Saturday, October 30, 2010

Sticky Asian Style Ribs

I love a good sticky rib.  These are good sticky ribs.  My cousin served these at her house a few weeks ago and they have been on my mind ever since.  They are super easy to put together.  Serve them with rice and you have a feast !  

Asian-Style Ribs

2/3 c. light brown sugar
1/2 c. low-sodium soy sauce
2 T. rice vinegar
2 T. sesame oil
2 T. minced fresh ginger (I used 1 1/2 T. powdered ginger)
4 cloves garlic, minced
1/2 t. pepper flakes
1 rack pork ribs (3 lbs.), cut into 2 rib sections
2 T. corn starch
3 scallions, sliced
1 t. sesame seeds
Combine first 7 ingredients.  Place ribs in slow cooker and pour sauce over it.  Cook on high for 6 hours.  Remove ribs.  Strain sauce through a sieve and skim fat off the top.  Pour sauce in sauce pan and bring to boil.  Combine 1/4 cup water and the cornstarch and stir until totally combined.  Pour into sauce and bring to boil.  Stir until thickened.  Pour sauce over ribs and top with scallion and sesame seeds.  

Thank you V for bringing this into my life!!

Wednesday, October 27, 2010


My plans of playing in the kitchen have been put on the back burner for a few days and so I thought I would share something very dear to me with you.  I love butter!!!  It is one of my favorite things.  It is creamy and the flavor of REAL butter speaks to me in ways most things don't. 
I spent a month in  England at Le Cordon Bleu ages ago and it was there that I discovered what real butter tastes like.  The flavor is hard to pin point but I will try.  Great butter is sweet and savory at the same time.  It's flavor is dense but not greasy.  In a nutshell it is the essence of silky dairy-ness.  Real butter is rarely white.  It is usually a beautiful creamy yellow color.  The fat content is also higher then your typical grocery store brand.  One of my favorite brands is President.  If you can find it, try it.  You will not be sorry.  There is nothing like this butter spread on a piece of great bread.

Sunday, October 24, 2010

Rose's Angel Food Cake

Eggs are one of my favorite ingredients to work with.  The possibilities are endless.  They can be salty, sweet, cheesy, creamy, etc.  I don't know how hard it is for a chicken to make one but I can't imagine that it is easy.  Because of this, I feel really bad to throw out a yolk or a white.  Whenever possible, I save the unused portion. Whites freeze beautifully.  I actually prefer to use whites that have been frozen because some of the water evaporates and you get a firmer, thicker white to beat into beautiful white fluffiness.  Yolks on the other hand do not freeze so beautifully.  They become gelatinous and firm.  I once tried to make a custard with frozen yolks and I got a curdle-y mess.  So, if you have extra yolks, you can store them in the fridge for a few days or... as my middle sister says "make some pudding from scratch because pudding is love."

I started this cake with 8 frozen whites that I had left over from another baking adventure.  I weighed them and found that I had 9 whites according to Rose's weight listed per white.  I then multiplied the recipe by 9.  *Good news: I can still multiply long hand!*  I decided to make this a vanilla bean angel food cake.  I had a few vanilla beans in my pantry but I recently bought a vanilla paste that I wanted to experiment with so I added it to the egg whites after I added the lemon juice, cream of tarter and sugar.  It worked well.  I then carefully folded in my dry ingredients.  No problems yet. 

Rose then suggests using an off-set spatula and coating the sides with the batter before filling the pan.  The idea is that you will ensure smooth sides.  I did this and I don't think I used enough care because my sides did not look smooth (see picture above).  I filled the pan and in the oven it went.  After 35 minutes, I pull out my cake and inverted it on a wine bottle.  I let if sit for 2 hours and unmolded it.  So far so good. 

Now what????  I am not a huge fan of plain angel food cake.  It is so plain and not creamy.  I usually enjoy mine in a trifle with sliced strawberries and vanilla pudding "lightened" with whipped cream.  Yum!!

