the now warmed yolk mixture back to the saucepan.

Set the pan over medium heat and cook, whisking constantly, until the mixture thickens slightly. Reduce the heat to medium-low and continue cooking, still whisking constantly, until bubbles burst on the surface of the mixture (this took about 4-5 minutes total for me). Turn off the heat under the pan, and whisk in the butter and vanilla until completely incorporated. Strain the pastry cream through a fine-mesh strainer into a heatproof bowl. Spray a piece of parchment paper with nonstick cooking spray, then press the parchment against the surface of the pastry cream. Refrigerate for at least 2 hours, or up to 24, before using.

To make the cookies: Preheat oven to 350 F. Line two baking sheets with parchment paper.

Whisk the flour, baking powder and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and egg white and beat until well combined, stopping to scrape down the sides of the bowl once. Mix in the vanilla. With the mixer on low, alternately add the dry ingredients in 2 additions, and the milk in 1, starting and finishing with the dry ingredients. Beat just until incorporated (the batter will be fairly thick).

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter into about 1 1/2-inch rounds onto the prepared baking sheets, leaving about 1-2 inches between the cookies. (Note: I tried to make a few cookies using a cookie scoop to portion the batter instead of piping, and they came out really jagged so while I won’t say don’t do it, I advise against it.) Bake for 8-9 minutes, or until the cookies spring back when lightly pressed (they won’t take on much color). Transfer the baking sheet to a wire rack and let the cookies cool for 5-10 minutes before removing them to the rack to cool completely.

To make the glaze: Add the cream to a small saucepan. Bring to a simmer, then add the chocolate and corn syrup (if using – the syrup just makes the glaze a bit more shiny, but you don’t need it.) Let stand for about 1 minute, then gently whisk the mixture until the chocolate is completely melted and smooth. Set the mixture aside to thicken slightly, until the consistency is right for spreading – about 5-10 minutes.

To assemble: Match the cookies in pairs by size. Spread the top (the rounded side) of one cookie in each pair with a little bit of the glaze. Let the glaze set (you can transfer the cookies to the fridge to speed this up). Transfer the pastry cream to a pastry bag fitted with a small round tip. Pipe about 1 teaspoon of pastry cream onto the flat side of the other cookie in each pair. Top with the glazed cookie and press lightly to push the pastry cream to the edges.

Makes about 24 sandwich cookies (you will probably have a little extra pastry cream).

Birthday Oreo Ice Cream

By Tracey

Birthday Oreo Ice Cream

barely adapted from Pennies on a Platter

Ingredients:

• 1 cup whole milk
• 2 cups heavy cream
• 6 large egg yolks
• 1/2 cup sugar
• pinch salt
• 1 tablespoon vanilla extract
• 15 Birthday Oreo cookies, coarsely chopped

Directions:

Add the milk and heavy cream to a medium saucepan set over medium heat. Warm until bubbles start to form around the edges of the pan. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar and salt together. Slowly pour the warm milk mixture into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).

Pour the custard through a fine mesh strainer into a heatproof bowl. Add the vanilla and stir to combine. Cover and chill the mixture thoroughly in your refrigerator (I always have the best results when I chill overnight).

Freeze the custard in your ice cream maker according to the manufacturer’s instructions. As you transfer the ice cream to a container for storing, fold in the chopped Oreos with a rubber spatula. Store in an airtight container in your freezer.

Pumpkin Chocolate Chip Squares Recipe

By Tracey

Pumpkin Chocolate Chip Squares

from Martha Stewart

{Note: If you don’t have pumpkin pie spice you can substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice, and 1/2 teaspoon cloves.}

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/4 cups sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 12 oz (about 2 cups) chocolate chips (I used a combo of milk chocolate and bittersweet)

Directions:

Preheat oven to 350 F. Line a 13×9 baking pan with aluminum foil, leaving an overhang on opposing sides so you can lift the bars out after they bake. Spray the aluminum foil with nonstick cooking spray.

Whisk the flour, pumpkin pie spice, baking soda and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and beat to combine (don’t be worried if the batter looks curdled, it’ll come together in the next step). With the mixer on low, add the dry ingredients in two additions, beating just until combined. Fold in the chocolate chips with a rubber spatula.

Transfer the batter to the prepared pan and spread into an even layer. Bake for 35-40 minutes, or until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely.

Use the aluminum foil to lift the bars out of the pan and cut them into squares.

