• Latkes with Ancho Chile Salt
• Watercress, Cilantro, and Mango Salad with Lime-Chile Dressing
• Grilled Antelope Steaks with Butternut Squash Puree and Pomegranate-Chile Sauce (Bon Appetit used roast duck breast)
• Toasted Coconut Souffles with Cranberry Sauce (this recipe was a GIANT FAIL – I followed the directions exactly and it FELL – Shame on you, Bon Appetit! You really should test your recipes before publishing them!)

I find Bon Appetit‘s recipes very difficult to follow. They combine totally separate recipe elements into the same list; they separate the instructions from the ingredient lists; they don’t always test their recipes. What really gets me is that their recipes are not consistent – sometimes they work exactly like they say, and sometimes they don’t, so you never, ever know what you’re going to get – a delicious puree or a fallen souffle. What Bon Appetit really needs to do is pay me to edit and test their recipes But I guess I’ll just it for free so that it’s all in one place for when we make this stuff again:

Course #1: Latkes with Ancho Chile Salt and Watercress Salad

Ancho Chile Salt

2 large dried ancho chiles

1/2 tsp coarse kosher salt

• Pull stems out of chiles, and then use scissors to slice them open down length wise.
• Seed and de-pith the chiles, and then place them in a skillet over medium heat until darker and aromatic, about 2 – 5 minutes per side.
• Grind finely with kosher salt in a spice mill. We don’t have a spice mill, so we used our blender and it worked fine.

Latkes

2 lbs russet potatoes, peeled and diced

2 cups chopped white onions, divided

2 Tbsp chopped fresh cilantro

1 large egg

1 Tbsp masa harina, toasted

1/2 tsp freshly ground black pepper

6 Tbsp (or more) vegetable oil for frying

• Drape smooth kitchen towel over large bowl.
• Place chopped potatoes and 1 cup onions in food processor and blend until the mixture is very finely ground, scraping sides of bowl often.
• Scrape mixture into towel.
• Gather towel tightly around the mixture, and then squeeze out at least one cup of liquid (but if your kitchen assistant has the strength of 20 men, tell him to tone it down a few notches so that the towel doesn’t burst – trust me).
• Scrape dry mixture into another bowl, and then add egg, masa, 1/2 tsp pepper, 1 1/4 tsp coarse salt, and 1 cup onions.
• Stir until mixture becomes moist and sticks together (the salt will draw out additional moisture, and I am not sure how the starch thing works).
• Heat 6 Tbsp oil in a large skillet. For each latke, drop 1 rounded tablespoon full of potato mixture into skillet; flatten to 2.5-inch diameter round, and fry until golden brown.
• Add oil as necessary.
• Place on drying rack so oil can drain off.

Watercress, Cilantro, Mango, and Chile-Lime Dressing

This idea evolved as we made the meal, so we threw it together at the last minute and forgot to measure, so a lot of it is “to taste.”

2 large bunches watercress

1 bunch cilantro, coarsely chopped (minus the 2 Tbsp you used in the latkes)

1 Mango, thinly sliced

Juice of 1 lime

3 Tbsp pumpkin seeds (pepitas)

1 Tbsp chile salt

Additional salt, to taste

Freshly ground black pepper, to taste

Garlic powder, to taste

2 Tbsp assertive red wine vinegar

4 Tbsp grapeseed oil

1 Avocado, sliced

• Wash and drain watercress, and remove the hard-to-chew stems.
• Place watercress, cilantro, mango slices, and pepitas in large bowl.
• Sprinkle salt, pepper, garlic powder, and chile salt all around.
• Cut the lime in half and move it around in a spiral over the salad, drizzling the delicious juice all around the bowl of greens (and stuff).
• Drizzle the vinegar and then the oil around the bowl in the same spiral patter you used for the lime.
• Toss the salad, and then plate it up as shown in the picture (we had a little extra after plating it up for 6, but I just put it on the table and it got eaten).

THE PLATING

• Place 2 – 3 latkes on each of six plates.
• Place avocado slices on each plate.
• Place some watercress salad on each plate.
• Sprinkle chile salt over everything in an artful manner. Use a flamboyant flourish to remove any chile salt from your fingers. This will impress your guests.

