The Letter R
The letter R might be my favourite so far. Though, I haven't re-read most of the posts on here, so I may take that back. R had lots of hearty comfort food, perfect for this early-spring cold-snap.
For dinner:
Risotto, made with Rice, Radicchio, and Red pepper; topped with Ricotta
Rutabaga and Raisins (in hindsight Roasted Rutabega would have been good)
Rabbit baked with Rosemary
Radish and Rosemary Relish
Root beer (with Rum)
:
Dessert:
Red delicious apple, Rhubarb, Raspberry and Ricotta bakes, in Ramekins.
I wasn't sure what I was going to do with the dessert until I was staring at it all, but it worked great!!
Each ramekin has a small amount of each fruit, until filled.
2 Tbsp of cornstarch mixed with about half a cup of water was divided between each.
A generous squeeze of agave syrup for each.
I layered several very thin apple slices on top to make a base for the cheese so it wouldn't sink down into the rest of the fruit.
Ricotta was spread evenly over each one.
I put the ramekins in a baking dish with a small amount of water in the bottom. Makes it easier to get in and out of the oven, the water protects your baking dish, and helps the desert cook evenly.
In the oven at 350F for close to an hour... I had my timer set at 40 minutes, but wanted the cheese to brown more so I left it in.
Hearty and delicious!!
Risotto, made with Rice, Radicchio, and Red pepper; topped with Ricotta
Rutabaga and Raisins (in hindsight Roasted Rutabega would have been good)
Rabbit baked with Rosemary
Radish and Rosemary Relish
Root beer (with Rum)
:Red delicious apple, Rhubarb, Raspberry and Ricotta bakes, in Ramekins.
I wasn't sure what I was going to do with the dessert until I was staring at it all, but it worked great!!
Each ramekin has a small amount of each fruit, until filled.
2 Tbsp of cornstarch mixed with about half a cup of water was divided between each.
A generous squeeze of agave syrup for each.
I layered several very thin apple slices on top to make a base for the cheese so it wouldn't sink down into the rest of the fruit.
Ricotta was spread evenly over each one.
I put the ramekins in a baking dish with a small amount of water in the bottom. Makes it easier to get in and out of the oven, the water protects your baking dish, and helps the desert cook evenly.
In the oven at 350F for close to an hour... I had my timer set at 40 minutes, but wanted the cheese to brown more so I left it in.
Hearty and delicious!!
Happy Eating!!
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