Galette. Mary Berry Christmas recipes.

Galette
The galette des rois is a French staple at Christmas, it’s traditional to hide a figurine inside!

Preparation time - less than 30 minutes 
Cooking time - 30 minutes to one hour 
Makes 1 large tart 

Ingredients
750g ready-made all-butter puff pastry, chilled
Plain flour, for dusting
1 free-range egg, beaten, to glaze

Christmas Genoa cake. Mary Berry.

THE GREAT BRITISH BAKE OFF CHRISTMAS MASTERCLASS: Mary Berry Christmas recipes - Christmas Genoa cake, galette and white chocolate and ginger cheesecake | MK News:

My Christmas Genoa cake.

A moist, fruity cake which makes a great alternative to Christmas pudding.
Preparation time - less than 30 minutes
Cooking time - over two hours
Makes one x 23cm 9in cake

White chocolate and ginger cheesecake. Mary Berry.

White chocolate and ginger cake.

A wintry cheesecake is great for spicing up your Christmas spread. To make it a little easier simply grate some chocolate on top instead of making the decorations.
Preparation time - less than 30 minutes
Cooking time - 30 minutes to one hour
Serves eight

Mary Berry top tips for Christmas.

Mary Berry reveals her top tips for Christmas ahead of The Great British Bake-Off Masterclass - Mirror Online:
Mary says Christmas is about cherishing loved ones
From spending time with the family to making sure your turkey actually fits in your oven, Mary gives us her top tips for Christmas Day…

Tell us how you’ll be spending Christmas this year…
It will be a traditional Christmas for us at home with the family – good food and lots of laughter. It’s so lovely to have everyone together, especially the grandchildren, and everyone helps out. I’m a bit of a Mother Hen at this time of year.

With a Christmas tree and all the decorations?
My son is a tree surgeon and always gets me a lovely tree. I like to put it up early, as I can’t wait for Christmas. We dress it with decorations that have been in the family for years.

Do you prepare in advance?
Yes, always. It’s the only way, otherwise it can be really daunting. Make life easier for yourself. Once you’ve made your bread sauce, freeze it. Prepare the brandy butter and keep it in the fridge. On Christmas Eve, make the stuffing, and I usually parboil and half-roast the potatoes and parsnips too. Trim your brussels sprouts, but don’t keep them in water.

Any special twists?
I mostly cook very traditional food, but each year I always like to introduce
a modern twist with new flavours. Always keep handy jars of roasted peppers, cans of chickpeas, tubs of houmous – anything that brings flavour and saves time.

What is your idea of a traditional Christmas dinner?
It has to be turkey with all the trimmings, including a sausage stuffing and optional veg stuffing, bread sauce and gravy. I also try to include a vegetarian option – something like my aubergine five nut roast with tomato sauce.

Store-cupboard staples?
I always have things like olive oil, spices, herbs, tomato passata, dried apricots, chestnuts and mixed nuts available.

Any top tips?
Make sure if you’re buying a larger turkey than usual that it will fit in the oven. Don’t let everyone in the kitchen as you’re preparing, you need some time to yourself to focus. And put the champagne in the fridge the night before, so it’s chilled for a pre-lunch drink!

What’s on your Christmas wish list this year?
For me, Christmas is about family, not presents or anything material. It’s good for the soul just spending time cherishing your loved ones.

What's your favourite Christmas dessert?
I usually make a few. I’d have to include chocolate yule log, as it’s my husband’s favourite. It’s easy to make and the children love it. I make Christmas pudding at the end of November, and I know the kids would be disappointed if
I didn’t make a traditional trifle.

You’re presenting another Bake Off Christmas Masterclass with Paul Hollywood this year. What’s on the menu?
White chocolate cheesecake with ginger. It’s delicious and moreish, and the family love the stem ginger as it gives a lovely Christmassy fragrance. It’s quite decadent, but a real treat during the festive season, and good for people who don’t like the traditional pudding.

We’re also doing a galette – puff pastry with frangipane in the middle. It’s fairly simple to make and you can use ready-made puff pastry. Then there’s a Genoa cake, which is a light alternative to the traditional Christmas cake. It’s a wonderfully fruity, not too dense and uses pineapple and cherries. I think I’ve been making this for the family at Christmas for over 15 years.
'via Blog this'

Mary Berry’s White Chocolate Cheesecake.

