Mar 15, 2018

Dress Up

Dressing your salad?

Rule number 1—never overdress it! Too much dressing overwhelms the flavor and results in limp greens and mushy veggies. Less is more; add a bit at a time, tasting as you go.

Rule number 2—use a vinaigrette that compliments the components of the salad. Flavors like honey and mustard go well with salads that contain meat or chicken while herbs like basil and dill wake up green vegetables.

Of course, there are so many bottled salad dressings on grocery shelves today. It’s tempting to just buy something. But read-to-use dressing is often full of salt and additives.  Making your own is the way to go.

Classic vinaigrette is typically three to four parts oil, usually olive oil and one part acid; usually wine vinegar mixed together vigorously to form an emulsion.  Seasonings include salt, pepper, mustard and garlic. You might like to use any of the following acidic ingredients: rice vinegar; white wine vinegar; fruit vinegars; lemon, lime or orange juice. You can experiment by beginning with two parts oil to one part vinegar or citrus juice. Mustard is also a common add-in with the vinegar and helps to keep the emulsion stable for a bit longer.

The standard procedure is to whisk the vinegar with the salt and seasonings. Then add the oil in a slow steam, whisking constantly, until dressing is translucent. The oil and vinegar can be combined with a blender, food processor, whisk, or jar. It really doesn't matter how you choose to combine the oil and vinegar so long as we get an emulsion where the vinegar becomes suspended in the oil.  An emulsion is a mixture of two substances that don’t mix.  Because of the vigorous mixing or shaking the oil and vinegar remain mixed for long enough to dress the salad.  Vinaigrettes are called unstable emulsions because they will eventually separate, the oil traveling upward and the vinegar and whatever else you have added settling on the bottom. Obviously, this is easily fixed by simply shaking the liquids together again. 

When dressing your salad, use approximately 1 tablespoon of vinaigrette per 2 cups of salad. Dress, don't drown, your salad to keep the calories lower and the vegetables crisp.

Turn your basic vinaigrette into avocado dressing by combining half an avocado with a cup of vinaigrette in a blender or food processor fitted with a metal blade. Process until smooth.

1/4 cup Dijon or yellow mustard

1/4 cup white vinegar

1/2 teaspoon pepper

1/2 cup canola oil

1/2 cup extra virgin olive oil

In a small bowl, stir together the mustard, vinegar, herbs, and pepper. Whisking constantly, drizzle in both oils and keep whisking until thoroughly combined and emulsified. This salad dressing can be made a day in advance, but bring to room temperature and whisk once more before using.

Once you’ve mastered the basic, adding ingredients to compliment the salad is easy. Here are some suggestions.

Add 1 clove crushed garlic and 1 teaspoon Italian seasoning to this dressing for a delicious garlicy dressing that’s perfect for pasta salad.

Add 2 tablespoons crumbled crispy “facon” or beef-fry when you serve a grilled chicken salad.

You can also add 1 tablespoon grated parmesan cheese for a salad served at a dairy meal.

For a creamy vinaigrette, add 2-3 tablespoons mayonnaise to the mixture when emulsifying.

3 tablespoons white wine vinegar
2 tablespoons coarse or Dijon mustard
1 small shallot, diced
2 tablespoons honey
1/2 cup olive oil
Salt and freshly ground black pepper

In a small bowl, combine vinegar, mustard, shallot, and honey. Whisking constantly, drizzle in oil and keep whisking until thoroughly combined.  Serve you’re your favorite leafy green salad.  This vinaigrette is also excellent poured over salmon filets and baked.

Mar 8, 2018

Quick Bread

Quick bread is any bread leavened baking powder or baking soda. It’s made in a loaf pan which differentiates if from a cake, although many cakes can be identified as quick breads.

The term "quick bread" most probably originated in the United States at the end of the eighteenth century. The discovery of chemical leavening agents dates back to 1846 with the introduction of commercial baking soda in New York, by the Arm & Hammer Company. In 1856 baking powder was introduced by a number of companies. During the American Civil War the demand for portable and quickly-made food was high, while skilled bread bakers were scarce. This encouraged baking breads which was rapidly made and leavened with baking soda, instead of yeast.  Quick bread soon became a staple throughout the US.

