Sunday, December 25, 2011

Chocolate Hazelnut Truffles with Baileys


I love the holidays.

It's a time of travel for me, I feel like I have four different homes across Canada.

Going from Toronto to Winnipeg (my home town) to Kicking Horse for a ski, then Revelstoke (which is my absolute new favourite mountain) then to Oliver in the Okanagan, then heading back to Banff and Canmore for Sunshine and Lake Louise, then back to the Okanagan and then finally back to Toronto.

But during that time, I get to relax, see old friends, knit a scarf, cuddle with my dog, learn German in the car, go skiing, chill with my family (I started a shit my mom says, I suggest you do the same), cook, bake and eat seconds, maybe even thirds.

Okay so maybe you won't eat three plates of turkey dinner, but you most definitely can eat three of these chocolate hazelnut truffles with Baileys.

Yes. All your favourite ingredients in one.

Hazelnut. Chocolate. And Baileys. I've substituted Baileys for some good Canadian whisky before, and that is just as good. Maybe even try a sweet bourbon for a hint of vanilla and caramel.



Chocolate Hazelnut Truffles with Baileys
  • 8.5 oz of finely chopped good quality dark chocolate (56%-70%) I used Callebaut Dark Chocolate, UH-mazing
  • 1/2 cup of heaving whipping cream
  • 2 tbsp of unsalted butter at room temperature
  • 2 tbsp of Baileys
  • toasted hazelnuts
  • cocoa powder for dusting
  1. In a saucepan bring the cream to a simmer or heat in the microwave for 30 seconds.
  2. Place dark chocolate in a heat-proof bowl and set over a saucepan of simmering water. Make sure the bowl is not touching the water. Pour in the heated cream, stirring the chocolate from the inside out, making sure all chocolate melts with the cream. Once the chocolate and cream is incorporated together stir in the butter one tablespoon at a time. Remove from heat.
  3. Stir in the baileys or whisky until all incorporated.
  4. Cover with plastic wrap and chill in the fridge for 45 minutes to an hour, or until the chocolate is pliable and firm like clay. Place the cocoa powder in a bowl to roll the truffles in.
  5. Once chilled, scoop the chocolate out with a small ice cream soup and place a hazelnut in the center, use your fingers to mold the chocolate around the hazelnut and form a ball. Take the ball and roll in the cocoa powder. The ball doesn't have to be perfect, you will find rolling in the cocoa powder will make shaping the ball easier. Try not to roll the ball in your palms as it will melt the chocolate. Chill in the fridge overnight.

Monday, December 19, 2011

Chewy Ginger Cookies


Ginger is so in right now.

Seriously, are you not seeing it everywhere?

Gingerbread lattes at Starbucks, gingerbread donuts at Tim Hortons. Ginger! Ginger! Ginger!

Ginger is a wonderful ingredient to cook with, but in this post I am baking with it. I love the many different ways that ginger can be prepared, each form bringing out an entirely differently flavour. Fresh ginger has a pungent and penetrating flavour. Candied is sweet and chewy, and the spice has an aromatic peppery flavour that is added to all sorts of cakes and cookies. This versatile spice is sometimes referred to as ginger root when actually it is a rhizome, acting as the stem of the ginger plant.


So forget your ginger snaps and add these soft and chewy ginger cookies to your holiday baking.


Chewy Ginger Cookies
Makes about 2 dozen
  • 2 cups all-purpose flour
  • 2½ tsp dried ground ginger
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cloves
  • ¾ tsp salt
  • ¾ cup chopped crystallized ginger (the chunky sugar coated kind)
  • ½ cup Crisco
  • ¼ cup unsalted butter
  • 1 cup dark brown sugar
  • 1 large egg
  • ¼ cup fancy molasses
  • sugar for rolling
  1. Combine flour, ginger, baking soda, cinnamon, cloves and salt in a bowl and whisk to blend well. Mix in chopped ginger.
  2. Beat butter and shortening until smooth. Beat in the sugar, egg and molasses until incorporated. Add the flour mixture and beat only until blended. Cover and refrigerate for 1 hour.
  3. Preheat oven to 350 F. Line 2 baking sheet with parchment paper. Place ½ cup sugar on a small plate, replenishing as necessary. With wet hands, roll dough into 1 ¼” balls, then roll in sugar until completely covered. Place on baking sheets spacing 2” apart. Bake until the cookies crack on top but are still soft to the touch, about 12 min (it may seem like they are not ready by they will harden a bit when cooled). Cool on baking sheets for 1 min. then carefully transfer to wire rack to cool.