So...I decided to slice the cake in 3 layers.  I then filled the 2 layers with raspberry sauce.  The problem was that I needed to add a little weight to this cake.  I opened the fridge and there it was: dark chocolate ganache.  I spread the ganache on the top of the cake.  Then I frosted the whole thing with chocolate whipped cream.  There you have it.  I managed to turn a fat free, light cake into a whopper! 

Wednesday, October 20, 2010

The Battle of the Puddings

This weekend a friend of mine gave me two beautiful pudding basins.  Obviously, I had to make a pudding.  This started a perplexing debate: pumpkin pudding cake -vs- sticky toffee pudding.  In the end, the sticky toffee pudding won.  The reason was this.  My youngest sister recently moved to Toronto (which is 4 hours away from me) and being the sappy person that I am, I have been thinking about all the special times we spent together.  One of my fondest memories is the short week we spent together in Paris and Dublin.

 Hi Gnomie!

We trekked around Paris like two girls on a mission, but when we got to Dublin and realized that we were staying at a BEAUTIFUL hotel, the lounging began.  We sat around, watched TV and enjoyed endless room service.  This wonderful hotel not only provided wonderful service but also set out a sweet treat with a recipe at the reception desk every day.  How awesome is that?!  Now, to get to the point.  One of these recipes was Sticky Toffee Pudding and that brings us to today and the pudding basins.

Upon reviewing the recipe, I had three small problems.  First, the recipe was scaled to feed the entire city of Dublin.  I had to divide the recipe by 4 and I still ended up with a fair share of pudding.  Second, I was 100 grams short of dates (boo).  Third, I expected this to be a dense, sweet and dark pudding.  Instead it was rather light and not very sweet.  The taste was still good but different then expected.  After I realize that the pudding would not be as dense as I had planned, I made a DELICIOUS caramel, vanilla sauce that just brought the whole thing together.

Sticky Toffee Pudding - adapted from the nicest hotel in Dublin

150 g butter, softened
63 g sugar, either white or brown
6 eggs
375 g self raising flour
1 1/2 Tbsp. baking soda
550 g chopped dates

In a saucepan over medium heat, cook the dates until they are puree.  If the mixture begins to stick, stir in a small amount of water.  Beat butter and sugar until fluffy.  Beat in eggs.  Stir in flour, baking soda and a pinch of salt.    Beat in the date puree.  Do not over mix.  Spoon the batter (3/4 full) into buttered pudding basins (ramekins work well also).  Bake for 40 minutes on 320 degrees.  Cool 10 minutes then unmold and serve with caramel sauce.

Caramel Vanilla Sauce

1 tsp. vanilla paste
4 Tbsp. unsalted butter
2/3 c turbinado sugar
1/2 c heavy cream

In a saucepan, combine vanilla paste, butter, sugar and cream.  Place on medium heat.  Stir until combines.  Let sauce simmer for 3-5 minutes until all ingredients are dissolved and slightly thickened.  Remove from heat.  Keep warm and pour over pudding before serving.


Monday, October 18, 2010

Cookbook Review #1

I have a profound love for cookbooks.  In general, I do not discriminate.  I love the ones with or without pictures, ones about sweets or general cuisine.  I also love the ones dedicated to different cultures.  Like I said, I do not discriminate.  Because of my fondness for these wonderful books, I have quite a collection.  I haven't counted how many I have but I am sure I have several hundred.  So... I thought I would share with you, my dear readers, how I evaluate them.  Periodically, I will select a book, make several recipes and share my thoughts about the book.  Here we go.

The first book I selected was actually my sisters newest bargain book find: Recipes for Everyday Occasions: The Comfort Table by Katie Lee.  The reason I picked this book is simple.  I saw a pretentious girl on the cover and thought to myself - this chick can't cook!  So I started with scanning the table of contents.  The idea of how this book was put together was kind of fun.  Apparently Katie Lee enjoys throwing parties and so she organized the book according to different parties.  I was drawn to the super bowl chapter because of the tex mex style food.  I started with the buffalo chicken quesadillas.  It was quick to put together and super tasty.  Basically it was rotisserie chicken that was removed from the bones, tossed with Frank's Red Hot sauce then placed in a flour tortilla with Monterrey cheese and grilled.  It was served with a blue cheese dressing that also doubled as the dressing for a wedge salad recipe.  It was great!  

