Lemon Ricotta Pancakes

Feb 15, 2016

Egg whites are beaten until soft peaks form, then gently folded into the ricotta cheese batter, making these pancakes incredibly light and fluffy. Delicious!

Makes about 4-6 pancakes.

INGREDIENTS
6 eggs, separated
1 1/2 cups ricotta cheese
8 tablespoons butter, softened
1 teaspoon vanilla
1/2 cup sugar
1/2 cup flour
1/2 teaspoon salt
2 tablespoons finely grated lemon zest

DIRECTIONS
1. Pre-heat griddle on medium-low heat.
2. In a bowl, mix together ricotta, egg yolks, butter, and vanilla. In a separate bowl, whisk together dry ingredients. Fold the dry ingredients into the ricotta mixture.
3. In another mixing bowl beat egg whites until soft peaks form. Gently fold egg whites, a third at a time, into the ricotta mixture making sure not to overmix. You want to keep the volume in the batter.
4. Melt one tablespoon of butter on pre-heated griddle. Using a small ladle, pour batter onto griddle and spread out a bit.
5. Cook pancakes for 4-5 minutes, or until they are golden brown on the bottom and tops start to bubble. Flip and cook the other side for 3-4 minutes.
6. Serve immediately. Top with strawberry sauce, blueberries or confectioner’s sugar.

Broccoli Cheddar Soup

Feb 15, 2016

When the weather gets chilly, warm up with this rich, creamy soup. Served in crusty bread bowls, this thick, cheesy soup hits the spot! Ready in 45 minutes.

Makes: 4 servings

INGREDIENTS
1/4 cup butter
1/2 cup yellow onion, chopped
2 cloves garlic, minced
2 cups half and half cream
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled, finely chopped
4 cups broccoli florets
2 1/2 cups grated cheddar cheese
Salt and Pepper to taste
4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out

DIRECTIONS
1. In a 4-quart saucepan, cook the butter, onion, and garlic on medium heat until onion is tender.

2. Add the half and half, chicken stock, nutmeg and bay leaves. Mix the corn starch with a little bit of water and stir until smooth; add to soup mixture. Stir, reduce heat to medium-low and cook until thickened.

3. Add chopped carrot and broccoli florets and simmer until tender. Remove about a quarter of the broccoli florets. Using an immersion blender, puree the mixture until smooth (or ladle soup mixture into a blender and puree). Return broccoli florets to pot, and stir. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper.

4. Preheat the oven to 350°F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until lightly browned and crusty, about 20 minutes. Remove bread from oven and ladle soup into the bowls. Top with additional grated cheddar cheese, if desired. Serve bread tops alongside the bowls.

NOTE: If you can’t find round sourdough loaves you can easily make your own bread bowls using Rhodes Bread Dough – they’re easy to make! Just follow these simple steps.