Orange Sesame Tuile Ice Cream

It’s hard not to love the simplicity of sesame seeds. For this ice cream, I took some deliciously chewy Sesame Honey Tuiles and folded them into a vanilla ice cream base that is flavored with orange zest, a tiny hint of cardamom, honey and a splash of orange flower water. The result has a Middle Eastern feel to it but also seems like it could just as easily be discovered on the sidewalks of Italy. Whatever culture it recreates for you, I think you’ll enjoy the wonderful flavor and slight sweetness of the ice cream combined with the subtle but distinctive nuttiness of the sesame cookies, an indelible combination of flavors and textures in any world.

Sesame seeds have a long and storied history. They are mostly familiar to us through the cuisine of Asia and the Middle East or as a garnish on breads and crackers, but they were first domesticated in India and are thought to be a symbol of immortality in some Hindu legends. Sesame seeds were introduced in this country by African slaves and since the Mende name for sesame seed is bene or benne, you may find some pastry recipes from the south that use that term.

These cookies are great on their own. They’re very easy to mix and they take just a few minutes to bake. Once they cool, they turn into light, crisp and delicate celebrations of the chewy lightness of sesame seeds. But I highly recommend the ice cream in order to fully enjoy the intriguing flavors of both as they mingle together in absolutely blissful harmony.


Bench notes:
- Tuile is the French word for “tile” and in pastry the term usually represents a light, thin, crisp cookie that is sometimes shaped like a roof tile.
- The Sesame Honey Lace Tuiles are based on an old Gourmet recipe. I’ve reduced the sugar and added orange zest and a pinch of salt. If you're just making the cookies, you could also add some spice if you’re so inclined.
- You can make the Sesame Honey Lace Tuile batter ahead and store in an airtight container in the refrigerator. Bring to room temperature before forming the cookies.
- Chill the ice cream base overnight to let the flavors bloom.



Orange Sesame Tuile Ice Cream

1 1/2 C whole milk
1 C heavy cream
1/4 C + 2 T sugar, divided
1 T honey
2 cardamom pods, crushed
zest of 1 orange
zest of 1/2 lemon
pinch of salt
4 yolks
2 t orange blossom water
1 C chopped Sesame Honey Tuiles (recipe below)

Combine the milk, cream, 1/4 C sugar, honey, cardamom pods, citrus zest and pinch of salt in a saucepan. Bring to a slow simmer over medium low heat. Turn off the heat, cover and steep for about 20 minutes to a half hour. When the flavor is right, remove the cardamom pods.

Whisk the yolks with 2 T sugar until completely blended. Pour a bit of the warm cream mixture into the yolks, whisking constantly. Slowly add the remaining cream and return the mixture to the pan. Keeping the custard at a low simmer, cook over medium heat, stirring constantly until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4 to 6 minutes. Do not boil. Strain through a fine-mesh sieve into a clean container. Whisk in the orange blossom water and cool completely. Cover the custard and refrigerate overnight.

Coarsely chop about 1 C of Sesame Honey Lace Tuiles into bite-sized pieces and set aside.

Freeze the ice cream according to your machine’s instructions.
Fold in the chopped tuiles. Pour the ice cream into a clean container, press a piece of plastic wrap onto the surface, cover and place in your freezer until firm.

Sesame Honey Lace Tuiles
based on a recipe from Gourmet
Makes about 30 cookies

1/4 C + 2 T confectioner’s sugar
1 1/2 T butter
1 1/2 T honey
1 T water
pinch salt
zest of 1/2 orange
1/2 C sesame seeds
2 T flour

Place confectioner’s sugar, butter, honey, water, salt and orange zest in a saucepan and bring to a boil over moderate heat, stirring. Boil for 1 minute. Remove pan from heat and stir in sesame seeds and flour until mixture is thoroughly combined. Cool to room temperature.

Preheat oven to 350°F and line 2 baking sheets with parchment paper. Take half-teaspoons of dough, shape into balls and arrange 4" apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, 7 - 8 minutes, or until cookies are flat and golden. Slide parchment with cookies to racks to cool. Cool baking sheets a couple of minutes and line with fresh parchment between batches.

