Ricotta – mythankfultable.com

Italian Ricotta Cake

March 13, 2022 by chrissy@mythankfultable.com

Spring is days away, and yet today has been a cluster of snow and sleet. The bulbs are peeking out through the soil, and my favorite crocus at my Mom’s house has bloomed as a sign that yes, life is returning to New England. I am already pulling Easter recipes. I don’t even know the plan for that holiday except, I will be cooking for however many/whenever. It’s enough to sift and sort through the recipes for ideas at this point. Hence, Ricotta Cake!

I need to preface this recipe with a few thoughts. Like the fact that if you are Italian, my way of saying ingredients such as prosciutto, marscarpone, and ricotta would make you cringe. Think soft “a” sounds, and pronouncing all of the syllables. I know the real deal people say “Ricot” with a strong abrupt tone and such…but I am one of those people who say it wrong and know I am not bold enough to say it right. I own it. I say ri-cot-ta. (It sounds as nasally as it reads in real life too).

I will say this. My childhood memories in an Italian family include making tortellini from scratch and a huge table covered with a white bedsheet that became covered with beautiful little belly button pasta as the family worked together to roll, stuff, cut, and pinch. Tortellini soup was a staple, as were many Italian traditions. I have yet to travel abroad, but one day the dream is to visit Italy and absorb every beautiful thing.

Growing up, we had Sunday dinners, and Easter Bread with the egg baked in the middle. (In our family we called this Angootie…I have researched this bread and have yet to find this name or this recipe-although I have found many with other names and ingredients). While I may say ricotta wrong, I do have enough of the Italian memories in my past to know that ricotta it is amazing and to never, ever, use the kind made with skim milk. One of my good friends makes her own. Which, is kinda impressive.

In my growing up though, I had never heard of Ricotta Cake. We were local-bakery-Rum-Cake-people (I am not one of those anymore as a result). In all honesty, one of my children always requests a fudgey chocolate cake from the Italian bakery down the street. But Ricotta Cake? New to me!

A few years ago, a friend at work mentioned she was making it for her family Easter dinner.

Now, I have had ricotta in all sorts of pasta dishes or on pizza in big dollops, on toast both as sweet or savory, (heck I have eaten it from a spoon out of the container-no shame), but never baked in a cake. So try this recipe I did!

This cake is easy to assemble and so amazing. My photos do not do it justice. It is indulgent. It is a butter, sugar, and egg laden recipe. We are not low calorie anything here. It is made in two layers, though it almost resembles a cheesecake-y blondie type texture. It is dense, and creamy, and delicious. I want to liken the top layer to a cheese danish type consistency- but it is so much better.

There is a slight lemon tang to the ricotta layer that balances out the sweetness. My final cake split a little while cooling, even though I ran a knife around the edge as you would a cheesecake before letting it cool. I am not sure if this is typical, and welcome any comments on it! I have made this multiple times and always get the “crackin.”

My theories are in the incorporation stage, or I am over cooking, the heat is too high, or something with the cooling process. (So basically any of the steps I am causing this…) It’s a work in progress. Regardless, this cake is SOOOOO GOOOD. When I served it, I cut it up so the cracks didn’t show…and there were no complaints!

I hope you enjoy this recipe. There is something special about a recipe that is written in a friend or relative’s handwriting, that add to the beauty of the occasion. I always think when we sit down at a table where other people’s recipes are present, it is like they join us for the meal. I am all for a full table, whether in person or in spirit. It is good for the soul.

I am sending you light and love and a big slice of this heavenly dessert.

I hope you enjoy this recipe, and I thank you as always, for coming to the table.

Love,

Chrissy

Italian Ricotta Cake

Print Recipe

This Italian Ricotta Cake recipe is from a friend Suzanne. A sweet, slightly lemony ricotta layer atop a cake base. It is so good. We use this recipe around Easter time, but it is perfect for any time of year.

