Thursday, September 15, 2011

Blueberry and Vanilla Ricotta Pots~



I was browsing some of our older issues of Food and Drink..and this one caught my eye..



It just looked like a creamy little light cheesecake..and I had never made a small one with Ricotta~



La Recette~


PLUM & VANILLA RICOTTA POTS I used Blueberries~
SUMMER 2009
By: Marilyn Bentz-Crowley


These sophisticated treats are also delicious made with many other fresh fruits and berries.




6 medium-size ripe black or red plums
1 tbsp (15 mL) butter, softened
1⁄2 cup (125 mL) ricotta cheese
3⁄4 cup (175 mL) whipping cream
1⁄2 tsp (2 mL) pure vanilla extract
2 eggs
1⁄2 cup (125 mL) granulated sugar
1⁄4 cup (50 mL) all-purpose flour
1 tbsp (15 mL) vanilla sugar (see TIP)

1. Preheat oven to 350°F (180°C).

2. Pit plums and cut into 1-inch (2.5-cm) chunks. Use butter to heavily coat 6 ramekins or custard cups (each holding 3⁄4 cup/175 mL).

3. Fill blender jar with ricotta, cream, vanilla and eggs. Whirl until smooth. Stir granulated sugar with flour in mixing bowl. Stir in ricotta mixture until smooth.

4. Pour into ramekins, dividing equally. Add plum pieces to cheese mixture, dividing equally. Set ramekins on a metal tray. Bake in centre of oven for 30 minutes or until browned about edges and set.

5. Remove from oven to cooling rack. Sprinkle with vanilla sugar while hot. Cool; serve warm or at room temperature.

TIP: Vanilla sugar can be purchased in the baking section of grocery stores; however, for a pantry staple, plunge a split vanilla bean into a jar of plain granulated sugar. Let sit, tightly covered, for a couple of weeks to develop flavour. The mixture keeps indefinitely and more plain sugar can be added to replace removed vanilla-perfumed sugar. Replace vanilla bean when flavour and fragrance decreases, usually a year or more.

Serves 6



If you are in the mood for BLUEBERRIES to sweet on..



That are quite resto/pastry shop worthy..but want to stay home.. and eat your own easy delicious creations..

These little pots will hit the spot~

The recipe..Courtesy of one of my favorite magazines.. The LCBO's Food and Drink..Summer 2009~Their recipe used fresh plums,but they said you could use any fresh fruit.There is a blueberry dessert my friend buys for us sometimes and I am addicted:) I tried this to see if it could come close~


My notes..I added almond extract to one batch:) Love that.. I used a wood skewer to smoosh some blueberries on the sides to imitate the LCBO photo:)..

And I often double the recipe to make more and keep.
I think cream cheese could work well also.

It's not quite..but close..cute and good:)And I used a skewer to "mush" a few blueberries on the sides..as I wanted the dessert to look like the ones in the magazine.
Just a little before that..I made Closet Cooking's Blueberry Crumb Bars With Lemon Filling that Jacques had loved so much..

He still does..I made them in my individual crumb cake pan..and they turned out great..
My family loves them also..even the 10 and 12 year old:)



La Recette~

Courtesy of Closet Cooking.


Blueberry Crumb Bars with Lemon Cream Filling
(makes 9+ bars)


Ingredients:
3/4 cup unsalted butter (melted)
1 cup all-purpose flour
1 cup whole wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 large egg (separated)
3/4 14 ounce can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon grated lemon zest
2 cups blueberries

Directions:
1. Mix the butter, flours, rolled oats, sugar, salt and baking powder in a large bowl until it forms crumbs.
2. Set 1 cup of the mixture aside for the topping.
3. Mix the egg white into the mixture.
4. Press the mixture into the bottom of a greased 8 inch square baking pan.
5. Bake in a preheated 350F oven for 10 minutes.
6. Meanwhile mix the egg yolk into the sweetened condensed milk, lemon juice and zest and let it sit.
7. Spread the blueberries out over the bottom crust and top with the lemon mixture.
8. Bake until the lemon mixture forms a shiny skin, about 7-8 minutes.
9. Sprinkle on the reserved crumbs.
10. Bake until the top is golden brown and the sides are bubbling, about 20-25 minutes.


Both recipes are keepers here..I hope you will like them also~

31 comments:

  1. Yum. Both you and Jain posted blueberry recipes today! I hope my store has some organic ones, because I've bookmarked both of these!

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  2. Nice view of the ricotta pots! blueberries are pretty expensive here but these look worth the money :))

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  3. After a week of rich but tasty indian food in New Delhi, I don't think I will stash these lovely ricotta pots for a lighter day... :)

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  4. si délicieux et les photos sont à croquer!