Sunday, December 11, 2011

Deep Fried Chocolate Banana Wontons

Okay so I know it's the second week of December and I stil haven't posted anything for the holidays, so I suppose this better be a good one.

Well it is.

Deep fried chocolate caramel banana wontons. And if that isn't good enough, I don't know what is.

The best part of this dessert/appetizer/snack/yumminess is watching people bite into the crispy wonton expecting something savoury but instead getting a sweet surprise. And during the holidays who doesn't love a sweet surprise?

And the brilliant part about these wontons is the ease of making them and how little ingredients are required. There is no fusing with measurements and you can add whatever you like into the wontons, well whatever you can fit. You can replace the Caramilk with Rolos or bits of Mars bars, and switch up the peanut butter for Nutella, or use strawberries instead of bananas. Endless possibilities.

These can also be made ahead of time, wrapped and refrigerated till you are ready to deep fry them. They don't take long to fry up as you're not trying to cook what's inside the wonton but simply creating a beautiful golden crispy shell.


Deep Fried Chocolate Banana Wontons
  • wonton wrappers (3 1/2" x 3 1/2")
  • peanut butter
  • 1 banana, peeled and sliced
  • Caramilk bars
  • vegetable oil for deep frying
  • powdered sugar for dusting (optional)
  1. Prepare a small bowl of water at your prep station, this is to glue and seal your wontons. Take one wonton wrap at a time and smear about 1 tsp of peanut butter in the center. Press down a slice of banana onto the peanut butter and top with chocolate.
  2. Dip your finger into the water and trace around the edge of the wrapper. Fold the corners of the wonton into the center like an envelope and pinch and seal. Make sure the edges are sealed properly, use a bit more water if you feel it is needed, but do not soak the wrapper.
  3. In a small pot, heat up enough oil to fry 3-4 wontons at a time, about 3 inches deep. Heat the oil till it reaches 350°F or if you don't have a thermometer insert a chopstick or toothpick into the oil and it is ready when you see bubbles form.
  4. When the oil is ready slowly place in 3-4 wontons at a time and fry for approximately 1-2 minutes or until the wonton wrapper is a golden brown. Remove and place on paper towel to absorb excess oil.
  5. Dust the wontons with powdered sugar if desired and let cool for 1 minute before serving. Serve with vanilla ice cream if desired.
Recipe from Bob Blumber
Check out an interview I did with Bob on Roger Mooking's blog!

Wednesday, November 30, 2011

Mushroom Risotto


This first snowfall of the year in Toronto. It wasn't much, but it happened.

(That's snow on the railing... not on the ground... don't be fooled)

So to celebrate I decided to make a delicious creamy mushroom risotto.
And how does risotta relate to the first snow fall of the year?

Well, when I sprinkled my parmigiano Reggiano on top it looked like following snow... and it was pretty... and reminded me of snow, so that's how.

But it's also comfort food, and who doesn't love comfort food on cold days?

This wonderful, rich and creamy dish is made with the high starch Aborio rice and unlike other rices you don't add all the liquid at once, instead you add it a little bit at a time. It's best to use liquids that are hot as it keeps the temperature consistent and allows the rice to release it's starch, giving risotto it's creamy texture.


This is a wonderful dish to have on it's own or as a side, and just like pasta, the combinations are endless. Try adding asparagus or butter nut squash, and try using canned tomatoes instead of chicken stock for the liquid.