Course #2: Grilled “Speedgoat” Steaks with Butternut Squash Puree and Pomegranate-Chile Sauce

I swear it's not blood! It's the pomegranate chile reduction sauce and it was delicious! Obviously, I need a squeeze bottle for more precise drips and smears.

Pomegranate-Chile Sauce

1/3 cup sugar

1/2 cup water

2 cups refrigerated pomegranate juice (like Pom)

2 cups low sodium chicken broth

4 large dried California chiles, stemmed, seeded, and torn into 1-inch pieces

1 1/2 tsp adobo sauce from canned chipotle chiles in adobo

1 1/2 tsp balsamic vinegar

1/4 tsp ground cumin

Coarse kosher salt and freshly ground black pepper, to taste

• Stir sugar and water together in a heavy large saucepan over medium heat until sugar dissolves.
• Increase heat and boil until syrup is a deep amber color, swirling pan occasionally, about 8 minutes.
• Add juice and broth, stirring constantly (syrup may solidify as you add the juice, but it will melt again when the mixture heats up).
• Add chiles.
• Boil until sauce has reduced to about 1 1/2 cups (about 25 minutes).
• Remove from heat; puree in a tightly covered blender until smooth, about 2 minutes.
• Transfer to bowl, and mix in adobo sauce, vinegar, and cumin.
• Season to taste with a generous amount of kosher salt and freshly ground black pepper.

Grilled “Speedgoat” Steaks

My dad acquired some Speedgoat steaks from a friend (well, he called them Antelope steaks – see my brother’s comment below), so I kind of planned this meal around them. I just thought that the strong flavors from the pomegranate reduction sauce would go nicely with big game. You could substitute regular beef steaks, or buffalo, or venison – whatever you have available to you.

3 lbs antelope steaks

Drizzle of olive oil

Coarse kosher salt

Freshly ground black pepper

Finely minced garlic

• Rub salt, pepper, and garlic onto steaks a couple of hours before grilling them.
• Drizzle olive oil on steaks.
• Grill steaks to desired done-ness.

Butternut Squash Puree

So as to avoid any fingertip burning when dissecting the squash and sweet potatoes, the first thing I did in the meal prep was to start cooking those guys. I cooked the squash in the microwave and the sweet potatoes in the oven about 3 or so hours before dinner.

2 3ish pound butternut squash, each pierced several times with a knife

Coarse kosher salt

1 – 1.5 pounds sweet potatoes

1/4 cup butter (I know, I know, not kosher to serve dairy and meat in the same meal, but so delicious – substitute margarine for schmaltz if you want to be all kosher about it)

1/2 tsp ground allspice

• Preheat oven to 350.
• Cook squash, one at a time, on high in microwave until very tender, turning once, about 25 minutes per side.
• Cook sweet potatoes for about 30 minutes, or until quite tender.
• Let squash and tubers cool, and then remove skins/seeds.
• Puree in food processor, add allspice, butter, and kosher salt, and then transfer to baking dish.
• About 30 minutes before serving, heat the puree.

THE PLATING

• Place some puree on a plate.
• Place an antelope steak on top and squish the puree with it.
• Drizzle pomegranate-chile reduction sauce about the plate in an artful way; this will impress your guests.

Dessert

Toasted Coconut Souffles

Like I said, this one was a total flop (literally) – They just looked like ramekins with some stuff at the bottom. Therefore, no picture. Do NOT make these ahead of time, as Bon Appetit suggests. I think the custardy stuff would be OK to make ahead of time if you keep it at room temp, but definitely do NOT add the egg whites ahead of time. Bake immediately after you add those guys. I mean, they were still good, but they were neither light nor fluffy and that made me very sad, especially since I had my suspicions about the recipe, but since I’d never made a souffle before I figured I would follow the recipe for a change. Big mistake!

