It may have been excessive. Perhaps a bit over the top, but that was sort of what I was going for.

Billowy balloons marked the entrance. Our guests, young and not so young, were greeted by our Lemonade stand offering a variety of cold beverages that refreshed on one of those perfect, late summer afternoons. Through the gate streamers flapped wildly in the warm wind overhead. In the center of it all was a table slathered with red and white striped tablecloth that held a myriad of kid’s dreams.

Still warm cotton candy was served on one side and popcorn on the other. In between it all were jars of jelly beans, ring pops, licorice rope and more. A gumball machine sat proudly upfront with a jar a pennies nestled up close so one would never have to dig through their own pockets.

During the rare moment that a child left that table they found their way towards the face painting area or the designated water gun zone. My sister-in-law provided balloon animals and we all proudly donned pointed party hats and red clown noses.
When the time came to eat something other than candy we headed upstairs. The white and orange striped cake sat in the middle of the long table. Chocolate cupcakes with an abundance of vanilla scented and lightly salted frosting sat next to the cake.

The food could not have been more simple. I supplied buns tucked inside vintage aluminum wrappers, and warm dogs. The guests were given a wide variety of toppings to create the hot dog of their dreams. Conversation buzzed around the table. Each asking for the advice of the other trying to take this opportunity to create the most perfect recipe. There was cream cheese, sharp cheddar spread, pickled peppers, salsa verde, fresh onions, peanut butter (apparently it was quite good), pepper jack cheese, fresh arugula, and of course – ketchup, mustard, relish and mayonnaise. I went with my favorite combination of cream cheese, mustard, pickled peppers, fresh onions and arugula.

On the side there was platter of heirloom tomatoes with blue cheese dressing and nectarines topped with fresh basil, lemon zest, lemon juice and a drizzle of fruity olive oil.

We ate and enjoyed the excitement of the kids buzzing around us. My little birthday girl flitted around in her tutu dress and little painted whiskers on her cheek. Her joy was infectious.

It was a special day filled with more sugar than we see in a year, people we love most in the world, brightly colored signs, and towering cakes. In it all I wanted Ivy and all who were there to feel excessively loved and spoiled.

We’ve since returned back to our normal (with a few pieces of leftover party candy thrown in). A few wilted balloons still hang outside and evidence of the red and white cloth can be found in various corners of the house. I’m not quite ready for it to be over. In the midst of wanting to love on my daughter and my dear family and friends, I was the one who walked away feeling spoiled.

I’ve been reminded lately, quite painfully, that I am an imperfect person who can not be everything to my children. I have and will let them down. I’m sure I have and will inadvertently hurt them. I can not fulfill their every needs. But being their everything is not my job description.

Which is why I cling to those moments where I can bring them great joy and reflect a Love that is so much greater than my own. Sometimes it’s as simple as reading a book, making an odd shaped lego airplane with them or inviting them into the kitchen to help bake a pie. Or sometimes it’s throwing them a party that in my own way tells them they are loved, excessively.

Chocolate Cake
from Gourmet 2010

This is an incredibly simple and delicious chocolate cake. I put a layer of warmed raspberry jam in between the layers as well as the Vanilla Bean Buttercream.
I always find that cakes taste better on the second day, particularly chocolate cake. The time allows for the flavors to mingle and the texture to soften a bit.

1 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs at room temperature 30 minutes
1 teaspoon pure vanilla extract
1 cup whole milk

Pre-heat your overn to 350*
Butter and line a 9×2” pan (or 2 6” rounds) with parchment on the bottom. Butter the parchment as well.

In a bowl whisk together the dry ingredients.
Cream the softened butter and brown sugar until light and fluffly in a stand mixer or by hand. Add the eggs one at a time combining well after each addition. Add the vanilla extract.
Alternate the addition of milk and dry ingredients in three additions. Finish mixing by hand to ensure everything is well combined.
Bake at 350*F for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
Let cool in the pan for 5 minutes before cooling on a wire wrack.

