The Kitchen Window

The Kitchen Window
Antique Milk Bottles with Herbs and Flowers

Welcome!

Welcome to the Frog Hollow Farm blog! I've been blogging since January 2010 and have switched from Blogger to Word Press, but I'm back to Blogger because, for me, it's easier to use. My husband and I live on a little farm in Northwest New Jersey. We have some chickens and a very large vegetable garden with asparagus and raspberries, and rows and rows of sunflowers, snapdragons and zinnias. Traveling, entertaining, gardening, spending time with family, studying Italian, blogging and reading keep us busy and happy. With all of this going on, moving towards a simpler life seems almost impossible but it's definitely a daily goal.

Thursday, June 2, 2011

Finally...the Dessert Recipe from La Cucina Del Garga!



Crema di Ricotta
con Salsa Caramello all'Arancia e Mandorle Tostate


(Ricotta Cream with Orange Caramel Sauce and Toasted Almonds)

Serves 6

For the ricotta cream:

1 pound fresh ricotta
2/3 cup confectioners sugar - sifted
1/2 teaspoon ground cinnamon
1/2 cup heavy cream
1 tablespoon grated orange zest
1 teaspoon vanilla extract

  1. Place the ricotta in a bowl and cream with a wooden spoon until smooth.
  2. Add the sugar and cinnamon and mix thoroughly
  3. Add the cream in small amounts, mixing until well combined
  4. Add the zest and vanilla and mix again
  5. Chill, covered with plastic wrap for at least an hour
For the sauce:
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons amber rum
  1. Cook sugar in a dry 1-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.  Continue to cook, stirring occasionally with a fork (no liquids!!!!), until the sugar is melted into a deep golden caramel.  This really does happen!
  2. Remove from the heat and carefully pour in orange juice, then rum (caramel will harden and steam vigorously!!).  Cook over moderately low heat, stirring, until caramel is dissolved.  Cool sauce to warm.
Note:  caramel sauce can be made 3 days ahead and chilled, covered.  Reheat before serving.

 
Garnish:  1/2 cup blanched slivered almonds - slightly toasted
 
To Assemble: 
  1. In individual serving dishes place a quenelle shaped portion of the ricotta cream.  What's a 'quenelle' you ask????  Here's a You Tube video to help you see how Chef Patrick Fahey from Chicago forms an ice cream quenelle.  Looks like a lot of work to me.  If I were you I would just carefully mound the ricotta cream onto the plates. 
  2. Drizzle with the sauce and sprinkle with the almonds.

Here we are with Sharon at the beginning of our meal.  Of course, after drinking wine for four hours needless to say that I did not take any photos of the finished dessert - and I'm so sorry about that because it was just such a simple presentation and an absolutley fabulous dessert.  Here's one idea that I found through a Google search. Since this dessert is so rich, serving it in the individual serving peices from Pier One for example might be a good idea!!



I'm linked into Foodie Friday at Designs by Gollum!

Ciao, bella!!  xxoo

 
 







6 comments:

  1. This sounds absolutely decadent. Love the idea of just a small bite after dinner. Thanks so much for sharing. many blessings, marlis

    ReplyDelete
  2. Sounds like you had a wonderful dinner... 4 hours of wine!!!!!!
    An easy dessert, yet as sophicated as it's name!
    YUMMY!
    Yvonne

    ReplyDelete
  3. How fun.....wine for 4 hours. Sounds like a very good time. That dessert looks fabulous:)

    ReplyDelete
  4. YOUR DESSERT SOUNDS REALLY DELICIOUS, AND SIMPLE.
    GIADA, WOULD MAKE SOMETHING LIKE THIS. THANKS FOR THE RECIPE. HOPE ALL IS WELL, HAVE A NICE WEEKEND, LOVE YA, AUNT RIZ

    ReplyDelete
  5. just looks delicious....i FINALLY got my computer back after 10 long and grueling days...did i ever miss this computer...

    yeaterday we went to lunch at a place called Artisan in Paso Robles...killer good...the chef was nominated for a james beard award...didn't get it...maybe next time...anyway...we just had to try his bay leaf gelato...so GOOD !!!! with flecks of vanilla bean in it. served on a white plate with a white napkin folded and the gelato was served inside an old short fat jam jar...darling...i brought my camera...naturally, the batterey was dead :-{

    happy to stop by today for a visit

    kary and teddy
    xo

    ReplyDelete
  6. Wow, I think this looks divine :) Going to try it this weekend. Beautiful blog btw,lovely photographs too! Best wishes from Ava in Australia xx

    ReplyDelete

Your comments are like little treasures, I cherish each and every one of them! Frog Hollow Farm Girl reserves the right to edit or delete all comments that are offensive, hateful in nature, or attack other visitors to this blog. All potential spam comments will be deleted.