Lemon Ricotta Fritters With Lemon Curd Food

LEMON-RICOTTA FRITTERS WITH LEMON CURD

Steps:

• Make the curd: Prepare an ice-water bath. Combine yolks, granulated sugar, lemon zest, lemon juice, and salt in a medium saucepan. Cook, stirring constantly, over medium-low heat until mixture has thickened and coats the back of a spoon, 9 to 10 minutes. Remove from heat, and add butter, stirring until it melts. Immediately strain through a fine sieve into a nonreactive bowl. Set bowl over ice-water bath, and place plastic wrap directly onto the surface of curd to prevent a skin from forming. Refrigerate until set, about 1 hour (or up to 3 days).
• Make the fritters: Heat oil in a medium saucepan to 350 degrees. Sift flours, baking powder, and salt into a small bowl.
• Mix together eggs and granulated sugar in a large bowl until just combined. Add ricotta, lemon zest, and vanilla, and stir until well combined. Add flour mixture, and stir until smooth.
• Using an ice cream scoop or a tablespoon, carefully drop a few balls of dough into oil. Cook, turning 2 to 3 times, until golden brown on all sides, 2 to 3 minutes total. Adjust heat as necessary to maintain temperature of oil. Drain on paper towels. Repeat with remaining dough. Place on a plate, and dust with confectioners' sugar. Transfer curd to a serving bowl, and serve with fritters.

LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES

Steps:

• Preheat a nonstick griddle.
• Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
• Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.

LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

LEMON RICOTTA FRITTERS

Steps:

• In a large bowl, whisk flour, baking powder, lemon zest and salt. In another bowl, whisk eggs, cheese, sugar and extract. Add to dry ingredients, stirring just until moistened., In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls, several at a time, into hot oil. Fry 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm with honey or jam.

LEMON RICOTTA FRITTERS WITH FRESH BERRY JAM

Steps:

• Heat 2-inches vegetable oil in a large, wide, heavy saucepan until it registers 370 degrees F. Whisk together the flour, baking powder, zest, and salt in a bowl. Whisk together the ricotta cheese, eggs, granulated sugar, and vanilla in another bowl, then whisk into the flour mixture. Working in batches, gently drop in tablespoons of batter and fry, turning occasionally, until deep golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Dust generously with confectioners' sugar, garnish with lemon zest and serve with Quick Berry Jam.
• Combine the berries and 1/2 cup of the sugar in a bowl and coarsely mash with a potato masher. Let the berries sit at room temperature for 15 minutes to allow the berries to release some of their juice. Taste for desired sweetness and add remaining sugar if necessary. Transfer berries to a medium saucepan, add lemon juice and cook until thickened, about 5 minutes. Transfer to a bowl, cover and refrigerate until chilled or serve immediately: transfer to a bowl and set the bowl over an ice bath, stirring until jam is cooled.

FROSTED LEMON-RICOTTA COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until well blended, about 5 minutes. Beat in the eggs, cheese, lemon juice and zest. Combine the flour, baking powder and salt; gradually add to butter mixture and mix well. , Drop by heaping tablespoonfuls 3 in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a small bowl, combine the frosting ingredients. Spread over cookies.

LEMON RICOTTA PUDDING

Steps:

• Preheat oven to 190°C Grease a 3-cup capacity ceramic ovenproof dish.
• Place ricotta, lemon rind, 1/4 cup lemon juice, eggs and 1/3 cup sugar in a bowl. Using a balloon whisk, whisk until smooth. Stir in flour. Mix well to combine. Spoon batter into prepared dish. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean.
• Preheat grill on medium. Sprinkle remaining 1 tablespoon sugar over surface of pudding. Place under grill and cook for 1 minute or until golden. Drizzle with honey, sprinkle with nuts and serve.

LEMON RICOTTA TART

Steps:

• Preheat oven to 375 degrees.
• In a food processor, pulse vanilla wafers until finely ground, to yield 2 cups.
• Transfer to a meduim bowl.
• Add melted butter, using your hands to combine.
• Press crumb midture into bottom and up sides of a 9-inch tart pan with a removable bottom.
• Place pan on a baking sheet.Bake crust until lightly browned, 10-12 minues.
• Remove from oven.
• In a fod processor, blend ricotta, cream cheese, eggs, sugar, lemon zest, and juice until smooth.
• Pour into crust.
• Bake until filling is set and browned in spots, 30-35 minutes.
• Remove from over.
• Cool completely before serving.
• Tart is best eated the day it is made.