Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
Recipe by Silvia Baldini — This buttery, fluffy dish is a favorite at my table. My son has become the master of the corn pudding and makes it every Thanksgiving. It’s a very easy recipe and it works great in summer or as a luscious side dish in fall and winter.
8tablespoons(1 stick) unsalted butter, plus more for the baking dish
1mediumyellow onion, finely chopped
1cupwhole milk
1cupcream
4large eggs, lightly beaten
4tablespoonsgranulated sugar
¼teaspoonsweet paprika
1tablespoonfine sea salt
¾tablespoonfresh ground black pepper
5cupsfresh corn kernels cut off the cob, (from about 6 to 8 ears), or 5 cups frozen corn
Servings: people
Instructions
Preheat the oven to 350°F. Grease the inside of an 7-by-11-inch baking dish.
Melt one tablespoon of butter. Cook the onions until translucent. Set aside.
Melt 7 tablespoons of butter in a small saucepan. Butter the inside of a 7-by-11-inch baking dish.
In a large bowl, whisk together the eggs, milk, and cream. Add the cooked onions with the melted butter, sugar, paprika, salt, pepper, corn kernels. Mix gently until combined.
Pour the mixture into the prepared baking dish.
Fold a thin kitchen towel in half and place in the bottom of the large baking dish (see Notes). Transfer the dish with the corn into the center of the larger one. Fill the larger dish with hot tap water until it reaches halfway up the sides of the inner one. Bake for 40 to 45 minutes, until the top begins to brown and a knife inserted in the center comes out clean. Carefully remove from the oven and lift out the inner dish. Serve warm.
Recipe Notes
You can add 1 cup of sharp Cheddar cheese to the mixture before baking for extra flavor.
The kitchen towel will keep the inner baking dish from sliding around as you move it to and from the oven.
Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are
great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Recipe by Silvia Baldini — Italian hot chocolate is thicker, creamier, and generally much richer than traditional American hot chocolate, which is less dense and milkier. It is made with a few key ingredients: cocoa, sugar, and milk. A little dark chocolate and a thickening agent, such as cornstarch, are added as well. I like to add flavors to my chocolate. Vanilla or coffee are
great additions. Nutella and marshmallows make a great halloween treat and a dash of orange liquor or rum give it an adult twist.
Chop the dark chocolate into very small pieces. Place the milk on low heat.
In a bowl mix together cocoa, cornstarch (or potato starch), and powdered sugar. When the milk is hot, but well before it starts to boil, add the mixture and start stirring, always in the same direction, avoiding the formation of lumps.
Once bubbles start to form on the surface, add the chocolate and mix until thick and creamy. But beware: the starch will cause it to thicken even when removed from heat, so it's a good idea to remove the chocolate from the heat before it thickens completely (otherwise you run the risk of turning it into a pudding!)
Pour it into four mugs and serve it warm.
Recipe Notes
Make sure the milk is warm before you start adding the other ingredients.Keep the heat on low and be careful of burning the bottom.
Do not allow the chocolate to thicken too much before removing it from heat.
If chocolate clumps start to form, remove the mixture from heat and whisk vigorously until it is smooth again.White chocolate can be used instead of dark chocolate
The chocolate can be flavored with vanilla, cinnamon, coffee, nutella, orange liquor, peppermint, rum
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
Recipe by Silvia Baldini—My Green Goddess Gazpacho drinkable soup is like a trip to the farmer market in a glass. Super easy to make = less time in the kitchen. It's packed with loads vitamins and antioxidants.
2poundsEnglish hothouse cucumbers, chopped2 large cucumbers
2clovesgarlic, smashed
2cupscoarsely chopped arugula
2cupscoarsely chopped mixed herbssuch as basil, parsley, cilantro and/or mint
3tablespoonsbalsamic vinegar
sea-salt
3/4cupextra virgin olive oilplus more for finishing
Servings: people
Instructions
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth.
