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Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, all I needed to do was to roll out the dough.

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Ricotta

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Homemade Pie Crust (4)

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Egg Wash

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Berries And Ricotta Crostata-Updated (3)

Berries And Ricotta Crostata-Updated (2)

mint

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (4)

Berries And Ricotta Crostata-Updated (1)

Prep Time: 7 minutes (cooking time for the filling)
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Yields: 6 servings
Equipment: 1cookie sheet pan, party brush, large mixing bowl, 1 (3-quart) saucepan
Note: The pie dough is made the day before.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 (15-ounce) container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
1 lemon, zested

*egg wash
2 tablespoons of sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The Day Before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F.
Line a sheet pan with parchment paper.

Directions For The Filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3 to 5 minutes. Next, add the *arrowroot (or cornstarch), stir well, and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Start by cutting the disk of pastry dough in half. Over a lightly floured surface, roll the dough into a 12-inch circle, 1/4-inch in thickness. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: A starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

*egg wash: A mixture of beaten eggs and water or milk broth over pastry or dough before baking in order to give an attractive color and shine to the surface. There you have it my Berries And Ricotta Crostata-Updated.

Serve at warm or at room temperature.

Homemade Pie Crust

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Shortbread Cookie Sandwiches With Lemon Ricotta Cream

Shortbread Cookies

I love #shortbread cookies but filled with a lemon Ricotta cream, that’s just taking them to the next level of awesomeness. One bite into my Shortbread Cookie Sandwiches With Lemon Ricotta Cream and you’ll #tastethelove. This recipe is so easy that it’s no problem to whip up these cookies anytime. I like to start out by making the filling. This way the filling really cold by the time the cookies have cooled and are ready to be filled.

All it takes is whole milk Ricotta, confectioners’ sugar (powdered sugar), pure vanilla extract, and lemon zest. After it’s mixed really well, cover, and chill for 30 minutes. Here’s how to make the dough for my shortbread cookies.

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Shortbread Cookie Sandwiches (3)

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Shortbread Cookie Sandwiches (8)

Shortbread Cookie Sandwiches (1)

Ricotta

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Mini Strawberry And Kiwi Summer Fruit Pizzas (3)

Mini Strawberry And Kiwi Summer Fruit Pizzas (4)

Mini Strawberry And Kiwi Summer Fruit Pizzas (5)

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Prep Time: 15 minutes (for rolling out the dough and cutting out the cookies)
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 24 cookies, 12 cookie sandwiches
Equipment: flour sifter, 1 (3-inch) fluted cookie cutter, stand mixer, 4 rimmed baking sheet pans, large mixing bowl, small mixing bowl, parchment paper

Ingredients For Shortbread Cookies:
2 sticks of butter, unsalted (plus 1 tablespoon if needed) room temperature
1 cup of granulated sugar, plus 2 tablespoons for sprinkling on top of the cookies
1/4 teaspoon of Kosher salt
1 tablespoon of pure vanilla extract
2 cups of all-purpose flour
1 scant cup of cornstarch (scant=almost 1 cup)

Ingredients For Filling:
1 3/4 cups of whole milk Ricotta cheese (15-ounce container)
1 tablespoon of pure vanilla extract
8 ounces of powdered sugar
zest of 1 lemon

Directions For Filling:
In a small bowl add the ricotta, vanilla extract, lemon zest, and powdered sugar, mix to combine. Cover and refrigerate for 30 minutes.

Directions:
Preheat oven to 350-degrees F.

Start by lining 4 baking sheet pans with parchment paper.

Using a mixer fitted with the paddle attachment, on low speed, cream together room temperature butter, vanilla extract, and sugar. Into a large mixing bowl, sift together the flour, Kosher salt, and cornstarch. Using a whisk, whisk the flour, Kosher salt, and cornstarch together until they’re thoroughly combined.

Slowly add the dry ingredients to the creamed butter. Once the dough comes together, turn the mixer off. If the dough seems too dry add in 1 more tablespoon of softened butter, but only if needed.

Remove the dough from the mixer and transfer onto a cutting board. Form the dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Flour your surface area and roll the dough 1/2-inch thick out with a 3-inch round fluted cookie cutter. Place the cookies on lined baking sheets, 2 inches apart, and sprinkle with sugar. Bake for 20 to 25 minutes until the edges begin to brown.

Once the shortbread cookies have cooled spoon 2 teaspoons of the filling onto the flat side of the cookie. Place the flat side of a second cookie of the top of the filling allowing for the presentation side of each cookie to be on the outside.

Place the Shortbread Cookie Sandwiches With Lemon Ricotta Cream onto a serving platter and serve with a cup of your favorite coffee.

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Homemade Vanilla Shortbread Wedges

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I love my Homemade Vanilla Shortbread Wedges #shortbread. When I saw this recipe, I made a few small changes adopting it as my own. With a few small changes, this type of cookie has to be my favorite. Let me start at the beginning.

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Pure Vanilla Extract (2)

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mint

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Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Bake Time: 20 to 25 minutes
Total Time: 1 hour 5 minutes
Yields: 8 servings
Equipment: Stand Mixer or a hand-held electric mixer, 1 non-stick tart pan with a removable bottom, rimmed baking sheet pan, off-set spatula, mesh sieve with a handle, large mixing bowl

Ingredients:
2 sticks (16 tablespoons) of  butter, unsalted, plus extra butter to grease tart pan
1 cup of vanilla-flavored granulated sugar (reserve a 1/4 cup for sprinkling on top), substitute granulated sugar
2 cups of all-purpose flour
1 tablespoon of pure vanilla extract
1/4 teaspoon of Kosher salt
garnish with a sprig of fresh mint

Directions:
Note: Reserve the butter wrappers.

In the bowl of a mixer with a paddle attachment, place room temperature softened butter, vanilla, and granulated sugar. Cream the butter, for a couple of minutes, until all the ingredients are combined.

Next, sift the all-purpose flour and Kosher salt into a bowl. Slowly add the sifted flour to the creamed butter, a little at a time, until all the flour has been added.

The dough is sticky and that’s what you want. Use a removable bottom tart pan. Before I add the shortbread batter to the pan, I use the excess butter that’s on the wrappers to grease the tart pan.

Once it’s combined, transfer the shortbread dough to a buttered tart pan. Using an off-set spatula, spread the dough out using an offset spatula.

Place a piece of plastic wrap over the dough. Using the bottom of a measuring cup, smooth out the dough all over the top and around the sides. Refrigerate the dough for a 1/2 hour.

Preheat oven to 350-degrees F.

After 30 minutes, remove the plastic wrap. Using a fork, crimp all around the outside edges of the shortbread. Next, sprinkle granulated sugar over the top of the dough.  I’m using vanilla sugar for the top.

Place the tart pan on top of a rimmed baking sheet pan. Bake for 20 to 25 minutes or until the top is a light golden brown.

I like my #shortbreadcookies to be on the soft side, so between 20 to 25 minutes is perfect for me. If you prefer a crunchier shortbread, bake for the whole 25 minutes.

When the shortbread cookie is finished baking allow to cool completely. Then remove the bottom of the tart pan and slice into 8 equal slices.

Tip: Once you used the caviar (seeds) from a vanilla pod, don’t throw the pod away. To make vanilla sugar, place a seeded vanilla pod right into your sugar container. Your granulated sugar will be forever be perfumed with vanilla flavor.

Serve the Homemade Vanilla Shortbread Wedges with a sprig of fresh mint and a cold glass of milk.

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