Sauce

1 cup fresh or frozen cranberries (about 4 ounces)

3/4 cup cranberry juice cocktail

1/2 cup sugar

• Bring all ingredients to a boil in small saucepan, stirring until sugar dissolves.
• Reduce heat and simmer until berries are soft, about 6 minutes.
• Pour mixture through strainer set over bowl, pressing on solids to extract liquid.
• Bon Appetit recommends discarding the solids. I recommend saving them and putting them on your oatmeal in the morning

Souffles

2 Tbsp unsalted butter

2 Tbsp all purpose flour

1 1/4 cups canned unsweetened coconut milk

5 Tbsp sugar, divided, ;lus additional for sprinkling

1 1/2 tsp white rum

3/4 tsp coconut extract

Pinch of salt

5 large egg whites, room temperature

1/3 cup coconut flakes (Bon Appetit suggests using sweetened, but I used unsweetened because I don’t like stuff to be very sweet, and it was delicious), lightly toasted, cooled, and crushed into small flakes

• Melt butter in medium saucepan over medium heat.
• Add flour; whisk until bubbly but not brown, about 2 minutes.
• Gradually add the coconut milk and whisk until the mixture thickens, about 1 minute.
• Remove from heat and whisk in 2.5 Tbsp sugar, rum, extract, and salt.
• Transfer to large bowl.
• Place plastic wrap directly onto surface of mixture and bring to room temp.
• PREHEAT OVEN TO 375
• Butter 8 3/4-cup ramekins and coat with sugar.
• Place cups on rimmed baking sheet.
• Using electric mixer, beat egg whites until medium-stiff peaks form.
• Add 1/4 of whites to coconut base and whisk until lightened.
• Add remaining whites in 2 additions and fold in with rubber spatula.
• Fold in toasted coconut.
• Divide mixture among prepared cups; smooth tops.
• BAKE IMMEDIATELY!!!!
• Bake souffles until they are puffed and beginning to brown (about 18 minutes).
• Serve in ramekins with sauce drizzled over the top.

VEGETARIAN FRIENDS, of course you can make this without the meats. Just use some olive oil to brown the onions, and then use vegetable broth instead of beef stock. I would not, however, recommend fake bacon. Ever.

Lentil Soup with Butternut Squash, Sausage, and Kale

1 onion, chopped

6 oz bacon, chopped

4 cloves garlic, minced

1 package hot Italian sausage, cut in small pieces

4 celery stalks, chopped

1 large butternut squash, peeled, cleaned, and cut in 1/2- to 1-inch chunks

4 large tomatoes, peeled and chopped

8 cups low sodium beef broth (preferably home made, from the bones of a cow named Bessie)

1 bunch kale, sliced

8 sage leaves, sliced

1 Tbsp ground cumin

2 tsp pepper

salt, to taste

1 Tbsp paprika

hot pepper flakes, to taste

1 tsp fresh rosemary, minced

1 cup dry French green lentils

1/4 cup dry bulgur

• Place bacon chunks in large heavy bottomed pan on medium heat while you chop up your onion and garlic.
• Add onion and garlic to pot and cook until bacon has browned and onions start to caramelize, stirring frequently.
• Add sausage. Either brown the sausage separately ahead of time if you want to drain off the juices, or just add it directly to the pot and cook through, stirring frequently.
• Add celery at the same time as the sausage, or as soon as you have it chopped. Cook until celery is wilty.
• Add the butternut chunks, and stir.
• Add the tomatoes, kale, and then the broth.
• Add spices, and bring to a boil.
• When the kale has wilted to make room in the pot for the lentils and bulgur, add them.
• NOTE: this soup gets better as it sits in the fridge – boy are you in for a treat!
• **VEGETARIAN FRIENDS, of course you can make this without the meats. Just use some olive oil to brown the onions, and then use vegetable broth instead of beef stock. I would not, however, recommend fake bacon. Ever.

Yep, that's my new Kitchenaid Mixer in the background! I love her - her name is Lola.

Well, the time has come. I can no longer deny that peach season is coming to an end. I’m sad about it, but all is not lost – you can make smoothies with those mealy peaches that you can’t bring yourself to snack on because it’s too depressing.

Aromatic Peach Smoothie

4 mealy peaches, peeled

1 cup goat yogurt

1 Tbsp orange flower water

1 tsp cardamom

1/4 tsp vanilla extract

1/4 tsp almond extract

milk or water to thin to desired consistency

• Place first 6 ingredients in blender.
• Blend.
• Add enough milk or water to achieve desired consistency.
• Drink fresh, or refrigerate overnight (it’s better the second day).

I have found that the key to a really really delicious pie is the fruit you put into it. The best types of apples to use are either MacIntoshes (available on the West Coast), or Maccoons (available on the East Coast). If either of these are not available, you can use 4 tart and juicy ones like Granny Smiths or Pippins, and 3 Rome Beauties, which are always very mealy, so they absorb the juice from the tart juicy ones. I have found that this is the very best ratio for the most mind blowing apple pie. NEVER, EVER use Fujis. Fujis will fool you because they are so delicious to snack on, but they do NOT soften when you cook them, regardless of how long you cook them. It’s a disaster, so just don’t even try it.

