Welcome, Kate Carlisle!

Kate Carlisle’s Crazy Delicious Apple Crisp

Thanks so much to Avery for hosting me here today! Despite my excitement, I was unspeakably intimidated when I was invited to blog here at Mystery Lovers Kitchen. The reason is, I have a lot in common with Brooklyn Wainwright, the bookbinder heroine of my latest mystery, THE LIES THAT BIND. Brooklyn and I don’t like to cook. We prefer takeout. And if the takeout is provided by overly generous next door neighbors, so much the better.

If I am going to sacrifice my time and effort on something that will disappear in a few minutes, it better be crazy delicious. This apple crisp is so out-of-this-world decadent that memories of each time I ate it linger in my mind. It’s addictive, and fear has prevented me from making it for at least a few years.

Well, fear and the whole no-cooking thing.

Now that I’ve reintroduced it to my palate, I’ve decided to feature it in the next Bibliophile Mystery. So when you’re reading Brooklyn’s next adventure and you come across the passage about the apple crisp, you’ll know that you inspired it here at Mystery Lovers Kitchen. Isn’t that fun?!

Warning: This recipe is by no means low fat. It has butter. Heavy cream. Cheddar cheese. (Yes, cheese. Apples and cheddar go together surprisingly well. In fact, I once read that Wisconsin has a law on its books requiring that apple pie in restaurants be served with a slice of cheddar. Believe me, you do not want to run afoul of the Cheese Police in Wisconsin!)

In the book, Brooklyn eats it with vanilla ice cream, but I skipped that part. Only in fiction can you eat like that without gaining weight.

Kate Carlisle’s Crazy Delicious Apple Crisp

Topping:

¼ C + 2 T all-purpose flour

¼ C light brown sugar

¼ C sugar

¼ t cinnamon

1/8 t nutmeg

¼ C cold salted butter

1 oz extra sharp cheddar cheese, finely shredded

½ C chopped pecans

Filling:

6 assorted apples, peeled and cut into ½-inch chunks

2 T apple liqueur, apple brandy, or apple cider (I used Stirrings Apple Liqueur)

½ t lemon zest

¼ C sugar

Caramel sauce:

1 C brown sugar

1 T corn starch

1 C cream

2 T apple liqueur, apple brandy, or apple cider

1 T butter

Directions:

Prepare the topping at least a couple hours before you plan to bake the dessert. Mix together the dry ingredients. Cut in the cold butter until the mixture resembles wet sand. (You can use a food processor and pulse it a few times for one second at a time.) Add the cheese and nuts and mix well. Form a ball of dough, wrap it in plastic wrap, and let it chill in the refrigerator for at least two hours.

Preheat the oven to 375 degrees. Mix together the filling ingredients and put into a round or square pan with deep sides. The pan pictured here is eight inches square. Break apart the topping on top of the filling. Bake until the filling is bubbly and the top is nicely browned, about 40 minutes.

While the crisp is baking, make the caramel sauce. Mix together all ingredients in a heavy bottomed pan and place over low heat. Stir frequently as it thickens.

Serves: 1 (unless you’re far more generous than I am!)

What is your favorite holiday dessert?

Tell me about some of the strange laws you’ve heard about. And if you haven’t heard of any,you might want to check out some websites devoted to dumb laws, such as www.dumblaws.com. Go find something odd and interesting that we can laugh about here. (And yes, you can verify the Wisconsin law I mentioned.)

While you’re browsing the internet, I hope you’ll sign up for my mailing list at www.katecarlisle.com. You can read an excerpt of THE LIES THAT BIND, too, and get an insider’s glimpse into Brooklyn’s favorite San Francisco hot spots.

* * *

Thanks for a terrific post, Kate!

Hugs, Avery

Pomegranate Goodness!

Here's a shout out to Cleo Coyle for

the release of HOLIDAY GRIND in

paperback.

A fabulous mystery— with recipes

in the back. Pick up extra copies for the

holidays! They make great gifts!

* * *
And don't forget to enter Krista Davis's

COOKIE CONTEST. [See link on right.]

Ever since I read the Greek myth

about Persephone, kidnapped by

Hades and forced to live in the Underworld for a few months every year because she ate a few pomegranate seeds, I've been fascinated by the pomegranate.

