flour

Ricotta Fritters

Chef Isabella's homemade ricotta recipe can be found  here.

Chef Isabella's homemade ricotta recipe can be found here.

Generously provided by Chef Andrew Isabella, No. 246

Ingredients

• 1 cup All Purpose Flour
• 1/2 teaspoon cinnamon
• 1 tablespoon baking powder
• 2 cups ricotta
• 1 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 whole eggs

Equipment

two large bowls, messing utensils, whisk, rubber spatula

Method

1. Mix all dry ingredients together in a bowl. In a separate bowl, mix all the wet ingredients together.

2. Slowly add the dry mix to the wet, until completely combined. Mix until uniform

3. Scoop into a 350º fryer. Fry until golden brown.

4. Drain, then toss the ricotta fritters in powdered sugar. Serve with your favorite sauce: jam, jelly, and or honey.

Alice Waters' Apple Tart

Ingredients

Dough:

• 1 Cup unbleached all-purpose flour

• 1/2 tsp. sugar

• 1/8 tsp. salt

• 6 Tbs. (3/4 stick) unsalted butter, just softened, cut in 1/2-inch pieces

• 3 1/2 Tbs. chilled water

Filling:

• 2 lb. apples (Golden Delicious or another tart, firm variety), peeled, cored, and sliced (save peels and cores)(Check out the ones from Moore Farms and Friends and Watsonia Farm)

• 2 Tbs. unsalted butter, melted

• 5 Tbs. sugar

Glaze:

• 1/2 C. sugar

Directions

1. To make dough, mix flour, sugar, and salt in a large bowl; add 2 Tbs. of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

2. Dribble in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it's ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it's malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

3. Place dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

4. Overlap apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

5. Brush melted butter over apples and onto dough edge. Sprinkle 2 Tbs. sugar over dough edge and the other 3 Tbs. over apples.

6. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

7. To make glaze, put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

8. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

9. Brush glaze over tart, slice, and serve.

Blueberry Bread

Ingredients

1 1/2 cup oil

1 cup nuts (recommended walnuts)

1 tsp. vanilla extract

3 cup flour

2 cup (thawed blueberries)

2 cups sugar

1 tsp cinnamon

1 tsp salt

3 eggs

1 tsp baking soda

Directions

1. Preheat oven to 350º.

2. Mix all ingredients together well. Dough will be sticky.

3. Pour into 3 greased loaf pans and bake 1 hour.