Good Old Apple Pie

Pastry

10-inch glass pie pan

1.5 cups flour

3/4 tsp salt

1/2 cup cold unsalted butter

3 Tbsp cold water

• Heat oven to 425.
• In a medium bowl, mix flour and salt.
• Cut in butter and mix with a fork or pastry cutter.
• Add water, 1 Tbsp at a time, mixing between each.
• Form dough into ball and roll out. (It helps to roll out between two sheets of wax paper.)
• Place dough in pie pan, with pie weights placed on top. If you don’t have pie weights (I’ve never actually used them, but they seem like a good idea), then you can place a layer of foil on top of the crust, and then either dry beans or rice on top of that.
• Bake for 12 minutes at 425.

Filling

7 cups apples, peeled, cored, and thinly sliced (about 7 apples – either all MacIntosh/Maccoon or 4 Pippin/Granny Smith and 3 Rome Beauty)

1 Tbsp flour

1 Tbsp sugar

1 tsp cinnamon

1/4 tsp cardamom

1 Tbsp salted butter (dotted around the top of the filling, after you place it in the crust)

• Thinly slice apples, and place in large bowl.
• Sprinkle flour, sugar, and spices over apples, and mix to coat apples.
• Arrange apples in crust. It will look like you have WAY too many apples, but they will shrink later so don’t worry.
• Dot butter around the top of your stack of apples.

Crumble Topping

1/2 cup salted butter, cold

1/2 cup dark brown sugar

1 cup flour

• Mix butter and brown sugar with a fork.
• Add flour, and mix with a fork or pastry cutter. Do NOT overmix. Only mix until everything is combined, just long enough to make the mixture crumbly without melting the butter.
• Sprinkle crumb topping over apples. Since the apples will be stacked so high, you will have to place and guide the crumb topping with both hands so it stays on the apples and not your work surface.
• Place pie in oven, with rack on bottom 1/3 of oven. Lay a piece of foil over the top of the pie, and place a cookie sheet or large piece of foil below the pie (the way you know it’s done is when the juices start to boil over).
• Bake 50 minutes and then remove foil from top of pie.
• Bake 10 more minutes, or until the juices start to bubble and boil over.
• Best served warm with vanilla bean ice cream.

The stuff in the back is the peppers and eggplant (no sausage, since I made it as a side dish for the meatloaf)

This is a delicious versatile side dish without the sausage, or a delicious main dish with the sausage.

Peppers & Eggplant (& Sausage)

OPTIONAL: 1 lb spicy Italian sausage, cut in chunks, browned in a large heavy bottomed pan, and then the fat poured off

2 – 4 Tbsp extra virgin olive oil

1 onion, sliced

1/2 tsp salt

6 cloves garlic, minced

2 – 4 Japanese eggplants, quartered lengthwise, and then chopped

3 bell peppers, chopped (yellow, red, and/or orange)

2 Tbsp fresh parsley, chopped

1 tsp fresh ground black pepper

red pepper flakes, to taste

• OPTIONAL: Cut sausage into chunks, brown in a heavy bottomed pot, remove from pot, and then pour off the oil. (Another option is to leave the sausage juice in the pan and use that to brown the onions. This is a delicious option, but some people just don’t like sausage juice.)
• Place olive oil in pan, heat over medium high heat, and then add onions and salt.
• Stir onions occasionally until they get wilty, then add garlic.
• Continue to stir occasionally as onions and garlic caramelize.
• Add eggplant and peppers, stir, and cover mixture.
• Let the nightshades cook for about 10 minutes or so, stirring occasionally.
• Add the parsley, pepper, red pepper flakes, and sausage, and cook uncovered for about another 10 minutes, stirring frequently.
• When the nightshades have reached the desired tenderness, serve with some nice crusty french bread, or over polenta.

This is obviously a picture of some leftover meatloaf, since it was so delicious I forgot to photograph it the first time around.

