BLISTERED GRAPES WITH HONEY AND RICOTTA
Provided by Trisha Yearwood
Categories dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Sprinkle the cinnamon, nutmeg and cardamom into the skillet and toast for a few seconds. Add the oil, grapes and salt to the skillet and cook, tossing every few seconds, until the grapes start to blister on all sides, 2 to 3 minutes.
- Divide the ricotta among four bowls. Top each bowl with grapes, a drizzle of honey, almonds and chia seeds.
BAKED RICOTTA WITH SPRING VEGETABLES
Here's a multipurpose dish that is perfect for spring, but can also highlight other seasons. It comes from Dan Kluger at Loring Place in Greenwich Village. He made it in winter, studded with squash and mushrooms. For spring, he scattered pickled ramps, favas and spring onions on top. But he said that other seasonal vegetables like artichokes, peas, morel mushrooms and asparagus could be used. As summer rolls in, there will be a different cast of characters to consider, like zucchini, cherry tomatoes and peppers. The dish works as a first course for four or a lunch dish for two, and could even replace salad and cheeses at a more elaborate dinner.
Provided by Florence Fabricant
Categories lunch, snack, dips and spreads, side dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
- Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
- Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
- Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES
This s really rich cake and can stand to be served on its own. If you want to serve veg with it buttered baby spinach or roasted potatoes work well. This came from Rose Elliott's Vegetarian supercook and made up part of a recent dinner party menu. I haven't tried this with light ricotta so I really dont know how it would turn out.
Provided by PinkCherryBlossom
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 190°C.
- Mix the cardamom, honey, olive oil and seasoning if desired in a large bowl.
- Add the peppers, aubergine and courgette and mix to coat in the dressing.
- Spread the vegetables on a roasting tray in a single layer and bake for 1 hour.
- To make the cake mix the garlic, ricotta and pecorino cheeses reserving a handful of the pecorino. Season with the nutmeg and salt and pepper.
- Turn the cheese mixture into a greased 23cm round springform tin. Smooth the top and sprinkle with the remaining pecorino.
- Bake for 30 mins until firm and golden brown.
- Remove from the tin onto a serving plate and top with the vegetables. Serve immediately.
Nutrition Facts : Calories 643.9, Fat 40.3, SaturatedFat 23.1, Cholesterol 137, Sodium 757.5, Carbohydrate 35.6, Fiber 6.3, Sugar 15.1, Protein 38.7
FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM
Inspired by the Mediterranean treat of fresh ricotta drizzled with regional honey, this really is one the simplest and best desserts imaginable. The main challenge is to find good fresh ricotta. You want the kind that is delicate and custardlike, so avoid the commercial, grainy supermarket kind. You can, of course, make your own, though if you find fresh ricotta sold in little plastic basket molds, it makes a lovely presentation, unmolded onto a plate, cut into wedges at the table and served with a refreshing rhubarb sauce. You'll have plenty of the sauce left over: Save it for spooning over plain yogurt, ice cream or pound cake.
Provided by David Tanis
Categories easy, parfaits and trifles, dessert
Time 20m
Yield 6 servings, plus extra sauce
Number Of Ingredients 6
Steps:
- Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
- Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
- Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.
RICOTTA CAKE
Gussy up your yellow cake with this ricotta variation.
Provided by Sandy Pescosolido
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
- In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 25.1 g, Cholesterol 43.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 200.5 mg, Sugar 15.8 g
More about "ricotta cake with honey and cardamom roasted vegetables recipes"
DINNER IDEAS FOR ONE: ROASTED VEGETABLES OVER RICOTTA
From epicurious.com
15 RICOTTA CAKE RECIPES TO TRY ASAP
From allrecipes.com
BAKED PASTA WITH RICOTTA AND ROASTED VEGETABLES
From beyondkimchee.com
BAKED RICOTTA WITH HONEY TRAY BAKE - THROUGH THE FIBRO FOG
From throughthefibrofog.com
BANANA CAKE WITH NATIVE HONEY RICOTTA RECIPE : SBS FOOD
From sbs.com.au
RICOTTA CAKE WITH YELLOW CAKE MIX RECIPE - THE SPRUCE EATS
From thespruceeats.com
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES FOOD
From homeandrecipe.com
BAKED RICOTTA WITH SPICE-POACHED RHUBARB RECIPE
From foodandwine.com
10-MINUTE WHIPPED RICOTTA RECIPE | FORK IN THE KITCHEN
From forkinthekitchen.com
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED VEGETABLES FOOD
From topnaturalrecipes.com
10 BEST RICOTTA CHEESE VEGETABLES RECIPES | YUMMLY
From yummly.com
RICOTTA CAKE WITH HONEY AND CARDAMOM ROASTED …
From tfrecipes.com
RICOTTA 'CAKE' WITH HONEY- AND CARDAMOM-ROASTED VEGETABLES …
From eatyourbooks.com
BAKED RICOTTA CAKE WITH ROASTED CARDAMOM VEGETABLES RECIPE | EAT …
From eatyourbooks.com
BEST RICOTTA CHEESECAKE RECIPE - HOW TO MAKE RICOTTA CHEESECAKE
From thepioneerwoman.com
RICOTTA CAKE WITH CARDAMOM VEGETABLES RECIPE - CITCHN.COM
From citchn.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #eggs-dairy #vegetables #dinner-party #vegetarian #cheese #dietary #peppers #4-hours-or-less
You'll also love