Beer Battered Chicken Wings (jennieskitchen)

4 lb chicken wings, cut in half at joints, tips removed
2 c beer
2 c flour
2 t sea salt
2 t smoked paprika
2 t coriander
1 t pepper
1/8 t cayenne pepper
vegetable oil
Chipotle ranch dressing for dipping

Fill a deep pot about 1/3 of the way up with vegetable oil. Heat the oil to 375° F. Pat the wings dry with paper towels. Whisk together the beer, flour, sea salt, paprika, coriander, pepper and cayenne pepper. Dredge the wings in extra flour, then dip into batter. Working in batches, add the wings to the hot oil, cooking until crisp and golden, about 12 min. Place wings in a bowl with paper towels in the bottom (to help soak up any grease that drains out of the wings). Serve hot with chipotle ranch dressing (or blue cheese, if you prefer).

Advertisements

Caribbean Style Hot Wings (justapinch)

4 lb chicken wings, cut in half and discard wing tip
2 T olive oil
2 t dried thyme leaves
1/2 c orange juice
1/4 c lime juice
1/4 c lemon juice
4 medium garlic cloves, minced
2 T tabasco

Toss wings with oil, thyme and a light sprinkling of salt and pepper in a medium bowl. Spray a large rimmed baking sheet with vegetable cooking spray…you can also use parchment paper for easy clean up; arrange wings in a single layer. Adjust oven rack to lowest position. Set baking sheet on oven rack in cold oven and preheat to 450 F. Roast for 30 min. Remove wings from oven and use a spatula to turn; continue to roast until golden brown, about 10 min longer. Meanwhile, mix citrus juices, garlic and pepper sauce. Pour over wings; return to oven; roast to blend flavors, about 5 min longer. Scrape wings and sauce onto a platter. Garnish with very thinly cut scallion for added flavor and colour.

Crispy Honey Garlic Chicken Wings (rockrecipes)

2 T olive oil
4 cloves minced garlic
1 c honey
1/4 c soy sauce
1 T & 1 t black pepper, divided
2 c flour
3 T powdered ginger to taste
1 t cayenne pepper more or less to taste
1 1/2 T salt
3 lbs chicken wings
2 eggs
3 T cold water

In a small saucepan over medium heat, heat the olive oil and garlic. Saute to soften the garlic but do not let it brown. Add honey, soy sauce and 1 t black pepper. Simmer together for 5 – 10 min, remove from heat and allow to cool thoroughly. Watch this carefully as it simmers because it can foam up over the pot very easily. Mix together the flour, ginger, cayenne pepper, salt and 1 T black pepper. Whisk together the eggs and water to make an egg wash. Wash the wings, pat dry. Dip wing pieces into the egg wash and then toss in the flour mix. Drop the coated wings into a preheated 350 F deep fryer, filled with canola, peanut or soy oil. Fry until golden brown, about 15 – 20 min depending on the size of the wing pieces. While still hot out of the oil toss the wing pieces in a large bowl with some of the honey garlic sauce. Serve immediately.

Slap Yo Momma Chicken Wings (recapo)

about 20 chicken wings

Sauce

2 1/2 t chopped garlic
1 shredded Vidalia onion
1 c soy sauce
1 c Jack Daniels whiskey
3/4 c dark brown sugar
1/4 t red pepper flakes
2 T shredded ginger
2 chopped green onions
10 oz Lime Ponzu
1 c water
1/2 c honey
1/2 stick butter

Combine ingredients, except chicken, on medium heat in a pot. Stir to burn off alcohol; brown sugar, butter, and honey should blend. As sauce cools, arrange chicken wings on a deep baking pan in single layer. Pour sauce over wings. Cover the baking pan with foil and chill for 4 hours or overnight. Bake in the foil at 400 F. Remove foil after 1 hour and flip the wings before cooking 15 more min. Turn one final time and cook 15 min to finish. Remove wings from sauce. Return sauce to the stove and thicken using cornstarch and water until you reach your preferred consistency. Pour sauce over chicken to serve.

