Monday, March 4, 2013

List of Produce for the Week of March 4...

Happy March everyone!

Now that Spring is only a few weeks away... you should be noticing a difference in the produce that is coming your way!  Winter is always the hardest one to get through, but Spring and Summer produce is amazing!  I know that I am very excited about it!

Here is your list for this week:

Sugar Snap Pea (if you open it, the pea on the inside is tiny and the whole pea is edible)

English Pea (this you must shell, the pods aren't edible)
Black Night Carrots
Red Lettuce
Blood Oranges
Bloomsdale Spinach

I made an amazing dessert last night using the blood oranges that I had in the fridge:

Ricotta Mini Cheesecakes with Blood Orange Sauce
(adapted from Martha Stewart Living, April 2010)

Unsalted butter, room temperature
1/3 cup sugar, plus more for pan
15 oz ricotta, pureed in a food processor until smooth
3 eggs, separated
2 Tbsp all purpose flour
Finely grated zest of 2 blood oranges (regular oranges will work fine as well)
1/4 tsp salt

1.  Preheat oven to 375 degrees. Generously butter and (6) 1-cup porcelain ramekins and coat the inside with sugar.  Whisk together ricotta, egg yolks, flour, half of the 1/3 cup of sugar, the zest and salt in a large bowl.

2.  In a stand mixer with a wire attachment, whisk the egg whites on low until foamy.  Raise speed to high and gradually add the remaining sugar.  Keep whisking until stiff glossy peaks form, about 3-4 minutes.  Gently fold a third of the whites into the ricotta mixture using a rubber spatula until just combined.  Gently fold in remaining whites until just combined.

3.  Pour batter into ramekins about 3/4 full.  Place the ramekins in a 9x13 pan and add enough hot water to go up the ramekin sides halfway.  Bake until center is firm and top is deep golden brown (about 1 hour).  Cool on a wire rake for 10 minutes.  Run a knife around the edge of the cake and unmold onto a plate.  Serve with Blood Orange Sauce and whipped cream.

*Note:  The cheesecake will rise a bit like a souffle and will fall while cooling.  Don't think you messed it up!

Blood Orange Sauce:
Juice of 2-3 Blood Oranges (or regular Oranges)
1 Tbsp of Honey
1 Tbsp Butter

Put the juice and honey in a pot over high heat and reduce until it will coat the back of a spoon.  Stir in butter to melt.

No comments:

Post a Comment