Sunday, August 03, 2008

SHF #45: Berries!

It's been a while since I've participated in Sugar High Friday, but when I saw this round's theme, I had to jump in. Berries have become a minor obsession with me lately (possibly because I was allergic to them as a child). Since early June, I've been eating berries nearly every day—often two or three times—which you might think would have dampened my enthusiasm somewhat, but you'd be wrong. Actually, it would be convenient if something did dampen my enthusiasm a bit. Strawberry season is long over, and the local blueberries are pretty much gone, too; even New Jersey blueberries have been hard to come by as of about a week ago. I bought some raspberries and gooseberries at the farmer's market on Tuesday, but they were gone by lunchtime on Wednesday (a situation that I can't blame on DH, who had exactly one berry), so this recipe is made with strawberries from California and blueberries from Michigan. I'm all for eating local, if you live someplace with a growing season longer than ten seconds.

But enough of that. On to the sugar. We weren't having guests, so I knew I'd be eating most (or, as it turned out, all) of this dessert on my own, so I wanted something light and easy. This recipe fit the bill: it's mostly fruit, and it took all of five minutes to assemble. Another perk: I already had all the ingredients (except the berries, which I'd planned on buying anyway; see above). Taste-wise, there are no surprises: if you like berries, orange, and ricotta (as dessert—this seems to have been a turn-off for DH), then this is for you. Personally, I loved it. As I said, no surprises :)

Berries With Ricotta Cream

adapted from Epicurious
Serves 4 (or 1, if you're me)

1 cup whole-milk ricotta cheese
1 tablespoon orange liqueur [I used Carmel orange brandy, and it was good anyway!]
1 tablespoon honey
1 tablespoon sugar
1/2 teaspoon grated orange peel
berries [the original calls for 1 pint strawberries and 1.5 pints raspberries; I used strawberries and blueberries] combined with 1 tablespoon sugar and 1 tablespoon orange liqueur [or not]

Combine ricotta, liqueur, honey, and sugar. Let stand 30 minutes (or longer). Top with berries and eat.

Visit Food Blogga in the next few days for lots more berry recipes!

(In case you're wondering: DH managed to get the camera working by some method he read about on the Internet that seemed to involve a lot of smacking. Maybe he'll post something about it on that nerdy blog of his. Anyway, I'm very grateful, but it seems to me that the picture quality has deteriorated somewhat, so if those berries look kind of blurry, that's probably why.)

More berry recipes on this blog:
Berry Sorbet
Vegan Blueberry Ice Cream
Strawberry Shortcake
Strawberry Frozen Yogurt (the recipe is actually here)
Strawberry Cheesecake Ice Cream
Strawberry Rhubarb Crisp
Raspberry Ice Cream


Susan from Food Blogga said...

Ricotta and berries is one of my favorite summertime desserts. I think the citrus really enhances the berries' flavor too.

elf said...

It's nice to know of another fan. Thanks for your super-speedy berry roundup. The recipes look great!

mama o' the matrices said...


I still sneak into the kitchen and pour a sour, greek-style yogurt over my berries. But with the Eldest now firmly dairy-allergic, my group berry options are usually straight up.

But I should try a little superfine sugar and some grated orange peel sometime. Hmm. (

elf said...

There's a nondairy berry-topping option here, but your kids are probably allergic to soy or one of the other five million ingredients in Tofutti "Better Than Cream Cheese."
Anyway, sugar and orange zest are nice, especially if the berries aren't particularly sweet.

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