 

S’mores Fudge Bars (handletheheat)

Crust

20 full graham crackers
1/4 c sugar
1/2 t salt
12 T unsalted butter, melted

Preheat the oven to 350° F. Line an 8 x 8″ baking pan with foil. Place the graham crackers, sugar and salt in the bowl of a food processor and pulse until finely ground. Add melted butter and pulse until the mix is moistened. Press the mix into the bottom of the prepared baking pan. Bake for 10 min. Remove to a cooling rack and let cool completely. Pour fudge filling over graham cracker crust. Place in the refrigerator. Spread marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 min or until lightly golden. Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

Fudge Filling

2 c  semisweet chocolate chips
1  14 oz can sweetened condensed milk

In a small saucepan set over medium-low heat, combine chocolate chips and condensed milk. Heat until mix is melted, thick and smooth, stirring constantly.

Marshmallow Topping

2 large egg whites
1/4 t cream of tartar
3/4 c sugar
1/2 c light corn syrup
1/4 c water
1/4 t salt
1 1/2 t vanilla

In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and cream of tartar until soft peaks form. Meanwhile, in a small saucepan set over medium-high heat, combine sugar, corn syrup, water and salt. Bring the mix to a boil and continue to cook until a candy thermometer registers exactly 240° F. Immediately remove from heat. Turn the mix on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mix is thick and glossy and looks like marshmallow fluff, about 7 min longer. Add in the vanilla and beat until combined.

 

Simply Sinful Cinnamon Muffins (kingarthurflour)

Topping

1/4 c diced pecans
1/4 c rolled oats
1/2 c flour
1/2 t cinnamon (opt)
3 T soft butter
1/3 c brown sugar

Mix the ingredients together until crumbly. Set aside.

Filling

1/2 c Baker’s Cinnamon Filling mix*
3 – 4 T water
*For a substitute, see “Note” below.

Mix Baker’s Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. If you’re using the substitute, simply mix together all of the ingredients. Set aside.

Batter

1/2 c butter, melted
3/4 c lukewarm milk
2 large eggs
1 3/4 c flour
1/2 c rolled oats
2 T cornstarch (opt)
3/4 c sugar
1 T baking powder
1/2 t salt
1/4 t ground nutmeg
1/2 c cinnamon chips or butterscotch chips

Preheat your oven to 400° F. Line a 12 cup muffin pan with cupcake papers, or grease it lightly. In a bowl or measuring cup, whisk together the melted butter, milk and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the liquid mix to the dry ingredients, stirring just until combined. Divide half the batter evenly among the muffin cups; a tablespoon cookie scoop, generously filled, works well here. Dollop 2 t cinnamon filling onto each muffin; a teaspoon cookie scoop, filled level, works well here. Top with the remaining batter. Sprinkle generously with the topping, pressing it in lightly. Bake for 20 – 25 min or until they’re golden brown. Remove the muffins from the oven and wait 5 min before transferring them from the pan to a rack to cool. Drizzle glaze over the cooled muffins. Note: Don’t have Baker’s Cinnamon Filling mix? Substitute 3 T melted butter, 1/2 c brown sugar, and 1 1/2 T ground cinnamon. Let the mix sit for 15 min before using, to thicken.

Glaze

2/3 c confectioners’ sugar
pinch of salt
1 T milk, or enough to make a pourable glaze

Mix ingredients together until smooth.

Fried Chicken Wings, Chinese Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temp again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all of the wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce.

Pok Pok’s World Famous Vietnamese Chicken Wings (thelunacafe)

Marinade

8 garlic cloves, peeled and chopped (makes 2 T fried garlic)
1 t kosher salt
1/4 c warm water
1/4 c water
1 – 2 t Korean fermented chile paste
oil for frying

Sprinkle chopped garlic with salt and mince. Scrape into a small mixing bowl, add warm water and let macerate for a few min. Strain liquid through a triple-mesh sieve set over a small mixing bowl and smash the garlic firmly against the sieve to extract as much juice as you can. Reserve smashed garlic. Add 1/2 c water and chile paste to the remainder of sauce. Cover and reserve in the fridge. Just before frying, transfer wings from fridge to a colander set over a bowl, and let drain for 15 min. Heat 3/4″ vegetable oil in a small saucepan over high heat and add reserved garlic. Reduce heat to medium-low, fry until garlic is light golden brown, about 5 min and transfer to paper towels to drain. Reserve. In a heavy wok, add enough oil to submerge the wings, about 2″. Bring oil to 325° F. Fry half the wings at one time, moving them around periodically with a long chopstick. When wings are golden brown and cooked through, about 10 – 12 min use long-handled tongs to transfer them to a paper towel-lined cookie sheet to drain. In a heavy, preferably nonstick, wok, whisk and add half the reserved sauce mix, bring to a full boil and reduce to thicken, about 45 seconds. Add half the wings and toss until a caramelized glaze coats the wings, about 1 min. Add 1 T fried garlic and toss well. Repeat with the next batch of wings. Serve wings on a platter with pickled vegetables, cucumber spears, and herb sprigs. Serves 2 – 4.

