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Archive for Desserts

TIP OF THE DAY: Dutch Baby Instead Of Pancakes

Plain Dutch Baby

Raspberry & Chocolate Dutch Babies

Lemon Blueberry Dutch  Baby

Dessert Dutch Baby

[1] The original Dutch Baby: cinnamon, vanilla and a touch of powdered sugar (photo courtesy In My Red Kitchen). [2] From breakfast to dessert: Raspberry Dutch Baby and Chocolate Dutch Baby (photo courtesy The Modern Proper. [3] Lemon Blueberry Dutch Baby (photo courtesy Camille Styles). [4] A dessert Dutch Baby with all the fixings (photo courtesy Donal Skehan

 

Have extra house guests for the holidays? Kids home from school? Everybody expecting a leisurely breakfast?

Rather than flipping pancakes, why not make a Dutch Baby, a multi-portion pancake that’s baked in the oven, no flipping required.

WHAT’S A DUTCH BABY?

A Dutch Baby is an airy, popover-type breakfast pancake made first in a skillet, then in the oven.

You can cook it in a cast iron skillet, or in a special pan that does duel duty for Dutch Babies and paella (plus all these uses for a paella pan).

The sides puff up and are crisp like a popover the traditional accompaniment of lemon wedges which get squeezed all over the top.

You can add maple or other fruit syrup, lemon wedges and/or zest, butter and a sprinkle of confectioner’s sugar—or all of them.

You can pair spices with ingredients; for example, an apple Dutch Baby with apple pie seasonings. The fruit can be a topping or diced and added to the batter.

They are typically sweet, but you can omit the sugar and a savory version, topped with ratatouille, leftover stew, taco fixings, etc. (see our article on savory pancakes).

You can see the variety in the photos.

The basic recipe includes eggs, flour, sugar and milk, usually with vanilla and cinnamon. Seasonal fruits are popular additions, as are citrus and chocolate.

Yes, you can add chocolate sauce or other dessert sauce, fruit and whipped cream, mascarpone or crème fraîche for a dessert Dutch Baby. Frankly, we know more than a few people who’d eat this combination for breakfast (more on chocolate pancakes).

THE HISTORY OF THE DUTCH BABY

The pancake is neither Dutch nor Pennsylvania Dutch, Deutsch (German), but created in Seattle at the turn of the 20th century. It has roots in small, thin crepe-like German pancakes, garnished with powdered sugar and a squeeze of lemon wedge; and the Apfelpfannkuchen, German pancakes made in a large plate size.

According to Sunset magazine, Dutch Babies were introduced in the first half of the 1900s at Manca’s Cafe in Seattle, a popular spot that opened around 1902 and closed in the 1950s (here’s the history). The cafe was owned by Victor Manca, but we don’t know who provided the inspiration to adapt a German-style pancake.

History says that the name Dutch Baby was coined by one of Victor Manca’s daughter, who may have transformed “Deutsch baby” into big Dutch Baby.

The Dutch baby is a specialty of some diners and chains that specialize in breakfast dishes, such as the Oregon-founded The Original Pancake House or the New England-based chain Bickford’s, which makes both a plain Dutch baby and a similar pancake known as the Baby Apple, which contains apple slices embedded in the pancake. It is often eaten as a dessert.

Thanks to Good Eggs for this recipe, which we adapted slightly and made with a variety of different toppings.
 
RECIPE: DUTCH BABY WITH FRUIT & RICOTTA

Ingredients For 3 Servings
A good template for the batter is 1/3 cup flour and 1/3 cup milk/otherliquid per egg.

  • 3 eggs
  • ¾ cup whole milk
  • ¾ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 tablespoons unsalted butter
  • 2 pears or apples, thinly sliced (substitute bananas or other fruit)
  • 1 tablespoon brown sugar
  • A few pinches ground cinnamon
  • ½ cup ricotta
  • Maple syrup
  • Optional: lemon or orange zest
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    GENERAL TOPPINGS

    Take a basic (plain) Dutch Baby recipe and add your choices of:

  • Fresh fruit: berries, bananas, whatever
  • Fruit curd, marmalade or preserves
  • Powdered sugar
  • Chocolate sauce other dessert sauce or fruit purée
  • Coconut, toasted nuts, raisins or other dried fruit (we particularly like cherries and cranberries)
  • Dairy: mascarpone, ricotta, hand-whipped cream (i.e., not from a can)
  • Syrup
  •  

    HERE’S A VIDEO OF THE PROCESS

     

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    Preparation

    1. PREHEAT the oven to 400°F. Combine the flour, eggs, vanilla, salt, milk and a pinch of cinnamon in a mixing bowl and whisk until the ingredients and well-incorporated (i.e. no flour lumps).