Super Fast: Pofosen Recipe

By Robin

Pofosen

Ingredients:

• 8 slices bread
• your favorite jam
• 3 eggs
• 3 T. milk
• panko bread crumbs, about 1 1/2 cups- you may use any plain bread crumb
• powdered sugar
• Oil for frying, about 1/2 inch deep in pan

Directions:

Over medium heat, heat oil in a skillet. Spread jam on one side of 4 slices of bread. Place the other slices of bread over top of the jam slices making a jam sandwich. Whip eggs with milk. Dip jam sandwiches in egg mixture and then into the plate of bread crumbs, coating both sides and edges. When oil is hot, fry one sandwich at a time until golden brown on each side. Remove to paper towel-lined platter. Sprinkle with powdered sugar and cut into four triangles. Serve immediately. Makes 16 pieces, serves 4-8.

Pineapple Squares Recipe

This year I did things a little differently. I asked each family member what treat they would like me to make for Christmas. Thinking I knew my husband like a book, I thought for sure he would choose Buckeyes or Ting-a-lings but no, he chose a recipe his mother made when he was a boy, one of which I had never heard of before: Pineapple Squares.

By Robin

Pineapple Squares

Ingredients:

Crust:

• 2 1/2 cups AP flour
• 1 1/4 cups butter, chilled and cubed
• 2 T. sugar
• 1 cup shredded sweetened coconut

Filling:

• 20 ounce can crushed pineapple- do not drain!
• 1 egg beaten
• 2 T. cornstarch
• 1 cup sugar
• 1/4 cup water
• 4 ounce container green candied or glazed cherries
• 4 ounce container red candied or glazed cherries

Directions:

In your stand or hand mixer blend the crust ingredients until a fine crumb is formed. Set aside 3/4 cup crumb mix and with the rest press into a greased 9x13 inch baking dish. Bake in a 350 degree oven for 20 minutes. Meanwhile in a double boiler stir the filling ingredients, except the cherries, until thickened. Stir in cherries. Pour over baked crust. Sprinkle with remaining crust mixture and bake for another 25 minutes. Cool completely and sprinkle with powdered sugar. Cut into 24 squares wiping the knife between cuts. Makes 24 pieces.

These are not only beautifully festive, they are very tasty too.

Apple Pie Enchiladas Recipe

By Robin

Apple Pie Enchiladas

Ingredients:

• 1 can apple pie filling
• cinnamon for sprinkling
• 6 eight inch flour tortillas, the freshest possible
• 1/2 cup butter
• 1/2 cup water
• 1/2 cup white sugar
• 1/2 cup brown sugar

Directions:

In a sauce pan over medium heat, bring butter, water, and sugars to a boil. Boil for 5 minutes. In the meantime, open the can of apples and run a knife through them to cut that apples into smaller chunks. Spread 1/3 cup filling down the center of each tortilla and sprinkle generously with cinnamon. Roll each tortilla and press seam side down in an 11x7 inch baking dish. Once the caramel mixture has boiled for 5 minutes, pour over enchiladas and let sit for about 20 minutes- this helps soften the tortillas. Bake enchiladas in 350 degree oven for 20 minutes. Serve topped with vanilla ice cream and that delicious caramel sauce. Serves 6.

Note: Your tortillas must be fresh or they will be too tough for this recipe.

Acorn Squash Pasta Bowls Recipe

Now this is a proper pasta bowl. Not like those bready bowls filled with mushy pasta from the famous pizza chain- I should not judge, I have never had one but I still think they are over the top, don't you? Too much starchy carbs. Ma was here a few weeks ago and was telling me about the best squash dish she had ever had. But there was one problem, the lady who made the dish would not give Ma the recipe, even after Ma had asked on a few occasions. I hate when people don't share their recipes. Well Ma and I figured out how to make that squash dish on our own and it was delicious. With a few more tweaks, I made the dish even better, I think, by adding pasta and toasted hazelnuts.

Here is a tutorial the recipe will follow:

Lay the squash in a stable position on the counter top, it must not wobble. Make a cut at the top of the squash parallel to your counter top. I microwaved my squash about 5 minutes to soften it so that it could be cut. Scoop out the seeds.

Drizzle the insides with olive oil and sprinkle with Kosher salt and pepper. You will have to turn the squash in your hands to get all of the insides covered.

