Grit – September 01, 2019

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(^46) September/October 2019
RICOTTA PANCAKES
Made with fresh homemade ricotta, these rich and delicious pancakes are a hit at
my family’s breakfast table. Yields about 12 pancakes.
1 cup flour
11 ⁄ 2 tablespoons sugar
(^1) ⁄ 2 teaspoon baking powder
(^1) ⁄ 4 teaspoon salt
1 cup fresh ricotta cheese
(^3) ⁄ 4 cup milk
2 eggs, separated
(^1) ⁄ 2 teaspoon vanilla extract

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.


2. In a separate bowl, combine ricotta, milk, egg yolks, and vanilla. Mix into dry
   ingredients.


3. In a separate bowl, beat egg whites until stiff. Fold into pancake batter.


4. Cook in batches on a hot, greased griddle. Enjoy warm with butter and syrup.

QUESO BLANCO CUCUMBER SALAD

This bright, fresh salad with Hispanic-influenced flavors can also be made with

homemade ricotta. Yields 4 servings as a side dish.

2 medium cucumbers, peeled and cut into^1 ⁄ 2 -inch cubes

1 cup queso blanco, cut into^1 ⁄ 2 -inch cubes

(^1) ⁄ 4 cup chopped green onion
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon chopped cilantro, or to taste
(^1) ⁄ 2 teaspoon sea salt, or to taste
(^1) ⁄ 8 teaspoon black pepper
Crushed red pepper flakes, to taste

1. Combine all ingredients in a large bowl, and stir well.


2. Serve immediately.

LEMON-BLUEBERRY YOGURT CHEESECAKE

Your homemade yogurt cheese will

shine in this light, airy cheesecake,

which is the perfect blend of tart and

sweet. Yields 1 cheesecake.

CRUST

1 cup flour

(^1) ⁄ 4 cup powdered sugar
(^1) ⁄ 3 cup butter
FILLING
2 cups heavy whipping cream, chilled
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups homemade yogurt cheese
(^1) ⁄ 4 cup fresh lemon juice
Zest of 1 lemon
SAUCE
(^1) ⁄ 2 cup water
(^1) ⁄ 4 cup sugar
1 tablespoon cornstarch
2 cups blueberries, fresh or frozen
1 tablespoon lemon juice
(^1) ⁄ 2 teaspoon vanilla extract

1. Preheat oven to 350 F.


2. TO MAKE CRUST: Mix together
   flour and powdered sugar. Cut in but-
   ter with a fork until mixture resembles
   coarse crumbs. Press into a 9-by-9-
   inch baking pan. Bake for 20 to 25
   minutes. Set aside to cool.


3. TO MAKE FILLING: Combine
   whipping cream, powdered sugar, and
   vanilla in a mixing bowl, and beat
   with an electric mixer on high speed
   until stiff peaks form.


4. In a separate bowl, beat yogurt
   cheese, lemon juice, and zest until

Ricotta Pancakes

Queso Blanco

Cucumber Salad