Whipped Honey Ricotta Crostini

Have you ever discovered there was a guardian angel looking over you even when you didn't know you needed one? Well, that happened to me just this morning. And that guardian angel, the sister of one of my good friends, just happens to live more than 3,500 miles away. While out for a hilly four mile morning run on a warm, no, on a hot day, on the grounds of a local arboretum, I had taken my phone out to take a quick 'I need to remember this run' photo. But unbeknownst to me, my camera phone switched to video and somehow happened to connect to Facebook. The result was a live video that could best be described as a scene from of those scary movies with a heart racing chase scene. So during my dripping wet run, someone thought I might be in real trouble. And this someone just happens to live in Ireland. Upon seeing this video she immediately contacted her sister to check on me as the live video on my Facebook feed looked as if I was being chased through a forest. It wasn't until I got back to my car that I learned all of this was happening while I was out on my solo early morning run, in of all places, but a forest like setting. At first I was mortified at the thought of a live video capturing my heavy breathing while I was running on a very hilly course. But then I felt something very different. I thought the euphoria felt after a great negative split run was going to be my high for the day, but upon learning someone so very far away cared enough about my safety, well, there are no words to describe that kind of euphoria. I have always believed we all have guardian angels in close proximity to us, but I never imagined these guardian angels could be so far away. Lesson learned for the day: Never stop imagining what might be possible.

Seven years ago I shared a recipe for Homemade Ricotta. One made with only whole milk, heavy whipping cream, and buttermilk. Six years ago I shared a recipe for a Creamy Homemade Ricotta. One made with whole milk, heavy whipping cream, salt, and lemon juice. Up until recently I would have told you I liked them both. And I still do. But my opinion on what makes a homemade ricotta great, like so many other things these days, has changed recently. A new ricotta recipe shared by the daughter of my one of my dearest friends sent me down a ricotta recipe rabbit hole. While there may not be as many ricotta recipes as there are banana bread or chocolate chip cookie recipes, there is still a tremendous variability in both ricotta ingredients and cooking temperatures. Some ricotta recipes use whole milk only, others a combination of whole milk and heavy cream, and still others a combination of whole milk, heavy cream, and buttermilk. The source of acid is either lemon juice or vinegar. Some contend the use of lemon juice is preferred when using ricotta in sweeter recipes, while others believe vinegar works well for savory ones. Although neither of those are necessarily universally accepted beliefs. Additionally, the amounts and ratios of the acid to milk range considerably. With regard to the heat temperature of the milk/cream before the addition of the acid, recommendations range from 180 degrees (F) to 205 degrees (F). After this deep dive into the world of ricotta, I wondered if it was possible to create a BEST ricotta or if the ricottas I had previously made were good enough. But first I had some decisions to make. The first was whether or not I really needed another ricotta recipe in my life. Something I really wouldn't learn until I made and tasted a new one. The second was which combination of milks, which acid, and what heat temperature to use to create a new ricotta recipe. As the saying goes, nothing ventured, nothing gained. 

The underlying, more compelling reason for wanting to make a new ricotta recipe was due to the fact I wanted to make a whipped ricotta, specifically a whipped honey ricotta, to elevate the appetizer game around here. Having tasted a whipped ricotta at my first outdoor dining experience in more than three months, I was inspired to make one with even better flavor and better texture. Spoiler alert: This Whipped Honey Ricotta was even better than I hoped it would be. And I am a Whipped Honey Ricotta snob now.

So here's the thing. You don't have to make a homemade ricotta to make the whipped honey ricotta. Although once you taste a really good homemade ricotta, you might never buy a store bought whole milk ricotta again. And then when you discover how easy it is to make homemade ricotta, well you might never sacrifice the flavor of a homemade ricotta for the convenience of a store bought one. 

Here's the quick summary of this ricotta recipe. It's made with whole milk and heavy whipping cream, kosher salt, and white vinegar. The milk/cream mixture is heated to 200 degrees (F) before the acid (vinegar) is added. The recipe yields slightly more than 2 cups. Which is enough for two batches of the Whipped Honey Ricotta or enough for one batch as well as enough to use when making homemade meatballs (or any other recipes calling for whole milk ricotta). In all seriousness, this ricotta will make the absolute best Whipped Honey Ricotta.