To prepare quick bread you usually need two mixing containers. One contains all dry ingredients (including baking powder or soda) and one contains all wet ingredients that will mix with the leavener to create air in the bread.  Quick breads do not require any special skill or knowledge of yeast temperatures and times so anyone can quickly become an expert quick bread baker.  They’re also a great way to use up the flour remaining in your pantry before Pesach.

1 stick butter or margarine

2 cups flour

1 1/2 cups sugar

1 tablespoon finely grated lemon zest, plus 1/2 cup plus 2 tablespoons fresh lemon juice (from 4 lemons)

3/4 cup heavy cream or coconut milk

1 teaspoon pure vanilla extract

1/4 teaspoon baking powder

1/4 teaspoon baking soda


2 large eggs

6 ounces blueberries (1 1/4 cups)

Preheat oven to 350 degrees. Grease a 4”x9” loaf pan with baking spray with flour.

Combine 1/2 cup sugar and 1/2 cup lemon juice in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup is thickened, about 4 minutes. Let stand while making cake.

Meanwhile, combine heavy cream or coconut milk, remaining 2 tablespoons lemon juice, and the vanilla in a bowl. Whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt in another bowl.

Beat butter, lemon zest, and remaining cup sugar with a mixer on medium speed until pale and fluffy. Reduce speed to low, and add eggs, 1 at a time, beating well after each addition. Beat in flour mixture in 3 additions, alternating with cream mixture, beginning and ending with flour. Gently fold in blueberries using a spatula.

Spread batter in prepared pan. Bake until a toothpick inserted into the center of each comes out clean, about 50 minutes.

Transfer pan to a wire rack to cool, and brush top of cake with lemon syrup. Let stand for 20 minutes. Turn out cake from pan, and brush all over with remaining syrup. Let cool completely on wire racks.

8 ounces (2 sticks) butter or margarine, softened

1 1/4 cups flour

3/4 teaspoon baking powder

8 ounces semisweet chocolate, coarsely chopped

2/3 cup plus 2 tablespoons sugar

4 large eggs

1/2 cup milk or parve milk


1/4 cup heavy cream or topping

Preheat oven to 350 degrees.  Spray a 9” by 4 inch loaf pan with baking spray with flour.

Sift flour and baking powder into a medium bowl. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Cream butter or margarine with sugar in the mixer, until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.

Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.

Bake until a cake tester inserted into center comes out clean, about 1 hour. If bread browns too quickly, tent with foil. Let bread cool slightly in pan on a wire rack, about 10 minutes. Turn out of the pan and let cool completely on rack.

Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream or topping in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour.

Feb 22, 2018

Sugar Rush

With Purim just a week away, you might be running out of time to prepare homemade goodies for your mishloach manos. Baking babkas, decorating cookies or making challah and kugel for everyone is just not going to fit into your busy schedule. But here’s an idea for tasty treats that are anything but ordinary.

Brittles and toffee take only minutes to prepare but make a big statement. They are made by caramelizing sugar and adding salty/crunchy/nutty tidbits to give it different flavors. The only special equipment you need is an inexpensive candy thermometer. The add-ins are endless so have fun!

Caramelizing sugar isn’t especially tricky.   Just remember, melted sugar forms a hot and sticky syrup, stir it carefully so it doesn’t spatter.   Here’s how:

Sprinkle the sugar evenly on the bottom of the saucepan. Clip a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom of the pot.   Heat it slowly over low to medium heat until it first begins to melt, then gradually becomes a syrup.  As it gets hotter, about 320 degrees, it changes to a pale, amber color. Then it becomes a rich, deep caramel and is at a temperature of about 338-340 degrees.  Remove the pan from the heat, as it will continue to cook slightly. If you let it get darker, or heated to 350 degrees, it quickly develops a bitter or burnt flavor.