Author: chrissy@mythankfultable.com

Ingredients

Scale

Cake Base:

1 Cup Butter
2 Cups Sugar
4 Eggs
2 2/3 Cups sifted lour
1 1/2 Teaspoon Baking Powder
1 Cup Milk
1 1/2 Teaspoon Vanilla Extract

Ricotta Topping:

2 Lbs Ricotta Cheese (Whole Milk)
4 Eggs
1/2 Cup Sugar
2 Tablespoons Flour
2 Tablespoons Lemon Juice (freshly squeezed if possible)
1 Teaspoon Vanilla Extract

Instructions

Grease a 13x9x2 baking pan and set aside.
Preheat oven to 350

For the bottom layer:

In a separate bowl, sift together dry ingredients (flour and baking powder)
Cream together butter and sugar and blend through, making it light in color.
Add eggs one at a time, and incorporate after each.
Stir in sifted dry ingredients alternately with milk and vanilla.
Pour combined batter into prepared pan

Top Layer:

Mix ricotta, eggs, sugar, flour, lemon juice and vanilla together.
Pour over top of unbaked cake layer.
Bake in 350* for one hour.
Run a knife dipped in warm water around the edge of the pan to loosen the edges and hopefully avoid cracking.
Allow cake to cool completely before serving.

4. Allow cake to cool in pan.

Stir in sifted dry ingredients

Tomato Ricotta Tart in an Herbed Crust

September 4, 2018 by chrissy@mythankfultable.com

“Mom, you haven’t blogged in a while…” the comment was innocent, but accurate.

I haven’t blogged in a while.

I took the summer to regroup. I would say summer is normally a time to get stuff done. In a way, and I did get stuff done. Just not the writing stuff.

Every now and then our lives get full. Ok, most of us have full lives…a lot of the time…most of the time…, OK all of the time. Go. Go. Go.

Many nights I sit and promptly fall asleep in the chair. I am super fun. My alarm goes off early and all of the stuff has to get done before work, then work stuff, then family stuff, then supper stuff, then more house stuff. You know the drill. I am not one to let things go undone. Things need to get done. It’s how I roll.

Except.

Except, by the end of the school year this time around, I was weary in my core. This year was tougher for some reason. Across the board. We weathered a few major storms at home. I got sick, like a lot. Our school year had a lot of transitions. I looked out at my gardens this late winter/early spring and thought, “I’m not doing it this summer.”

Now, if you follow my Instagram feed you know, I dig in the dirt and take pictures of my flowers. So, something was definitely wrong.

I wouldn’t call it depression. I would call it exhaustion?

Soul tired. Have you every been soul tired?

Yeah, its kind of ugly.

SO this summer, when the graduation party was over and friends were hanging out in the dining room, and swimming, and having fun being kids and the world slowed down a bit, I chose to stop. I chose to embrace the break.

I listened to books (I love audible and free audio library books/apps). I went to the gym, or walked outside as much as possible. I worked outside. I played the dumb game I am addicted to on my phone. I watched bad television. I cooked with no blogging agenda. I had meals with people I love from long ago, from work, from book club, from life.

I just stopped with the overwhelming get everything done immediately mindset. For a little bit.

I’m not going to lie. A lot of the checklist got done. I just did a gut check before I did it. And, it happened after I worked out. After I took care of myself. Guess what? it was all waiting for me.

I researched. I took out a million cookbooks. I listened to successful bloggers podcasts. I filled my soul.

Because even soul’s get hungry, and one year in, mine needed nutrition.

Now, we are back to school and life is the treadmill again but I am different.

I’m choosing joy and not the drama of the day-to-day. I’m working hard to love more. Including me. I’m exercising daily. I’m drinking Kale Smoothies. (Yeah, I know…). I am saying NO to stuff. No to the stuff that can wait. It’s all going to be ok.

I did cook all summer. I didn’t bake as much (more on that later) but with the abundance of tomatoes I found this perfection of a recipe from www.foolproofliving.com. So beautiful. So the essence of all that summer savory tarts should be, and hello, ricotta.

