ricotta cheesecake with cran-raspberry sauce

Ingredients

Crust:

1 cup graham cracker crumbs

2 tablespoons granulated white sugar

1/4 cup unsalted butter, melted

Filling:

20 oz. (2 1/2 cups) fresh whole milk ricotta, drained

1, 8 oz. cream cheese, room temperature (use full fat)

1 cup granulated white sugar

1 tablespoon cornstarch

4 large eggs, room temperature

zest of 1 lemon or orange

1 1/2 teaspoons pure vanilla extract

Cran-Raspberry Sauce:

3 cups frozen unsweetened raspberries

2 cups fresh cranberries

1/2 cup granulated white sugar (or more to taste)

1 tablespoon cornstarch

zest of a lemon or orange
 

Instructions

2 days before serving
Place the ricotta in a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for several hours, or even overnight.

1 day before serving
1. Preheat the oven to 350 degrees F and spray with non stick cooking spray, a 9 inch spring form pan. Carefully wrap the outside of the pan with 2-3 layers of Stretch-tite and then two layers of heavy aluminum foil.
2. In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.
3. In the bowl of your electric mixer, place the cream cheese and beat until smooth and free of lumps. Add the ricotta and sugar and beat until smooth (about 2-3 minutes), scraping down the bowl as needed. Beat in the cornstarch. Add the eggs, one at a time, beating about 30 seconds after each addition.
4. Scrape down the sides of the bowl. Beat in the lemon zest, vanilla extract, and salt and beat until incorporated. 
5. Remove the crust from the refrigerator and pour in the filling. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of your spring form pan. 
6. Bake for about one hour 15 minutes, or until the top of the cheesecake has nicely browned and the center of the cake moves slightly when the pan is gently shaken. Remove the pan from the water bath and cool on a wire rack. Cover and refrigerate until the cheesecake is cold, about 6-8 hours or overnight.
7. Meanwhile, in a large saucepan combine all the ingredients for the cran-raspberry sauce. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator. 

*Adapted from JoyofBaking.com

white fish baked in foil with zucchini and tomatoes

 

Ingredients

2 zucchinis, sliced into 1/4-inch slices

2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces

2 tbsp. olive oil

2 garlic cloves

1/4 tsp. dried oregano

1/8 tsp. red pepper flakes

4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick

1/4 cup dry white wine

1/4 cup chopped fresh basil

lemon wedges

Directions

1. Toss zucchini with ½ teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.

*From America's Test Kitchen

orzo with roasted vegetables

Ingredients

For the dressing:
1/3 cup freshly squeezed lemon juice
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves
1/3 cup olive oil
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 lb. orzo

4 scallions, minced
1/4 cup pine nuts, toasted
3/4 lb. feta cheese, 1/2-inch diced
15 fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
3. Meanwhile, cook the orzo in boiling water for 7-9 minutes until tender. Drain and transfer to a large serving bowl.
4. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
5. For the dressing, combine the lemon juice, olive oil, salt and pepper and pour on the pasta and vegetables. Pour a little at a time over the pasta, mixing to incorporate- don't need it all!
6. Let cool to room temperature then add the scallions, pine nuts, feta, and basil. Check the seasonings and serve at room temp.

* Adapted by Ina Garten

summer lemon-vegetable risotto

Ingredients
 
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic chicken broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh Pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Instructions

1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

*from Cooking Light

flat roasted chicken with rosemary

Ingredients

whole chicken, about 3 lbs.
salt and pepper
1/4 cup rosemary leaves
6 large garlic cloves, sliced
2 tsp. red pepper flakes
olive oil
1 lemon, sliced

Instructions

1. Wash the bird and pat it dry. Remove the backbone with a pair of poultry shears or with a sharp knife. Push down on the breast bone to open the bird like a book.
2. Put the chicken in a roasting pan and season generously on both sides with salt and pepper. Sprinkle with the rosemary, garlic, and red pepper flakes. Drizzle with about 2 tbsp. of olive oil. Now, with your hands gently smear the seasonings all over the bird.
3. Turn the chicken breast side up in the roasting pan, top with the lemon slices, cover, and refrigerate a couple of hours.
4. Bring the chicken to room temperature. Preheat the oven to 400 degrees F. Roast the chicken for about an hour, or until it is beautifully browned and the juices run clear from the leg when pierced. Remove from the oven and let rest for 15 minutes.
5. Put the bird on a cutting board and cut into 6 pieces with a heavy knife or a cleaver.

*From Heart of the Artichoke

lemony chicken saltimboca

Ingredients 

4 chicken cutlets

1/8 tsp. salt

12 fresh sage leaves

8 thin strips of prosciutto

4 tsp. olive oil, divided
1/3 cup low-sodium chicken broth

1/3 cup fresh lemon juice

1/2 tsp. cornstarch

Lemon wedges

Instructions

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in places.

2. Heat a large skillet over medium heat. Add 1 tbsp. oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. (If you use large cutlets or chicken breast: brown each side, then transfer to a sheet pan and finish in the oven at 350 degrees F to cook through to 160.) Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 tsp. olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken.

4. Serve with lemon wedges.

*from Cooking Light

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"

Ingredients

2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten

lemon chicken breasts

Ingredients
1/4 cup olive oil
3 tbsp. minced garlic (about 9 cloves)
1/3 cup white wine
1 tbsp. grated lemon zest
2 tbsp. freshly squeezed lemon juice
1 1/2 tsp. dried oregano
1 tsp. minced fresh thyme
salt and pepper
4 boneless chicken breasts, skin on
1 lemon

Instructions

1. Preheat oven to 400 degrees F.
2. Warm olive oil in a small saucepan over medium-low heat, add the garlic, and cook for 1 minute. Don't let the garlic brown. Off the heat, add the wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp. salt and pour into a 9 x 12-inch baking dish.
3. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle with salt and pepper. Cut the lemon into 8 wedges and tuck in among the pieces of chicken.
4. Bake 30-40 minutes, until the chicken is done and the skin in lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes.
5. Serve with pan juices over couscous.

*Adapted from Ina Garten

almond and lemon biscotti with white chocolate drizzle

Ingredients

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Instructions

1. Preheat the oven to 325 degrees F.

2. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

3. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

4. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

5. Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

*From Giada