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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

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, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve a 5 of them 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
zest of one lemon

egg wash= 1 large egg beaten with 1 tablespoon of water
2 tablespoons  Sanding sugar (or Turbinado sugar)
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.
To make 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, 3-5 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.

Roll the pastry into a 12-inch circle on a lightly floured surface. 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 25-30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

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

Serve at warm or at room temperature.

 

Homemade Pie Crust

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Coeur A La Creme

Coeur à la Crème is a cream cheese and whipped cream #dessert with a fruit topping that’s traditionally made in the shape of a heart. I’d compare this dessert to being a French style cheesecake. Coeur à la Crème, by it’s name alone,seems as though it would be so hard to make, it turns out is easier than a traditional cheesecake.

I saw this dessert made by Ina Garten, who I love, and knew I had to recreate this dish, but with a style of my own. At the time, I didn’t have the correct mold.  Ina Garten made this  dessert using a mesh sieve, so that’s what I used as well. Since then, I have bought a traditional Coeur à la Crème mold. Let me show you what one looks like.

Coeur A La Creme  Mold.jpg

Let me walk you through how easy this dessert is to make.

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Vanilla Sugar Jar

Coeur A La Creme.jpg

Prep Time: 30 minutes
Inactive Prep Time: 24 hours
Equipment: Stand Mixer with whisk and paddle attachments
mesh sieve
heart shaped mold
large piece of cheese cloth
1 large bowl
sauce pot
large serving platter

Ingredients:
12 ounces of softened cream cheese
2 1/2 cups heavy whipping cream
1 1/2 cups of confectioner sugar
zest of 1 lemon
1 vanilla bean, seeded
1 teaspoon pure vanilla extract
1 large piece of cheese cloth

Ingredients For Blueberry Sauce:
1 pint fresh blueberries
1.2 cup granulated sugar
juice of 1/2 a lemon
1/2 cup blueberry jam
1 sprig of fresh mint

Directions:
To start, add the softened cream to an electric mixer fitted with a paddle attachment. Let that mix on low speed for a couple of minutes. Next, add in the confectioner sugar and cream that together until the sugar is incorporated. A good tip is to have the mixer on very low speed while mixing in the sugar, otherwise the sugar will spray all over the place.

Next, it’s time to change to the whisk attachment before adding in all the flavorings. Add in the lemon zest, vanilla bean seeds, (tip: add the empty vanilla pod to your sugar container and you’ll have vanilla sugar for future recipes), pure vanilla extract, and heavy whipping cream. Again, start the mixer on low speed, then crank it up to high. Whisk all the ingredients together until they have the consistency of whipped cream.

Using a mesh sieve or the traditional Coeur à la Crème mold lined with cheesecloth as seen in the above pictures, transfer the flavored whipped cream to the sieve. Make sure you have a large enough piece of cheesecloth ( you can purchase cheesecloth at you local grocery store) to cover the top of the flavored cream too.  Place the sieve with the covered flavored cream mixture inside a larger bowl to allow the excess liquid to drain, as seen in the pictures above. Transfer to the refrigerator and let set up for 24 hours. Discard the liquid.

Directions For Blueberry Sauce:
Add the blueberries to a sauce pot, reserving a good handful back for garnish.  water, sugar, and fresh lemon juice.  On medium heat, stirring all the ingredients together, watching until it come to a bubble. Turn down to a simmer and let cook for about 5 to 7 minutes or until the blueberries start to burst and the juice thickened slightly.   I remove about 1/4 cup of the semi-cooked blueberries, place them into a small bowl cover with plastic wrap and transfer to the refrigerator along with the reserved fresh blueberries.

Add the cooked blueberries and blueberry jam to a food processor. Pulse until the mixture is smooth. Place into a plastic container with lid and chill overnight in the refrgerator. That’s the blueberry sauce. The semi-cooked and fresh blueberries will give our sauce a variety different textures.

The next day, remove the flavored cream from the frig.  Unfold the cheese cloth from the top of the mold. Place a large serving plate over the top and invert the whole dessert onto the plate. Carefully peel off  the rest of the cheese cloth from the cream. You’ll have a white silky dome shaped dessert with little specks of vanilla resting like a soft pillow on your serving plate.

Next, take the blueberry sauce, semi-cooked blueberries and fresh blueberries out of the frig. If the sauce it too thick, add 1 maybe 2 tablespoons of very hot water to thin out the sauce, and stir well. Using a spoon, spoon the sauce over the top the the dome shaped cream and let the sauce fall down all over the sides. Spoon over the semi-cooked blueberries on the top of the sauce and let them fall all down the sides as well. Finally take the fresh blueberries and sprinkle them all around the outside rim of the dessert. Garnish with a sprig of fresh mint.

You could the berry for the topping. Raspberries would be delicious.

