Garlic-Braised Chicken

 

INGREDIENTS

•  Olive oil
• 2 pounds bone-in, skin-on chicken thighs (about 4)
•  Salt
• 20 peeled garlic cloves
• ¾ teaspoon ground white pepper
• 1 cup dry chardonnay
•  Steamed white rice, for serving

PREPARATION

1. Heat oven to 350 degrees.
2. In a large Dutch oven over medium-high, add enough oil to lightly coat the bottom. Season the chicken with salt on both sides, then add to the pot skin side down. Cook until the skin turns golden and crispy, 8 to 10 minutes. If the skin browns too quickly, lower the heat. Flip, and sear the other side briefly, about 1 minute. Transfer the chicken to a plate and set aside.
3. Add the garlic to the schmaltzy oil over medium-high, and stir until fragrant and very lightly golden at the edges, 1 to 2 minutes. Stir in the white pepper, then immediately add the wine and 1 cup water. Scrape up any stuck-on bits from the bottom of the pot while bringing the liquid to a simmer. Nestle the chicken in the pot skin side up, cover and cook in the oven until the chicken and garlic are meltingly tender, and the wine has reduced, about 1 hour. Taste for seasoning, adding more salt if needed. Serve with rice.

Peppermint frosting

FOR THE PEPPERMINT FROSTING: 

½ cup/113 grams unsalted butter, softened

2 cups/200 grams sifted confectioners’ sugar

2 teaspoons heavy cream or milk, plus more if needed

1 teaspoon vanilla extract

¾ teaspoon peppermint extract, plus more if desired

 Pinch kosher salt (Diamond Crystal)

 Red gel food coloring (optional)

 Shaved chocolate and sprinkles, for decorating (optional)

make the frosting: Add the butter to the bowl and mix on medium-high with an electric mixer until smooth, stopping the mixer occasionally to scrape the bottom and sides of the bowl. Turn the speed to low, and slowly add the confectioners’ sugar. Mix until the sugar is moistened, then add 2 teaspoons of the cream, the vanilla extract, 3/4 teaspoon peppermint extract and salt. Turn the speed up to medium-high, and whip until smooth and fluffy, about 3 minutes, adding a bit more cream a teaspoon at a time, if necessary, to make a smooth and light frosting. Taste the frosting, and add a few more drops of peppermint extract if desired. The frosting can be kept at room temperature while the cake finishes baking and cooling.

Top the cooled cake with an even layer of frosting, then use the tip of a toothpick to dot the frosting with a few small dots of gel food coloring, if using. Use a spoon or offset spatula to swirl the food coloring into the frosting to create candy cane-like stripes — just a few swipes will do the trick. If you mix it in too much, the frosting will turn pink. Top the cake with sprinkles and shaved chocolate, if desired. Store leftover cake loosely covered at room temperature for up to 3 days.

hibiscus ginger swirl cookies NYT

Ingredients

1 cup/230 grams unsalted butter, room temperature

¾ cup/165 grams granulated sugar

2 large eggs

2 ½ cups/360 grams all-purpose flour

1 teaspoon kosher salt (Diamond Crystal)

1 teaspoon ground ginger

2 tablespoons/28 grams finely chopped candied ginger

3 tablespoons turbinado or other coarse raw sugar

2 tablespoons/18 grams finely ground dried hibiscus (from ¼ cup dried hibiscus flowers)

1 tablespoon fresh orange zest

2 tablespoons dried edible flower petals, such as rose (optional)

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium until light and fluffy, scraping down the sides of the bowl as needed, about 5 minutes. Add 1 egg and mix until just combined. Scrape down the sides of the bowl.

In a separate bowl, combine the flour, candied ginger, salt and ground ginger, and whisk together. Turn the mixer off, add flour mix to the butter all at once and scrape the bottom and sides of the bowl. Turn the mixer speed to low and beat until flour is fully incorporated, scraping the bowl again if needed, about 30 seconds. Wrap the dough in plastic wrap, pressing down to form a flat square. Refrigerate the dough until firm, about 30 minutes.

