White Chocolate Lime Cookies and Other Absurdities

From the kitchen of One Perfect Bite...At the bottom of the hill on which our house is perched, there's a community of townhomes whose name always makes me smile.

I suspect that at some point in my life, my sense of the absurd was overly stimulated and I was left with a heightened appreciation of the ridiculous. I also smile when I see a recipe that calls for white chocolate or I'm served a glass of white sangria. Can sangria or chocolate be white? Sangria, whose name comes from the Spanish word for blood, should be that deep color. White sangria, its counterpart, is colorless, like plasma. We all know that white chocolate, which is nothing more than cocoa butter mixed with milk and sugar, is quite unlike the real thing. They both, however, have benefited from thoughtful naming and good marketing. You'd probably never take a bite of something called cocoa butter cheese cake and would never dream of ordering a glass of you know what. What's in a name? Sometimes quite a lot. I have a handful of recipes that use white chocolate. Most of them combine white chocolate with lime. I love the combination and actively seek it out. I found this recipe for cookies that use both at The Fresh Loaf and at Evil Shenanigans. I've made minor changes to the recipe. After baking the first batch, I doubled the amount of lime juice and zest used to make the cookies. These are really quite nice and I think you'll enjoy them. Here's the recipe.

White Chocolate Lime Cookies...from the kitchen of One Perfect Bite, inspired by Evil Shenanigans

Ingredients:
1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
Zest of 2 limes
2 teaspoons lime juice
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 (12-oz.) bag white chocolate chips

Directions:
1) Preheat oven to 350 degrees F. Line three cookie sheets with parchment paper.
2) Combine butter and sugar in bowl of an electric stand mixer. Beat until combined but not fluffy. Add eggs, one at a time, beating just to incorporate. Add vanilla, lime juice and zest and mix to combine.
3) Combine flour,baking soda, baking powder and salt in a separate bowl. Whisk to combine and lighten. Mix into creamed mixture just until combined. Fold in white chocolate chips.
4 ) Shape dough into 36 balls. Place them 3-inches apart on cookie sheets. Bake until edges are golden and centers are just set, about 12 to 13 minutes. Let sit in pan for 3 minutes before moving to cooling racks. Yield: 3 dozen cookies.

You might also enjoy these recipes:
Key Lime and White Chocolate Cake Squares - One Perfect Bite
Chunky White Chocolate and Almond Oatmeal Cookies - Gourmeted
Macaron with White Chocolate - My Kitchen Treasures
Sour Cherry, White Chocolate and Almond Scones - The English Kitchen
White Chocolate and Macadamia Nut Blondies - Squirrel Bakes
Caramelized White Chocolate Cake - E L R A
Raspberry White Chocolate Scones - Playing House
Raspberry White Chocolate Cake - Sweet Kat's Kitchen

This post is being linked to the Cookie Exchange at Relatively Unique

Toasted Coconut and Lime Layer Cake

From the kitchen of One Perfect Bite...This cake is a melange of bits and pieces taken from other places. The first time I assembled it, the planets must have been aligned and Lady Luck deemed to smile my way. I wanted to make a coconut cake but needed a way to beat back its sweetness. I happen to have lime curd in the refrigerator and decided to use it to fill the cake. The next step was to find an icing that was compatible with coconut and lime. I found a lovely cream cheese frosting that was perfect once its taste was heightened with the addition of coconut extract. The frosted cake looked awfully white, so I decided to add color by toasting the coconut that is classically used to cover its surfaces. While the pros have nothing to fear, this cake has become a favorite of ours. I made it for this weekend because it is fairly easy to transport and does not need constant refrigeration. The layers are a cross between a sponge and a pound cake, so it is more dense than many of the layer cakes that are currently so popular. It can handle a little jostling without collapsing and spots can be covered with additional toasted coconut. The next time I make this, I plan to split the layers in order to use more of the lime curd I so love. I hope you'll try this cake. It really is quite lovely. Here's the recipe.

Toasted Coconut and Lime Layer Cake...from the kitchen of One Perfect Bite

Coconut Layer Cake courtesy of Bon Appetit
Ingredients:
2-3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lépez)*
4 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup buttermilk

Directions:
To make layer cake:
1) Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla and coconut extracts. On low speed, beat in dry ingredients and then buttermilk, each just until blended.
2) Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
3) Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Yield: 10 to 12 servings.

