Blood Orange and Ricotta Pancakes with Minted Strawberries

Blood Orange and Ricotta Pancakes

 

On the weekends, my tummy and daughter begs me to make pancakes.  It’s something I have done for, let’s see, 15 years.  That is a lot of pancakes my friends.  Needless to say, I need to vary the ingredients because regular pancakes, as good as they are, get a little boring.  Now, I’ve seen multiple recipes for Lemon Ricotta pancakes, but I have a stash of blood oranges, and decided to switch it up and see what came out.

photo (7)

 

I didn’t use this many for the recipe, the juice from one was enough.  The rest were just juiced to go with our breakfast.  I was pleasantly surprised, the times I have made the lemon ricotta, I really didn’t taste that much lemon.  The blood orange juice gave it a sweeter, and slightly tart flavor.  Adding ricotta made them super creamy and just a little bit denser.  We all loved them, and as soon as blood orange season rolls around again, I know that I’ll be making this on Saturday morning!

So here’s what you’re going to need:

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 egg

1/2 cup milk

Juice from one Blood Orange

1/2 cup ricotta

1 cup sliced strawberries

1 tbsp mint, in chiffonade

1 tsp sugar

Butter

Maple Syrup

In a large bowl, sift the flour, baking powder, salt and cinnamon.  Set aside.  In another bowl, mix the egg, milk, orange juice and ricotta until combined.  Add to the flour mixture, and whisk just until combined.  Do not overmix, it’s ok if there are still some lumps.

In a small bowl, mix the strawberries, mint and sugar well.  Let them sit until you are ready to serve.

Heat a non-stick frying pan over medium heat.  Add a tsp of oil or butter, and wipe the pan with a paper towel so there is just a film of the oil or butter.

Using a 1/4 cup measurement, or a small ladle, place the batter and cook until it bubbles, then flip over.  Repeat with remaining batter.  You should be able to make 6-7 pancakes.

Top the pancakes with the strawberries, butter and syrup.  Serve immediately.

From my kitchen to yours,

Carla

Summer Cherry Tart

It’s cherry season!! Cherries. Shall I compare thee to a summer’s day?  Ok, ok…..I won’t.  But boy are they amazing.  Little tiny morsels bursting with sweet, tart juice.  I could eat them all day.  But strangely enough, I hardly ever cook with them.  Well, not strangely enough, they don’t last enough in my fridge to make it into any dessert.  I eat them like popcorn.  They’re addictive, and healthy.

But, I wanted to make a sort of pie with them, no, a more fancy version.  A tart.  Oui oui, I wanted to go all fancy on them, give them the sophistication they deserve.  Hence I came up with this, it’s not a clafouti, and it isn’t a pie….it’s a tart with a baked custard.  But the custard isn’t overpowering so that it won’t let the full flavors of the cherries shine through.  I wanted them to be the starring role, not the side-show.  I love this dessert because it isn’t overly sweet.  And the crust has just the right amount of saltiness, and it melts and crumbles in your mouth.

It’s great for tea time, (if you still do that) or for a light dessert.  You can add a little crème anglaise, or some vanilla ice cream, but I love it just the way it is.  (Cue Billy Joel).

I have to say, the crust is the most confounding thing.  In french it’s a Sable, which basically means it’s a b*tch to work with.  It’s kind of like a short crust, so when you’re rolling it, you have to be extremely patient and careful…..cause this sucker is like a petulant child, tearing and breaking at a whim.  But the final result is well worth it.  Just make sure to keep your work surface dusted with plenty of flour, your hands and rolling-pin too.   And the amount of liquid, it’s better to add a small amount first, then continue adding tsp by tsp…because if you add too much, then you’ve reached a point of no return with this dough.

Ok, so if that last paragraph didn’t scare you and you still want to give this a whirl, here’s what you’re going to need”

Short crust dough (recipe follows)

1 egg

40 g flour

40 g butter, melted and cooled

1 tbsp Kirsch (or cherry liqueur)

30 g sugar

75 ml of cold milk

1 Vanilla pod, cut lengthwise

450 g pitted cherries

Powdered sugar for dusting

In a medium bowl, crack your egg and add your flour, mix but not too much.  Add the melted butter and Kirsch, then add your sugar and milk.  Scrape the vanilla seeds into your mixture.

Roll out your dough into a 1/4 of an inch disk, and make sure it is an inch larger than the tart pan you’re going to use.  Put it in the fridge and let cool for about 20 minutes.

Pre-heat the oven to 180 deg celsius, and with a fork poke the bottom of your dough, cover with parchment, fill with pie weights or beans, and bake for 15 minutes.  Remove your weights, and bake another 5 minutes.  Remove from the oven and raise the temperature to 200 celsius.  Arrange the cherries on the crust, and cover with your milk mixture.  Bake for about 25-35 minutes, the top should be a golden brown and when you insert a knife it should come out clean.  Place over a rack to cool, then remove the sides of the tart pan and let it cool to room temperature.

Dust with powdered sugar before serving.

Short crust dough recipe:

250 g flour

150 g butter, chilled and cut into squares

1 tsp salt

1 egg

1 tbsp cold milk (more if needed, but tsp by tsp)

In a large bowl place the flour, salt and butter.  With a pastry cutter, or your fingers crumble until you get a wet sand texture. Add the egg and milk and form dough into a tight ball.  If it is too crumbly, add a little more milk.

Cover the dough ball with plastic wrap and chill in the fridge for at least an hour.

From my kitchen to yours,

Carla