A description

Here, March, 2012.

It’s lunchtime.

It’s winter.

As I park my car on Mapleton Ave and start walking to work with my knife kit on my shoulder, I look up and see the deep but light blue sky.

I also see the trees and its branches, with no leaves and the great big and present mountains behind. They are distant, but also very close and Still.

I smell the crisp and fresh air.

The air feels cool and very soft as it enters my throat and then my chest. I feel open and very awake.

The sun is shining, a clear and shy shine that blends in this winter day. The trees, antique house-roofs, plants, little animals crawling on the ground and mountains in the distance seem to sparkle with so much clearness that is present in the air.

Not a speck of blur is seen or felt.

Clear.

Fresh.

Young.

Alive.  These are four words that describe this moment.

It feels as if there is a 5^th dimension trying to show itself.

I cannot see it with my limited eyes, but I can feel it.

There is.

I smile as I feel it.

It is.

Shrimp, Catfish and Bagel. Nov 2011

Today we made a delicious sea food meal that was served with my recipe of bagels and fresh butter.

The shrimp sauce turned out very delicious. The way we cooked the cat fish, with not that much oil, but enough and quite hot to keep it crunchy and flavorful was also great, but the cat fish itself still tasted a bit too "earthy" for me.

I would rather have had this same dish with a piece of Bass.

Pan Fried Cat Fish with Shrimp Etouffee

Port 12

Shrimp Etouffee

• 1.5 lb Shrimp
• 3 oz Butter
• Tomato product (paste, whole peeled or sauce)
• 6 oz Onions chopped
• 3 oz Green Bell Peppers chopped
• 3 oz Celery chopped
• 2 oz Scallions chopped
• 2 Garlic cloves
• 3 tbsp Flour
• 12 floz Water or Fish stock
• 1/4 tsp Dried thyme
• 1/2 tsp Paprika
• 1/4 tsp Cayenne
• 1/4 tsp Black Pepper
• 1 tbsp Worcestershire sauce
• 4 tbsp chopped Parsley
• Salt, to taste

Procedure

Sweat your vegetables with your spices to activate your spices, add your flour and make a blond roux. Add your fish stock and the tomato product and let it simmer until thick and flavorful.

Put your sauce to the side now prep your shrimp: 

peel, saute them and once pink combine them with your sauce.

Cat Fish

• 1.5 tsp Salt
• 1.5 tsp Paprika
• 1/4 tsp Cayenne
• 1/2 tsp Dried thyme
• 1/4 tsp Black pepper
• 1/4 tsp White Pepper
• 3 lb Cat Fish
• Clarified Butter, or a high smoke point oil (as needed)

Procedure

Season both sides of the fillets, flour both sides and pan fry it in a medium heat.

Serve it with the shrimp sauce and some rice of your choice.

Bagels

Yield 10 4x1.5 inch high bagels

Starter

• 1 tsp Instant dry east
• 2 1/4 cup Water
• 3 cups Bread flour

Flour Mix

• 3 tbsp (1.5 oz) Butter
• 2 1/3 cup (12.75 oz) Bread Flour
• 1 tsp Instant yeast
• 1 tbsp (0.7 oz) Malt Syrup
• 1 tbsp (0.5 oz) Sugar
• 1 tbsp (0.75oz) Salt
• Black Pepper, to taste

Procedure

In a bowl whisk two cups  (11 oz) flour, your yeast, malt, sugar, salt and pepper. Sprinkle this mix over your sponge. Do not stir. 

Cover it with plastic wrap and let it stand from 1-4 yours at room temperature (or 1 hour at room temperature and then refrigerate it overnight - 24 hrs).

Mix the Dough

Add the butter and the remaining flour (all but 2 tbsp) and mix the dough with a hook at low speed, until it is moistened, for 1 minute. Raise the speed to medium 5-7 minutes adding the remaining 2 tbsp of flour in the dough if the dough does not pull away from the bowl.

The dough should be elastic, smooth and should jump back when pressed.

Place it in a lightly floured counter and knead it a few times, as little as possible. If it is too tacky to the touch, add a bit more flour.

*If you want to stop working at this point, you can rest it overnight and continue the next day.

Place the dough in a lightly oiled bowl, cover it with plastic wrap and let it rise until it doubles in size. It should take from 1 to 2 hours.

Punch it down, turn it once and set it back in the container.