    2. MELT half of the butter in a 10-inch cast iron pan over medium-low heat. When the butter is melted, add the fruit, brown sugar, and a pinch of salt. If you have a lemon or orange zest, it adds pizzazz. Use a teaspoon or whatever you feel comfortable with.

    3. STIR gently to coat the pears and cook them over low heat for about 5 minutes. When the pears have softened a bit, drain the butter but keep the fruit in the pan. Then turn up the heat to high add the remaining two tablespoons of butter. Swish the butter all over the pan—sides included—so that the entire inside surface is covered.

    4. POUR the batter over the fruit and slide the pan into the oven. Bake for 10 to 12 minutes until that baby is quite puffed up and golden brown. It falls soon after removed from the oven, so be ready to serve immediately. While the pancake is cooking…

    4. SET the garnishes on the table so participants can help themselves quickly.

     
    MORE DUTCH BABY RECIPES

  • Chocolate Dutch Baby With Whipped Cream
  • Chocolate, Raspberry & Hazelnut Dutch Baby
  • Dutch Baby With Fig, Pomegranate & Honeycomb
  • Dutch Baby with lemon sugar (a classic preparation)
  • Savory Dutch Baby With Goat Cheese, Avocado & Asparagus
  • The Original Dutch Baby, just cinnamon and vanilla
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    THE HISTORY OF PANCAKES

    People have been eating pancake-like foods for a very long time. According to Alan Davidson in the Oxford Companion to Food, the first mention of anything other than bread baked on a griddle is the oldest surviving cookbook, De Re Coquinaria (“On Cookery) by Apicius*.

    The book describes “cakes” made from a batter of eggs, milk, water and flour. They were fried and served with honey and pepper.

    Archaeologists have discovered grains on 30,000-year-old grinding tools, suggesting that Stone Age man might have been eating grains mixed with water and cooked on a hot rock.

    While the result not have looked like the modern crepe, hotcake, or flapjack, the idea was the same: a flat cake, made from batter and fried.

    Ancient Greeks and Romans ate pancakes topped with honey, and a Greek reference mentions toppings of cheese and sesame as well.

     

    Savory Goat Cheese Dutch Baby

    Dutch Baby In Cast Iron Skillet

    Dutch  Baby Pan

    [5] A classic Dutch Baby with lemon (photo courtesy Epicurious). [6] You can use your cast iron skillet to make a Dutch —10″ diameter or larger (photo courtesy Simply Recipes). [7] A Dutch Baby/paella pan from Norpro.

     

    These foods were not called pancakes, but the first mention of “pancake” in an English dictionary dates to the 16th century: a cake made in a pan.

    According to the Oxford English Dictionary, “Flat as a pancake” has been a catchphrase since at least 1611.

    For the rest of the pancake’s journey to modern times, head to National Geographic.

    And remember to celebrate National Pancake Day on September 26th.
     
    MORE PANCAKE HISTORY

  • We love this article from National Geographic, and recommend it as a short read on the history of pancakes.
  • Here’s more on the history of pancakes.
  •  
    ________________
    *“Apicius” is believed to be the pseudonym of one or several writers who authored the book. The manuscript of some 400 recipes is believed to have been compiled in the late 4th or early 5th century C.E. Why the name Apicius? It had long been associated with gourmet preferences, named after Marcus Gavius Apicius, a wealthy Roman merchant and epicure who lived in the 1st century C.E. He is said to have once sailed all the way to Libya to eat some much-praised prawns, only to return home without having found any to his satisfaction. He hosted colossal banquets, which eventually drove him to bankruptcy…and suicide.

