lemon ricotta ‘pan-crepes’


It may sound an odd confession, coming from a lover of all things sweet at breakfast-time, but amidst all my plates of toast with jams, various incarnations of fruit and oatmeal, egg-dishes, muffins, and scones, pancakes have never been a dish of preference. Perhaps the idea of cleaning more than one bowl after eating, or having an excess of stacked flapjacks to do away with (meaning eventually eating them all myself…) were the culprits of reasoning behind my long avoidance of such breakfast fare. But the sense of celebration in the air as the entire community waited excitedly for the bloom of the cherry blossom, as well as a sense of festivity for the Easter holiday, were so pervading and the Saturday sunshine so fine (never mind that is was 43 degrees), I declared a special occasion in the kitchen and made some dazzlingly decadent lemon-ricotta pancakes.

Well, lemon-ricotta almost pancakes…More like full-bodied crepes, or a very skinny pancakes. Due to the fact that I had to clear out the entire refrigerator in preparation for the delivery of a new one (along with the new oven!!) on Saturday prompted me to do some creative thinking and cooking on my feet that day. And lemon-ricotta pancakes seemed the perfect way to use up a meager half of an already-zested lemon, as well as the last of the homemade ricotta I made earlier in the week (recipe below), as part of my no-oven baking fix. Although I intended to follow the recipe of my inspiration for all things cooking, Smitten Kitchen, I had only one of the four called-for eggs, so I halved the recipe and decided to make a thinner batter with milk instead.
Continue reading

Advertisements

rum raisin cheesecake

Sometimes there is no helping it–we all have our bad days. Or, in my case, a not-so-great week of running late, catching a cold, misunderstandings, and a painful toe-stubbing to round it all out. By Friday, I was as miserable as the muggy, rainy weather outside. But weekends are a blessing and I knew exactly how to remedy the gloom of the preceding work week: bake something! And that is what I did. 

And what’s more, my baking had a purpose (other than to sit in my fridge taunting me every night)–delight the palates of four excellent friends coming over on Saturday! I had planned a casual afternoon of all-out food enjoyment, aptly christened a “Baking Celebration” afterward, complete with freshly brewed tea and coffee, homemade bread, spiced persimmon jam, yoku moku butter cookies sent to me by a friend, and tiny squares of the heal-all rum-raisin cheesecake I made.  Continue reading