Oil the top, cover it and refrigerate it for at least 4 hours or overnight.

Let it stand  for 30 minutes at room temperature before shaping it.

Shaping the dough and letting it rise

Line a baking sheet with parchment paper and transfer the dough onto an un-floured counter. Cut the dough in half and place one piece covered in the cooler. Now cut the remaining piece in 5 equal pieces and allow the dough to rest for 10 min.

Form a ball with the dough, preferably folding in each corner. This makes it a more firm and even ball. With your index finger and then thumb punch a whole in the middle. Form a ring with a 2.5 inch hole and place it on the lined sheet.

Oil a plastic wrap or a second floured towel and cover it.

Allow it to rise for 15 minutes.

Pre heat the oven at 500 F 30 minutes before baking and when baking use the lowest level of your shelf, preferably with a baking stone. 

A hot baking stone will allow the baking process to start quicker by giving the yest in the dough more strength from all the heat combined (stone and oven) to rise, forming a nicer and lighter crumb.

Water Bath Topping

• 1 big stock pot with boiling water
• 2 tbsp Molasses or sugar (1/4 cup)
• 1 tsp Baking soda

Glaze and Topping

• 2 large Egg whites
• 1 tsp cold water

Seeds

Use any raw seeds of your preference to coat the outside of the bagel.

Procedure

Prepare half a sheet pan with seeds for sticking on both sides of the bagel.

Add your sugar and baking soda to the boiling water and put your bagel in 1 at a time without crowding them. 

Cook 2 or 3 at a time without letting them touch each other. 

The longer time they boil for, the thicker the crust will become once baked.

Remove the boiled bagel with a pancake spatula and set it on the seeds. 

Now move them to the bread peel and glaze them with the mix of egg whites and cold water. Try not to let this mix drip onto the peel or else they will glue the bagels. 

Brush them with a second coat of glaze

Slide them quickly (so that you don't loose oven heat) onto the hot stone or bake them on the baking sheet on top of the stone.

Bake them for 5 min. and now lower the temp. to 450 F and bake for about 20 min, until golden. 

Turn off the oven and let them sit for 5 minutes longer.

Remove them and let them cool before serving.

This one has a touch of sesame seeds.

This one was coated in millet seeds. 

It looks very attractive, but the seeds are kind of hard to chew on.

Here are both types on a sheet pan.

I am still impressed with the fall colors even in midst of the beautiful November snow.

Pecan Pie is one of my favorites! Nov 2011

Today, as I was returning from my walk, I saw this beautiful dear enjoying the garden. It looked so present and proud. I was impressed with its beauty.

Grits with Cheddar Cheese

Portions 12, 6 oz per size

• 2 cups Hominy Grits
• 2 qt Water
• 1tsp Salt
• 8oz Cheddar cheese grated

Procedure

Stir your grits with the water. If your grits are stone ground let them settle and skim off the hulls.

Bring it to a boil add some salt and pepper and simmer about 45 minutes stirring every 5 to 10 minutes, until they look thickened and moistened.

Adjust seasoning and add your grated cheese.

You can also garnish them with some diced tomatoes, green onions and parsley. The crunchy texture brings a nice addition to this soft meal.

Collards Greens with Ham

Portions 16, portion size 4 oz

• 2lb Smoked ham hocks
• 6lb Collard greens
• Black pepper to taste
• 2 tsp or more Hot pepper sauce
• Cider vinegar as needed
• Onions, celery and carrots (mire poix)

Procedure

Simmer the ham hock in water until tender, about 1.5 to 2 hours. Remove it and save the water.

Reduce this stock until it tastes strong and delicious.

Now simmer the greens in some water (just until it is covered) until tender, around 45 minutes. Now add the mire poix, your fortified ham stock, some extra bacon pieces, some cider vinegar, your hot sauce and spices of your choice. Let it cook until very tender and flavorful.

This was a very delicious dish, but I would say that what was even more delicious was drinking the very hot collard juice below out of a coffee mug. It was an experience that warmed and nurtured my whole body.

We served it with a piece of hot corn bread and melting honey butter on top.

