Lorri's Greek Salad

1 pound chicken breast tenders

salt and pepper

1 ripe lemon, zested and juiced

3 tablespoon red wine vinegar

1/2 cup extra-virgin olive oil

2 tablespoons fresh chopped oregano

3 cloves garlic, chopped

2 hearts Romaine lettuce, chopped

1/2 cup pitted Kalamata olives, coarsely chopped

8 ounces feta cheese, crumbled

2 vine ripe tomatoes, seeded and diced

1/3 seedless or English cucumber, diced

1/2 red onion, chopped

1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Let the tenders rest then cut into strips and add to the salad.

Lorri's Spanikopita

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter (or I use spray butter sometimes because it is easier)
Place oven rack in center of the oven and preheat to 400 degrees F. Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion. On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve with Greek Salad. I have made these a lot and they are easy and everyone likes them!

Lorri's Empanadas

These delicious turnovers come from Argentina. It is an authentic recipe so measurements are approximated and you can vary them to your taste. I unauthentically serve them with sour cream or cottage cheese...

1 russet potato, boiled and diced
1/2 cup shortening
2 small yellow onions, diced
half of a small red pepper, diced (I use green b/c they are cheaper)
1 pound ground beef
1 tbsp paprika
1 tbsp red pepper flakes
1 tbsp white pepper
1 tbsp ground cumin
1 hard boiled egg, diced
1 packages empanadas wrappers, defrosted (they sell them at my grocery store b/c I live in a Hispanic area but they are readily available in any Hispanic grocery store. They are called tapas and make sure to buy the ones for baking (para el horno) They are usually sold in packs of 10 in the freezer section)

Heat shortening and add onions, peppers and all seasonings. Cook until the onion is soft. Add ground beef and cook until just done. For best results refrigerate for at least an hour to let the seasonings mature. Add boiled potato and egg. Fill a tapa with mixture and fold the edges together as you would a turnover. Secure the edges with water and a fork. Brush with butter or egg whites for a golden finish. Bake at 375 for 15-20 minutes.

Christina's Cranberry White Chocolate Chunk Cookies

2/3 cup unsalted butter, melted and cooled until warm
1 large egg
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups light brown sugar
2 Tbs honey
1 tsp vanilla
1/2 cup old-fashioned oats
1 cup sweetened dried cranberries
1/2 cup toasted chopped hazelnuts or pecans
3/4 cups white chocolate chunks or chips

Preheat oven to 350 degrees. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla; mix well. In a large bowl, stir together flour, oats, baking soda, salt and cinnamon. Add to butter mixture and mix until combined well. Stir in remaining ingredients. Form into balls and bake on ungreased baking sheet in center of oven until edges are lightly browned and centers are still soft, about 12-15 minutes. Makes 2 1/2 dozen 2-inch cookies.

Christina's Creamy Blue Macaroni and Cheese

Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1 1/2-quart casserole. Add the crumbled bacon, onions, 11/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Christina's Blue Cheese Potato Salad

from Ann Poulson

1 1/2 pound small or medium waxy potatoes, left whole
5 Tb olive oil
1 bunch green onions, trimmed
2 Tb vinegar (preferably apple cider vinegar)
salt and freshly ground pepper
2 celery ribs, chopped (about one cup)
4-6 oz blue cheese

Cook potatoes in boiling water until tender when pierced with a paring knife (about 30 minutes)Drain, set aside to cool,
Meanwhile, heat oil in a large skillet. Mince green onions, add to skillet. Cook briefly over medium heat, just to soften the onions, about 3 minutes. Remove from heat.
When potatoes are cool enough to handle, cut them into bite-sized pieces. Toss them in a medium-sized bowl with the vinegar.
Season generously with salt and pepper and toss again.Drizzle with onion-oil mixture and toss to coat, then add celery and blue cheese and toss gently.
Serve hot, warm, or at room temperature.

Christina's Black-Bottom Cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Christina's Creamy Chicken Tortilla Soup

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
5 cups chicken broth
4 c. half-and-half or heavy cream
1 (10.75 oz.) can Cream of Chicken soup
1 c. chunky salsa
1 (15 oz.) can creamed corn
4 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese

Directions:Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don't overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.

