delicious thursday
26 02 2009Growing up, Shrove Tuesday or Mardi Gras, was faschnacht day. My dad isn’t a fan of breakfast for dinner, so pancakes were scuttled, but my mom often made doughnuts, or faschnachts as a nod to our inherent Germanic-ness. My own tots are lucky enough to live with a mother who tolerates adores breakfast for dinner, and on Shrove Tuesday, I like to make them a festive affair. While I usually make my pancakes from scratch (gingerbread pancakes are my speciality, Gromit), I want fancy-pants pancakes on the big day. Years ago, I found a recipe for lemon-ricotta pancakes in a Williams Sonoma catalog. The separately whipped egg white makes them light and fluffy. We made them for Shrove Tuesday when Elliott was 5 and Elliott promptly christened them cloud cakes. The name has stuck and so has the recipe.
Cloud Cakes with raspberry sauce:
Ingredients:
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups cake flour
1 Tbs. baking powder
1/4 tsp. salt
Directions:
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.
In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.
Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.
Raspberry sauce
4 cups frozen raspberries in light syrup (2 bags,
each 10 oz.)
4 tsp. arrowroot
1 Tbs. sugar or 1 Tbs. orange-flavored liqueur,
such as Cointreau or Grand Marnier (I use the 1T of sugar and also add 1 T of orange juice)
Put the raspberries in a sieve set over a bowl. Let thaw at room temperature until the juices are liquid but the berries are still partially frozen. Reserve 1 cup of the juice and transfer the berries to another bowl.
Put the arrowroot in a small cup and slowly stir in about 1 Tbs. of the raspberry juice until smooth. Pour the remaining juice into a small saucepan and stir in the arrowroot mixture and sugar (if using the liqueur, do not add it now). Heat over medium heat, stirring, until the syrup comes to a boil. Immediately remove from the heat; do not let it boil for more than 15 or 20 seconds. Add the liqueur. Pour the syrup over the berries and stir to combine.
Transfer the mixture to a blender or food processor and pulse to puree. Strain the sauce through a fine-mesh sieve into a stainless-steel bowl.
Cover the sauce and refrigerate until chilled, at least 2 hours or up to 2 days. Makes about 2 cups.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
I’ve had luck merely pulsing the frozen raspberries in the food processor with some sugar and orange juice, straining after to remove most of the seeds. It’s much faster that way, but Williams Sonoma’s version is tastier.
Categories : dinner bell DING
















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