Add arugula, herbs, balsamic vinegar, and a large pinch of salt and puréè, stopping to scrape down the sides of the blender as needed, until very smooth.
With the motor running, slowly stream in oil; blend until emulsified.
(The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed).
Taste gazpacho and season with more salt and vinegar as desired - you want it to be borderline too salty and acidic at room temperature.
Transfer gazpacho to an airtight container, cover and chill until very cold.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses
Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Recipe by Silvia Baldini—This is a mix between an Italian frittata and a Soufflé because the texture is light and fluffy. It rises high after you beat the egg whites to stiff peaks and you gently fold them in the egg mixture before cooking it in a hot pan with a splash of good olive oil. Herbs are a great addition to this frittata but any leftover cheese, ham or chopped vegetable would make a great filling. I particularly like a variation made with zucchini flowers if you can find any at the local market or in your garden. I like to serve it with green salad tossed with vinaigrette homemade by whisking extra virgin olive oil and peach or grapefruit white Balsamic.
Preheat the oven to 350°F.
In a large metal bowl, whisk the 4 eggs. Add the Parmesan, heavy cream, parsley, and salt. Add the nutmeg and mix well. In a large metal bowl, beat the eggs whites with a small pinch of salt and the vinegar until they form stiff peaks. Slowly fold the whites into the frittata mixture.
Heat a seasoned medium cast-iron pan or nonstick pan over high and add enough oil to coat the bottom, then lower to medium. Gently pour the frittata mixture into the pan, lower the flame, and cook until the frittata doesn’t stick to the bottom, about 7 to 10 minutes. Finish the frittata in the oven, 5 to 10 minutes. The center should still be a little creamy. Serve immediately.
Recipe Notes
Tips:
If you are using a cast-iron pan, make sure to rub it with 1 cup kitchen salt and 4 tbsp oil. I also use a paper towel to rub the bottom of the pan in circular motions. This helps seal the pan and make it nonstick. Throw out the paper towel and salt mixture when you’re done.
Folding is a simple technique. The goal is to preserve the air you worked so hard to produce by beating the eggs. First spoon a small amount of egg whites into the mixture and beat vigorously to combine the molecules and even out the texture, then gently fold the rest of the whites in with a rubber spatula in 3 batches. If you really want to be precise and make sure the mixture is well combined, you can slowly turn the mixture from one bowl to the other and keep folding, repeating this process at least twice.
Variations:
Anything you have in your fridge will make a great frittata add-in. Some ideas and traditional variations:
Cubed Fontina Cheese and Ham
Four Cheeses
Sautéed Zucchini
Caramelized Onions
Cooked Spinach
Herbs
Leftover Spaghetti (a kids’ favorite)
Pancetta and Peas
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
Recipe by Silvia Baldini— Roasting a big batch of whole tomatoes it's a simple way to stash away a useful dish with and intense, concentrate flavor. Tomatoes are not only delicious but they have cooling and astringent properties. They are rich in vitamin C, which can eliminate acne and brighten dull skin. I use Plum, Roma or any firm, meaty and ripe tomato. I skin them by plunging them in boiling water for 10 seconds then I roast them with garlic, good extra virgin olive oil, basil and thyme for 45 minutes. I always add salt and pepper after cooking them, because tomatoes don't take to seasoning well before roasting them, and it's just better that way.Roasted Tomatoes can be used as a garnish, or as a healthy and fast sauce scooped on pasta and grains. I chop leftovers with ripe peaches, cilantro and small red onion and hot peppers for an assertive salsa.The tomatoes keep, covered in the fridge for a week but no matter how many I make they never last that long.
With a pairing knife core the tomatoes (cut out a small wedge from the stem end) then score a small cross on the bottom, it facilitate peeling them. Plunge the tomatoes in boiling water for 10 seconds. Then scoop them out on a paper towel and remove the skin.
