I feel so fortunate to have Annie Cassidy and her wonderful chickens as my friends! I baked chocolate chip cookies for my grandson, Bing, last night (we were hanging out watching Spider Man) and I used Annie's eggs. The cookie dough was not the usual brown, but a beautiful deep golden color! Farm fresh eggs make such a difference in everything you bake and cook. If you have a source, keep it close to you!
Another thing I get through Annie is fresh goat's milk....right out of the goat! It is, of course, unpasteurized, and rich. I used it to make my homemade ricotta cheese, now I am going to use it for homemade goat cheese. I've never made goat cheese, so I am looking forward to it. I have a recipe for Marinated Cherry Peppers Stuffed with Homemade Goat Cheese, and it sounds like something I need for my Antipasto Trays when I cater cocktail parties!
I'll keep good notes and take photos during the process so I can let you know how it turned out.
Speaking of catering, that busy season is fast approaching. I've had calls already for Holiday Parties, but as I have said, I am trying to retire! The funny thing is, when I get these phone calls, it is impossible for me to say "No Thank You, I'm sorry, but I have retired"! Instead, I grab my calendar. I guess I'm not retired! Maybe next year.
Today is a beautiful day here in the Kansas City area! It has been so gray and cloudy for so many days that the bright sunlight almost hurts my eyes! I am headed to the vineyard to help, it should be a very busy, fun day in the tasting room. I think I will take my camera, the trees are so beautiful now. I think I need some photos of Wea Creek in the Autumn.
Speaking of fresh eggs and homemade ricotta, here is a Martha Stewart recipe that is so good on a Sunday morning, or a Sunday evening dinner.
Orange Ricotta Pancakes
1 3/4 cups (15 ounces) part-skim ricotta cheese
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners' sugar, or maple syrup
In a medium bowl, whisk together 1 3/4 cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant 1/4 cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners' sugar or drizzled with maple syrup.
I think a nice warm stack of these pancakes, drizzled with melted butter and warm maple syrup, paired with some panfried ham steaks or sausages would be absolutely perfect for dinner tonight! I always did prefer breakfast in the evening. And, I can always count on Martha!