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My Easy Reese’s Peanut Butter Cup Ice Cream Pie

Photo Mar 16, 11 36 49 AM

Prep Time: 15 minutes
Inactive Prep Time: 24 hours (chill overnight)
Yields : 2 pies, 8 servings per pie
Ingredients:
4 cups of quartered Reese’s peanut butter cups
2 containers of your favorite chocolate chip ice cream
2 ready made short bread pie crusts

Directions:
In a large bowl, scoop out all the ice cream from the two container. Allow to soften for 15 minutes. Chop the Reese’s cups into quarter pieces. First, sprinkle about 1/4 cup of chopped Reese’s cups over each of the pie crust. Mix the rest of the Reese’s cups in with the softened ice cream. Scoop out equal amounts of ice cream into each pie crust. Place the plastic covers ( they come with the pie crusts) back on the each of  the pies, and freeze overnight.

Tip: When ready to cut pies, place a large knife into very hot water. Score the top of the pies into the eight slices. This will make for even slices.

 

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Pavlova With Fresh Berries

2016-07-25 15.11.33

There’s a long standing argument, on whom credit is given, New Zealand or Australia, for creating this beautiful dessert. This dessert was named after the Russian ballerina Anna Pavlova, who first toured Down Under in 1926. It was said that this dessert was created by a Wellington chef in her “honour”.This meringue- based dessert’s origin was created somewhere else. After tireless research, it turns out this dessert actually belongs to the Americans and English. This meringue-based dessert with it’s crisp crust, and soft light inside, usually, topped with whipped cream and fresh fruit is as elegant as it is delicious.

Pavlova is a dessert that can be made in advance and just assembled right before serving. I’m going to use all types of fresh berries and modestly toss them in a delicious raspberry sauce. I’m also going to make a fresh whipped cream kissed with pure vanilla.

Total Time: 2 hours 40 minutes
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Yields: 4 servings
Equipment: Food Processor, Sheet pans, Stand or hand held electric mixer, pastry bag with star tip

Ingredients:
For Meringue:
6 large egg whites, at room temperature
Pinch of Kosher salt
1 cup of sugar
3 teaspoons of sifted corn starch
1 teaspoon of white wine vinegar
1 teaspoon of pure vanilla extract

For Sweetened Whipped Cream:
1 cup of cold heavy whipping cream
1 tablespoon of sugar
2 tablespoons of pure vanilla extract

For Raspberry sauce: yields 2 cups
1/2 pint of fresh raspberries
1/2 cup of sugar
1/4 cup of water
1/2 cup of raspberry jam with seeds (seedless optional)
1 tablespoon of Chambord ( raspberry liqueur)
Fresh berries:
1/2 pint of hulled and sliced strawberries
1/2 pint of fresh blueberries
1/2 pint of fresh blackberries
1/2 pint of fresh raspberries
Fresh mint for garnish

Directions:
Preheat the oven to 180 degrees F.
Place a sheet of parchment paper on a sheet pan. Draw  the outline of 4 inverted- 6 inch creme brulee dishes,using the dishes as your guide, two on each paper. Turn the paper upside down so the pencil marks won’t get on the meringue.

Place the egg whites and salt n the bowl of an electric mixer with a whisk attachment. Beat the egg whites on high speed until firm, about a minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about another 2 minutes.
Remove the bowl from the mixer. Using a rubber spatula, very gently fold in the sifted corn starch, white vinegar, and vanilla extract to the beaten egg whites.

Fill the piping bag with a star tip with the egg whites. Starting in the middle moving outwards, draw out the meringue to complete the traced outline of the creme brulee dish. Once the outside of the line of the dish has been reached, go around one more time on the outer line to make a lip. This will allow for you to fill the meringues to be filled. Refer to the pictures above.

Bake for 1-1/2 hours. Turn off the oven, keep the door closed, and allow the meringues to cool completely in the oven, for at least another hour. They will be crisp on the outside and soft on the inside.

While the meringues are baking and cooling in the oven, this gives plenty of time to make the raspberry sauce and prepare the whipped cream.

Raspberry sauce:
Place the raspberries, sugar, and water in a small sauce pan. Bring to a boil, lower the heat, and simmer for 4-5 minutes. Pour the cooked raspberries, the jam, and the Chambord, into the bowl of the food processor, fitted with a steel blade and process until smooth. Transfer the raspberry sauce to the frig and chill.

Sweetened Whipped Cream:
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment. When the cream starts to thicken, add the sugar and vanilla and continue to beat until firm. Note: Do not over beat!!!
Yields: 2 cups

Carefully place the meringues onto the serving dishes. When ready to serve, fill the centers of the meringues with sweetened whipped cream. Place 1/4 cup of the mixed fresh berries (per meringue cookie) in a bowl. Ladle 1-2 tablespoons of the raspberry sauce in with the fresh berries and toss. Then ladle the sauced berries onto the top of the whipped cream in the center of each of the meringue cookies. Take a tablespoon of the raspberry sauce and drizzle some around the meringue. Finally garnish with fresh mint.
Yields: 4 servings

 

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