iamchum/robs.kitchen_recipe_dataset huggingface dataset:
New Orleans BBQ Shrimp

Ingredients:
2 pounds large shrimp, peeled and deveined
2 tablespoons Cajun seasoning
2 tablespoons canola oil
6 cloves garlic, smashed and peeled
One 12-ounce light-bodied beer
Juice of 1 lemon
One 8-ounce bottle clam juice
1/4 cup hot sauce, preferably Tabasco
1/4 cup Worcestershire sauce
2 tablespoons apple-cider vinegar
2 dried bay leaves
1 teaspoon whole black peppercorns
1/2 cup (1 stick) cold butter, cut into cubes
1 crusty French baguette

Instructions:
Toss the shrimp with the Cajun seasoning in a medium bowl. Set aside.
Heat the canola oil in a large saucepan over medium-high heat. Once it's hot, toss in the garlic, and sauté until golden, about 3 or 4 minutes. Add the shrimp to the pan, and cook until they turn bright pink, about 1 minute more. Remove the shrimp from the pan with a slotted spoon, and set aside on a plate. Pour in the beer, lemon juice, clam juice, hot sauce, Worcestershire sauce, apple-cider vinegar, bay leaves, and peppercorns; bring to a simmer, and cook for 15 minutes, until the liquid is slightly thickened.
Whisk the cubes of butter into the sauce, and once it's melted, add the shrimp to finish cooking, about 2 minutes more. Serve the shrimp and sauce in bowls with loads of crusty bread for dipping.
Bourbon Bread Pudding

Ingredients:
2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Instructions:
Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
Striped Bass with Heirloom Tomato Scampi

Ingredients:
2 tablespoons olive oil
4 striped bass fillets (6 ounces each)
Salt and freshly ground black pepper
Grated zest and juice of 1 lemon
1/2 bunch thyme sprigs
3 tablespoons Roasted Garlic Oil (page 93)
6 garlic cloves, finely chopped
2 shallots, finely diced
1 tablespoon fennel seeds, toasted in a dry skillet
4 celery ribs, sliced 1/4 inch thick
1 tablespoon drained, chopped capers
1/4 cup dry white wine
1 tablespoon red wine vinegar
Grated zest and juice of 1 lemon
3 pounds mixed heirloom tomatoes, cut in wedges
1 cup tightly packed hand-torn fresh basil leaves

Instructions:
Preheat the oven to 350°F.
In a large ovenproof nonstick skillet, heat the olive oil over medium-high heat. Season the fish liberally with salt and pepper and sprinkle with the lemon zest and juice. Once the oil begins to shimmer, place the fillets skin-side-down in the pan and let them cook, without moving them, until the skin is crisp and golden brown, 45 seconds to 1 minute. Give a light push to loosen the skin from the pan. Add the thyme sprigs to the pan. Transfer the pan to the oven and bake until the fish flakes easily with a fork, 6 to 8 minutes. Remove fish from the oven and transfer to paper towels.
In a large skillet, heat the garlic oil over medium-high heat. Add the garlic, shallots, and fennel seeds and cook, stirring frequently, until the shallots are translucent, about 2 minutes. Add the celery and capers and cook until the celery has softened, about 2 minutes. Add the wine to the pan and cook until it is reduced by half, about 1 minute. Add the vinegar, lemon zest and juice, tomatoes, and basil and cook for 1 to 2 minutes to incorporate the flavors and heat the tomatoes through.
Serve the bass fillets topped with the tomato scampi.
Frozen Coconut Yogurt with Cinnamon

Ingredients:
3 cups 2% plain organic Greek yogurt, Granulated stevia extract equivalent to 1/2 cup sugar, 2 tablespoons coconut milk, 1 teaspoon ground cinnamon, 1 teaspoon coconut extract, 1/2 cup unsweetened shredded coconut

Instructions:
In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.
In the last 5 minutes of the maker's cycle, add the shredded coconut.
Grass-Fed Beef Meatloaf in a Bacon Blanket