We went in on a 1/4 of a cow (we’ll call her Bessie) with some relatives. A good portion of my freezer is now occupied by beef. Meatloaf made of high quality grass fed beef from a cow you’ve named is NOT to be missed! Delicious, delicious, delicious. In fact, this meatloaf turned out so delicious that I forgot to photograph it when it was in loaf form, and only remembered a few days later when it had become delicious leftovers.

1. Prepare the Pan

1 tsp olive oil (yes, just a tiny bit to coat the onions, since you’re going to top the meatloaf with bacon)

1 onion, sliced

2 cloves garlic, chopped

sprinkle of salt

• Heat oven to 400.
• Pour olive oil into pan, heat over medium high heat, and add onions and salt.
• When onions are wilty, add garlic.
• Continue to cook, stirring occasionally, as you mix and form the meatloaf.

2. Prepare Meatloaf

2 lb ground beef

1 cup high quality stale bread, cubed

1/4 cup asiago, cubed

1/4 cup fontina, cubed

1/4 cup grated parmesan/romano blend

1/8 cup chopped parsley

1 tsp freshly ground black pepper

1 tsp salt

red pepper flakes to taste

3 eggs

• Place all ingredients in a large bowl, and mix with hands.
• Be very careful not to over mix, as this will make the meatloaf tough and bouncy. Only mix long enough to evenly distribute all of the ingredients, and only mix with your hands. Never use a mixer, or you will end up with a football on you hands, and not a meatloaf.
• Form into a meatloaf shape.

3. Bake Meatloaf

Heavy bottomed pan with sauteed onions and garlic

Meatloaf

1/3 – 1/2 lb bacon (that Applewood smoked uncured stuff from TJ’s is REALLY good!)

2 packages frozen peas

• Add peas to pot with onions, and mix.
• Clear a space in the center of the pot for the meatloaf.
• Arrange bacon strips on top of the meatloaf.
• Cover, and bake for about 20 minutes.
• Remove lid, and bake until meat thermometer reaches desired rareness temperature (about 30 more minutes, depending on the shape of the loaf).
• If the onions start to stick to the pot, add a little water or broth. This will also make a really nice sauce.

Summer Eggplant Pasta

4 Japanese eggplants, quartered lengthwise and then cut into chunks

4 cups multi colored cherry tomatoes, halved

6 cloves garlic, chopped

4 Tbsp olive oil

2 Tbsp fresh basil leaves, thinly sliced

Red pepper flakes to taste

1/2 tsp salt

1/2 tsp fresh ground black pepper

1/2 lb pasta (penne, farfalle, or fusili work best)

1 cup fresh mozzarella, cut into 1/2-inch cubes

Freshly grated parmesan

• Place olive oil in heavy bottomed sauce pan and heat over medium to medium high heat.
• Add garlic and eggplants and stir frequently as they brown.
• Add cherry tomatoes, basil, and spices and cook just until warm (do not overcook).
• Cook and drain pasta, and then stir a little bit of sauce into the pasta so it doesn’t stick.
• Scoop servings of pasta into bowls, sprinkle some cubed mozzarella onto the pasta, and top with the sauce.
• Sprinkle parmesan on top.
• Toasted pine nuts would also be good sprinkled on this pasta.

Ranch Dressing

1 clove garlic, very finely minced

1 Tbsp fresh dill, finely chopped

1 Tbsp fresh parsley, finely chopped

2 scallions, finely chopped

1 Tbsp chives, finely chopped

1/2 cup buttermilk

1/3 cup sour cream

1 tsp salt

1/2 tsp fresh ground black pepper

• Place all ingredients in a jar or sealable container that is good for pouring.
• Shake well.
• Pour over salad.

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My grandma made the best potato salad, but I can never leave well enough alone so I added a few things. I believe I have maintained the integrity of the dish, however, with the perfectly balanced flavors and textures of big chunks of red potato and hard boiled eggs, and a nice creamy sauce. We had this with Dan’s smoked ribs and our home made barbecue sauce and, let me tell you, THAT was a match made in heaven!