In a small bowl, combine the turbinado sugar, hibiscus, edible flowers (if using) and orange zest.

Roll the dough between two sheets of parchment paper into a 10-by-13-inch rectangle. Peel off the top sheet of parchment paper. Beat the remaining egg with 1 tablespoon of water in a small bowl, and brush the surface of the dough with the egg mixture. Sprinkle the hibiscus mixture over the dough, leaving a ½-inch border along one of the long edges. Press down lightly on the sugar to make sure it adheres to the dough. Turn the dough so that the coated long end is closest to you and, starting from that end, roll the dough into a tight log. Use the bottom sheet of parchment to help lift and roll the dough. Slice the log in equal halves, and wrap each half with 1 sheet of parchment. Refrigerate until the dough is firm enough to slice, at least 1 hour and up to 3 days.

Heat the oven to 350 degrees. Line a sheet pan with parchment paper. Slice each log into ½-inch rounds. Lay the rounds on the prepared baking sheet, spacing at least ½-inch apart.

Bake until the cookies are golden at the bottom edges, rotating once halfway through baking, about 22 minutes. Move the cookies to a wire rack to cool completely. Store the cookies at room temperature in an airtight container for up to 3 days. The baked cookies can also be stored frozen in an airtight container for up to 10 days. Thaw at room temperature before serving.

Root Beer Ham

 

INGREDIENTS

• 1 bone-in, fully cooked unsliced half ham (8 to 12 pounds)
• 2 (12-ounce) cans root beer
• 2 large shallots, halved lengthwise
• 2 large dried or fresh bay leaves
• ¼ packed cup dark brown sugar
• 4 teaspoons Dijon mustard
• 2 teaspoons rice vinegar

• PREPARATION

  1. Heat the oven to 325 degrees. Using a sharp knife, make parallel cuts across the surface of the ham, about 1/2 inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.
  2. Place the ham in a deep, large roasting pan, cut side down, and pour the root beer over the ham. Add the shallots and bay leaves to the root beer in the roasting pan. Cover the pan tightly with aluminum foil and bake, basting once halfway through, until the ham is heated through (it’s already cooked). The internal temperature should reach 135 degrees, about 15 minutes per pound (2 to 3 hours total).
  3. When the ham is done heating through, carefully remove from the oven and raise the oven temperature to 400 degrees. Uncover the ham and ladle out 2 cups of the root beer braising liquid into a large skillet.
  4. To make the glaze, add the brown sugar, mustard and rice vinegar to the root beer in the skillet and bring to a boil, whisking occasionally and watching that it doesn’t boil over. Cook until reduced significantly, syrupy and thick enough to coat the back of a spoon and drip off slowly, 10 to 15 minutes.
  5. Using a spoon or a brush, apply half of the glaze all over the surface of the ham. Bake, uncovered, until the glaze is bronzed, bubbling and gorgeous (but not burned), 8 to 12 minutes.
  6. Transfer the ham to a cutting board to rest for at least 15 minutes before slicing thinly and serving with the extra glaze. Carefully pour the braising liquid into a gravy boat and serve alongside, as well.

Brussels Sprouts in Saor

 

INGREDIENTS

• ½ cup golden raisins
• ½ cup dry white wine
• 2 ½ pounds trimmed, halved brussels sprouts (from about 3 pounds whole)
• 10 tablespoons extra-virgin olive oil
•  Fine sea salt
• 2 medium yellow onions, thinly sliced
•  Scant 1/4 teaspoon saffron
• ⅓ cup pine nuts
• 2 tablespoons plus 2 teaspoons white wine vinegar
• 1 tablespoon granulated sugar
•  Black pepper
• 1 tablespoon finely chopped flat-leaf parsley leaves
• ½ lemon