White chocolate cheesecake | Mary Berry dessert recipes - Red Online:
Ingredients
50 g butter
25 g dark chocolate
300 g white chocolate,
broken into pieces
400 g full fat cream cheese
150 ml soured cream
2 eggs
1 tsp vanilla extract
Dusting of cocoa powder
About 225g fresh strawberries or raspberries

Method
1. Pre-heat oven to 160°C/gas mark 3.
2. Grease and line the base of a 20 centimetre
deep spring form cake tin with non-stick paper.
Melt butter and chocolate in small saucepan
over a low heat. Stir in crushed biscuits and
press evenly over the base of the tin chill in the
fridge.
3. Break the white chocolate into a bowl and
melt very gently over a pan of hot water (do not
allow the chocolate to become too hot), stir
occasionally with a spoon until runny and
smooth.
4. Whisk the cream cheese and eggs together in
a large bowl until smooth, add soured cream and
vanilla and whisk again until completely smooth
with no lumps. Stir in the melted chocolate and
mix together.
5. Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle. Remove from the oven. Using a small palette knife run the knife around the edge of the tin and then allow to cool and chill. Remove the outside ring and lift base onto serving plate.
Serve dusted with cocoa powder and with a few fresh strawberries or raspberries.

Lemon and lime cheesecake.

Mary Berry Special Part Two: Lemon and lime cheesecake | Daily Mail Online:
Of all the desserts in my new book, this lemon and lime cheesecake is one of the simplest to make. You must use full-fat condensed milk and cream cheese for the recipe to work, as the filling won’t set if you use low-fat substitutes.
Serves 4-6
- 10 digestive biscuits, crushed
- 50g (1¾ oz) butter, melted
- 25g (scant 1oz) demerara sugar
- 150ml (5fl oz) double cream
- 397g can full-fat condensed milk
- 175g (6oz) full-fat cream cheese (room temperature)
- grated zest and juice of 2 large lemons
- grated zest and juice of 1½ limes
- 150ml (5fl oz) double or whipping cream, to decorate
- ½ lime, thinly sliced, to decorate
1. First, make the crust: place the crushed biscuits, see the tips below, together
2.with the butter and sugar, in a medium
3.bowl and stir until the ingredients are thoroughly mixed.
4.Turn the crust mixture out into a 20cm (8in) loose-bottomed tart tin and press firmly and evenly over the bottom and up the sides using the back of a metal spoon. Chill for 30 minutes until set.
5.Make the filling: place the double cream, condensed milk and cream cheese in a bowl with the lemon and lime zests. Mix thoroughly. Using a balloon whisk, gradually whisk in the lemon and lime juices and continue whisking until the mixture thickens.
6.Pour the lemon and lime filling into the crumb crust and spread it evenly. Cover and chill overnight.
7.Up to 6 hours before serving, whip the cream until it just holds its shape, as in the  tips below. Decorate the top of the cheesecake with swirls of whipped cream and slices of lime, then return to the fridge.

The Mary Way: Crush The Biscuits
Place the biscuits in a clear plastic bag.
Lay the bag on a flat surface and run a rolling pin back and forth over the biscuits until they form crumbs.


Whip The Cream
Put chilled cream into a chilled bowl and start whipping slowly until the cream begins to thicken. (If using an electric mixer, use the lowest speed.)
Once the cream has thickened, start whipping a little faster.
Lift the whisk to see if the cream retains its shape.
If not, continue for a little longer.

Korean Beef + Toasted Sesame Rice.

30 Minute Korean Beef + Toasted Sesame Rice - Half Baked Harvest:
Toasted Sesame rice - version 2!
1 cup uncooked jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
4 scallions or green onions, sliced

Instructions

To make the rice.
Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes.
Remove the seeds when they darken and become fragrant.
Add the water to a medium size pot. Bring to a low boil and then add the rice and sesame oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Note that rice can cook differently for everyone, this is just what works for me.