To make the whipped honey ricotta, you will need one cup of the homemade ricotta, two generous teaspoons of a good quality honey, one to two teaspoons of olive oil, and a generous pinch of sea salt. When these ingredients are processed in a food processor, the result is the smoothest, creamiest, most luscious whipped ricotta ever. If you like your whipped ricotta even creamier, just add another teaspoon of olive oil. 

It goes without saying that the kind of bread you use when making for crostini matters. Slices of a grilled homemade Rustic No Knead Artisan Bread makes for an over the top delicious crostini, but you could easily use either a good quality rustic loaf of bread from the grocery store or a baguette. 

There are any number of toppings for the Whipped Honey Ricotta Crostini. You could keep it simple with serving it with some honey only. Or you could serve it with honeycomb. Or you could serve with it with some honeycomb, Serrano Ham, fig jam, sprigs of fresh thyme, and some flaky sea salt. Or you could serve it with any combination of those ingredients. 

In this day and age when we are all extra concerned with keeping everyone healthy, assembling the crostinis and serving them on a platter versus letting everyone make their own might be what you do. 

As far as appetizers go, this may be the most impressive, scrumptious, heartiest, luscious one ever! It may even be enough to be a meal for some! If you ever needed a reason to make homemade ricotta, this Whipped Honey Ricotta Crostini is more than reason enough. This could end up being your summer go-to appetizer. The one your family and friends will be swooning over. Even talking about the euphoria they experienced days or weeks after they tasted these Whipped Honey Ricotta Crostini for the first time. 

This may be the last homemade ricotta recipe I ever share on the blog.  And last but not least, I am really happy I went down that ricotta recipe rabbit hole one more time. Imagine if I didn't!

Recipe
Whipped Honey Ricotta Crostini

Ingredients
Homemade Ricotta (Makes slightly more than 2 cups of ricotta)
6 cups whole milk, preferably organic (do not buy ultra-pasteurized milk)
2 cups heavy whipping cream, preferably organic
1/2 teaspoon Kosher salt
3 Tablespoons white vinegar

Whipped Honey Ricotta
1 cup of homemade ricotta (see notes)
2 generous teaspoons of a good quality honey
2-3 teaspoons olive oil
Generous pinch of sea salt

Crostini
Whipped Honey Ricotta
8-12 thick slices (about 1/2" thick) of a hearty loaf if bread (like the Rustic No Knead Artisan Bread) or a good baguette, grilled
6- 8 slices of Serrano ham or prosciutto, cut in half
Fig Jam
Honeycomb
Flaky Sea Salt
Sprigs of fresh thyme

Directions
Homemade Ricotta
1. In a heavy bottomed saucepan pour in the milk, heavy whipping cream, and salt. 
2. Over medium heat, heat the milk/cream mixture to 200 degrees (F). This will take approximately 20 minutes.
3. Lower the heat and add the vinegar. Very, very slowly stir the vinegar for about 2 minutes (curds should begin to form).
4. Remove the pan from heat and place cover on top. Let the mixture sit for 20 minutes.
5. Ladle the ricotta curds using a slotted spoon or slotted ladle into a cheesecloth lined colander placed over a bowl. Let the mixture rest for 5-7 minutes.
6. Spoon the ricotta into a jar, cover, and place in the refrigerator. Or use immediately. (Note: I let my ricotta chill slightly before making the whipped honey ricotta.)

Whipped Honey Ricotta
1. Place 1 cup of ricotta, 2 generous teaspoons of honey, and two teaspoons of olive oil in a food processor. Process until the mixture is smooth and creamy (approximately 2 minutes).
2. If like your whipped honey ricotta even creamier add another teaspoon or two of olive oil and briefly process until incorporated.
3. Transfer whipped honey ricotta to a serving bowl.

Crostini
1. Spoon some fig jam into a small bowl. Cut a generous piece of honeycomb and place in a small bowl. Place the slices of Serrano Ham on a small plate. Place some flaky sea salt in a small bowl. Grill the thick slices of hearty bread. 
2. Either arrange all of the crostini ingredients on a platter. Or assemble the crostini and serve. 
3. To assemble the crostini, slather a generous amount of the whipped honey ricotta on the bread. Top with a piece of Serrano ham, a piece of honeycomb, a spoonful of fig jam, a small sprig of fresh thyme, and a small pinch of flaky sea salt.

