Ricotta Pound Cake

Ricotta Pound Cake

Makes one 9-inch loaf cake. Approximately 10 servings

• 1 1/2 cups cake flour (I usedall-purpose flour but substituted 3 T cornstarch for same amount of flour)
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups ricotta
  
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 3 large eggs
• Confectioners’ sugar, for dusting
  

• Preheat the oven to 350 degrees. Grease and flour a 9-inch loaf pan.
• Sift together the dry ingredients.
• Cream butter, ricotta, sugar, and vanilla on medium speed 2 minutes. Add eggs, one at a time. . On low speed, add dry ingredients and mix for another 30 seconds.
• Pour the batter into loaf pan and smooth top. Bake the cake for 15 minutes, then turn the pan 180 degrees.Reduce temperature to 325 degrees and bake 50 minutes more until a toothpick comes out clean. Cool in the pan on a wire rack for 15 minutes, then invert on the rack to cool completely.
• Dust with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.

Sourdough Waffles

Sourdough Waffles

• 2 cups of Sourdough Starter
• 2 Eggs, separated
• 1/4 cup of milk
• 1/4 cup flour
• 1 tablespoon fresh ground ginger or 1 tsp. of dry ground ginger
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 to 4 tablespoons of cooking oil or melted butter

1. Beat egg whites.
2. Mix all other ingredients.
3. Fold in egg whites.
4. Bake in waffle iron following manufacturer directions.

May also be used for pancakes.

Recipes to Try

• Homemade Gingerale

• 1 1/2 ounces finely grated fresh ginger
• 6 ounces sugar
• 7 1/2 cups filtered water
• 1/8 teaspoon active dry yeast
• 2 tablespoons freshly squeezed lemon juice
  

1. Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour.
2. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F.
3. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation.

http://www.foodnetwork.com/recipes/alton-brown/ginger-ale-recipe/index.html

Pineapple Margahooties

PINEAPPLE TEQUILA

• 2 pineapples, trimmed & cubed
• 2 vanilla beans
• 1/2 cup brown sugar
• 3 liters tequila
  

THE MARGAHOOTIE

• 12 oz frozen lime juice concentrate
• 12 oz pineapple tequila
• 4 pineapple chunks
• ice
  

1. Put pineapple tequila ingredients into a tight sealing jar. Leave for at least a week, stirring every so often.
2. Make margahootie: put first three ingredients in blender and fill to top with ice. Blend
3. until smooth and frozen.
4. You can top up your jar of pineapple tequila with more tequila as you take it out, but the taste does get diluted. Tequila to pineapple is just a suggestion. I have a large suntea jar and after I put the pineapple, vanilla, and sugar in the jar, I fill'er up.

http://eat.at/swap/forum4/16_Richard_in_Cincy_s_Pineapple_Margahooties

Chocolate Gelato

There are no eggs in this recipe — it's the cornstarch that gives the gelato a smooth, silky texture. Fine-quality chocolate provides its rich flavor.

• 3 cups whole milk
• 1/4 cup sugar
• 3 tablespoons cornstarch
• Scant 1/4 teaspoon salt
• 7 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
  

1. Special equipment: an ice cream maker
2. preparation
3. Bring 2 1/4 cups milk just to a boil in a 4-quart heavy saucepan over moderate heat. While milk is heating, whisk together sugar, cornstarch, salt, and 1/4 cup (cold) milk in a bowl until smooth, then whisk into boiling milk and bring to a boil over moderate heat, whisking. Boil, whisking frequently, 3 minutes (mixture will be very thick). Remove from heat.
4. Bring remaining 1/2 cup (cold) milk just to a boil in a 1-quart heavy saucepan over moderate heat. Pour hot milk over chocolate in a bowl and let stand until chocolate is melted, about 1 minute, then whisk until smooth. Stir into cornstarch-milk mixture and force through a fine-mesh sieve into a bowl. Cool slightly, stirring frequently to prevent a skin from forming, then cover surface with wax paper and chill until cold, at least 1 1/2 hours.
5. Freeze mixture in ice cream maker, then transfer to an airtight container and freeze until hardened, about 3 hours. Let soften 5 minutes before serving.
   

http://www.epicurious.com/recipes/food/views/Chocolate-Gelato-108521

Pistachio Gelato

This delectable Italian specialty is cool, creamy, lightly nutty, and especially delicious when paired with our Chocolate Gelato.

