Still Celebrating Cinco de Mayo

It feels like I haven’t done any major cooking in weeks. Winter is so humdrum. Now it’s already May and Cinco de Mayo has come and gone. We had a simple supper of soft tacos and they were very good. Tomorrow we’re having a carry-in lunch at work to celebrate May birthdays in our department. The theme, of course, is Cinco de Mayo. I signed up to bring King Ranch Chicken Casserole. It’s pretty substantial and easy to prepare ahead of time. I’m going to assemble it tonight and bake it in the morning. I have an insulated Pyrex casserole carrier with a reheat-able hot pack that I hope will keep it warm until about 11:00 when everyone starts taking their lunch breaks. I can’t recall where I found this recipe, but there are many variations out on the internet. Alter the ingredients or amounts to suit your heat preference. I always go with the mild chilies because you can always make it hotter with some supplemental hot sauce, but you just can’t cool it down.

King Ranch Chicken Casserole
4 tablespoons butter
2 lbs. thin-sliced boneless skinless chicken breasts
1 medium onion, chopped
1 cup chopped green bell pepper
2 cloves garlic, minced
1 (10 3/4-ounce) can cream of celery soup
1 (10 3/4-ounce) can cream of chicken soup
3/4 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon ground coriander
2 (10-ounce) cans diced tomatoes with green chiles, drained
1 (4-ounce) can mild diced green chiles, drained
4 cups shredded sharp Cheddar cheese, divided use
18 corn tortillas, each cut into 6 wedges
3/4 cup salsa verde

Garnish: chopped tomatoes, sliced green onion and sliced black olives

Preheat the oven to 350 degree. Spray a 13 x 9-inch baking dish with non-stick spray. In a large skillet, melt the butter over medium-high heat. Add the chicken and cook for 6 minutes per side or until cooked through. Tonight I baked the chicken on a rimmed baking sheet sprayed with non-stick spray for about 35 minutes until it reached an internal temperature of 180 degrees. Cooking time make need to be increased if the breasts are thick. Set the chicken aside until cool, then shred by hand into bite-size strands. Melt the remaining 2 tablespoons of butter in a large non-stick skillet over medium-high heat. Add the onion, bell pepper and garlic.; cook stirring frequently, for about 6 to 8 minutes or until vegetables are soft. Add the soups and the next 3 ingredients, stirring until smooth. Remove from heat and stir in shredded chicken, tomatoes and green chilies.

Spread one-third of the chicken mixture in the bottom of the prepared baking dish. Sprinkle with 1 cup of the cheese and top with 36 tortilla wedges. You may notice in the photo that I forgot to put cheese on this layer. No worries, all will come out fine in the end. I put extra cheese on top to compensate!

Repeat the layers twice. Spread salsa verde evenly over the last layer of tortillas and sprinkle with remaining 1 cup of cheese. You can prepare up until this point and cover and refrigerate until ready to bake. Allow 10 minutes additional baking time. If preparing immediately, bake for 35 minutes, or until golden brown and bubbly. Garnish with chopped tomato, green onions and olives, if desired. This is a nice layered dish and it is full of flavor and contrasting textures. Enjoy!

Bridal Shower Brunch

My niece, Chelsea, is getting married in about two weeks and my daughter, Amanda, is her Maid of Honor. Amanda planned her Bridal Shower and the bride-to-be requested a brunch. I thought this was a novel idea and we did some research on the internet, browsed through bunches of cookbooks and pulled out some family favorites to  build the menu.   We added some prepared items  (donut holes and bagels and cream cheese) from local shops to add variety and make the prep work a little easier the day of the event.  I had help from Amanda, my sister, Diane, and my Mom the day before.  We had fun cooking together, selecting the serving dishes and preparing for the big event.  Here is the menu we chose.  Some of the recipes have been posted previously on this site.   I printed out a copy of the recipes in a booklet with photos of the engaged couple and inscribed it with a personal note as a memento.