While the rice cooks start the steak.
Slice the flank steak against the grain into 1/4-inch pieces and add to a medium size bowl.
To the bowl add the 1 tablespoon of cornstarch and toss well. Set aside.
Mix the remaining cornstarch with 2 tablespoons cold water until there are no lumps.
Heat 1 tablespoon of peanut oil in a small sauce pot over medium-low heat.
Add the ginger and garlic and sauté about 1 minute.
Add the soy sauce, water, hot chili oil, brown sugar, and crushed red pepper.
Whisk to combine.
Bring the sauce to a boil and whisk in the cornstarch mixture, boil for about 3 minutes.
Remove from the heat and set aside.
Heat a large skillet or wok over medium high heat, add 1 tablespoon of oil.
Once hot add the red pepper, orange pepper and zucchini.
Stir fry for about 5 minutes or until the veggies are soft and tender, then remove from the pan and place on a plate.
Return the skillet to medium high heat and add another tablespoon of oil.
Grab the steak and add to the skillet, shaking off any extra cornstarch as you place it in the pan.
Stir fry for about 2-3 minutes, until just barely cooked through.
Now carefully pour the sauce into the skillet.
Add the peppers back in and bring the sauce to a boil.
Boil 3-4 minutes or until the sauce has thickened and is coating the steak and peppers (the sauce must come to a boil for it to thicken).
Stir in the green onions and serve over the toasted sesame rice, sprinkle with toasted sesame seeds if desired.

Asian Chili Pork, Ginger and Tangerine Stir Fry

30 Minute Sweet Asian Chili Pork, Ginger and Tangerine Stir Fry - Half Baked Harvest:
Ingredients
2 tablespoons sesame oil
1 (500 gramm) pork tenderloin, sliced thin or pack of pork stir fry
1 tablespoons fresh ginger, minced or grated (use more ginger if you would like!)
1 red bell peppers, sliced thin
1 cups sweet thai chile sauce
1/8 cup soy sauce
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1 bunches bok choy, chopped
1 tangerines peeled and in wedges

scallions or green onions, thinly sliced, for garnish

Toasted Sesame Rice for garnish
1 cup uncooked jasmine rice
2 cups water
1 tablespoon toasted sesame oil
1/4 cup toasted sesame seeds
Instructions to make the toasted sesame seeds and rice.
1. Heat the sesame seeds in a small skillet over medium heat, shaking the pan occasionally for about 5 minutes. Remove the seeds when they darken and become fragrant.
2. Add the water to a medium size pot.
Bring to a low boil and then add the rice and sesame oil.
Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible.
Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove (covered) for another 20 minutes (don't take any peeks inside!).
After 20 minutes remove the lid and fluff the rice with a fork and stir in 1-2 tablespoons toasted sesame seeds.
Note that rice can cook differently for everyone, this is just what works for me.

3. While the rice cooks make the stir fry.
Heat a very large skillet over high heat and add the sesame oil.
When the skillet is hot, but not smoking (if it starts to smoke, turn heat down a bit and wait 5 minutes before adding the pork) add the pork in a single layer (you may need to do this in 2 batches if your skillet is smaller) and allow it to cook for 2-3 minutes, so it can get a nice caramelisation on it.
Then toss it around and cook another 2-3 minutes, or until the pork is browned an just getting crispy on the edges.
Remove the pork from skillet and set aside.

4. If needed add another tablespoon of sesame oil to the skillet and throw in the red peppers.
Stir fry the peppers for 3-5 minutes, until they just begin to soften.
Add the pork back to the skillet along with the ginger and stir fry 30 seconds.
Add the sweet thai chile sauce,
- soy sauce,
- ground cloves,
- cinnamon and
- pepper.
Allow the mixture to bubble and reduce, about 5 minutes, or until the sauce has thickened and coats the pork nicely.
When the sauce is to your liking add the bok choy and toss well, cooking for another minute.
Remove from the heat and stir in the tangerines.

5. Serve the stir fry over the rice and garnish with green onions and toasted sesame seeds.

How to leach vegetables.

For Potatoes, Sweet Potatoes, Carrots, Beets, Winter Squash, and Rutabagas:

1. Peel and place the vegetable in cold water so they won’t darken.
2. Slice vegetable 1/8 inch thick.
3. Rinse in warm water for a few seconds.
4. Soak for a minimum of two hours in warm water. Use ten times the amount of water to the amount of vegetables. If soaking longer, change the water every four hours.
5. Rinse under warm water again for a few seconds.
6. Cook vegetable with five times the amount of water to the amount of vegetable.

