End of Summer Fresh Lemon Gelato

September is season unto itself on Cape Cod. As many of our visitors return home to school and work, there is a quieter spirit. Yet the air is warm, gardens are full, the beaches are less crowded and the sunsets are beautiful. We are enjoying the best month of the year here. There is still lots of outdoor living to be done before the crispness comes with days of shorter daylight. Thought this recipe for one of the best and freshest tasting gelatos might be just the thing for some of those late summer warm nights.

Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
End of Summer Fresh Lemon Gelato
SERVINGS
1quart
CHANGE SERVING SIZE
quart
COOK TIME
0mins
PREP TIME
15mins
READY IN
2 1/2hrs

Ingredients

Instructions

  1. In a bowl, using a hand mixer combine creams and sugar until sugar dissolves
  2. Stir in vanilla, lemon juice and zest and salt
  3. Refrigerate the mixture for at least 2 hours
  4. Pour the mixture into an ice cream maker and process according to manufacturer's directions.
  5. Serve in a hollowed out lemon half for a stunning presentation.

Winter Kale Salad

For more than a year now, kale has succeeded in holding the titled “prima dona” position of most nutritious vegetable in the current food world. At the moment, no other vegetable has stepped into that position to replace it. Whether one has acquired a taste for kale or just has a natural appetite or appreciation for it, the fact remains that  this versatile green is such a rich source of so many valuable nutrients, surpassing even Popeye’s  proverbial spinach.

I think it’s obvious that I’m a kale enthusiast and I enjoy it prepared in many different ways. However the first time I heard that kale salad was going to be on the convent dinner menu, I had strong reservations about eating it uncooked and did not look forward to it. When others who sampled it before me started exclaiming over it I was curious to give it a try. One taste led to another and before I knew it I had joined those singing its praise.

The very next day I experimented with my own version of the dish and was amazed at the variations that were possible with this hearty winter salad.  Try having fun with it yourself and see what interesting versions you can come up with.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Winter Kale Salad
SERVINGS
6-8people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
1hr
READY IN
1 hr (or overnight)

Ingredients

Instructions

  1. Pour dressing over 1 bunch (4 cups) finely chopped kale
  2. Toss well and let set for an hour or two or overnight.
  3. Stir in desired amount of fruits and vegetables of your choice. I started off with roasted beets and butternut squash, walnuts and pomegranate seeds and craisins and liked this combination. The next time I varied it with fresh raspberries, chopped apples and bacon bits. Experiment and do whatever combination you most prefer.

Crepes with Lemon Ricotta Filling

Crepes are one of my favorite foods and can be quite versatile.  Used for dessert, they can be filled with a variety of ingredients: chocolate, Nutella, mascarpone to name a few.  Or served at breakfast with ricotta cheese and just a touch of sweetness.  At lunch or dinner, they can be filled with spinach, chicken and mushroom cream sauce, or thinly sliced ham and a lightly scrambled egg or even an herbed cream cheese with smoked salmon and sliced radish. Any way you serve them, they are delightful, and light on carbohydrates.

I was cleaning out our coal stoves, and discovered an old cast-iron crepe pan. I couldn’t resist! Passion took over and I set about cleaning it up, trying out recipes, and finding something that I wanted to share.  This simple breakfast crepe will be a nice change on the weekend, when you want to do something a little more special for your family.

 

Blessed New Year!

 

Print Recipe
Votes: 11
Rating: 4.18
You:
Rate this recipe!
Crepes with Lemon Ricotta Filling
Makes about 6 8-inch crêpes, recipe can be doubled as needed
SERVINGS
3people
CHANGE SERVING SIZE
people
COOK TIME
20 mins
PREP TIME
30mins
READY IN
1 hr

Ingredients

Instructions

  1. Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.
  2. Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator.
  3. Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the oil and pastry brush and a spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.
  4. Place the pan over medium heat and brush your pan with oil to coat the bottom. Let it sit on the flame for a minute to get hot. Pour in about ¼-1/3 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.
  5. When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. Cook the second side briefly, just to set the batter.
  6. Tilt the pan and loosen the crêpe, then slide it onto the cooling rack or wax paper
  7. Continue making crêpes with the rest of the batter, brushing more oil on the pan as needed to keep the crêpes from sticking.
  8. If not eating the crêpes immediately, stack them one on top of the other as they cool. If they seem sticky, place a square of wax paper or parchment between them. Place the stack in a sealable plastic bag and store in the refrigerator for a few days or in the freezer for a few months.
Lemon Ricotta Filling
  1. Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
  2. Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
  3. Arrange on plate and sprinkle with mixed berries and powdered sugar to serve, or serve with homemade blueberry sauce (below).
Homemade Blueberry Sauce
  1. In a medium saucepan over high heat, combine sugar, water, cornstarch, and lemon juice.
  2. Whisk until blended, then add blueberries.
  3. Bring to a boil. Reduce heat to medium and cook, stirring constantly, until juice is clear and sauce is slightly thickened, about 2 minutes.
  4. Serve at room temperature

