Lemon-Ricotta Pancakes with Lemon Curd

1/4 cup unsalted butter

1 cup milk

1 1/4 cup flour

1 1/2 teaspoon baking powder

1 teaspoon fine sea salt, divided

3 eggs, separated

2 tablespoons sugar, divided

Zest of 2 lemons

1 teaspoon vanilla

3/4 cup ricotta, at room temperature

Butter or oil for skillet

Fresh blueberries, confectioner’s sugar, and lemon curd, to serve

Combine milk and butter in a small saucepan placed over medium heat and allow butter to completely melt; remove from heat.  (Alternatively, microwave in 30-second increments until butter has melted, and set aside.)

In a small bowl, sift together the flour, baking powder, and 1/2 teaspoon of the salt.  

In a medium bowl, whisk together the egg yolks, 1 tablespoon sugar, lemon zest, and vanilla.  Pour a little of the hot milk mixture into the egg mixture, whisking continuously, to temper.  Slowly pour in the remainder of the milk, whisking until completely incorporated.  Add the flour mixture and whisk just to combine, but ensuring the batter is smooth; set aside.

Place the egg whites in the bowl of a mixer fitted with the whisk attachment (or in a large bowl to whisk by hand).  Whisk until they start to become solid white and foamy, then add in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Whisk on high until soft peaks form.

Add the whipped egg whites to the batter and gently fold in with a rubber spatula.  Add the ricotta and continue to fold in until mostly incorporated, but with some pieces of ricotta throughout.

Heat a large skillet over medium heat and coat with butter or oil.  Pour about 1/4 cup of the batter onto the hot pan for each pancake.  Cook until golden brown and bubbles begin to form and pop on top; flip and cook for 2-3 minutes longer.

Serve with warm lemon curd, fresh blueberries, a dusting of powdered sugar.

Serves 4-6.

From Locanda Verde restaurant, via Juniper Fancy blog

Lemon Curd (makes 1 cup)

3 tablespoons unsalted butter, softened

1/2 cup sugar

1 egg

1 egg yolk

Juice of 2 lemons (or generous 5 tablespoons)

Zest of 1/2 lemon

Using either a hand mixer or stand mixer, beat together the butter and sugar until well-combined and light.  Add in egg and yolk and beat for 1 minute.  Mix in the lemon juice to combine; this will make the mixture look curdled but it will smooth out later.  Place mixture in a small saucepan over low heat and stir until smooth.

Increase the heat to medium, stirring continuously as it cooks and thickens, until the mixture is bright yellow, thick enough that a swipe of your finger leaves a solid line on the back of the spoon, and thermometer reads about 170 degrees.

Remove from heat and stir in the zest.  Transfer to a bowl to use right away.  If keeping for a later use, transfer to a container with a tight-fitting lid, allow to cool slightly, then press a piece of plastic wrap right down onto the curd to prevent a layer of film from forming.  Put the lid on and refrigerate for up to a week.

Apple Cider Cake

Cake:

Vegetable shortening or butter

1 cup apple cider

1 whole lemon

3 large or 4 small tart apples

1/4 cup (4 tablespoons/half stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1 teaspoon cinnamon

3 tablespoons granulated sugar

Glaze:

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Heat oven to 350 F.  Grease a 9x9-inch baking pan generously with vegetable shortening or butter.

Place the first cup of apple cider in a small pan on the stove and bring to a boil.  Boil until reduced to 1/4 cup.  Set aside to cool. 

Squeeze lemon into a bowl of water.  Core and peel the apples, then cut each into 16 slices (fewer slices if using smaller apples).  Place apples into water and then onto a plate to dry – this will keep them from turning brown.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well-mixed.  With the mixer running, add eggs one at a time, beating until smooth.  Scrape sides of bowl and beat until light and fluffy, about three minutes.

Into a medium bowl, sift flour, baking powder, baking soda and salt.  In a small bowl, mix together cream and cooled, reduced cider.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well-combined.  Scrape sides and mix until smooth.

Pour the batter into the greased pan.  Arrange the apples, set into the top of the batter with outer edges up.

In a small bowl, mix the 3 tablespoons sugar with cinnamon.  Sprinkle cinnamon sugar over the top of the cake.  Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

Boil the second cup of apple cider on the stove as before, but this time reduce down to two tablespoons.  Watch it carefully to make sure that it doesn’t evaporate too far.  Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir.  Add the last tablespoon of milk or cream a little at a time until desired consistency is reached.  It should be thick, but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.  Drizzle the glaze over each portion, letting it run down the sides, and serve. 

From Cooking Inspired website

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Buttery Sourdough Sandwich Biscuits

1 cup (120 grams) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (8 tablespoons/113 grams) cold unsalted butter
1 cup (227 grams) sourdough starter, unfed

Heat the oven to 425 F, with a rack in the upper third.  Grease a baking sheet, or line it with parchment.

Combine the flour, baking powder, and salt.  Work the butter into the flour until the mixture is unevenly crumbly.  Add the starter, mixing gently until the dough is cohesive.

Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6-inch round about 1 inch thick.

