Post by tinafb on Jun 28, 2014 16:21:27 GMT
Recipes:
Ricotta Pound Cake
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour two loaf pans. In medium bowl, sift together flour, baking powder, and salt and set aside. In a separate bowl, cream together butter, ricotta, and sugar until smooth and light. Beat in eggs one at a time, scraping sides of bowl after each addition.
Split vanilla bean lengthwise and scrape out the seeds with the blunt
side of a small knife, then beat them into the batter along with the
vanilla extract. On low speed, beat in dry ingredients to combine
them, scrape down sides of the bowl, and beat the batter for 30
seconds on medium. Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to
ensure even browning. Lower the temperature to 325°F (160°C) and let
bake until cake springs back when lightly touched, the sides of the
cake have pulled away from the sides of the pan, and a cake tester
inserted in center comes out clean, about 25 minutes more. For some reason, mine took another 35 minutes, so do keep a close eye on it. Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.
STRAWBERRY BALSAMIC REDUCTION
2qts of strawberries, clean, wash and pat dry then, quarter
4 cups sparkling water
1 cup white sugar
¼ cup brown sugar
1 cup balsamic vinegar
1 cup white rum
½ cup heavy cream, at room temperature
In a deep saucepan, start with water and sugars. Stir occasionally
until sugar is melted then, add strawberries and balsamic vinegar.
Simmer for 1 hour and add in rum. Continue simmer on medium-low heat
until the entire volume reduces by half. Stir frequently.
Once the mixture has reduced by half, slowly stir in ½ cup of heavy
cream (that is at room temperature). (You should mix in slowly to
avoid the cream curdling from the heat of the strawberry mixture.)
Turn off heat, let sit for about five minutes then serve. This stores
well in an airtight or vacuum-sealed container for two weeks.
This reduction is absolutely WONDERFUL as a sauce!!! Try as a toss
vinaigrette in a spinach salad or as a flavor enhancer for vanilla ice
cream or a pound cake or angel food cake slice !
Ricotta Pound Cake
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp kosher salt
3/4 c unsalted butter, softened
1 1/2 c fresh whole-milk ricotta
1 1/2 c granulated sugar
3 large eggs
1/2 vanilla bean
1 tsp pure vanilla extract
Preheat oven to 350°F (177°C) and place rack in center.
Grease and flour two loaf pans. In medium bowl, sift together flour, baking powder, and salt and set aside. In a separate bowl, cream together butter, ricotta, and sugar until smooth and light. Beat in eggs one at a time, scraping sides of bowl after each addition.
Split vanilla bean lengthwise and scrape out the seeds with the blunt
side of a small knife, then beat them into the batter along with the
vanilla extract. On low speed, beat in dry ingredients to combine
them, scrape down sides of the bowl, and beat the batter for 30
seconds on medium. Pour the batter into the prepared pan and smooth top with a spatula. Tap pan on counter a few times to remove air pockets.
Put cake in oven and let bake for 15 minutes, then turn 180 degrees to
ensure even browning. Lower the temperature to 325°F (160°C) and let
bake until cake springs back when lightly touched, the sides of the
cake have pulled away from the sides of the pan, and a cake tester
inserted in center comes out clean, about 25 minutes more. For some reason, mine took another 35 minutes, so do keep a close eye on it. Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.
STRAWBERRY BALSAMIC REDUCTION
2qts of strawberries, clean, wash and pat dry then, quarter
4 cups sparkling water
1 cup white sugar
¼ cup brown sugar
1 cup balsamic vinegar
1 cup white rum
½ cup heavy cream, at room temperature
In a deep saucepan, start with water and sugars. Stir occasionally
until sugar is melted then, add strawberries and balsamic vinegar.
Simmer for 1 hour and add in rum. Continue simmer on medium-low heat
until the entire volume reduces by half. Stir frequently.
Once the mixture has reduced by half, slowly stir in ½ cup of heavy
cream (that is at room temperature). (You should mix in slowly to
avoid the cream curdling from the heat of the strawberry mixture.)
Turn off heat, let sit for about five minutes then serve. This stores
well in an airtight or vacuum-sealed container for two weeks.
This reduction is absolutely WONDERFUL as a sauce!!! Try as a toss
vinaigrette in a spinach salad or as a flavor enhancer for vanilla ice
cream or a pound cake or angel food cake slice !
