As promised, here is a recipe for all of you industrious types that went about making homemade ricotta after reading last week’s post. I made a double batch of the batter that yielded 2 loaves, and tossed one in the freezer for consuming later. It’ll be a great thing to pull out for last minute company.
The kitchen gods were good to me this week. Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine.
I don't have a lot of time today, but did want to wish everyone out there a joyous holiday season! As another year wraps to a close, we at Oui, Chef are grateful for the friends we've made here, and look forward to cooking more great food with you in the new year.
This buche de noel is one that Jackson and I whipped up a few years back, and was enjoyed after our Christmas Eve dinner. It is a combination of a few different recipes we found, inspiring a whole new holiday treat. It has a chocolate genoise cake layer, a filling of white chocolate mousse, and a coffee buttercream frosting….a few meringue mushrooms for decoration and you have a festive dessert worthy of any holiday table.
This little gluten free marvel comes to us courtesy of my friends at Leite's Culinaria. I made it first in my role as a recipe tester for the site, and then again last weekend as an elegant and super tasty end to a dinner party I was hosting. I don't know many people with full-blown Celiacs, but I dare say a quarter of my friends are trying to limit their intake of gluten and so a cake like this in my repertoire is most welcomed.
I made this gorgeous Melissa Clark dessert a few nights back to cap off a special "thank goodness EVERYONE is finally done with school" meal.
It was a huge hit!
I came up with this little number to serve at a family graduation party for Jordan (Arthus), who graduated from H.S. last week….HUZZAH! When asked what type of cake he wanted he immediately reached for our go-to bittersweet chocolate cake and opted this time to have it finished off with a cream cheese frosting.
As you all know, I tend to shy from hyperbole when it comes to making claims about any recipe we share here being the "best" of it's kind. I figure there's always room for improvement, plus who's to say that a recipe I might consider to be the "best" would even place in your top 10. Personal taste in food (or anything else for that matter) is by definition a very subjective thing, my fave is not likely to be your fave and that's just as it should be.
This little lovely is the culinary creation that I gifted my close friends and family this year for the holidays. I found the recipe on theKitchn and gave it a test run a few weeks before Christmas to rave reviews. The cake has a super dense crumb and is as moist and rich as you'd expect given the amount of butter and sugar in it.
Hey, it was the holidays….there will be no calorie counting until well into the New Year!
My two youngest boys are heading to Australia this Summer as part of a People to People Student Ambassador program….I am so jealous! Through class instruction and on-line study guides they have learned a lot about their destination, and for a final project prior to travel they were tasked with sharing something specific to the Australian culture with their fellow ambassadors. Arthas chose to do a project on indigenous wildlife in Australia, but in true "Oui, Chef" fashion, Boris set his sites on a food project.
While scouting around for a light "Spring" dessert to serve at a dinner party we had on Saturday, I came across a couple versions of lemon pound cakes that caught my eye. Unfortunately there was something about each that gave me pause, but with a little recipe re-engineering I was able to come up with this hybrid of the two that we all loved.