Pecan Pie

Yield 2 pies 9 inch each

Filling

• 5 Eggs
• 3 oz Brown sugar
• 4 oz Unsalted butter barely melted
• 0.25 oz Vanilla extract
• 0.1 oz (1/2tsp) actually, a little bit less Salt that stated
• 14 fl oz Dark maple syrup
• 22 oz pecan halves pieces, raw

Pie Crust-Pate Brise (If you want precise measurements, a precise recipe is on previous posts, please look through, but you should be able to eye ball it by the way it feels and tastes)

• Butter, unsalted and chilled and in small chunks
• Pastry flour or AP 
• Salt a pinch
• Water, chilled

Mix your butter and flour until little chunks are still showing. Now barely mix the rest of the ingredients in your dough keeping the chunks visible and then flatten it in a square shape. Wrap it tightly and refrigerate it for at least 30 minutes, until the dough is very chilled and hard. 

Now roll out the dough on a lightly floured surface keeping it round. It is easy to keep it round by rolling every side starting from the center equally and not going until the edge. Now mold your pie shell.

Dock it and freeze it.

Pre-bake it with your baking beans on top and parchment paper and once it has a light pale color remove the beans and finish baking the bottom part keeping it still pale but crunchy. Now it is ready to be filled.

Procedure for the filling

Whisk the eggs, butter, brown sugar. Add your vanilla and salt and whisk. Add your maple syrup and whisk until well combined.

Divide the pecans among the baked shells and pour the liquid filling on top of each crust. 

Since I was using two big pie shell of about 10.5 inches, I was short on pie filling, so next time I would make 1/4 or 1/2 extra filling for the two large pie shells.

Bake in a 325 F until the center is set. About 35 to 40 minutes.

Here is how it turned out. The crust was very flaky, flavorful, crunchy and buttery. It melted in my mouth after the first crunch...delicious.

Since it was a touch too salty, I recommend lightly diminishing the salt quantity.

Since I diminished the original amount of brown sugar in the filling and omitted the corn syrup in it as well, the custard was a lot less sweet and very enjoyable to eat. People told me it had the perfect amount of sweetness.

I had mine with a dab of lightly sweetened whipped cream and a cup of coffee with cream. 

The perfect combination.

It seems like everyone in class enjoyed it.

After having many pictures taken, the dear decided to move on...

Italian food is always a good call! Nov 2011

As I sometimes take a walk in the morning, this is the driveway I walk up as I am returning home.

Today at school we decided to make Italian Food. We had Polenta as our main course, with some bread and Biscotti with coffee after our meal. Or meal was light, simple and delicious.

Polenta

Yield: 5 lb

• 5 pt Water or milk
• 1 tbsp Salt
• 1 lb Polenta

Procedure

Bring the liquid and stirred in salt to a boil, add your polenta and slowly stir it over low heat until it thickens and starts unsticking from the sides. It should take about thirty minutes.

If you want to serve it soft keep it warm over a bain marie stirring it occasionally. 

If you want to serve it in pieces, pour it over a butter-coated sheet pan and let it cool. Once cool, cut it into squares and lightly bake the pieces in a low heat oven with some olive oil and dried spices to give it a crunch.

Meat Sauce-Procedure

Brown some ground meat on a sauce pan with some high smoke-point oil keeping a lot of space in between the browning pieces so that the juice that leeks out of the meat evaporates quickly before getting any part of the meat gray. As the meat is starting to brown add some dried spices of your choice, such as oregano, basil, salt, curry and pepper and also add some chopped onions, carrots and sweat them in the fat in the pan. 

Finally add your minced garlic, making it golden. 

Now that the meat is browned, the onions are translucent, the carrots are getting golden and the garlic is golden, remove all this delicious food from your sauce pan and deglaze the pan with some red wine.

Add your canned or fresh tomatoes with all its juices and add all the previous ingredients and let it simmer until tender.

Serve it on top of the pieces of crunchy polenta and your choice of cheese. I chose some house made and well flavored broiled Ricotta. 

These are some dinner rolls that we made with Baguette dough.

Important note:

I have learned from a new baking book I just bought, Artisan Baking Across America-Maggie Glezer, that it is very important to Autolyse the bread dough as you are making your bread. This means that after you mix the flour, instant dry east (or active dry yeast) and the water together, your should let the dough sit covered for a period of 15 to 30 minutes before adding your salt and sponge mixture. 

This will allow the flour and the water to mix intensely developing the proper gluten.  