      

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    TIP OF THE DAY: A Pudding Parfait Is An Easy Dessert

    Chocolate Pudding Parfait

    Pudding Parfaits

    Tiramisu Pudding Parfait

    Butterscotch Pudding Parfait

    [1] All chocolate pudding parfait (photo courtesy Elegant Affairs Caterers.) [2] Mixed flavors and garnishes (photo courtesy Yotel |NYC). [3] Tiramisu pudding parfait (photo courtesy The Vegan Cookie Fairy). [4] Butterscotch and vanilla pudding parfait (photo courtesy Gather By D’Amico).

     

    It’s the annual crazy-busy holiday season. In the midst of gift shopping, holiday cooking and sending cards (or e-letters or whatever), there’s a stream of adult friends and kids’ friends dropping by, planned get-togethers and other celebrations. When you don’t have time to bake a cake (and don’t want to pay $$$ for them), the solution is pudding parfaits.

    Instant pudding, cookie crumbs and a garnish make a pudding parfait with little work, but everyone will be delighted. In our home, there are always boxes of Jell-O pudding (regular and sugarless), cookies and some type of chocolate or candy.

    With just 15 minutes advance notice—or while the coffee brews—you can make a pudding parfait.
    Combinations:

  • All Chocolate Pudding Parfait: brownie base, chocolate dark chocolate pudding layer, milk chocolate pudding layer, garnished with whipped cream and any chocolate you like.
  • Banana Pudding Parfait: vanilla wafer crumbs, banana pudding, topped with a banana slice (you can caramelize the slices in advance and they won’t “brown”.
  • Butterscotch or Caramel Pudding Parfait: cake crumbs, butterscotch pudding, garnished with toffee chps
  • Cannoli Cream/Mascarpone Pudding Parfait: biscotti crumbs (substitute yellow or white cake), pudding or sweetened mascarpone, topped with cocoa drink powder, shaved chocolate, chocolate chips
  • Coffee/Tiramisu Pudding Parfait: coffee liqueur-soaked lady finger crumbs, coffee pudding, chocolate garnish
  • Lemon Pudding Parfait: butter cookies/shortbread, lemon pudding, lemon zest, tangerine garnish
  • Milk Chocolate/White Chocolate Pudding Parfait: topped with mini chocolate chips
  • Pistachio-Chocolate Pudding Parfait: cookie crumbs, pistachio pudding, chocolate pudding, pistachio nut garnish
  • Red Velvet/Chocolate Pudding Parfait: chocolate cookie crumbs, red velvet pudding, chocolate pudding, strawberry/raspberry garnish
  • Vanilla Pudding Parfait: chocolate cake crumbs, vanilla pudding, topped with drinking chocolate
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    NO COOKIES?

    Substitute:

  • Bread crumbs, slightly sweetened or spice
  • Cake, brownies or muffins, diced
  • Dessert sauce: caramel, chocolate, strawberry, etc.
  • Fruit, diced
  • Preserves, marmalade, sweet chutney
  •  
    FOR ADULTS: LIQUEUR

    Add a hint of liqueur to:

  • Crumbs or other bottom layer
  • In-between layers
  • On top, as a garnish
  •  
    GARNISHES

    See what you have on hand:

  • Berry, fruit slice, orange/mandarin segment
  • Brandied or maraschino cherry
  • Brownie cube
  • Candies (allsorts licorice? candy corn? gummies? M&Ms/Nerds/Skittles, toffee bits?)
  • Chocolate chips (or other flavor)
  • Chocolate square, shaved or curled chocolate, cacao nibs
  • Citrus peel or grated zest
  • Coconut, grated
  • Mini biscotti, cookies, meringues
  • Mini marshmallows or a regular toasted marshmallow
  • Nuts
  • Plain Greek yogurt or sour cream, slightly sweetened
  • Pocky sticks
  • Spices: clove, cinnamon, garam masala, nutmeg
  • Sprinkles or dragées
  • Sweet herbs: basil, chervil, lemon thyme, marjoram, mint, pink peppercorns, sage, sweet cicely, tarragon
  • Whipped cream, crème fraîche, mascarpone
  •  
    WHAT’S IN THE PHOTOS?

    [1] All Chocolate Parfait: chocolate cookie crumbs, chocolate pudding, chocolate mini chips.

    [2] Assorted Flavors: chocolate layered, vanilla, vanilla/chocolate layered, variously topped with candied orange peel, chopped nuts, cookie crumbs, mini meringue, strawberry, raspberry.

