Bread Machine Italian Ciabatta

Ingredients

1 1/2 c. water
1 1/2 tsp. salt
1 tsp. white sugar
1 tbsp. olive oil
3 1/4 c. bread flour
1 1/2 tsp. bread machine yeast

Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle, and Start

Dough will be quite sticky and wet once cycle is completed; resist the temptation to add more flour. Place dough on a generously floured board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.

Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into a 3x14-inch oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Spritz loaves with water. Place loaves in the oven, positioned on the middle rack. Bake until golden brown, 25 to 30 minutes.

Scrapple Zuppa Toscana

This is my version of a Zuppa Toscana, an Italian soup made with Italian sausage, onion, bacon, heavy cream, and garlic. This one used bits of pork leftover in the fridge.

12 oz. Smoked Sausage (cheap brands will do, but higher quality will taste better)
6 strips of bacon
6 oz. chopped, roasted pork, pork chops, or ham
1 medium onion, diced
1 lb of spinach, cleaned and chopped
5 cloves fresh garlic -or- 1 tbsp prepared minced garlic from jar
4 cups chicken stock
2 tsp salt
1 tsp fresh cracked black pepper
1/2 c. heavy cream
3 tbsp flour
1 rutabega, diced and parboiled
3 potatoes, diced and parboiled
1 1/2 c. white/black/pinto beans
milk
water

Bean Prep
The beans can be soaked overnight, or fast boiled to a similar consistency. If soaking, put beans in a bowl and cover with water and let soak until the next day. If fast-boiling, put beans in saucepot, cover with water and boil on high for 20 minutes. Be sure it doesn't boil over. Once soaked or fast boiled, make sure the beans are covered with water and cook on medium-low heat for 20-30 minutes more or until done.

Meat Prep
Fry the bacon in a frying pan. Once cooked but not crispy, set aside and pour off the grease into a bowl. This will be used later. If using pre-cooked sausages, chop lengthwise in half and then into 1/4 inch chunks. Sautee in same pan as bacon, add the onion and garlic and cook until the onions are clear. Chop the other pork into small chunks.

Roots
Fill a large pot with 3 c. water, bring to boil. Chop the rutabaga and potatoes, and put in pot of boiling water. Cook for 5-8 minutes or until a fork can easily be stuck into them. The water from this can go into the soup too.

Spinach
Spinach has a tendency to be covered in dirt and must be thoroughly cleaned or else it tastes and feels gritty, like sand. Clean thoroughly and roughly chop the spinach.

Roux
Add the flour to the frying pan that cooked the bacon and sausage, and add about 2 tbsp worth of bacon grease. Use a rubber spatula and blend into a paste, gradually adding the heavy cream and stirring over medium-low heat. Add enough milk to make a smooth, thin sauce. This process should take 5-8 minutes

Assembly
Put the chicken stock into a soup pot. Turn heat to low to start a simmer. Add the potatoes and rutabaga, pork, sausage, beans, onion and garlic. Add the Spinach and seasonings. Simmer for 5 minutes. Add the roux and the bacon last. It is ready to serve once mixed together.

Homemade Buffalo Wing Sauce

1 habanero pepper, seeds removed, fine diced
3 red jalapeno peppers, seeds removed, finely diced
4 tbsp butter
1 tbsp minced garlic, fresh or from a jar
2 tbsp. raspberry jam
4 tbsp. white wine vinegar
1/4 tsp. smoked paprika
1/2 tsp. sweet paprika
1 tsp salt
3/4 c. diced, stewed tomato
2 tbsp whiskey

Dice the peppers carefully so as not to get your fingers full of the capsaicin juice. Add the butter to a small saucepan and simmer the peppers. Add all other ingredients and simmer for 15 minutes. Once the sauce is cooked, put into a blender and puree til smooth.

Toss chicken in the sauce and serve. This has enough flavor to stand on its own without blue cheese or ranch dressing, but those go well too.