Fruit Kabobs with Amaretto Dip

Fines Herbs Deviled Eggs

Glazey Squares Donut Holes

Yogurt Parfaits with Coconut-Sour-Cherry Granola

Dried Cherry Scones

Blueberry Cake

Ooey Gooey Butter Cake

Baked Sugared Ham

Sausage Gravy and Biscuits

French Toast Casserole

Scrumptious Eggs

Classic Quiche Lorraine

Bread Company Bagel Slices and Cream Cheese

Fiery Pineapple Hibachi with Fresh Fruit

Spinach Feta Bites

Monkey Bread

Potato Casserole

Willie’s Chicken Salad

Assorted Olives

Prosciutto-Wrapped Cantaloupe

 Beverages

Kir Royale

Brennan’s Mimosas

Bloody Mary Bar

Mocha Punch

Ice Tea

Blue Mountain Coffee

Fruit Kabobs with Amaretto Dip

1 3-ounce package cream cheese, softened

3 tablespoons sour cream

3 tablespoons powdered sugar

1 ½ tablespoons Amaretto Liqueur (or ¼ teaspoon almond extract)

6 wooden skewers, 8 inches long

12 small to medium strawberries, trimmed

12 green grapes

6 1-inch pieces of freshly cut pineapple

Combine cream cheese, sour cream, powdered sugar, and Amaretto.  Cream for 1 minute, or until smooth.  Refrigerate until ready to serve.  Place strawberry, grape, pineapple, grape, strawberry on each skewer.  When ready to serve, place all skewers on a platter with the dip in a bowl.  (Or, for salad or brunch dish, place one skewer and a spoonful of dip on each plate.)

For a low-fat version, use low fat cream cheese and sour cream.

 

Yogurt Parfaits

Coconut –Sour-Cherry Granola

2 3/4 cups organic rolled oats

1 cup unsweetened coconut flakes

1 cup unsalted pistachios

1/3 cup unsalted pepitas (hulled green pumpkin seeds)

1 tablespoon kosher salt (or 1 1/2 teaspoons fine salt)

1/2 cup packed light brown sugar

1/3 cup maple syrup

1/3 cup extra virgin olive oil

3/4 cup dried sour cherries

Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.  .Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.

Purchase your favorite flavor(s) of yogurt then select individual dishes, shot glasses or tasting dishes.  Place a dollop of yogurt in the dish and top with liberal amounts of granola.  Do not add granola ahead of time or it will get soggy.   If making ahead, fill dishes with yogurt, cover with plastic wrap and refrigerate until a few minutes before serving, then top with granola.

Dried Cherry Scones

2 ½ cups flour

2 teaspoons baking powder

Pinch of salt

3 tablespoons butter, room temperature

5 teaspoons sugar

1/3 cup dried cherries

1 large egg, lightly beaten

½ cup plus 1 teaspoon milk

Clotted cream (optional)

Strawberry jam (optional)

Preheat oven to 425 degrees.  Grease a baking sheet.  Sift together flour, baking powder, and salt.  Cut in butter until mixture resembles breadcrumbs, then stir in cherries.  Add egg and ½ cup milk.  Mix lightly until dough forms.  On a lightly floured surface, roll dough to 3/4 –inch thickness.  Using a 2 ¼-inch biscuit cutter, cut rounds, rerolling the dough as necessary.  Place scones on baking sheet and brush tops with 1 teaspoon milk.  Bake for 12 to 15 minutes until golden.  Serve warm with clotted cream and strawberry jam.

Ooey Gooey Butter Cake

Cake

1 box (18 ¼ ounces) yellow cake mix

1 large egg

8 tablespoons (1 stick) butter, melted

Filling

1 package (8 ounces) cream cheese, at room temperature

2 large eggs

1 teaspoon vanilla extract

1 box (16 ounces) confectioners’ sugar

Preheat the oven to 350 degrees F.  Grease a 13 x 9-inch baking pan with butter, oil, or cooking spray.

To make the cake:

Place the cake mix, egg and melted butter in a large bowl and mix well, using a large spoon, until well combined.  Scrape the batter into the prepared pan and smooth out.

To make the filling:

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at medium speed until smooth.  Add the eggs and vanilla and beat well.  Add the melted butter and beat until combined.  Slowly add the confectioners’ sugar, ¼ cup at a time, and beat well after each addition.  Using a spatula spread the filling over the cake mixture and bake for 40 to 50 minutes.  You want the center to be a little gooey, so be careful not to over bake.  Stick a toothpick into the center and you should see a few wet crumbs stick to it.

