Recipes Included On This Page Feta with Herb Cheese Puffs Fresh Sheep's Milk Ricotta and Pine Nut Cake (Crostata di Ricotta) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Feta with Herb Cheese Puffs Recipe By : Gail Hall Serving Size : 48 Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Choux Paste: 1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup flour 4 eggs 1/2 cup feta cheese -- crumbled 1/2 cup fresh herbs -- chopped In a two-quart saucepan, boil water and add butter and salt and stir until butter is melted. Add flour all at once. Stir until mixture comes way from the pot (about 1 minute). Add eggs, one at a time, mixing well after each addition (mix by hand or use a mixer). Fold feta cheese and herbs into choux paste. Grease and flour baking tray or line with parchment. Fit a piping bag with a number 11 (14 mm) circular tip or star tip. Fill the piping bag with pastry and pipe 2-inch circles onto the parchment leaving 1-inch between them. Bake at 425F for 10 minutes and continue baking at 350F for 20 to 30 minutes until dry and crisp. Can be refrigerated for up to a week in a plastic bag or frozen for 1 month. Gail comments, "My favourite foods are hors d'oeuvres. I love eating lots of small different things, with flavours from different ethnic backgrounds. As a former award-winning caterer in Edmonton, hors d'oeuvres were, without a doubt, the most popular way to entertain. You can start your preparations now, with these two recipes. Prepare them and freeze them in airtight containers (if you don't eat them first!)." Yields 4 dozen. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; 3g Fat (64.9% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 24mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. Back to Gail Hall Recipe Index Back to Recipe List * Exported from MasterCook * Fresh Sheep's Milk Ricotta and Pine Nut Cake (Crostata di Ricotta) Recipe By : A Taste of Tuscany by Sandra Lotti Serving Size : Preparation Time :0:00 Categories : Volume 12-02 Feb 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **The Crust** 2 cups unbleached all-purpose flour -- plus 2 tablespoons unbleached all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter -- at room temperature plus 2 tablespoons unsalted butter -- at room temperature 3/4 cup sugar 2 eggs 1 teaspoon vanilla extract **The Filling** 12 ounces fresh ricotta 1/2 cup sugar 2 eggs 2 egg yolks 3 tablespoons pine nuts 3/4 cup raisins -- soaked in rum 1 tablespoon grated lemon zest 3 tablespoons chocolate chips **The Crust** Place the flour, baking powder and salt in a medium bowl. In another small bowl, beat the butter and sugar, using an electric mixer, until fluffy and smooth. Beat in the eggs and vanilla. Add the flour, baking powder and salt mixture; beat until all ingredients are well blended into a smooth and elastic dough. Turn the dough out onto a floured surface and divide into two equal portions. Using a floured rolling pin, flatten each portion into a disk; wrap in plastic and refrigerate for 1 hour. **The Filling** Preheat the oven to 375F. Butter a 9-inch-diameter glass pie dish. Using a spatula, press the ricotta through a strainer into a large bowl. Stir in the sugar, eggs, egg yolks, raisins, pine nuts, chocolate chips, lemon zest and the rum from soaking the raisins (the recipe didn't say how much rum but I would guess that for 3/4 cup of raisins you would want about 1 cup of rum - H). Roll out each dough disk on a lightly floured surface. Transfer one disk to the prepared pie dish. Transfer the filling to the crust-lined dish. Cover with the second dough disk, trimming the overhang to 1/2-inch. Fold the edges under and pinch together to seal. Using a fork, pierce the top crust in several places. Cover the top crust with foil to prevent from browning too quickly. Bake the pie for 40 minutes or until the top crust is lightly golden. Cool on a rack. Serve at room temperature. From A Taste of Tuscany by Sandra Lotti; 1998. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 12 February 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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