Ingredients:
1 cup fresh bread crumbs (ground in food processor from 2 slices of bread)
1/2 cup milk
1 medium onion, finely chopped
2 medium carrots, finely chopped
1 large celery rib, finely chopped
4 large garlic cloves, finely chopped
2 tablespoons olive oil
Salt
"1 1/2 pounds ground grass-fed beef (preferably ground once; see Cooks Notes)", "1/2 pound ground pork (preferably shoulder, not lean; and ground once; see Cooks Notes)", 1/2 cup ketchup
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
"2 teaspoons smoked paprika (optional; see Cooks Notes)", 1/2 teaspoon freshly ground black pepper
6 bacon slices, halved crosswise
A large
heavy rimmed sheet pan or flameproof roasting pan (not glass); instant-read thermometer

Instructions:
Heat oven to 375°F with rack in middle.
Meanwhile, stir together bread crumbs and milk in a large bowl and set aside.
Cook onion, carrot, celery, and garlic in oil with 1 teaspoon salt in a heavy 12-inch skillet over medium heat, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat and cool.
Combine beef, pork, ketchup, eggs, Worcestershire sauce, smoked paprika, pepper, 1 teaspoon salt, and cooked vegetables with bread crumbs and mix with your hands until vegetables are well distributed and mixture is cohesive.
Form mixture into a 12-inch loaf, about 4 1/2 inches wide, in pan, and lay bacon slices crosswise over it.
Roast in oven until an instant-read thermometer inserted into the center registers 160°F, 40 to 45 minutes.
If the bacon on top isn't crisp, reset oven to broil and broil the meatloaf, 4 to 5 inches from the heat, until bacon is crisp and browned, 2 to 3 minutes.
Let meatloaf rest in pan 10 minutes before transferring to a platter.
Golden Scalloped Potatoes

Ingredients:
"2 pounds medium to large boiling potatoes, such as Yukon gold (see Cooks Notes)", 2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
Salt
Freshly ground black pepper
2 cups milk
4 ounces sharp Cheddar or Gruyère, coarsely grated (1 cup; optional)
Mandoline or vegetable slicer; 2-quart flameproof shallow baking dish (not glass)

Instructions:
Heat oven to 375°F with rack in middle. Butter baking dish.
Peel and thinly slice potatoes into a large bowl and toss with butter. Spread potatoes in an even layer in the baking dish.
Put flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a heavy medium saucepan and slowly whisk in milk until the mixture is smooth.
Bring milk mixture just to a boil over medium heat, whisking constantly (it will thicken slightly), and pour it over the potatoes. Cover pan tightly with foil and bake in oven until potatoes are tender, 35 to 40 minutes.
Remove foil and sprinkle with cheese, if using. Reset oven to broil and broil potatoes, about 4 to 5 inches from heat, until browned and bubbling, 2 to 3 minutes.
Best Friends Forever Brownies

Ingredients:
3 ounces unsweetened chocolate (100 percent cacao), chopped
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces
1 1/2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt (if you have fine sea salt, use it)
1/2 cup all-purpose flour
"1/4 cup unsweetened cocoa (any type, as long as its unsweetened)", 3/4 cup walnuts, chopped
8-inch square baking pan

Instructions:
Heat oven to 325°F with rack in middle. Lightly grease or butter pan and line with crisscrossed sheets of parchment or foil, leaving a 1-inch overhang.
Melt chocolate with butter in a large metal bowl set over a pan of simmering water, stirring occasionally, until smooth. Remove bowl from pan and let cool 5 minutes.
Add sugar and whisk well.
Add eggs, 1 at a time, whisking well after each addition, and whisk mixture vigorously until smooth and cohesive.
Whisk in vanilla and salt.
Add flour and cocoa and stir with whisk until incorporated and batter is smooth.
Fold in nuts with a rubber spatula.
Spread batter evenly in pan and bake until a wooden pick comes out clean, about 40 minutes.
Cool brownies completely in pan on a rack.
To remove them easily from the pan, use the parchment overhangs to lift the brownies, still on the parchment, from the pan. Cut brownies into serving pieces.
Caramel Apple Crisp