Membrillo

In the wonderful realm of fruit and cheese combinations, it's back to the basics. It doesn’t get any more fundamental than pairing the wonders of Membrillo and Manchego from Spain.

Membrillo is a sweet paste made from cooking and caramelizing fresh quince. There is so much natural pectin in quince that it forms a thick paste when it is combined with sugar and cooked slowly over low heat. Membrillo takes a bit of time to prepare, but it keeps well for quite a long time. It also makes a great gift for your cheese loving friends.

Manchego is probably the most famous cheese from Spain and readily available just about anywhere. It’s made from sheep’s milk and has a firm, crumbly texture and an ivory color with a flavor that is piquant, buttery, salty and nutty. It’s made on the plain of La Mancha, sharing territory with our fictional Don Quixote. It’s sold at various stages of aging: fresh, known as Manchego fresco; moderately aged, known as Manchego curado; and Manchego viejo, aged up to a year. The rind always bears the characteristic basket weave pattern.

In some regions, the combination of Manchego cheese and Membrillo paste is known as Romeo and Juliet. It’s a wonderful exercise for the imagination to entertain the origin of this application with each fabulous bite. In this case, I’ve added a pinch of sel gris and chili powder to pique the flavors and take this storied couple out of Shakespeare’s quaint countryside and into the spicy mystery of Iberia.



Bench notes:
- Membrillo also goes very well with lots and lots of other cheese, such as chèvre, Garrotxa or Parmigiano-Reggiano.
- Raw quince are quite hard, so be careful when peeling and cutting into them. Use a very sharp chef’s knife and a non-slip work surface and watch your fingers. I find it easier to core if they are first cut in quarters.
- If you don’t have a scale, you can use volume measurements to roughly determine the right amount of sugar.
- If you love quince, you might also enjoy Goat Cheese Flan with Poached Quince or Quince Pound Cake.


Membrillo

4 – 5 fresh quince
juice of 1 1/2 lemons
equal weight or volume of sugar to pureed quince
salt to taste

To poach the quince, put enough water to cover the quince in a large pot and add the juice of one lemon. As you peel and core each quince, cut them into quarters and place them in the lemon water to keep the oxidation at a minimum. Bring the quince and lemon water to a boil. Reduce heat and simmer until the quince are tender and easily pierced with a fork, about a half hour or so. Drain completely and cool a bit, then puree the cooked quince in a food processor.

Prepare an 8” square pan with enough parchment for a short overhang on two sides.

Weigh the quince puree and add nearly the same amount of sugar. I had 780 grams of puree and added 700 grams of sugar. Add the juice a half lemon and a pinch of salt and stir the mixture to combine.

Cook the quince puree over medium low heat, stirring the whole pot routinely to prevent scorching. The mixture will bubble and thicken and caramelize, becoming thicker as the steam evaporates and darker as the mixture reduces and the flavor intensifies. Cook for about an hour or so, until you have a very deep bronzy orange color. Take off the heat and taste for additional salt.

Pour the quince paste into the prepared pan and let cool and set up. Membrillo can be stored for quite a long time. I wrap mine in parchment, then tightly in foil and keep in the refrigerator. Serve with your favorite cheese, Serrano ham, toasted nuts and a nice Cava or some delicious Albariño or Rioja.

Pecan Pillows

It’s hard to resist the rich buttery goodness of toasted pecans, especially during the holidays. These cookies are my idea of a cozy pillow of pure pecan luxury nestled inside a light and crumbly cookie. I stick with a few simple natural ingredients so the cookie isn’t too rich or gooey. I think they have just the right measure of sweetness and satisfaction for a deliciously simple but unforgettable little pastry.

This is a very forgiving dough. It comes together quickly in a food processor and after a bit of a rest in the refrigerator, it is very easy to handle even as it warms up at room temperature. The pecan filling doesn’t contain any extra fat and can be prepared in a food processor with just a few pulses.

It's time to bake! This is a dreamy formula for the winter season that will remind you just how much pleasure a cookie platter can bring.


Bench notes:
- To toast pecans, spread them out in a single layer on a cookie sheet and place in a 350 degree oven for about ten minutes, stirring them a couple of times to prevent burning.
- I use a small ice cream scoop #40 (the #40 refers to 40 scoops per quart) to portion the dough. This makes the job very quick and easy.
- For a wonderful and very intriguing walnut version, try Ma'amoul.