Don't add the salt and the sponge as you Autolyse, since the salt would tighten the gluten, hindering its development and hydration, and the the sponge would ferment and acidify the dough giving it an odd flavor. 

The yeast that was added at the beginning of the mixing before the Autolyse period will not acidify the dough since it does take about 30 minutes for a dry yeast to start its activation.

At the end of the Autolyse your once rough dough will have greatly smoothed out and become much more extensible. Now you can add your salt, sponge (or compressed yest) and continue mixing.

Autolyse will result in final product with a creamier colored crumb and more aroma and sweet wheat flavor.

To follow our Italian main course we also made some Almond Biscotti to eat with coffee. 

Almond Biscotti

Yield: 4 lb and 3 oz

• 10 oz Eggs
• 1lb and 2 oz Sugar
• 2 tsp Salt

• 2 tsp Vanilla extract
• 1 1/4 tsp grated Orange zest

• 1lb 12oz Pastry flour
• 0.7oz Baking pouder
• 10oz blanched Whole almonds

Procedure

Whip over a hot water bath the eggs, sugar and salt until thick. Fold in the vanilla and the orange zest. 

Stir the flour and the baking powder together and mix it in the egg mix little by little. 

Finally mix it the almonds and shape the dough into logs, about 2.5 inches thick. The dough should be soft, so flour your hands and use a bench scraper to help you shape.

On a baking sheet, bake your logs in a 325 F oven until lightly golden, about 30 to 40 minutes.

Let it cool slightly  and now slice the logs diagonally 0.5 inches thick slices. Place the slices on a sheet pan and bake them in a 275 F oven until toasted and golden brown. 

It will take you about 30 minutes.

These are the final Biscottis. They became very crunchy and flavorful.

Part of this beautiful winter day.

Muzzarela Nov 2011

Today is another sunny and beautiful day in ho-hum paradise.

Muzzarela

yiel 1.5 lb

• 2 gal Whole milk
• 1 tbsp Citric acid
• 1/4 Tablet rennet
• 1/4 Cup cool ice water
• 1/4 Salt (for salting whey)

Procedure

Dissolve the rennet in the water. 

Pour the milk into a large pot.

Sprinkle the citric acid (not the rennet) into the cold milk. Stir.

Bring the milk to 88 F - 90 F (for goat's milk bring it to 86 F - 88 F).

Stir the milk a few times. It will take about 10 minutes.

Pour the dissolved rennet into the milk while stirring with an up and down motion. 

Heat the milk to 100 F - 105 F.

Turn off the heat. Keep stirring slowly. The milk will begin to thicken and clot. The curds will separate from the whey.

Place your strainer over another pot and spread 2 layers of cheese cloth over it. Drain the curds to remain in the cheese cloth and reserve the whey.

Wrap the cheese cloth over the curds and press the excess whey out by placing a small container with a small amount of weight on top of the curds.

Return the whey to the stove and add the salt. Heat it up to 120 F - 160 F.

Meanwhile keep the curd in a big bowl. Glove up your hands with 3 layers to protect it from the heat.

Add half the whey to the curd. Mix it with your hand to make it toffee like.

When it starts cooling, dump some more hot whey from the pot in your bowl of toffee like curd. 

Now make the balls. Form the Muzzarela balls and dump them in bucket with half ice water bucket and half salted whey.

Store the Muzzarela in this liquid in the cooler.

Below we are straining the whey from the curd.

This is what it is suppose to look like.

Once we dump in the hot salted whey and start pressing it. This is what it will look like with a toffee texture.

We are making balls. Make sure to form them firmly.

Once the Muzzarela pieces were firm and stored properly, at service time we sliced them and served them in a Caprese style with fresh Tomato slices, strips of Balsamic vinegar, Extra Virgin Olive Oil and Salt.

Below are simple slices of fresh Muzzarela that were lightly baked in the oven and topped with Basil and Garlic flavored Olive Oil.

This was my invention of a Muzzarela dish that was served in one of our dinners: lightly broiled served with a Rosemary and Garlic Flavored Extra Virgin Olive Oil, a touch of Balsamic and some mixed greens.

While some of us are in the kitchen having fun, others are chilling on a nice sunny day.

Fall Colors

Once you learn how to make basic pasta, you can play around with its shape, colors and flavors. 

Today we decided to make a three flavor, three color goat cheese ravioli. 