Ingredients:
1 cup all-purpose flour
6 tablespoons sugar
3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract (optional)
1/2 cup sliced almonds
2/3 cup sugar
1/4 cup unsweetened apple juice
3 tablespoons cold unsalted butter, cut into small pieces
Pinch of salt
4 pounds baking apples such as Golden Delicious, Gala, or Crispin (about 7 large), peeled, cored, and cut into 1-inch-thick slices
2- to 2 1/2-quart shallow baking dish

Instructions:
Preheat oven to 375°F with rack in middle. Butter baking dish
Pulse together flour, sugar, butter, salt, and extracts in a food processor until some large clumps form.
Set aside 1/4 cup for filling and transfer remaining topping to a bowl. Stir in almonds.
Cook sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until sugar is melted into a deep-golden caramel.
Remove from heat and carefully add apple juice, butter, and salt (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
Put apples in a large bowl and toss with reserved topping mixture and caramel, then spread in baking dish. (Dish will be very full.)
Scatter clumps of topping over apples, squeezing small handfuls of topping into clumps when necessary.
Bake until apples are tender and top is golden and crisp, about 1 hour. Cool to warm or room temperature.
Lemony Green Beans and Peas

Ingredients:
1/2 pound (8 ounces) fresh green beans, trimmed and cut into 1/2- to 3/4-inch pieces
1 1/2 cups (8 ounces) frozen peas
1 tablespoon unsalted butter, cut into pieces
1 teaspoon grated lemon zest
Salt
Freshly ground black pepper

Instructions:
Add green beans to a 3- to 4-quart pot of very well salted boiling water, and cook, uncovered, until barely tender, 4 to 5 minutes.
Stir in peas and cook, uncovered, until beans and peas are tender, 2 to 3 minutes.
Meanwhile, put butter and zest in a large bowl.
Drain vegetables in a sieve and add to bowl. Toss until well coated with butter and zest.
Season with salt and pepper.
Roasted Squash with Mint and Toasted Pumpkin Seeds

Ingredients:
2 medium acorn or butternut squash or small sugar pumpkins (about 3 pounds total)
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/4 cup shelled pumpkin seeds (pepitas)
1 tablespoon aged balsamic vinegar
1/4 cup fresh mint leaves
torn

Instructions:
Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.
Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt. DO AHEAD: Squash and toasted pumpkin seeds can be made 4 hours ahead. Let stand separately at room temperature. Rewarm squash before serving.
Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.
Pumpkin Agnolotti

Ingredients:
1/2 cup canned pumpkin purée, 1/4 cup grated Parmesan, plus more for sprinkling, 1/8 teaspoon sugar, 1/4 teaspoon lemon zest, Salt and pepper, 18 round or square wonton wrappers, 1 egg, lightly beaten, 2 tablespoons butter, 1/4 cup crème fraîche, Pumpkin seeds, toasted and shelled

Instructions:
Mash pumpkin purée, Parmesan, sugar, and lemon zest in a medium bowl. Season with salt and pepper. Arrange wonton wrappers on a work surface. Brush edges with lightly beaten egg. Place 1 teaspoon filling on bottom half; fold top half over, gently pressing edges to seal. Boil ravioli in salted water until just tender, about 3 minutes.
Melt butter with crème fraîche in a sauté pan. Add ravioli and 2 tablespoons pasta cooking liquid; toss to coat. Season to taste with salt and pepper. Top with grated Parmesan and pumpkin seeds (pepitas).
Spiced Glazed Carrots with Sherry & Citrus

Ingredients:
2 bunches of thin carrots (2 pounds), cut into 1" pieces (about 4 cups)
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon kosher salt plus more for seasoning
12 whole black peppercorns
1 bay leaf
1 tablespoon fresh clementine juice or orange juice
2 tablespoons Sherry or sweet vermouth, divided
2 pinches ground cloves
1 tablespoon fresh tarragon leaves
1/4 teaspoon freshly grated clementine zest or orange zest

Instructions:
Bring carrots, butter, 1/2 teaspoon salt, peppercorns, bay leaf, and 1/2 cup water to a boil in a medium saucepan over medium heat. Reduce heat to a simmer, cover, and cook, stirring occasionally, until just tender, 7-8 minutes. Using a slotted spoon, transfer carrots to a medium bowl.
Add clementine juice, 1 tablespoon Sherry, and ground cloves to skillet and cook until glaze forms, 7-8 minutes. Stir in carrots and remaining 1 tablespoon Sherry. Season carrots to taste with salt. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm over medium heat before continuing, adding water by teaspoonfuls if dry.
Transfer to a serving plate. Garnish with tarragon and clementine zest.
Cajun-Spiced Turkey