PREPARATION

1. Heat oven to 400 degrees. Place racks at middle lower and middle upper positions. Line 2 baking sheets with parchment paper. Set aside.
2. In a small bowl, combine raisins and wine. Set aside to soak.
3. In a large bowl, gently toss brussels sprouts with 4 tablespoons oil to coat. Season with 1/2 teaspoon salt. Spread out sprouts onto prepared baking sheets, and roast until tender throughout and golden brown on the outside, 28 to 32 minutes. Halfway through cooking, rotate pans, switch their positions, and use a thin metal spatula to turn the sprouts so that they brown evenly on both sides.
4. In the meantime, set a 12-inch nonreactive skillet over medium-high heat and add 3 tablespoons oil. When it shimmers, add onions, a generous pinch of salt and the saffron, crushing the threads with your fingers as you add them. Reduce heat to medium and cook, stirring occasionally, until onions are tender and just beginning to brown, 16 to 18 minutes.
5. Spread the pine nuts onto a small baking sheet and toast in the oven until lightly golden, 3 to 4 minutes. (Set a timer to prevent burning!)
6. When the onions are done, add raisins and wine, pine nuts, vinegar, sugar, a few cracks of pepper, parsley, a generous pinch of salt and remaining 3 tablespoons olive oil. Bring to a simmer and remove from heat. Taste and adjust seasoning as needed: This mixture should be sweet, bright and perk up your palate.
7. To serve, mound half of the warm or room-temperature brussels sprouts on a platter and dress with half of the saor mixture and a generous squeeze of lemon. Continue with remaining sprouts, saor mixture and another squeeze of lemon. Serve warm or at room temperature. Cover and refrigerate leftovers, which will keep for up to 5 days.

Slow-Roasted Turkey With Apple Gravy

 

INGREDIENTS

FOR THE BRINE:

• 8 fresh bay leaves
• 2 ½ quarts buttermilk
• ½ cup granulated sugar
• ½ cup coarse sea salt
• 1 tablespoon black peppercorns, toasted and ground (see Tip)
• 1 ½ teaspoons ground cayenne
• 1 (14-pound) fresh or thawed frozen whole turkey, neck and giblets removed

FOR THE TURKEY:

• 20 fresh bay leaves
• 3 small Fuji or Honeycrisp apples, cored and cut into wedges
• 2 small Granny Smith apples, cored and cut into wedges
• 2 small fennel bulbs, sliced
• 1 medium red onion, sliced
• 1 medium yellow onion, sliced
• 1 small bunch thyme
• 10 slices fresh ginger
• 12 garlic cloves, sliced
• 1 orange, cut into 1-inch wedges
•  Coarse sea salt
• 1 ½ tablespoons black peppercorns, toasted (see Tip), plus more toasted and ground for seasoning
• 1 lemon, quartered

•  Extra-virgin olive oil

FOR THE GRAVY:

• ½ cup unsalted butter
• ¼ cup all-purpose flour
• 2 tablespoons brandy, preferably Pomona or Calvados (optional)
•  Salt and pepper