Mushroom Risotto
Serves 3-4 as main dish
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1 cup of Arborio rice
  • 1/2 cup of dry white wine
  • 4 cups of low sodium chicken broth
  • 3 tbsp of butter
  • thinly sliced white mushrooms (10-12)
  • 3 tbsp of chives or parsley
  • 1/3 cup of freshly grated parmigiano Reggiano
  • salt and pepper
  1. In a medium sauce pan bring chicken broth to a simmer then reduce the heat and keep warm. In a large sauce pan on medium-high melt butter till foamy, then add mushrooms and cook until soft. Remove from pan and set aside.
  2. In the large sauce pan add the olive oil, onions and garlic, leaving the temperature at medium high. Once you can smell the garlic add in the rice and stir so all the rice is coated with oil. Once you've cooked the rice for a minute or so add in the white wine and stir until evaporated.
  3. Pour 1/2 cup of chicken stock into the sauce pan and stir constantly until broth is absorbed into the rice. Once absorbed, pour in another 1/2 cup, and stir until absorb, gradually repeat this step 1/2 cup at a time until all the broth is gone and rice is tender and creamy (about 20 minutes). When the last cup of broth is added stir in the mushrooms and chives. Remember to stir constantly to allow the rice to release all it's starch.
  4. Once all the broth is absorbed remove from heat and stir in parmigiano Reggiano and salt and pepper to taste. Serve immediately.

Sunday, November 20, 2011

Banana Bread


Banana bread... or muffins, are kinda special to me.

First of all, it was the one and only thing that my mom baked (this is her recipe by the way). So my association with banana bread isn't associated with other baked goods like cookies or even muffins. It's almost a genre of it's own.

The genre it belongs to is Sunday nights when my mom would stay up late to make banana muffins because she had Sundays off, and why she always waited till late at night I'll never know. But this meant that we had muffins for the week, and living in a house where sweets were not really welcomed, was awesome.

My second association with banana bread is the time I spent in Banff working at a ski resort. This was probably one of the best times of my life, where I met amazing people from all over the world. At the resort, I was a barista at the coffee shop and my favourite baked good they made was this moist and dense banana bread that I would eat almost every day.

It was here where I understood the combination of butter and banana bread. It's as if were invented simply as a vehicle to transport butter into my mouth.

The other thing about banana bread not being associated with baked goods is the way I make them. There is no mixing dry ingredients and wet ingredients separately like most muffin recipes. It all goes in one bowl where I mix it together simultaneously. It's just the way my mom makes them and they always turn out fantastic.



Banana Bread/Muffins
Makes one loaf or 12-14 muffins
  • 1/2 cup of oil
  • 2 eggs
  • 1 cup of granulated sugar
  • 2 cups of flour
  • 1 1/2 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of salt
  • 3 very ripe bananas mashed
  • 1/4 cup of sour cream
  • 1 tsp of vanilla
  • 1 cup of semi-sweet chocolate chips or walnuts (optional)
  1. Preheat oven to 350 degrees F and grease loaf pan or muffin tins.
  2. In a large bowl mix together oil, eggs and sugar. Then mix in flour, baking powder, baking soda and salt until well combined. Next mix in the banans, sour cream and vanilla. Once all ingredients are combined, mix in the chocolate chips or walnuts if desired.
  3. For banana bread, pour the batter into the pan and bake for 1 hour or until a toothpick inserted in the middle comes out clean.
  4. For banana muffin , divide the batter among each muffin tin, the batter may fill up more than just 12 muffins tins and bake for 20-25 minutes (23 minutes for my oven), or until a toothpick inserted in the middle comes out clean.
  5. For both loaf and muffins, let it cool in the tins for 10 minutes before you transfer to a cooling rack.

Monday, November 14, 2011

Garlic Basil Pesto


Okay, so I realize I'm trying to make this pesto sound fancy by calling it garlic basil pesto, when really, that's what pesto is made of. But I couldn't just call it pesto, it looked lame.

So here is a delicious recipe for garlic basil pesto. Complete with toasted pine nuts, Parmigiano-Reggiano and extra virgin olive oil!

Damn. I did it again.

All the basic ingredients for pesto, no special ingredients added, but they sound special don't they?


You know what...

Maybe that's what makes pesto so freckin' delicious. Because it does have special ingredients. They are all fresh, flavourful ingredients and when pulverized together they make this simple and aromatic sauce that is used for more than just pasta.

Not to mention that Parmigiano-Reggiano, pine nuts and good olive oil are also not the cheapest things to buy, I guess that also makes them special....

I have also discovered a way to keep pesto sauce by freezing it in ice cube trays which allows you to keep the pesto in the freezer for months. They are the perfect serving sizes (1 cube per person) and you can have home made pesto ready whenever you need it.