At this point you can add nuts or almonds to make your own brittle.  Once the nuts are coated with syrup, transfer them to the cookie sheet.   Pull apart any large clusters once they’re cool enough to handle or let them cool completely and chop into pieces.

¾ pound slivered almonds

2 sticks butter or margarine (1 cup)

1 cup sugar

6 tablespoons light corn syrup

2 tablespoons water

12 ounces semisweet chocolate chips

Preheat oven to 350 degrees.  In a sheet pan spread almonds in one layer and roast until pale and fragrant, about 10 minutes.  Let nuts cool and finely chop ½ cup.  Set aside the remaining nuts.

Line a sheet pan with a silicone mat.  Cut butter or margarine into 16 pieces.  Place in a 3 quart heavy saucepan with the sugar, corn syrup and 2 tablespoons water.  Bring mixture to a boil over moderately high heat, stirring until sugar is dissolved.  Continue to boil, stirring occasionally, until mixture registers 290 degrees, about 7 minutes.  Quickly, stir in slivered almonds and immediately pour mixture into baking pan.  With an offset spatula, quickly spread toffee in an even layer as close to the edges as possible.

Let mixture stand 1 minute and sprinkle evenly with chocolate chips.   Let chips melt and spread chocolate evenly over toffee.  Sprinkle chopped nuts over chocolate, pressing gently to adhere.  Chill until toffee is firm.  Break toffee into bite-size pieces and keep chilled to prevent chocolate from melting.  Wrap pieces and share with your family and friends.


1 ½ cups sugar

½ cup light corn syrup

¾ cup cold water

pinch salt

2 ½ cups unsalted peanuts

1 teaspoon vanilla extract

1 teaspoon baking soda

Line a 9”x13” pan with parchment paper. 

In a heavy saucepan, combine the sugar, corn syrup, water and salt.  Bring to a boil over medium-high heat, stirring constantly until the sugar has dissolved.  Dip a pastry brush in water and brush down the sides of the pan to prevent crystallization.  Clip a candy thermometer onto the saucepan, making sure the bulb of the thermometer is not touching the bottom of the saucepan.  Cook, without stirring, until mixture reaches 238 degrees.  Pour in nuts and continue to cook stirring often to prevent the nuts from burning until the sugar is amber in color and it reaches 240 degrees F, about 15 minutes.

Remove from heat and carefully add vanilla and baking soda.  The mixture will foam up.  Pour mixture into prepared pan and spread quickly with a well-greased, offset (angled) spatula.  Set aside to cool.  Break into pieces and wrap in cellophane or pretty bags and store in an airtight container up to 1 month.

Feb 15, 2018

Shalach Minis

Some people bake the same thing for mishloach manos every year. And, of course, their friends and family look forward to getting that delicious babka or challah. Others use this opportunity to experiment with interesting new treats.  What most people agree on is the fact that small tidbits are perfect for mishloach manos. If you are like us, those little bites must always include chocolate! And if the treats can be made without turning on the oven—even better!

1 package chocolate sandwich cookie
1 package marshmallows
4 tablespoons margarine  
1lb white coating chocolate

½ lb bittersweet baking or coating chocolate

Put sandwich cookies into a large Ziploc bag. And crush until no large pieces remain.
Melt margarine and marshmallows in a medium-sized sauce pan or microwave for about 2 minutes, until marshmallows fluff up.  Add crushed cookies immediately and mix until combined.
Press mixture into silicone sphere mold or other small shape. Cool truffles until set or freeze for 10 minutes.

Melt white chocolate in a double boiler. Place all the truffles on a cooling rack over a large sheet of parchment paper. Pour chocolate over the truffles allowing excess to drip down.

Melt chocolate coating and place in a squeeze bottle or piping bag. Drizzle over the white and allow it to dry.

Store in an airtight container or freeze until needed.

These combine all our favorite flavors—chocolate, pecans and caramel

1/2 cup butter or margarine, melted (1 stick)
2 cups vanilla cookie crumbs 
12 ounces bittersweet coating or baking chocolate, chopped in pieces
1 cup pecans, lightly chopped
8 ounces caramel topping (pareve or dairy)

Line a 9”x13” pan with parchment paper. Preheat oven to 350 degrees F.