PREPARATION

1. Brine the turkey: Tear the bay leaves to release their natural oils. Place in a large bowl with the buttermilk, sugar, salt, black pepper and cayenne, and stir to dissolve the sugar. Place the turkey in a brining bag or clean unscented garbage bag, pour in the buttermilk mixture and tightly tie the bag closed. Place in a pot or bowl that holds it snugly, making sure the legs are fully immersed in the brine, and refrigerate for at least 48 hours and up to 72 hours.
2. Roast the turkey: Position a rack at the bottom of the oven and heat oven (not convection) to 450 degrees. Tear the bay leaves to release their natural oils. Spread the apples, fennel, onions, 12 bay leaves and half of the thyme, ginger, garlic and orange across the bottom of a large roasting pan. Sprinkle with salt and the whole peppercorns.
3. Drain the turkey and wipe dry. (Discard the brine.) Place the turkey in the pan breast side up, and rub its cavity with salt and ground pepper. Stuff the cavity with the lemon and the remaining bay leaves, thyme, ginger, garlic and orange. Tuck the wings underneath and tie the legs together with kitchen twine. Sprinkle the turkey with salt and ground pepper, and drizzle everything with oil. Drizzle more oil all over the turkey and rub to generously and evenly coat the skin. Transfer to the oven and roast until browned in spots all over but not burned, 20 to 40 minutes. (Ovens vary widely in how quickly they brown such a large bird, so start checking at 20 minutes and keep going until it’s spotted all over.)
4. Pour 2 cups water into the pan, cover the turkey with foil and loosely crimp around the edges of the pan. Reduce the oven temperature to 300 degrees and slide the pan back into the oven. Slow-roast until the turkey is almost cooked through (a meat thermometer will register 150 degrees in the thickest part of the breast and 160 degrees in the thigh), about 4 hours.
5. Uncover, baste all over with the pan juices and roast uncovered until the skin is more evenly browned and the meat registers 155 degrees in the breast and 165 degrees in the thigh, 30 to 45 minutes. The internal temperature will continue to rise as the turkey rests. Let cool slightly in the pan, then transfer the turkey to a serving platter.
6. Make the gravy: Smash the fruits and vegetables in the roasting pan. Set a colander with small holes or a medium-mesh strainer over a bowl or pot, and pour in everything from the pan, working in batches if needed. Press hard on the solids to extract as much liquid as possible along with fruit and vegetable pulp. Discard the solids in the colander; scrape any strained pulp into the bowl. Skim and discard fat from the strained juices.
7. Melt the butter in a large saucepan over medium-low heat. Add the flour and whisk until deep golden brown, 3 to 5 minutes. While whisking, add the defatted pan juices a little at a time, whisking until smooth, then stir in the brandy. Simmer, stirring occasionally, until thickened, 4 to 5 minutes. Keep warm over low.
8. When ready to serve, season the gravy to taste with salt and pepper. Carve the turkey and serve with the hot gravy.

Mississippi Roast

 

INGREDIENTS

• 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
• 2 teaspoons kosher salt, plus more to taste
• 1 ½ teaspoons freshly ground black pepper, plus more to taste
• ¼ cup all-purpose flour
• 3 tablespoons neutral oil, like canola
• 4 tablespoons unsalted butter
• 8 to 12 pepperoncini
• 2 tablespoons mayonnaise
• 2 teaspoons apple cider vinegar
• ½ teaspoon dried dill
• ¼ teaspoon sweet paprika
• 1 teaspoon buttermilk, optional
•  Chopped parsley, for garnish

PREPARATION

1. Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
2. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
3. As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Rice Porridge With Squash and Brown Butter

 

INGREDIENTS

• 3 cups water
• 1 cup medium-grain white rice
• 1 teaspoon kosher salt, plus more to taste
•  Black pepper, to taste
• 1 ½ to 2 pounds mixed squash, such as honeynut, kabocha or butternut
• 4 tablespoons vegetable oil
• 6 ounces unsalted butter
• ½ cup half-and-half
•  Handful of fresh herbs, such as mint, lemon balm or basil, to garnish
•  Pickled vegetables, to garnish

PREPARATION

1. In a pot, add the cold water and rice, and place over medium heat. Slowly bring to a boil, stirring occasionally to keep rice from sticking to the bottom of the pan, then turn down to low heat and simmer. When rice is tender and water is almost evaporated, about 20 minutes, season the rice, and stir well. Cool at room temperature, then transfer to the fridge overnight.
2. Heat the oven to 400. Halve the squash, then use a knife to remove the skin, and roughly chop squash into 2-inch pieces. Toss with oil, and spread on a baking sheet. Sprinkle with salt, and roast for 30 minutes, or until browned and tender all the way through.
3. In a saucepan over medium heat, melt the butter, and simmer until the butter spatters and the milk solids turn brown, about 10 minutes. Set aside to cool for a few minutes. Add the squash, browned butter and half-and-half to a blender and purée, stopping to scrape down the sides as needed to get a very evenly smooth purée. Add a splash more water if needed to help the blades catch the squash.
4. After the rice has rested for about 8 hours, or overnight, warm it in a large saucepan over medium heat, stirring gently with a splash of water. The porridge should be thick and shiny, but not soupy, with the texture of a soft risotto. When it is warm, add the squash purée, and stir well. Simmer everything together on low heat for about five minutes, then taste and season as needed with salt and pepper. Ladle hot porridge into bowls, and garnish with a mix of fresh herbs and pickled vegetables.