Chicken

2 lbs chicken wings (about 12), split at the joint, rinsed well in cold water, and patted dry
1/2 c Vietnamese fish sauce (Ricker recommends Phu Quoc or Three Crabs brand)
1/2 c superfine sugar

Mix together fish sauce and sugar. Add chicken wings and toss, mixing well. Cover and refrigerate wings for 4 – 24 hours, tossing several times.

Dredging

1 c white rice flour
1/4 c tempura batter mix (Ricker recommends Gogi brand, but I used Koto brand, available at Portland’s City Market))

In a large mixing bowl, whisk rice flour and tempura batter mix. Toss the well-drained wings in the flour mix to coat well. Just before frying, tap excess flour from each piece of chicken.

Garnish

pickled vegetables
sliced cucumbers
baby spinach or other interesting baby greens

 

 

Polenta Corn Bread (lavafood)

1 c flour
1 T baking powder
1 c polenta
2 eggs, lightly beaten
1 c milk
1 T oil
1 c tinned corn, drained
1 1/2 c grated cheddar cheese

Preheat oven to 350 F and grease loaf pan. Sift flour and baking powder into a large bowl and stir in polenta. Combine eggs, milk and oil together and then gradually add to polenta mixture. Stir until smooth. Stir in corn and cheese. Pour into pan and cook for 35 – 40 min or until lightly brown on top and inserted skewer comes out clean. Allow to cool before cutting into slices.

 

Basic Polenta (Giada De Laurentis)

6 c water
2 t salt
1 3/4 c yellow cornmeal
3 T unsalted butter

Bring water to a boil in a heavy large saucepan. Add salt. Gradually whisk in cornmeal. Reduce the heat to low and cook until the mix thickens and the cornmeal is tender, stirring often, about 15 min. Turn off the heat. Add butter and stir until melted. Makes 6 servings.

Georgia Pecan Cake (topbuzz)

1 c butter, softened
2 c sugar
4 large eggs
1 t vanilla
1/2 t lemon extract
3 c flour
3/4 t salt
1/2 t baking powder
1/2 t baking soda
1 c buttermilk
1 c chopped pecans

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, salt, baking powder and baking soda; set 1/4 cup aside. Add the remaining flour mix  to the creamed mix alternately with buttermilk. Toss pecans with the reserved flour mix; fold into batter. Pour into a greased and floured 10″ tube pan. Bake at 325° F for 60 – 70 min or until a toothpick inserted in the center comes out clean. Cool for 10 min before removing from pan to a wire rack to cool completely.

Chili’s Chicken Crispers Copycat (dinnerthendessert)

1 egg, beaten
1/4 c whole milk
3/4 c chicken broth
1 1/2 t salt
1/2 t black pepper
1 c self rising flour
1 c flour
1 1/2 lbs chicken tenderloins
canola oil for frying

Heat oil in a dutch oven to 350 F. In a large bowl whisk together the egg, milk, chicken broth, salt and pepper until well combined. Add in the self rising flour. In a second bowl add 1 c flour. Dip each piece of chicken into the batter, then into the flour. Add the chicken to the oil in small batches and fry for 8 – 10 min or until golden brown and cooked through.

Haitian Chicken Thighs (petitechef)

juice from 4 limes
juice from 2 oranges
1/4 c vegetable oil
1 t dried savory
1 T fresh minced rosemary
1 T brown sugar
4 minced green onions
3 minced garlic cloves
1 1/2 t ground allspice
1 hot pepper, minced
10 chicken legs, or 8 chicken thighs
salt and pepper to taste

Mix all your ingredients together in a nice zip lock bag or non-reactive dish, covered and mix it all up. Marinate the chicken for at least 3 hours. Overnight would be best. Grill or bake on medium high until cooked through.