Roast the squash in a 400 degree oven for 35 minutes or until fork tender. In the last 20 minutes of roasting the squash, boil your fettuccine pasta until al dente and start your sauce. To a large skillet over med-low heat melt butter, add garlic and saute for one minute then add cream, nutmeg, salt and pepper, and 1 cup cheese. Stir until mixture is hot through and cheese is melted. Do not let this bubble at all or the sauce will "break."

Add your drained pasta to the sauce and stir until the noodles are all covered in sauce. Using a large fork spin large amounts of pasta into "nests" and stuff down into each squash evenly.

See how nicely that is done. So nice and neat. Pour any remaining sauce over the pasta then top with the remaining 1/2 cup of cheese and return to the oven for 10 minutes or until cheese is melted and bubbly.

To Serve- Place the squash on a pretty platter. At the table, in front of your guests- because it is all about presentation- cut each squash in half evenly and plate, I used shallow bowls. Sprinkle with toasted hazelnuts and fresh parsley.

I found this to be a sophisticated and elegant dish that could be served as the pasta course at a fancy dinner party or family style with a huge salad and crusty bread. Personally, the best part was the toasted hazelnuts, they really made this dish pop.

By Robin

Acorn Squash Pasta Bowls

Ingredients:

• 2 acorn squash
• 1/2 pound fettuccine
• 2 T. butter
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1/2 tsp. freshly grated nutmeg
• 1/4 tsp. Kosher salt
• 4 grinds black pepper
• 1 cup grated Gruyere cheese, plus 1/2 cup for later
• 3 T. toasted chopped hazelnuts
• 2 T. fresh parsley, minced

Directions:

Lay the squash in a stable position on the counter top. Make a cut at the top of the squash parallel to your counter top. Scoop out seeds. Drizzle the insides with olive oil and sprinkle with Kosher salt and pepper. You will have to turn the squash in your hands to get all of the insides covered. Roast squash in a 400 degree oven for 35 minutes or until fork tender. In the last 20 minutes of roasting, boil your fettuccine pasta until al dente and start your sauce. To a large skillet over med-low heat melt butter, add garlic and saute for one minute then add cream, nutmeg, salt and pepper, and 1 cup cheese. Stir until mixture is hot through and cheese is melted. Do not let this bubble at all or the sauce will "break." Add your drained pasta to the sauce and stir until the noodles are coated. Using a large fork spin large amounts of pasta into "nests" and stuff down into each squash evenly. Pour any remaining sauce over the pasta then top with the remaining 1/2 cup of cheese and return to the oven for 10 minutes or until cheese is melted and bubbly. To serve, cut each squash in half evenly and place on a pretty platter. Sprinkle with toasted hazelnuts and fresh parsley. Serves 4.

Super Fast: Company Bread

Time to start throwing the Super Fast recipes at you. This time of year we are all so busy getting ready for the holidays. Here is a recipe taught to me by my old Army pal, Anne. We met in Germany and she had me over many times for lunch. One of my favorite things that she made for me and some of the other girls in our group was Company Bread- at least that is what I have dubbed it. Now I don't want to hear it, "those are canned biscuits Robin Sue." Canned biscuits schmiscuits. So what? I probably only buy these things three times a year, so once in a while it is ok to cheat a little. Anyway this makes a beautiful and tasty loaf, super fast.

By Robin

Company Bread

Ingredients:

• 2 cans Pillsbury Grands! jr. Golden Layers, Butter Tastin' biscuits
• 2 T. melted butter
• 1 tsp. fresh rosemary, chopped fine
• few stems of thyme leaves, leaves only
• pinch kosher salt
• pinch fresh ground black pepper

Directions:

Remove biscuits for the cans and separate each biscuit in two layers. Stand the layers up in a 9x5 inch loaf pan. Place the halves three across and continue to fill the pan that way until full. They will be squished in there tightly. To the melted butter add the seasonings, mix well and spoon over the bread. Bake in a 350 degree oven for 25 minutes or until golden and no longer doughy in the center. You may have to cover the loaf with foil in the last 5 minutes. To serve, let cool for a bit and then cut with a serrated knife. Serves 8.

Note: You may use any fresh or dried herbs that you desire. I have even added Parmesan cheese before.

Kielbasa Sauerkraut Buns Recipe

Sunday night dinners are a different ball game, aren't they? Growing up we never had a formal Sunday night dinner because Ma made us a big Sunday afternoon dinner with all the fixin's. So Sunday night was always something simple like an omlet, buttered pastina, or Elios frozen pizza then off to eat it all in front of the TV while watching the "Million Dollar Man." Sunday night dinner is the same way in our house now, pretty much a fend for yourselfer. While in Germany, Himself's brother and family lived in the next village over and we shared many Sunday night suppers together. These Kielbasa Sauerkraut Buns made the menu many times and are so delicious. With the temps dropping, I find myself digging into the ole recipe box for warm and comforting recipes like this one.