I tweaked the recipe in that I added fresh basil and oregano the crust. (Summer research paying off). I used multi colored cherry tomatoes because I have them in every container I can put them in. (Hooray for small tomatoes that excel all summer long). I used high quality balsamic, because it’s an indulgence to buy pretty olive oils and balsamic vinegar on road trips instead of trinkets. Life is good.

The crust is easy to prepare in advance (even though it looks like a lot of steps it really isn’t) and is baked, and awaits the filling. The filling is quick to make. Assembling on site is a matter of spread filling, top with tomato topping, drizzle. If ever there was a recipe that looked hard but secretly isn’t…you have it here.

Now, if you don’t like ricotta or tomatoes…why are we friends? Seriously. Ricotta is so, so lovely. Tomatoes are mouthfuls of summer. (One of my children loathes tomatoes. The other despises ricotta. So I know the jury is out readers. But just not with this gal).

For my educator friends, my mommas of school aged children friends, and anyone else impacted by the academic calendar, the year is just beginning. We have full hearts and our hands our busy. Our students/children and staff/colleagues need us strong and calm. Souls filled. Imagination ready. Inspiration accessible. Make sure in the midst of the “stuff” you remember to take care of yourself and feed your souls and minds as well as your bodies. And make this tart. You won’t be sorry.

As always, I hope you love this recipe, and thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Tomato Ricotta Tart in an Herbed Crust

Print Recipe

This gorgeous summery tart takes an herb infused crust, filled with lemony ricotta, and topped with tomatoes and balsamic vinegar.

Author: chrissy@mythankfultable.com from www.foolproofliving.com (minor changes in crust)

Ingredients

Scale

Herbed Dough:

3 tablespoons almond flour/meal
1 ¼ cups all-purpose flour, plus more for rolling
Pinch of salt
½ cup unsalted butter, cold, cubed or grated
Handful of basil and oregano leaves, roughly chopped (will pulse with dough ingredients to become pulverized in food processor)
2–4 tablespoons ice-cold water, depending on how much it takes to come together

For the Filling:

1 generous Cup Fresh Ricotta, at room temperature
4 ounces Cream Cheese, softened
½ cup grated Romano or Parmesan Cheese
1 teaspoon Lemon Zest (I used one lemon)
1 teaspoon lemon juice

For the Tomato Topping:

2 cups tomatoes, (I used a combination of multicolored cherry tomatoes, halved)
1 tablespoon olive oil
½ Teaspoon Kosher Salt
½ Teaspoon freshly Ground Black Pepper
¼ Cup leaves of fresh Basil, loosely packed
2 tablespoons fresh Oregano leaves
1 tablespoons Pine nuts (optional)

Instructions

To make the dough:

Combine almond flour, all-purpose flour, and salt in a food processor.
Add Fresh Herbs.
Cube or Grate Butter and add to the food processor with flours, salt, and herbs.
Pulse the cold butter into flour/herb mixture.
Slowly drizzle the cold water into food processor while pulsing, gradually adding as much water as you need to make the dough come together.
Turn dough out into a piece of plastic and shape it into 4-inch disk. Cover tightly and refrigerate for 30 minutes or until ready to use.
When ready, remove chilled dough from the fridge. If it is too cold to roll out, let it sit on the counter for a few minutes. Uncover before rolling.
Using a rolling pin, roll it into 11-inch circle on a well floured surface.
Place the dough into 9-inch tart pan with a removable bottom (or a pie pan)making sure the dough is evenly distributed throughout the pan.
Using your fingers be sure to push the dough in the corners of the pan.
Prick the bottom of the tart all over with a fork.
Place pie pan/tart pan with dough in the freezer for 15 minutes. (Don’t use glass or you will have to let it sit out before you place in hot oven).
Preheat the oven to 400 F degrees.
Remove the pie/tart pan from the freezer.
Place a sheet of parchment paper on top and fill it with dried beans (or pie weights).
Place in the oven for 15 minutes, then remove the beans and parchment paper and bake for another 20-25 minutes, until lightly golden brown.
Let it cool on a cooling rack for at least 15 minutes before filling.

