CRANBERRY COMPOTE LAYERED WITH LEMON RICOTTA
These easy-to-assemble parfaits are a welcome ending to any fall meal. Spruced up with a citrus tang, cranberry sauce is layered between ethereally light layers of sweetened ricotta in see-through tumblers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 5
Steps:
- Grate zest from lemons. Cut 1 lemon in half, and squeeze juice from 1 half into a saucepan, reserving remaining 1 1/2 lemons for another use. Peel orange, and cut in half. Add peel to pan, and squeeze in juice from half the orange, reserving remaining half for another use. Add cranberries and 1 1/2 cups sugar, and bring to a gentle simmer, stirring until sugar has dissolved. Cook until cranberries are soft and begin to burst, about 15 minutes. Let cool, and then refrigerate for 1 hour (or up to overnight).
- Combine ricotta with remaining 3 tablespoons sugar and the lemon zest.
- Remove orange peel from compote, and discard. Set aside a few cranberries for garnish. Layer each of 6 serving cups with 1/4 cup lemon ricotta, 1/4 cup compote, and then 1/4 cup lemon ricotta. Garnish with reserved cranberries.
CRANBERRY COMPOTE LAYERED WITH LEMON RICOTTA
These easy-to-assemble parfaits are a welcome ending to any fall meal. Spruced up with a citrus tang, cranberry sauce is layered between ethereally light layers of sweetened ricotta in see-through tumblers.
Provided by www.marthastewart.com
Categories Dessert
Yield 1
Number Of Ingredients 5
Steps:
- For complete instructions, visit the original site at https://www.marthastewart.com/315924/cranberry-compote-layered-with-lemon-ric
Nutrition Facts : ServingSize serving, Sugar 12 g, Sodium 129 mg, Cholesterol 77 mg, SaturatedFat 13 g, Calories 343 kcal, Carbohydrate 26 g, Protein 18 mg, Fat 20 g
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
LEMON-FIG COMPOTE
Use this recipe when making our Saffron Cakes with Lemon-Fig Compote.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place chopped lemon segments in a bowl; squeeze juice from membranes into bowl. Set aside. Put lemon peel into a small saucepan; cover with water. Bring to a boil, then drain and repeat.
- Bring sugar, spices, honey, lemon segments and juice, lemon peel, and 1 cup water to a simmer in a small saucepan, stirring until sugar has dissolved. Reduce heat to low; simmer 20 minutes.
- Add figs. Simmer 10 minutes. Stir in arrowroot; cook 2 minutes. Let cool. Remove cardamom and cinnamon.
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
CRANBERRY COMPOTE
Steps:
- Place all of the ingredients in a stainless steel sauce pan and simmer until the cranberries pop and fruit cooks down a bit. Use as a sauce.
FRESH CRANBERRY COMPOTE
Provided by Emeril Lagasse
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat. Bring to a boil and cook for 8 minutes.
- Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
- Remove from the heat and cool completely.
BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
RICOTTA CHEESECAKE WITH RASPBERRY AND CRANBERRY SAUCE
Using both ricotta and cream cheese means you end up with a cheesecake that's light and fluffy yet still creamy. Start with all the ingredients at room temperature, and make sure the ricotta is well drained (sit it in a fine sieve over a bowl for 30 mins). For those healthy people out there, I've not tried it with lower fat cream cheese, but I've heard it doesn't work anywhere near as well, so push the boat out on this one!
Provided by Snowbunny Andorra
Categories Cheesecake
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the biscuit crumbs, 40g of sugar and the butter until well combined, then press into the base of a well-greased no-leak spring-form pan. Refrigerate for 45 minutes.
- Beat the cream cheese until no lumps remain, then add the ricotta and 200g sugar. If using an electric beater or food processor, do this at the lowest speed to avoid too much air being incorporated (which will make the cheesecake sink when removed from the oven!).
- Add 1 tbsp of corn flour and continue beating.
- Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Beat in the zest of one lemon and the seeds from the vanilla pod. Add a little salt to taste.
- Remove the pan from the fridge and pour the filling on top of the crust.
- Place the pan in a large roasting tin and fill to halfway up the cheesecake pan with hot water. This will prevent burning and sticking during the baking.
- Bake at 180C for approximately 75minutes (check after 60), or until the top of the cake is golden and there is a slight wiggle in the centre when you shake the pan gently.
- Remove from the oven and water bath and allow to cool to room temperature before covering and refrigerating for approx 6 hours, or until thoroughly cooled.
- For the sauce, combine raspberries, cranberries, 100g sugar, 1tbsp corn flour and the zest of a lemon in a large pan and cook over a medium heat until thickened. Taste and add more sugar for a sweeter sauce or more zest for a tangier sauce. Remember that it will taste a lot sweeter when hot than it does when it's served from the fridge.
- Allow to cool, then refrigerate.
- Serve the cheesecake drizzled with a little of the sauce.
Nutrition Facts : Calories 761.5, Fat 38, SaturatedFat 21.8, Cholesterol 236.2, Sodium 380.2, Carbohydrate 89.6, Fiber 4, Sugar 70.5, Protein 19.1
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