Soft and Chewy Balkan Bread (allrecipes)

2/3 c milk
1/3 c water
1 1/2 t sugar
2 1/2 t active dry yeast
2 c bread flour
1/2 t salt
1/4 c olive oil, or as needed & 1 T, divided

Mix milk and water in a pot over low heat. Heat, stirring constantly until an instant-read thermometer inserted into the pot reads 110 F. Remove from heat. Add sugar and stir to dissolve. Pour mix into a cup or other cylindrical glass; sprinkle yeast on top. Let mix rest until yeast is frothy and fragrant, about 10 min. Stir flour and salt together in a large mixing bowl. Pour in yeast mix and mix until a sticky dough forms. Turn dough out on a floured work surface and knead quickly for 5 min. Shape dough into a ball. Grease a large bowl with 1 T olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour. Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 min. Divide into 5 balls. Flatten the balls out into thick rectangles. Place the rectangles of dough onto a greased baking sheet. Brush the tops with a thin coat of olive oil. Let rest for 20 min. Preheat oven to 350 F while dough rests. Bake bread in the preheated oven for 12 min. Switch to the broil setting until the top of the rolls turn golden brown, about 1 min. Remove from baking sheet and allow to cool completely. Cut rolls in half lengthwise.

Amazing Brioche

Brioche

2 1/4 t yeast
1/3 c warm water
6 c bread flour
1/3 c sugar
2 1/2 t sea salts
6 large eggs
3 large egg yolks
1 lb unsalted butter, cold
1/4 c flour

Add yeast to warm water, stir. Set aside to proof for 5 – 7 min. In bowl of a KitchenAid mixer fitted with the dough hook, add flour, sugar and sea salt. Mix well for a couple min. In a separate bowl, add eggs and yolks and whisk well. Set aside. Cut butter into 1/2″ squares. Set aside. Turn mixer on low and add yeast to flour mix all at once then add the egg mix all at once. Continue to mix on low. Dough will look dry and crumbly at first. Increase the speed of the mixer to medium speed and add 1/4 of the cold butter. Allow to mix for 15 sec then add 1/4th more butter. Repeat every 15 sec until all the butter has been added. Continue to mix at this speed for 10 min allowing the cold butter to incorporate. The Dough will go from looking dry to looking sticky and finally to form a smooth large ball. Scrape down the bowl often. You may also need scrape down the dough hook from time to time. After 10 min the dough ball should be smooth. Pull it from the dough hook and place in the large buttered bowl. Cover very tightly with plastic wrap and refrigerate over night, 16 hrs minimum but 24 hrs is even better. The next day remove dough from fridge. The top of the dough will look dried out and the dough will have increased in size, but not a lot. Grease 2 loaf pans. Sprinkle about 1/4 c flour on a board and dump dough on the flour. Cut dough in half and form into a rough loaf shape. The dough will feel heavy and dense. Knead it for 1 min to soften to make it workable. If you are not making loaves, form the Dough into the shapes you want at this stage. Place into prepared pans then cover with a kitchen cloth and place in a warm place and allow to rise, doubling in size, approx 2 – 2 1/2 hours. After the dough has doubled in size, preheat oven to 350 F. Score top of dough gently with a sharp knife down the middle lengthwise. Brush egg wash on the tops of the dough. This will give the bread a beautiful shiny brown top crust. Bake at 350 F in the center of your oven for 50 – 55 min until the top is well browned. For small rolls bake for 25 – 30 min. Tap the bread on top listening for a hollow thump indicating it is done. Immediately remove from the loaf pans and allow to cool on a wire rack.

Egg Wash

1 large egg
1 T water

Mix together.

 

Hillbilly Bacon Cheddar Bread (keyingredient)

6 c flour
3 1/4 c warm water
2 t instant yeast
2 t salt
2 t sugar
2 3/4 c cheddar cheese, fresh grated not bagged, divided
10 strips cooked thick cut bacon, chopped, divided
fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mix to sit for several min. Add flour, 2 c cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end. Cover with a towel and allow to rise in a warm place for an hour. After an hour, turn dough out onto a floured board and knead for a few min. It does not need to be completely smooth. Just knead it long enough to come together. Divide dough into 2 equal halves and place in standard loaf pans. Cover loaves with remaining cheese and bacon. Cover with towel and allow to rest for 30 min. Bake in a 400º F oven for 15 min. Cover loosely with foil and reduce heat to 350º F and continue baking for another 35 min. Remove foil and allow to bake for another 10 min. Note: If the dough feels too wet, add a little more flour but know that this dough is a bit stickier than most.