Ricotta Filling:

Using a mixer with the silicone/rubber spatula attachment, combine Ricotta, Cream Cheese, and Pecorino Romano in a bowl.
Fold in the lemon zest and juice.
Season it with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
Refrigerate until assembling tart.
Half or quarter the tomatoes and place it in a bowl. Stir in the olive oil, salt and pepper.

When ready to serve:

Remove the tart from the pan (unless it is in a pie plate) and place it onto a large dish.
Spread the ricotta filling evenly over the top smoothing the top with a spatula.
Top it with tomato filling, garnish with basil, oregano, and pine nuts (if preferred).
Drizzle balsamic vinegar, garnish with pine nuts if you desire.

On Finding the Light, and Pepperoni Skillet Pizza Dip

February 17, 2018 by chrissy@mythankfultable.com

My son made it to States. We are newbies to the wrestling world in that, this love started his sophomore year.

Some people on the team have wrestled since kindergarten, some of the kids at this competition come from long lines of wrestlers and dads who coached youth programs.

It is an amazing, taxing, hard to watch (sometimes) sport. It is not for the meek, and they make two minutes seem like two hours. Endurance, stamina, all of that. Even better though, I have seen strong, tough young men help each other up, chat before they take their spots on the mat, and shake hands with opposing coaches, win or lose. It’s pretty spectacular. It is a gift to watch my children as athletes. It is a greater gift to watch talented athletes who are also great human beings.

Back to States. We got to the hotel late, I checked into my room and promptly crashed as all good moms do.

But this morning I woke up to a ray of light in the room darkening curtains, can see the dust motes shimmering, can hear my daughter breathing softly, and so I write.

The last year of our lives has been difficult. A year ago some pretty ugly things surfaced and not only did I need to face some things as a parent, my children had to face some things that made them grow up quickly.

As a mom, you want the world to be perfect and your children to be healthy and happy. It isn’t an easy task on a regular day, but this year it seemed an overwhelming uphill battle. I am a life-is-blessed-search-for-the-blessing- girl and I am not going to lie, since December it has been a dark place.

On a regular basis when things seem tougher than normal, I kick into what I call “Chrissy Kick Ass Mode” (sorry if I offend but that’s what I call it). Where I buck up and put on my big girl panties and do my job. I’ve still kicked into that mode, but like a battery that is dying, sometimes the turn over is slow and sounds bad too.

The hard part about grief, and also joy, is when it takes us by surprise.

When your son makes it to States and you go to text someone, and that person isn’t there anymore. Or you realize that this is the first February vacation that doesn’t include a drop off or a pick up, or an argument about going, or any of the hard stuff you are used to. It isn’t liberating like you’d expect. It’s just plain …sad and weird.

But the joy part, the deep love part, the part that makes you see the light in the darkness part, is why we wake up and do our job and make it to States. We do the thing that gets us there. We do. Verb-and-Noun-Do. We search for the light.

Because the light makes it worth it.

I have been told that if you can get through all of the “Firsts” it gets easier. Having lost my own Dad, I can say it gets different, or you get tougher, but easier is a relative term.

Maybe we just get stronger, and the lifting gets lighter as a result. As a mom watching your kids go through the “firsts,” it is so much harder.

Some things, I can not fix. I can make it better, but the fixing is the work; and the work, we have to do ourselves.

I can shine the light. I can hold up the light. I can make the journey brighter. But, they have to find it.

I am not a wrestler, I could never be a wrestler, it is hard work. I am happy to take my place on the treadmill or bike path and WALK. I’m not lazy, but I don’t feel compelled at all to push like my son and his teammates push on the mats.