Then I moved on to the taco recipe that claimed to be the best one I will ever eat.  Ummm..... it turned out to be true.  Katie was slowly proving me wrong.  I started to feel ashamed of myself for judging a book by its cover.    The tacos were flavorful and super juicy.  They were also made with turkey which makes them gout friendly (for all the gouties in my life).  Recipe at bottom of post.

On to a salad.  Since it is fall and there are beautiful Hubbard Squash at every grocery store, I decided on a Roasted Pumpkin and Pomegranate Salad.  This salad was a combination of arugula, squash, pomegranate, pumpkin seeds and Parmesan.  While I was not totally thrilled with this one (I wasn't crazy about squash in my salad) my sisters really enjoyed it.  Katie: 3  Maja: 0    Boo.
The last recipe was actually made by my sister and it was  pumpkin roll.  It was pumpkin-y and creamy.  The best part about it was that it was not overly sweet.

All in all, the book is a good one.  The recipes are easy and the ingredients are typical.  It is so painful to admit that I was wrong but this chick can cook.  If you are in the market for a good party recipe cookbook, check this one out. 


Herbie's Tacos  -slightly changed to the way I like it
Taco Meat:
2 Tbsp. canola oil
1/2 c. minced cilantro
1 bunch scallions, thinly sliced
1 7-oz can chopped green chiles (medium heat)
2 lb. ground turkey
1 Tbsp. garlic salt (Katie uses 2 Tbsp.)
1/4 c. chili powder
1/2 c. green taco sauce, plus more for serving (if you like it spicier, use 1/4 c. hot sauce, 1/4 c. green sauce)

1 head iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 c. minced cilantro
2 ripe tomatoes, chopped
1 avocado, diced
1/2 c. creamy Italian dressing 

Flour Tortillas or hard taco shells
2 c. shredded cheddar cheese
1/2 c. sour cream

In a large skillet over medium-high heat, heat the oil, cilantro, and scallions.  Add the chiles and cook 1 minute, stirring constantly.  Stir in the turkey, using a wooden spoon to break up the meat.  As the meat is browning, stir in the garlic salt and chili powder.  When turkey has cooked through, about 8-10 minutes, stir in the green sauce.  Lower the heat to a simmer.  Stir occasionally.  

As the meat simmers, in a large bowl, toss all salad ingredients with the dressing.  Refrigerate until needed. 

Assemble the tacos by spooning the meat into the shells and toppings with cheese, salad and sour cream.  Now close your eyes and enjoy every bite!  I did.

Friday, October 15, 2010

Chocolate Mousse - Delightful!!

My family celebrated my Dad's birthday this week and I always like to make a special sweet for him rather then buying him something he never uses.  The problem is that recently he has really restricted his intake of refined flours and sugars.  This posed a challenge for me because I love to bake with both of these ingredients.  (I am not on the gluten-free bus.  Take me to glutenville and leave me there.)  I wanted to make something tasty for him and this is what I came up with.  While this recipe has white sugar in it, it is not much.  Additionally, the beautiful thing about dark chocolate is that you don't need much to satisfy your sweet tooth.  Personally, I like the combination of Irish Cream and chocolate.  I find that the Irish Cream mellows the bitterness of the dark chocolate.  I hope you like it too.

Classic Chocolate Mousse - adapted from Baking by James Peterson

6 oz. bittersweet chocolate, chopped
1/4 c. plus 2 Tbsp. butter, cubed or slices
4 egg yolks
3 Tbsp. sugar
2 Tbsp. Bailey's Irish Cream
1 c. heavy whipping cream, whipped

Combine chopped chocolate and butter in a microwave safe bowl and heat, stopping frequently to stir.  Do not over heat.  Stir until smooth.  Set aside.
Combine the egg yolks and sugar in a heatproof bowl and set it over a saucepan of barely simmering water.  Whisk for about 5 minutes, or until pale and slightly stiff.  Remove from the heat.  Stir the chocolate mixture into the egg yolks, add the Irish Cream, and stir until well mixed.  Let cool to room temperature.
When chocolate mixture is cool, stir in about 1/4 of the whipped cream to lighten.  Then fold in the remaining whipped cream with a rubber spatula.
Spoon or pipe the mousse into desired glasses or bowls.  Garnish with additional whipped cream, fruit, nuts or coffee beans.  Enjoy!

