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Let's Dish With Linda Lou

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

Blueberries And Peaches With Sweet Ricotta

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I’m going out on a limb here, and say, this is the fastest dessert you can make EVER! With that said, it’s also one of the most delicious and healthy desserts too. My Blueberries And Peaches With Sweet Ricotta.

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, yielding 8 slices per peach)
2 tablespoons of slivered almonds, divided
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 the sweet ricotta mixture in each bowl.

Next, add 1 of the sliced peaches, or 1/4 package of the thawed frozen peaches to the bowl. To that, add the fresh blueberries divided equally between the two bowls.

Drizzle honey equally over each one, then sprinkle on the almonds. Garnish each bowl with a sprig of fresh mint. My Blueberries And Peaches With Sweet Ricotta.

 

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Burrata And Peaches

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This dish is what I call “small bites” or Tapas. Burrata And Peaches compliment each other so well it blows my mind.

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 offer unique and organic nuts and berries. I store Goji berries in my 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” dish are the Burrata And Peaches. I’m using frozen peaches today because fresh peaches aren’t in season. Frozen fruit and berries are packed at the peak of freshness and are delicious.

Burrata And Peaches

Prep Time: 5 minutes
Inactive Prep Time: Overnight
Yields: 1 serving (for more, multiply the ingredients by the number of servings)
Equipment: large mixing bowl, Microplane, small serving plates

Ingredients For One Serving:
1 package frozen peaches, thawed

7 peach wedges per plate
1/4 cup of baby arugula leaves, per plate
1 tablespoon of Goji berries (fresh blueberries or dried cranberries), per plate
1 tablespoon chopped Pistachios (optional) per plate
1 teaspoon of minced Fresno chili  (optional) per plate
1/2 teaspoon of lemon zest, per plate
a spritz of fresh lemon juice (1 wedge of lemon juice) per plate
1 tablespoon of honey, per plate
1 8-ounce (2 4-ounce balls) container of Burrata cheese, 6 tablespoons per plate
Kosher salt to taste, per plate
Black pepper to taste, per plate

Directions:
The night before, fill a bowl with your frozen peaches. Let them thaw overnight in the refrigerator. Drain the peaches into a bowl the next day.

Place 5 to 7 peach wedges, on a small serving plate, in a star-like formation. Next, add tablespoons of Burrata cheese over the top of the peaches. Add 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 peaches and Burrata. Then add the delicate baby arugula leaves. Finally, sprinkle with Kosher salt,  fresh ground black pepper, and a drizzle of honey. When you’re ready to serve, squeeze a wedge of lemon juice over the top.

Light and delicious, my Burrata And Peaches “small bite” is another example of how using really good ingredients makes all the difference in the world.

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Fresh Peach Cake Topped With Pistachios

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Family and friends always ask me if it took me all day to make my Fresh Peach Cake Topped With Pistachios. Truth is it doesn’t. I’ll show you how easy this dessert is to make.

The sweetness from the fresh peaches with and that kiss of saltiness from the pistachios gives this cake great flavor and texture. This cake is so moist you’re not going to believe it! I do have a secret ingredient and I’ll explain that in a minute.

I start with making the batter.

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Fresh Peach Cake Topped With Pistachios

Prep Time: 15 minutes
Inactive Prep Time 15 minutes
Cooking Time: 45 to 50 minutes
Total Time: 1 hour 20 minutes
Yields: 6 servings
Equipment: Stand Mixer, large mixing bowl, medium-size mixing bowl, small mixing bowl, offset spatula, 9 x 9-inch baking pan

Ingredients:
1/4 pound of unsalted butter, room temperature (1 stick)
1 1/2 cups of granulated sugar (reserve 1/2 a cup for the cinnamon sugar mixture)
1 tablespoon of pure vanilla extract
4 ounces sour cream, room temperature
4 ounces of ricotta cheese, room temperature
2 large eggs, room temperature
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
1/2 cup of pistachios, roughly chopped
garnish with powdered sugar or a dollop of fresh whipped cream

Directions:
Butter a 9 x 9-inch baking pan really well.

In a Stand mixer fitted with the paddle attachment, start by adding the room temperature unsalted butter. With the mixer on low speed, add the sugar and turn the mixer up to medium speed for about 3 to 4 minutes until the butter is light and fluffy.

Next, reduce the speed to low, add the vanilla and two room temperature eggs, one at a time. Let that mix together for a minute before adding the room temperature sour cream. To that add, my secret ingredient, the ricotta cheese. Let that all combine. Turn the mixer off scrape down the sides of the bowl before adding the dry ingredients.

In a large mixing bowl, sift together the flour, baking powder, baking soda, and Kosher salt. Turn the mixer back to low speed and slowly add the dry ingredients to the wet until just combined, Turn the mixer off. You don’t want 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.

Next, I’ve peeled, cored and then sliced five peaches in a medium-size bowl. In a small bowl add the ground cinnamon and sugar, whisk to combine.

Add half the batter to the bottom of the greased baking pan. Using an offset spatula, spread the batter out evenly on the bottom of the pan.

Arrange half of the sliced peaches into the batter, sprinkle them with a dusting of the cinnamon sugar. Next, add the remaining half of the batter and spread that over the sliced peaches. Arrange the rest of the sliced 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, sprinkle the top of the peach cake with chopped pistachios. Transfer the cake to the refrigerator for 15 minutes to rest.

Preheat the oven to 350-degrees F.

Bake for 45 to 50 minutes, if a toothpick comes out clean, the cake is ready. Allow the cake to cool completely before cutting.

Serve my Fresh Peach Cake Topped With Pistachios warm or at room temperature. Maybe with a dollop of fresh whipped cream, or a dusting of powdered sugar, YUM!

 

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