Vanilla Bean Buttercream

adapted from MarthaStewart.com

2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, softened
2 teaspoons pure vanilla extract
1 vanilla bean
¼ – ½ teaspoon kosher salt

Combine the sugar and egg whites in the bowl of a stand mixer. Place bowl over a simmering pot of water or, if you are brave you can carefully place the bowl directly on a medium-low gas flame. If you go that route just be sure to constantly whisk the eggs and move the bowl so as not to cook the whites.
Using a whisk beat the whites and sugar until the mixture is hot and feels perfectly smooth as the sugar will have dissolved.
Immediately move the bowl to the mixer and begin mixing on medium high. Add the vanilla bean and whip for 10 minutes until the meringue is cool and fluffy.
At this point add the butter about a tablespoon at a time, until all the butter has been incorporated.
There’s a magical point where the buttercream just pulls together. Before that point you may panic and think you have a curdled mess. Don’t give up hope. Just keep mixing and it will come together. Add the salt and taste and adjust as you please. The salt cuts the sweetness nicely but you don’t want so much that it tastes salty. The salt will continue to dissolve as the frosting sits so taste just before frosting the cake or cupcakes and add more at that point if you think it needs it.
Store at room temperature for no longer than a day. Can be refrigerated for up to a week and frozen for a month. Set out a room temperature for several hours. Re-whip if the buttercream has separated.

Tomatoes with Blue Cheese Dressing

Nectarines with Basil and Lemon

Really nothing needs to be done to a perfectly ripe nectarine or peach but if you’re in the mood to add a bit more interest I highly recommend these few ingredients. And it really is more a list of ingredients rather than a recipe as I sort of created in on a whim and failed to measure what I was doing.

4 – 5 ripe nectarines or peaches

1 1/2 tablespoons olive oil

1/2 teaspoon lemon zest

squeeze of fresh lemon juice

2 tablespoons chopped, fresh basil (I threw a bit of Tarragon in there as well as I had an abundance of both in my garden).

Arrange the peaches or nectarines on a platter and top with the remaining ingredients.

Hot Dog Bar

Supply plenty of hot dogs and buns then let your creativity fly. In little dishes near the dogs I arranged:

- mustard

- ketchup

- bbq sauce

- pepper jack cheese

- salsa verde

- sharp cheddar spread

- cream cheese

- Mama Lil’s Pickled peppers

- fresh, diced onion

- arugula

- relish

- peanut butter

Other items I should have included:

- crisped bacon

- caramelized onions

- saurkraut

- kimchi

- whipped cream (just kidding, that’s gross – or is it?)

Sources:

Red/White Striped Tablecloth Roll

Cupcake liners, popcorn bags, straws and hot dog wrappers – Party Delights (Etsy)

Face Paint Sticks

Balloons, Animal Masks, Clown Noses – Display & Costume

Hats – We made them by roughly following this tutorial.

Cake inspiration 

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It’s nearly impossible to return from the market without baskets and baskets of berries in various forms this time of year. I’m not the only shopper in the family who falls for their brilliant hues and sweet perfume that lures you in from yards away, my husband is easily wooed too – I adore that about him.

Last week it was blueberries. He had just returned home from the store when I spotted a heap of large, tight-skinned berries on my counter. My immediate thought was cake. No, wait – pie! No. A crumble! Yes. A crumble. Hmm. But a cobbler would be nice too. Then I ate one thinking it may further help seal their fate. It did, but not in the way I was expecting. I stood there in the kitchen eating those berries until there were only a few left, stopping for the sake of my berry-loving children.

It is often my instinct to see something like a pint of fresh berries and to immediately concoct an elaborate plan. Most likely these plans involve butter, a lot of butter. But as I stood there in my kitchen shoving blueberries into my mouth I couldn’t have imagined a better way of enjoying them. Covered in a smooth, firm skin, crowded with little leaves and soft stems, still warm in a just picked sort of a way with an endearing tartness that I adore.  Sure, a pie would have been nice but often simplicity has a way of showing off one’s true character. It’s honest, unpretentious and gratifying. There will still be cakes, pie, crumbles and crisps but it is great to be reminded that sometimes eating berries straight out of their green composite container is really the best recipe.