Lime Curd Filling - recipe found HERE

Coconut Cream Cheese Frosting courtesy of One Perfect Bite
Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1/2 stick unsalted butter, room temperature
2 to 3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract

Directions:
Place cream cheese in a medium bowl and beat until smooth and fluffy. Add butter and beat to blend. Add sugar and vanilla and coconut extracts and beat until well blended. Add drops of milk or cream, if needed, to make a spreadable consistency. Yield: 3 cups.

Final Assembly
Ingredients:
2 cups toasted sweetened shredded coconut

Directions:
Place 1 cake layer on cake plate. Spread 1 cup lime curd over cake layer. Top with second cake layer. Spread frosting over top and sides of cake. Sprinkle toasted coconut over cake, gently pressing into sides to adhere. The cake can be prepared 24 hours before serving. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.

You might also enjoy these recipes:
Key Lime and White Chocolate Cake Squares - One Perfect Bite
Coconut Banana Cream Pie - Coconut Recipes
Strawberry Coconut Thumbprints - Big Black Dog
White Mountain Coconut Cupcakes - Cookie Madness
Coconut Bread - Bored Cook in Kitchen
Coconut Pistachio Truffles - Anja's Food 4 Thought
French Coconut Pie - Home Cooking and Baking

Quinoa Salad with Asian-Style Dressing

From the kitchen of One Perfect Bite...This is the second of the two quinoa recipes I've been working on for Meatless Monday. It has a vaguely Asian flair and it is ideal for families who are trying to cut back on animal protein consumption. It also helps solve the problem of cooks who still have committed carnivores sitting at their tables. This recipe can be enhanced with shrimp for those who feel the need to consume more than seeds or grain with their meals. It is a lovely recipe that originally appeared in The New York Times. It is really easy to assemble and the Asian-style dressing appeals to a broad range of diners. I would caution that the recipe, as written, makes an awful lot of dressing for the quantity of ingredients actually used in the salad. The first time I made this dish I thought the ingredients were drowning in salad dressing. I've since cut way back on the amount of dressing I use when making this. The bitterness that many associate with quinoa can be avoided by a thorough rinsing of the seeds before they are boiled. I actually toast and rinse mine before using them. This salad is packed with flavor and I think you'll enjoy it for lunch or a light supper. Here's the recipe.

Quinoa Salad with Asian-Style Dressing...from the kitchen of One Perfect Bite, courtesy of The New York Times

Ingredients:
Dressing
2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger or fresh ginger to taste (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
Salad
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, thinly sliced
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
Optional: 12 to 16 cooked medium shrimp, peeled

Directions:
1) In a small bowl or measuring cup, whisk together lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2) In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with dressing and divide among salad plates. Top each portion with 3 or 4 shrimp if desired, and serve. Yield: 4 servings.

You might also enjoy these recipes:
Quinoa Salad with Arugula, Asparagus and Avocado - Cooking with Amy
Beet and Quinoa Salad - Nami-Nami
Lemon Scented Quinoa Salad - 101 Cookbooks
Mushroom Quinoa Stew - Bread and Honey
Quinoa Salad - mmm-yoso!!!
Lemon Garlic Quinoa Salad - Julie Jams
Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing - One Perfect Bite

Lime Marmalade - Blue Monday

From the kitchen of One Perfect Bite...We are going green this week and will be featuring recipes that are environmentally friendly or use ingredients that are green in color. This has been a difficult growing season for small farmers and gardeners in the Pacific Northwest. A late spring delayed planting. Heavy and persistent rain, accompanied by hail and high winds, damaged crops once they were in the ground. As a result berries, fruits and vegetables were late to market and their quality is poor. I normally do a lot of preserving at this time of year. Truth be told, there's not much worth putting by this season. The flavor of the blueberries is marginal and blackberries are not sweet enough for my purposes. Local corn and tomatoes are just now starting to come to market and colder nights have pretty much assured that my tomato plants are going to have gorgeous foliage but set no fruit. All of that means I have time to play and experiment in the kitchen. Today's recipe is a playful experiment that turned out well. The original recipe came from the Los Angeles Times nearly two decades ago. I held on to it because it seemed easy and required so few ingredients. As it turns out, it's a great recipe and I recommend it to those of you who like marmalade. Limes, thanks to our local warehouse stores, are abundant and inexpensive, and, for that reason, I decided to use them in this recipe. You can of course use lemons or grapefruit, as long as they can be very thinly sliced. Since no pectin is added to this recipe, a candy thermometer would be most helpful in determining if the fruit has cooked long enough to set. Even then, it is best to use your "eye" to conduct a sheeting test before pouring the mixture into sterilized jars.



