Tuesday, April 17, 2012
I love lemon anything, and the tarter the better, so my first impulse was to jump right in and bake this cake. I had planned to bake it for Easter and serve it with fresh berries, but something kept telling me to wait...
Friday, April 6, 2012
I wasn't sure I was going to like this "pizza", which is really a ricotta-filled pie. I knew I'd never had anything like it before and I've never been a big fan of the ricotta available in most grocery stores, so I went all Martha Stewart and made my own ricotta using David Lebovitz's recipe. A gallon of fresh goat milk (thanks to my sister and her goats), some yogurt, cream, vinegar and salt, a few minutes over the heat, a quick drain through some cheese cloth et voila! ricotta. This recipe yielded a creamy ricotta, not at all grainy like the commercially produced stuff. In retrospect I think I drained it a little too well. However, the consistency was fine and produced a nice creamy filling with a nutty flavor.