Days later a large wooden crate of cherries arrived at my doorstep (a gift from a local farm). I’m not (too) embarrassed to say that I took the crate in its entirety with me to the couch where I sat there and stopped just shy of eating its entire contents. This time is was the fear of not sharing these beauties with you people that caused the cherry feasting to end. I didn’t think you’d be satisfied with a recipe that instructed you to eat cherries alone on a couch (or in bed – I ate them there too). But I couldn’t bring myself to poach, roast, bake or even pickle these berries. They were far too perfect in shape, flavor and color. The best way to enjoy them was just out of the crate.

That is until I decided to give them a bit of a dip in melted white chocolate blended with a fragrant vanilla bean. Still simple but dressed up enough to be called dessert. Everything I loved about these cherries remained intact – a crisp bite of a pinkish skin that yielded to a bright, tart interior. As a young girl in a dress suddenly stands up taller with a bit more confidence and grace as she instantly feels more like a princess so were these cherries in their sweet, vanilla scented dress. A gentle and subtle addition to accentuate their honest beauty and simplicity.

White Chocolate Dipped Cherries with Vanilla Bean

The cherries I dipped were a rare type called Orondo. Darker and sweeter than a Rainier, lighter and tangier than a Bing. Really, the perfect cherry. If you can’t get a hold of these beauties I’d take Rainier over Bing any day. 

This recipe is quite rough. Essentially you melt white chocolate, stir in vanilla seeds and dip cherries. I gave rough numbers for those who like them.

6 ounces white chocolate, chopped

1 vanilla bean, split with seeds scraped

1 pound cherries

In a small bowl melt chopped chocolate in a microwave or over a bowl of simmering water. If using the microwave only heat for 20 second intervals, stirring in between each. Once melted, stir in vanilla seeds. Reserve the bean to add to you sugar jar or simmer in simple syrup for cocktail or lemonade making.

Dip the clean cherries into the melted white chocolate. Place on a parchment covered tray and refrigerate until firm or ready to eat.

Classic Amaretto Sour

Newly married, Amaretto Sour was our drink of choice. I think it made us feel grown up then. Now we drink them because they taste so darn good. We’ve matured in many ways over the years with one of them being the banishment of pre-made sweet and sour. With only two ingredients this cocktail mixes together (a little too) quickly and easily. These vanilla and white chocolate cherries add a layer of sweetness and invade your senses before you even taste the cocktail. Each drink really should have two – one for eating immediately and the other for lingering until the last sip.

1 ounce Amaretto

juice from 1/2 a lemon

2 white chocolate dipped cherries

Rim an old fashioned glass with lemon and dip into sugar. Shake the amaretto and lemon juice then pour over ice. Garnish with cherries.

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I started making homemade pasta when I was eight. My parents kindly complimenting my bowls of mush while eating soppy noodles with much oohing and ahhing. I’ve since improved my pasta making skills.

The moment I realized I could make my own butter I was out of my seat and shaking a jar of cream.  As time allows I make my own puff pastry, soft cheeses, mayonnaise, marshmallows, dressings, etc. And even though our garden is quite meager, I get giddy when I am able to feed my family from the tiny seeds I planted just weeks prior.

As we are so often surrounded by pre-made products I am incredibly satisfied when I am able to fulfill a need using raw materials readily found in my kitchen. Most often it is things like pulling warm homemade bread out of the oven or sewing an airy summer dress for my daughter that calls upon these emotions and connects me to the generations prior for which this was their normal.

For some reason it is those classic childhood flavors in the form of sugary candy that I rarely think to recreate at home. I find such mystery in their creation, quite possibly because I don’t recognize a single ingredient found on the back of their colorful exterior. I, in a more-frequent-than-should-be moment, enjoy the familiarity of their flavor and move on never stopping for a moment to think, I could make this. In fact it could quite possibly even be better.

