iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Ukrainian Grain Pudding

Ingredients:
1 1/2 cups pearl barley, 3/4 cup poppy seeds, 1/2 cup sliced almonds, 1/2 cup honey, 1/2 teaspoon salt, 7 dried apricots, thinly sliced, 1/2 cup raisins, 1/4 cup sugar, optional, 1/2 teaspoon cinnamon, optional

Instructions:
In medium saucepan over high heat, combine barley and 5 cups water. Cover and bring to boil, then reduce heat to low and simmer until tender, about 30 minutes, adding more water if necessary to keep barley covered.
Meanwhile, bring small saucepan water to boil. Stir in poppy seeds, then remove from heat and let stand, covered, 30 minutes.
Meanwhile, in small, dry skillet over moderate heat, toast almonds, shaking pan constantly, until browned and fragrant, about 4 minutes. Set aside.
In fine-mesh sieve, drain poppy seeds, then transfer to food processor. Process until finely ground. When barley is tender, drain, reserving 1/2 cup of liquid. (If there isn't enough, add water to make 1/2 cup.) Transfer barley to large bowl. Stir in reserved liquid, honey, and salt. Stir in toasted almonds, ground poppy seeds, apricots, and raisins.
Preheat the oven to 325°F. Lightly butter 8-inch square baking dish or 2-quart shallow casserole dish. Press barley mixture evenly into pan. Bake 20 minutes, then cool in pan, cover, and chill overnight.
In small bowl, whisk together sugar and cinnamon. Spoon chilled kutia into small bowls, sprinkle with cinnamon-sugar if desired, and serve.
Scottish Sharp-Cheddar Shortbread

Ingredients:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Instructions:
Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
Norwegian Flatbreads

Ingredients:
4 medium-large russet potatoes (about 2 pounds), finely diced
5 tablespoons unsalted butter, cut into 1/2-inch slices
1 3/4 teaspoons kosher salt
1/2 cup heavy cream
2 cups unbleached all-purpose flour
1/2 cup sugar
1 teaspoon cinnamon
About 3 cups unbleached all-purpose flour
4 tablespoons salted butter
melted

Instructions:
In medium saucepan over high heat, combine potatoes and cold water to cover. Cover and bring to boil, then reduce heat to low and simmer until tender, about 15 minutes. Drain well and force potatoes through ricer or food mill into large bowl. Stir in butter. Add salt and cream and stir until smooth. Add flour and stir until dough forms (do not overmix). Cover and chill at least 6 hours and up to 3 days.
In small bowl, whisk together sugar and cinnamon. Lightly oil 10-inch cast iron skillet and set over moderately low heat. Have ready rolling pin, pastry bench scraper, and thin metal spatula.
Turn dough out onto well-floured work surface. Using pastry bench scraper, cut in half and return half to bowl. Cut other piece in half again; cut 1 piece into 8 small pieces and reserve other piece.
Pat 1 small piece to flatten. Dough may be very soft and sticky, depending on moisture content of potato — add some of 3 cups flour as needed to prevent sticking. Using scraper, flip dough over and pat again to flatten. Roll patty out to 7-inch circle.
Using pastry bench scraper, carefully transfer flatbread to hot skillet and cook until dough bubbles and is beginning to brown underneath, less than 1 minute. Using thin, flexible metal spatula, flip flatbread over and cook other side until lightly brown, about 1 minute. Transfer to plate and brush off any excess flour. Scrape any excess flour out of skillet.
Repeat rolling and cooking with 8 small pieces of dough, then divide remaining piece of dough on counter into 8 pieces and roll and cook each piece. Repeat process with remaining dough in bowl to make 32 flatbreads.
To serve, brush warm lefse with melted butter, sprinkle with cinnamon-sugar, and roll up. Serve warm.
Italian Almond Cookies

Ingredients:
2 1/4 cups blanched whole almonds (about 12 ounces), plus 15 for garnishing
2/3 cup sugar
2 large egg whites, at room temperature
1/4 teaspoon salt
1/2 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
15 glacéed cherries

Instructions:
Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
Chilean Christmas Bread

Ingredients:
Pinch of sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
3/4 cup unbleached all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
1/2 teaspoon salt
Finely grated zest of 1 orange or lemon
4 large eggs, room temperature
3 cups unbleached all-purpose flour
1 1/2 teaspoons brandy
1 1/2 teaspoons pure vanilla extract
1/2 cup dried or glacéed cherries
1/3 dark raisins
1/3 cup golden raisins
1/3 cup candied ginger or lemon or orange peel
1 tablespoon unsalted butter
melted

