Dessert does not always mean Chocolate
While having a working lunch yesterday with Jasper, I had a few bites of creamy Ricotta Cheese with Olive Oil and Sea Salt, one of my two favorite ways of eating Ricotta. The other? Somerset Ridge Vineyard’s Port Mulled Cherries with Ricotta! It is so simple and so wonderful, right up there with sinful!
Somerset Ridge Vineyard’s Port-Mulled Cherries With Ricotta
2 cups Somerset Ridge Vineyard’s Ruby Red Port
1 1/2 cups pitted fresh cherries or one 10-ounce bag of thawed, drained frozen cherries
1 cup fresh ricotta
In a medium saucepan, simmer the port over moderately high heat until a thick syrup forms, about 10 minutes. Stir in the cherries. Scoop the ricotta into four bowls, spoon the cherries and syrup on top and serve.
I think the following cookie recipe is the perfect match for the Ricotta with Mulled Cherries….
Pine-Nu
t Cookies with Rosemary
3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons unsalted butter (1 1/4 sticks) softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.
2 cups Somerset Ridge Vineyard’s Ruby Red Port
1 1/2 cups pitted fresh cherries or one 10-ounce bag of thawed, drained frozen cherries
1 cup fresh ricotta
In a medium saucepan, simmer the port over moderately high heat until a thick syrup forms, about 10 minutes. Stir in the cherries. Scoop the ricotta into four bowls, spoon the cherries and syrup on top and serve.
I think the following cookie recipe is the perfect match for the Ricotta with Mulled Cherries….
Pine-Nu
t Cookies with Rosemary3 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup pine nuts, toasted, plus more for topping cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon coarse salt
10 tablespoons unsalted butter (1 1/4 sticks) softened
1 cup plus 2 tablespoons granulated sugar
2 tablespoons extra-virgin olive oil
3 tablespoons heavy cream
1 large egg
Fine sanding sugar, for sprinkling
Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.
. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.
Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.
Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.
The big Pig 101 Dinner is just over a week away! Jasper and I have been working hard to bring to you some great ways to serve pork. I’m still playing around (in a very serious manner, of course) with pig trotters! It is going to be a fun evening and I am confident the food will be delicious…after all, we are holding this dinner at Jasper’s! If you are planning on attending and haven’t made your reservation yet, call the restaurant soon, reservations are cutting off at 45 guests! 816-941-6600.
My friend and the great chef from Tuscany, Judy Witts Francini, will be here in the Kansas City ar
ea for several events April 5-7th. I hope I see some of you at at least one of them. There will be a cooking class/book signing event at Jasper’s restaurant on April 6th and an event at a Thyme For Everything in downtown Lee’s Summit on the 7th. Check their webpage for information http://athymeforeverything.com/. I’ll post the information about the class at Jasper’s as soon as it is finalized.
My friend and the great chef from Tuscany, Judy Witts Francini, will be here in the Kansas City ar
ea for several events April 5-7th. I hope I see some of you at at least one of them. There will be a cooking class/book signing event at Jasper’s restaurant on April 6th and an event at a Thyme For Everything in downtown Lee’s Summit on the 7th. Check their webpage for information http://athymeforeverything.com/. I’ll post the information about the class at Jasper’s as soon as it is finalized. In the meantime, check out Judy's blog. http://divinacucina.blogspot.com/
Port photogrph is property of Kay Tucker. All other photos from Fotosearch.com.
1 comment:
Hi Kay, I love your blog, and see you are an artist in many ways! I am telling my daughter & daughter in law about it!
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