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  5. I'd love to have a spoon and that lovely cup of goodness. Alas, our blueberry season is over but I'm bookmarking this recipe!!

    Best,
    Bonnie

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  6. Les 2 recettes sont aussi belles l'une que l'autre..impossible de choisir.

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  7. Beautiful and I adore blueberries, but in France, they are expensive! The photos are beautiful too!
    Karen @ Lavender and Lovage

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  8. Monique, thank you for these two recipe, I love blueberry even if here are not so good as in USA or Canada!!! Hugs, Flavia

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  9. yum i happen to have blueberries on hand :)

    love your pic on sidebar, how long has that been there? i miss so much at sea dream now...

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  10. I love to read old magazines and find new recipes. This looks so yummy!

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  11. Girl...both of those recipes look fabulous. I have a stash of Jersey blueberries in my freezer for that blueberry emergency...gorgeous pics!
    L~xo

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  12. We love blueberries here and individual servings are so much easier these days ;) Both recipes sound like keepers but I love the presentation of the ricotta pots. Delicious days there.

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  13. I'll go perusing now.. we were out all day..
    that second shot was so big..I am happy I did not frighten you:)
    I love to hear your comments..yes both are keeper recipes..blueberries freeze beautifully..this would be a good venue..

    the little ricotta pots..

    I do smoosh a few blueberries around the sides of the glass pots before baking and add fresh blueberries on top after baking.
    Have a good night..

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  14. Blueberries + lemon
    ! ! ! !
    Oui, I want some NOW svp!!:)

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  15. Yum....what a feast for the senses! Forgot how wonderful it is to seat on mama's table for real tasty bits like these ones!
    So good to be back!
    hugs
    lila

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  16. Both desserts sound wonderful. I think blueberries would fit nicer in the little pots than the plums would.
    I can still get fresh blueberries, now I just have to decide which to make first.

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  17. Have saved both recipes - yummy! Question - re the cups in your picture "Blueberry and Vanilla Ricotta Pots" - did you bake in these? I have the exact cups and would like to use them if they are oven safe - ?? Thanks Monique.

    Judy B. Houston, Tx/

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  18. I did bake them..as is..in the cups w/ the rims and handle..they came out perfect:)Hi Judy:)

    Have a great weekend everyone..welcome back Lila..

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  19. Both recipes look wonderful. I would certainly enjoy either one, right now!

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  20. I absolutely love the thought of these charming little pots. Stone fruit season is over here, no blueberries in India...I am very envious of your beautiful creation. Both recipes sound delicious!!

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  21. What a lovely dessert, Monique, and so unusual. I think almond extract is a marvelous addition. We're so lucky, we can get blueberries year round.
    And the bars look delicious. Of course, anything with condensed milk gets my attention.
    On some diet or other I was on once, one of the desserts was ricotta. You could add almond, lemon or vanilla extract, a packet of sugar free and another suggestion was a teaspoon of cocoa. Made me feel like I was having cheesecake!

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  22. I eat your pictures with my eyes, Monique... they are so ethereal and lovely. Nummy cake . Why didn't I get blueberries in the market today!!!

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  23. I hope you all enjoy these as I enjoy your recipes~

    Ricotta is like Cheesecake..Karen..showed us how to whip it w/ garlic and basil..etc..I kept one container of her whipped ricotta and added it to a lasagna yesterday..
    Heaven..w/ ricotta..a different way:)

    Deeba..I envy many things in India:)

    Bonsoir..See you Monday:)

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  24. I adore anything that has blueberries. This would be no exception. Yummy!
    Maureen

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  25. Both look and sound delicious. I just love your little cups with the spoons attached. I haven't ever seen anything like that. What a fun presentation. Blueberries are so beautiful in a baked good aren't they?

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  26. These look so yummy, Monique...and your pics are truly beautiful...
    have a lovely weekend too!
    Shel

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  27. I was in need of some comfort food and knew just where to come find it. Yum!!
    happy Autumn!
    xo isa

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  28. They both look lovely! I would enjoy them, I know.
    The first time I used the combination of ricotta and was last month when I made those ricotta cups with blueberry sauce. I gave some to the doc who lives next door who is Italian and goes back to Italy often. He declared them a winner. He is a retired pediatrician, and has taken care of several summer emergencies with the gkids. I repay him with baked goods! :)

    Wonderful pics, M!

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  29. K..you are so lucky to have that Doctor so close..
    A Guardian Angel for certain..And his tummy will be full and happy:)

    Isa:) You are soul food:)

    Shel..I hope your weekend was good too:)

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  30. Oh I'm going to miss blueberries as winter approaches! Love both these recipes - I bet the bars are extremely moreish.

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  31. Those blueberry pots look wonderful. Glad I found your blog again after seeing you on gb this week. Your blog may get me cooking again.

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