Garlic Basil Pesto
Makes 8 servings
  • 2 cups of packed fresh basil
  • 1/2 cup of freshly grated Parmigiano-Reggiano
  • 1/4 cup of toasted pine nuts (toast them at 350 degrees F for 3 minutes, watch at 2 minutes, if they start to turn light brown, take them out, they will continue to toast even out of the oven)
  • 1/2 cup of extra virgin olive oil
  • 2-3 cloves of garlic, chopped
  • salt and pepper
  1. In a food processor place the basil, Parmigiano-Reggiano, pine nuts, garlic cloves and a splash of the olive oil to moisten the ingredients.
  2. Pulse until the ingredients are finely chopped. While the machine is running drizzle in the olive oil. You may not need to use all the olive oil, but add until desired consistency. Scrap down the sides to make sure all the ingredients are well combined. Season with salt and pepper to taste.
  3. In an ice cube tray, scoop about 2 tbsp of pesto into each section. I was able to fill 8 cubes. Cover with plastic wrap and place in the freezer until you need some pesto.
*To prepare the pesto you don't need to thaw it, just throw into cooked pasta and let it cook with the heat of the pasta. Add a splash of pasta water if desired to thin out the sauce.

*Add a splash of cream for a pesto cream sauce and diced tomatoes for a little freshness.

Sunday, November 6, 2011

Frank's Kitchen


When was the last time you had a memorable dining experience?

And I'm not talking memorable like, you ordered ice cream but got frozen butter instead, and the server tried to cover it up by saying that it was special maple butter ice cream.

This didn't just happen once, but twice.

These are not the memorable experiences that I'm talking about. What I'm talking about are those experiences that not only take you back to the food, but every single moment that surrounded the food. The setting. The music. The quite chatter in the background. The swooshing of your wine and the bold flavours that escape out of the glass.

This, is what dining is all about and unfortunately, it is rare.

Why are these places so rare and what makes them so special?


Love is truly what makes Frank's Kitchen so special. Every staff member here truly cares about the food being served. And no restaurant can have passionate staff without passionate owners leading them. Both Frank Parhizgar and his partner and wife, Shawn Cooper have the passion and experience that makes this restaurant sparkle among the many restaurants in Little Italy on College Street.

Dinner began with freshly baked artisan bread with green olive tepenade and sun-dried tomato tepenade followed by Frank's own salami, cured in house, topped with Parmigiano Reggiano.



Next came a three part amuse-bouche, all this, compliments of the chef.


After three plates of Frank showcasing his craftsmanship and artistry as a chef, we received our salad made with buffalo mozzarella, roasted tomato and red pepper with cured black olives in an aged balsamic and extra virgin olive oil $15.



Once our palettes were cleansed from the sorbet, we were finally ready for the main course. We ordered the beef wellington wrapped in a truffled mousse with a foie gras jus $40. The beef was done to perfection and the foie gras melted in my mouth. We also ordered the crisp gnocchi in a gorgonzola cream with pancetta $17. Crisp gnocchi, need I say more?



It would seem that I would be full at this point, but how could we possibly turn down dessert at this point, we had to experience every little bit of this wonderful place.

We ordered the mini chocolate souffle with soft molton chocolate inside served with a vanilla milkshake shot and strawberry sorbet. And of course, who doesn't order crème brûlée at such a fine establishment. It is after all, my absolute favourite dessert.


For two people, our entire meal comprising of all these delicious things and wine, cost $135 with tip included.


I have attached a bit of an interview I did with Chef Frank Parhizgar on Roger Mooking's blog.

He is, by far, the most interesting chef I have interviewed. And the coolest.

I highly recommend you make a reservation for this place as soon as you can.


Me: How did your interest in cooking happen by accident?