Maman’s Nutty Chocolate Chip Cookie Recipe

 Ingredients

11 ounces (310 g) dark chocolate baking wafers (such as Guittard)

2 sticks (8 ounces / (225 g) unsalted butter, at room temperature

1 cup (135 g) raw unsalted macadamia nuts

½ cup (56 g) sliced raw unsalted almonds

½ cup (50 g) raw unsalted walnut halves

1¾ cups (298 g) packed light brown sugar

2¼ cups (326 g) all-purpose flour 2 teaspoons fine sea salt

2 large eggs

Directions

1 . In a stand mixer fitted with the paddle attachment, combine the baking wafers, butter, macadamia nuts, almonds, and walnuts and mix on low for about 30 seconds to break down the nuts and chocolate a bit. Add the brown sugar and mix on low until the butter and sugar come together. With the mixer still running on low, gradually add the flour and salt and mix until incorporated. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition, and mix until the dough starts sticking to the sides of the bowl. Scrape down the sides of the bowl again and mix on low for 10 seconds more to evenly distribute the nuts and chocolate.

2 . Turn the dough out onto a large sheet of parchment paper and flatten into a square roughly 1 inch (2.5 cm) thick. Fold the parchment paper to completely cover and wrap the dough, place in a resealable plastic bag, and refrigerate for at least 1 hour and up to 7 days.

3 . Set a rack in the center of the oven and preheat to 350°F (180°C). Line a sheet pan with parchment paper.

4 . Divide the chilled dough into 14 equal portions (about 3½-ounces/100 g each) and using your hands, roll each portion into a ball. Arrange 7 balls of dough on the prepared sheet pan, spacing them about 3 inches (7.5 cm) apart, then use the palm of your hand to flatten into disks roughly ½ inch (1.25 cm) thick. Bake for 6 minutes. Rotate the sheet pan as needed for even baking and bake until the edges are browned but the centers are still a little gooey, 6 to 7 minutes longer. Let cool on the sheet pan for 10 minutes, then enjoy right away or transfer to a wire rack and let cool completely. Repeat with the remaining cookie dough.

Mississippi Mud Pie

 

INGREDIENTS

FOR THE GRAHAM CRACKER CRUST:

•  About 15 whole graham crackers
• ¼ cup/50 grams granulated sugar
• ½ teaspoon kosher salt
• 8 tablespoons/114 grams (1 stick) unsalted butter, melted

FOR THE BROWNIE CAKE:

• 8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces
• 6 ounces/170 grams bittersweet chocolate, chopped
• ⅓ cup/67 grams dark brown sugar
• ⅓ cup/33 grams Dutch-processed cocoa powder, plus more for dusting
• 1 teaspoon pure vanilla extract
• ¾ teaspoon kosher salt
• 3 large eggs, separated
• ½ cup/100 grams granulated sugar
• ¼ cup/32 grams all-purpose flour

FOR THE CHOCOLATE CUSTARD:

• 4 ounces/113 grams bittersweet chocolate, chopped
• 2 tablespoons/29 grams unsalted butter, cut into pieces
• ½ cup/100 grams granulated sugar
• ¼ teaspoon kosher salt
• ¼ cup/25 grams Dutch-processed cocoa powder
• ¼ cup/28 grams cornstarch
• 2 cups/480 milliliters whole milk
• 4 large egg yolks

TO FINISH:

