Simple Homemade Ricotta
- 3 cups whole milk
- 3/4 cups heavy cream
- 1/2 tsp sea salt
- 3 Tbsps fresh lemon juice
1. Place the milk, cream and salt in a large saucepot. Heat over medium heat, stirring occasionally, until your mixture reaches 190 degrees.2. Remove from heat and pour in the lemon juice. Stir two or three times, gently, around the pot and let sit, undisturbed, for 5 minutes.3. Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey) and gently pour the mixture over the cloth. If you don’t have cheesecloth, use one layer of a floursack towel.4. Allow the mixture to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away. Feel free to stir in olive oil, fresh herbs or even pesto for a more customized cheese.
- 1 cup warm water
- 2 envelopes (equal to 2¼ tsps) yeast
- 1 cup flour
- 2/3 cup sugar
- 2/3 cup butter, room temp
- 3 eggs1 Tbsps vanilla (or½ bean)
- 1 tsp salt3½ cups flourabout
- 4 cups vegetable oil (we use grapeseed)
1) In a small bowl, gently stir until just combined your water and yeast. Let stand 5 minutes and then stir in the 1 cup of flour. Cover the bowl and let rise for 30 minutes.2) Unwrap the bowl and stir in your sugar, butter, eggs, vanilla and salt.3) Stir in (either with a wooden spoon or with the dough hook in a stand mixer until uniform) the last 3½ cups of flour.4) Place back into the proofing bowl and let rise for 1 hour. Cover and refrigerate either overnight or for a minimum of 3 hours.5) Roll the dough out think (about 3/8″ of an inch) and cut out your doughnuts. Let them rise one hour on parchment paper6) Fry immediately:Prepare your oil by placing at least 3 inches on it in your saucepot. Heat the oil over low heat until it reaches nearly 375. Turn your heat down to maintain the temperature. Slide doughnuts in, one at a time, and cook for 1½ to 2 minutes on each side. Pick them up with tongs and place them on paper towels to get rid of excess oil.7) Wait a few minutes before glazing or shaking with powdered sugar.
- Butterscotch Glaze
- ½ cup heavy cream
- 2 sticks butter
- ½ tsp sea salt
- 1/3 cup muscovado sugar
- 2/3 cup demerara sugar
Vanilla bean, extract or other flavoring
1) Bring the cream and butter to a slow simmer and set aside.
2) In a large saucepot or dutch oven, heat the sugars (on medium heat) until they reach a golden caramel color. You may want to tilt the pot from time to time, but do not stir with any instrument.
3) Once you have reached the golden caramel stage, slowly (and carefully) add in the cream and butter mixture. Turn the heat back on to medium-low, and stir in the salt and vanilla.
4) Cook over this heat, stirring occasionally, for about 1-2 minutes. The caramel will thicken a bit. Remove from heat and pour through a strainer if needed.
5) Spoon over doughnuts….MMMMMMMM!!!!!!
- 2¼ cups heavy cream
- ¾ cup Muscovado sugar
1) Test the water level of a roasting pan by placing your ramekins inside and filling the pan with water until it reaches halfway up the sides of each cup. Remove the ramekins and place the roasting pan in the oven, turning it to 300. It’s helpful to remove the shelf above your water bath for easier access later.
3) Prepare a caramel by melting the demerara sugar in a saucepot. Tip of the day; do this over medium heat and stir only once 2/3 of the sugar has melted. Take a wooden spoon and slowly move the sugar back and forth until all of it is evenly caramelized.
5) In a medium-sized bowl, whisk the yolks for a minute, or until a bit lighter in color. Temper the yolks with ¼ of the cream and whisk. Add the remaining cream and stir.
3) Fill each fig with about one tablespoon of cheesemixture and lightly press the sides to seal. Bake in at 375 for 10-12 minutes, or until the cheese is bubbly.
Rich and buttery.. …are our famous Financiers. Named after patrons of the French financial district patrons, these decadent little teacakes have traditionally been baked into rectangular bars of gold. Made with browned butter, nut flours and egg whites, this batter stores wonderfully in the fridge for up to a week- ready for your scooping! Feel free to email us for recommendations on where to source vanilla beans and nut flours. Financiers
2/3 cup almond flour 5 egg whites, room temp
½ cup all-purpose flour
1¾ cup powdered sugar
½ vanilla bean (or 1 tsp vanilla extract)
5½ ounces brown butter
1) To make browned butter, melt butter with vanilla in a small saucepan over medium-low heat just until brown specs form on the bottom of your saucepan. Remove from heat and set aside.
2) In a medium bowl, whisk together the sugar, flour, and almond flour until combined.
3) Add the egg whites, one at a time, all the while whisking. Stir in the browned butter.
4) Refrigerate for one hour.