A few years ago, my neighbors

needed to cut down their

pomegranate tree to make

room for a shed. Well, that

tap root sprouted up some little

shoots, and I decided to try

and replant them in my yard.

Well, those shoots are

now six feet tall and this year, we harvested our first crop of pomegranates.

Yay! I am always fascinated by watching things bloom and grow.

At right, Annie and Otto help

harvest our pomegranates.

Yeah, they think they're balls

for throwing. Silly dogs!

Now, I've seen the seeds used

on salads and yogurts, but

I've also seen bottle of it at

the grocery store. So, I decided since we had over 30 of them, that I wanted to juice them and see how many pomegranates it takes to make an 8 oz glass of juice.

The health benefits of the

pomegranate are almost

too numerous to mention,

but to state just a few:

*Rich in antioxidants

*Helps stop blood clots

*Reduces risk of breast

cancer

*Prevents/slows

prostate cancer

How to make

pomegranate juice:

Cut pomegranate in half.

Using a hand citrus juicer,

squeeze and press

the pomegranate in a

circular motion until no

more juice is released

(I cheated - mine is

motorized).

Repeat with other half

of pomegranate.

Line a colander with

cheesecloth. Strain pomegranate

juice through cheesecloth.

Use juice to drink by

adding sugar (I used agave

nectar) to taste.

Store in the refrigerator

for up to 3 days.

Tip: When picking

pomegranates, choose

ones that are heavy.

They should contain

the most juice.

It took three small to medium

sized pomegranates to make this

6 oz glass of juice. I'm going to juice the rest and freeze it into an ice cube tray.

I think it'll add a nice vitamin boost to our daily glass of juice. And then, I have this idea for a chocolate-pomegranate cupcake, but that's for another post...

Cheers,

Jenn

www.jennmckinlay.com

Jenn McKinlay ~Sprinkle With Murder ~ Buttercream Bump Off
also writing as:Lucy Lawrence ~ Stuck on Murder ~

~Cut to the Corpse~Sealed with a Kill

Mushroom Risotto!

Big congrats and a woo-hoo! to Cleo Coyle for the release of HOLIDAY GRIND in paperback! A fabulous mystery—and you’ll love the recipes in the back. Pick up extra copies for the holidays! They make great gifts!

* * *

And don't forget to enter Krista Davis's COOKIE CONTEST. [See link on right.]

* * *

You may remember that my husband and I took a trip to Europe this past September. I had a lot of high expectations for this excursion and I can say, without a doubt, that the trip exceeded all my hopes. It really did.

You know how Cleo says "Eat with joy"? Let me tell you, we did. A lot. Oddly enough, neither of us gained weight. I think that had to do with all the walking and stair-climbing we did. But that's a subject for another blog.

We hit several countries, but our last stop was Italy. Can I just take a moment to say the food was spectacular? France wins the bread wars (couldn't get enough baguettes) but Italy wins overall.

When Curt and I compared our top three meals during this entire trip, the one I'm about to talk about hit both our lists (as did another fabulous dinner on the island of Burano). The one I want to talk about today was in the Tuscan hills overlooking Florence.

We had joined a tour group in Italy and although we could have navigated Italy on our own, there's a lot to be said for not having to deal with traffic. But the best part, by far, was zipping to the front of every line at every major attraction, whether it was at the Galleria dell'Accademia in Florence to see David, or at St. Peter's Basilica in Vatican City, or at the Coliseum in Rome. The line for the Vatican was crazy long.

But I digress.

Back to dinner in Florence.

Our chef, Emile, greeted us in the parking lot and our tour guide, Gianfranco translated. While we sipped wine and chatted amongst ourselves, we admired the gorgeous landscape and heard all about the dinner Emile was about to create. As an added bonus, Emile promised to prepare mushroom risotto while we watched.

Wow. Wow. Absolutely delicious.

When we got home, I decided I'd be brave and attempt making risotto too. Heck, before Emile prepared it, I had no idea that I'd be looking for arborio rice at the grocery store. Nor that it came in a box, rather than a bag like normal rice.

See, this trip provided even more culture than I'd expected!