    [3] Tiramisu Parfait: chocolate cookie crumbs flavored with coffee liqueur, vanilla pudding flavored with coffee liqueur and instant coffee, topped with whipped cream and a chocolate wafer.

    [4] Double Pudding Parfait: chocolate and vanilla pudding layers, topped with whipped cream and a chocolate “cigarette.”

     
      

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    TIP OF THE DAY: Pairing Wine & Cake For A Dessert Party…Or Just Dessert!

    Want a dessert party that’s different?

    How about a wine and cake tasting? As with any other food and wine, the right pairings enhance the enjoyment of both components.

    So as not to stress the budget, you can make it a co-op party, assigning different cakes and wines to the participants.

    Select five or so pairings for a group of 10-12; more for a larger crowd. We made all of the cakes as sheet cakes, easy to cut into squares or slivers. It’s tough to cut thin slices of layer cakes.

    Place each cake on a platter with a place cards or index cards to identify them and provide cake/pie servers so people can help themselves, and further cut the squares for smaller tastes.

    We set everything on a buffet: the cakes with the matching wines and wine glasses behind them, plus serving plates, forks and napkins.

    Re the cake/pie servers: It’s nice to have a server for each cake. You can borrow from friends, use metal spatulas and other items you already have, or buy this inexpensive set of five for $11.99.

    These pairings were created by Alice Feiring, an award-winning wine writer and book author; and sent to us by Amara.com, an elegant lifestyle website.

    Alice has provided explanations for why these pairings work (the “Why,” below). If your crowd is interested, you can print the information index cards underneath the name of each cake and wine pairing.

    CAKE & WINE PAIRINGS
     
    1. APPLE CAKE & WINE

  • Wine Type: Off-dry sparkling wine, such as a demi-sec Vouvray from the Loire region of France.
  • Why: Off-dry sparkling wines with a hint of apple or lemon are a perfect pairing.
  •  
    2. CARDAMOM CAKE & WINE

  • Wine Type: Pear cider (an off-dry hard cider also called perry).
  • Why: Pears and cardamom accent each other so well in recipes; the same pairing translates to wine. You can also try this pairing with other spice cakes.
  •  
    3. CARROT CAKE & WINE

  • Wine Type: Ice cider, similar to ice wine, but made with apples instead of grapes.
  • Why: Carrot cake has spicy flavors and creamy frosting, both of which pair well with the intensity, acidity and honey notes of ice cider.
  •  
    4. CHEESECAKE & WINE

  • Wine Type: Aromatic wine, spicy and exotic, such as Gewürztraminer from the Alsace region of France or from Germany.
  • Why: Aromatic wines stand up to dense cheesecakes. The low alcohol level is right for the creaminess.
  •  
    5. COCONUT CAKE & WINE

  • Wine Type: Sparkling, white, gently sweet desert wine, such as Moscato d’Asti from Italy.
  • Why: The light sweetness of a sparkling desert wine complements the less sweet coconut.
  •  
    6. FLOURLESS CHOCOLATE CAKE & WINE

  • Wine Type: Oxidized, fortified wine such as Madeira from Portugal.
  • Why: Fortified wines that have been exposed to heat develop a complex muted, caramel-like saltiness—think toffee, dried fruit and orange rind—which complement the ground nuts in the cake.
  •    

    Carrot Cake

    Cheesecake

    Coconut Cake

    Flourless Chocolate Cake

    [1] Carrot cake with cream cheese frosting and filling (photo courtesy Harry & David). [2] A classic cheesecake (photo courtesy Cinderella Cheesecake). [3] Coconut layer cake (photo courtesy Taste Of Home). [4] Flourless Chocolate Cake (photo courtesy David Glass).

     

    Strawberry Shortcake

    Pineapple Upside Down Cake

    Nacho Cheesecake

    [5] Strawberry shortcake (photo courtesy G Bakes). [6] The retro Pineapple Upside -Down Cake (photo courtesy King Arthur Flour). [7] A savory cheesecake (Nacho Cheesecake photo from Taste Of Home; the recipe link is at #12).