Frank: I was an athlete. I ran track and field, 400-meter hurdles. I used to travel Europe, going from city to city like a tennis player, following the tournaments and trying to compete and trying to get better. In between seasons I used to come back to Canada and save up money. One of the years I decided I wasn’t going to come back. It was in between the outdoor season and the indoor season and I decided to get a job. It really happened by accident, I had no intentions to be a chef or cook or anything, but I found this fantastic place, a chateau in France, with lots of rolling hills. I was thinking if I could get a job here, it would be great, I could exercise here, use what was around me, get myself back in shape, get some money. I thought, I’m already here, I don’t have to spend another $2000 on flights. The money could go towards cheap motels where I could stay and wait for the next tournament to start. So I went in, asking for a job and they literally told me f*** off. I wasn’t a trained chef, no culinary background, no idea. It’s like going to a mechanic and just saying I want to be a mechanic, I had no clue. But I finally managed to be a pest enough and not get rejected, and got the job. So when I started, they wanted to teach me a few lessons. They would say, you see the stacks of potatoes, take them down to the cellar. And these are old Parisian buildings, where the steps are tiny and there are hundreds of them. I had to take the potatoes, put them on my back and go down these stairs and then for fun I would do squats and they would be like who is this guy? But for me it was physical exercise, it was fantastic. And I would do it faster than any of the other apprentices and better than any other apprentices. But I was a prep there and as a prep you come in, clean the restaurant, help with the prep, peel the potatoes and when the chefs were done at night you would stay there and clean the entire kitchen from top to bottom. Every time I would finish my task I would go to the head chef and the chef would get so angry with me because I wasn’t following the chain of commands. So, I would finish at 1:00-2:00 in the morning and as punishment the chef would say, you come tomorrow at 4:00 am and I thought great! More exercise! They could not understand. So at 4 in the morning I would come and they would think okay, this time we are going to break this guy, he’s going to leave. But this was a time when you saw all the butchers, the bread bakers, the guys that would smoke the fish, butchering all the fish and you saw everything from scratch. That was it, I fell in love with it. So I would help prep, but I had no knife skills. I would be cutting things and bleeding and they would say faster, faster! Putting pressure on me, but I was directly with the chef, with the coach and all of a sudden, I accelerated a lot quicker by being directly there and I guess somehow they started to take a liking to me. And one important thing I learned about kitchens, is that the person who knows where everything is, is very valuable. So when service would start, even though they were main chefs, they wouldn’t know where the ingredients were and I would know where it was. I put them away from morning to night, and I just got more involved, more efficient, you move up, you learn. And that’s how I fell in love with it, it consumed me so much. That team atmosphere, the sights, the smells, the art of it, it all made sense, for me it was a perfect transition into it.

Find the rest on Roger's blog.

Reservations can be made by calling 416 516 5861
Frank's Kitchen
588 College Street (College and Clinton)
Toronto, Ontario

Le Petit Ogre Toronto restaurants

Monday, October 31, 2011

Devil's Food Cake


Devil's food cake, probably the most "wicked" name given to a cake.

Why such a wicked name?

Well it's the exact counterpart of the white, light, and airy angel food cake.

This dark, dense and sinfully chocolate cake is the perfect dessert for any chocolat lover and the perfect cake for Halloween.



Devils Food Cake
Makes one 9-inch cake

  • 1 1/2 cups of cake flour
  • 1/2 cup of unsweetened cocoa powder
  • 1 tsp of baking soda
  • 1/4 tsp of baking powder
  • 1/2 tsp of salt
  • 1/2 cup of unsalted butter at room temperature
  • 1 1/2 cup of sugar
  • 2 large eggs at room temperature
  • 1 tsp of vanilla extract
  • 1 cup of buttermilk at room temperature
  • 3 cups of semi-sweet chocolate chips
  • 4 cups of whipping cream
  1. To make the frosting, place chocolate chips and heavy cream into a saucepan. Cook over low heat stirring constantly with a rubber spatula, until combined and thickened, 45-60 minutes. Remove from heat and let cool.
  2. Once cooled transfer frosting to a large bowl and chill in the fridge for at least 1 hour or until thick enough to spread. Stir the frosting one more time before you chill to keep the consistency.
  3. devilsfoodcake4.jpg

  4. While your frosting is chilling in the fridge, heat oven to 350 degrees F. Butter two 9-inch round cake pans. Set aside.
  5. Sift together flour, cocoa powder, baking soda, baking powder and salt.
  6. In a large bowl beat the butter and sugar until smooth and creamy, about 5 minutes.
  7. Add 1 egg at a time and beat until well incorporated. Beat in vanilla. Add half the flour mixture to the bowl and stir together with a large spoon; stir in milk, stir in second half of the flour. Stir until all is well combined but do not overstir.
  8. Divide the batter evenly between the 2 pans and bake for 20-25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  9. Leave cakes in pan for 10 minutes before removing onto a cooling rack. Let cool completely before frosting the cake.
  10. To frost the cake, place 1 layer of the cake onto a platter, level the top of the cake with a serrated knife so the second layer can lay flat.devilsfoodcake5.jpg
  11. Cover the top of the cake completely and generously with frosting. Place the second layer on top and continue frosting the entire cake with as much frosting as desired. Best served the day of.
Cake Recipe adapted from Food and Drink Magazine
Frosting adapted from Martha Stewart


