Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
By: Nicole

2lb (32oz) Ricotta cheese
2/3 cup granulated sugar
1/3 cup flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest (zest of 1 large orange)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Line bottom of springform pan with parchment paper; cut bottom edges to give a clean smooth unnoticeable appearance. Butter and flour the 9 ½ inch springform pan, and tap out excess flour.

Place the ricotta in a large bowl with an electric mixer. Add the sugar and flour into the bowl mixing thoroughly with the ricotta. Mix in the eggs, 1 at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into prepared pan.

Bake in the center of the oven for about 1 ½ hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on wire rack for 2 hours. It will sink slightly as it cools. Cover and refrigerate for at least 24 hours.

Serves 12

“This is a wonderful healthier alternative to the classic cheesecake. It isn’t dense; very light and fluffy. The texture in your mouth is similar to pumpkin pie filling or mousse. The flavor is mild and you could consider adding your own crust or topping; you almost desire a thin crust! Great served with a scoop of vanilla bean gelato.”

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

Filling:
2 cups cooked chicken, minced
1 1/3 cups mayonnaise
1 ½ cups shredded Swiss cheese
2/3 cup almonds, finely chopped
½ cup parsley, finely chopped
½ cup green onions, finely chopped
4 teaspoons lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasonings. Chill in refrigerator covered.

Cocktail Puff:
1 cup water
½ cup butter
1 cup flour
4 eggs

Combine water and butter in pan, and bring to a full rolling boil. When butter is melted, remove from heat.

Add flour all at once, stirring quickly until mixture is smooth and thick and forms a ball.

Remove from heat, cool 5 minutes, or until cool enough to add eggs.

Place in mixing bowl and add eggs one at a time, beating well after each addition with a spoon.

Line cookie sheet with parchment paper.

Drop by measuring teaspoons 1 inch apart on cookie sheet.

Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for an additional 10 minutes, or until golden colored and crisp.

To assemble:
Cut top third of puff almost through, leaving hinge. Remove excess membrane inside puff.

Fill with 1 teaspoon chicken mixture.

Place on parchment lined cookie sheet and bake at 350 degrees for 5 minutes or until bubbly.

Chicken Piccata

Chicken Piccata
By: Cuisine at Home

***Turkey tenderloin makes a great substitute for the chicken***

4 chicken cutlets (2 chicken breast, sliced in half and pounded in between Syran wrap until ¼ inch thick)
Flour
2 Tablespoons olive oil
¼ cup dry white wine (or white apple or grape juice will work instead)
1 teaspoon garlic, minced
½ cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon capers, drained
2 Tablespoons unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray and add 2 Tablespoons olive oil, and heat over medium-high heat.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine (or juice) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve.

Serves 2