Sausage Gravy and Biscuits

1 lb. mild pork sausage

½ cup flour

4 cups milk

Brown the sausage in a 2-quart pot or skillet.  After the sausage is browned, stir in ½ cup of flour until the sausage is coated with the flour.  Slowly add the 4 cups of milk, stirring constantly.  Cook until thickened.  Serve with your favorite biscuits.

French Toast Casserole

 

8 large eggs

1 cups firmly packed brown sugar

½ cup milk

½ cup heavy whipping cream

½ cup maple syrup

4 tablespoons unsalted butter, melted

2 tablespoons cinnamon-flavored whiskey (Fireball Cinnamon Whisky works well)

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

½ teaspoon pumpkin pie spice

¼ teaspoon salt

1 (16-ounce) loaf challah bread, cut into 1-inch cubes

½ cup chopped pecans

Spray a 13 x 9-inch baking dish with nonstick cooking spray.  In a large bowl, whisk together the eggs and the next 10 ingredients;  stir in the bread.  Pour into prepared pan.  Cover and refrigerate for 8 to 24 hours.  Preheat oven to 350 degrees F.  Let casserole stand at room temperature for 30 minutes.  Uncover and sprinkle with pecans.  Bake for 45 to 50 minutes or until golden brown.  Serve with maple syrup if desired.

 

Scrumptious Eggs

1 ½ pounds Monterey Jack cheese, shredded

¾ pound fresh mushrooms, sliced

½ large onion, chopped

¼ cup (1/2 stick) butter, melted

1 cup cubed ham

11 eggs, beaten

1 ¾ cups milk

¼ cup flour

1 tablespoon chopped parsley

1 ½ teaspoons salt

Preheat the oven to 350 degrees F.  Place half of the cheese in a buttered 9 x 13-inch dish.  Sauté the mushrooms and onions in butter until tender; place over cheese.  Distribute ham over the top of the sautéed vegetables.  Beat eggs, milk, flour, parsley and salt.  Pour evenly over casserole and top with remaining cheese.  Bake in preheated oven for about 45 minutes, or until eggs are set.

 

Classic Quiche Lorraine

8 slices bacon

1 medium onion, sliced thinly

4 eggs, beaten,

1 cup light cream

1 cup milk

1 tablespoon all-purpose flour

½ teaspoon salt

Dash of freshly ground nutmeg

1 ½ cups shredded Swiss cheese

½ of a package of prepared pie crusts (one single pie crust)

Preheat the oven to 450 degrees F.  Cook the 8 slices of bacon in a nonstick pan until crisp; remove bacon and place on paper towels to cool.  Drain all of the bacon fat except for about 2 tablespoons.  Cook the sliced onion in the drippings until tender, remove from heat and pour off the bacon fat.  In a separate stir together the 4 beaten eggs, cream, milk, flour, salt and nutmeg.  Stir in the bacon, onion, and shredded Swiss cheese.  Mix well.  Place the pie crust in a deep pie pan and blind bake, weighing the crust down with pie weights or dried beans on a sheet of aluminum foil, for 5 minutes.  Remove the foil and weights and bake for another 5 to 7 minutes until pastry is nearly done. Remove from the oven and reduce the oven temperature to 325 degrees F.  Pour the egg-cheese mixture into the hot pastry shell.  If necessary, cover the edges of the crust to prevent overbrowning.  Bake in a 325 degree oven for 45 to 50 minutes until a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.

Fiery Pineapple Hibachi with Fresh Fruit

1 whole fresh pineapple

Assorted fruits, cut in chunks

Dark rum

Sugar

1 small can sterno fuel

Cut the crown from the pineapple.  Carefully hollow out the pineapple from the top, leaving a ½-inch shell.  On a large tray surround the pineapple shell with fruits and small dishes of rum and sugar.  Place sterno can in the pineapple (set on a wooden block if necessary) and light.  Gue

Monkey Bread

4 (10 count) cans buttermilk biscuits

1 cup sugar, divided

1 stick butter

2 teaspoons cinnamon, divided

Cut each biscuit into fourths.  Mix ½ cup sugar and 1 teaspoon cinnamon.  Gently roll pieces of biscuits into mixture.  Place into a Bundt pan.  Melt 1 stick butter; add ½ cup sugar and 1 teaspoon cinnamon.  Pour over biscuit pieces.  Bake at 350 degrees F. for 30 minutes.  Remove from oven and cool for a few minutes then invert onto a heat-proof serving plate.