For the green pasta we added dehydrated spinach powder. For the red pasta we added dehydrated tomato powder and the yellow pasta was a basic pasta dough. You can also add spinach and tomato paste instead of dehydrated powder, but in this case you will diminish the amount of water added to the basic recipe in order to get the right consistency.

Once you roll out your three different doughs you want to maintain a base dough whole and the other ones you will cut into strips, as thin as you desire. You will then gently glue each strip on top of the basic dough with a bit of egg wash or water in between the layers.

You will then pass it on the pasta machine on a bigger width, about double the size of your last thickness you had rolled it off in, since you are basically laying one layer on top of the other. You will start rolling it out until the the desired thickness.

You can also just form different stuffed individual pieces of different colors and serve them all together. It will look very neat.

The pieces below are waiting to be cooked. 

Once you have shaped them you do not need to keep them covered and moist, they will hydrate and cook normally once they are thrown in the boiling water.

This is what they will look like once they are cooked. Now we will add the sauce.

These are the striped ones. We served them with a light carrot Beurre Blanc and a bit of grated cheese.

I love the colors of nature.

A mid-morning snack!

I saw this magnificent creature as I was walking home.

The color, movement and shape of the leaves remind me a of what I feel is beautiful.

Sometimes, just a healthy vegetarian snack will satisfy that mid-morning hunger before lunch time arrives. I find cheese one of the best snacks for these moments.

Both of these savory dishes below can be made in advance and kept in the cooler for a few days. I see them as good and nutritious snacks to have at home or at work, if you have access to a cooler.

Mushrooms A La Grecque

yield 25 portions 

• 2 cups Water
• 1 pt (or less if preferred) Olive oil
• 6 floz Lemon Juice
• 1 Celery rib
• 2 Tsp Salt
• Sachet D'epice (2 garlic cloves crushed, 1.5 pepper corn lightly crushed, coriander seeds, 1 bay leaf, 1 tsp dried thyme)
• 1/4 cup Parsley chopped

Procedure

Place the water, olive oil, juice, celery, salt and sachet in the pot and bring to a boil. Simmer for 15 minutes. Add mushroom and simmer for 5 minutes. Remove from heat and let it cool in its own liquid.

Remove the sachet and celery and let the mushrooms marinate overnight in the cooler.

Cheese Wafers

yeld 150 wafers

• 1lb Sharp cheddar cheese grated
• 8 oz Butter softened
• 12 oz Bread flour
• 1/2 tsp Salt
• White Pepper

Procedure

Mix all the ingredients until they blend, knead dough in the surface, divide it in 5 pieces, roll into cylinders and chill in the refrigerator.

Once chilled, cut into slices and put on greased baking sheet. 

Bake at 450 F about 10 minutes or until crisp.

A simpler method is just to take bunches of grated Parmesan cheese, make little balls and bake them off until crisp.

The Parm crackers hold well in the cooler for many weeks.

Below is the simpler Parm version.

Mushrooms A La Grecque

A creative dessert: Whole grain tuile cookie, Chantilly filling, Caramel Sauce and Roasted Pistachio for garnishing.

The beauty of a fall day in Boulder's Historic District.

Gnocchi al Pomodoro and Zabaglione. November 2011

Here goes a curiosity:

The literal meaning for Pomodoro is "Golden Apple" in Italian. The first tomatoes in Italy were a yellowish color. Today, a food served "al pomodoro" are plates served with tomato sauce. 

Gnocchis are small dumplings most commonly made of potatoes, a touch of flour, eggs and salt. They are best when poached in simmering water and then cooked "au gratin" or "gratinati" with some kind of sauce, such as tomatoes, cream or cheese.

The word Gnocchi is originally Italian and means "lumps", but it is also found in other cuisines such as the Austro-Hungarian and Alsatian cookery, where they are called Knepfle, Knodel, Noques or Quenelles.

My Gnocchi recipe:

Yield about 16 portions

• Potatoes (about 4lb)
• Flour sifted (about 1/2 lb)
• Eggs beaten (about 2)
• Salt (to taste)
• Grated Cheese (to taste)

Procedure:

Clean your potatoes and boil them with their peels on and preferably whole in seasoned water. The peel will protect them from absorbing too much water while cooking.

