Easy Ricotta (Ricotone) Cheese 101

Draining the whey from the curds is a process by which you can control the density, dryness or creaminess by the length of the time. Shorter periods of time – 4 to 6 hours result in a creamy, almost Mascarpone
texture, wonderful for tiramisus. Longer draining, 6-12 hours, results in a drier texture for making a New York style cheesecake, or stuffing layers of Sunday-morning French toast. The possibilities are limitless…..


Lemon Souffle Pancakes

Every once in awhile, my thoughts wander, contemplating owning a B&B or little country inn. I’m enough of a realist, that the first “B” part of the fantasy, as in “bed”, means mountains of linen laundry and endless changing of sheets, not my idea of a good time. It’s the second “B”, the breakfast part, that keeps me dreaming. Whenever one of my latest experiments is approved by happy, contented faces gathered around my breakfast table, I find myself contemplating, “what if” and “if only”.

The irony is, I’d never have expected any of my dreams to have included the word “breakfast”, unless it had something to do with travel, Paris and croissants. For most of my life, breakfast was something to be avoided, having an aversion to boxed cereals and pancake mixes, frozen waffles, and grocery-store eggs, all of which left me feeling queasy and light-headed. A simple piece of dry toast, accompanied by a cup of hot tea, satisfied me for decades. It was when my husband and I stayed at a quaint and historic Maine B&B, that I was inspired to expand my breakfast horizon.