I didn't take notes while Emile cooked. Why not? Because I wanted to enjoy the experience. And when I cook at home I like to experiment. When I'm baking I measure and I'm careful to follow instructions. When I'm cooking, it's a whole new - and open - ball game. I just play.

Back home I got my hands on a couple of risotto recipes. Taking them, and adding what I learned from watching Emile, I came up with this. It was a huge hit and I can't wait to make it again. This particular variety is completely vegetarian. The recipes I found online were based in chicken stock, but I wanted to use vegetable stock so my veggie daughter could enjoy it, too.

Here's the one thing I'll warn you about... when I was about halfway through making this, I realized how much I do not like the smell of vegetable stock. I was worried that smell would make the risotto taste bad. But my worries were unfounded. By the time I added all the liquid, that weird smell had dissipated and the risotto tasted absolutely great.

One other warning... once you start adding liquid, you'll have to stir it constantly until it's done. There's no walking away to check email while this baby's cooking.

Have I scared you off yet? I hope not. It really isn't difficult, and I found it kinda fun.

Ready for the recipe?

Thanks to a variety of online sources, and our wonderful chef, Emile, here it is ...

MUSHROOM RISOTTO

(vegetarian)

This makes a *lot* of risotto. A whole lot. I made this as a side dish for 6 people and had half of it left over. But, as friends and family will tell you, I always prefer to have more than not enough...

8 cups of vegetable broth (Emile made his own. I cheated and bought it ready-made)

2 glugs of olive oil, give or take, plus more olive oil later

1.25 lbs portobello mushrooms, halved and sliced

1.25 lbs white mushrooms, sliced

3 shallots, diced

2 cups arborio rice

3/4 cup dry white wine (I used Chardonnay)

salt, pepper to taste

Handful of chopped chives

8 - 10 TBSP butter (I used more)

1/2 cup fresh grated Parmesan cheese

In a large saucepan or Dutch oven, heat the vegetarian broth until it's very hot but just short of boiling. Keep it hot the whole time.

Pour the two glugs of olive oil into a very large, deep pan. Heat oil until warm, stir in mushrooms and cook, stirring from time to time, until they're dark and soft and have given off their liquid. This takes a while.

Prepare a skillet by heating one glug of olive oil and adding diced shallots. I used an electric skillet that worked incredibly well. Emile used handheld skillet over a flame. Looked cool, but I'm not nearly as accomplished as he is. The electric skillet was a good choice for me. If you use one you don't have to turn it on much past 200 degrees. Any higher and it all cooks too fast. Keep it low.

Once shallots are softened and the oil is starting to sound hot, add rice and stir quickly to coat them all. As soon as the rice is covered, and turning golden, add wine and stir constantly. Keep stirring until the wine is absorbed. As soon as it is, add a ladle-ful of broth (about 1/2 to 3/4 cup) and stir, again until absorbed. Lots of stirring. Keep stirring. Add more ladles of hot broth, stir, let it be absorbed, repeat, until all the broth is gone.

Turn off the skillet/remove from heat. Add mushrooms and their liquid. Add butter. Add chives. Add parmesan.

Add salt and pepper if needed (ours didn't) and serve.

I wish the pictures had come out better. Trust me, it looks a little funny up there, but on the plate -- and better yet, on the palate -- it's fabulous. Hope you enjoy. This sounds like a lot of work, but it really isn't.

I can't wait to get back to Italy. But in the meantime, I'll have to make do with homemade foods like this one. Tough, huh?

Enjoy!

Julie

Grace Under Pressure, first in the Manor House Mystery series

Buffalo West Wing, coming January, 2011, fourth in the White House Chef Mystery series

Avery's Easy Cheddar Soup

A congrats to MLK's own Cleo Coyle for the release of HOLIDAY GRIND in paperback! It’s a wonderful book, everybody—and you’ll love the recipes in the back. Pick up a copy for the holidays! Yourself...a friend...a gift.

And don't forget to enter MLK's Krista Davis's COOKIE CONTEST. [See link on right.]

And now to our regular programming... :}

[Don't we have a lot of fun, diverse activity on this blog?]

My husband and I were lucky enough to go on a vacation recently.

I had been running so fast and so long to launch The Long Quiche Goodbye,

(and move to another state) that I'd forgotten how to breathe and smell the roses along the way. [Or in this case plumeria.]