Deep Chocolate Ice Cream

2/3 c. cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
8 ounces sugar
1 teaspoons pure vanilla extract
1/2 tsp. coffee extract
1/2 tsp. black walnut extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-ice-cream-recipe.html?oc=linkback

Apple Fritter, Dunkin Donut Copycat Recipe

APPLE FRITTER DONUTS
Dunkin Donut Copycat Recipe

For the Dough:
2 1/4 teaspoons (1 packet) active dry yeast
2/3 cup whole milk, warm to the touch
3 1/4 cups + 2 tablespoons all-purpose flour, divided
4 egg yolks
1/2 cup granulated sugar
1/2 cup apple cider
1/4 cup unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon

For the Apples:
1/4 cup unsalted butter
1 vanilla bean
7 Granny Smith apples, peeled, cored and chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 cup apple cider
1/4 cup apple cider vinegar

For the Glaze:
1/2 cup + 2 tablespoons powdered sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt

2 quarts vegetable oil, for frying

Make the Dough: Place the yeast in a mixing bowl. Pour the milk over the yeast a let sit for 5 minutes. Add 2 cups of the flour to the yeast and milk mixture, but do not stir. Cover the bowl with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 minutes.

In a medium bowl, whisk together the egg yolks and sugar. Add the apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of the flour and whisk until combined, then add to the yeast mixture. Using an electric mixer, beat the dough on low speed for 30 seconds, then increase the speed to medium and beat for 1 minute. Add the remaining 2 tablespoons of flour and mix on low speed for 30 seconds, then increase to medium for another 30 seconds. The dough will be VERY soft and sticky. Transfer the dough to an oiled bowl, cover the bowl with plastic wrap, and set in a warm place until the dough has doubled in size, about 1½ hours.

Make the Apples: Melt the butter in a 12-inch skillet over medium heat. Slice the vanilla bean in half lengthwise and scrape the seeds into the pan with the melted butter and drop the vanilla bean pod in as well. Heat the butter until it is bubbling, then add the chopped apples, tossing to coat them with butter. Add the sugar and cinnamon and cook for 5 minutes, stirring occasionally. Add the apple cider and vinegar, increase the heat to medium-high, and cook until all of the liquid has evaporated, stirring occasionally, about 10 to 15 minutes. Remove the vanilla bean and transfer the apples to a baking sheet to cool.

Assemble the Donuts: Scrape the dough out onto a well-floured surface and pat into a rectangle 2 inches thick, flouring the surface as necessary. Spread half of the apples over the dough, leaving space around the edges. Fold the dough into thirds (like a letter) by folding the bottom up and then the top down. Use your hands to again pat the dough into another rectangle about 2 inches thick. Spread the remaining apples on top and fold into thirds again. Gather the dough together in a rough ball and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.

Meanwhile, in a large Dutch oven, heat the oil over medium heat to 375 degrees. Scrape the dough out again onto a well-floured surface and gently pat it out to 1/2 inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1-inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds and allow to rest for 10 minutes.

Make the Glaze: While the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, vanilla and salt in a medium bowl set over a small saucepan of simmering water over low heat. Heat and whisk occasionally until the mixture is warm to the touch. Remove from the heat and keep warm.

Fry the Donuts: Very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded. Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden brown as well, another 4 to 5 minutes. Remove the doughnuts to a paper towel-lined pan or a cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches. After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with the glaze. Serve warm or at room temperature.

Leonard's Bakery's Hawaii Malasadas

Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture.

1 tbsp. active dry yeast
1 1⁄2 cups sugar
3 eggs
2 tbsp. unsalted butter, melted
1⁄2 cup milk
1⁄2 cup half & half
1⁄4 tsp. kosher salt
4 cups bread flour (1 lb. 2 oz.), sifted
Canola oil, for frying

Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, 1⁄2 cup sugar, butter, milk, half & half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1 1⁄2 hours.

On a lightly floured surface, roll dough into a 12″ square about 1⁄2″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.

Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.