• 1 ½ cups/360 milliliters cold heavy cream

• 
  

  PREPARATION

  1. Heat the oven to 325 degrees. In a food processor, grind the graham crackers to fine crumbs — you should have about 2 1/4 cups crumbs — and tip into a bowl. Add sugar, salt and butter, and toss until evenly moistened. Tip the crumb mixture into a 9-inch springform pan. Use your fingers to press the crumbs into a thin, even layer on the bottom of the pan and at least 2 1/4 inches up its sides. Bake the crust until just set, about 10 minutes. (The crust will continue to cook in the next step.) Increase heat to 350 degrees.
  2. Prepare the cake: In a bowl set over a pot of barely simmering water but not touching it, melt together the butter and chocolate. (Alternatively, do this in short bursts in the microwave but be careful not to scorch the chocolate.) Remove the bowl from the heat and whisk in the dark brown sugar, cocoa powder, vanilla extract and salt. Let cool slightly, then whisk in the 3 large egg yolks.
  3. In large bowl, beat the remaining 3 large egg whites with an electric mixer on medium until foamy, about 30 seconds. While mixing, gradually add the granulated sugar in a steady stream. Increase the mixer speed to high and continue to beat until you have stiff peaks, about 3 minutes. Using a large rubber spatula, fold the egg-white mixture evenly into the chocolate mixture. Sift the flour evenly over the chocolate mixture and fold it in. Transfer the batter to the prepared crust and smooth the top. Bake until a crust has formed over the top, the center is just set and a toothpick inserted 1 inch from the edges comes out with moist crumbs attached, 30 to 35 minutes. The center of the cake, under the crust, should still be very moist and fudgy. (Peek under the crust if necessary.) Do not overbake. The cake will sink slightly as it cools. Let the cake cool completely, at least 90 minutes.
  4. Prepare the custard: Set the chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set it aside. In a medium saucepan, whisk together the sugar, salt, cocoa powder, and cornstarch. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks. Heat the mixture over medium heat, stirring constantly, until it has thickened and just come to a low boil. Continue to cook the custard, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the custard stand for 1 minute, then whisk it together with the butter and chocolate until smooth. Pour the custard over the cooled cake. Cover the custard with plastic wrap or wax paper, making sure to press it gently into the surface of the custard. Chill until the custard has set completely, at least 4 hours and up to overnight.
  5. Just before serving, remove the ring from springform pan base and transfer pie to a serving plate. Whip the cream to soft peaks and spoon high dollops over the top of the pie, leaving about a 1-inch border. Dust with cocoa powder.

No-Bake Melon Cheesecake Bars

 

INGREDIENTS

FOR THE CRUST:

• 9 ½ ounces/269 grams graham crackers (about 18 whole crackers)
• ½ cup/115 grams unsalted butter, melted
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt (Diamond Crystal)

FOR THE FILLING:

• 2 (1/4-ounce/7-gram) packets powdered gelatin (about 5 teaspoons)
• 1 ¼ pounds/566 grams peeled cantaloupe, diced (about 3 cups)
• 1 (8-ounce/226-gram) package cream cheese, at room temperature
• ½ cup/100 grams granulated sugar
• ¼ teaspoon kosher salt (Diamond Crystal)
• ½ cup/120 milliliters heavy whipping cream
•  Honey, for drizzling (optional)

PREPARATION

1. Prepare the crust: Place the graham crackers in a resealable plastic bag. Close the bag and, using a rolling pin, heavy can or other blunt object, crush the graham crackers into a coarse rubble. To the bag, add the melted butter, sugar and salt, and mix thoroughly.
2. Transfer the crumbs to an 8- or 9-inch square baking pan and press into the bottom of the pan with your hands, forming a thick, sturdy base. Place in the freezer to set while you make the filling.
3. Make the filling: In a small bowl or measuring cup, stir together 1/4 cup cold tap water and the gelatin. Let sit to bloom. Meanwhile, use a blender to purée the cantaloupe, cream cheese, sugar and salt until smooth.
4. Heat the cream in a small saucepan on the stovetop over medium until simmering at the edges or in a small bowl in the microwave until hot to the touch, 45 to 60 seconds on high. Add the bloomed gelatin to the hot cream and stir vigorously until smooth. Transfer the cream to the blender and blend with the cantaloupe until smooth.
5. Take the pan out of the freezer and pour the filling over the graham cracker crust. Cover and refrigerate until set, at least 6 hours or up to overnight. Cut into bars and serve, drizzled with honey, if you like.