Combine melted butter or margarine and vanilla crumbs and press into bottom of lined pan. Sprinkle pecans and chopped dark chocolate into the pan.

Heat the caramel topping in a microwave for about 30 seconds to heat through. Spread over top of chocolate and pecans.

Bake for 15 minutes or until chocolate melts. Do not over bake. Allow to cool and then refrigerate for 30 minutes. Cut into 1” squares. Store in an airtight container.

Toffee is a confection of boiled sugar and nuts.  It goes well with chocolate or is delicious on its own.


1 cup chopped walnuts or pecans, divided
1 cup butter or margarine
1 cup brown sugar
1 pound bittersweet baking or coating chocolate, chopped

Grease a 9x13 pan.

Melt butter or margarine in a saucepan. Add sugar and mix well. Boil for 10-12 minutes, stirring constantly until dark golden brown.
Carefully add ½ cup of the nuts to hot sugar mixture; stir to combine. Pour into prepared pan. Sprinkle chopped chocolate on top of mixture. When melted, spread chocolate then sprinkle remaining 1/2 cup of the nuts on top. Cut into squares or bars and allow to cool.

This grown-up version of the popular rice krispie treat will satisfy the adults who are looking for a salty-sweet treat!

14 caramel candies
1 teaspoon whole milk
1 teaspoon sea salt 
4 tablespoons butter
10 ounces marshmallow fluff
3 1/2 cups rice crisp cereal

1 cup chopped Viennese Crunch

In a small saucepan over low heat, melt the caramel candies and milk. Stir until completely melted. Add the sea salt. Leave on low heat while you prepare the rest.

Melt the butter in a medium saucepan over low heat. Add the marshmallow fluff and stir until fully melted into the butter. Add in the cereal and stir until the cereal is fully coated. Gently fold in the salted caramel sauce and the Viennese Crunch chunks until just combined. You do not want the chocolate to melt completely or you will have completely chocolate treats, overpowering the salted caramel sauce.

Pour mixture into silicone molds or a lined chocolate log mold and tap gently on the countertop to settle. Allow to cool for at least 30 minutes before unmolding. Store in an airtight container to retain softness.

Feb 8, 2018

Breakfast Prep

If you are like most busy mothers, preparing anything for breakfast that takes more than 5 minutes is just wishful thinking. We would all feel better about serving our families something warm and filling before they walk out the door every morning. The best way to do that is to prepare breakfast the night before.  And the best way to do that is by putting together an overnight French toast casserole. Giving the challah time to soak up all the flavor makes for a tasty breakfast that will keep your family going all the way to lunch.  Overnight French toast casseroles can be sweet or savory. Here are a few of our favorites.

butter, for the dish
2 tablespoons extra-virgin olive oil
16 oz. sliced cremini mushrooms
Slices challah or 4 mezonos rolls sliced in thirds
3 cups baby spinach leaves
5 ounces shredded mozzarella cheese
8 large eggs
2 cups whole milk
Kosher salt and pepper

Butter a 9"-x-13" casserole dish. Heat oil in a large nonstick skillet over medium heat and cook the mushrooms, stirring occasionally, until lightly golden brown, 6 to 8 minutes.

While the mushrooms are cooking, lay out half the challah slices in the buttered dish. Sprinkle with shredded cheese. Add the spinach.

In a bowl, beat eggs with milk and 1/2 teaspoon each salt and pepper, then lay out the remaining challah slices. Cover with plastic wrap, pressing down on the challah. Refrigerate overnight

When ready to serve, heat oven to 375 degrees F, remove casserole from fridge and replace plastic wrap with foil. Bake for 20 minutes, then remove foil and bake until eggs are puffed and just set, 25 to 30 minutes more.

