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Ricotta orange cookies

1 May

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This is gonna be a quickie.

See, I had a pound of fresh ricotta that needed to be used (yeah, I know, poor me!) and for some reason cookies came to mind. Don’t ask me why.

Anyhow, I searched around to get a general sense of proportions. Y’know, like how much flour would make sense for the amount of ricotta that I had on hand. Then I just kinda winged it.

Which is to say that I had no idea what I was doing. Not much of an idea anyway. And so should you decide to proceed with caution (or, gasp!, some personal knowledge of cookie baking), I will not be offended in the least.

Oh, the cookies turned out pretty well, I’d say. In no small part due to the orange that I decided to toss in late in the game.

Courage.

Ricotta orange cookies

Makes around 4 dozen cookies

Ingredients

1 cup sugar

1 stick sweet butter, softened

1 pound ricotta, preferably fresh but not a deal breaker

Zest of one large orange (or two smaller ones)

1 tablespoon orange liqueur 

1 teaspoon vanilla extract

3 large eggs

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Using a mixer beat together the sugar and butter until fluffy, around 5 minutes or so.

Add ricotta, orange zest, liqueur, vanilla and eggs; mix until thoroughly blended.

Add the flour, baking powder and salt; mix until a dough forms. (Add some milk if dough appears dry.)

Line a baking sheet with parchment paper. Using a tablespoon (or your fingers, as I did) drop balls of dough around 2 inches apart. Bake for around 25 minutes or until the cookies are lightly browned.

 

Leftover panettone pudding

18 Jan

It takes a while for the holidays to become a memory around here. But this “pudding” might finally have done the trick.

How many boxes of panettone came my way this Christmas I really can’t say, but I know that this is the last one because I repurposed it last night by turning it into a dessert. I can’t take credit for the idea, only the execution. My Associate devised the notion of panettone bread pudding one Christmas a few years back, and a fine idea it was. If you have a panettone laying around, I’d suggest you give this pudding a try. It’s even worth going out and buying one expressly for this purpose.

Any panettone will do, though this is the classic version, with raisins and candied fruit. Just start ripping away at it and you’re on your way.

Break up the panettone entirely, layer it onto a baking sheet and let it toast in the oven for 10 or 15 minutes.

Like so.

I’m afraid you’re on your own regarding exact measurements; after all, we’re just hacking around here, and the amount of panettone you use will determine what needs to be added to it. But the basic idea is this: mix together some eggs (two here), a combination of heavy cream and milk (I don’t know, maybe a cup and a half total in this batch, maybe more), some vanilla extract, cinnamon, and a touch of nutmeg. Or anything else you want to add, come to think of it; playing around is highly encouraged.

Once the eggs and cream mix is fully blended then just add in the toasted panettone until fully incorporated. The bread should completely absorb the liquid, and if the mix seems dry then add more milk or cream because it should be moist not dry.

That’s the completed mixture right there.

My spring-form pans were too large for this batch and so I buttered the hell out of this number, and floured it too, in order to make sure it’d slide out easily after cooking. Then it went into the oven, preheated to 350 degrees F, and around 45 minutes later it was done.

It slid out of the pan just fine, by the way. And there’s only one piece left, so if you’re interested I’d suggest you hurry over here right away.