This diagram might help. Sheeting syrup looks like this when it drops off a spoon.


I hope you'll give this recipe a try. The lime marmalade is wonderful with crumpets, muffins and scones. It can also be use to make a great marinade and sauce for chicken. Here's the recipe.

Lime Marmalade...from the kitchen of One Perfect Bite courtesy of the Los Angeles Times 1992

Ingredients:
3 cups thinly-sliced unpeeled limes
1 cup thinly-sliced lemons, unpeeled, seeded
3 quarts water
9 cups granulated sugar

Directions:
1) Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender.
2) Drain, reserving liquid. Measure liquid, adding enough water to make three quarts. Return liquid to kettle with fruit and sugar. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees F on a candy thermometer. Pour boiling hot into hot sterilized jars and seal. Yield: 6 to 8 half-pints.

You might also enjoy these recipes:
Orange Fennel Marmalade - My Man's Belly
Golden Marmalade - Drick's Rambling Cafe
Rhubarb, Tangelo and Cardamom Marmellata - Luna Cafe
Kumquat Marmalade - Recipe Girl
Fig Marmalade - Gourmet Recipes
Seville Orange Marmalade - David Lebovitz
Meyer Lemon Marmalade - Simply Recipes
Balsamic Onion Marmalade - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Adam's Lime Curd

From the kitchen of One Perfect Bite...I have, for years, had atrociously bad luck making lime curd. More often than not, it breaks or refuses to thicken and I'm left with a delicious but runny mess that's not much good for anything - especially my reputation. I've been looking for an easy, fool-proof recipe to solve the problem and I finally found one in a most unusual place. The recipe comes from the Pacific School of Herbal Medicine and it's called Adam's Lime Curd. If third time's a charm, then the curse visited on my curd has been broken. I made Adam's recipe for the third time tonight and used the curd to make a tart and fill a layer cake. The results were spectacular and I'm thrilled. I love the "bite" lime adds to desserts and this is a recipe I'll use over and over again. I've been using common Persian limes to test the recipe, so I know you'll have no problem getting the ingredients you need to make this on your own. It's easy to do and if you like tart desserts I know you'll love this. Here's my version of Adam's recipe.

Adam's Lime Curd...from the kitchen of One Perfect Bite, courtesy of the Pacific School of Herbal Medicine

Ingredients:
3 ounces unsalted butter
1 cup sugar
2/3 cup freshly squeezed Lime juice
Zest of 4 limes grated or very finely chopped, divided use
4 large eggs, well beaten
Pinch of kosher salt

Directions:
1) Melt butter in top pan of a double boiler set over simmering water. Add sugar, lime juice, half of lime zest, eggs and salt. Whisk until curd just begins to thicken, about 5 minutes aside half of the zest. Then stir continuously, alternating with a whisk and a wooden spoon until curd thickens. Add remaining zest. Continue to stir continuously, alternating with whisk and wooden spoon until curd thickly coats spoon, about 5 minutes more.
2) Remove curd from heat and whisk until no more steam rises. Pour into a glass jar. Cool completely, then cover and refrigerate. Yield: 2 cups.

You might also enjoy these recipes:
Jamaica Lime Pie - Taste and Tell
Key Lime Pie - Let's Dish
Lemon Lime Bars - Chewing the Fat
Coconut Lime Custard Pie - Vegan Healthy Happy Life
Lime Meringue Tart - David Lebovitz
Blueberry Lime Scones - The Sweet's Life
Cold Lime Souffle - One Perfect Bite
Key Lime and White Chocolate Cake Squares - One Perfect Bite

Corn and Radish Salad

From the kitchen of One Perfect Bite...Sweet corn has started to appear in our farmer's markets. It's not local, but I'm always so anxious for the first corn of summer that I break my own rules and buy it anyway. Sweet corn has become part of our Independence Day celebration, so I not fussy about its country or state of origin. It's a carry over from my Midwestern childhood, when corn on the cob was a treat and as much a part of the celebration as watermelon or fireworks. We stopped at a farm stand on the 4th and bought ten ears of corn. Six of them were gone before the sun had set, but I wanted to make sure the remaining ears were put to good use. I have a decade old recipe from Bon Appetit magazine that makes a spicy salad with corn, radishes and jalepenos. It is easy to do and it is a perfect dish to serve with Mexican or Southwestern food. Those last ears of corn were destined to become this lovely summer salad. While it can be made a day ahead of serving, the radishes will bleed and change the color of the salad if it sits that long. I skirt the issue by combining all the ingredients, except the radishes, the day before I need the salad. I add the radishes to the mix about an hour before I plan to serve it. That gives me the flavor of a long marinade and the color and crispness of fresh radishes. Cut the radishes as thinly as you can, A mandolin is ideal for this task, but to be honest I use a paring knife. It's easier than having to drag out and assemble the mandolin when so little knife work is required. I hope you'll consider this lovely, fresh salad the next time you are planning a Southwestern or Mexican meal. It is very nice. Here's the recipe.

