This yummy breakfast will make everyone happy-happy-happy. It is made with ricotta cheese and therefore, rather light
- 1 2/3 cups ricotta cheese
- 3 egg yolks
- 3/4 cup whole milk
- 2/3 cup flour (sifted)
- 1 1/2 tsp. baking powder (sifted)
- pinch of salt
- 3 egg whites
- enough butter for pan
In a bowl combine the ricotta, egg yolks and milk. Add the flour, baking powder and salt and mix well.
In another bowl beat the egg whites until they form soft peaks. Gently fold into the ricotta batter.
In a skillet melt butter and add 3 tbsp. of the batter. Cook until golden on each side. Repeat until all batter is used up. Keep warm.
Caramelized Apples
4 medium granny smith apples, unpeeled and sliced thinly
1/2 freshly squeezed lime juice
1 1/2 cups icing sugar (sifted)
3 tbsp. whipping cream
In a bowl toss the apples and lime juice. In a small saucepan, cook the sugar until caramelized and golden in colour. Add the apples and cook for 3 minutes. Stir in the cream and simmer gently for 10 minutes. Remove from the heat and let cool to room temperature.
Top the pancakes with the apples amd serve immediately.
I told you they were yummy.
Ricotta and Jam Blintzes
These are fabulous desserts. Mind you, they can also be savoury. We choose the sweeter version and can be added to the Buffet Brunch for New Year’s.
- 1 cup flour
- 1/8 cinnamon
- pinch of salt
- 1 2/3 cups milk
- 3 large eggs
- 1 x 400g container of Ricotta
- 3 tbsp. unsalted butter
- 1 cup fruit jam ( homemade is best) – peach, fig or berry of your choice
- 2 cups fresh fruit salad
- 4 tbsp. honey
In a bowl sift together the flour, cinnamon and salt.
In another bowl beat the milk and eggs for 2 minutes and add the dry ingredients, mixing until smooth.
In a small bowl, melt 1 tbsp. butter in the microwave, add to the batter and mix well. Cover and place in the refrigerator for 55-60 minutes.
In a frypan, melt half of the remaining butter and when hot, add 1/4 cup of the batter and swirl to coat the bottom of the pan (like a crepe). Cook 1 minute until golden and flip over and cook for only 10 seconds more. Remove from the pan and repeat with the remaining batter, adding butter as needed.
In another bowl, mix together the ricotta and jam. Fill each blintz with 1/4 cup of the filling and fold in the sides and place seam down on a dessert plate.
Serve 2 per person and top with 1/2 cup of fruit salad. Drizzle with honey.
This recipe will make 4 servings.
Fruit Salad With Fresh Ginger Dressing
It is nice outside and you have company staying for the holidays…..what to serve? With all the fruit you can buy at the grocery store, it is an easy decision. This makes a delightful, light dessert after all the turkey and trimmings or, if it is a nice summer day, a beautiful breakfast item to be served on the deck, light breeze….mmmmmm, sounds heavenly.
Prepare this part after the syrup is done.
- 4 cups of any fresh fruit, melons, berries, nectarines, pears and/or bananas…..
- 3 tbsp. of chopped mint leaves
- Put in a large bowl and GENTLY mix together.
Ginger Dressing
- 3 cups water
- 2 cups sugar
- 2 cups thinly sliced fresh ginger, left unpeeled
Bring water, sugar and ginger to a boil and stir until the sugar has completely dissolved. Simmer for 10 minutes. Remove from heat and let stand for 20 minutes. Drain through a sieve and chill at least 2 1/2 – 3 hours.
Toss fruit with 1/4 cup of the dressing. I bet you will want to add more of the syrup.
This syrup will keep, covered and chilled up to 2 weeks.