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40
Ricotta Pancakes
Makes approximately 12 four - inch pancakes
INGREDIENTS
2 cups ricotta cheese
4 large eggs
4 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
METHOD
1 Preheat griddle or large fry pan on medium heat.
2 Fit food processor with the S-Blade. Add ricotta, eggs, butter and
sugar to food processing bowl. Process for 1 minute.
3 Add flour, salt, and baking powder. Pulse several times; all you want
to do is to incorporate ingredients. Don’t over mix.
4 Dab griddle with butter or non-stick spray. Pour approximately 3
tablespoons of batter on griddle and spread it out to form pancake.
5 Cook for 2-3 minutes, lift pancakes to make sure they are brown
then flip. These pancakes do not emit little bubbles like traditional
pancakes so you need to check for color. These are so light and
delicious yet satisfying. Serve with fresh fruit and dust with
powdered sugar.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
39
Gouda Cheese Fondue
Serves 4
In this version of the classic recipe, Dutch-style Gouda cheese
replaces the traditional Swiss varieties. I like to serve a variety of
items for dipping: bite-sized pieces of vegetables and cooked and
cured meats, along with the usual good-quality crusty bread such as
a French baguette. For more great recipes featuring cheese, see my
books Live, Love, Eat! and Pizza, Pasta, & More!
INGREDIENTS
1 large clove garlic, sliced in half lengthwise
1/2 cup white wine
5 ounces fresh Gouda cheese, or mozzarella, shredded
5 ounces aged Gouda cheese, shredded
1 tablespoon cornstarch
2 tablespoons Kirsch
Freshly ground black pepper, to taste
Freshly grated nutmeg, to taste
1 baguette loaf, cut into 2-inch cubes
Assorted vegetables and cooked meats and salami,
cut into bite-sized pieces
METHOD
1 Rub the bottom of a medium saucepan with the sliced garlic. Put the
pan over high heat and immediately add the wine, stirring and
scraping with a wooden spoon to dissolve the garlic residue.
2 Shred the two cheeses using the large side of your shredding disc in
your food processor. In a small bowl, toss together the two cheeses
and the cornstarch. Reduce the heat to medium-low and add the
cheese mixture.
Stir continuously until the mixture is melted and smooth. Stir in the
Kirsch and season with black pepper and nutmeg.
3 Serve the fondue immediately, accompanied by the bread,
vegetables, and meats, with long fondue forks for guests to spear
bites of food and dip them into the sauce.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 41