Corn and Radish Salad with Jalapenos and Lime...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3-1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalepeño chilies

Directions:
Combine all ingredients in large bowl. Season with salt and pepper. Refrigerate. Bring to room temperature before serving. Yield: 6 servings

You might also enjoy these recipes:
Corn and Edamame Succotash - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Watermelon, Black Bean and Corn Salsa - One Perfect Bite
Grilled Corn Salad - Simply Recipes
Mark Bittman's Pan Roasted Corn and Tomato Salad - Champaign Taste
Fresh Sweet Corn Salad - Bake Space

Yucatan-Style Chicken, Lime, and Orzo Soup

From the kitchen of One Perfect Bite..."Come tip toe through the tulips with me." Really. I'm serious. We spent the day at a tulip fest held by a grower in our area and we had a really fantastic time wandering through 3000 acres of gorgeous, glowing color. We left early and returned late, so dinner, while necessary, was problematic. The cast iron stomachs of youth are just that and after a day of corn dogs, currywurst, and elephant ears, our digestive systems need some pampering to neutralize the grease and sugar we managed to consume while making merry. I'm like Mrs. Pac Man at these events. I have to taste everything that's being sold. I am not fond of corn dogs, but they smell so good my olfactory senses convince my brain that the culinary equivalent of a miracle has occurred and this time the corn dog will be delicious. Of course they never are and they are just the beginning of the problem. Smell those curly fries? I'm there in seconds. Blue cotton candy? I'm weak in the knees. Bob jokes, I hope, that it's less expensive to take me to the opera than a fair. After a day of such excess something light and palate cleansing is in order and this soup is perfect on both those counts. It's a quick fix meal that is perfect for a light spring supper. I found the recipe years ago in a copy of Bon Appetit magazine. They say the soup comes from the Yucatan. That may be, but I suspect it came from a resort rather than a native kitchen. Regardless, it is a lovely soup. I hope you'll try the recipe.

Yucatan-Style Chicken, Lime and Orzo Soup ...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
3/4 cup orzo (rice-shaped pasta)
1 1/2 tablespoons olive oil
1 medium white onion, thinly sliced
6 garlic cloves, thinly sliced
2 jalapeño chiles, thinly sliced
3/4 pound skinless boneless chicken breasts, cut into matchstick-size strips
5 cups low-salt chicken broth
1/4 cup fresh lime juice
1 large tomato, seeded, chopped
1/4 cup chopped fresh cilantro
Fresh cilantro sprigs

Directions:
1) Cook orzo in pot of boiling salted water until just tender. Drain well.
2) Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Sauté until onion begins to brown, about 4 minutes. Add chicken; sauté 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs. Yield: 4 servings.

You might also enjoy these recipes:
Avgolemono - One Perfect Bite
Tortilla Soup - One Perfect Bite
Chicken Long Rice - One Perfect Bite

Cold Lime Souffle

".... I've got a beautiful feeling everything's going my way." Today is our 46th wedding anniversary and our youngest daughter's birthday. My baby girl has just told us that we're to be grandparents again and thrilled doesn't begin to describe our elation. News doesn't get much better than that. We'll be out for the day but I did want to have something special for tonight's dinner. Bob loves rabbit - as a matter of fact he brought this one home. Could this have been a subtle hint? I've never made rabbit, so tonight's dinner will be an adventure. If it works, I'll talk about it later in the week. In case things go pear-shaped I've made another of his favorites - a cold lime souffle. The souffle is very easy to do; it does, however, require time to stiffen and must be made early in the day. Also, make sure the paper collars used to extend the souffle dishes are well-buttered so you'll have a smooth release. I had to fight to release mine - yet another proof that "we grow too soon old and too late smart." I have to learn to listen to myself. The real caution here regards the eggs you use to make this dish. For safety's sake, use only pasteurized eggs. Dishes like cold souffles and chiffons all but disappeared from the American table in the 1980's due to an outbreak of salmonella associated with raw eggs. Fortunately, the use of pasteurized eggs have given these desserts a new lease on life. Pasteurized eggs have been treated to prevent contamination from salmonella and other avian viruses. If you like tart citrus desserts, you'll love this one. Just be careful to capture only the green zest. This dessert will be unpleasantly bitter if the pith is included. If I haven't scared you away, it's time for us to get started.