Ingredients:
1 12-14-pound turkey, patted dry
Kosher salt and freshly ground black pepper
1 1/2 cup Cajun Spice Mix
1 celery stalk, coarsely chopped
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1/4 cup (or more) olive or vegetable oil

Instructions:
Set a rack inside a large heavy roasting pan. Season turkey lightly inside and out with salt and pepper, then with spice mix, massaging it into the skin. Transfer turkey, breast side down, to prepared pan and refrigerate, uncovered, overnight.
Remove turkey from refrigerator; let stand at room temperature for 1 hour.
Preheat oven to 375°F. Mix celery, pepper, and onion in a medium bowl. Fill turkey cavities with vegetable mixture, scattering any remaining vegetables over bottom of roasting pan. Brush turkey with oil.
Roast turkey, basting occasionally, for 1 hour. Using paper towels, flip turkey. Roast, basting occasionally, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 1-1 1/2 hours longer. Transfer to a platter. Let rest for at least 20 minutes before carving.
Candied Mandarin Oranges with Cranberries

Ingredients:
10 large or 20 small mandarin oranges
3 cups sugar
3 tablespoons St-Germain (elderflower liqueur)
1 cup fresh (or frozen
thawed) cranberries

Instructions:
Using a sharp paring knife, slice tops and bottoms from oranges. Cut off peel and white pith. Set aside.
Bring sugar and 3 cups water to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Add St-Germain and oranges. Remove from heat; cover and let stand overnight at room temperature.
Preheat broiler. Line a rimmed baking sheet with foil. Using a slotted spoon, transfer oranges from saucepan to prepared sheet; reserve syrup. Broil until oranges are browned in spots, 3-4 minutes per side. Transfer to a platter; set aside.
Place cranberries in a small saucepan. Add enough syrup from oranges to cover, reserving the remaining syrup for another use. Bring to a boil; reduce heat to medium and simmer until berries are soft and begin to burst, 5-7 minutes. DO AHEAD: oranges and cranberries can be prepared 2 hours ahead. Let stand at room temperature.
Spoon cranberries with juices over caramelized mandarins. Serve warm or at room temperature.
Oyster-Cornbread Stuffing

Ingredients:
2 cups low-salt chicken broth
1 sprig sage plus 1 tablespoon thinly sliced sage leaves
1 sprig rosemary
1 pound breakfast sausage, casings removed
1/4 cup (1/2 stick) unsalted butter
2 medium onions, finely chopped
1 1/2 cups finely chopped celery
1/4 cup finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh thyme
Kosher salt, freshly ground pepper
4 dozen small shucked oysters in their liquor (about 1 cup liquor)
4 large eggs, whisked
12 cups savory (not sweet) cornbread cut into 3/4" cubes
stale or toasted in a 300° oven until dry

Instructions:
Preheat oven to 350°. Combine broth, sage sprig, and rosemary sprig in a small saucepan; bring to a boil. Remove pan from heat and let stock steep until ready to use.
Meanwhile, heat a large skillet over medium heat and cook sausage, breaking it up with a spoon, until cooked through, 7-8 minutes. Using a slotted spoon, transfer sausage to a large bowl, leaving any rendered fat in pan.
Melt butter in skillet; add onions and celery and cook until softened, about 10 minutes. Add onion mixture, sliced sage, parsley, and thyme to bowl with sausage. Mix well; season with salt and pepper. Add oysters with liquor, reserved broth (sprigs removed), and eggs; toss to combine. Add cornbread; toss until well blended and cornbread absorbs most of liquid.
Spoon stuffing into a 3-quart baking dish. If any liquid remains in bowl, drizzle 1/4 to 1/2 cup over to moisten cornbread (amount varies depending on dryness of cornbread). Bake until browned and liquid is absorbed, 1 hour-1 hour 15 minutes, tenting with foil if top gets too dark.
Tandoori Turkey

