Ricotta Fritters with Pea and Mint Dip

This was basically a lunch of leftovers. I had some ricotta I wanted to use up and half a package of fresh mint. Donna Hay magazine included this recipe in issue #77 and I thought I'd see how it turned out. We all have frozen peas in our freezers so I was all set.

The Pea and Mint dip turned out a tad firmer than I'd like, but only because I didn't have enough sour cream and no yogurt or milk in the fridge so I made do. More of a spread, it worked fine, but I'd hardly call it a dip. You can adjust the texture when you process it and hopefully, you won't have run out of sour cream like I did.

The fritters were easy enough, but don't flip them too soon as they'll fall apart. Treat them like pancakes and look for those bubbles to show through, at least around the sides. Pretty tasty lunch for one or two and a great recipe to use up some odds and ends in the fridge.

Ricotta Fritters with Pea and Mint Dip
Donna Hay, Issue 77

Ingredients:

2 cups fresh ricotta

1/2 cup mint leaves, shredded

2 tablespoons self rising flour

2 egg whites

extra virgin olive oil for brushing

snow pea tendrils and lemon wedges for garnishing

Pea and mint dip:

2 1/2 cups frozen peas, thawed

1/4 cup sour cream

1 tablespoon finely grated lemon rind

1/2 cup mint leaves

salt and freshly ground pepper

Method:

To make the pea dip: combine ingredients and process in a food processor, or use a hand held blender.

Mix the ricotta, mint, salt and pepper and flour

Beat the egg whites until stiff peaks form and fold into the ricotta mixture.

Brush a pan with olive oil and cook two tablespoon portions of the ricotta mixture for 3 minutes or so on each side or until golden brown.

Serve with the pea dip.

Irish Brown Bread

Happy St. Patrick's Day!

This is without a doubt the simplest brown bread recipe I've ever seen. It's dense and hearty, no yeast, so no rising and when you serve it right out of the oven slathered with Kerrygold butter...what could be better?

Irish Brown Bread
From Food and Wine

Ingredients:
3 cups whole wheat flour  
1 cup all-purpose flour  
1 teaspoon baking soda  
1 teaspoon salt  
1 1/4 cups buttermilk  
1 large egg, lightly beaten  

Method:
Preheat the oven to 375°. Butter an 8-by-5-inch metal loaf pan.  
In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg; stir into the dry ingredients with a wooden spoon until a rough dough forms.  

Transfer the dough to a lightly floured work surface and knead until smooth. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. Once unmolded, the loaf should sound hollow when tapped on the bottom. Let cool to warm or room temperature, then slice and serve. I love it right out of the oven or toasted.

Kumquat Lemon Poppy Teacake

I do love poppy seed sweet breads...and this particular version uses kumquats (along with lemons and a tangerine). The season for kumquats is nearly over, but I found several packages in my market. If you can't find them and think the idea of making this with kumquats is unique and fun, save the recipe for next winter.
The crumb of this loaf is tender and light and the kumquat glaze adds a little tartness to every mouthful. 

Kumquat Lemon Poppy Teacake
From Huckleberry by Zoe Nathan

Ingredients:
1 cup plus 2 tablespoons unsalted butter, softened
1 cup plus 3 tablespoons sugar
3/4 teaspoon kosher salt
zest of 8 kumquats, reserve fruit
zest and juice of 3 lemons
zest of 1 tangerine
2 eggs plus 2 egg yolks
1 1/2 cups all purpose flour
1/4 cup pastry flour (I used whole wheat pastry flour)
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon poppy seeds
2 tablespoons buttermilk
1 tablespoon vanilla extract

Method:
Preheat oven to 350.
Butter a 9 by 5 loaf pan and sprinkle it with dry bread crumbs. Knock out extra crumbs.
In a stand mixer, beat the butter, sugar, salt and zests for 2 minutes, scraping the sides. Add the eggs and yolks one at a time, beating in between. Add the flours , baking powder, poppy seeds, buttermilk and vanilla and beat cautiously to mix. Do not overmix.
Pour into baking pan and bake for 60 minutes or until top springs back when touched. Do not overbake.
In the meantime, in a blender or processor, puree the lemon juice and kumquats with 3 tablespoons sugar. Scrape the puree into a saucepan and boil for 2 minutes. Strain and set aside.
Remove the cake from the oven and while still warm, brush with the puree...the tops and sides.

I made two small loaves and froze one.