Tag Archives: ricotta

Lemon Blueberry Ricotta Pound Cake

26 Aug

Lemon Blueberry Ricotta Pound Cake

It’s really hard to accept that schools and colleges have reopened and Labor Day is exactly a week away. As always, summer months have just flown by. While summer produce and sometimes the weather lingers into late September, Labor Day marks the official end of summer. This weekend is the last official summer hoorah characterized by barbecues, picnics, beach time, road trips and several parties. In short it’s another long weekend to celebrate with some fantastic food. Sliced Lemon Blueberry Pound Cake

To pay homage to my favorite season and all the wonderful memories of this summer I have developed this Lemon Blueberry Ricotta Pound Cake recipe. The lemon and blueberries in this cake reflect the bright flavors and colors of summer while the ricotta adds a tang and richness to a simple pound cake. When you bite into this light and moist cake, you taste the brilliance of each ingredient and relish how well they all come together. While this recipe is a wonderful addition to any Labor Day picnic or barbecue you can impress your loved ones with this at any brunch or tea party! Continue reading

Chili-Cheese Wonton Cups

3 Dec

Chili-Cheese Wonton Cups

“It’s the most wonderful time of the year
With the kids jingle belling
And everyone telling you “Be of good cheer”
It’s the most wonderful time of the year
It’s the hap-happiest season of all
With those holiday greetings and gay happy meetings
When friends come to call
It’s the hap- happiest season of all”

    – Andy Williams

Yes the magic of the holidays is right around the corner. Unfortunately, this most wonderful time comes coupled with the stress of entertaining hordes of guests that show up with the holidays. The key to survive is to keep things simple, yet delicious. This is a great time to take some help from your favorite food stores and create semi-homemade menus. The easiest way to entertain is to host a cocktail party with exciting drinks and mouthwatering appetizers. It keeps things uncomplicated, especially since several appetizers can be made and assembled ahead of time.

No cocktail party is ever complete without at least one or two cheese-centric Hors d’oeuvres. While anything with warm, melted cheese tastes delicious presentation is also crucial at these cocktail parties. So instead of a classic cracker or crostini topped with a melted cheese mixture, why not delight your guests by serving up some cheesy-goodness in an edible mini-cup? These chili-cheese wonton cups with a bubbly mixture of cheese brightened up with fresh chives and a hint of earthy cumin is a scrumptious and exquisite looking appetizer.

Chili-Cheese Wonton Cups Recipe
Recipe Adapted from Taste of Home’s Chili-Cheese Wonton Cups
Yields: 24 wonton cups
Time: Active: 10 minutes; Baking 18-20 minutes.

Ingredients:
24 wonton wrappers
Butter-flavored non-stick cooking spray (Recommended: PAM)
1 cup (4 ounces) shredded pepper-jack cheese (See note)
½ cup reduced-fat ricotta cheese
1 large jalapeno (or 2 small ones), seeded and minced
1 ½ tablespoons chives, minced
¼ teaspoon salt
½  teaspoon ground cumin
¼ teaspoon cracked black pepper
5-6 green or black pitted olives, thinly sliced.

Notes:

  • I used regular pepper jack cheese, but you can use a lower fat version or substitute with cheddar cheese.
  • Once you master how to make the wonton cups, you can get creative and play around with the edges of the wonton to create slightly different shapes. The third cup in the picture has a more leafy effect as I played around with the edges to create it.
  • The cups (without the filling) can be made a day in advance and should be stored in an air-tight container.

Method:
1) Pre-heat the oven to 350 degree F. Coat a miniature muffin tin (24 mini muffins) with cooking spray and set aside.
2) Gently press 1 wanton wrapper into each muffin tin to form a cup. Make sure you press the edges down onto the sides, as they have a tendency to flap in while baking – forming a deformed cup. Wonton wrappers can tear easily so be patient and gentle with them. If you have a small tear, do not worry, just pinch it together. Spritz all the cups with the butter-flavored spray and bake for 8-9 minutes until the edges are golden. (Don’t wait till these are fully baked as you will be baking them again after the cheese mixture is filled into them.)
3) While the wonton cups are baking, in a small bowl combine the cheeses, jalapeno, chives, salt, cumin and pepper. Once everything is well combined set it aside.
4) Remove the cups from the oven and spoon the cheese mixture into each of the cups. Top with 1-2 olive slices and bake for 10 minutes or longer until golden brown and bubbly. Serve warm. 

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