For the French toast:

1-pound challah, cubed
butter, room temperature (for baking dish)
6 eggs
2 cups heavy cream
2 cups whole milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg

1/2 teaspoons kosher salt

Pecan crumble and assembly:

1/2 cup pecans
2 tablespoons chilled butter, cut into pieces
2 tablespoons light brown sugar
1/2 teaspoons kosher salt

Butter a 9 x 13” baking dish.

Toss bread cubes into prepared dish. Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over challah, pressing down to help it soak up egg mixture. Cover and chill overnight.  

For pecan crumble and assembly:

Preheat oven to 375 degrees F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.  Scatter pecan crumble over soaked challah. Place dish on a rimmed baking sheet and cover tightly with foil. Bake 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with maple syrup or honey.

4 large eggs
1/4 cup sugar
1/2 cup pumpkin puree
1 1/2 teaspoons ground cinnamon
2 cups whole milk
2 teaspoons vanilla extract
8 slices challah
½ cup butter

For serving:
1 1/2 cups sour cream
1 pint blueberries washed and patted dry
½ cup confectioners' sugar

Whisk together the eggs and sugar in a large bowl until smooth. Add the pumpkin puree, cinnamon, milk and vanilla and whisk until smooth.

Melt the butter. Pour the melted butter into a 9”x 13” baking pan and place the challah slices over it.  Pour the egg mixture over the challah slices, pressing down to help absorb it. Cover and refrigerate overnight.

Preheat the oven to 350 degrees F.  Place in the oven and bake 30 minutes or until golden.

 Combine the sour cream with the berries and confectioners’ sugar and let stand a few minutes to combine flavors.

Remove from oven and serve the French toast warm, garnished with a dollop of berry whipped cream.

Feb 1, 2018

Cold Brew

Cold brew coffee, once largely limited to the Deep South is now found throughout the country. The shift started about 10 years ago, when cold brew was adopted by innovative coffee shops around the country. 

Cold brew was still a relatively niche market until 2015, when Starbucks introduced the drink in a number of stores. Today, you can find cold brew at a boutique coffee shops where everything is meticulously crafted by hand, and at all mass market coffee retailers.

So what is cold brew? Simply, it’s a method of preparing coffee. You steep coffee grounds in room-temperature water for six to 20 hours to make a concentrate that can be diluted with water and served over ice. Cold brew is more than a slowed-down version of hot coffee; it’s a noticeably different product.

Hot water will bring out the acids in coffee, a characteristic some professional tasters call “brightness” and actually prefer.  Cold water gets the full range of mouthfeel and sweetness without waking the acids. The absence of acidity in cold brew is even more evident when you compare it with the iced coffee of a few years ago, when it was almost always made with hot coffee that was chilled in the refrigerator. When hot coffee cools, even more acids develop, many of them unpleasantly harsh.

Today’s ice coffee mavens have begun turning to cold brew in droves and it seems to be a trend that’s here to stay.

To enjoy the mellow flavor of cold brew without the boutique price, try our cold brew coffee maker in your kitchen today. Once you have prepared a batch of delicious cold brew you can try some in our of our delicious drinks below!

½ cup cold brew coffee.

Almond milk to taste—about ¼ cup

¼ teaspoon vanilla extract

a pinch of cinnamon

Ice cubes—preferably made of cold brew coffee instead of water

Combine all ingredients and divide between 2 tall glasses. Serve immediately

Surprisingly, these flavors work well together!


½ cup cold brew coffee

One orange cut in half, 2 wedges sliced off and the remaining juiced

¼ teaspoon ground cinnamon

½ teaspoon light brown sugar

Crushed ice

Cinnamon sticks

Combine coffee with orange juice, cinnamon and sugar. Pour into 2 glasses filled with crushed ice. Garnish each with a wedge of orange and a cinnamon stick.

Have a guilt-free treat and don’t worry about the calories!

¼ cup cold brew coffee

2 cups almond milk or other milk

2 cup frozen banana slices

1 tablespoon agave syrup or honey

1 teaspoon of protein powder

2 teaspoon vanilla powder

Place all ingredients in a food processor or smoothie maker. Process and serve in 2 glasses.