Bret's Thick and Savory Mushroom Ketchup

Makes 9 8-oz jars worth of mushroom ketchup
Requires at least 12 hours of letting the mushrooms sit in salt.  24 hours is better

Ingredients:

3 lbs of button, baby portobella or similar small cheap mushroom
24 oz white wine vinegar
3 tbsp salt
1 tbsp whole allspice berries
12 oz. of chopped shallots
2 tsp. minced garlic
1 tsp ground cloves
1/2 tsp cinnamon
1 tbsp. fresh grated ginger
1 tsp. fresh ground black pepper
1/2 tsp fresh ground pink pepper
1/4 tsp cayenne pepper
1/2 c. dry sherry

Equipment:
Blender
Rubber spatula
Large saucepot
canning jars
canning kit (optional)
food processor (optional)
slow cooker (optional)

This mushroom ketchup recipe is different than some.  The traditional mushroom ketchup as I understand it is a loose watery sauce like worcestershire sauce.  I prefer to make mine a thick sauce like tomato ketchup that can be squeezed onto hamburgers, pork chops, baked potatoes, anything that needs a zing really.

Pre-Process:
24 hours in advance of main preparation: Chop all the mushrooms into medium-small pieces (use a food processor to just mince them quickly as they're all going to be pureed eventually) and put into the large saucepot.  Sprinkle with the 3 tbsp salt.  Thoroughly mix and let it sit for 12-24 hours to leech the juices out of the mushrooms.  24 hours is best, but 12 hours will work.

Main preparation
Fill blender with the mushroom and salt mix.  Add enough white wine vinegar to make it all blend smoothly.  Blend until smooth.  Transfer into another bowl.  Repeat until all mushrooms are pureed. 

Chop the shallots.  Add the shallots, garlic and all the spices to the blender.  Add enough white wine vinegar to puree it smoothly.  Add this to the mushroom puree, along with any remaining white wine vinegar and the dry sherry.

Cooking Option 1 - Stovetop:
Put the entire volume of pureed mushrooms, shallots and spices should then go into the large saucepot.  Put the pot on the stove, cover with lid and simmer on a very low fire for 3 hours, stirring occasionally.

Cooking Option 2 - Slow Cooker: use a slow cooker on the low setting to simmer the ketchup and cook it for 3-4 hours.

Ladle the mushroom ketchup into sterilized jars, seal them with lids and immerse in a hot water bath.  Boil jars for 30 minutes.  Remove the jars and label.  These should store on a shelf very well for quite some time. 

Fruit Fiesta Salad

1 fresh, cored pineapple available in produce department of many markets, chopped
or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional

Bret's Lime Pie

Instructions for a 10 inch pie crust

Crust

1 3/4 c. graham cracker crumbs
6 tbsp softened butter
1/8 c. sugar
pinch of salt

Filling
1 1/2 cans sweetened condensed milk (use both whole cans if you prefer)
1 c. fresh squeezed lime juice and pulp
3 tbsp lime zest
1/2 c. sour cream
2 eggs
2 egg yolks

Topping
1 c. sour cream
2 tbsp powedered sugar

Preheat oven to 325 degrees F

Blend crumbs, butter, sugar and salt until the crust mix sticks together slightly.  Press into sides of pie pan.  Bake for 10 min. 

Filling:
Whisk the eggs and yolks with the lime zest until bubbly.  Add sour cream, condensed milk and lime juice, beat until smooth.  Pour into baked pie crust. Bake for 30-35 minutes.

Topping:
Mix sour cream and powdered sugar together and spread over completely cooled pie.

Sweet Potato Pie

1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9 -inch unbaked pie crust
3 egg whites





Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

Alex's Appletini

1 oz. Green Apple Schnapps
1 oz. vodka
1/2 oz. sweet and sour mix
splash of lime juice

Alex's French Hot Chocolate

http://www.buzzfeed.com/christinebyrne/jacques-torres-hot-chocolate#.vgjb0WA9z

Ingredients

For the whipped cream:
1 cup heavy cream, chilled

Hot Chocolate:
 2 cups whole milk*
50g (about 1/2 cup) milk powder
3g (about 1 teaspoon) cornstarch
150g (about 1 cup 60% dark chocolate, in disks or coarsely chopped
      (semi sweet chocolate chips will work well)

Bring milk to a boil in a medium sauce pot over medium-high heat. Lower the heat to medium then add the chocolate, whisking vigorously until the chocolate is completely melted. Add the milk powder and cornstarch, still whisking, until everything is dissolved and the mixture is smooth and thick.

The whipped cream should be beat with a hand or stand mixer until medium-stiff peaks form.  A 1/2 tsp. of vanilla is a good option.

Divide chocolate between 4 cups, and add a dollop of whipped cream.

