Let's Dish With Linda Lou

Where You Taste The Love

Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream

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This Vanilla Cream Cheese Pound Cake With Sweet Ricotta Cream is a dessert that anyone can make from scratch without feeling intimidated by the process.

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Tip: Reserve the vanilla pod(s) for your granulated sugar. Vanilla sugar comes in handy for so many recipes.

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Prep Time: 5 minutes (mixing batter)
Cook Time 1 hour to 1 hour 10 minutes
Inactive Cook Time 1 hour
Total Time:  2 hours 15 minutes
Equipment: 2 (8 1/2 x 4 1/2 x 2 1/2-inch) loaf pans
1 hand-held electric mixer

Ingredients:
Non-stick baking spray
4 tablespoons of Turbinado sugar (sugar in the raw)
3 sticks (24 tablespoons) of butter, unsalted and room temperature
1 (8-ounce) bar of cream cheese, room temperature
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract
seeds scraped from 1 vanilla bean
3 cups of sifted cake flour (measured after sifted)
1 teaspoon Kosher salt
1 1/2 cups of Ricotta cheese
1 lemon, zested
1/4 cup powdered sugar
fresh mint for garnish

Directions:
Preheat oven to 325-degrees F.
Spray two non-stick metal loaf pans with non- stick spray. Sprinkle the insides of the pans with the Turbinado sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to make sure ingredients are well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a large bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and the beater with a rubber spatula. Mix the batter with the spatula to be sure everything is well mixed.

Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center rack of the oven for 1 hour to 1 hour 10 minutes. The cake is done when a toothpick or cake tester gadget, inserted into the center of the cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out onto a baking rack and cook for another 30 minutes

To serve, slice a piece of Vanilla Cream Cheese Pound Cake topped with a dollop of Sweet Ricotta Cream. Garnish with fresh mint.

1 Comment »

Pavlova With Fresh Berries

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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 “honor”.

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 its crisp crust, and soft light inside, usually, topped with whipped cream and fresh fruit is as elegant as it is delicious.

Pavlova With Fresh Berries is a dessert that can be made in advance and 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.

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mint

Fresh-Mint-Leaves

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Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 40 minutes
Yields: 4 servings
Equipment: 1 (10-cup) food Processor, 2 rimmed baking sheet pans, Stand mixer or a hand-held electric mixer, pastry bag with a star tip

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

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

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 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 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 a least 1 additional 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.

Directions For Raspberry Sauce:
Place the raspberries, sugar, and water in a small saucepan. 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.

Directions For 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 overbeat!!!
Yields: 2 cups

To Serve the Pavlova With Fresh Berries, 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 to 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. Garnish with a sprig of fresh mint.

2 Comments »

Homemade Espresso Ice Cream

2015-02-06 11.34.29

We are definitely coffee lovers, in my house, so I thought for my second ice cream flavor I would attempt making an #espresso #icecream. This batch has a kiss of chocolate because I’m using dark chocolate covered espresso beans. This is my Homemade Espresso Ice Cream.☕🍦

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Homemade Espresso Ice Cream (3)

Homemade Espresso Ice Cream (4)

Homemade Espresso Ice Cream (5)

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Homemade Espresso Ice Cream

Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cooking Time On Stove: 1 to 2 minutes (long enough to dissolve the sugar)
Machine Churning Time: 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, 1 (3-quart) saucepan, large mixing bowl, mini food processor

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1 teaspoon of pure vanilla extract
2 tablespoons of Kahlua
1 cup of chopped dark chocolate espresso beans (measured after they’re finely ground)
1 pinch of Kosher salt
Dark chocolate covered espresso beans for garnish

Note: Place the ice cream bowl attachment into the freezer the night before use.

Directions:
Place the heavy cream, granulated sugar, and Kosher salt into a saucepan. Over medium-low heat dissolve the sugar and salt completely. Take your clean finger and dip it into the warm cream. If you feel no grittiness when you rub your two fingers together, then the sugar has dissolved completely. Remove the cream from the heat, add the Kahlua and vanilla extract.

Transfer the cream mixture to a large bowl, cover with plastic wrap, and place into the frig for at least 2 hours. After the two hours, take the bowl attachment and place it onto the ice cream machine and turn it on. Next, slowly pour the cream mixture into the ice cream machine. Let it churn following the manufacturer’s directions which is about 20 minutes.

At this point, add the ground up dark chocolate espresso beans and let the ice cream maker continue churning, for an additional 5 minutes, allowing the ground dark chocolate espresso beans to be mixed through evenly. That’s it. Remove the ice cream and place it into a quart container and freeze overnight.  Place a scoop of the espresso ice cream into your favorite ice cream dish and garnish with a couple of the dark chocolate covered espresso beans.

If you love coffee, you’re going to love my Homemade Espresso Ice Cream.

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