This is what my sports mom space looks like

My Sports Mom Pose

However, I am seeing, I need to push harder, do the work, find the light, in every moment. Be the inner wrestler I need to be, to be the mom I want to be, to be the daughter I want to be, to be the friend I want to be, to be the teacher I want to be, to be the blogger I want to be, to be the Chrissy I want to be. Because, when we push, we make States. Even if we don’t win States, we get there. I want to get there, my “States” in life.

There is no proper way to segue into Skillet Pepperoni Pizza dip. It is just this awesome recipe I made for the Super Bowl. Except, in a way, the Super Bowl of life aligns with this post. It takes a lot of hard work to get there, oh, and a team. So yeah, here we go. We are a team and we work hard. Boom. Now make this dip.

Pizza dip requires purchasing pre-made pizza dough in the deli section of your store. You can make your own, but this is about making your life easier. Buy two balls of dough, this recipe-be-banging.

Tie the dough into knots and line an oiled skillet. You can use a baking pan if you don’t have a skillet and it will still be amazing.

Mix cream cheese, ricotta, mozzarella, parmesan, red pepper flakes, garlic, and make a magical dip.

Line the pan with the knots, line the knots with pepperoni, scoop the dip in the middle. Brush the dough with olive oil and fresh crushed garlic and more cheese if you want. Then stick that gloriousness in the oven and bake until the dough is golden and the cheese is bubbly.

You can serve this with sauce or without it. It will disappear and you will have no left overs. It is that good.

In life, for me anyway, making the dip and serving the dip is part of the work but also part of the joy. Writing about it is also part of the joy.

I realized today, that a-year-ago-Chrissy would have never taken a chance to start a blog. She would have never thought she could. But she did. See? The Joy part can surprise us too.

I’m not going to lie, the next batch of recipes are not low cal but in the pushing part on my end, they will be getting healthier, because that’s my next step too. Don’t fear, my biscotti love is still going strong. You can pry my biscotti from my clenched up exercising hands.

Pepperoni Pizza Skillet Dip

This could be the heavy hitter for the calories and indulgence scale but for all that is decent and holy you need to make this dip. Because, it is the type of recipe you make and your kids stand around it saying “This is amazing.”

And every momma needs to hear that, especially the momma bears who want their kids to have joy and find the light, every day, too.

Much love readers. You’ve got this day. Find the light.

I hope you enjoy this recipe and as always, thank you for coming to the table.

Chrissy

Pepperoni Skillet Pizza Dip

Print Recipe

AMAZING Pepperoni and garlic knots with a bubbly, cheesey dip baked to golden perfection. You will be a highly revered party attender if this is your contribution to the table.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 packages pre-made pizza dough (I purchase mine in the deli section of the grocery store near the pizza shop part)
4 Ounces of Cream Cheese (1/2 block)
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
1 Cup Ricotta
1 teaspoon-tablespoon (you control the heat) of red pepper flakes
1 Tablespoon crushed Garlic
1/2 Cup Butter, melted
1 Cup sliced Pepperoni
Fresh basil, cut into thin ribbons

Instructions

Preheat oven to 350*
Take dough out of package and let sit to rise, then cut into strips, tie off into knots.
In a pre-oiled skillet or baking pan, line dough knots around the perimeter. Allow to sit somewhere warm while you mix the dip.
In a bowl, mix cheeses, some of crushed garlic, red pepper flakes, salt and pepper to taste, mix thoroughly. (You should sample it. Just saying).
Line dough ring of knots with sliced pepperoni to create a pepperoni border/bowl.
Spoon filling into center of pan.
Add remaining garlic to melted butter and combine. Brush over dough knots. If you want to add additional shredded cheese on top of garlic knots, do so!
Bake at 350* for 30 – 35 minutes, until dough is golden and the inner cheese dip is melted and bubbly.
Sprinkle basil on top of finished dip.
Serve with marinara sauce if desired

Pizza Quiche and a Pizza My Heart

February 14, 2018 by chrissy@mythankfultable.com

Pizza Quiche

Pizza Quiche is no joke. It is one of those over the top foods that technically can be served as breakfast, but also serves nicely as lunch or supper. It’s the heartier, meatier version of Quiche to Quiche Lorraine or the other delicate breakfast Quiches. Which is perfect, because hands down this is what my valentine loves about Quiche. He’s all about the pizza quiche. In fact, I think pretty early on we made pizza quiche together for a date night. What can I say? It’s my love language…feeding people.