Christina's Lemon Risotto

This is hands down my favorite way to make rice!
from Smitten Kitchen

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Christina's Fingerling Potatoes

Ingredients
3 lb. fingerling potatoes or small red potatoes
3 TBSP olive oil
1 tsp. sea salt or salt
1/2 tsp. freshly ground black pepper
Aioli Sauce

Directions
1. Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil, salt, and black pepper. Toss to thoroughly coat the potatoes.
2. Preheat oven to 350 degrees F. Place potatoes in 15x10x1-inch baking pan. Roast 60 – 75 minutes or until tender and browned.
3. Make-ahead Tip: Aioli Sauce may be prepared up to 3 days ahead. Cover and chill in refrigerator until serving time.

Christina's Tangy Broiled Halibut

from my Grandma San

4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges

Thaw fish, if frozen. Preheat broiler.

Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.

Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.

To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.

Christina's Shrimply Divine Pasta

Ingredients
16 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Crushed red pepper

Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.

Christina's Baked Zucchini, Tomatoes and Onions

4 zucchini, sliced into 1/4" rounds
1 onion, quarted and cut into 1/4 slices
4 ripe roma tomatoes, cut into thin slices
olive oil
salt and pepper
freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Coat the bottom or a tart pan or 8-9" round baking dish with olive oil. Arrange the slices of zucchini, tomato, and onion in concentric circles, cutting slices in half if needed in order to fit all the veggies in the pan.
Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.
Bake at 400 for about 20 minutes. Let cool slightly before serving.

Christina's Fennel-Crusted Roast Pork

4 small red onions (10 oz total), each cut into 6 wedges
3 teaspoons balsamic vinegar
2 teaspoons fennel seeds
1/2 teaspoon salt
1 lb boneless pork loin, trimmed and tied
2 cups fat-free chicken broth
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon unsalted butter
Garnish: fresh flat-leaf parsley

Preheat oven to 425°F. Brush onions with 2 teaspoons vinegar in a lightly oiled shallow (1-inch-deep) baking pan. Roast in middle of oven, turning over halfway through roasting and keeping wedges intact, until browned and tender, about 15 minutes. Cover to keep warm. Reduce temperature to 400°F. Coarsely grind fennel seeds, salt, and pepper to taste with a mortar and pestle or in an electric coffee/spice grinder, then spread on a plate. Roll pork in fennel mixture, coating all sides evenly. Roast in a flameproof small shallow roasting pan in middle of oven until a thermometer inserted 2 inches into center of pork registers 155°F, 40 to 45 minutes. Transfer pork to a plate and let stand, covered, 15 minutes. Add broth to roasting pan and deglaze by boiling over moderately high heat, scraping up brown bits, 1 minute. Transfer broth to a small saucepan and simmer until reduced to about 1/2 cup, 10 to 15 minutes. Add remaining teaspoon vinegar and simmer 1 minute. Stir together cornstarch and water and stir into broth. Bring to a boil, then remove from heat and stir in butter. Serve pork with onions and sauce.

Christina's Spaetzle

3/4 cup cold whole milk
3 large eggs
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups all purpose flour
1/2 cup (1 stick) unsalted butter

Preparation

Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer. Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.) Cook 1/2 cup butter in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper. Divide among plates.

Christina's German Apple Pancakes

2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar

What to do:Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.
Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.
Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.

Christina's White Bean, Rice and Spinach Soup

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can white or Great Northern beans, rinsed and drained
1/2 cup uncooked rice
1/2 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon dried basil, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese
Directions

1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.
2. Cover; cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.
3. Stir spinach into soup. Serve with Parmesan cheese. Makes 6 main-dish servings.

Lorri's Andes Marbled Mint Cheesecake

Andes Marbled Mint Cheesecake – Lorri Slaugh
Crust:
1 1/2 cup graham cracker crumbs
1/2 cup butter melted
1/2 cup Hershey’s cocoa
1/3 cup sugar.

Combine ingredients. Press evenly in bottom of 9” Spring form pan lined with wax paper. Bake at 350° for 10 minutes.