Cooking in Clay Pots

Cooking in Clay Pots:

'via Blog this'

How To Make No-Knead Bread.

How To Make No-Knead Bread | The Kitchn:
A step-by-step illustration of making the famous No-Knead Bread!
This bread is dead simple.
It's ridiculously easy, and very forgiving.
If you're intimidated by baking ratios, volume vs. weight, baking scales, and kneading, this is a great recipe to start with.
It will give you such a delicious loaf, with about five minutes of hands-on time and literally no way to mess it up.
'via Blog this'

Rice pudding. (different!)

Rice pudding recipe: How to cook the ultimate version of the British classic | Metro News:

OR:

"Chloe’s recipe

Ingredients (serves 3-4)

130g short-grain rice

450ml full-cream milk
150ml double cream

200ml evaporated milk

20ml-30ml water, optional
50g golden caster sugar
6 cardamom pods, gently crushed
1 cinnamon stick

2 cloves
zest of half an orange
1tsp mixed spice
20g flame raisins
30g unsalted butter

To garnish:

3tbsp flaked almonds

dried, edible rose petals (optional)
Method

- Step 1: Pour the full-cream milk into a saucepan then add the cinnamon stick, cloves and cardamom. Bring to a simmer over a medium heat. Allow to bubble for a few minutes. Remove from the heat and cool. Ideally, allow the flavours to infuse overnight in the fridge.
- Step 2: Toast the flaked almonds in a pan over a low heat until golden. It’ll take about 2min. Set aside.
- Step 3: To make your pud, combine the rice with the infused milk, evaporated milk, orange zest, sugar and cream in a saucepan. Bring to a simmer over a medium heat. Cook gently for about 35min, stirring quite frequently and tasting – the rice should have a little bite but not much. If the pudding seems too thick, add a little water, tablespoon by tablespoon, until you are happy with the consistency. Remove the spices.
- Step 4: To punctuate the sweetness, stir in the mixed spice and raisins, then beat in the butter.
- Step 5: Serve garnished with the toasted almonds and rose petals, à la Yotam Ottolenghi."

'via Blog this'

Мочёные яблоки по-быстрому!

Садовое обозрение - Мочёные яблоки по-быстрому

Horseradish and mustard beef casserole.

BBC - Food - Recipes : Horseradish and mustard beef casserole:
A kind of stew that is cooked slowly in an oven.
By Mary Berry
From Mary Berry's Absolute Christmas Favourites
Ingredients
3 tbsp sunflower oil
1.5kg braising steak, diced
3 large onions, roughly chopped
6 garlic cloves, crushed or finely chopped
300ml beef stock
50g plain flour
300ml dry white wine
3 tbsp Worcestershire sauce
1 tbsp light muscovado sugar
salt and freshly ground black pepper
500g chestnut mushrooms, halved
3 tbsp Dijon mustard
3 tbsp creamed horseradish sauce
3-4 tbsp double cream (optional)
Preparation method
1. Heat 2 tablespoons of the oil in a deep, heavy-based, flameproof,
lidded casserole over a high heat. Add the beef, in batches if
necessary, and fry for 4-5 minutes, or until browned all over. Remove
the meat from the casserole using a slotted spoon and set aside.
2. Heat the remaining oil in the pan, add the onions and garlic and fry,
stirring well, for 4-5 minutes, or until softened, scraping up any
browned bits from the bottom of the casserole using a wooden
spoon. Stir in the beef stock.
3. In a large bowl, whisk the flour with a little of the wine until smooth,
then gradually pour in the remaining wine, whisking until combined to
a smooth batter with the consistency of double cream.
4. Return the browned beef to the casserole, then pour over the wine
and flour mixture. Bring to the boil, stirring until thickened, then add
the Worcestershire sauce and sugar and season, to taste, with salt
and freshly ground black pepper. Cover the casserole with the lid,
reduce the heat until the mixture is simmering, and simmer very
gently for 2 hours, stirring from time to time (alternatively, cook the
casserole in a low oven).
5. After 2 hours, add the mushrooms, return the mixture to the boil, then
cover again, reduce the heat until the mixture is simmering, and
simmer for a further ½ hour, or until the meat is tender.
6. Mix the mustard, horseradish and double cream (if using) in a bowl
until well combined. Just before serving, stir it into the casserole.