Tuesday, October 12, 2010


As many of you know, I live in Michigan where the leaves are changing and the air is chilly.  Fall came a bit later then usual this year and even though I am not ready for the short days, cold temperatures, icy roads and snow piles, I am ready for a little fall merry making.  My sister and her husband decided to have an Oktoberfest party this past weekend and I was game.  I happen to thoroughly enjoy German food.  Here is what we feasted on:

Baked Potato Soup with Bacon and Green Onions

Sausages baked with Sauerkraut

Pork Schnitzel

I have a secret weapon for schnitzel that never lets me down.  Are you ready for it???  It is a cheap non-stick electric skillet.  The advantage is two fold.  Number One: It is portable!!  Fry in your garage, on the deck or in your kitchen.  My preference is one of the first two.  I don't like when my house smells like "cooking."  Number Two: even, spot-on temperature control.  I like to fry between 350 and 375 degrees.  When I do, the outcome is a beautiful golden crust that rarely burns. 
For our Oktoberfest schnitzel, I seasoned the meat with s & p, dredged them in flour mixed with finely chopped fresh oregano and paprika, then in egg and lastly in breadcrumbs.  Then into the hot oil for ten minutes, flipping after about 5 minutes.  My favorite way to eat these is right when they come out of the oil with a little squeeze of lemon.  I burn my mouth every time but it is well worth it.  Go fry some meat- you know you want to.  ;)

Bienenstich (Bee Sting Cake)
 This yummy cake is like a big biscuit that has a crunchy almond topping and a creamy vanilla custard filling.  YUM YUM

200 g. flour
4 tsp. baking powder

100 g. cottage cheese
4 Tbsp. vegetable oil
4 Tbsp. milk
50 g. sugar
1 pkg. vanilla sugar or 1 tsp. vanilla extract

Combine flour mixture with cheese mixture.  Knead dough until smooth.  Roll out and place in a greased springform.

Combine 50 g. butter, 100 g. sugar, 1 pkg. vanilla sugar and 1 Tbsp. milk in a saucepan.  Heat over medium heat until melted and bubbly.  Stir in 100 g. sliced almonds.  Cool for 5 minutes.  
Spread topping over dough.
Bake cake for 20-25 minutes in a 350 degree oven.
Cool cake completely.  Cut in half with a serrated knife.  Fill with vanilla pudding or whipped cream mixed with vanilla pudding.  Enjoy!

Saturday, October 9, 2010

Rose's Heavenly Lava Cakes

I am totally embarrassed to admit why I started this baking challenge with a bit of trepidation.  Here goes nothing!  I am a total lava cake snob.  I don't like when these delightful little cakes are grainy, chalky or not chocolaty enough.  In my search for the perfect lava cake I stumbles upon President's Choice Molten Lava Cakes.  Let me guess what you are thinking - how can a pre-made, frozen little puck of chocolate cake taste great?!  The answer is that I don't know.  They just do!  Well, I decided to take the challenge anyway.  I wanted to join the Heavenly Bakers and if they were making these beauties, I would too. 

I started with the chocolate ganache centers.  The directions were to heat the chocolate and cream and mix together.  Then, pour the warm ganache into an egg carton lined with plastic wrap and refrigerate.  I really found this process cumbersome.  I would have preferred to scoop out little balls of the chilled ganache with a very small ice cream scoop.  I also had a problem with the consistency of the chilled ganache.  The recipe stated that the chocolate should be between 60%-62% cacao.  No problem.  That is exactly what I used but it still did not set up properly.  I stuck the whole thing in the freezer and mission accomplished.

