Lemon Ricotta Pancakes Yield: 8-10 portions of 2 or 3 pancakes each Ingredients: 3 large eggs, separated ¾ cup ricotta cheese 4 tablespoons unsalted butter, melted ½ teaspoon vanilla extract
Yield: 8-10 portions of 2 or 3 pancakes each
Assemble all ingredients and equipment needed to prepare the recipe. Whip egg whites until they hold firm peaks; set aside. In another bowl, beat ricotta, melted butter, egg yolks and vanilla until well blended; set aside. In a small bowl, whisk together the flour, sugar, lemon zest and salt to combine. Using a rubber spatula, stir the dry ingredients into the ricotta mixture. Gently fold the egg whites into the same mixture. Cook in a non-stick pan or on a griddle. Garnish with orange curd and lemon slices. Serve with maple syrup on the side.
Yield: 12 portions
Add half of the panko bread crumbs, all of the shallots, garlic, scallions and spinach to a food processor. Process until well blended. Empty contents of food processor into a shallow bowl and combine with remaining panko and parmesan. Season with salt and pepper.
Whip goat cheese in mixer with paddle attachment until smooth. Add fresh or dried herbs, roasted garlic, or sun dried tomatoes to taste.
Set up three shallow dishes with cornstarch, beaten egg and spices, and breading.
Dip sliced tomatoes in cornstarch, cover well. Transfer to egg wash, and then to breading, pressing breading to cover well. Fry the breaded tomatoes in a home fryer, or in a frying pan with hot blended oil. Cook until golden brown. Alternate fried tomatoes with a layer of herbed goat cheese. Sauce with your favorite topping.
Yield: 1 Pie, 10 inches
Beat Eggs thoroughly in large mixing bowl. Add the corn syrup, sugar, vanilla, butter and stout beer. Mix until well blended. (An electric mixer may be used for this step.) Fold in the pecans and pour mixture into the pie crust. Bake at 350º until set, approximately 45 to 55 minutes. Allow the pie to cool completely before serving.
Yield: 16 6-ounce portions
Equipment needed: sauce pan, chinois, ice bath, mixing bowls, 8-ounce ramekins, and a roasting pan. Bring the heavy cream to a simmer with the sugar and the vanilla beans. In a mixing bowl, whisk the egg yolks. Add flavoring to cream after it comes to a simmer. Pour ½ cup of the hot cream into the eggs while stirring to temper. Pour the remaining hot cream little by little. Strain the mixture through a chinois, and into a container set over an ice bath. Stir periodically until cool.
If you are using fruit, portion cut or whole pieces into available ramekins. Portion mixture into ramekins, set ramekins in roasting pan. Add hot water half way up the side of ramekins. Bake at 325º for about 40 minutes until set, then remove ramekins from water bath and chill.
Yield: 8 servings
Sweat red onion and tasso ham in blended oil until onions are translucent. Meanwhile, bring stock to a boil. Add boiling stock to cooked onions and ham. Whisk in grits, and stir occasionally until grits are cooked. Add cheeses and stir until melted. Season with spice blend, salt and pepper and keep warm.
Peel and devein shrimp. Season generously with blackening spice. Briefly sauté shrimp in hot pan with blended oil so that the shrimp are well-seared, but not fully cooked. Remove shrimp from pan and set aside. Using the same pan, sauté peppers, onions, and tasso. Add blackening spice or spice blend, Tabasco, salt, and heavy cream. Allow sauce to boil and reduce for two minutes. Return shrimp to sauce to heat through.
Spoon grits into serving bowl. Top with shrimp and cream sauce. Garnish with sliced scallions.