This one’s got a kick with the addition of coffee liquor

2 oz of Kahlua or other coffee flavored liquor

1 1/2 cups of coconut milk

4 tablespoons cream of coconut

pinch of cinnamon

2 tablespoons sugar

½ cup cold brew coffee

Place the Kahlua, coconut milk, cream of coconut, cinnamon, and sugar into a pot and heat over a medium flame for 5-7 minutes. Use a milk frother to blend until frothy. Pour cold brew into 2 glass and add warm mixture. Serve immediately.

2 ounces Amaretto liquor

6 ounces cold brew coffee

2 scoops of chocolate ice cream

½ cup cold water

8 ounces whipped cream or topping for parve

Chocolate shavings for garnish

Place everything except the whipped cream into the blender or smoothie machine and whip until smooth. Once everything is well mixed, pour it into 2 tall glasses. Place whipped cream in a piping bag fitted with a star tip. Pipe whipped cream over the top and garnish with chocolate shavings.

Jan 25, 2018

It’s a Date

Date honey or date syrup also knows as silan, is a thick dark sweetener extracted from dates. It is commonly used in North African and Middle Eastern cooking. In Israel, it is used as a dip for bread, in pastries, even in chicken dishes.  The “dvash tmarim” noted in the shivas haminim is actually date honey, not the bee honey we use today.

Date syrup is rich in glucose and fructose, and has a lower glycemic index than processed sugar.  So while it is still a sweetener, it is moderately better for you than sugar or even honey.  When substituting silan for sugar in baking use a ratio of 2/3 cup date syrup for every 1 cup of sugar and use a little less liquid in the recipe.

You can use store-bought silan, which is now available in many groceries or make your own at home. There are 2 ways to prepare your own—raw or cooked and extracted. The raw version provides all the fiber and nutrients found in dates while the cooked is thinner and more similar to honey.

Raw Date Honey
8-9 medjool dates
1 1/4 cups water, plus more for soaking dates
1 1/2 teaspoons lemon juice

Place the dates in a small bowl; cover with warm water and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, 1 ¼ cups water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.

2 lbs. pitted dates

8 1/2 cups hot water or more if needed

Place dates and water in a medium saucepan and bring to a boil. Once boiling, reduce to a low simmer and cook for 2 hours or until dates are very soft and starting to dissolve. If mixture begins to look dry, add a little more hot water; dates should be mostly covered by liquid throughout the process. By the end of cooking the liquid should be thick and brown.

Place the dates and liquid in a cheesecloth-lined strainer. Press a much liquid out of the dates as you can. Date honey will continue to thicken as it cools. Once it reaches room temperature, it should be similar to the consistency of honey. If the mixture isn't thick enough for you, feel free to warm it up again. Store syrup in the refrigerator up to 2 weeks.  Makes about 1 ½ cups syrup.

Now you can go ahead and try one of our tasty recipes!

This recipe is a great way to try silan if you are hesitant about trying new ingredients. It is not very overwhelming but gives the chicken depth of flavor

½ cup silan

2 tablespoons soy sauce

2 garlic cloves, crushed

2 teaspoons lemon juice

4 chicken legs

Preheat oven to 375 degrees. Combine the silan, soy sauce, garlic and lemon juice. Place the chicken thighs in a pan and pour the silan mixture evenly over the chicken. Bake for about 45 minutes, until the skin is crispy and juices run clear when the chicken is pricked with a fork.

To keep this dessert healthier, use coconut cream instead of topping

1 cup silan

1 cup plain tahini

16 ounces whipped topping, defrosted

Halva, crumbled for garnish

¼ cup silan for drizzling

Mix the Silan with raw tahini. Add a 3 tablespoons topping and stir. Whip the rest of the cream in a mixer until smooth and stiff. Fold the whipped cream into the silan mixture.

Pipe into serving cups using a pastry bag fitted with a large star tip. Drizzle with a little date syrup and sprinkle with halva crumbs.  Freeze until needed, but let it defrost a bit before serving.