Use a sharp 2 3/8-inch biscuit cutter to cut four rounds, cutting them as close to one another as possible.  Gently push and pat the scraps into a 2 1/2 x 5-inch rectangle.  Cut two more biscuits.  Push and pat the remaining scraps into a 1-inch thick biscuit; it will be slightly smaller than the others.

Place the biscuits onto the prepared baking sheet, leaving about 2 inches between them - they'll spread as they bake.

Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.

Remove the biscuits from the oven, and serve warm.  Or, cool completely, wrap in plastic, and store at room temperature for several days.  Freeze, well-wrapped, for longer storage.

Makes 6 to 7 large biscuits.

From King Arthur Flour

Beet and Cucumber Raita

2 medium beets
1/2 teaspoon kosher salt
2 cups full-fat yogurt
2 small cucumbers, peeled and cubed
8 fresh mint leaves (optional)

Steam beets in Instant Pot (or pressure cooker):
Pour 1 cup of water into the pot of the Instant Pot and place the trivet in the pot.  Place the beets on the trivet.  

Secure the lid and set the pressure cooker to release to sealed position.  Cook on high pressure for 15 minutes.  Let the pressure release naturally; this will take about 10 minutes.  Open the Instant Pot and, carefully, transfer the beets to a plate or cutting board.  Let cool.  When cool enough to handle, peel the beets and cut into 1/2-inch cubes.

Make the raita:
In a medium bowl, whisk together yogurt and salt.  Stir in cucumber.

Add the beets to the raita, stir to combine, and  garnish with the mint.  Store in an airtight container in the refrigerator for up to 3 days - serve chilled.

Serves 4.

From Ministry of Curry blog

Red Curry Wonton Soup with Zucchini Noodles

1 tablespoon canola or vegetable oil

1/2 cup diced onions

1 tablespoon minced ginger

2 cloves garlic, minced

1 or 2 Thai chilies, sliced (optional)

2 tablespoons red curry paste

2 teaspoons sugar (or maple syrup, honey or agave)

4 cups vegetable broth (or chicken broth)

1 teaspoon kosher salt

3/4 cup full-fat coconut milk

1 1/2 pounds zucchini, spiralized

Tofu wontons:

14 ounce package of firm tofu

1 tablespoon canola or vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 cup corn kernels

1/2 cup peas

2 scallions, sliced

1/2 teaspoon kosher salt

1/4 cup chopped Thai basil (or regular basil)

1 1/2 tablespoons soy sauce

35 to 40 square dumpling wrappers (medium thickness)

Garnish:

sliced scallions

Thai basil

Prepare the broth:

Heat the 1 tablespoon of oil in a pot. Add the onions and cook them for 2 to 3 minutes.  Next, add the minced ginger, garlic, and chilies (if using) and cook for about 30 seconds, stirring constantly.  Add the red curry paste and sugar and stir to combine.

Add the broth and 1 teaspoon salt, cover the pot, and bring the broth to boil.  Reduce the heat to a simmer and swirl in the coconut milk.  Let the broth simmer for about 10 minutes, covered.  Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.

Make the dumplings:

Drain the tofu and wrap the tofu around a layer of paper towels.  Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates.  Let it sit for 15 to 20 minutes.  Remove the paper towels and transfer the tofu to a bowl.

Using your hands, squeeze the tofu until you get a soft mush.  Set the tofu aside.

Heat 1 tablespoon of oil in a large pan.  Add the minced ginger and garlic and cook for 30 seconds, stirring constantly.  Add the corn, peas, scallions, and 1/2 teaspoon of salt to the pan, and cook for 2 to 3 minutes.  Remove the pan from heat.  Let the vegetables cool for 5 minutes

Add the vegetables, chopped basil, and soy sauce to the bowl with the tofu.  Stir to combine all the ingredients.  Taste to see if the filling has been seasoned to your liking.

Get your dumpling-making station set up.  Take the wrappers out of the packaging.  Have a small bowl filled with water, a large baking sheet, and 2 kitchen or linen towels ready.  The wrappers and the dumplings dry out pretty quickly.  Use one towel to cover the wrappers and another large towel to cover the finished dumplings.

Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers.  Spoon about 2 teaspoons to 1 tablespoon of filling into the center of the wrapper.  If you can fit more filling into the dumpling, great!  Seal the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape.  Press down on the sides to get rid of any air pockets and to make sure that the dumpling is sealed – you don’t want the filling to release while they’re cooking.

Lightly wet one of the base corners of the folded triangle, and fold the dumpling in half so that the other base corner overlaps the wet corner.  Repeat until you have all the dumplings filled.

Cook the dumplings & serve:

Bring the red curry broth to a simmer again.  Turn off the heat and add the zucchini noodles.  The noodles should soften in several minutes.

Bring a big pot of water to boil.  Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes.  All the dumplings should float to the top.  Transfer the cooked dumplings to the pot with the red curry broth.  Cook the remaining dumplings or freeze them.

Scoop the dumplings and zucchini noodles into bowls.  Ladle some broth over the dumplings and noodles.  Garnish with sliced scallions and more Thai basil, if desired.

Serves 4.

From HealthyNibblesandBits.com