1 1/3 cups coarsely chopped Andes mints (about 6-1/2 oz.)
2 tbsp water
2 lbs cream cheese, softened (about 4 – 8 oz bricks)
1 3/4 cups sugar.
1/2 tsp peppermint extract
1 tsp vanilla extract
3 eggs

In a double boiler, melt Andes mints in 2 tbsp water. Cream together cream cheese and sugar. Add extracts and beat together. Scrape sides of bowl. Add eggs, one by one, scraping bowl each time. Beat until smooth. Reserving 2 cups of cream cheese batter, pour remainder into crust. Add reserved batter to melted chocolate, whisking quickly so it doesn’t set up. Let chocolate mixture on top of the cheesecake batter in shape of a cross. To marble, scoop some white batter over the chocolate in a few spots. Then, holding a knife vertically, gently swirl together. Place pan on baking sheet. Pour 6 cups boiling water into sheet pan to create water bath. Bake at 325° 50-60 minutes, or until edges begin to color. (Center may jiggle.) Cool at room temperature, chill overnight.

Lorri's Orange Rolls

Rolls:
2 tbsp dry yeast
2 cups warm water (110-115 degrees F.)
1/3 cup sugar
1/3 cup shortening (butter, margarine, or vegetable shortening)
2 ½ tsp salt
2/3 cup nonfat dry milk
5 to 6 cups flour
1 egg

Filling
¼ cup softened butter or margarine
½ cup sugar
1 tbsp orange juice concentrate
½ tsp orange extract or 1 tsp orange zest

Orange Glaze
1 ½ cups powdered sugar
3 tbsp orange juice
¼ tsp orange extract
½ tsp orange zest

In the large bowl of an electric mixer, combine yeast and water. Let stand 5 minutes. Add sugar, shortening, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add 2 more cups flour, one at a time, and beat until smooth.

Add about one more cup flour, ½ cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in. Turn dough onto a lightly floured board and knead until it is smooth and satiny. Gather dough in to a ball. Scrape bowl clean and grease it with shortening. Return dough to bowl and grease surface lightly. Let rise away from drafts in a warm (not hot) place until about triple in bulk.

Use last of the flour as needed on the board for rolling and shaping the dough. Don’t use it all unless you need it. Let dough rest on board for 10 minutes so it will be easier to manage if you roll it.

Punch down dough and divide in half. Roll each half into large rectangle (about 9*13, ¼” thick). Spread each rectangle with half of the softened butter. Combine remaining ingredients and spread over buttered dough. Starting with the long side, roll up jelly-roll style. Seal edges well, then cut with a sharp knife (I like a pizza cutter) into 1” slices. Twist and stretch each slice, then place on well-greased baking sheet. Let rise away from draft until double in bulk (about 1 hour). Bake 350 about 20 minutes or until nicely browned. Remove rolls from pans and cool on wire rack. When rolls are cool, drizzle with Orange Glaze.

Note: The entire mixing process may be done by hand. It takes thorough beating and kneading to develop the gluten in the dough. Soft dough makes lighter, more tender rolls. Any soft dough can be managed more easily if it is refrigerated overnight before rolling and shaping. Always add flour gradually, and keep dough as soft as you can handle it.

Christina's Inside-Out German Chocolate Cake

For cake layers
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup whole milk
6 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
3/4 teaspoon vanilla
1/8 teaspoon almond extract
3/4 cup boiling-hot water

For filling
7 oz sweetened flaked coconut
1 cup coarsely chopped pecans
14-oz can sweetened condensed milk
1 tablespoon vanilla

For glaze
½ cup butter
1 cup cream
10 oz fine-quality bittersweet chocolate, finely chopped
3 tablespoons light corn syrup

Make cake layers: Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.

Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling: Reduce oven temperature to 325°F. Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Meanwhile, make dulce de leche by boiling unopened can of sweetened condensed milk for about 2 hours. Just cook on med/high heat and keep them covered in water the whole time. When done, open with small hole and let a little milk escape. After it cools slightly, pour into pan with coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour.

Assemble cake: Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.