Lemon Ricotta and Almond Flourless Cake

Imagine a life without lemons. No spritz over butter fried sole. No squeeze on a parsley and tomato salad. No marinade on that spatchcocked chicken. No candied rinds. No zest. No slices garnishing your roasted fish. And no lemonade.

It is believed that lemons originated in India over 2500 years ago. From there they travelled around the world and became a culinary necessity. There are over 200 cultivars in America alone. Some are better in arid climates, other in humid, some for lemon oil and others for sweetness, fewer seeds, more seeds and so on. Surprisingly lemons are hand picked. There is no machine that can pick a lemon. They are picked green and cannot be wet. As they cure the colour changes to yellow, the skin thins and the fruit becomes juicier.

Lemon Ricotta and Almond Flourless Cake 

This rich, dense and moist lemony cake is almost a cheesecake. Homemade ricotta and ground almonds are bound together with eggs and flavoured with a generous amount of lemon zest. The cake benefits from a couple of days of rest before serving. Lightly dust with powdered sugar and you have a dessert worthy of any dinner party.

 1/2 c. unsalted butter, softened 
1 1/4 c. sugar
1 vanilla bean, split and seeds scraped
1/4 c. lemon zest
4 eggs, separated and at room temperature
2 1/2 c. almond meal
10 1/2 oz. ricotta
Flaked almonds, to decorated
Icing sugar, for dusting

Heat oven to 325 F. Generously butter the bottom and sides of an 8 inch round springform pan and line the bottom with parchment paper and set aside.

Place the butter, 3/4 cup sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.

Beat the egg whites in a clean bowl with electric mixer until soft peaks form. Gradually add the remaining 1/2 cup sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.

Pour the mixture into the prepared cake tin, smooth the tops with a spatula, decorate the cake with almond flakes, and bake for 45-50 minutes or until cooked and firm to touch. Turn off, open oven door and leave pan in the oven to cool. Allow to cool completely in the cake pan overnight. Dust with icing sugar to serve. (Adapted from Donna Hay)

Stilton Stuffed Baked Pears

A wine country feast is the menu this month. Whether you actually live in wine country or just wish you did these recipes can transport you to a happy place. The Okanagan is my favourite wine region and the wine I have chosen to use in this dessert is Black Sage port-style Pipe . You can't actually call a wine 'port' unless it is from the proper region in Portugal. However, Pipe a Portuguese term for a wine measure, hints at the type of wine in this bottle.

This dessert is rich. Your guests will be swooning. It in itself could be the star of the meal and I just might make it for Thanksgiving. Serve with a glass of Black Sage Pipe. Use a well proportioned glass as with any wine. Port can also be decanted before serving.

Sandi at Whistlestop Cafe is on appetizer duty and who doesn't love shrimp. Chardonnay Garlic Shrimp and Asparagus. 

Val at More Than Burnt Toast brings Butternut Squash White Bean Soup
 

Susan is capitalizing on the fall bounty with her Creamy Pumpkin and Sage Polenta

Jerry at A Life, Lived is hosting and has the main course of Roasted Breast of Chicken withPinot Noir Sauce. Jerry will be in California wine country within days. Have a great time, Jerry!

Shelby at Grumpy's Honeybunch is treating us with Honey Crisp Apple Sangria

Stilton Stuffed Baked Pears

• 1/2 c. packed brown sugar
• 2 tbsp. butter, softened
• 1/2 c. (2 ounces) crumbled Stilton cheese
• 1/4 c. dried cranberries
• 1/4 c. chopped walnuts, toasted
• 8 peeled Bartlett pears (about 3 3/4 pounds)
• 1/4 c. apple juice 
• 1 tbsp. port

1. Preheat oven to 375 F.
2. Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and walnuts. Stir well.
3. Cut off stem end of each pear just above where the fruit begins to widen and reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon. If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each.
4. Pour apple juice and port into baking dish. Bake pears at 375 F for 30 minutes or until tender. Plate the pears and pour the juice and port mixture into a pan. Reduce to about half and spoon over pears. Serve warm.

Rhubarb Johnny Cake

Cooking proved to be a bit of a challenge for me today. In addition to this rhubarb cake I was testing a recipe for a turkey burger. Do not walk away from a heating pan. Fortunately the little bit of oil that was in it did not burst into flame but the smoke alarm was telling my neighbours all about my moment of carelessness in the kithcen.

After I cut the rhubarb and tossed it with the sugar and ginger, I realized that I had no butter in the house. It is Sunday morning and I had to wait for an hour before a store opened. Thus there was a bit of juice in the bowl. I added it to the final batter. 

I used regular cornmeal in this recipe and it worked just fine. I might search out corn flour and try it again. Either way, it would be an excellent breakfast or dessert dish. I also forgot to add the sour cream and vanilla. It really wasn't a day I should have been following a recipe. But then again it is always nice to find a recipe that can handle a few mistakes and still turn out nicely.

This is naturally gluten free and is not loaded with sugar. Any summer fruit would work equally as well as rhubarb.

Rhubarb Johnny Cake
 
2 cups rhubarb
2 tablespoons sugar 
1/2 teaspoon ground cinnamon, ginger or cardamom
1 cup corn flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened
2 eggs
2 tablespoon sour cream
1 teaspoon vanilla extract
1 tablespoon raw sugar

Preheat the oven to 350° Grease a 9” cake pan.
Gently toss the fruit with 2 tablespoons of sugar and the spice of your choice. Set aside.
In another bowl, whisk together the corn flour, baking powder and salt.
In a separate bowl, beat 1/2 cup sugar with the butter until creamy. Beat in the eggs, sour cream and vanilla.
Add the corn flour mixture to the butter mixture and stir just enough to combine. Pour the batter into the cake pan and spread into an even layer.

Arrange the fruit on top of the batter. Bake for 45 minutes or until a toothpick comes out clean.
Allow cake to cool and then sprinkle the raw sugar over the top.
Slice and serve with Whipped Cream or Vanilla Ice Cream. Serves 8.

Recipe from Cheryl Paff of Black-Eyed Suzie's Upstate