Instructions:
In 2-cup glass measuring cup, stir together 1/2 cup warm water (105°F to 115°F) and sugar. Sprinkle yeast over and stir, then let stand until foamy, about 5 minutes. Stir in flour, cover with plastic wrap, and let stand at room temperature until sponge rises to top of measuring cup, 20 to 30 minutes. Uncover and stir mixture down.
In bowl of electric mixer fitted with paddle attachment, beat butter and sugar until fluffy, about 5 minutes. Add salt and zest and beat until combined. Add 3 eggs, 1 at time, beating well after each addition. Add sponge and beat until combined. Add 2 cups flour and mix at low speed until combined. Add remaining 1 cup flour, remaining 1 egg, brandy, and vanilla and mix at low speed until smooth.
Increase speed to medium and beat dough until smooth and elastic, about 5 minutes. Add cherries, dark and golden raisins, and candied fruit, and mix at low speed until incorporated.
Lightly butter clean, large bowl. Turn dough out onto work surface and form into ball. Transfer dough to bowl and turn to coat with oil. Cover bowl snugly with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
Line 8-inch diameter (at top) flowerpot with foil and lightly grease foil. (Alternatively, lightly grease 9-inch diameter springform pan with 3-inch-high sides.) Turn dough out onto work surface and knead 1 minute, then transfer to pot or pan. Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
Arrange rack in lower third of oven and preheat to 375°F. Remove plastic wrap from dough in pan and transfer pan to oven. Bake 20 minutes, then lay sheet of foil loosely on top of loaf. Continue baking until bread is nicely puffed and golden-brown, about 25 to 30 minutes more. Cool in pan on rack 10 minutes, then unmold and cool completely before slicing and eating.
Chocolate Grapes

Ingredients:
1 pound cold firm seedless grapes, stems removed, 4 ounces 60% semisweet chocolate, melted, at body temperature, 1 to 2 tablespoons unsweetened cocoa powder

Instructions:
Dry the grapes well and place them in a bowl large enough to toss them easily. Line a baking sheet with a Silpat or parchment paper.
Add the chocolate to the grapes about 1 tablespoon at a time, stirring well with a spatula, carefully scraping the sides of the bowl and folding through the center of the grapes to coat all of them evenly.
When the chocolate begins to set, using a small strainer, sprinkle the cocoa powder little by little over the surface. Gently toss or stir the grapes as you sift, continuing to add the cocoa until all of the grapes are well coated and separated. Spread on the prepared sheet.
Cover with plastic wrap and refrigerate until the chocolate is set, or for up to 1 day.
Trio of Mini Pound Cakes

Ingredients:
1 tablespoon poppy seeds
2 tablespoons fresh lemon juice
1/4 cup mini chocolate chips
1 teaspoon all-purpose flour
1/2 very ripe banana
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
4 large eggs
2 teaspoons pure vanilla extract
1/4 cup whole milk
1/2 teaspoon finely grated lemon zest

Instructions:
In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
Divide remaining vanilla batter among remaining 3 prepared pans.
Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.
Panettone with Candied Fruit

Ingredients:
1/4 teaspoon sugar
1 teaspoon active dry yeast
2/3 cup all-purpose flour
1 teaspoon active dry yeast
2 large egg yolks
1 tablespoon sugar
1 1/3 cups flour
3 1/2 cups flour
9 large egg yolks
1/3 cup plus 1 tablespoon milk
2 tablespoons honey
3/4 cup sugar
20 tablespoons (2 1/2 sticks) unsalted butter
2 teaspoons salt
1 teaspoon vanilla extract
1 cup mixed candied fruit (such as glacéed cherries and citron, orange, or lemon peel), diced
1 cup golden raisins
*Available at baking supply stores and www.sugarcraft.com.
2 (8-inch) or 8 (3 1/2-inch) paper panettone molds*