     

    7. LEMON POPPY CAKE & WINE

  • Wine Type: Apple mint vermouth (look for Uncouth Vermouth Apple Mint)—semisweet and fragrant.
  • Why: The bitter from the vermouth accents the almost fruity snap of the poppy seeds.
  •  
    8. OLIVE OIL CAKE & WINE

  • Wine Type: Sparking white wine, like a slightly sweet Malvasia Dolce Frizzante from Italy.
  • Why: The aromatic lightness of a slightly sweet sparkling wine matches the dense olive oil without being overpowering.
  •  
    9. ORANGE-CHOCOLATE CAKE & WINE

  • Wine Type: Dry amber (orange) wine, spicy with notes of orange blossom. Look for amber wines from France, Italy and Australia—they’re relatively new in the U.S.
  • Why: The juicy, slightly tannic wine supports the strong cake flavors without undoing the power of the chocolate orange combination.
  •  
    10. PINEAPPLE UPSIDE-DOWN CAKE & WINE

  • Wine Type: Sweet white wine such as a Jurançon Moelleux from France—unctuous with good acid and lemon/peach notes.
  • Why: The tropical flavor from the grape, petit manseng, especially from the Jurançon, marries the syrupy fruit. Its extreme acidity keeps the match fresh”.
  •  
    11. STRAWBERRY SHORTCAKE & WINE

  • Wine Type: Sparking rosé.
  • Why: The berry fruitiness of sparkling rosé echoes the fragrant strawberries in the cake.
  •  
    12. SAVORY CHEESE CAKE & WINE

  • Wine Type: Savory cheesecake is an appetizer or first course rather than a dessert; or it can stand in for the cheese course or a dessert for people who don’t like sweets! Look for a Carignan, Grenache, Syrah or blend. Check out these savory cheesecake recipes:
  •  
    Blue Cheese Cheesecake
    Basil, Lobster & Tuna Cheesecake Recipes
    Nacho Cheesecake Recipe
    Provolone & Corn Cheesecake

  • Why: Deep red wines are a great match for the sharp cheese flavors.
  •  
    MORE DESSERT & WINE PAIRINGS

    Here are THE NIBBLE’s recommendations for:

  • Pairing Desserts & Wine: everything from crème brûlée to mousse to pie
  • Pairing Ice Cream & Wine
  • Pairing Chocolate & Wine
  •  
    HAPPY NIBBLING!

      

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    RECIPE: Frozen Pumpkin Tiramisu

    Given the popularity of tiramisu in the U.S., we’re surprised we haven’t come across a frozen pumpkin tiramisu before this one.

    Instead of layering the ingredients in a bowl or pan, this recipe takes the extra step of building it in a springform pan, so it emerges looking like a frozen soufflé.

    The recipe is courtesy Pumpkin It Up, a book with scores of delicious pumpkin recipes.

    RECIPE: FROZEN PUMPKIN TIRAMISU

    Ingredients For 8 Servings

  • 1-1/2 cups heavy whipping cream, chilled
  • 3/4 cup sugar
  • 8 ounces mascarpone cheese, softened
  • 1 can (15 ounces or 1-7/8 cups) pumpkin purée
  • 3/4 teaspoon pumpkin pie spice
  • 2 packages (3 ounces each) ladyfingers, halved
  • 4 tablespoons apple cider, divided
  • 4 gingersnap cookies, finely crushed
  •  
    Preparation

    1. BEAT the cream and sugar in a large bowl until stiff peaks form. Add the mascarpone, pumpkin and pumpkin pie spice. Beat just until the filling is smooth.

    2. LINE the bottom of a 9 x 2-3/4″ springform pan with 1 package of ladyfingers, breaking and overlapping them to fit. Sprinkle with 2 tablespoons of apple cider.

    4. SPREAD half the pumpkin filling over the ladyfingers. Repeat a second layer with the remaining package of ladyfingers, 2 tablespoons of apple cider and the remaining filling. Smooth the top of the tiramisu, cover amnd freeze for at least 4 hours or overnight.

    5. UNMOLD: Run a knife around the inside of the pan. Release the pan sides and sprinkle the top with crushed gingersnaps.

    THE HISTORY OF TIRAMISU

    Tiramisu means “pick me up,” a reference to the caffeine from the espresso liqueur and the energy from the eggs and sugar.

