Breakfast Ricotta With Berries Maple Syrup Food

MIXED BERRIES WITH SPICED MAPLE SYRUP

Steps:

• In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature.
• In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip).
• Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar.

BREAKFAST RICOTTA WITH BERRIES & MAPLE SYRUP

Steps:

• Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
• Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
• Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
• Pour the milk and cream into a large stainless steel or enameled pot such as Le Creuset and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

BERRY PANCAKES WITH RICOTTA & MAPLE SYRUP

Steps:

• 1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith. Cut the zested lemon into wedges, and set them aside.
• 2. Add the raspberries to the bowl containing the lemon zest. Stir in 1/3 c sugar, gently crushing the raspberries with a wooden spoon. Set aside while making the pancake batter.
• 3. In a medium bowl, combine the flour, salt, 1 Tbsp sugar and baking powder. In another bowl, beat the ricotta cheese with milk and egg yolks. Add the flour mixture to the ricotta mixture, and stir until just combined. Let the batter sit for 10 minutes.
• 4. Beat the egg whites with a mixer until they hold soft peaks. Next gently fold the raspberries with their juices into the batter, then fold in the egg whites. (You want little clumps of whites in the batter. The important thing is not to overmix it.).
• 5. Heat a large nonstick skillet over moderately low heat. Melt 1/2 T butter at the center of the skillet, where you will spoon the batter.
• 6. Spoon the batter into the hot skillet, directly on the melted butter.
• 7. Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about 2 minutes. Using a spatula, flip the pancake quickly. Cook until golden brown, about 1 minute longer.
• 8. Serve finished pancake with maple syrup and lemon wedges.
• 9. Peaches and bananas work well in this recipe.

CRUMPETS WITH FRUIT, RICOTTA & MAPLE SYRUP

Steps:

• Toast crumpets on both sides and spread tops liberally with ricotta cheese.
• Top with fruit and nuts and drizzle with maple syrup to serve.