My children are not Quiche eaters. They will eat it if they have no other option, so to make a Quiche and give it to someone who thoroughly enjoys it makes me happy.

This recipe actually calls for enough to make two Quiches. Which, if you are bringing to a breakfast or a potluck, you have one for home and one to take. Or, in my case, one stays home to share and one gets given away.

I use straight up dairy section pre made pie crusts. They come two to a box and you roll out and place in the pie plate. Listen, if you want to make your own crusts, go ahead. I figure the best part of the Quiche is the eggy part. So, if I am going to cut corners, (and I don’t feel I am by using pre made crusts, believe me) that’s where it will be.

This Quiche combines eggs, ricotta, and milk as a base. You can upgrade to half and half or cream, but milk works well. The ricotta thickens up the base and adds that creamy flavor that I love about ricotta. I also like the fact that no matter how well you whisk it, there are still little lumps of ricotta in the mixture, which then melt into ricotta-y pockets amongst the melted cheese and meats.

The pie crust shell is filled with a combination of hot and sweet Italian sausage, pepperoni, and here is where you could go deli crazy. Capricola, supresatta, whatever you want to add to this mix; it’s your Quiche. I keep it simple, but you can tweak this to suit your tastes. I also don’t add peppers or onions, but hey, if you were to caramelize onions and red peppers and layer them in, you have a full on combination pizza happening.

A blend of cheeses such as provolone, mozzarella, and Romano cheese layer the salty creamy flavors and balance the heartiness of the sausage. You could use straight mozzarella, but I usually have (a whole drawer full… its almost embarrassing) different cheeses on hand so I mix it up.

This bakes up in under an hour, and I keep it in the oven until there is minimal jiggle in the middle. As in, almost no jiggle, because uncooked egg is not attractive in this recipe. The egg mixture will puff up and be beautifully golden, with little puddles of pepperoni melty (I would say pepperoni sweat but that sounds gross), and gooey cheese. It is a sight to behold.

It can be served warm or cold, I store in the refrigerator and it will keep for a few days wrapped well. I divide it up into containers for lunches too.

Some Valentines like candy or flowers, my valentine loves pizza quiche. So he gets pizza quiche and a pizza quiche of my heart.

(HA! I crack myself up.)

I hope you enjoy this recipe and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

Pizza Quiche

Print Recipe

Hearty Quiche filled with a mixture of sweet and hot Italian sausage, pepperoni, and a mixture of cheeses! This recipe makes two quiches. One for your thankful table and one to share!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Pre-made pie crusts
16 large eggs, beaten
1 1/2 Cups Ricotta Cheese
1 1/2–2 Cups of Milk
1 Pound Sweet Italian Sausage
1 Pound Hot Italian Sausage
1 Cup diced Pepperoni
2 Cups Mozzerella
1 Cup shredded Italian cheese such as Romano or Parmesan
1 Tablespoon Red Pepper Flakes
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Preheat oven to 350*
Roll out pie crust an place in pie plates.
Remove casing from sausage and crumble.
In a fry pan, cook sausage until cooked and drain any fat.
Dice pepperoni and set aside.
Evenly divide sausage, pepperoni, an cheese between both pie shells.
In a large bowl, combine eggs, milk, ricotta, salt, pepper, and red pepper flakes together and whisk thoroughly.
Pour egg mixture over fillings in both pie crusts. The mixture should evenly cover meats and cheeses and com to the top of the pie crust.
Bake at 350* for 50 – 65 minutes, when egg is cooked through and there is no jiggle when moved.
Remove from oven when puffed and golden.
Serve hot or cold.