Conversion Tables.

- Conversion Tables : Cafe Fernando – Food Blog:

- The Metric Kitchen

- Cake Baking Pans Conversion Times (By Pan Size)

'via Blog this'

Французский пирог с яблоками.

Пирог с яблоками.
Gâteau invisible aux pommes.

Новый пирог с яблоками из французской кулинарии.
За что он мне понравился?
Вкус яблок не омрачненный обилием теста, которое лишь обволакивает тонко нарезанные дольки яблок.
Для пробы я воспользовалась рецептом для ramekin/Горшочек порционный, то есть для меньшего объема и испекла его в керамической форме размером 15x15см.

Итак, рецепт пирога с яблоками "Невидимый" (я бы назвала "с сюрпризом" или "с секретом").

на 6 маленьких ramekins:

- 3 яблока (300г нарезанных) - у меня было 2 больших Golden Delicious.
- 1 яйцо
- 50 г молока
- 35 г муки
- 25 г сахара (я взяла коричневый)
- 5,5 г пекарского порошка (Baking powder)
- 1/2 ст.л. ванильного экстракта
- 1 мини щепотка соли

Сухие ингредиенты по рецепту просеиваются в одну миску, а все жидкие ингредиенты – смешиваются в другой. Затем жидкие ингредиенты перемешиваются с сухими.
После этого я нарезала тонко на кухонном комбайне яблоки - очищенные и с удаленной серцевиной.
И затем практически каждую дольку отправляла в готовое тесто, то есть обволакивая каждую дольку тестом.
Вылить смесь в смазанную маслом или выложенную бумагой форму (моя - 15x15 см, в рецепте - блюдо из жаростойкого стекла 20 х 20 см) и выпекать в предварительно разогретой до 200С духовке около 30-35 минут - до золотистого цвета. (я выпекала при 180С - 45 минут)
Готовый пирог оставила в форме до утра. (возможно лучше оставить на решетке - нужно проверить)
Утром получила удовольствие. ("Утром — деньги, вечером — стулья"…только у меня вечером деньги - утром стулья)
Именно таким должен быть лучший яблочный пирог!

Здесь оригинальный (на фр.) мини - пирог с заливкой сверху, которой я пренебрегла.
А можно покрыть пирог
Пряной крошкой:
Смешать руками
- 25 г миндаля
- 25 г муки
- 25 г мягкого сливочного масла кубиками
- 25 г сахара
- 1/4 чайной ложки специи (Allspice)*
- 1 щепотка корицы
- 1 мини щепотка соли

*Состав (Allspice):
-1/2 Чайной ложки корицы
-1/2 Чайной ложки гвоздики
-1/2 Чайной ложки мускатного ореха
Смешать:
ИЛИ
Если вы предпочитаете меньшее количество гвоздики и мускатного ореха, ТО
- 1/2 чайной ложки корицы,
- 1/4 чайной ложки гвоздики,
- 1/4 чайной ложки мускатного ореха.

Покрыть пирог пряной крошкой и выпекать при 200 ° С в течение 30 минут.
Дать полностью остыть при комнатной температуре, хранить в холодильнике несколько часов (желательно на ночь) перед подачей на стол.

“Allspice” - это английский вариант.
А французский звучит несколько иначе!

Как Четыре специи" и "пять специй" - это смеси специй, которые вы можете купить готовыми или вы так же можете приготовить дома в соответствии своим вкусам.

"Четыре специи" - это смесь которая традиционно состоит из следующих ингредиентов:
- Перец
- мускатный орех
- Гвоздика
- Корица
Порой смесь также содержит имбирь или даже чили.

"5 специй" смесь состоит из этих ингридиентов:
- Перец
- Звезда анис
- Корица
- Гвоздика
- Фенхель
Кроме того, может содержать кардамон и имбирь.