Kir Royale

½ ounce Crème de Cassis (or to taste)

5 ounces Champagne, chilled

Mix in a tall fluted champagne glass and serve immediately.

As a variation, you may also use French Raspberry liqueur, Chambord,  or Crème de Framboise (a raspberry cream liqueur) to make a Kir Imperiale

 

Brennan’s Mimosas

3 ounces Champagne

3 ounces orange juice

1 whole ripe strawberry

1 orange slice

Pour the Champagne into a stemmed glass, then add the orange juice.  Drop a strawberry into the glass and decorate the rim with a slice of orange.

 

Bloody Mary Bar

Set up a bar with Vodka, Clamato Juice, V-8 Tomato juice, horseradish, hot pepper sauce, and Worcestershire sauce to the guest’s taste.  Use celery sticks, pickled vegetable spears for garnish.

Mocha Punch

64 ounces freshly-brewed Brewed Coffee (1/2 gallon)

1 cup sugar

½ gallon whole milk

½ gallon chocolate ice cream

1 tsp. vanilla (optional)

In a container combine coffee and sugar. .Stir until sugar is dissolved Refrigerate until chilled. .Just before serving, pour into a punch bowl. Add milk, mix well. Add ice cream and stir well. (Some recipes added 1 tsp. of vanilla)

I am having trouble posting pictures, but will add them in a second post.  I’m working from the main computer tonight instead of the iPad and it doesn’t quite behave the same way!

sts may spear fruit on fondue forks, dip in rum, then sugar, and glaze over flame.

 

 

Super Bowl Brisket

Sunday was the Super Bowl. I think a lot of people have forgotten (or based on the run away outcome, would like to forget it) already. We aren’t big sports fans, but we do like to watch the spectacle for the commercials and the half-time show. Of course, this gives me an excuse to make Super Bowl Food. This year I planned to do a Slow Cooked Brisket, Cheesy Hash Brown Potato Casserole and Teriyaki Green Beans with Chocolate Molten Center Cakes for dessert. I got the brisket recipe from my Mom, who made it as an extra entree at Thanksgiving. It was so tender and delicious I asked her to give me her recipe. She had found in a church-published cookbook and it was submitted by Jackie Luetkemeyer. Thanks for sharing Jackie! I picked up a 9 lb. brisket at Sam’s Club, cut it in half and froze the other half for another day.

Bar-B-Que Brisket

1 1/2 tsp. salt
1 tsp. garlic salt
2 tsp. Worcestershire Sauce
1 tsp. onion salt
2 tsp. ground pepper
2 tsp. celery salt (or celery seed)
1 4 to 5 lb. Beef Brisket or Chuck Roast

Mix all ingredients together and rub into both sides of brisket. Bake in a heavy, closed foil container on a baking sheet or pan. (I used a heavy roasting pan and sealed it tightly with aluminum foil.) Bake at 225 degrees for 8 hours or overnight. Pour off most of the liquid, saving about 1/4 cup or less. Refrigerate to cool in the same pan. Slice thin (about 1/2-inch slices) and return to pan. Add the Brisket Sauce (recipe follows) and bake at 325 degrees for 45 to 60 minutes just before serving time.

Brisket Sauce

1 cup sugar
1 cup of your favorite Barbecue Sauce
1 cup of bottled Russian Dressing

Mix all ingredients together. Refrigerate if made ahead of time.

This is a tried and true recipe that is a standard at potluck dinners and family gatherings. If you have never had these delectable cheesy potatoes, you need to give them a try. The crunchy cornflake topping is wonderful and adds a little saltiness to the dish. If you’re concerned about the fat, use reduced fat cheese and light sour cream.