Pecan Pillows
Makes 18

Cookie Dough

1 3/4 C flour
3 T sugar
1/4 t salt
6 oz (12 T) cold butter, cut into small cubes
2 T milk
1 t vanilla

Pecan Filling

3/4 C toasted pecans
pinch of salt
3 T brown sugar
2 T + 2 t honey
scant 1/4 t cinnamon
zest of 1 orange
1/4 t vanilla

To prepare the dough, place the flour, sugar and salt in the bowl of a processor and mix. Add the butter and pulse until the butter is in pieces the size of small grain rice. Combine milk and vanilla and add to the flour butter mixture. Pulse just until the mixture starts to clump. Remove and place the dough on a piece of plastic wrap. Pull it together to finish blending and smoothing out. Pat it into a circle about 1” think, wrap and refrigerate to rest for a couple of hours or overnight.

Place the pecans, salt, brown sugar, honey, cinnamon and orange zest in the bowl of a processor and pulse just a few times to chop the pecans into smallish pieces and blend the ingredients. Don’t over process. You want small pieces but not paste. Pour into a bowl and add vanilla. Stir to combine.

Remove the dough from the refrigerator and let it sit for a bit just until it's malleable.

To shape the cookie dough, portion into 18 pieces and shape each into a ball that is about 1 1/2” in diameter. Take each portion and push your thumb in to form a cup for the filling. Continue to press it out with your thumbs to form a somewhat flattened open pocket about 2 3/4” in diameter. Place about a good half-teaspoon of filling in the center. Gather the ends and press them together to seal the cookie. Roll gently in your palms to even out the shape and place seam side down on a small parchment lined tray. Press the top of the cookie gently to flatten slightly and shape. Wrap the formed cookies with plastic and refrigerate until completely chilled.

Preheat oven to 325 degrees.

Bake on a cookie sheet lined with parchment or silpat for about 20 to 25 minutes. The cookies should not take on any color but the bottoms will brown a bit. When they are done, they will move easily without any resistance when nudged with your fingertip. Cool on a wire rack. Dust lightly with powdered sugar.

Chocolate Prune Cardamom Cake

This is a cake for the season. It combines the deep earthy comfort of cocoa and bittersweet chocolate with the haunting warmth of cardamom and the tart pleasure of dried fruit. And what a heavenly irresistible combination it is.

This cake is for anyone who loves the deliriously happy co-mingling of chocolate and spice and especially for those with a freaky fear of prunes. Fruit in all its forms is such a luscious element in pastry and here the dried plums add a great layer of chewiness and a wonderfully complex backnote of flavor. Factor in the supreme moisture of the cake and the silky texture of the glaze and you have a true treasure.

These ingredients were made for each other. The prunes are steeped in Earl Grey tea until softened. They lend a tart and acidic amplification of the chocolate as does a hint of lemon zest. The cardamom brings just the right level of mystique and helps to create such a complex yet balanced flavor profile that you won’t be able to keep yourself from taking another bite. It's rich without being heavy and the soft aromas that emanate from the oven will brighten your kitchen with enough temptation to bring in a whole host of wandering visitors.

This is one of those old-fashioned cakes that can be mixed in one bowl in just a few minutes. Once it’s baked and cooled, simply pour the glaze, let it set for a few minutes and serve. And bid adieu to any well-honed discipline or restraint. This is a cake made for its delicious unbridled enjoyment.

Bench notes:
- The prunes are steeped in a cup of unsweetened Earl Grey tea just until they are soft and pliable. They should still hold their shape and not be mushy. Drain them completely and discard or enjoy the liquid. As the cakes bakes, the chopped prunes will sink to the bottom to form a nice textural layer.
- I used regular undutched cocoa powder for the cake. I dusted the finished cake with dutched Valrhona cocoa powder and some ground cocoa nibs.
- To prepare the glaze, pour the hot cream over the chocolate and let the mixture sit for two or three minutes before stirring so it has a chance to begin to melt the chocolate. Then stir slowly to prevent the mixture from cooling down too fast so you're not left with any lumps.
- Corn syrup adds to the viscosity and shine of the glaze. I rarely use corn syrup and often substitute honey, but in this preparation it is a very small amount and I didn't want anything to interfere with the flavor of the cardamom.