Monday, October 24, 2011

Apple Pie


This weekend I attended Food Network's Delicious Food Show, where I was hoping to spot celebrity chefs and test out some tasty new foods.





I had just missed Padma Lakshmi, the host of Food Network's Top Chef, however, I did have the chance to sample quite a bit of food. Before I even got to the food show I was hoping someone would be serving oysters. I've never had them before, so I was pretty excited when I found a stand at the show. John Petcoff, who was running the Oyster Boy exhibit said I was his favourite "first timer", which I took as a great compliment. I think he was more entertained by how awkward yet excited I was about eating the oyster.





Another great "first time" food I tried was a fruit cake that I actually liked. I'm not a huge fan of fruit cake and I'm not sure if anyone is. But after trying Grandma Deb's Rum soaked Fruit Cakes I immediately thought, this is the kind of fruit cake that needs to go around during the holidays, not that gummy crap at the grocery stores, this is the fruit cake that is fit for the Queen. And after sending 2 1/2 pounds of her fruit cake to Prince William and Kate Middleton to mark the celebration of their wedding she received a thank you letter in the mail from St James Palace, confirming that her cake truly was fit for Royalty.




Now you're probably wondering how this food show is connected to my apple pie. Well, Whole Foods was also exhibiting at the show and they were giving away free organic apples. And just like any normal person, I probably should have taken one apple. But I wanted to make an apple pie. So I asked the Whole Foods guy if I could take enough apples to make a pie and to my delight he said yes. I only asked for four but he insisted I needed six, I wasn't about to argue with the Whole Foods guy.


So here is my scrumptious apple pie made with hand-picked apples from the Delicious Food Show.
P.S. If you don't let your pie sit for at least 3 hours, you'll get the runny filling in the photo below. There was no way my pie was going to sit safely for 3 hours without being eaten by one of my roommates, so for picture purposes, I had to cut into it sooner than I preferred.


Apple Pie
  • 2 9-inch pie crusts (follow steps 1-7)
  • 6 McIntosh apples, peeled, cored, and cut into thin slices
  • 1 tbsp of lemon juice
  • 3/4 cup of granulated sugar
  • 1 tbsp of brown sugar
  • 1/4 tsp of salt
  • 1 tsp of cinnamon
  • 1/4 tsp of nutmeg
  • 1/4 tsp of all spice
  • egg wash (1 yolk beaten with a tsp of water for brushing)
  • turbinado sugar (raw sugar) for sprinkling on top
  1. In a large bowl mix together apples, lemon juice, granulated sugar, brown sugar, salt, cinnamon, nutmeg and all spice. Set aside.applepie3
  2. On a floured counter, roll out one of the pie disc into a 11 inch circle. Transfer the dough to a 9-inch pie plate by rolling the dough over a rolling pin and rolling it out onto the pie plate. Fill the pie plate with the apple filling and dot with butter. Set in the fridge while you roll out the next dough.
  3. Roll out the second pie disc into a 11-inch circle. To make a lattice crust follow these steps, for a normal crust you need to cut several slits for steam vents across the top. Using the same method, roll the pie crust over a rolling pin and unroll onto the pie plate over the filling. Seal by crimping edges. Cover the pie and chill in the fridge for 30 minutes. Preheat the oven at 375 degrees F.
  4. Once chilled brush the pie with the egg wash and sprinkle with turbinado sugar if desired, transfer the pie onto a baking sheet (in case any filling spills over) and bake at 375 for 15 minutes, then reduce to 350 degrees for another 40-45 minutes, or until the pie is golden brown and the juices bubbling.applepie4
  5. Transfer pie to wire rack and let cool for 3 hours before serving.
Filling Recipe adapted from Smitten Kitchen

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