Yes, he took me to one of our favorite places in Hawaii, and we swam in the ocean, golfed, and watched sunsets, READ!!!! Lucky lucky me. [Also luckily we had some discount coupons and mileage racked up. Major cost savers.]

Anyway...

it was heaven.

When I got home, (as you all know when you get home from a vacation), I met a MOUNTAIN of mail, laundry, chores, and (in this fast-paced world) email. In a nanosecond, I was back to not breathing. So I decided we had to have an easy easy easy dinner. One of my favorites is soup. With everything in it. This one was inspired by one of my Facebook pals: Diane Davis.

All it takes is mushroom soup (I use a gluten-free brand), cheddar, broccoli and chicken. A little spice and a little love and it's ready to go in minutes! [If the chicken is cooked ahead. Sometimes I'll make chicken breast ahead, dice it and freeze it.]

And this soup so tasty.

So if you're at all like me and going at a rat-race pace, please remember to breathe, take it easy when you can, smell the roses or whatever might be blooming in your yard or house...

and enjoy life one moment at a time.

EASY MUSHROOM CHEDDAR SOUP

Ingredients:

(Serves 2)

1 16 oz. carton your favorite mushroom soup

1 cup chicken breast, cooked and diced

1 cup broccoli, diced

1 cup white cheddar, shredded

1 teaspoon paprika

1 teaspoon salt

1 teaspoon white pepper

6 crustini toasts for decoration

Directions:

Cook chicken breast in oven, wrapped in foil, for 45 minutes. Remove and cool, then dice. [This can be made days ahead. If frozen, thaw to room temperature.]

In saucepan, bring 6 cups of water with 1 teaspoon salt to boil. Dice the broccoli and toss into boiling water. Cover and cook 3 minutes. Pour off water and replace lid for 3 minutes. Drain broccoli again. Set aside.

In a large saucepan, pour in mushroom soup. Bring to gentle boil, turn down to simmer. Add chicken and broccoli to the pot. Cook 3-5 minutes until ingredients are hot. Add the white cheddar and seasonings. Stir until incorporated.

Pour into individual soup bowls. Garnish with paprika.

Serve hot with crustini or crackers.

Enjoy!

So what is your all-time favorite way to relax??

* * *

If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.

An Easy Take on a Classic—Chicken Pot Pie

First of all, a shout-out and WOOT to my fellow Mystery Loving cook, Cleo Coyle, for Holiday Grind’s release in paperback! Congratulations, Cleo! It’s a wonderful book, everybody—and you’ll love the recipes in the back. Y’all be sure to pick up a copy.


My children have always been pretty good about eating their vegetables.
This is better than I deserve as a mom, considering the fact that I gave my own mother fits when I was a child because of my no-veggie policy.

Still, though, it helps me get more in them if the vegetables are presented in a variety of ways. If I only have a little pile of lima beans or peas on their plate in the evenings, they’re going to get bored with that quickly.

With casseroles, though, you have the classic conundrum of vegetables touching each other. And this, as moms will recognize, is a major offense.

For some reason, chicken pot pie appears to have been given a pass on the no-touching rule. Maybe that’s because the inside of the pie is so tasty.

We enjoy chicken pot pie, but the time it takes is always a factor in whether it ends up on our table or not. Here’s an easy version of the classic….tastes great but in a lot less time than the traditional take on it.

Quick Chicken Pot Pie

• 4 boneless chicken breast halves (or you can use rotisserie chicken)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cream of mushroom soup
• 1/2 cup of milk
• 1 bag frozen, mixed vegetables, cooked and drained
  1 box of refrigerated pie crust for a 9 inch double crust pie

Directions

1. Cook and chop the chicken. I like throwing in some onion, salt, pepper, thyme, and parsley while the chicken cooks.
2. Mix together the soups, vegetables, and chicken. Pour mixture into pie shell, and cover with the second crust. Be sure to slit the top crust.
3. Bake at 375 degrees F for 45 minutes, or until crust is golden.

If you end up with too much filling, you can freeze the extras—or reserve them to put on mashed potatoes.  