Chocolate Prune Cardamom Cake

3/4 C prunes (about 20)
1 C water
2 t (or 2 tea bags) Earl Grey tea
1 C cake flour
1 1/2 T cocoa
1/2 t ground cardamom
1/2 t salt
1/2 t baking soda
1/2 C canola oil
3/4 C + 2 T sugar
1 egg @ room temperature
zest of 1/2 lemon
1/2 C buttermilk @ room temperature
1 t vanilla

Chocolate Cardamom Glaze

3/4 C heavy cream
1 T corn syrup
5 cardamom pods
6 oz bittersweet chocolate

dutched cocoa powder for dusting (optional)
ground cocoa nibs for dusting (optional)

Preheat the oven to 350 degrees. Prepare an 8” x 2” cake pan with a light coating of oil and a parchment paper circle.

Boil the water, add the tea and let steep. Chop the prunes into about a 1/2” dice. Remove the tea bags, add the chopped prunes and set aside for about 1/2 hour until they are softened but still hold their shape. Pour into a strainer and drain off all liquid.

Sift together the flour, cocoa, cardamom, baking soda and salt.

Whisk together the oil, sugar and egg until smooth and well blended. Add lemon zest, buttermilk and vanilla. Slowly sift in the dry ingredients, whisking until fully combined. Fold in the drained prunes.

Pour the cake batter into the prepared pan and bake for about 35 – 38 minutes or until a tester comes out clean. Cool cake in pan for 10 minutes. Run a thin bladed knife or small metal spatula around the edge of the cake and turn out. Peel off the parchment and invert the cake to cool completely on a wire rack.

When the cake is cooled, prepare the glaze.

Chop the chocolate into very small pieces and place in a medium bowl.

Bring the cream and corn syrup to a simmer. Crush the cardamom pods and add to the cream. Take off the heat, cover and let steep for about 1/2 hour.

To glaze the cake, place the cooled cake on an 8" cardboard round or removable tart pan bottom. Return the cake to the cooling rack and place over a baking sheet lined with parchment.

Strain out the cardamom and reheat the cream until just about to the boiling point. Keep your eye on it because it will spill over if left to boil. Pour the cream over chopped chocolate and let sit for about 3 minutes. Then stir slowly and gently, starting in the middle until thoroughly combined and then working outward in concentric circles until the mixture comes together.

Glaze the cake, pouring quickly in the center and around the edges. If necessary, tap the baking sheet on the work surface to encourage the glaze to run down the sides of the cake. Just as it begins to dry, run a small spatula around the underside of the cardboard round to smooth the bottom edge and prevent “feet” from forming. Let glaze firm up a bit before serving.

Pumpkin Gingerbread Ice Cream

At this point in time, pumpkin pie and gingerbread are among the many treats dancing through our thoughts, especially since they only seem to come around once a year.

This began as an experiment to deconstruct pumpkin pie. I had ideas about what I could do with luscious pumpkin and shards of buttery caramelized pâte brisée crust, but let’s face it, there really isn’t anything that can rightfully take the place of the simple iconic satisfaction of a pumpkin pie. But still wanting to mix it up a bit, I decided to blend the spicy warmth of both pumpkin and gingerbread in a soothing seasonal ice cream. It’s a rich custard base with a chewy bite of ginger and that touch of molasses that reminds us that we are surely heading into the middle of November.


Bench notes:
- This is a half recipe for gingerbread and can be baked ahead and wrapped or stored in an airtight container. You’ll only use about half for the ice cream so you’ll have a few bites leftover.
- It’s very important to taste for salt once the pumpkin, vanilla (and rum if using) is thoroughly mixed into the custard. Salt will really make the flavor pop, so keep adding a few grains at a time until you can tell the difference.
- When making a crème anglaise, do not let the mixture boil. Stir constantly and make sure you’re scraping the bottom of the pan continuously to distribute the heat and keep the mixture from becoming scrambled eggs. Pull off the heat if it starts heating up too fast.
- Now is a really good time to take inventory of your spices and replace any that may have lost their mojo.