Line a large baking dish with parchment paper, then fit all the tomatoes in the dish. It's ok if they are a bit crowed. Distribute the garlic and the herbs among the tomatoes. Drizzle with the olive oil.
Roast with-out touching the tomatoes for 40 to 45. Once cooked they should still hold their shape but they should be soft to the touch and slightly caramelized. Season with salt and pepper. Store with the liquids, herbs and garlic for up to a week in the fridge.
Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer.
Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar.
The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones.
Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Recipe by Silvia Baldini— I used the Aceto Balsamic di Modena to caramelize the shallots for these savory tarts to create a sweet and balanced but intense flavor. The Balsamic reduction coats the shallots and pairs beautifully with the tanginess of the goat cheese in the filling. The tarts are perfect for brunch, lunch or as an interesting appetizer.
Aceto Balsamico di Modena has been produced for centuries in the countryside of the province of Modena in the North of Italy. It is produced from the must of fermented white grapes, with the addition of aged vinegar and wine vinegar. As it ages, a syrup develops, thickens and evaporates. The aging vinegar is stored in successively smaller barrels made of different types of wood that contribute to the complex and delicious flavors of balsamic vinegar.
The consistency releases a complex and pleasantly penetrating bouquet, coupled with a balanced sweet and sour taste, rounded with woody overtones.
Sweet, tangy bold in flavor and with the perfect flaky crust. These tarts are always a success.
Preheat the oven at 400F degrees. Prep 6 fluted, loose bottom tartelette pans or an individual 24 inches one. Roll out the puff pastry in to circles and line the pans. Prick the bottom with a fork. Fill with weights and blind bake for 15-20 minutes in the pre-heated 400F degrees oven. Remove from the oven and remove the weights. Bake for further 5 to 10 minutes until the puff pastry is golden. Remove from the oven and set aside. Reduce the oven to 325F.
Meanwhile, while the tarts are baking, prep and cook the shallots. Put the peeled shallots in a pan with the butter, sugar, Original Aceto Balsamic di Modena, the thyme and water. Add salt and pepper. Bring to a boil, then lower the temperature and simmer on a medium flame for about 10 minutes until the liquid has reduced and the shallots are caramelized and coated in a dark caramel syrup but still intact. Set aside.
Assemble the tarts. Break the cheese in small pieces and divide in the baked cases. In a bowl whisk the eggs with the double cream and some salt and pepper, add chopped thyme leaves. Pour the mixture on the cheese and fill the gaps. Arrange the caramelized shallots on the egg mixture. Drizzle some of the balsamic syrup on the shallots and add a pinch of salt.
Place the tartelettes on a lined baking sheet and bake in the preheated 325F oven for about 30-35 minutes, or until the filling has set. Remove from the oven and cool for a couple of minutes. Remove from the tins and serve with some of the remaining Aceto Balsamico Reduction.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
Recipe by Silvia Baldini —My version of coconut and orange baked French Toast is creamy and comforting. It takes not time to prep and the coconut milk and orange zest combination is a bit different than the usual vanilla custard. It has a bright and creamy finish and it fills the kitchen with a delicious and homemade scent. This French toast is perfect for the holidays and it is a no-fail-recipe that can easily be prepped or baked ahead of time. I like to serve it for brunch or at a family breakfast.
1teaspoongrated orange zestplus extra for servings
1/2cup orange juice
1/4teaspoonfine sea salt salt
1loaf (1-inch-diced)1 day-old loaf of bread French brioche, six grains, challah bread or baguette
6ouncesfresh raspberries and black berries
confectioner sugarfor serving
pure maple syrup or honeyfor serving
Servings: people
Instructions
Grease a 9 x 13 x 2-inch baking dish with the butter and set aside. In a large bowl, whisk together the eggs, double cream, coconut milk, 1 tablespoon of granulated sugar, the brown sugar, vanilla, the orange zest, orange juice, and salt
Spread the diced bread in the prepared baking dish and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining tablespoon of sugar, cover with plastic wrap, and refrigerate for 1 hour or overnight.
Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 45 to 50 minutes, until the custard is set and the top is puffed and browned. Check after 25 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup and the berries.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Recipe by Silvia Baldini— A perfect combination for a late spring or summer day meal when strawberries are juicy, naturally sweet and in season. The balsamic vinegar adds a rich and unexpected note that highlights and deepens the flavor of both the strawberries and the chicken. This is a wholesome and healthy dish that tastes delicious and fresh.
Combine the quartered strawberries with the balsamic vinegar and set aside in a covered container to macerate in the fridge for a minimum of two hours or overnight.
In a large bowl combine the chicken breasts with the herbs, garlic and the olive oil and the juice of the lemon. Season with salt and pepper, mix well. Cover and set aside in the fridge for a minimum of two hours or overnight.
When ready, discard the herbs and the garlic, then grill the chicken on a hot grill pan or over a BBQ until cooked in the center.
Slice the chicken on a diagonal and arrange in a serving platter. Adjust the seasoning and cover with the macerated strawberries and the juices from the balsamic marinade. Sprinkle with extra chopped basil. Serve warm or room temperature.
Recipe Notes
Macerate the strawberries with the Traditional Balsamic from our collection at www.thesecretingredientgirls.com This is one of our finest grade Balsamic, it is aged for up to 18 years in chestnut, oak, mulberry, cherry and ash barrels. It is exceedingly rich, complex and dense.
1/2cupuncooked long- or short-grain brown rice, rinsed
1/2cupuncooked oatmeal, rinsed in a strainer
3cupscups almond milk or coconutplus more for serving
1/4teaspooncardamom powder
1/4teaspoonfine sea salt
3cupscold water
1 to 4 tablespponsgranulated or turbinado sugar, honey, lemon curd or marmalade
fresh seasonal fruit, such as figs, berries, or sliced stone fruits
almonds, hazelnuts, walnuts, or pecans, toasted
Servings: people
Instructions
Dump the rice, oatmeal, milk, cardamom, salt, water, and sugar in a large saucepan set over medium heat and stir to combine.
Let the ingredients warm until the liquid starts to bubble around the edges of the pan. Reduce the heat as necessary to maintain a very gentle simmer and cook, stirring and scraping the bottom of the pan frequently so the grains don’t stick, until the rice is broken down and the porridge has a soupy consistency, 60 minutes. You want to be careful to not let the porridge boil.
Spoon the porridge into bowls and, if desired, stir in some sugar or top with curd, fruit, nuts, and/or a splash more milk. (You can cover and refrigerate any leftover porridge for up to several days and serve cold or warm gently in a small saucepan, covered, over low heat. You may need to add a splash of water or milk as the porridge thickens when cold.
Recipe by Silvia Baldini— I live in New England, therefore I love raw oyster. I can eat them by the dozen, freshly shucked and with a simple squeeze of a lemon. However sometimes, throwing them on the grill is so very rewarding. The flame concentrates that briny flavor, which pairs deliciously with butter, herbs, chiles, and all the other things you can toss in the shells on the grill. Plus, the heat naturally opens the oysters, so there’s no obnoxious shucking necessary.
1/2cup, packedfresh herb leaves. Such as flat-leaf parsley, chives.
1/2smalgarlic clove
1/2cup (1 stick)unsalted butter, room temperature
1/4teaspoonfinely grated lemon zest
1teaspoonfresh lemon juice
salt and fresh ground black pepper
chili flakes
Servings: people
Instructions
Prepare a grill for medium-high heat. Scrub oysters.
Place, cupped side down, on grate, cover grill, and grill until oysters begin to open, about 2 minutes.
Transfer opened oysters to a platter (discard any that do not open). Let cool slightly, then use an oyster knife or screwdriver to pry shells open, keeping cupped side down and retaining as much liquid as possible. Using an oyster knife or paring knife, cut muscles connecting oysters to shells. Serve warm with butter, lemon wedges, chili flakes and hot sauce.