 The batter came next.  Chocolate, butter, and cocoa powder are warmed and stirred until smooth.  Separately, egg yolks and cream are combined and added to the chocolate mixture.  A small amount of egg white is added to this mixture and the remaining whites are beat with cream of tartar and sugar.  The whites are then gently folded into the chocolate mixture and spooned into mini brioche tins. 

Side Note: Rose uses silicone molds but I just can't get into these contraptions.  I don't feel comfortable with them so I used steel tins.  I did not have a problem with this switch.  I simply reduced the baking time by two minutes.  

Any who.... I spooned the batter in each tin with a large ice cream scoop and gingerly placed the ganache ball in the center being careful not to push them down as instructed.  In the end, I wish I had pushed them in a bit.  The ganache balls stayed on the top and I was hoping they would fall to the center of the cakes.  Then I baked, cooled and un-molded as instructed.  I decided to serve with whipped cream and a sprinkle of powdered sugar and here is what I got:


Overall, I like the cakes but I have to admit, I still like the PC one better.  

Hello to all my new baking friends.  I am really looking forward to blogging with you!!

Wednesday, October 6, 2010

Sweet Memories

When I was in elementary school, my mom packed my lunch with nutritious brain food everyday.  She would always pack an apple, money for milk and a sandwich (never PB & J).  BORING!!!  In hind sight, I can appreciate her efforts to help me grow strong and be prepared for school each day.  But....   I NEVER had the sweets that the other kids had.  For those of you that know me personally, you know how terrible this was for me.  I love, love, love cakes, chocolates, puddings, pies.... the list goes on and on.  Well, when I was in high school I finally broke free from my mom's lunch control and ate Ho-Ho's for lunch at least two times a week.  At the time, they were sooo good.  Recently, I was looking for a treat for my nieces and nephew and I saw a box of them at the store.  I excitedly opened the box with them while I was explaining how great they where.  Much to my surprise, they didn't taste great.  They are more sweet then chocolate-y.  Actually, they are painfully sweet.  I was kind of disappointed but it really didn't matter since I didn't plan on buying anymore for a long time (I am now the adult that insists on boring healthful food.  wink wink).

Well... I was watching Cook's Country TV and these came on!  Adult Hostess Cupcakes!!  Can you believe it??!!??!!


1cup all-purpose flour
1/2teaspoon baking soda
1/4teaspoon Salt
1/2cup boiling water
1/3cup cocoa powder
1/3cup semisweet chocolate chips
1tablespoon instant espresso
3/4cup sugar
1/2cup sour cream
1/2cup vegetable oil
2large eggs
1teaspoon vanilla extract
3tablespoons water
3/4teaspoon unflavored gelatin
4tablespoon (1/2 stick) unsalted butter , softened

Pinch salt
1 1/4cups marshmallow créme (see note)
1/2cup semisweet chocolate chips
3tablespoons unsalted butter 


1. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely. 

2. PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes. 

3. ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Following photos 1 to 3 at left, cut cone from top of each cupcake and fill cupcakes with 1 tablespoon filling each. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.)

Monday, October 4, 2010

Caramelized Pineapple Pudding Cakes

I was surfing through some cooking/baking blogs and I stumbles upon Rose's Heavenly Cake bake along blog.  The idea behind this kind of blog is simple.  You buy the book, the blog coordinator post what cake the bakers are making next, and we bake and blog about the current cake.  I haven't been officially added to the list of bakers, but I am hoping this group will want to bake with me.  All this said, I think I decided to make the most complicated pudding know to man.  The brioche (see last post) took two days and the pudding took quite a bit of fussing around with.  I had no problem with the Cream Anglaise and caramelizing the pineapple but the caramel gave me a run for my money.  I could not get it to stay soft!  Every time I warmed it up to soften it, it cooled harder.  In the end, I had two conclusions, (1) forget the caramel and (2) I really think this would have tasted just as good with a nice white bread or challah.  Save the brioche for breakfast and enjoy it with some jam.  If you are interested in the recipe, email me or buy a copy of the book (Rose's Heavenly Cakes) - it's a good one.