Cheesy Hashbrown Potato Casserole

1/2 cup (1 stick) butter
2 lbs. frozen hash brown potatoes
1 medium onion, diced in 1/4-inch cubes
1 tsp. salt
1/4 tsp. freshly ground pepper
2 cups sharp Cheddar cheese
1 16-oz. container sour cream
1 can cream of celery or cream of mushroom soup

Topping:
2 cups crushed corn flakes
1/4 cup (1/2 stick) butter

Preheat the oven to 350 degrees F. Heat the 1 stick of butter in a large mixing bowl in the microwave on high heat for about 30 seconds, or until completely melted. Mix all ingredients, except for the topping, in the bowl with the melted butter. Transfer into a buttered 9 x 13-inch baking dish. In a separate bowl, melt the remaining 1/2 stick of butter. Add the crushed corn flakes and stir to coat. Sprinkle evenly on top of the hash brown mixture. Bake for 45 minutes until browned around the edges and bubbling.

We love green beans, just about any way you can fix them. Much to my dismay, I found my pantry void of green beans when I started fixing supper. I was determined not to have to run out to the grocery store, so I went to my bulk-size storage shelf and pulled off a 6 lb. 5 oz. can of Del Monte Fancy Cut Green Beans. I drained them and used about 1/3 of the can which would be the equivalent of about 3- 15 oz. cans. I’ll use that as the measure for the recipe.

Teriyaki-Style Green Beans

6 slices bacon, cut in 1-inch pieces
1/2 cup light brown sugar
1/3 cup Ponzu sauce
3 15-oz. cans Fancy Cut Green Beans, drained
1 5-oz. can sliced water chestnuts, drained
salt and pepper to taste

Fry the bacon in a large, non-stick skillet until browned, but not crisp. Using a slotted spoon, removed the bacon and drain on paper towels. Drain off some of the bacon grease, leaving about 2 to 3 tablespoons, or enough to coat the bottom of the pan. Put the water chestnuts in the pan and heat through, stirring gently. Remove the water chestnuts to the plate with the bacon. Put the brown sugar and Ponzu sauce in the frying pan and stir until the brown sugar is melted. Add the green beans to the pan, stirring to coat with the Ponzu-sugar mixture. Heat for 4 to 5 minutes. Add the bacon and water chestnuts. Season with salt and pepper to taste. Heat for an additional 2 to 3 minutes. Serve warm.

Lastly, there was dessert. I am still working on preparing every recipe in the Cocotte Cookbook and this time, it was chocolate cake. I only had half as much bittersweet chocolate that the recipe called for, so again I substituted what I had.

Chocolate Cocottes with Molten Hearts

3 ozs. bittersweet chocolate
3 ozs. milk chocolate
1 1/2 sticks butter
4 medium eggs
1/2 cup sugar
1 cup all-purpose flour
zest of 1 orange
cocoa powder (optional)

Preheat the oven to 400 degrees F. Butter and flour 4 mini cocottes (or 8-ounce individual round baking dishes). Baker’s Joy no-stick spray also works well. Use a double boiler, or place a bowl over a saucepan of boiled water to melt the chocolate and butter together. Stir until well blended, then set aside to cool to room temperature. In a stand mixer bowl, using the whisk attachment, whisk the eggs, then beat in the sugar a little at a time. Continue whisking until the eggs have tripled in volume and are a pale yellow (about 4 minutes). Fold the beaten eggs into the chocolate mixture, gently blending until incorporated. Sprinkle the flour into the mixture, little by little, mixing until well blended. Add the orange zest, but reserve a few strands for garnish. Place the baking dishes on a rimmed baking sheet and divide the batter among the four prepared cocottes. Place in the oven, uncovered, on the sheet. Bake for 12 to 15 minutes. The batter will rise higher than the rim of the dish. You can tell they are done when you jiggle the baking sheet and the centers don’t move. Dust the tops with cocoa powder and decorate with the remaining orange zest. Serve immediately while warm. Sorry, we ate them before I took a picture!