Herbed Butter
Pulse herbs and garlic in a food processor until finely chopped. Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
Butter can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Recipe by Silvia Baldini — This coffee and Nutella cake is another soft, no butter bundt cake.
There is a secret to keep the center gooey and chocolatey. Simply bake half of the cake batter for 12 minutes and then add the Nutella. Cover with the remaining batter and finish to bake. YUM! A heart of Nutella!
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
Make one espresso shot and add the two teaspoons of instant coffee to it. Mix and set aside.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the milk a little bit at the time until mixed in, then add the vanilla extract, the coffee and then slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula.
Bake for 12 minutes in the preheated oven. Take the cake out of the oven and spoon the Nutella on the half baked batter in a concentric circle. Cover with the remaining cake batter.
Put back in the hot oven for another 25 to 27 minutes, until golden and firm. Use a toothpick to test the cake to see if it is cooked in the center.
Remove the cake and place on a wire rack to cool. Do not remove the cake from the pan until cooled. Sprinkle with powder sugar before serving or with sifted cocoa powder.
1/3cupsunflower oilyou can also use grapes seeds or vegetable oil
2cupsall-purpose flour, sifted
1/2teaspoonbaking powder
1/4teaspoonsalt
8ouncesmixed berry jamyou can use fresh berries
powder sugarto decorate
Servings: people
Instructions
Preheat the oven at 350 degrees F. Grease the bottoms and the sides of a 9 inches round tube cake pan. Line with parchment paper. You can use a bundt cake but I would select a simple design or the cake will stick to the pan. A spring form pan works as well.
In a stand in mixer, fitted with a wire whisk attachment, cream the eggs with the sugar until light and fluffy. About 10 minutes.
Slow down the whisk and add the fresh drained ricotta a little bit at the time until mixed in, then add the vanilla extract, the grated lemon peel, slowly add the sunflower oil and then the flour, the baking powder and the salt. Keep mixing until well combined scraping down after each addition.
Pour half of the cake batter in the prepared pan and spread with a knife or a silicon spatula. Spread the jam or the fresh berries on top of the batter, then cover with the remaining cake batter.
Put in the hot oven for 40-45 minutes, until golden and firm. Use a toothpick to test the cake. Remove and place on a wire rack to cool. Do not remove the cake from the pan until cooled. I cover the cake while it's cooling with plastic wrap for moisture.
Once cooled, invert the cake on a serving plate, peel the paper off, invert again and sprinkle with powder sugar before serving.
Everyone has a favorite pancake recipe and this is mine. It rises high and with a soft, sponge like texture, ready to soak up creamy butter and syrup. Add bananas, or berries and a dollop of whipped cream for a truly decadent breakfast. Sometimes I have the kids prepare and weight all the ingredients the night before. Wet ingredients in a bowl and dry in another bowl, even the eggs. Then in the morning we are ready to go.
Sift the flour, baking powder, salt and sugar into a bowl. Put the milk, eggs, and cooled melted butter into a second large bowl and mix with a whisk.
Add the dry ingredients to the wet ingredients and gently combine. Do not overwork the pancake batter. It doesn't matter if the batter isn't smooth. Rest the batter for at least half hour for higher and fluffier pancakes.
Heat a griddle or nonstick skillet over medium heat. Add a pat of butter and reduce the heat to medium-low or low. When the butter is melted, pour the batter into the pan in batches of 3 or 4 rounds and cook for 1 minute, until small bubbles begin to appear on the surface. Turn the pancake and cook until golden brown. Transfer to a plate and keep warm in a low oven. Repeat with the remaining batter.
Serve with butter, maple syrup, powdered sugar or even whipped cream.
Recipe Notes
You can add a sliced banana or some berries to the batter right before cooking or some chocolate chips, a teaspoon of poppy seeds and honey.
