After a long sabbatical, I plan to post new snippets with some holiday recipes from around the world. May your upcoming holiday preparations be interesting and fun. Stay happy and healthy until I write again.
Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings. On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie. It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories. This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.
2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)
2 pounds Ricotta cheese (or part-skim_
1 1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1 1/2 teaspoons pure vanilla extract (not imitation)
Preheat oven to 425 degrees Fahrenheit
For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend. With fork, cut in margarine until small balls form. Add vanilla and slowly put milk in while blending with fork until ball forms. Add egg yolks and continue stirring until a large ball forms. If it is too dry to roll, add just a small amount of milk until of rolling consistency. Roll out dough onto waxed paper – one for top and one for bottom. Put half of dough into bottom of 10 inch pie plate. Reserve other half for top of ricotta pie.
For the filling, in mixer bowl place ricotta cheese, egg whites, lemon and rind, mix. Then add the confectioners sugar and vanilla extract. Blend for approximately 7 minutes of medium speed or until smooth. Pour into pie crust. Place reserved pie crust on top of filling and crimp the edges as desired. Brush top crust lightly with egg white and place four small cuts to vent steam. Cover edges with aluminum foil to protect rim of pie.
Bake at 425 degrees for 40 minutes or until lightly browned.
In this salad I use the original beets as it lends a festive air to this Mexican style salad. If you want to use this for a dessert instead, leave the beets out. Fresh beets are best, but for ease of preparation canned beets may be used if thoroughly drained. Fresh fruit is preferred. Sugar is the only sweet added or it may also be served with a thinned mayonnaise. I like the following combination, but you can substitute a fruit ingredient for some other that you prefer.
1 3/4 cups orange sections or mandarin orange sections
1 cup apples, unpeeled, cored and thinly sliced
1 3/4 cups pineapple chunks
1 cup sliced bananas
3/4 cups roughly chopped unsalted peanuts
seeds from 1 medium pomegranate
1 cups cooked sliced or diced beets
1/4 cup finely chopped peanuts
Mix all fruit pieces together. Top with pomegranate seeds and chopped nuts
Sprinkle with superfine sugar (or granulated) or serve with thinned mayonnaise.
This makes a wonderful dessert or dinner starter served before a holiday meal. It is usually served as part of the Christmas Eve meal in some parts of the world.