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Ricotta Quiche with Fresh Berries

April 28th, 2014 by Teresa Jacobson

20140427_104528Sweet Ricotta Quiche:

Topping:

1-1/2 cups all-purpose flour

½ cup sugar

½ cup (one stick) butter

1 tsp ground cinnamon

Mix flour, sugar, butter and cinnamon in food processor. Set aside.

Filling:

¾ cup butter

¾ cup sugar

6 eggs, extra large to jumbo

1 tsp orange extract

1 tsp vanilla extract

2 lbs ricotta cheese

2 9-inch uncooked pie crusts

1 egg white, beaten

Set oven to 350.

In the mixer, cream softened butter and sugar for five minutes at medium high speed. Reduce speed to low and add eggs, one at a time until incorporated. Mix in orange extract and vanilla extract. Add ricotta and mix well again.

Brush pie crusts with egg white and pour in the filling. Sprinkle on the topping. Bake the ricotta quiche for one hour.

Allow to cool. Cover and refrigerate. Make Berry Sauce and refrigerate.

Berry Sauce:

1/3 cup sugar

1 cup frozen strawberries or triple berries

Heat the fruit with sugar for approximately 30 minutes until slightly thickened. Strain if necessary to remove seeds. Pour into nozzle-tip plastic bottle. Cover and refrigerate until ready to use.

Fresh Berries Topping:

There is not an exact science to prepping the berries. Simply choose your favorites. We use sliced strawberries, blue berries and blackberries. Sprinkle with brown sugar – again the amount depends on the tartness of your fruit. Let marinate while prepping your plates for service. Toss and top the sliced pie. Drizzle with the berry sauce.

Lemon Ricotta Pancakes with Sauteed Apples

March 19th, 2013 by Shannon Blackburn

INGREDIENTS:Lemon Ricotta Pancakes with Sauteed Apples

Sauteed Apples:

3                      Granny Smith apples, peeled, cored and sliced

2 T                   Unsalted Butter

3 T                   Sugar

½ t                   Cinnamon

TT                    Lemon juice

 

Pancakes:

4                      Eggs, large, separated

1 1/3 cup        Ricotta

1 ½ T              Sugar

1 ½ T              Lemon zest, grated

½ cup             All-purpose flour

Butter for griddle

 

For the apples:

In a large skillet, sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened.  Sprinkle with sugar and cinnamon and cover for another 5 to 10 minutes, stirring occasionally.  Stir in lemon juice to taste.  Keep warm.

 

For pancakes:

In a bowl, whisk together the egg yolks, ricotta, sugar and zest.  Add the flour and stir to just combined.  In a separate bowl, beat the egg whites and a pinch of salt with electric mixer until they hold a stiff peak.  Whisk in about ¼ of the egg whites into the ricotta mixture.  Gently fold in the rest of the egg whites.

 

Heat griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface.  Brush with butter or the pancakes will stick.  Pour ¼ cup of mixture onto griddle and cook for 1 to 2 minutes per side, or until golden.  Transfer to heatproof platter and keep them warm in a preheated 200°F oven.

YIELD: 12 Pancakes

Curried Fruit Bake

March 10th, 2013 by Shannon Blackburn

Curried Fruit BakeCurried Fruit Bake

Serves 14

 

1 Can Cherries

1 Can Pineapple Chunks

1 Can Mixed Fruit

2 Apples, diced

5 Bananas

 

TOPPING:

2 tsp Curry Powder

2 tsp Cinnamon

2 tsp Nutmeg

1 Cup Brown Sugar

 

1 Stick Butter

 

 

Small dice apples and drain all of the fruit.  Combine all fruits in a 9×13 dish.  Make topping and sprinkle over fruit.

Add 1 Stick of Butter in pats over the top.  Cover and bake at 350 for 20 minutes until sides are bubbly.

 

Great with Vanilla Ice Cream too!!!

NOTE: Can be prepared the night before.  Combine all fruits (EXCEPT Banans & Cherries) cover and refrigerate.  In morning add sliced bananas and cherries, sprinkle with topping and bake.

Blintz Souffle

February 10th, 2013 by Shannon Blackburn

Filling:Blintz Souffle
● 8 oz. cream cheese
● 2 cups Ricotta cheese
● 2 egg yolks
● 1 tablespoon sugar
● 1 teaspoon vanilla

Mix filling ingredients well. Set aside.

Batter:
● 1/3 cup butter, softened
● 1/3 cup sugar
● 6 eggs
● 1 cup flour
● 2 teaspoon baking powder
● 1 1/2 cups sour cream
● 1/2 cup orange juice
● 1 tsp. cinnamon

Strawberry Sauce:
● 1/3 cup sugar
● 1 cup frozen strawberries
● 2 T butter

 

Mix batter in a blender until thoroughly blended.

Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.

Strawberry Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.

 

Preheat oven to 350°. (convection 325)

Bake soufflé for approximately one hour or until slightly golden. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and fresh berries.  Sprinkle with powdered sugar.

Serves 12

 

 

Croissant French Toast with Spiced Compote

February 10th, 2013 by Shannon Blackburn

Croissant French ToastCompote:

  • 1 1/2 cups frozen cranberries (can use craisins)
  • 3/4 cup loosely packed brown sugar
  • 1 Tbsp. + 1 tsp. Grand Marnier
  • 4 medium Fuji apples
  • 4 medium Granny Smith apples
  • 6 Bartlett pears
  • 6 Tbsp. butter
  • 2-3 Tbsp. cinnamon, or to taste
  • 1/8 tsp. ground nutmeg
  • 1/2 cup maple syrup

Batter:

  • 2 cups half-and-half or cream
  • 4 eggs
  • 1 Tbsp. cinnamon
  • 1/4 cup powdered sugar
  • 1 Tbsp. Grand Marnier
  • 24 mini or 12 large croissants
  • Powdered sugar

In a small pan, cook frozen cranberries with about 2 Tbsp. of the brown sugar and 1 tsp. Grand Marnier until tender. Set aside.

Dice apples and pears and sauté in butter over medium heat with brown sugar, cinnamon, and nutmeg, for about 5 minutes. Add 1 Tbsp. Grand Marnier and maple syrup. Continue cooking, stirring often, until tender. Fruit will release some juice during cooking. Be sure to keep this to spoon over croissants with the fruit. Remove from heat, add cranberries and stir. Fruit topping can be made ahead and refrigerated, then reheated before serving.

Mix all ingredients for batter. Use a sharp serrated knife cut croissants in half. Dip each croissant into batter, and allow excess batter to run off. Cook croissants on a griddle or in a skillet as you would French Toast, browning on both sides. Remove from heat, and spoon cooked fruit and juice over the top. Sprinkle with powdered sugar and serve immediately.

Serves 12

 

Ricotta Quiche

February 10th, 2013 by Shannon Blackburn

Topping:Ricotta Quiche

1-1/2 cups all-purpose flour

½ cup sugar

½ cup (one stick) butter

1 tsp ground cinnamon

 

Filling:

¾ cup butter

¾ cup sugar

6 eggs, extra large to jumbo

1 tsp orange extract

1 tsp vanilla extract

2 lbs ricotta cheese

2 9-inch uncooked pie crusts

1 egg white, beaten

 

Warm Strawberry Sauce:
1/3cup sugar
1 cup frozen strawberries

2 T butter

Garnish: Fresh Berries

 

Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.

Topping: Mix flour, sugar, butter and cinnamon in food processor.  Heat oven to 350 degrees.

Filling: In the mixer, cream softened butter and sugar for five minutes at medium high speed.  Reduce speed to low and add eggs, one at a time until incorporated.  Mix in orange extract and vanilla extract.  Add ricotta and mix well again.  Brush pie crusts with egg white and pour in the filling.  Sprinkle on the topping.  Bake for one hour.

Can be made ahead and refrigerated.  Serve at room temperature.  Top with Fresh Berries and Sauce.

 

Praline French Toast

February 10th, 2013 by Shannon Blackburn

1 loaf French bread, cubedPraline French Toast

8 eggs

1 ½ cup half&half

1 T brown sugar

1 t vanilla extract

 

SAUCE:

2 sticks butter

2 cups powdered sugar

1 t vanilla extract

2 T strong coffee (use leftover from breakfast)

1 egg

1 cup chopped pecans

 

Grease 9x13x2-inch baking dish.  In a separate bowl, whisk eggs, half & half, brown sugar and vanilla in until thoroughly combined.   Pour 1 cup of the egg mixture into the bottom of the baking dish.  Place bread cubes in dish and stuff all nooks and crannies.  Pour remaining egg mixture over top of bread, covering all pieces.  Use your hands and push down the bread cubes so each piece has a chance to soak up the eggs.  Cover and refrigerate overnight.

Melt the butter in a saucepan and then add the powdered sugar and stir briskly while cooking until ribbons form.  Add vanilla, bourbon and coffee, cook 3 more minutes over low heat.  Turn off the heat and beat in the egg.  Stir in pecans. Cover, label and refrigerate.

In the morning, allow the French toast to come to room temperature while you preheat the oven and warm the sauce. Pour over French toast mixture and bake at 350°F in water bath for 30 minutes or until set and golden.

Serves 12

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