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Let's Dish With Linda Lou

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

Ricotta, Peaches, And Blueberries

2016-04-28 18.11.59

I’m going to go out on a limb here, and say, this is the fastest dessert to make ever! With that said, it’s also one of the most delicious and healthy desserts too.

Prep Time: 5 minutes
Yields: 2 servings

Ingredients:
1-8 ounce container of ricotta cheese
2 tablespoons of confectioners sugar
2 tablespoons of honey
1/2 pint of fresh blueberries
1/2 package of thawed frozen peaches (2 fresh peaches pitted and skin removed. Slice each peach into 8 slices)
2 tablespoons of slivered almonds
2 sprigs of fresh mint

Directions:
In a bowl, add the 8 ounce container of ricotta cheese. To the ricotta add the  confectioner sugar and stir to combine. Place half the amount of ricotta mixture in each of the bowls.

Next, add 1 of the slice peaches, or 1/4 package of the thawed frozen peaches to the ricotta mixture in the bowl. To that, add in half the fresh blueberries to one bowl and the other half to the other bowl.

Drizzle half the honey over each one, then sprinkle half the almonds over each one. Garnish each bowl with a sprig of fresh mint.

 

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Burrata And Peaches

2016-03-10 13.41.13

This dish is what I call a “small bites” or Tapas. Burrata And Peaches, because of how they compliment each other is off the chain delicious. The one special ingredient I’m using in this dish is Goji berries. Now, these berries can be found at Whole Food Markets, where they specialize in organic ingredients. I keep them in the refrigerator for longer shelf life. The Goji berry is packed with antioxidants and a great addition to any salad. You could, of course, substitute fresh blueberries, dried cranberries, even a few pistachios, whatever you like.

The stars of this small bite plate are the Peaches And Burrata. I’m using frozen peaches today because fresh peaches aren’t in season. Frozen peaches, along with other fruits, are packaged at their peak of freshness.

Yields: 1 serving
Prep Time: 5 minutes
Inactive Prep Time: overnight, thaw in the refrigerator

Ingredients:
I package frozen peaches, 5-7 peach wedges per plate
1/4 cup of baby arugula leaves
1 tablespoon of Goji berries (fresh blueberries or dried cranberries)
1 tablespoon chopped Pistachios- optional
1 teaspoon of finely diced Fresno chili- optional
1/2 teaspoon of lemon zest
a spritz of fresh lemon juice from 1 wedge of lemon
1 tablespoon of Agave nectar
6 tablespoons of Burrata cheese
Kosher salt to taste
Black pepper to taste

Directions:
Start with 5-7 wedges of thawed frozen peaches on a plate arranged beautifully. Next, add the Burrata cheese over the top in small spoonfuls. Then add the grated lemon zest, letting the zest flakes fall where they may. Gently drop the berries all over the dish so they fall nestling themselves throughout the dish. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  pepper, and a drizzle of Agave nectar. Right when you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, this “small bite” is another example of how a few simple ingredients, are still a roller coaster for your taste buds!

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Fresh Peach Cake With A Pistachio Crunch Topping

2015-01-29 18.30.40

If I had to make a dessert that my guests might think I worked all day on, this would be the one. It’s sweet with a kiss of saltiness from the pistachios on the top. The cake is so moist, and I will tell you my secret for that in a minute. I start with making the batter.

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In an electric mixer with the paddle attachment I add in room temperature unsalted butter with the mixer on low. To that I add the sugar and turn the mixer up to med speed for about 3-4 minutes until the butter is light and fluffy. Next some good vanilla and two room temperature eggs, one at a time. I let that mix together for a minute before adding in room temperature sour cream and my secret ingredient, ricotta cheese. Let that all combine before the dry ingredients go in. Now for the dry I have flour, baking powder, baking soda, and Kosher salt that I’ve sifted together in a bowl. I slowly add the dry ingredients to the wet until just combined, then I turn the mixer off. You don’t wont to over mix the ingredients once the dry has been added to the wet. Remove the paddle attachment and scrape as much batter off the paddle as possible. You want all that delicious batter for the cake.

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Next I’ve peeled, cored and then sliced five peaches that I’ve got sitting in a bowl. I also have another bowl with cinnamon sugar that I mixed together. Using a 9 x 9 pan that I’ve buttered really well, so that the cake will come out easily, I add half the batter to the bottom of the pan, like you see in the picture below.

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Using an off set spatula, I spread the one half of the batter out evenly.

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After laying the first half of the sliced peaches onto the batter, I sprinkle them with a dusting of the cinnamon sugar that I made. Next I add in the second half of the batter and spread that over the sliced peaches and lay the rest of the slice peaches, pressing them gently down slightly into the batter. Once more with the rest of the cinnamon sugar, really sprinkling it all over every part of the cake. Finally I top the peach cake with chopped pistachios. I set this in the frig for about 15 minutes to let it rest and then I preheat my oven to 350 degrees. After 45-50 minutes if a tooth pick comes out clean, the cake is ready to let cool completely, before cutting.

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Prep Time; 15 minutes
Yields: 6 servings
Cooking Time: 45-50 minutes
Bake: 350 degrees for 45-50 minutes

Ingredients”
1/4 pound of room temperature butter ( 1 stick)
1-1/2 cups of granulated sugar ( 1/2 a cup reserve for cinnamon sugar)
1 tablespoon of good vanilla extract
4 ounces of room temperature sour cream
4 ounces of room temperature ricotta cheese
2 large room temperature eggs
2 cups of sifted all purpose flour
1 teaspoon of sifted baking powder
1 teaspoon of sifted baking soda
1 teaspoon of sifted Kosher salt
1 teaspoon of ground cinnamon

Directions: Place wet ingredients into mixer first as stated above, approx. 3-4 minutes to make the butter and sugar mixture light and fluffy. To that add the rest of the wet ingredients, vanilla, eggs, sour cream, ricotta cheese. until it’s all well combined. Next add the sifted dry ingredients, flour, salt, baking powder, and baking soda, slowly, Once, just combined, the mixer off.  Spread 1/2 of the batter into a buttered 9 x 9 pan. Lay the half of the sliced peaches on top, sprinkle with cinnamon sugar. Now add the other half of the batter, spread that evenly over the first layer, add the other half of the sliced peaches. Press these peaches down slightly into the batter. Add the rest of the cinnamon sugar all over the top. Finish with the chopped pistachios. Bake at 350 degrees for 45-50 minutes until cake tester comes out clean. Let the cake cool completely before cutting.

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