Tag Archives: Pate

Some End of Summer R & R – Raspberries and Ricotta

I have been back in the classroom for two weeks, yet I am trying to soak up every last bit of summer, including summer berries.  This easy dessert incorporates raspberries, my favorite berry, and ricotta, one of my preferred cheeses.

Simply scoop some ricotta into each dessert bowl and gently blend in a small quantity of honey.  I used honey infused with lemon from a local farmers’ market.  I also drizzled a bit of chocolate infused olive oil on top of the ricotta, but you could substitute with some chocolate shavings.  Top with a few raspberries and garnish with a fresh sprig of mint.

On a recent trip to San Francisco, I purchased some delicious pâtes de fruits (fruit jellies) in Tout Sweet Pâtisserie.  The Negroni flavor is most interesting with its ingredients of blood orange, grapefruit and Campari.  So, for a little bitter to balance the sweet, I placed a few of these tasty jellies on the side.

Cheers!

Ricotta and Raspberries 1

New Tastes at Tria

The most pleasant afternoon in Philadelphia includes lunch at Tria near Rittenhouse Square.  I know that there I will enjoy a relaxing meal comprised of interesting wines and delicious plates.  On my most recent visit with my husband this weekend, we noticed several new additions to the already varied menu. (See “A Spring Fling: An Overnight in Philly” under “Culinary Chronicles” for a review of Tria.)

To sample the new preparations, we decided to share three new “snacks” – Tria’s small plates.  The first was the Warm Tuscan White Bean Spread with Paprika Toast.  The melt-in-your-mouth spread, served in a crock to keep warm, was accompanied by toasted slices of baguette dusted with paprika to provide some added color and mild spice.  This was so good that I will attempt to replicate it at home.

We then savored the Country Pâté with Pickled Onions and Red Wine Mustard.  The generous portion had an excellent taste and texture with just the right amount of pistachios.  What a treat! We paired these courses with the sparkling Blanquette de Limoux from the Languedoc, France, accurately described as having a creamy palate and toasty fruit.

Pate

The next dish was the Housemade Fennel Sausage with Sicilian Lentils and Parmigiano-Reggiano.  The thick slices of sausage displayed ample fennel seeds and flecks of red pepper.  The warm, earthy lentils were balanced with a basil pesto decorating the edges of the plate.  With this course we paired the Grenache Blend whose smoky cardamom flavor complemented the spices of the sausage.

Fennel

Although we intended to sample some of the ever-changing extensive cheese selection, we simply did not have room…next time!