Figs with Honeyed Ricotta

October 22, 2017 by chrissy@mythankfultable.com

Figs

I know. This doesn’t even need a post, but it so does. Fruit can be a dessert. A simple, lovely, decadent dessert that makes you think, “Why did I never make this?”

You know me, I’m a baker. I love the brown sugary, melty chocolatey, cinnamon-y-doughy, chemistry laden life of baked goods. There is something to rising dough or the feel of a warm cookie sheet through the potholder that brings solidarity to my daily life. It just does. I’ve embraced it.

However, when I stumbled upon fresh figs (because I do get inspired at the grocery store…another crazy love I have) I got to thinking…”You, fig, are going to do so much more in my kitchen.”

Flip side to baker girl, I’m also a figgy girl. Dried, wrapped in a shrink wrap circle, Newtoned up in an organic packaged, jarred in an artisanal preserve to serve with cheese, I’ve got you. It’s like my not-so-secret crush on Bellicheck. I don’t have to explain myself.

Fresh Figs with Honeyed Ricotta

I get that figs are like Orange Marmalade (another fondness). Older person related. I’m not sure why.

Figs are downright sexy beasts. Smooth, supple, light, delicious.

So here goes. My sexy dessert. Yes, I did eat these with the Fig appetizer I just posted. I was a happy girl.

Basically you quarter figs, place them on a plate, and pipe honeyed ricotta on top. Drizzle with honey for special effect. I also added a drizzle of a well aged balsamic vinegar, which has a syrupy consistency and makes your plate and the recipe pop. DO you need this? No. It is lovely on its own.

Boom. Fig Dessert perfection.

Was this post long? No. Is the recipe hard? No. Is that a bad thing? No. Sometimes simple and elegant are just right, and more than enough. We don’t need to crack out the Kitchen Aid every time we feel like something sweet.

Did I mention the honeyed ricotta? Which is essentially, honey mixed with ricotta? Sorrynotsorry. So good. I typically use ricotta in savory dishes but here it is folks, another example of the beauty of simplicity.

I know there are days when I bang out Apple Fritter Bread or Browned Butter Sea Salt Caramel Chocolate Chip Cookies, but some days…a baker girl needs to kick back on the deck and have herself some fruit for dessert. There’s that balance I was talking about in the Chopped Apple Salad post.

Figs with Honeyed Ricotta

If you missed it, today is also a hyperlink learning curve day. Where Chrissy learns to insert multiple hyper links in her posts, signifying she is getting smarter, and adding more content to her blog. She also talks about herself in the third person, so you know she clearly has not had enough coffee to recognize she isn’t as funny as she thinks she is.

Much love friends, I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Please click below for a printable recipe!

Figs with Honeyed Ricotta

Print Recipe

3 Fresh Figs = 12 Quarted Pieces

3/4 Cups Ricotta (Whole Milk)

Honey (2-3 Tablespoons for Ricotta and additional to drizzle)

Author: chrissy@mythankfultable.com

Ingredients

Quarter figs into four slices each.
In a separate bowl, mix ricotta and honey together
Using a piping bag, or a plastic baggie with a corner snipped, pipe honeyed ricotta onto figs.
Drizzle additional honey on top of figs.
Enjoy!

Eggplant Rollatini and Friendship with Erika

October 18, 2017 by chrissy@mythankfultable.com

Eggplant Rollatini

Ever make a meal that really engages you as a cook? Where every step of the process becomes an adventure and you invest the time and energy you need to in each step? Not your everyday supper, more of a Sunday dinner or special occasion? This is that meal.

Eggplant Rollatini comes from the kitchen of my friend Erika. She is my treadmill buddy (when I get to the gym) and she is my Wonder Woman.

When she told me about how she slices, then dips in egg batter, and breads, then fries her eggplant, then stuffs them with a mixture of ricotta and sun-dried tomatoes and prosciutto, rolling them up and simmering in a pan of sauce I had to stop and say, “What, Whaaat? What is this deliciousness of which you speak?”