By Robin

Kielbasa Sauerkraut Buns - Adapted from an old Taste of Home recipe

Ingredients:

• 5 strips bacon, sliced
• 1 sweet onion chopped
• 1- 14 ounce can sauerkraut, drained
• 1/2 pound kielbasa, chopped
• 1 clove garlic, minced
• 1/4 cup brown sugar
• one box Hot Roll Mix
• 1 egg yolk mixed with 2 t. water
• poppy seeds

Directions:

In a large skillet, over med-high heat, fry bacon until crisp. Remove bacon to a paper towel lined plate. Drain off most of the bacon grease leaving about 2 T. in the pan. Add onions and fry until translucent and starting to brown. To the onions add sauerkraut, kielbasa, garlic, bacon, and sugar. Cook about 15-20 minutes, stirring occasionally. While the sauerkraut mixture is cooking, make the hot roll mix according to the package directions. Remove sauerkraut mixture form the stove. Divide the dough into 12 equal balls. Roll each one flat and fill with 1/4 cup sauerkraut mixture. Pull dough together to close bun pinching the seams together. Place seam side down on a greased cookie sheet. Brush each bun with egg wash and sprinkle with poppy seeds. Bake in a 350 degree oven for 16 minutes or until golden brown. Makes 12 buns.

Harvest Chicken and Biscuits

A super simple and delicious one-dish dinner to warm your chilly nights. While reading some of my favorite blogs and looking for inspiration for dinner one night, I came across Debbie's Mocha Me and found that she made this terrific Chicken Recipe. It was so simple and having all of the ingredients, plus some, I thought to try it out. Trying desperately to get as many fruits and vegetables in my family as I possibly can I added celery, sweet potatoes, and apples to the mix then topped it all off with biscuits for a comforting, Autumn, one-dish dinner.

By Robin

Harvest Chicken and Biscuits - based on Debbie's Chicken Recipe

Ingredients:

• 3.5 pounds boneless skinless chicken thighs
• 1 package Good Season's Italian Dressing Mix
• 1/2 cup brown sugar
• 2 stalks celery, sliced
• 1 sweet potato, diced small
• 3 small gala apples, cored and sliced

Directions:

One 12 count bag Pillsbury frozen buttermilk biscuits

In a large bowl mix sugar and dressing mix well. Add in chicken, vegetables, and apples and toss until well coated. Pour into a large greased baking dish being sure that the chicken is on top. Bake for 1 hour in a 375 degree oven or until veggies are fork tender. Top with biscuits and bake another 18 minutes. Serve in bowls. Serves about 8.

Banana Split Pie Recipe

Way back when, when I was a waitress at a local family restaurant in NJ, a fellow waitress made for us the most delectable pie - Banana Split Pie. It had us ooh-ing and ah-ing and even mmmm-ing. The owner of the restaurant liked it so much, she asked for the recipe and put the pie on our dessert menu. I don't think the waitress made a red cent off the sale of those pies, and we sold them like hotcakes. Funny thing though, the pie had raw eggs in it and back then we thought nothing of it, didn't even alert the customers to that fact. To remedy that little problem, I used pasteurized eggs and served this pie with confidence. My family LOVES this pie and to tell you the truth, they liked the story about the raw egg version better and thought it would be far more fun to eat a pie with a little risk. Wackos.

By Robin

Banana Split Pie

Ingredients:

• 2 sticks butter
• 2 cups powdered sugar
• 2 pasteurized eggs*
• purchased Oreo pie crust
• 2 bananas sliced thinly
• 8 ounce can crushed pineapple, drained very well
• 1 1/2 cups whipping cream
• 2 T. powdered sugar
• 1 tsp. vanilla extract
• 2 T. melted butter
• 1/3 cup semi-sweet chocolate chips
• maraschino cherries
• Optional toppings: wet nuts, marshmallow cream, strawberry sauce

Directions:

In a stand mixer bowl place the first three ingredients and using the paddle attachment on medium speed, beat for 20 minutes until smooth, light yellow, and fluffy. Spread into pie crust and top with sliced bananas and pineapple. Wash mixer bowl and place in it, whipping cream, 2 T. powdered sugar, and vanilla. Using the whisk attachment beat until just stiff, careful not to make butter. Spread the whipped cream over the entire pie. To melted butter stir in the chocolate chips until smooth and melted, then drizzle over the entire pie. Gently cover or place in a pie holder and refrigerate for 8 hours. When ready to serve slice pie with sharp knife being sure to cut all the way through he crust. Place the pieces on plates and drizzle with your other favorite Banana Split toppings like strawberry sauce, marshmallow sauce, or wet nuts. Top each with a cherry and serve. Serves 8.