Pumpkin Gingerbread Ice Cream

Gingerbread

2 oz butter @ room temperature
1/3 C brown sugar
1 1/2 t peeled and grated fresh ginger
zest of 1/2 orange
1 egg @ room temperature
3 T molasses
3/4 C flour
1/4 t + 1/8 t baking powder
1/4 t + 1/8 t baking soda
1/8 t salt
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground cloves
1/4 C + 2 T buttermilk @ room temperature

Preheat the oven to 350 degrees. Prepare an 8 1/2" x 4 1/2” loaf pan with oil and a piece of parchment paper large enough to form an overhang along the length of the pan.

Sift together the flour, baking powder, baking soda, salt and spices.

Cream the butter and brown sugar on medium speed for about 4 minutes until it is smooth and pale. Add the grated ginger and orange zest and beat 1 minute. Scrape down the sides of the bowl, add the egg and continue beating until emulsified. Slowly pour in the molasses and mix thoroughly. The mixture will look like it’s broken but it will come together when the dry ingredients are added.

Alternately add a third of the flour mixture and half the buttermilk to the batter, starting and ending with the flour. Finish the mixing by folding the batter with a rubber spatula until the dry ingredients are just absorbed. Do not overmix. Pour the batter into the prepared pan and level the surface.

Bake for about 22 - 24 minutes or until a tester comes out clean.

Pumpkin Ice Cream

1 C heavy cream
1 1/2 C whole milk
1/2 C brown sugar
1/2 t ground cinnamon
scant 1/2 t ground ginger
pinch of freshly grated nutmeg
pinch of ground cloves
1/4 t salt
4 egg yolks
2 T granulated sugar
1 1/4 C pumpkin puree
1 t vanilla extract
1 t rum (optional)

Combine the cream, milk, 1/2 cup of the brown sugar, spices and salt in a saucepan and simmer over medium low heat until sugar is dissolved.

Whisk together the egg yolks and 2 T granulated sugar until smooth. Remove the cream mixture from the heat and slowly whisk into the yolks just a little bit at a time until smooth. Pour the egg mixture back into the pan. Keeping the custard at a low simmer, cook over medium heat, stirring constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 4 to 6 minutes. Do not boil. Strain through a fine-mesh sieve into a clean bowl.

Whisk the pumpkin mixture into the custard. Add the vanilla (and rum, if using). Taste for salt and keep adding until you have a bright flavor. Cool the custard, pour into an airtight container and refrigerate for several hours or overnight.

Freeze according to your ice cream machine’s instructions.

Pour about a third of the ice cream into a clean container. Layer with 3/8" slices of Gingerbread, covering the whole surface. Pour another third of the ice cream over the Gingerbread and smooth out the surface. Place another layer of Gingerbread on top of that and pour remaining ice cream on top and smooth the surface. Press a piece of plastic wrap onto the surface, cover and place in your freezer until firm

To serve, scoop the ice cream and then let it sit for a bit to soften the Gingerbread.

Chocolate Vanilla Swirl Cookies

As we head into November, planning for the holiday season takes center stage and that invariably includes thoughts about cookies. The fun that comes along with this time of year is not only making our favorite cookies but also trying some new ones. There are so many different flavors and textures and traditions to consider for our gift boxes and adding to our repertoire keeps us fully engaged with the spirit of giving.

This cookie is for those who can’t seem to decide between chocolate and vanilla. Two doughs are stacked and swirled together to give a taste of each in every bite. The resulting cookie is light and crumbly and visually appealing enough for a holiday platter. And despite its complex Rorschach appearance, it’s incredibly easy to make. Measure out or weigh all the ingredients for each dough before you begin and preparation will go quickly and smoothly. The whole process can be done in less than an hour, including the 15 minute chilling time before shaping the cookie dough. Once the finished logs have a chance to firm up in the refrigerator for a few hours, you're set to bake.

The recipe comes from Flo Braker, who borrows it from Nora Tong. In a region that boasts so many great and accomplished bakers - Alice Medrich, Lindsey Shere, Emily Luchetti, Elizabeth Falkner, Marion Cunningham and many, many others - Flo Braker has contributed a very distinguished collection of recipes that are all about the great satisfaction of sharing delicious pastry with family and friends. Adding this fun and easy cookie to your holiday production line will make your season of giving all about pleasure.