    While there are many variations of the recipe, tiramisu is typically composed of layers of sponge cake or ladyfingers, soaked in espresso liqueur, coffee syrup or marsala, and layered with a mascarpone cheese and custard mixture. It is dusted with cocoa or shaved chocolate.

    For what is a classic Italian dessert, tiramisu is a relatively recent creation. The origins of the dessert are highly contested, but a strong claim has been made that the recipe was invented in the 1960s at the restaurant, Alle Beccherie in Treviso, Italy by pastry chef Loly Linguanotto.

     

    Frozen Pumpkin TIramisu

    Pumpkin It Up Pumpkin Cookbook

    Pumpkin Tiramisu

    [1] Frozen pumpkin tiramisu recipe from [2] the Pumpkin It Up! cookbook (photos #1 and #2 courtesy Gibbs Smith). [3] A conventional pumpkin tiramisu mixes pumpkin into the mascarpone. Here’s the recipe from Chef Chloe.

     
    The restaurant’s matriarch, Alba Campeol, got the idea for the dessert after the birth of one of her children. Weak in bed, she was brought a zabaglione spiked with coffee, to give her energy. When she returned to work, she and her pastry chef worked on the “pick me up” layered dessert.

    The original Becchiere recipe did not contain alcohol because it was served to children as well as adults. Today, a good tiramisu is redolent of liqueur or marsala. You can read the full story, plus competing claims to the invention by another Treviso restaurateur, Carminantonio Iannaccone, in this Washington Post article.

      

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    FOOD FUN: Deconstructed Cannoli

    We love cannoli; can’t get enough of them.

    Although we’re rarely up for making the pastry tubes, we do relish a dish of “deconstructed cannoli”: the cream filling with a cookie on the side.

    A bonus with cannoli cream is that you can substitute your sweetener of choice for the sugar. When we’re dieting, we treat ourselves to lowfat ricotta cannoli cream with Splenda (and of course, the mini chips).

    We adapted this recipe from BelGioioso, a Wisconsin maker of classic Italian cheeses.

    Ingredients For 4-6 Servings

  • 16 ounces ricotta cheese
  • 1/4 cup sugar
  • 2 tablespoons semi-sweet mini chocolate chips or shaved chocolate
  • Optional: 1/2 to 1 tablespoon orange zest, to taste
  • Thin cookies: cookie thins (e.g. Anna’s Swedish Thins), lace cookies, gaufrettes, Moravian cookies, rolled wafer cookies, waffle cookies
  • Garnish: mint sprigs and/or raspberries
  •  
    Variation: Substitute chopped candied fruits for the chocolate chips.
     
    Preparation

    1. COMBINE the ricotta and sugar until well blended. Stir in the chocolate.

    2. COVER and refrigerate mixture for at least 30 minutes before serving.

    3. SCOOP a ball of cannoli cream onto a dessert plate. Garnish with a cookie and a sprig of mint and/or raspberries.

     
    WHAT IS RICOTTA

    Ricotta is a fresh (unaged) cow’s milk cheese that’s used extensively in Italian cooking. It’s soft and spreadable like cottage cheese.

    Technically, ricotta isn’t a cheese at all, but a by-product of the cheese-making process. The name “ricotta” means “recooked” in Italian (from the Latin recoctus).

    Ricotta is been made from the whey left over from making other cheeses. After the curds are coagulated from the milk with rennet, the whey is drained off and the curds are pressed into cheese.

    What to do with all the leftover whey had long been a concern for cheese makers. Many simply fed it to their pigs, a practice continued today. That’s right: The whey drained from making the “king of cheeses,” Parmigiano-Reggiano, is used to feed the pigs that become Parma ham (prosciutto).
     
    MORE WAYS USE RICOTTA

     

    Cannoli Cream With Chocolate Chips

    Bel Gioioso Ricotta

    Chocolate Chip Cannoli

    [1]Deconstructed cannoli: Serve the ricotta cream with a cookie on the side. [2] Cannoli cream is simply sweetened ricotta cheese (photos courtesy BelGioioso). [3] A classic cannoli with chocolate chips (photo courtesy Gerardo’s Italian Bakery.

  • Ricotta breakfast recipes
  • Recipes for lunch, dinner and dessert
  • Recipe for homemade ricotta
  • Ricotta and honey for breakfast, dessert or snacking
  • What is ricotta salata
  •   

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