Note: When using pasteurized eggs, you may want to crack them in a separate bowl first as pieces of the shell tend to end up in there with the innards. To get shell pieces out of your eggs, use the empty shell half to scoop out the pieces. The pieces won't "run away" from the shell like they do your spoon or finger.

Andouille and Sweet Potato Kebabs

My calender seems to be filling quickly! Not only with social events but things like, "Hey mom I need to bring a treat for my class' Thanksgiving feast- tomorrow." I have spent the last two days in various grocery stores gathering for our own feast this Thursday. There will be a bounty on our table for sure. One little nosh you may want to add to your menu are these full-of-flavor Andouille and Sweet Potato Kebabs with Lemon-Garlic Mayonnaise. Simple to make ahead and have ready when your guests arrive looking for a little bite before the Big Show.

By Robin

Andouille and Sweet Potato Kebabs

Ingredients:

• 2 sweet potatoes, peeled and cut into one inch dice, about 32 pieces
• olive oil
• Kosher salt
• black pepper
• 4 links andouille sausage cut into 32 pieces
• 1 cup mayonnaise
• 1/2 tsp Kosher salt
• black pepper
• 1 T. minced fresh parsley
• juice and zest of one lemon
• 2 cloves garlic, minced

Directions:

In a medium baking dish toss sweet potato cubes with a drizzle of olive oil and pinch of salt and pepper. Bake in 425 degree oven for about 45 minutes or until fork tender. While the sweet potatoes are roasting, cook the andouille sausage until browned on each side of each slice. Turn off heat and set aside. To make the Lemon-Garlic Mayonnaise, mix mayonnaise with salt, pepper to taste, lemon zest and juice, parsley, and garlic. Chill until ready to serve. Once the sweet potatoes are done. Place a piece of sweet potato on a toothpick then a piece of sausage. Place all on a pretty platter and serve with the mayonnaise. You may serve this at room temperature. Makes 32 pieces.

Note: You may use whatever sausage you wish. Kristi, Himself's co-worker, made these for us last Saturday using hot Italian sausage, very tasty indeed. Thanks Kristi for telling me how to make these, I love them!

Thai Shrimp Bisque Recipe

I must say my Thai Shrimp Bisque will make you weep like a baby. It is that good. The bisque is rich, creamy, and so very different than any soup I am used too. While eating it, I felt millions of miles away in some exotic land, without a care in the world. Nice.

By Robin

Thai Shrimp Bisque

Ingredients:

• 1 T. olive oil
• 1 large stalk celery, finely diced
• 1/2 sweet onion, finely diced
• 1 t. sugar
• 2 T. tomato paste
• 2 t. garlic paste
• 1 t. ginger paste
• 1/4 t. cayenne pepper
• 1/4 cup flour
• 1- 12 ounce can Carnation Evaporated Milk
• 1- 14 ounce can light coconut milk
• Kosher salt to taste
• 1 1/2 pounds raw, peeled, deveined, and tail-off med. shrimp
• zest and juice of 3 small limes
• 1 1/2 T. Cognac
• 1/4 cup ginger ale
• chopped salted peanuts
• one bunch cilantro, chopped

Directions:

In a large skillet having a fitted lid, saute over medium heat celery, onion, and sugar in olive oil until the vegetables are soft, about 10 minutes. Add tomato paste, garlic, and ginger and saute 1 minute. Add cayenne and flour, stirring well to coat the vegetables. Briskly whisk in both cans of milk, breaking up any clumps of vegetables. Cover and let simmer for about 7-10 minutes, stirring occasionally until thickened. At this point add Kosher salt to taste. Once the sauce is thickened, add the shrimp, zest and juice from the limes, Cognac, and ginger ale. Stir well, cover and let simmer rapidly for 6 minutes or until shrimp are pink and in a tight curl. Adjust salt. Remove from heat and serve immediately topped with chopped peanuts and cilantro. Serves 6.