Bench notes:
- If you have a scale, Flo Braker recommends that you weigh ingredients to perfect the flavor and texture.
- The logs of cookie dough can be frozen for up to one month. Instructions say to thaw in the refrigerator for several hours or up to overnight before baking.
- If you prefer to make less than the full recipe, divide it into thirds and make either one or two-thirds. It will be much easier to follow instructions that way.
- I always work the dough on parchment paper to make the handling and rolling easier. Each time you need to move the logs of dough, you simply lift the parchment and the log maintains its shape.
- Add your favorite spices to the chocolate dough or your favorite extracts to either dough.
- I’ve also tried making each dough in a food processor and they came out fine. Start with the vanilla and then make the chocolate. Just be sure not to overmix.
- To help keep their round shape, I use the leftover cardboard from a roll of paper towels to store the cookie logs. Just use a pair of scissors or a sharp knife to cut open the cardboard and slip the cookie log inside.


Chocolate-Vanilla Swirl Cookies
From Baking for All Occasions by Flo Braker
Makes about 12 dozen cookies

Vanilla Dough

2 3/4 C (11 ounces/310 grams) cake flour
1 C + 2 T (4 ounces/115 grams) powdered sugar
1/4 t salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 t vanilla extract

Chocolate Dough

2 1/4 C (9 ounces/255 grams) cake flour
1 C + 2 T (4 ounces/115 grams) powdered sugar
1/2 C + 1 T (2 ounces/55 grams) natural or Dutch-processed cocoa powder
1/4 t salt
8 oz (2 sticks/225 grams) butter @ room temperature
1 t vanilla extract

2 C (about 15 ounces/430 grams) nonpareil sprinkles for decoration (I used 1 C raw sugar)

For the Vanilla Dough:
Combine flour, sugar and salt and mix on lowest speed just to blend. Stop the mixer and place the butter on top of the flour mixture. Wrap a kitchen towel around the mixer bowl to prevent the flour from flying out of the bowl. Mix on the lowest speed just until it starts to appear lumpy. Stop the mixer and add the vanilla. Mix on the lowest speed just until the mixture is combined. Transfer the dough to a bowl, cover and refrigerate for 15 minutes.

For the Chocolate Dough:
Use the same instructions above, placing the flour, sugar, cocoa powder and salt in the bowl and mixing on the lowest speed to blend. Add the butter and proceed as above, then add the vanilla. Transfer the dough to a bowl and if too soft, cover and refrigerate for 15 minutes.

To form into logs:
Divide the Vanilla Dough into thirds, with each piece weighing about 7 1/2 ounces (215 grams). Divide the Chocolate Dough the same way. You will work with one-third of each dough at a time.

On a piece of parchment or clean work surface, flatten one piece of Vanilla Dough into a 7" x 5" rectangle. Repeat this with a piece of the Chocolate Dough. Place the chocolate rectangle on top of the vanilla rectangle, then cut the stack in half crosswise to create 2 pieces, each about 3 1/2" x 5". Place one half on top of the other half to create 4 layers. (You may need a dough scraper to help with this.) Press or roll the stack into a 9" x 4" rectangle. Cut the stack in half lengthwise to create two 9" x 2" pieces. Place one piece on top of the other to create a long narrow stack with 8 layers.

Carefully twist each end of the dough once or twice, gently working toward the center. Use your hands to twist the pattern and shape the swirled dough into a log about 8 1/2 ” x 2”. Set aside. Repeat this process with the remaining pieces of each dough to form two more logs. Compress each log with your hands so it is compact, gently rolling back and forth until the log is round and uniformly shaped.

Roll each log in the sprinkles to coat. If the dough is soft, set the coated logs on a baking sheet and refrigerate for about 1 hour or until firm enough to handle. Wrap each log in plastic wrap and return to the refrigerator for a few hours to chill thoroughly.

When ready to bake, preheat oven to 325 degrees.

Use a sharp knife to cut generous 1/4” slices and arrange 1/2" apart on baking sheets lined with parchment or a silpat.

Bake one sheet at a time just until they are no longer shiny on top and are lightly golden on the bottom, about 10 - 12 minutes. Cool completely on wire rack.

Cookies can be stored in an airtight container at room temperature for up to 10 days.