kitchen wrath

April 16th, 2012

A few years ago on a drab and snowy day, I pulled the freshly made ricotta from the fridge and mixed up a souffléed lemon ricotta pancake batter.  The plug that usually accommodates the griddle cord had mysteriously lost its juice, so an extension was strung across the kitchen floor.  Most people have better sense.

The first batch of eight pancakes were softly rising on the hot griddle and just as I was about to turn them, a clumsy move on my part pulled the extension, and by extension, the griddle straight off the counter to land upside down on a Persian rug.  Without missing a beat, I flipped over the griddle, scraped all the gooey batter back onto its surface, walked out to the porch and chucked the whole thing into the snow where it lay steaming and sizzling.

Utterly irrationally, I’ve secretly blamed the ricotta for that debacle and have never attempted those pancakes again.  But one can begrudge a good homemade food only so long and I redeemed the product and myself the other afternoon with some Lemon Ricotta Cookies.  Light and lemony pillows of cookie softness and no griddle required.

Lemon Ricotta Cookies

Related Recipes

Fresh Ricotta Cheese

For about two cups of cheese:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon sea salt
  • 3 tablespoons fresh lemon juice (or white wine vinegar)

Line a sieve with cheesecloth and place over a bowl.  Set aside.

In a two-quart saucepan, heat milk, cream and salt slowly to a boil, stirring to prevent the bottom from scorching.  Add the lemon juice and stir gently until curds form.  Remove from the heat and pour through the cheesecloth.  Let drain until cool enough to handle and then gently squeeze excess whey from the cheese.

Place the bundle on an inverted small plate and cover with another plate.  Place about 5-8 pounds of weight on the top plate.  Iron skillets and assorted heavy cans work well!  Allow to drain in a cool place for several hours.  Remove cheesecloth and wrap the ricotta in plastic wrap.  Refrigerate overnight.

Lemon Ricotta Cookies

For four dozen cookies:

  • 1 stick unsalted butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 2 cups ricotta cheese
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

In a stand mixer, cream the butter and sugar until fluffy.  Mix in the eggs, one at a time. Add the ricotta, lemon juice and zest and continue mixing until well blended.  Slowly mix in the flour, soda and salt.

Preheat oven to 375 degrees.  Lightly grease a cookie sheet or use a sheet of parchment.  Using two spoons, scoop dough onto cookie sheet, allowing two inches between cookies.  Bake for 16 minutes, rotating sheet at the half way mark, until cookies are lightly browned on the bottom.  Cool completely on a cookie rack and store in plastic bags.

Copyright © Katherine Stetson, all rights reserved.