Chicken Pot, Chicken Pot, Chicken Pot Pie and Pudding for Dessert

We’ve spent more days in single-digit temperatures this winter than we have in many years, and it’s only January. It makes me want to make comfort foods, eat dinner, and go to bed by about 7:00 p.m. every night. Well, I may not be snuggled up in bed by then, but I have been making foods to warm the soul and body. I am working my way through the Le Creuset cookbook and marked two more off the list last night. We had Chicken Pot Pie and Almond Milk Puddings. I was not disappointed and both were EXCELLENT!
The Chicken Pot Pies had a puff pastry edible lid and what hides beneath was wonderful. The chunky chicken and tender vegetables melted in my mouth. Usually, if we have anything that contains peas, my husband’s plate ends up with a little pyramid of the green orbs pushed off to the side. Much to my surprise, his plate was completely empty when I cleared the dinner table. He even ate the peas. It was that good. I prepared the pot pie up to the point of capping them with the pastry domes Sunday evening, wrapped the dishes in plastic Kling wrap and stored them in the refrigerator until I got home from work. While the oven was heating up I cut the pastry and glued the rounds to the cocotte dishes with a little egg and milk “glue”.

Chicken Pot Pie

2 boneless skinless chicken breasts
1 stick butter
2 carrots, peeled and cut in 1/4-inch cubes
3/4 cup frozen pearl onions, thawed
2 cups chicken stock
2 tablespoons flour
1/2 cup half and half
3/4 cup frozen peas, thawed
1 teaspoon dried parsley
1 sheet (1/2 package) puff pastry
1 egg yolk
1 tsp. milk
salt and freshly ground pepper

Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter. Line a baking sheet with parchment paper. Place the chicken breasts on the parchment paper and baste with the melted butter. Season with salt and pepper and bake for about 20 minutes. When done, cool a bit and cut into 1/2-inch chunks. In a small saucepan, bring the chicken stock to a boil. Turn off the heat and set aside. In a large skillet melt the remaining 6 tablespoons of butter and over medium-low heat, sauté the pearl onions until they are carmelized, about 10 to 15 minutes. Add the flour and continue cooking two more minutes, stirring constantly. Add the hot chicken stock and cook for a minute, until the sauce begins to thicken. Add the half and half, salt and pepper, chicken, carrots, peas and parsley. Stir to blend well. At this point you can cover the dishes with Kling wrap and refrigerate until you are ready to bake them. If preparing right away, increase the oven temperature to 400 degrees F. When ready to bake, divide the mixture into 4 mini cocottes. Remove the puff pastry from the refrigerator and carefully unfold it, trying not to crack the pastry. If it does crack, use your fingertips to gently press the edges back together. Use the lid of the cocotte as a pattern to cut a circle slightly larger than the cocotte diameter with a sharp paring knife. Beat the egg yolk and milk together and use the mixture to moisten the outer edge of the pastry circle. Place on top of the cocotte and press against the rim gently to seal the lid. Using a sharp knife, poke an X shape in the center of the pastry to vent steam. If you don’t, it could blow its top and get messy. Feel free to use the leftover scraps of pastry to make decorative shapes and glue them to the tops with some egg and milk wash. Use a pastry brush to paint the crusts with the remaining egg and milk mixture. Bake for 15 to 20 minutes until the tops are golden brown. Carefully remove from the oven and serve on a heat-resistant plate.

Now for dessert. Almond milk is very popular right now and I admit we have lately had a carton in our refrigerator. I don’t use if for everything I would usually use milk for, but it is fairly versatile. It is VERY good in this pudding.

Almond Milk Puddings

3 cups Almond Milk
1 tablespoon unflavored gelatin
1/2 cup half and half
2 tsps rose water (or orange flower water)
pinch of salt
zest of one lemon
12 blanched whole almonds
ground cinnamon for garnish

In a 2 quart saucepan, soften the gelatin in 1/2 cup of the almond milk. Heat until boiling, stirring constantly, until the gelatin is dissolved. Add the rest of the almond milk and the sugar and bring it to a boil again. Take it off the heat and add the half and half, rose water and salt. Divide the mixture among four mini cocotte dishes and allow to cool to room temperature. Cover with the lids and refrigerate for at least four hours or overnight. Just before serving, sprinkle with a pinch of cinnamon, decorate with three whole almonds and sprinkle with a few shavings of lemon zest. The texture is smooth and silky and the almond and rose flavors are unusual and interesting. It exceeded my expectations and was easy to put together.