Christmas this year was about the food. The boys spent four days with us and each of
us created and cooked a meal. The theme
was “European”. I started off with a
Mediterranean meal beginning with a variation of spinach empanadillas followed
by a Greek salad. The main course was a
ground turkey with apricot, almond and spice stew over rice. But the best dish (in my not so humble
opinion) was the walnut, apricot and ricotta cake (recipe follows).
Younger son was up next and made a deconstructed Belgian stew. He braised a beef brisket and used the cooking liquid to make a heavenly gravy which he poured over homemade French fries that were then smothered with mozzarella cheese and popped into the broiler to melt the cheese. Although I questioned French fries with cheese and gravy – it was really good. He also served stuffed onions.
Older son served a tuna and tomato crostini as an appetizer
which was amazingly good. I had to keep
myself from having seconds because I knew that there was more to come. He served a bone-in pork loin roast, roasted
Brussels sprouts with bacon and a salad with horseradish dressing.
On the fourth night we needed something light so we had fish
tacos. Younger son created a wonderful
bean dish combining white beans and black beans with diced tomatoes, some bacon
and a bit of spicy jalapeño
which he served over rice (a family staple).Walnut, Apricot and Ricotta Cake
½ cup walnut pieces, chopped and toasted
½ cup chopped apricots
1/3 cup butter, room temperature plus extra for greasing the pan and parchment paper
½ cup sugar (divided)
3 eggs, separated
finely grated rind of 1 orange
1/3 cup ricotta cheese
3 TBSP flour (non-gluten flour is OK)
Preheat oven to 375 degrees.
Grease and line with parchment paper a 9” spring-form pan or a 9” cake
pan. Grease the paper lining.
Cream together the 1/3 cup butter and ¼ cup sugar until
light and fluffy. Add the egg yolks,
orange rind, ricotta cheese, flour, walnuts and apricots and mix together.
Whisk egg whites in a bowl until stiff. Gradually whisk in ¼ cup sugar. Fold ¼ of the whisked whites into the ricotta
mixture. Gently fold in the remaining
egg whites.
Pour the cake mixture into the prepared pan and level the
surface. Bake for about 25 minutes until
risen and firm. Leave the cake to cool
in the pan.
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