Saturday, February 20, 2010

Lemon-Ricotta Fritters with Lemon Curd

        I have been collecting recipes in my own scrap book for years, and its gotten to the point where there are too many recipes to look through every time I want to make something, so recipes tend to get lost.  I have been wanting to make this recipe for ever, so I was happy to finally be able to make it. 
        The funny thing is that I totally screwed up the recipe for the Lemon Curd.  It makes a lot and I did not want any of it to go to waste, so I wanted to halve the recipe.  But like always when you are halving anything, the chances of getting the measurements wrong, double.  So when I made the Lemon Curd, I put the full amount of lemon juice and zest, which made a very strong curd.  So to all you readers who are thinking of halving the recipe... write down the halved measurments so as not to mix them up.
        This recipe worked out very well using Pamela's Baking Mix, and came out light and fluffy.  I have not tried this recipe with any other kind of flour but feel free to experiment, and hopefully sometime soon I will have the recipe converted using another kind of Gluten Free flour. 

This recipe is courtesy of Martha Stewart

The fritters taste best when served immediately after frying.


8 large egg yolks
1 cup granulated sugar
2 teaspoons finely grated lemon zest
½ cup plus 2 tablespoons fresh lemon juice (from 3 lemons)
¼ teaspoon coarse salt
4oz (½ cup) cold unsalted butter, cut into small pieces


4 cups vegetable oil, for deep-frying
1 cup flour (I used Pamela’s, and have not tested the recipe with any other kinds of flours yet.)
[If using another Gluten Free flour without any leveners you will need: 1 tablespoon baking powder and 1 teaspoon course salt.]
4 large eggs
1/4 cup granulated sugar
1 pound ricotta cheese, drained
2 tablespoons finely grated lemon zest
½ teaspoon pure vanilla extract
Confectioners sugar for dusting


        Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes.  This process can be very annoying and time consuming but once it begins to thicken, you will be glad for the wait, just stay patient.  Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour or up to 3 days.

 As you can see here, I also messed up the order of ingredients and added the butter when I was not supposed too, but the recipe still came out amazing.  I love forgiving recipes.

The curd in an ice bath, now most of the ice cubes melted.
See how it thickened and falls off of the spatula rather than runs off, thats how it should be.


       Heat oil in a medium saucepan to 350°. Since I did not have a thermometer, I just guestamated the temperature and went with it.

        Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla and stir until well combined. Add flour and stir until smooth.

        Using an ice cream scoop or a spoon, carefully drop a few balls of dough (maybe about 6, depending on the size of the saucepan) into the oil. Cook, turning about 2 times until golden brown on all sides, about 2 minutes total. My experience was that they liked to turn themselves sometimes, so they may just need a little encouragement. Adjust heat as necessary to maintain temperature of the oil. Scoop the fritters out with a spider strainer spoon, and place onto a sheet of paper towels to drain. Repeat with the remaining dough. Place onto a plate and dust with confectioners sugar. Serve with the lemon curd.

Eggs, granulated sugar, ricotta, lemon zest and vanilla in a bowl to be mixed.

The ingredients mixed together make a creamy, smooth sort of batter.
With Pamela's added it becomes more stiff and like a wet dough.
It should hold more or less into a shape and should not run, as is illustarated with the fork shown above.
The beginning of the frying process.

The finished product, tender, warm Ricotta Fritters dusted with confectioners sugar with a fresh Lemon Curd.
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Cheese Tasting

        For a long time I have been wanting to have a 'Wine and Cheese Tasting.'  Me and my mom did some major cheese shopping and came home with a boat load of dairy products.  We cut, arranged and placed the cheeses on all of the decorative plates we could find.  We all admired our work for a moment, in slight awe, then we began!
        Sadly I don't remember the intimate details of our cheese tasting because it was almost a year ago.  But I know that there were some we enjoyed and some we did not.  We had a collection of cows, goat, and I think we even had a sheeps milk cheese.  We had a French Raclette, a cave aged Swiss Gruyere, Havarti and a Baked Brie with Honey and Walnuts.  We also had a goats milk Honey Lavender Formage Blavac and a goat milk Les Pyramids, white pyramid and a cows milk Savory Coeur a la Creme.  We also put out GF crackers, toasted bread, cashews, pecans, red and green apple slices and a spicy chunky mango chutney for the Savory Coeur a la Creme.
        Cheese is one of life's mysterious, decadent foods that comes in many shapes, sizes, textures, and flavors.  We enjoyed almost all the cheeses except one, Les Pyramids.  To tell you the truth this cheese was so unappealing that my mother did not want to taste more than a smidgen, and convinced me that it was not even worth trying.  That cheese did not last the night and found its home off of the table.
        I think my two favorite cheeses were the Honey Lavender Formage Blavac and the Savory Coeur a la Creme.  The Lavender cheese was smooth and so beautifuly flavored with lavender it reminded me of my childhood (I love lavender, and my mom had a jar of the flowers and I would always open the lid to smell the relaxing aroma.)  The Savory Coeur a la Creme is a cheese made of cream cheese, heavy cream with a hint of pepper and lemon.  Perfectly delectable. 
        Hopefully in the future I will be able to have another cheese tasting and we will be as fortunate as the last time to have the majority of the cheeses be enjoyable.  This is something everyone should do.  It brings the family together around the table sharing, buffet style. 

French Raclette, cave aged Swiss Gruyere and Havarti.

Baked Brie with Honey and Walnuts.
Honey Lavender Formage Blavac, and Les Pyramids white pyramid.

Savory Coeur a la Creme.

The Savory Coeur a la Creme
This cheese is so creamy and perfect that I would recomend it at any cheese tasting.  Although this is not one of my own recipes, I feel it would be cruel not to give the dish justice and tell everyone how to make it.
This recipe is courtesy of Barefoot Contessa - Ina Garten
-12oz Cream Cheese, at room temperature
-1 cup Heavy Cream
-1 Lemon, zested
-1 tablespoon freshly squeezed Lemon Juice
-1 teaspoon Kosher Salt
-1/2 teaspoon freshly ground black pepper
-1 bottle chutney (Mango)
-GF crackers for serving

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachement and whip until it is firm like whipped cream.  With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper.  Beat on high speed until the mixture is very thick.
Next the instructions say to line a 6 inch Coeur a la Creme mold, but I know that that is not an every day kitchen tool, so just use a strainer or better yet a sieve with a few layers of cheesecloth, allowing the excess to drape over the sides.  Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula.  Fold the excess cheesecloth over the top of the cream.  Place the mold or sieve on a plate or suspend the sieve over a small bowl.  Cover with plastic wrap, and refrigerate overnight.
When ready to serve, unmold the creme upside down onto a plate and pour the chutney over the top, allowing it to drip down the sides, or place in a bowl on the side of the plate.  Serve chilled with crackers.
The Baked Brie with Honey and Walnuts
Brie is usually very good when warm so this simple dish makes everything better.
This recipe is courtesy of Barefoot Contessa - Ina Garten
-1/4 wheel Brie
-4 tablespoons Honey
-Handful of lightly chopped Walnuts
Preheat the over to 350 degreese F.
Place the Brie on a sheet pan covered with parchment paper and drizzle with the honey.  Bake for 5 to 7 mintues, or until it starts to ooze but not melt.  As you can see from the picture mine oozed quite a bit so be sure to place the cheese in the center of the pan to prevent it from sticking to the sides of the pan.
Serve warm with crackers.

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