Thanks so much everyone for the comments you left on the last post…you are too kind! I am so glad that you all enjoyed Beau-Coup and I loved reading about your favorite finds! The winner of the $50 gift certificate is Landa from the All-Purpose Blog!!! Congratulations…hope you buy something fun!
Well, two days before that huge cookie order was due I actually had a cooking class scheduled that I would be teaching at Prep Kitchen Essentials. The class had been scheduled a while back and while at first it didn’t sound like I would be able to make it through it with a smile on my face (since my legs were about to go out on me) I ended up meeting a lot of great people, cooking some fabulous food, and enjoying the night. Here are some photos from the class and of course I have to share at least one recipe with you too!
The class was titled: Romantic Italian Date Night for Two and the menu was…
Here is the Pork Tenderloin and Mint Pesto.
And finally here are the Ricotta Beignets with Chocolate Dipping Sauce.
We definitely had a great time at the class!
Well, as promised here is one recipe from the class…enjoy! Also if you are interested in coming to some of my classes you can check out Prep Kitchen Essentials new class list and sign-up!
Ricotta Beignets with Chocolate Dipping Sauce
adapted from Fiamma by Elizabeth Katz
(makes 6-8 servings)
1 cup whole milk ricotta cheese
2 large eggs
1/4 cup sugar
1/4 cup all- purpose flour
3/4 t. baking powder
1/2 cup finely crushed amaretti cookies (about 16 cookies)
1 cup chopped bittersweet chocolate (5 ounces)
1 cup heavy cream
vegetable oil for frying
powdered sugar for garnish
Whisk the ricotta and eggs together in a medium-size bowl until
smooth. Add the sugar, flour, baking powder, and amaretti and stir
until well blended. Cover and chill for at least 1 hour.
While batter is chilling, put the chopped chocolate in a bowl. In a
small saucepan, bring the cream to a bowl and then pour the hot cream
over the chocolate. Let it stir for a couple minutes and then stir
until smooth. Keep warm or re-warm in microwave for a few seconds in
Fill a medium-size pot with at least 3 inches of oil and heat until
the oil reaches 360 degrees. Carefully drop the crochette batter by
the heaping tablespoon into the hot oil and cook, turning once, until
brown on all sides, about 3 minutes. Use a slotted spoon to remove
them and then place them on a paper towel to drain. Dust them with
powdered sugar and serve immediately with chocolate sauce.