5) Pour into mold and bake at 375 for 8-12 minutes, depending on the size of your mold.Variation:Pistachio and Chocolate: Replace a third of the almond flour with ground pistachios, or add ground pistachios to the mixture. Once you’ve poured the financiers in the molds, sprinkle finely chopped chocolate over the financiers. Bake as directed.Hazelnut Financier: Replace a third of the almond flour with hazelnut flour. Continue as directed.
Apricot Frangipane Tarts It’s the start of stone fruit season; ripe little jeweled apricots and their hybrid cousins are plentiful and usher in peach and nectarine seasons. I look forward to this time of year all winter! Pate Sucree (Sweet Pastry Dough)12 oz butter, at room temperature
¼ cup sugar
3 2/3 cups flour
1/2 cup almond flour
1 tsp vanilla
pinch of salt
1) In mixer, beat the butter and sugar with the paddle attachment.
2) Add the egg, flour and vanilla and beat until it just comes together.
3) Wrap in plastic and refrigerate for 1 hr. Roll out into sheet and cut out in size desired for pie or tart shell (s). Shape into shells and bake at 350 until light golden brown on the edges.
Fruit and Almond Filling
- 1/2 cup almond flour (you can also grind some almonds in the food processor)
- 1 tablespoon flour
- ¼ cup sugar
- ¾ stick butter
- 1 egg
- 1/2 tsp powdered sugarpinch of fresh ground ginger
- 4-6 ripe apricots
1) Pulse the almond, flour, sugar, powdered sugar, ginger, the egg and butter until it all comes together.
2) Spread filling into tart crust(s).
3) Place apricot slices into a pretty pattern over the filling.
4) Bake the tart at 350 for about 25 minutes (15 for smaller tarts).
Earth Shakin’ Blondies
We’ve been living on some shaky ground lately here in L.A. Here is an easy way to release tension- in the kitchen!2 sticks butter (8 oz), room temperature1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp baking soda
- 2½ cups flour
- 1/4 tsp fine sea salt
- 1 cups coarsely chopped milk chocolate
- 1 cup toasted walnuts
1) Cream butter with the brown sugar until it looks light and fluffy; this takes about 3-4 minutes.2) Add your eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chopped chocolate. Mix until just combined.3) In a separate bowl, whisk together the flour, salt and baking soda. Add to the butter mixture and mix until just combined.4) Spread batter into an 8×8 parchment-paper lined pan.5) Bake at 350 for 35 minutes. Remove from oven and cut jagged grooves into the top of the blondies.6) Place the chocolate chips in a small bowl. Bring the heavy cream to a simmer and immediately pour over the chocolate. Stir slowly until smooth to finish the ganache.7) Pour the ganache into the grooves. Cool to set, cut and enjoy the sweet lava love!
Easy Pie Crust3 cups flour 1/4 tsp salt1 tsp sugar1/4 tsp fresh ground ginger 2/3 cup water, very cold 10 oz butter, very cold and cut into small squares
1) Place the dry ingredients in a food processor and pulse 4 or 5 times.
2) Add the butter and pulse just until small pebbles form.
3) Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 tbsps of water at a time until the dough forms.4) Remove from the food processor (carefully) and form a flat disc. Wrap ion plastic and refrigerate for 1 hour (or 20 minutes in the freezer).
5) Roll your dough in a shape 2â larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.6) Bake blind (with pie weights* and no filling) at 350 until golden on the edges.
*Dried beans or rice work well as pie weights! When making little pie (tart shells work best), line the unbaked crust with a cupcake liner and fill with your weights.Filling:3 cups fresh blueberries1/4 cup sugar1 tsp fresh lemon juice (meyer lemons are best)1 Tbsp warm apricot preserves1/4 cup sugar for dusting1/2 cup fresh blueberries
1) Remove pie crust(s) from oven and remove the pie weights.2) Immediately and gently toss the 3 cups blueberries in a large bowl with the other ingredients.3) Spoon the berries into the pie(s) and bake for an additional 10-12 minutes at 350. 4) Remove from oven and add fresh berries. Sprinkle with sugar and enjoy warm!
3) Add salt and eggs 1 at a time, beating well after each addition. Beat in vanilla bean or 1 Tbsp extract, then flour mixture just until incorporated.
3. In a medium bowl lightly beat your egg. Mix in onions and spinach. Stir in your cheese. If you leave the filling in the fridge for a few hours, it’ll make it easier to handle and fill the dough with.
5. Roll out pie dough (see below) and cut out 6-8″ circles. Fill half of the inside the circles and make any fold you fill comfortable with. The key is to seal it. You can moisten half a side of the disc with water in order to make a better seal.
6. Place your empanadas on a cookie sheet lined with parchment paper, keeping them at least 2 inches apart. Cut a few slits into each empanada for steam to escape.