For some reason, the curse that’s not allowing me to make pretty food is still ongoing! I promise the pie tastes much prettier than it looks…and was polished off by my hungry family quickly! Yours will probably look much better.

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams Pretty is as Pretty Dies –Elizabeth Spann Craig

Congrats to Cleo Coyle's Tuesday Winner!

To celebrate the release of my 8th Coffeehouse Mystery, HOLIDAY GRIND, in paperback, I gave away a Gimme Coffee Latte Cup and Saucer.

My Blog Post comment winner,
by random number generator was...


Melissa whose favorite holiday treat is
peanut butter balls! :)

Congrats, Melissa! (Your lucky number was 8)

E-mail me at CleoCoyle@gmail.com
with your address and I'll send out your prize.

Thanks to everyone who left comments on my Tuesday post about their favorite holiday foods. What a great way to kick off the season!

If you did not win, follow this blog so you don't miss your next chance to comment and win. I'll be holding more fun giveaways in November to celebrate the paperback release of my holiday-themed Coffeehouse Mystery!

Happy
Holidays!

(A little early!)

~ Cleo Coyle author of
The Coffeehouse Mysteries

3 Cleo Coyle Holiday Recipes and a Book Pub Party!

What do you most look forward to tasting every holiday season? Pumpkin pie? Gingerbread? Sugar cookies? Candy canes? Rum balls? Stollen? Panettone? Latkes?

Leave your answer in the comments section of this post and help me kick of the holiday cooking (and eating) season!

Congrats to Melissa who left a comment on Tuesday and won this adorable Gimme Coffee Latte Cup! Follow this blog for more chances to win throughout November as I continue to celebrate the release of my light, Capra-esque Coffeehouse Mystery: Holiday Grind.)

Cleo Coyle, author of the
Coffeehouse Mysteries,
celebrates the release of
Holiday Grind in paperback
by drinking...coffee. 
(What can I say? Like most of
the country, we're on a budget!)

So what's my favorite holiday food?

When I was a little girl, my Italian-born aunt taught me (just as her aunt taught her) how to fry up crispy-sweet bowtie cookies and dust them with powdered sugar. Aunt Mary is gone now and I deeply miss her, but whenever I cook and bake the foods we prepared together, it always brings her back to me.

This Proustian idea of foodie memories is exactly what inspired the culinary theme in Holiday Grind. At the start of the book, Clare Cosi (my series' amateur sleuth) holds a latte tasting with her coffeehouse staff, asking them to share their most powerful holiday flavor memories.

Clare uses their answers to create a menu of Fa-la-la-la-lattes (yes, a bit twee-sounding, but effective). The coffee drinks bring remembrances of holidays past to her customers. They become so popular they actually save her shop from the ravages of the tanked economy.

Even better, this winning idea came from Santa himself, a genuinely jolly stand-up comic named Alfred Glockner who collects for charity near Clare’s coffeehouse.

Clare's grown very fond of Alf, and when she finds him cruelly gunned down in an alley one snowy December night, she’s more than devastated. She’s angry, especially when the police claim Alf’s killer was no more than a random mugger.

Clare believes otherwise and sets out to find the truth. During this nearly impossible quest, she butts head with a street-hardened NYPD sergeant (who’s more interested in Clare than her theories); gets herself arrested; disguises herself as Santa’s little helper; and endures more than one attempt on her life.

In the end, she manages to reclaim her holiday spirit, something Alf, with his humor and generosity, embodied from the start.




"Fun and Gripping"
~ The Huffington Post

 "Some of the most vibrant
characters I've ever read.
Coyle also is a master of
misdirection...I challenge any
reader to figure out
whodunit before
Coyle reveals all."
 ~ Mystery Scene
Magazine

 Thanks to my awesome readers, Holiday Grind became a Top-10 national mystery bestseller in hardcover last year. With its release in paperback this month, I hope even more readers will be able to enjoy the story—and the bonus recipes.

 As a special gift to the many CM readers who tell me how much they enjoy my recipes and tips, I made Holiday Grind's recipe section extra large with holiday cookie and candy recipes, a glossary of coffeehouse terms, and instructions on making your own coffeehouse drinks (including lattes and cappuccinos) without an expensive machine. I even included recipes for flavored syrups like chocolate, caramel, gingersnap, apple cider spice, raspberry, and more.