This recipe is an adventure and WORTH IT. Taking fresh eggplants, slicing them, breading them and frying in olive oil, making a creamy mixture of cheeses and spices, rolling them up into little wonderful packets of deliciousness. Then simmer this in a sauce and top with additional cheeses on top. You are welcome world. Another bonus? You can freeze this and reheat it in the oven on a day when you feel like planning supper is a burden (and yes, I too have those days). As I am writing this I am thinking, heck, you can even slap one of these on a beautiful roll and call is a sammich.

OK, back to the work part. Slice your eggplant length-wise I place my eggplant on a sheet pan and lightly salt and pat dry with paper towels. I let the eggplant slices sit out for a bit to remove excess moisture.

You don’t need to.

I do a three bowl set up, one with the eggplants, one with the egg (this is literally two eggs beaten with a little water), one with the breadcrumbs. I buy my breadcrumbs. I like the Italian style. You can leave it or add a little garlic powder or salt and pepper, etc. to your breadcrumbs.

I use about an inch of oil in my pan, get it good and hot, and the eggplants go to one bowl, the next bowl, and into the oil.

I know. Fried. Sigh. Just do it.

Fried Eggplant Slices

Then the fried eggplants (when golden remove from the oil) take a rest on the paper towel lined cookie sheet while I mix up the cheeses.

I mix ricotta (whole milk – this is too much energy involved to use part skim. NO). A mixture of Italian cheeses, sun-dried tomato pesto, and my spices.

Each eggplant slice gets a thinly sliced-you-can-read-the-paper-through-it slice of prosciutto. then a scoop of the cheese mixture, then roll.

Eggplant Rollatini Ready to Roll!

The rollatini are then placed in sauce and simmered in the oven.

You can alter this recipe in any way. Instead of adding sun-dried tomato pesto you can use regular pesto, or no pesto at all. You can add only mozzarella instead of a mix of cheeses, this is your show.

If I never thanked Erika for being awesome…Thank you Erika for being awesome. Thank you for this amazing supper idea and all the goodness you bring into our lives.

Eggplant Rollatini

I think one of the best things about finding someone who loves to cook and share is this common thread of conversation that weaves into your lives. It’s what we do. We feed people. We talk about it, and if we are really lucky enough, we get to write about it too.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

Eggplant Rollatini

Print Recipe

This recipe is love served up with cheese and saucy goodness!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2–3 Eggplants, sliced long-wise
2 eggs
2 tablespoons water
One container of Italian Style Breadcrumbs (or homemade if you are feeling fancy)
1/4 Pound Thinly sliced Prosciutto (if you have an idea of how many slices you want, you can typically ask your deli/butcher and they will do it for you)
2–3 Cups of Whole Milk Ricotta Cheese
2 Cups Italian Cheese- save 1/2 Cup for topping (you will want more, so add more cheese to original amount)
1/3 Cup Sun-dried Tomato Pesto
2 Teaspoons garlic powder
Salt, Pepper, Oregano to Taste
Sauce for baking

Instructions

Slice eggplants longwise and set out on a paper towel lined cookie sheets. Pat dry, season with salt and pepper.
Mix egg and water together and set up for breading station.
Pour breadcrumbs into additional bowl.
heat oil in a pan for frying.
Dip eggplant in egg, then breadcrumbs, and fry on either side until golden brown)
Place fried eggplant slices on paper towels to drain.
In another bowl, mix Ricotta, cheeses, spices, and Tomato Pesto, mix thoroughly.

Assembly:

Take eggplant slices, lay a thin slice of prosciutto on each, covering the whole slice.
Scoop cheese mixture on the larger end of the eggplant slice.
Gently roll the eggplant with the mixture tucked inside.
Place the eggplant Rollatini in the sauce.
Cover Rollatini with additional cheese and bake in a 350* oven until cooked through.