Grandma’s Potato Salad, with a Twist

1. Boil the potatoes, and then dress them while they’re hot. Here’s what you’ll need:

2.5 lbs red potatoes (as fresh as possible so the skin is still tender), scrubbed, bad spots cut off, and cut in 1-inch cubes (do not peel)

Large 8 – 10 quart stock pot

Enough water to cover the potatoes, plus about 2 inches more

1/8 cup salt (for boiling the potatoes)

1/4 cup cider vinegar (to dress the potatoes after they’ve boiled, but while they’re still hot)

1/8 cup olive oil (to dress the potatoes after they’ve boiled, but while they’re still hot)

• Pour a few cups of water into the stock pot to throw the potatoes into as you chop them. My mom told me this prevents them from getting gray. I never questioned it; I just do it and the potatoes never get gray, so do with this information what you will, as I cannot explain the chemistry behind it and have never not done it.
• When you have cut all of the potatoes and they are in the stock pot, make sure you have covered them with water, plus about 2 more inches above that level.
• Use a larger stock pot than you need in order to prevent a big foamy mess on your stove. You should have at least 4 inches of clearance between the top of the water, and the lid.
• Add salt.
• Cover pot, and place over high heat.
• Keep a close eye on the pot, as potatoes always look sweet and innocent, and then they suddenly boil over.
• If you’re bored, hard boil your eggs and start chopping scallions as you wait.
• As soon as the potatoes feel a bit tender (but just before you think they’re perfectly done), pour them into a large colander. They will continue to cook after you drain them, which is why you want to drain them before they taste perfectly done.
• Transfer potatoes back into the pot, and pour the cider vinegar and olive oil over them.
• Place in fridge to chill and marinate overnight.

2. Hard boil the eggs. Here’s what you’ll need for that:

10 chicken eggs (preferably brown, cage free, hormone free, antibiotic free, made by happy chickens)

2 -3 qt sauce pan

Enough cold water to cover the eggs

• Carefully place eggs in pot, and cover with tap water.
• Place pot on stove, and heat over medium to medium-high heat to rolling boil.
• Boil for 10 minutes, then remove from heat, pour off water, and run cold water over the eggs.
• Crack and peel eggs while warm (it seems to be easier when they’re warm, and then they’re easier to store in the fridge overnight when they’re out of their shells).
• Store in fridge overnight.

3. Make the Dressing

1/2 cup sour cream

1/4 cup mayonnaise (I like the Trader Joe’s organic kind)

1 – 2 Tbsp crumbled Roquefort (optional)

Fresh dill to taste, coarsely chopped (optional)

Fresh ground black pepper to taste

• Place mayo, sour cream, and Roquefort in a small bowl and mix until smooth.
• Add dill and pepper in bowl and mix.

4. Assemble the Best Potato Salad Ever:

Chilled potatoes (from step 1)

Chilled eggs (from step 2)

1 bunch of scallions, chopped

Dressing (from step 3)

• Place chilled potatoes and eggs in a large bowl.
• Chop scallions and add to potato/egg bowl.
• Pour dressing over potatoes, eggs, and scallions.
• Stir with a large spoon to distribute dressing.
• Snack on some while you’re nice and hungry.

Apricot Pineapple Crisp

Filling:

2 large chicken eggs

1/2 cup ricotta

1/2 cup cream

1 teaspoon vanilla extract

1 Tbsp bourbon

1 tablespoon plus 1/2 cup all purpose flour

6 cups apricots, pitted and sliced

1/2 fresh pineapple, cleaned, cored, and cut into small chunks

1/4 cup dried tart cherries

1/8 cup brown sugar

• Preheat oven to 375.
• Butter a large (9 x 13) glass or ceramic baking dish.
• Place fruit, brown sugar, and 1/2 cup of flour in a large bowl; mix and then pour into baking dish.
• In a smaller bowl, place eggs, ricotta, cream, vanilla, bourbon, and 1 Tbsp flour; whisk together.
• Pour egg mixture over fruit in baking dish.
• Make your topping, and follow the instructions below.

Topping:

1 cup all purpose flour

6 Tbsp (packed) golden brown sugar

1 tsp finely grated lemon peel

1/2 tsp salt

1/2 cup oats

1/4 cup toasted almonds, chopped

1/2 cup (1 stick) unsalted butter, melted

1 teaspoon vanilla extract

• Place dry ingredients (everything but butter and vanilla) in bowl and mix with a fork.
• Add butter and vanilla; mix with a fork until crumbly.
• Using your dominant hand (your right hand if you are right handed, and your left if you are left handed), sprinkle evenly on filling.
• Place baking dish (with all contents) in oven, and bake for about an hour (until custard is set).
• Cool for an hour or so, and serve warm with ICE CREAM!