For our “fancy meal” this week, we went with
- Goat Cheese Tartlets
- Baked Butternut Squash
- Beets in a Balsamic Pecan Glaze
- Dinner rolls
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Goat Cheese Tartlets
Ricotta Cheese
Ricotta cheese is one of the easiest cheeses to make; we’ve only had it fail once — for this post of all things. But we persevered and made our own 100% scratched ricotta that will go into our mushroom ravioli. Even though ours failed the first time, we’ll provide that as our recipe and we’ll tell you what we did for the second.
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Scratched Sour Cream
If you are like us, you probably have some heavy cream left over from the various treats that you made for the holiday season. Now, what to do with it, what to do with it? Hmm. What’s made from cream? Of course, sour cream! Don’t just let the cream sour, that probably won’t work, but the following instructions will.
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Cream Caramels
In this and the next post, we’re going to make a great little treat that would be appropriate for those who have been nice: bear paws. But, making bear paws requires two steps and the first step is to make some scratched caramel.
“Oooo!”I hear you saying, “making candy is hard. You need all kinds of specialized equipment, it’s just so not worth it to make it at home. Besides, it takes forever, right?” Continue reading “Cream Caramels”
Tourteau de chèvre
This particular recipe from Dorie Greenspan (Around my French Table) is way too good for the amount of effort required. It is really easy to put together — the most difficult part is separating the eggs — and it makes one of the best cheesecakes that we’ve ever had. Dreamy light, subtlety sweet, with a rich cheese flavor, this cake can easily stand on its own, but it would also be great with a raspberry coulis or a really good chocolate sauce. But for now, let’s go with plain.
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Buttermilk
Let’s do a really simple recipe today. So simple that people have made this for thousands of years: buttermilk. Yep, everyday cultured buttermilk for making buttermilk pancakes, waffles, biscuits, all those good things.