Ingredients:
2 1/2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon plus 1 teapsoon whole black peppercorns
1 tablespoon ground cardamom
2 teaspoons chili powder
1 teaspoon dried fenugreek
1 teaspoon whole cloves
1 3"-4" cinnamon stick, broken into pieces
1/4 teaspoon ajwain seeds
24 bay leaves, crumbled
3 tablespoons black cardamom pods
2 1/2 tablespoons cumin seeds
2 tablespoons black peppercorns
1 1/2 tablespoons green cardamom pods
1 tablespoon coriander seeds
2 teaspoons ajwain seeds
2 teaspoons whole cloves
1 3"-4" cinnamon stick, broken into pieces
1 12-14-pound turkey
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 tablespoon cumin seeds
1 medium red onion, chopped
2 celery stalks, chopped
4 garlic cloves
4 cups (1 quart) plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 tablespoons tandoori masala
2 tablespoons garam masala
2 teaspoons chili powder
1 teaspoon freshly ground black pepper
Ingredient info: All spices can be found at Indian markets and kalustyans.com.
A turkey roasting bag

Instructions:
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Working in batches, finely grind mixture in a spice mill. Sift through a medium-mesh strainer into a small bowl; stir to combine. DO AHEAD: Can be made 1 month ahead. Store airtight at room temperature.
Pat turkey dry with paper towels. Rub inside and out with salt; transfer to roasting bag. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic.
Purée all ingredients in a blender. Pour marinade into roasting bag. Smear all over turkey. Tie bag and arrange turkey, breast side down, in a large heavy roasting pan. Refrigerate overnight.
Let turkey stand in bag at room temperature for 1 hour. Turn breast side up. Create steam holes in bag if required by manufacturer's instructions.
Preheat oven to 400°F. Roast turkey for 30 minutes. Reduce heat to 350°F. Roast until an instant-read thermometer inserted into thickest part of thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Cut top of bag open, being careful of steam and juices, and pull back over turkey. Roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°F, 15-30 minutes longer.
Transfer to a platter. Let rest for at least 20 minutes before carving.
Meanwhile, strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about 20 minutes.
Carve turkey. Serve with accompanying gravy.
Pear Upside-Down Cake

Ingredients:
9 tablespoons unsalted butter, room temperature, divided, plus more
3/4 cup plus 3 tablespoons unbleached all-purpose flour
3 tablespoons coarse yellow cornmeal or polenta
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1 cup sugar, divided
2 medium pears (about 1 pound)
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
Whipped cream or caramel gelato (optional)
An 8"-diameter round cake pan with 2"-high sides

Instructions:
Preheat oven to 350° F. Butter pan; line bottom with a parchment-paper round. Whisk flour, cornmeal, baking powder, and salt in a small bowl. Stir 1/4 cup sugar and 2 tablespoons water in a small saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high. Boil syrup without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns dark amber, 8-10 minutes. Remove pan from heat; add 1 tablespoon butter (caramel will bubble vigorously) and whisk until smooth. Pour caramel into prepared cake pan and swirl to coat bottom.
Peel, halve, and core the pears. Place flat on a work surface and cut lengthwise into 1/8"-thick slices. Layer slices over caramel, flat side down, overlapping as needed.
Mix remaining 3/4 cup sugar, 8 tablespoons butter, and vanilla in a large bowl. Using an electric mixer, beat on medium speed until light and fluffy, about 3 minutes. Add yolks one at a time, beating to blend between additions and occasionally scraping bowl. Beat in flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture.
Using clean, dry beaters, beat egg whites on low speed in a medium bowl until frothy. Increase the speed to medium and continue to beat until whites form soft peaks. Fold about 1/4 of the whites into cake batter. Add in remaining whites; gently fold just to blend. Pour batter over pears in pan; smooth top.
Bake cake, rotating pan halfway through, until top is golden brown and a tester inserted into the center comes out with a few small moist crumbs attached, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a thin knife around inside of pan to release cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Invert cake onto a plate; remove parchment paper. Serve warm or at room temperature with whipped cream or caramel gelato, if desired.