Instructions:
In bowl of standing mixer fitted with dough hook, combine 1/3 cup warm water (105°F to 115°F) and sugar. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Add flour and mix at low speed until smooth, about 2 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours. (Can be made 5 days ahead. Stir down starter, cover and chill. Bring to room temperature before using.)
In small bowl, stir together 1/4 cup warm water (105°F to 115°F) and yeast. Let stand until yeast dissolves, about 5 minutes. Attach bowl containing biga to standing mixer fitted with dough hook, pour in yeast mixture, and mix at low speed until combined, about 2 minutes. Add egg yolks, sugar, and flour and mix at medium speed until shiny and smooth, about 5 minutes. Cover bowl with plastic wrap. Let rise in warm, draft-free place until tripled in volume, about 3 hours.
Attach bowl containing dough to standing mixer fitted with dough hook and add flour, egg yolks, milk, honey, 1/4 cup sugar, and 10 tablespoons butter. Mix at medium speed until blended, about 3 minutes, then add salt, vanilla, and remaining sugar. Mix at medium speed until well blended, about 5 minutes more.
With mixer running, add remaining 10 tablespoons butter, 1 tablespoon at time. (Dough will become smooth and shiny and will pull away from sides of bowl.) Add candied fruit and raisins and mix until blended, about 1 minute. Form dough into ball and transfer to large bowl. Cover with clean kitchen towel and let rise in warm, draft-free place until doubled in volume, about 3 hours.
Preheat oven to 350°F. Butter 2 (8-inch) or 8 (3 1/2-inch) paper panettone molds. Punch down dough, then turn out onto work surface. Divide dough into 2 pieces and form each into ball. (If using small molds, divide dough into 8 small balls.) Place 1 ball in each mold. Cover with clean kitchen towel and let rise in warm, draft-free place until dough has risen past the rim and springs back when poked, about 1 hour.
Bake until golden brown, about 45 to 50 minutes. To cool, stick 2 skewers through base of each mold and suspend bread upside down by resting skewers on 2 containers taller than bread. (This helps keep bread from deflating during cooling.)
When loaves are cool, wrap well in plastic wrap, then in parchment or tissue paper. Store at room temperature.
Deep-Fried Poached Eggs with Creamed Spinach and Serrano Ham

Ingredients:
1 cup heavy cream
1/2 cup plus 2 teaspoons all-purpose flour
2 tablespoons finely chopped shallot
1 tablespoon unsalted butter
1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
1/8 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups coarse fresh bread crumbs (from firm white bread)
4 poached large eggs >
3 oz thinly sliced serrano ham or prosciutto
7 to 8 cups vegetable oil
1 large egg, lightly beaten with 0 teaspoon water
a deep-fat thermometer

Instructions:
Whisk together cream and 2 teaspoons flour in a small bowl until just combined.
Cook shallot in butter in a 9- to 10-inch heavy skillet over moderately low heat, stirring occasionally, until shallot is softened, about 3 minutes. Add spinach, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, until excess liquid is evaporated, about 2 minutes. Stir cream mixture, then add to spinach and cook, stirring occasionally, until cream is slightly thickened, about 2 minutes. Remove from heat.
Stir together bread crumbs, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Spread remaining 1/2 cup flour on a plate and set aside for dredging.
Gently blot any water from top of poached eggs with paper towels, then sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Carefully dredge 1 poached egg in flour, dusting off excess. Transfer to beaten egg, spooning to coat completely, then transfer with a slotted spoon to bread crumbs, letting excess egg drip off. Coat with crumbs and transfer to a plate. Repeat with remaining poached eggs, 1 at a time.
Cut sliced ham crosswise into 1/4-inch-wide strips.
Heat 1 1/2 inches oil in a 3- to 4-quart heavy saucepan (about 1 1/2 inches deep) over high heat until deep-fat thermometer registers 375°F. Fry ham in oil, stirring occasionally with a clean slotted spoon to separate strips, until crisp, 15 to 20 seconds. Transfer ham to paper towels to drain.
Return frying oil to 375°F.
Lower 2 eggs (1 at a time on slotted spoon) into hot oil and fry until golden brown, 15 to 20 seconds. Transfer fried eggs to paper towels to drain. Repeat with remaining 2 eggs.
Reheat spinach over low heat, stirring constantly and adding more cream or water to loosen mixture if necessary, about 1 minute.
Divide creamed spinach among 4 plates, then top with poached eggs and ham.
Poached Eggs

Ingredients:
1 teaspoon vinegar, 4 very fresh large eggs

Instructions:
Combine 1 1/2 inches water (about 2 quarts) and vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.
Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.
Hard-Boiled Eggs

Ingredients:
4 large eggs

Instructions:
Put eggs into a 1-quart saucepan, then add enough cold water to cover them by 1/2 inch. Bring water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil, uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold water 15 minutes, adding more cold water or ice to keep water cold.
Parsley-Crouton Omelets with Gruyère

Ingredients:
2 cups cubed (1/2-inch) firm white bread
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
1/2 cup finely chopped fresh parsley
1 small garlic clove, finely chopped
3 1/2 oz Gruyére cheese (1 cup)
12 large eggs
4 teaspoons water
1 scant teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
a well-seasoned 9 1/2-inch carbon-steel French omelet pan

