Spinach, Ricotta & Parmesan Torte Serves 8 as main course in springform pan; or fills 10 one-cup ramekins
Crust 1 stick butter, melted 1 cup Panko bread crumbs 3/4 cup Parmesan
Preheat oven to 350
Mix the crust ingredients and press into the bottom of a greased springform pan (9 or 10 inch). Place on a sheet pan and bake 15 minutes until the crust is pale golden (the edges may be a little darker). Set aside.
Filling 5 large shallots, diced 2 tablespoons olive oil, 2 tablespoons butter one 10 ounce bag of fresh baby spinach 1 cup of orange cherry tomatoes, halved (measure once cut) 1 bunch of scallions, thinly sliced 7 eggs 2 1/2 cups ricotta cheese 16 ounces cream cheese 3/4 cup sour cream 4 ounces goat cheese 1 1/2 teaspoons dry mustard 1 tablespoon Dijon 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon chipotle olive oil (or regular olive oil and a 1/4 teaspoon hot pepper flakes) 1 garlic clove, chopped 1 1/2 cups shredded Parmesan 1/4 cup grated Parmesan 1 cup shredded mozzarella 1 cup shredded white cheddar (optional - replace with 8 ounces diced feta cheese)
In large saute pan, heat oil and butter. Add shallots and sauté over medium heat until lightly browned, about 15 minutes. Add cherry tomato halves and spinach, cook until all spinach is done and released most of its moisture, about 3-4 minutes. Set this mixture aside.
In stand mixer, add cream cheese, ricotta, sour cream, goat cheese, mustards, salt, pepper, olive oils. Mix until creamy. On low speed, add eggs, one at a time, incorporating into the mixture. After all eggs are well incorporated, fold in the spinach, shallot, tomato mixture, scallions and all cheeses.
Pour into the springform pan (leaving it on the sheet pan) and bake about 60 minutes, until the top is lightly browned. Let rest 15 minutes before removing the ring. Cut into wedges.
Can be par-baked 30 minutes, refrigerated and finished later for 20-30 minutes or so, covering if the top starts to brown.
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And for something sweet if this sounds better:
FRESH MAINE WILD BLUEBERRY TART WITH WHITE CHOCOLATE Crust o 1 1/2 cups all-purpose flour o 1/2 cup sugar o 1/4 teaspoon salt o 1 1/4 stick cold unsalted butter, cut into small pieces o 1 teaspoon vanilla extract
Filling o 2 pints fresh Maine blueberries o 2 tablespoons cornstarch or tapioca flour
o 1 tablespoon fresh lemon juice o 2/3 cup sugar o Pinch of salt o
o Topping o 1 cup white chocolate (chips or bark, chunked) o 2 tablespoons butter o 1/2 cup sour cream o 1 teaspoon vanilla extract (I use vanilla bean paste available through baking supply stores) o 1/2 pint blueberries
Directions Preheat oven to 375
In food processor, combine flour, sugar, salt, vanilla and butter; process until large moist crumbs form.
Transfer dough to a 9" round tart pan with a removable bottom and press into bottom and up sides. Using a fork, prick the bottom of dough. Bake about 20 to 25 minutes until lightly browned and set aside. (You could use a prepared pie crust, just place into pan and bake accordingly).
Combine 2 pints of blueberries and sugar in a medium saucepan and bring to boil. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.Mix arrow root or cornstarch with 2 tablespoons water in small bowl and stir into berries. Add lemon juice and salt. Stir over medium heat until mixture begins to thicken (a minute or so). Remove from heat. Let cool for 10 minutes. Pour mixture over tart shell.
Melt white chocolate and butter in microwave and mix until smooth. Add sour cream, vanilla bean paste and light brown sugar and mix until thoroughly combined. Spread mixture over berry mixture. Scatter remaining 1/2 pint of blueberries on top. Refrigerate for at least an hour or up to several hours.
Note: if you don't have a tart pan, a standard pie pan OR springform pan will work.
Dana Moos
Sour Cream Coffee Cake
Serves 10 to 14
2 sticks plus 3 tablespoons unsalted butter, softened 2 cups granulated sugar 1 cup sour cream 2 eggs 1 tablespoon vanilla extract 2 cups flour 1/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon cinnamon 6 tablespoons dark brown sugar 6 tablespoons chopped pecans 1. Preheat the oven to 350 degrees. 2. Combine the two sticks of butter and sugar in a mixer and beat with a paddle attachment for about a minute. Add the sour cream and eggs and mix until smooth. Fold in the vanilla, flour, salt, and baking powder. Pour just under half of the batter into a well-greased Bundt pan. 3. Melt the remaining 3 tablespoons of butter. Mix it together with the cinnamon, brown sugar, and pecans, Pour the mixture on top of the batter in the center. Layer the remaining batter. 4. Bake for 50 to 60 minutes, until a toothpick comes out clean. Allow to cool completely before removing from the pan. (If you’re making muffins, reduce the baking time to 30 to 35 minutes.)