Saturday, October 2, 2010


The other day I was telling my sister how there are some things I am really intimidated by and brioche is was one of them.  I get so frustrated when I try to make a yeast bread and it tastes yeast-y or dough-y.  Well, I decided to face my fears head on.  I needed brioche for a caramelized pineapple brioche pudding (will be posted on Monday - I hope) so instead of buying a mediocre loaf, I made one.  This was no easy task.  This recipe took me 36 hours to complete.  I could have expedited some steps, but I choose to give the yeast time to develop its wonderful flavors.  Some doughs require a sponge as this one did.  The idea is that when you mix flour, water, sugar and yeast and let it sit; the yeast begins to do its bubbly thing in advance.  Then you add this to more flour, yeast and in this case eggs and LOTS of butter.  My initial fear was the butter.  I didn't want the dough to separate or get greasy.  Well, I followed the directions exactly and the result was the most gorgeous dough I have ever made.  Gorgeous you say?!?  Gorgeous I say!!!  I love, love, love the feel of soft, relaxed dough.  This dough was so easy to roll out and shape.  Wow!!  I miss it already and can't wait to make it again.  Oh and by the way, it tasted great too!!

Brioche- Rose's Heavenly Cakes by Rose Levy Beranbaum

2 Tbsp. warm water
1 Tbsp. sugar
1/4 instant yeast
1/2 c. unbleached all-purpose flour
1 large egg

Combine water, sugar, yeast, flour and egg in a small bowl.  Mix with whisk until well combined and slightly airy.  Set aside.

1 c. unbleached all-purpose flour
2 Tbsp. sugar
1 1/4 tsp. instant yeast
1/2 tsp. salt
2 large eggs, cold
1 stick (8 Tbsp.) room-temp butter

In a small bowl, combine flour, sugar and yeast.  Whisk in the salt.
In the bowl of a mixer, scrape the sponge.  Sprinkle the flour mixture on top of the sponge.  Cover the bowl tightly with plastic wrap and let stand for 1 1/2 to 2 hours.  (At this point, after 1 hour, the mixture can go in the refrigerator for up to 24 hours.)  With the dough hook attachment, add eggs to flour/yeast mixture and mix on low for 1 minute, then on medium for 2 minutes.  Scrape the bowl with a rubber spatula and continue mixing for 5 minutes.  Add the butter, tablespoon at a time, until incorporated.
In a bowl sprayed with cooking spray, scrape the dough and cover with plastic wrap until doubled in size (about 1 1/2 to 2 hours).  At this point, the dough will be very sticky.  Do not add more flour.  Then refrigerate for two hours.
Turn the dough onto a well-floured surface and press or roll the dough into a rectangle.  Don't be afraid to add more flour to prevent sticking.  Fold the dough in thirds (like a letter), brushing off any excess flour, and again press down on it or roll it out into another rectangle.  Rotate it 90 degrees so that the closed end is facing to your left.  Give it a second fold into thirds.  Brush off excess flour.  Wrap it loosely but securely in plastic wrap and then place it in a large resealable plastic bag and refrigerate for 6 hours or up to 2 days to allow dough to ripen and firm (flavor time!!).
Remove the dough from the refrigerator and gently press down the dough to deflate it.  Roll the dough into a rectangle 7 1/2 inches wide by 5 inches long.  Roll it from the top in three turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough.  Place it seam side down in a greased loaf pan.  Cover with plastic wrap sprayed with cooking spray.  Allow to rise until the top of the dough reaches the top of the pan, 1 1/2 to 2 hours.
Preheat the oven to 350 degrees (if you have a baking stone, place it on the bottom rack).  Brush the top of the risen dough with 1 egg yolk mixed with 1 tsp. heavy cream.  Slash the top with a sharp knife 1/4 inch down and about 1 inch from either end of the pan.  Bake 35-40 minutes or until golden brown.  Unmold and cool on a rack for at least 2 hours.  Then dig in!