Their cloyingly sweet flavors could be made less harsh through the use of less refined ingredients. The familiar waxy melt of their chocolate that contains little to none of the ingredients found in those football shaped cacao pods could be replaced with bittersweet chocolate that puddles and melts against the heat of the tongue.

Such a revelation occurred when I happened upon a recipe for homemade peanut butter finger candy. As a child I adored the odd orange candy that shattered under the weight of my young, eager bite. Strangely enough I don’t think I realized that peanut butter was the main ingredient for this candy until recently. In my young mind it was just something crunchy, sweet, and there was chocolate – no further thinking needed. Even more alluring was the memory of these candies crushed into bits and stirred into creamy vanilla flavored soft serve. Yes, that’s right – a Butterfinger blizzard. So cold it makes your head hurt but so satisfying that you don’t care.

The trick in recreating flavors you’ve enjoyed all throughout your life is getting them to satisfy you in the same way they did in your memory. You want them to be better than the store-bought version but not so much so that they no longer resemble what you were originally trying to create. It’s a fine balance and I am thrilled to report that this recipe has achieved such convenient-store-candy-recreating success. And you must, for the love of a Blizzard, stir these sugary crumbs into ice cream.

Continue for the recipe..

Homemade Peanut Butter Finger Candy

adapted from “The Ultimate Candy Book” by Bruce Weinstein

Candy making can be intimidating but the result is well worth the headache. A candy thermometer is crucial in beginning to make candy. Pull the sugar as soon as it reaches 290* and work quickly. Be so very careful when working with hot sugar as its burn hurts more than any other. Have I scared you? NO? Good. Yes? Sorry. Again, I assure you with a little patience and persistence you will soon have homemade butter fingers. Now get going.

*In the comments someone just asked a great question. “What candy thermometer do you recommend?” I use the Taylor Commercial Waterproof Digital Thermometer. I like the easy to read digital face. It does not, however, clip to the side. If you do it will melt – speaking from experience. But I’ve made candy so often I can tell when the sugar is getting close to done, then I insert the thermometer just to be sure. This thermometer measures quickly and again it’s easy to read so you don’t have to hold it there forever. The classic Candy & Deep Fry Thermometer is nice because it can stick to the side of the pan but I find it hard to read accurately and in candy making, accuracy is very critical.

1 cup smooth peanut butter

1 teaspoon vanilla extract

¼ teaspoon salt (kosher, fleur de sel, Maldon)

½ vanilla bean, seeds removed (optional)

1 cup sugar

⅓ cup light corn syrup

½ cup water

¾ cup chopped bittersweet chocolate (chocolate chips are fine too)

Butter an 8-inch square pan then set aside. In a small, microwave-safe bowl (if you don’t have a microwave you can use a double boiler) combine the peanut butter, vanilla, and salt. Set that aside.

In a very clean medium saucepan combine the vanilla seeds (if using), sugar, corn syrup and water. Using clean hands combine those ingredients and remove any grains of sugar left on the sides of the pan with your fingers and a bit more water. I use my hands for this because I can be certain to feel if any gritty grains remain on the side and the sugar in the bottom of the pan is lump-free. You may also use a pastry brush to wet down the sides of the pan if you prefer.

On medium-high heat cook the sugar until it reaches 290*, just under hard crack. While the sugar cooks warm the peanut butter mixture in the microwave for 30 seconds. Keep warm. Once the sugar has reached 290* quickly add the peanut butter mixture and stir to combine. The mixture thickens quickly so once combined immediately put the mixture in the buttered pan. Let cool for about 7 minutes on a wire rack. While it is still warm carefully scatter your chocolate on top. Let it sit for a couple of minutes. Using an offset spatula spread the chocolate evening over the peanut butter candy. Place in the fridge to set for about 30 minutes.