Big Crumb Coffee Cake with Rhubarb (jamhands)

Rhubarb Filling

1/2 lb rhubarb, trimmed
1/4 c sugar
2 t cornstarch
1/2 t ground ginger

Slice rhubarb 1/2″ thick and toss with sugar, cornstarch and ginger. Set aside.

Crumbs

1/3 cu dark brown sugar
1/3 c sugar
1 t ground cinnamon
1/2 t ground ginger
1/8 t salt
1/2 c butter, melted
1 3/4 c flour

In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

Cake

1/3 c sour cream
1 large egg
1 large egg yolk
2 t vanilla
1 c cake flour (ditto on the all-purpose flour–worked just fine)
1/2 c sugar
1/2 t baking soda
1/2 t baking powder
1/4 t salt
6 T softened butter, cut into 8 pieces

Preheat oven to 325 F. Grease an 8″ square baking pan. In a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mix and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mix in 2 batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 c batter and set aside. Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even. Using your fingers, break topping mix into big crumbs, about 1/2 – 3/4″ in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 – 55 min. Cool completely before serving. Makes an 8 x 8″ pan.

 

Jewish Honey Cake (Honig Lekach) (196flavors)

2 1/2 c flour
1 c whole wheat flour
1/2 c brown sugar
1 T baking soda
1 t baking powder
2 t ground ginger
2 t cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t ground mace
2 oz walnuts (or almonds, or a mixture of both), toasted and ground
1 1/4 c honey
1 c apple juice
3 T whisky
4 eggs , beaten
1/4 c vegetable oil

Preheat oven to 350 F. Mix the dry ingredients: both flours, ground almonds or walnuts, sugar, baking powder, baking soda and spices. In another bowl mix honey, apple juice and whisky and emulsify. Make a well in the center of the dry ingredients, add the oil, eggs and the liquid mix. Whisk at low speed until reaching a smooth dough without lumps. Pour the mix into a loaf pan. Bake for 50 min. Unmold when warm or cold. Cover with a cloth and consumed preferably 24 hours later.

Israeli Halvah (myjewishlearning)

2 c honey
1 1/2 c tahini, well stirred to combine
Up to 2 c toasted sliced almonds or other nuts (opt)

Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water. Have the tahini ready to heat in a separate small pot and once the honey is at the appropriate temp, set the honey aside and heat tahini to 120˚ F. Add warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few min the mix will come together smoothly. Add the nuts, if using. Continue to mix until the mix starts to stiffen, for a good 6 – 8 min. Pour mix into a well-greased loaf pan or into a greased cake pan with a removable bottom. Let cool to room temp and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture. Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic – if you don’t eat it all first!

Bourekas Three Ways: Potato, Broccoli and Mushroom (chabad)

Bourekas

36 frozen puff pastry squares
1 large Spanish onion, diced
2 – 3 large Yukon Gold potatoes
20 oz mushrooms. diced
16 oz frozen broccoli florets
2 – 3 T olive oil
3 eggs
1 t Kosher salt & more to taste

Sauté onion in the olive oil and 1 t salt. Divide the sautéed onion into three equal portions. Leave 1/3 in the pan and set the rest aside. Add mushrooms to the pan with the onion. Sauté until soft and add salt to taste. Set aside. Peel and boil the potatoes. Drain and mash while still hot. Add in half of the sautéed onion (with the oil it was fried in) and salt to taste. Set aside. Boil the broccoli until tender. Puree until smooth. Salt to taste and mix in the remaining sautéed onion. Crack and gently beat the eggs. Pour a little into the potatoes and mix through. This will make the potato mix smooth and creamy. Pour a small amount of egg mix into the broccoli, and also into the mushrooms. (The broccoli and mushrooms will need much less than the potato—you don’t want them to be too liquidy.) Set the rest of the beaten egg aside for the egg wash later on. Lay out the puff pastry squares on a piece of parchment paper. Allow to defrost until pliable. Place a spoonful of mix in the center of each square. Gently fold over in a triangle shape and press down to seal edges. If the dough feels dry, dip your fingertip in cold water, and that will help seal the edges. Transfer the bourekas to a baking sheet lined with parchment paper and brush with egg. Optional: sprinkle seeds on top (sesame seeds for the potato and poppy seeds for the mushroom leave the broccoli ones plain). Can top with grated cheese if desired. Bake at 400° F for 30 min until tops are golden brown. Serve warm or at room temp. For best results, reheat in the oven.

Topping (Opt)

poppy and sesame seeds
grated Parmesan cheese