Test their degree of doneness: 

Pinch a paring knife all the way through their center. It should slide easily in and out. That means they are cooked all the way through. 
Another way of testing their degree of doneness is by picking out a little piece of the potato and with your bench scraper press it and slide it against your counter. If it comes out like a smooth paste, they are done. You should not see well formed grains.

Now removed their skins and puree them. I would suggest using a food mill or a potato masher. This way the finished puree will turn out denser and tighter than when mashed in a mixer.

Mix in a bit of the flour, salt, eggs and cheese. Adjust the dough's consistency according to your desire. 

If you prefer a denser and tighter dough, you will probably want to add more flour and eggs. You can then roll it by hand on a lightly floured surface and cut it into little lumps. Once these are primarily poached you can brown then on the stove top with some butter or olive oil, and served them with your choice of sauce. That Maillard Reaction browning will give it a special extra flavor that will make you dish a lot more delicious.

If you prefer a lighter and fluffier dough, you might want to add just a touch of flour to your potatoes and instead of rolling them out you can put them in a large piping bag with a large hole and pipe each piece while you cut them as the fall into the simmering seasoned water. They may then be finished "gratinati" in the oven with sauce and cheese over them. In this case you shall serve them on the dish where it was oven cooked.

I personally prefer this lighter version of Gnocchi, since the potatoes take on a greater flavor in the dish. It also usually turns out to be a more digestible meal.

Ps: The when your are poaching your Gnocchi, you will know when it is cooked when it floats to the top of the surface.

Pss: I suggest boiling potatoes of significantly different sizes separately because they will have different cooking times.

My Pomodoro Sauce 
Yield 3 qt

• Grape seed oil (or any kind of high smoke point oil)
• 1/2 lb Chopped Onions
• 1/2 lb Chopped Carrots
• 1/2 lb Chopped Celery
• 1 to 2 lb Canned Whole Tomatoes (good quality whole tomatoe or if available, very ripe fresh tomatoes chopped).
• 4 Garlic Cloves (crushed)
• Salt (to taste)
• Black Pepper (to taste)
• Dried Basil Leaves
• Red Wine (to taste)
• Extra Virgin Olive oil (to taste)
• Fresh Basil leaves (to taste)
• Grated Parmesan Cheese (to taste)

Procedure:

Sweat your onions, celery, carrots in your grape seed oil. Add your dried spices. Add your garlic and as soon as looks golden in color add your chopped fresh tomatoes or canned tomatoes. Cook for a few minutes and add your red wine. Cook until the tomatoes are very soft and saucy. Remove from the heat and add your Extra virgin olive oil, fresh basil and finish it off with a touch of grated cheese.

This is the denser type of gnocchi. It was browned with butter and served with the Pomodoro sauce.

Below you will also see a small portion of the "pan seared" gnocchi, some sauteed spinach, the chunky pomodoro and a pureed version of the same pomodoro.

For dessert I served a Zabaglione.

Zabaglione is a light and foamy dessert of Italian origin made by whisking egg yolks, wine and sugar together over a gentle heat. The word is derived from the Neapolitan dialect word "Zapillare", which means "to foam".

The preparation for this dessert is a bit delicate, since the yolks must be whisked and thikened over heat without coagulating. The end result must be very frothy.

Whisked egg whites may be added to the mix after it has been beaten just before serving.

Ps: The term "Sabayon" is also used for a type of Mousseline sauce, usually made with Champagne, served with fish or Shell fish.

Zabaglione

Sabayon Whipped with Marsala and Lemon 

(yield 1 qt)

• 8 Egg yolks
• 1/2 cup of Sugar
• 1 cup Marsala or red wine
• 2 tsp Lemon Zest, finely grated

Procedure

Whisk the yolks and sugar in a copper or stainless steel bowl until they turn a pale yellow color and form a ribbon. Add the Marsala and whisk to combine.

Place the bowl over bain marie and beat the mixture until it is about four times its original volume and quite thick. Fold in the lemon zest.

To serve warm: Immediately pour over sliced fruits or over a white cake or a combination of cake and fruit. You can also serve it "gratinati" by browning its surface under a salamander.

I chose to serve the version below cold and simple because I found its flavor complete without adding any compliments. 


To make it: Once the warm sauce was ready, I placed it in a mold and refrigerated it for 1 day. It became of a thicker consistency and very rich.

You can serve a chilled slice plain and simple as a dessert or add some fresh fruits to accompany it.

I just love the fall...even in November.