Once the candy has set run a knife or the edge of an offset spatula around the edge of the pan then invert. The candy should pop out but if it doesn’t insert your knife into the corner and pry it up until it pops out.

Cut the candy into desired shapes. I like to keep my stash in a ziploc bag in the freezer. I love the texture of this candy when it’s frozen and then it’s always ready to be added to vanilla ice cream.

Peanut Butter Finger Ice Cream

serves 2, generously

2 cups vanilla ice cream

⅓ cup (more is okay too) homemade peanut butter candy pieces

Place your candy in a ziploc bag and use a rolling pin to break into smaller pieces. They don’t need to be uniform, in fact it’s better if they aren’t.

In the bowl of a stand mixer fitted with a paddle attachment add the ice cream and mix until it is the texture of soft serve. Add the candy pieces and mix just to combine. Serve immediately.

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Last week I had my first taste of rhubarb and asparagus. For me those two tastes symbolize Spring more than the presence of Tulips or the gentle warmth of sun (still waiting for that).

The tangy tart bite of rhubarb combined with a buttery shortbread crust and cool whipped cream. The bitter taste of a subtle char from a hot roast in the oven set against the mild sweetness in a freshly plucked spear of Asparagus. These are the songs of Spring and I sing them at the top of my lungs after what seems to have been years of cold and dreary days.

But there is another taste that has become a Spring tradition – as sacred as congealed cranberry sauce at Thanksgiving, that even though it is laden with ingredients I can’t pronounce I eat it. One overly sweet bite at a time. I’m talking homemade Cadbury Creme Eggs.

Apparently this is the year of taking our favorite guilty pleasures (remember our Rainbow Chip Cake?) and converting them to homemade versions that completely leave the store-bought variety sulking in shame.

In my version the interior is created using a generous amount of butter, Lyle’s Golden Syrup as a replacement for the corn syrup, vanilla bean, salt, and a couple of subtle drops of Orange Blossom Water which is completely optional but gives this homemade version a soft perfume that intoxicates with every bite.

In an effort to counteract the incredibly sweet center I coated my eggs in a bittersweet chocolate. And while I can still only take one bite in a sitting I consider this version more balanced and pleasantly sweet rather than painfully sweet.

Imagine the unrelenting joy if someone were to find these in their Easter baskets?

Homemade Cadbury Creme Eggs

makes about 15 eggs depending on the size you make them. My eggs were just a little smaller than non-homemade creme eggs.

inspired by this version seen on instructables.com

½ cup Lyle’s Golden Syrup
¾ stick (6 tablespoons) butter, softened
½ teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼- ½ teaspoon yellow food color
12 oz dark chocolate, chopped (or 1 bag Ghirardelli 60% chips)

Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water (if using), vanilla seeds and vanilla. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.

Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.

Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.
Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.

When the sugar mixture has completely chilled remove from the freezer. Working quickly take about ½ teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks.

Once the yolks are complete place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.

Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.

If the “whites” are too soft place back into the freezer for a few minutes.

Remove the “yolks” from the freezer. Place a “white” in the palm of your hand and gently flatten a bit. Create a indent in the center to rest the “yolk” in. Place the “yolk” in the center of the “white” then cover it up. Roll the “white” into an egg shape. If at any point the sugar mixture gets too soft quickly put it back into the freezer.

Continue this process until all your eggs are complete. Return to the freezer.
While your eggs are chilling temper your chocolate (David Lebovitz has a great post on tempering chocolate).

Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg.

Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something – like a yam perhaps – while the chocolate sets.

Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.

Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.

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Tradition tells us to leave Santa a tall glass of milk with a heaping plate of cookies. While there is nothing wrong with cookies I just have to wonder if maybe Santa is bored. I can’t help but think that he rolls his eyes while reluctantly reaching for yet another chocolate chip cookie leaving only a few crumbs so as not to appear ungrateful.

This year I recommend pulling Santa out of his cookie rut. Why not try leaving a plate of homemade chocolate truffles instead? I wouldn’t be surprised if you were to find a little something extra under the tree.