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Toss bread cubes with butter in a shallow baking pan, then bake until golden and crisp, 10 to 15 minutes. Sprinkle with salt.
Stir together parsley and garlic in a small bowl. Coarsely grate cheese (1 cup).
Beat together 3 eggs, 1 teaspoon water, scant 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl with a fork until combined.
Heat omelet pan over moderately high heat until hot, then add 1 tablespoon butter and heat, swirling pan, until foam subsides and begins to brown near edge of pan. Pour beaten eggs into skillet, then cook, shaking pan back and forth quickly with one hand while stirring eggs in a circular pattern with a heatproof rubber spatula with the other hand, until eggs begin to set. Quickly spread set eggs evenly in skillet and sprinkle with 1/4 cup cheese and 1 tablespoon parsley-garlic mixture, then cook until omelet is just set, about 30 seconds to 1 minute. Add one fourth of croutons (about 1/3 cup) across center of omelet. Holding handle of pan near you, lift edge of omelet closest to handle using a rubber spatula and fold one third of omelet over croutons. Grabbing handle from underneath, tilt pan over plate until unfolded part of omelet slides onto plate, then immediately invert skillet, as if trying to cover plate, to make omelet fold over itself onto plate. Make 3 more omelets in same manner.
Asparagus Mimosa

Ingredients:
1 1/2 lb medium asparagus, trimmed and lower half of stalk peeled, 2 1/4 teaspoons salt, 2 tablespoons tarragon vinegar, 1 tablespoon finely chopped shallot, 1 teaspoon Dijon mustard, 1/8 teaspoon black pepper, 1/3 cup extra-virgin olive oil, 2 hard-boiled large eggs at room temperature

Instructions:
Prepare a bowl of ice and cold water.
Put asparagus in a 12-inch heavy skillet, then cover with cold water. Bring water to a boil and add 2 teaspoons salt, then reduce heat and simmer asparagus, uncovered, until just tender, 6 to 8 minutes. Transfer with tongs to ice water, then to a clean kitchen towel. Pat dry.
Whisk together vinegar, shallot, mustard, pepper, and remaining 1/4 teaspoon salt in a small bowl, then add oil in a slow stream, whisking until emulsified.
Halve eggs, then force through a medium-mesh sieve into another small bowl. Toss asparagus with 1 tablespoon vinaigrette in a large shallow bowl, then divide asparagus among 4 plates. Spoon additional vinaigrette over asparagus and top with egg.
Christmas Rice Pudding

Ingredients:
1 1/2 cups short-grain white rice such as Arborio
1 1/2 cups water
1 (2-inch) piece cinnamon stick
3/4 teaspoon salt
1 qt whole milk
2 tablespoons sugar
2 tablespoons heavy cream
Accompaniments: warm milk; sugar (preferably turbinado); ground cinnamon

Instructions:
Bring rice, water, cinnamon stick, and salt to a simmer in a 4- to 5-quart heavy pot, then reduce heat to low and gently simmer, covered, until water is absorbed, 8 to 10 minutes.
Add 2 cups milk with sugar and cream and simmer, uncovered, stirring occasionally, until rice has absorbed most of milk but is still creamy, about 10 minutes. Add 1 cup milk and simmer, stirring occasionally, 10 minutes. Stir in remaining cup milk and simmer, stirring constantly, until rice is tender, 10 to 15 minutes.
Remove from heat and cover, then let stand 15 minutes. Serve warm.
French Onion Soup

Ingredients:
2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental
2 tablespoons finely grated Parmigiano-Reggiano
6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Instructions:
Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Seven-Layer Salmon Bites

Ingredients:
10 oz whipped cream cheese
1 teaspoon finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
6 (6- by 5-inch) oval slices dark pumpernickel sandwich bread (about 1/3 inch thick)
1/2 lb thinly sliced Scottish smoked salmon
1/4 cup salmon roe (2 oz)

Instructions:
Stir together cream cheese, zest, lemon juice, chives, salt, and pepper in a small bowl. Stack bread slices, then trim to form 4 1/4- by 3 1/4-inch rectangles. Arrange rectangles in 1 layer. Spread each with 1 heaping tablespoon cheese mixture and top with a thin layer of smoked salmon (cut to fit with kitchen shears). Make 1 more layer each of cheese and salmon, then top with remaining cheese. Trim edges to make uniform and chill rectangles on a platter until tops are firm, about 1 hour. Cut rectangles into 8 (1 1/2- by 1-inch) pieces, then top each piece with a rounded 1/4 teaspoon roe.