Merry Christmas to all who observe the holiday!
The weather here cannot quite decide what to do as there has been a mix of snow flurries changing to rain, and every half hour or so the sun makes an appearance; so there is a little something for everyone. My thoughts and concerns are with those struggling through really harsh winter weather right now. Stay safe!
A cozy Christmas Breakfast table this morning, there are a few more pictures down below the recipes if you'd would like to take a peek.
I made Ricotta pancakes with warm Orange Butter Sauce for breakfast for the first time. Oh my, It received a double thumbs-up review.
This was the first time I've made this recipe, and I must say it is wonderful! I was very pleased with the flavors, and I'm trying to think of other ways of utilizing that fabulous Orange Butter sauce! I think I could drink it straight. :)
If you make these, don't be alarmed if yours turn dark brown like mine did, they don't taste burnt! It's the pure butter used to cook them. Next time I do think I would use half butter and half canola oil to cook them; pancakes need a medium high heat. The pancakes are delicately tender, and the ricotta cheese makes them very moist. Oooh, they are soo GOOD!
I garnished with sliced oranges, dried cranberries, and a dusting of powdered sugar.
Did I tell you how much I like the Orange Butter Sauce?!
It's so simple to put together, I did add the Grand Marnier as the recipe suggests and it was very flavorful. But I also tasted the sauce before adding the liqueur and it's just as tasty without so you can omit if you like.
The recipe is another winner from Celebrate the Rain: Cooking with the Fresh and Abundant Flavors of the Pacific Northwest a cookbook I love.
These are the most tender little pancakes you might ever eat, and the Orange Butter Sauce puts them right up there over-the-top. The combination is so delicious. If you like the flavor of orange, I hope you'll try them. The Orange Butter is not overwhelming at all, but adds a fresh, vibrant flavor which is silky on the tongue.
These are going directly into my Favorites folder. They are both keeper recipes.
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 cups ricotta cheese
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon grated orange zest
1 to 2 tablespoons butter (more if needed)
Fresh raspberries and powdered sugar, for serving
ORANGE BUTTER SAUCE
1/2 cup freshly sqeezed orange juice
1/3 cup sugar
4 tablespoons butter
1 teaspoon grated orange zest
2 tablespoons Grand Marnier, or other orange liqueur (it adds a very nice touch, but in my opinion it is optional.)
To make the Orange Butter Sauce:
In a small saucepan over medium high heat, bring to a boil orange juice, sugar, butter, lemon juice and orange zest, stir to help dissolve the sugar. Boil for about 2 to 3 minutes until mixture thickens slightly. Stir in the Grand Marnier and return to a boil for 20 seconds. Set aside and keep warm over lowest heat possible while making the pancakes.
To make the pancakes:
Preheat oven to 250-degrees (F)
(Warm dining plates in oven when it reaches temperature.)
In a medium size bowl, whisk together flour, sugar, baking powder and salt. In a separate bowl light beat the eggs; stir in the ricotta, milk, vanilla and orange zest until mixture is very smooth. Add the egg mixture to the flour mixture gradually, whisking until just combined, don't overmix; expect some small lumps to remain, that's okay.
Place a large, heavy skillet over medium heat allow to warm up then lightly coat with butter. Ladle aout 3 tablespoons of batter into the skillet for each pancake. When they begin to show bubbles on surface flip to cook te other side. As they finish cooking transfer t a lightly buttered baking sheet and keep warm in the oven as the remaining pancakes are cookd. Add more butter to the skillet as necessary.
Drizzle each plate with orage sauce and top with a serving of pancakes. Top with raspberries, then dust with a light sprinkling of powdered sugar.
Adapted from "Celebrate the Rain ~ Cooking with the Fresh & Abundant Flavors of the Pacific Northwest" by the Junior League of Seattle.
Here are a few more photos of my tablesetting this morning for my pals who share my dish-disease. :)
The tablecloth and napkins are from April Cornell (I hope some of you were able to take advantage of the tremendous sale of 50% off all of her merchandise!) A couple of weeks earlier I had bought all I need for now, and the only other things I wanted were sold out.
There is still a sale of 30% off going on right now, but it ends at midnight tonight.
The crystal is Czech, I picked it out when I was a newlywed in my early 20's and it's one set I never tire of.
The chargers and the wreath plates are from Nell Hill's. The chargers with the raised pattern are from a Czech porcelain company, the pattern name is Bernadotte.
The wreath plates are Mary Carol Garrity's own line. The 'Merry Christmas' plates I bought a couple of years ago, a no-name brand.
The silverplate is French, by Chambly; the pattern is Baguette.
The little needlepoint stockings are actually Christmas tree ornaments, I bought them many years ago but I've seen them around here and there.
I hope you're all enjoying your day. If I have time I'll be back later tonight with dinner photos, if not... I'll post them tomorrow.
Merry Christmas, friends!