2 recipes from Williams Sonoma Kitchen

[Guest guest]

Hi to all,

I am excited about this list, and I am looking forward to great recipes!

Here are two I found in the newest Williams Sonoma Catalog.

Joyce R.

 

* Exported from MasterCook *

 

Fontina Cheese And Chive Puff

 

Recipe By : Williams Sonoma Spring Catalog

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups whole milk

3/4 cup finely ground cornmeal

1 teaspoon salt

freshly ground pepper -- to taste

4 ounces diced Fontina or Brie cheese -- rind removed

4 egg yolks

1/3 cup freshly grated Parmesan cheese

1/3 cup chopped fresh chives

6 egg whites

 

Preheat oven to 450 degrees F. In a saucepan over medium heat, bring

milk to a simmer, whisk in cornmeal, salt and pepper, and reduce heat to

medium-low. Cook, stirring constantly, until mixture is thick and

cornmeal is no longer grainy, 16-20 minutes. Stir in Fontina cheese,

remove pan from heat and cook, stirring occasionally, about 10 min. Add

egg yolks, parmesan cheese, and chives; stir until smooth and transfer

mixture to a large mixing bowl. In another large mixing bowl, beat egg

whites to stiff folds. Stir 1/2 cup of egg whites to stiff folds. Stir

1/2 cup of egg whites into cornmeal-cheese mixture until smooth. Fold

in remaining whites until smooth. Immediately pour mixture into a

lightly oiled 12 " everyday pan and bake 10 min. Reduce heat to 375

degrees F. and continue baking until the top is golden brown and puff

is almost double in height , 15-20 min. more, Serve immediately.

Serves 4.

 

Joyce R. 3/99

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Ricotta Hotcakes With Blueberrries

 

Recipe By : Williams Sonoma Catalog

Serving Size : 18 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup ricotta cheese

1/4 cup cottage cheese

1/4 cup whole milk

4 eggs -- separated

1 1/4 cups all-purpose flour

1 3/4 teaspoons baking powder

2 pinches salt

1 pint fresh or frozen blueberries

1/4 cup water

1/4 cup sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla

butter for cooking

Confectioners' sugar

 

In a bowl, whisk ricotta cheese, cottage cheese, milk and egg yolks

;unil shightly lumpy. Sift flour, baking powder and salt over wet

ingredients; ehisk until just combined In a separate bowl, whisk egg

whites to stiff folds. (When whisk is lifted straight out of bowl and

inverted, whites should hold their shape with a soight bend at the tip.}

With a spatula, gently fold whites into batter. In a small saucepan

over medium heat, bring blueberries, water, sugar, lemon juice and

vanilla to a boil; cook, stirring occasionally, until thickened, 4-5

minutes. Remove from hea.l Preheat a nonstick fry pan or griddle over

medium heat. Melt 1/2 tsp butter in pan and wipe off excess with a

paper towel. Spoon 2 tbs. batter onto pan to form each hotcake. Cook

until bubbles form on surface and hotcake is golden underneath, 3-4

minutes. Turn with a spatula, cook 2 min. more, and transfer to a

warmed plate. Top with blueberries and dust with contectioners' sugar.

 

 

Joyce R. 3/99

 

 

- - - - - - - - - - - - - - - - - -