Heirloom Tomato and Onion Quiche

Ingredients 

½ 15 ounce package (1 crust) rolled refrigerated unbaked piecrust

12 ounces assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4-inch-thick slices

1 tablespoon butter

½ cup chopped onion (1 medium)

3 eggs

¾ cup half-and-half, light cream or milk

3 tablespoons all-purpose flour

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

½ teaspoon salt

¼ teaspoon dry mustard

1/8 teaspoon ground black pepper

1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 ounces)

Paprika

Directions

Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9-inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 375 degrees F.

Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skillet, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.

In a medium bowl, whisk together eggs, half-and-half, flour, basil, salt, dry mustard and black pepper.

To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pour egg mixture over tomatoes. Sprinkle paprika over egg mixture.

Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.

Quiche Lorraine

Ingredients

1 recipe Pastry for a Single-Crust Pie

6 slices bacon or turkey bacon

½ cup chopped onion (1 medium)

5 eggs, lightly beaten

1 ¼ cups half-and-half or light cream

¼ teaspoon salt

Dash ground nutmeg

1 ½ cups shredded Swiss cheese (6 ounces)

1 tablespoon all-purpose flour

Chopped fresh tomato (optional)

Snipped fresh parsley (optional)

Directions

Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry.

Line the unpricked pastry shell with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is golden brown. Remove from oven. Reduce oven temperature to 325 degrees F. (Pastry shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.)

Meanwhile, in a very large skillet cook bacon until crisp or cook turkey bacon according to package directions. Drain, reserving 1 tablespoon of the drippings. Crumble bacon finely; set aside. Cook onion in the reserved drippings over medium heat until tender; drain.

In a large bowl stir together eggs, half-and-half, salt, and nutmeg. Stir in crumbled bacon and onion. In a small bowl combine shredded cheese and flour; add to egg mixture. Mix well.

Pour egg-cheese mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. If necessary to prevent overbrowning, cover edge of crust with foil for the last 10 to 20 minutes of baking. Let stand for 10 minutes before serving. If desired, garnish with tomato and parsley.

Quiche Lorraine with Quick Pastry:

Omit Pastry for a Single Crust Pie. Use half of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust). Let stand according to package directions. Unroll and ease pastry into a 9-inch pie plate being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in Step 2. Continue as directed in Steps 3 through 5.

Spinach and Mushroom Quiche:

Prepare Quiche Lorraine as directed, except omit bacon. Cook the onion and 1 1/2 cups sliced fresh mushrooms in 1 tablespoon hot vegetable oil until tender, stirring occasionally. Stir in 3 cups lightly packed coarsely chopped fresh spinach. Stir into egg mixture with cheese in Step 3.

Pastry for a Single-Crust Pie

Ingredients

1 ½ cups all-purpose flour

½ teaspoon salt

¼ cup shortening

¼ cup butter, cut up, or shortening

¼ cup cold water

Directions

In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Italian Sausage and Zucchini Quiche

 Ingredients

Nonstick cooking spray

4 ounces uncooked turkey Italian sausage links, casings removed

1 cup coarsely shredded zucchini

½ cup chopped red sweet pepper (1 small)

¼ cup finely shredded Parmesan cheese (1 ounce)

1 ½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten

¼ cup fat-free milk

1/8 teaspoon black pepper

1/3 cup shredded part-skim or reduced-fat mozzarella cheese

Directions

Preheat oven to 325 degrees F. Coat four 8-ounce shallow ramekins or quiche dishes or one 9-inch pie plate with cooking spray. Set aside.

In a medium skillet cook turkey sausage, zucchini, and sweet pepper until turkey is cooked through and sweet pepper is just tender, using a wooden spoon to break up turkey as it cooks. In a medium bowl combine cooked turkey mixture and Parmesan cheese. Divide mixture among the prepared dishes or spoon into the pie plate. In a medium bowl whisk together egg, milk, and black pepper. Divide egg mixture evenly among the ramekins or pour into the pie plate. Sprinkle with mozzarella cheese.

Bake individual servings about 25 minutes or pie plate about 35 minutes or until a knife inserted in center(s) comes out clean. Cool on a wire rack 10 minutes before serving.