While you are making truffles for the big man go ahead and make extras because they make a wonderful little gift this time of year.

The key to a perfect homemade truffle is first and foremost to use good chocolate. The research phase for finding the perfect chocolate to transform into truffles can be grueling but I urge you to try as much chocolate as it takes to find the one that you love.

If money was no object I would most always choose 70% Guanaja Feves Valrhona. When I want a great truffle but don’t want to go into debt making them I stand by Ghirardelli 60% Cacao Bittersweet Chocolate and if I get them in chip form it saves me the step of chopping up the chocolate. Purists may disagree but these chocolates are the best and only defense I will ever need.

The next key to creating the perfect truffle is the ganache. Ganache is simply chocolate and cream but the taste is anything but simple. When made correctly you have an intensely flavored filling that harnesses all those rich bitter and lightly sweet flavors of the chocolate and turns it into a perfectly smooth mixture that can be used for anything from frosting to hot chocolate base.

I tend to have a ganache supply in the fridge at all times for those sudden chocolate urges. A tablespoon or two added to hot milk makes a delightful hot chocolate or mocha if espresso is also a factor. Add a touch of warm milk to the ganache and you have a decadent ice cream topping. Whip it up to make a rich frosting or cake filling.

You could take simply roll your balls of ganache into cocoa powder and be done with them but I really recommend the extra step of dipping them in melted chocolate. It gives a nice textural difference as there is a thin shell of firm chocolate to conquer before your teeth sink in to the comfort of an impossibly smooth interior. Plus if you skip that step you’d miss the opportunity to be covered in chocolate.

Happy candy making!

Dark Chocolate Truffles

8 oz dark chocolate, finely chopped

½ cup heavy cream

¼ teaspoon salt

optional ingredients – 1 tablespoon liquor, mint leaves, vanilla extract or bean, orange zest, coffee beans, spice such as cinnamon and cayenne.

Place the chopped chocolate in a large bowl.

Bring the cream to a simmer in a medium saucepan. Watch closely as cream has a nasty habit of boiling over. If you are using fresh herbs, vanilla beans, spices or zest add them to the cream so they have a chance to steep.
Pour simmering cream over the chopped chocolate. Let sit for 1 minute. Stir chocolate and cream together until perfectly smooth. Stir in the salt.

Let sit until cool. When the ganache is the consistency of a frosting you can pipe out the truffles on a parchment lined sheet tray. They should be about the size of Hershey kisses. Then refrigerate until firm. With your hands roll the tear drop shaped mounds into balls then proceed onto dipping.

Or simply chill the ganache then (chocolate and cream mixture) scoop teaspoon size mounds onto a parchment lined tray then roll into balls. Roll quickly as it tends to melt from the heat of your hands. Refrigerate until firm.

White Chocolate Peppermint Ganache

1 pound white chocolate, finely chopped

1/2 cup heavy cream

2 tbl butter, soft

1-2 drops Peppermint extract

¼ teaspoon kosher salt

In a small saucepan bring the cream to a simmer. Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate and let sit for one minute. Stir until completely blended. Add the softened butter. Stir in salt and peppermint extract.
Proceed as you would with the dark chocolate ganache.

Finishing the Truffles

In a small bowl carefully melt 8 oz of dark chocolate. To melt chocolate in a microwave heat for 30 seconds then remove and stir. Do this until most of the chocolate is melted. The residiual heat will melt any leftover chocolate pieces and ensure that your chocolate is not to hot.

In another bowl place 1 cup of cocoa powder or whatever else you choose to roll the chocolates in (crushed up candy canes, chopped nuts, sprinkles, etc.)

Carefully dip the ganache balls in the melted chocolate. Let the excess chocolate drip off before rolling around in the cocoa powder.

Set on a parchment lined baking sheet to set up.

When completely cool dust off excess cocoa powder.

Truffles are best consumed the week they are made but can be stored in an airtight container in the refrigerator for up to 2 weeks.

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