"Состав этих смесей не является фиксированным, он варьируется в зависимости от региона и местных традиций, сохраняя при этом общую базу и специфический вкус."

Здесь оригинальный (на фр.) рецепт полного пирога, который я непременно испеку! Спасибо девочке Юле за знакомство с пирогом и ссылку на рецепт на русском языке.
Кулинарное искусство - это тоже искусство компромисса. - Пирог с яблоками "Невидимый" (Gâteau invisible aux pommes):
Note:
Вариант на французском говорит о молоке в cl. (10 cl/100 ml/100 мл)

Laurent’s Slow-Roasted Spiced Pineapple.

Dorie Greenspan on Simple French Sweets and ‘Baking Chez Moi’ | Williams-Sonoma Taste:
"Laurent Tavernier isn’t even my hair stylist, but he knows that I love food, and so whenever I’m in the salon for a cut, he takes time to chat with me about what he’s made over the weekend. When he gave me this recipe, I didn’t wait for the weekend to try it.
The dessert is simple enough: a slow-roasted ripe pineapple with a thick aromatic sauce.
As it roasts, it’s basted with orange juice, booze, jelly and a mix of spices until it is fork-tender and almost confited, or candied.
How much juice? “Oh, about this much,” Laurent said, making finger measurements that wavered. How much booze? “About the same amount.” And what kind? “Whatever you’ve got.” And the jelly? “Oh, you know, apple or quince or apricot or, no matter.” (Two tries later, Laurent told me that I should use a whole jar of jelly.) And the spices? “Again, whatever you’ve got—even a hot pepper!”

I’ve given you a real recipe (kind of ), but my inclination is to tell you to take a leaf from Laurent’s book and let inspiration and whatever you’ve got in the cupboard guide you.
Having made this so many times with so many combinations, I can now say with confidence what Laurent told me when he first described the dish, “You’ll love it.”

A word on size and servings: In Paris, I make these with the small pineapples known as Victorias.
They’re squat and compact and one fruit serves two to four, depending on what else is on the dinner menu and who’s around the table.
In the United States, where pineapples are much larger, I figure one for six to eight people, usually eight.
If you’d like, you can roast two pineapples at a time—the syrup multiplies easily.

1 ripe pineapple
½ cup (120 ml) freshly squeezed orange juice (from about 2 oranges)
½ cup (120 ml) Cognac, brandy, Scotch, Grand Marnier, bourbon, rum or other liquor (or an equal amount of orange juice)
1 jar (about 12 ounces; 340 grams) apple or quince jelly, apricot jam or orange marmalade
1 moist, fragrant vanilla bean, split lengthwise (optional)
Whole spices, lightly bruised, such as a few each of star anise, cardamom, coriander, pink peppercorns, allspice or cloves (no more than 3); fresh ginger slices; a cinnamon stick (broken); a small hot pepper (just 1 or a piece of 1); and/or black peppercorns (just a few)

Center a rack in the oven and preheat the oven to 150C.

Cut the top and bottom off the pineapple. Stand it upright and, using a sturdy knife, peel it by cutting between the fruit and the skin, following the contours of the pineapple. With the tip of a paring knife, remove the “eyes” (the tough dark spots). Cutting from top to bottom, quarter the pineapple and then cut away the core. Place the pineapple in a baking dish or small roasting pan that holds it snugly while still leaving you enough room to turn and baste the fruit.

Whisk the juice, liquor and jelly, jam, or marmalade together. Don’t worry about fully incorporating the jelly—it will melt in the oven—you just want to break it up. Pour the mixture over the pineapple, toss in the vanilla bean, if you’re using it, and scatter over the spices. Bake the pineapple for about 2 hours, basting and turning it in the syrup every 20 minutes or so, until it is tender enough to be pierced easily with the tip of a knife. The fruit should have absorbed enough of the syrup to seem candied. Allow the pineapple to cool until it is comfortably warm or reaches room temperature. Laurent strains the syrup and discards the spices, making the dish more elegant, but I leave them in because I love the way they look speckling the sauce; if you’re going to strain the syrup, do it while it’s hot — it’s easier.

The temperature you serve this at is, like so much of this recipe, up to you—warm or room temperature is best, but chilled is also good."