Cold Lime Souffle

Ingredients:
5 large eggs, separated
1 cup granulated sugar + sugar for coating extensions
2 teaspoons finely grated lime zest + additional zest for garnish
3/4 cup lime juice, strained
1 tablespoon (1 envelope) powdered gelatin
1-1/4 cups heavy cream, lightly whipped
3 tablespoons confectioners' sugar
1 cup heavy cream

Directions:
1) Cut four strips of parchment paper or aluminum foil to fit around four 8-ounce baking cups. Fold each strip in half lengthwise. Tie strips around souffle cups to extend the height of each by 1-1/2 inch. Brush extensions generously with melted butter. Sprinkle with sugar to coat, tapping out excess. Set aside
2) Combine egg yolks, 1 cup sugar and lime zest in a medium bowl. Beat with an electric mixer until the mixture is thick and pale, about 3 minutes.
3) Heat lime juice in a small pan until warm. Slowly beat into yolk mixture.
4) Pour 1/4 cup water into a small cup. Sprinkle with gelatin and let sit until gelatin softens. Fill a small skillet with water; bring to a boil. Lower gelatin bowl into water; stir unti gelatin is dissolved and clear. Cool slightly. Add to lime mixture, beating on low speed until combined. Transfer to a large bowl, cover and refrigerate until thickened but not set. The mixture should have the consistency of a light cream sauce. Fold whipped cream into lime mixture with a spoon.
5) In a separate bowl beat egg whites with an electric mixer until stiff peaks form. Fold whites into lime mixture until just combined. Spoon into prepare souffle dishes. Refrigerate and chill until set.
6) When ready to serve, combine 1 cup whipping cream and confectioners' sugar in a 1-quart bowl. Beat with an electric mixer until soft peaks form. Remove collars and top with whipped cream. Sprinkle with lime zest. Yield: 4 servings.

Key Lime Sherbet - A Minimalists Dessert

If you share my love for citrus desserts I suspect you're ready for this tart, key lime sherbet. It's Zen-like in its simplicity and can be made without an ice cream or sherbet maker. The sherbet is easy to make, but do plan time for multiple freezings and sear the word cold into your brain. Bowls and beaters must be icy cold as you work and you'll find it's best to work as quickly as you can. The number of key limes you'll use will vary; I needed 20 key limes to make 2/3 cup of juice. If key limes aren't available, large Persian limes - about 3 of them - may be substituted. This is a wonderful way for the health conscious to end a meal. I like to frost the glasses in which I serve the sherbet. It's not necessary but it looks really nice and it makes for a great grand finale.

Key Lime Sherbet

Ingredients:
3 cups water
1-1/4 cups sugar, divided use
3/4 cup light corn syrup
2/3 cup key lime juice, strained
2 to 3 drops green food coloring (optional)
2 egg whites
Salt

Directions:
1) Place water, 1 cup sugar and corn syrup in a 2-quart saucepan. Bring to a boil, over high heat, stirring until sugar dissolves. Reduce heat; continue to boil for 5 minutes. Set aside; cool to room temperature.
2) Stir in lime juice and food coloring, if using. Pour into a shallow metal pan. Place pan in the freezer and freeze until solid throughout. Place bowl and beaters of an electric mixer in the freezer as well.
3) Remove pan from freezer. Quickly break up lime mixture with a wooden spoon; turn into frozen mixer bowl. Beat with frozen beaters at low speed, just until mixture is lump free. Remove bowl containing lime mixture from stand and transfer immediately to the freezer. Return beaters to freezer as well. Refreeze.
4) When the mixture is refrozen, place egg whites in a small mixing bowl. Add a pinch of salt; beat until slightly thickened. Add reserved 1/4 cup sugar and beat until egg whites hold their shape. Set aside.
5) Remove lime mixture from freezer, Break up with a wooden spoon. Beat with chilled beaters until just smooth. With mixer set to low speed, beat in egg whites only until just incorporated. Immediately return bowl to freezer. Refreeze, folding gently from bottom to top, two or three times during freezing process. Serve firm. Yield: 6 cups.