• 4 cups milk
• 1 cup sugar
• 3 tbsp. cornstarch
• 2 cups shelled unsalted pistachios, finely ground in a food
• processor or spice mill
  

1. Bring 3 cups of the milk to a simmer in a medium saucepan over medium heat, then remove from heat. Combine remaining 1 cup milk, sugar, and cornstarch in a bowl, then stir into hot milk. Return pan to heat and cook, stirring constantly, until mixture thickens slightly, 8–10 minutes.
2. Put pistachios into a large bowl and stir in hot milk mixture. Set aside to let cool, stirring often, then cover and refrigerate overnight.
3. Strain mixture through a fine sieve into a bowl, pressing ground pistachios with the back of a wooden spoon. Discard pistachios. Process mixture in an ice cream maker according to manufacturer's directions.
   

http://saveur.com/food/classic-recipes/pistachio-gelato--50366.html/div>

Van Cleve Sunrise Casserole

Van Cleve Sunrise Casserole

• 3/4 lb. American Cheese (cubed)
• 1 c cubed ham
• 10 slices bread (buttered and cubed)
• 9 eggs (beaten)
• 4 1/2 c milk
• 3/4 t dry mustard
• 3/4 t salt
  

1. Heat oven to 325 degrees.
2. Layer bread, cheese and ham in a buttered (9x13 inch) pan.
3. Mix remaining ingredients and pour over bread mixture.
4. Cover and refrigerate overnight.
5. Bake 1 hour uncovered.

Blue Cheese Dressing

Blue Cheese Dressing

• 1 c mayonnaise
• 2 T finely chopped onion
• 1 t finely minced garlic
• 1/4 c finely chopped parsley
• 1/2 c sour cream
• 1 T lemon juice
• 1 T white vinegar
• 1/4 c crumbled bleu cheese
• salt and pepper to taste
  

Mix all ingredients together well. Store tightly covered in refrigerator.

Curried Cauliflower Soup with Coriander Chutney

Curried Cauliflower Soup with Coriander Chutney

(Note: Author used 2 Tbsp instead of 1 Tbsp ginger in the soup by mistake, so author left it out of the chutney).

• 1 medium head cauliflower, about 7 cups of florets
• 1/4 c vegetable oil (Author used 3 - 3 1/2 Tbsp extra virgin olive oil)
• salt to taste
• 1 c chopped onions (Author used 1 medium yellow onion, which made 1 cup chopped - next time may use a little more)
• 1 T finely chopped ginger (Author used 2 T)
• 2 t chopped garlic (Author used 4 large, about 1 1/3 T, crushed and chopped)
• 1 T curry paste or 2 t curry powder (Author used curry powder, since author didn't have any curry paste on hand)
• 4 c chicken stock
• 2 t lemon juice
• salt and freshly ground pepper
  

1. Preheat oven to 450 F. (I omitted this step).
2. Cut cauliflower into florets. Toss cauliflower with 2 tbsp oil. Season with salt and put on baking sheet and roast, shaking occasionally, for 15 or 20 minutes, or until tender and browned. (I didn't roast the cauliflower).
3. Heat remaining 2 tbsp oil in soup pot. (I used 3 - 31/2 Tbsp). Add onions. Saute one minute, add garlic, ginger, and curry. Toss together and saute one minute. Add roasted cauliflower (I added raw cauliflower), and toss to coat. Pour in stock and bring to boil. Reduce to low and simmer 15 minutes. Add lemon juice.
4. Puree soup in blender or with a mixing wand. (I pureed half the soup and left the other half chunky). Adjust seasonings to taste.
5. Garnish with coriander chutney.

Coriander Chutney

• 1 c coriander leaves and 1/2 cup stems (Author used 1 large bunch, leaves and stems)
• 2 t sugar (I used 1 tsp honey)
• 1 t ground cumin
• 1 T chopped ginger (Author omitted it, since author used 2 Tbsp in the soup - author added a pinch of ground ginger instead)
• 1 minced jalapeno pepper, seeds removed (Author omitted this)
• 2 T lemon juice (Author used 2 Tbsp plus 1 tsp)
• 1/3 c plain yogurt (Author used nonfat).
• salt and freshly ground pepper
  

Combine 1st six ingredients in mortar and pestle or food processor. (I set aside several whole cilantro leaves to top the soup). Stir in yogurt, and season with salt and pepper to taste.

Makes 3 - 4 servings.

Curry-Lentil Soup

Curry-Lentil Soup

(This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth).

"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."

INGREDIENTS:

1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)

Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves

DIRECTIONS:

Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.

Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.

Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.

Stir in cream and salt.

Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).

(My note: I served this with baguette slices - some people served it over basmati rice).

Makes 4 Cups

From Cuisine at Home