Sunday, October 18, 2009

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

Serves 4
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
Directions
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!

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Ponte Vecchio, Florence, Italy

Ponte Vecchio, Florence, Italy
oil painting by Kay Tucker

Somerset Autumn on Wea Creek

Somerset Autumn on Wea Creek
Oil Painting by Kay Tucker, Private Collection

Floral

Floral
oil painting by Kay Tucker

Kansas Storm

Kansas Storm
oil painting by Kay Tucker, Private Collection

Watercolor Collage

Watercolor Collage

Tempo al Tempo....All in Good Time

Tempo al Tempo....All in Good Time
48"x36" sculptural painting by Kay Tucker