As for today's recipes, see the links below. More to come in my future posts--including my darling Aunt Mary's bowtie cookies. :)
  

“Charming"
—Publishers Weekly 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.”
—Kirkus

“...a good plot and an in-your-face look at life in the Big Apple for good measure. Fans of culinary cozies will want this.”
—Library Journal

“Fast-paced action [and a]
well-crafted story…sure to delight!”
—Fresh Fiction

To read Lesa Holstine's Sunday Salon
Review at Lesa's Book Critiques, click here

From Cleo’s
Recipe File:

Every holiday season, I look forward to tasting so many delicious flavors. Among my favorites are cranberries, eggnog, and English Stilton cheese. All three served as inspirations for the recipes below. Just hit the hot links to get my recipes in a PDF format that you can print, save, or share...

Click here for
Cleo’s Colonial Cranberries,
based on a dish mentioned in
John Adams' journal.

 

Click here for
Cleo’s Eggnog
Latte Cookies
with easy
Eggnog Glaze






Click here for Cleo’s Holiday Sprouts with Blue Cheese. (I use English Stilton in this one, which is traditionally served at Christmastime, but any blue will do!)

Eat with joy!

~ Cleo Coyle author of
The Coffeehouse Mysteries   

To get more of my recipes,
learn more about my books,
or sign up to win free coffee,
visit me at my *virtual* coffeehouse: http://www.coffeehousemystery.com/







Christmas
Cookie Contest!

Krista Davis is celebrating the upcoming release
of her new holiday mystery, The Diva Cooks a Goose. 
She's holding a delicious contest. Send Krista your favorite cookie recipe
at Krista@KristaDavis.com and you might win! Find out more by clicking here



Christmas Cookie Contest!

Can you believe it's only 54 days to Christmas?







To celebrate the December release of THE DIVA COOKS A GOOSE, I'm having a Christmas Cookie contest! Here's how it works.




*You* send me your favorite Christmas Cookie recipe.




Each Monday, beginning November 8th and running through December 13th, I will bake and post the recipe for the winner of the week. (Except November 15th, when it will be Thanksgiving recipe week here at Mystery Lover's Kitchen.)



Each of the five winners will win a half dozen cookie cutters -- a shooting star, a snowflake, and a turkey, along with three surprise cookie cutters selected by me.




They might include a gingerbread boy or girl, snowman, a football helmet(!), football, birdhouse, bee, ice cream cone, dog, cat, or teapot.





So start sending your favorite recipes to me at Krista at KristaDavis dot com today! I have some baking to do!





You may have noticed a few changes this morning! We're switching things up a little bit. Look for more changes to come over the next two months.



In the meantime, let's talk shitaki! They're supposed to be very good for us. They strengthen our immune systems and help our hearts be healthy. But the flavor of shitaki mushrooms is different than the crimini and mild button mushrooms we tend to use. People describe the flavor as smoky, but I find it more woodsy, not surprising since shitaki mushrooms grow on wood.

There are loads of recipes for shitaki mushrooms. I've used them in stir fries, but they tend to sort of disappear among the other veggies. A great way to sneak them in for those who don't care for the taste. They're also great in soups.

When we first started buying them, my mom and I weren't quite sure what to do with them, so we did what we often do -- threw garlic at them. Turns out they pair quite nicely with garlic. It's taken us a while to come up with a recipe we really like, but we think we finally nailed it.

In the recipe below, note that it's somewhat difficult to measure shitaki mushrooms. I sliced them and used a half cup to measure, but note that it is not a level half cup -- they were sticking up out of the measuring cup. I only used the caps. Save the stems for soup.

Simple Shitaki Mushrooms

1 teaspoon olive oil
4 cloves garlic, chopped
2 and 1/2 cups shitaki mushrooms, sliced
2 tablespoons butter
1 tablespoon soy sauce

Over medium low to low heat, pour the olive oil into a frying pan and add the garlic. Let sit to flavor the oil while you slice the mushrooms. Add the mushrooms and butter, and turn over the mushrooms in the melting butter while they cook. Finally, add the soy sauce and cook a few minutes longer. At this point, you can set them aside for a few minutes and reheat before serving.

Enjoy!