​​Mascarpone Cheesecake

Cheesecake is one of those “back pocket” desserts that I always like to have on hand.  It freezes well, and you can even slice it frozen and re-freeze what you don’t use.  I have my favorite NY Cheesecake recipe that I’ve used for years, and it’s a no-fail,  but when I was living in Italy, I didn’t have the same access to graham crackers and cream cheese as I did at home, so I had to do a little improvising.  That’s when I stumbled upon this recipe for a Mascarpone Cheesecake.  This was something I always had on hand  – mascarpone is pretty much a staple in Tuscan homes, and much less expensive than it is here.  But if you’re looking for something different,  give this a try.  It is light and delicious, and lovely served with fresh berries tossed in sugar!

A few tips to making a successful cheesecake:

  • Always start with room temperature cream cheese and beat the cream cheese ​until very smooth and ​before ​adding any other ingredients.
  • Have your eggs at room temperature
  • Using the zest from fresh limes, oranges or lemons is what will give your cheesecake a flavor boost.  Zest contains the essential oils, which adds the depth of flavor without the tartness and “liquidity” of juice.
  • Wrap the bottom of the pan in aluminum foil and cook the cheesecake in a water bath to prevent cracking, just make sure you have a tight fitting springform pan to do this, otherwise the water will leak in. You can also bake cheesecake without a water bath, but use a lower temperature oven.​
  • When the baking time is up, turn off the oven and let the cheesecake just sit for an hour or so​.  This helps​ the cheesecake to set up well.
  • If not using right away, remove the spring form pan sides and wrap ​tightly in plastic wrap, leaving ​the bottom​ of the pan on​, and freeze.
  • After a day, you can remove the pan bottom and re-wrap the cheesecake.
  • Slice your pieces while still frozen and put the rest back in the freezer.
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
​​Mascarpone Cheesecake
SERVINGS
12people
CHANGE SERVING SIZE
people
COOK TIME
110min
PREP TIME
15min
READY IN
180min

Ingredients

Instructions

For the Crust
  1. Preheat oven to 350º. Butter the inside of a 9-inch springform pan, and wrap the bottom of the pan with a double layer of aluminum foil. Place the prepared pan on a baking sheet.
  2. In a medium bowl, stir together the graham cracker crumbs, sugar and salt. Add the butter and stir well to moisten all of the crumbs. Pour the crumb mixture into the prepared pan and use your fingers to press gently into an even layer on the bottom and halfway up the sides of the pan. If you are having trouble getting the layer even, use a straight sided glass or measuring cup to gently press the crumb mixture onto the sides and into the corners. Freeze the crust for 10 minutes while the oven heats.
  3. Slide the pan into the oven and bake until the crust is lightly browned and fragrant, about 10 minutes. Turn the oven down to 325º.
For the filling
  1. Using a stand mixer or an electric hand mixer, beat the cream cheese in a large bowl until it is light and very smooth, about 4 minutes.
  2. With the mixer running on medium low speed, slowly pour in the sugar, then the salt. Beat for 3 more minutes. Add the vanilla extract and lemon zest.
  3. Add in the eggs, one at a time, and beat for a full minute after each egg. Scrape down the bowl, reduce the speed to low. Add in the mascarpone and mix thoroughly. ​ Wrap foil around the outside of the pan (see picture below) and pour the mixture into the prepared crust. The batter will come to the top of the springform pan.
  4. Place the springform pan into a roasting pan​ and fill the roasting pan with enough (very) hot tap water—or boiling water—to come halfway up the sides of the springform pan​ ​and place on the center rack of the oven. ​Close the oven door and bake the cheesecake until it is lightly golden on top and the filling is set, but still slightly wobbly in the center, about 90 minutes.
  5. Turn off the oven and prop the door open slightly with a wooden spoon. Let the cheesecake cool for one hour in its water bath. After an hour, gently remove the roasting pan from the oven and lift the springform pan from the water. Carefully remove the foil from the bottom of the pan and set the pan on a cooling rack. Run a knife around the top edge of the cheesecake to release it from the pan. Let the cheesecake cool to room temperature, then cover the top with plastic wrap and refrigerate for at least 4 hours before slicing—an overnight chill is best if you have the time.​

Andiamo Mangiare!​