Notes: (1) Instead of using a homemade ricotta you could also use a good quality store bought Whole Milk Ricotta. (2) Homemade ricotta is good for 3-4 days in the refrigerator. (3) If not using a homemade bread, buy a hearty, unsliced loaf of bread from your grocery store or favorite bread store.

Blueberry Mascarpone Ice Cream

"Do the best you can until you know better. Then when you know better, do better." (Maya Angelou) Never have words such as these been so timely, so timeless. In the wake of so many recent crimes against black humanity, I believe many of us are taking a step back, taking stock of our beliefs, our values, our understandings (or lack thereof), and our actions. Remaining silent has never been who I am, but as I have gotten older and hopefully a little wiser I have come to realize that a short period of silence can help bring clarity of thought. Especially if that time is used to read, listen, and reflect. What I have discovered in the past couple of weeks is that my knowledge gap is wider than I genuinely believed it to be. Which explains in part why I haven't yet added my voice to the collective voices calling for change. Real change, systemic change, meaningful change, uncomfortable change. As someone who once sought to be a change agent in the educational arena, hindsight has taught me change does not come without a significant shift in thinking, a willingness to confront the current reality with facts, accepting the risk of the unknown, and remaining committed especially when things get hard. I have always believed change is possible and I still do. And it seems, now more than ever, there are many who believe this too. 

Between all of the angst created by the current pandemic and witnessing all of the distress happening across the country, it feels as if I have been riding on a kind of an emotional roller coaster. And neither running nor baking has lived up to the therapeutic value it used to have. Although I couldn't imagine what my life would be, where my spirit would be without either of them right now.  Creating and having people gather around food has always been a source of great joy for me. If all of the world's problems could be solved around a table filled with some really good food, then one of my contributions might be this luscious Blueberry Mascarpone Ice Cream. Whether it or not it would be that powerful who knows. But it did get me back on the road to getting into my creative head space. And to resurrecting the ice cream machine I bought decades earlier!

Quite possibly this is the creamiest homemade ice cream I have ever tasted. From the richness of the ice cream, to the sweetness of the blueberry sauce, to the flavorful crunchiness of the Biscoff Cookies, this Blueberry Mascarpone Ice Cream is ice cream perfection. And dare I say it would rival even the boutique store-bought ice creams sold for nine dollars a pint? Yes, I absolutely dare.

Is it worth buying an ice cream machine for it you don't already own one? Yes it is. If you don't believe me, then at least borrow one from a friend. One taste of this mind blowing Blueberry Mascarpone Ice Cream and you will be convinced you need an ice cream machine in your life.

The Blueberry Mascarpone Ice Cream has three components: an ice cream base, a blueberry sauce, and coarsely crushed Biscoff cookies. A well chilled ice cream base and well chilled blueberry sauce are critical to making this ice cream. A chilled ice cream base helps to ensure your churned ice cream has the creamiest texture. While a chilled blueberry sauce won't melt the ice cream when the layers are assembled.

With blueberries coming into season, this is the absolute perfect time to make this Blueberry Mascarpone Ice Cream. 

Create three layers of the ice cream, blueberry sauce and crusted Biscoff cookies when assembling to get the most evenly flavored, most beautiful scoops of ice cream. 

I used a metal loaf pan to freeze the ice cream, but an insulated ice cream container would also work. If using a metal pan, be sure to wrap it well with plastic wrap to keep the ice cream from drying out or getting freezer burned.

The first time I had a Biscoff cookie was on a flight from Chicago to Denver. I was smitten with them in the first bite. If you have never tasted Biscoff cookies before, they are kind of like a gingerbread cookie but only better because of their deep caramel flavor. The spices in the Biscoff cookies add an incredible depth of flavor to the Blueberry Mascarpone Ice Cream while the cookie itself gives the ice cream a great textural element. Note: You could always use Graham Crackers instead of Biscoff Cookies if you can't find them. 

Summer just got infinitely better. Heck, life just got a little bit better. All because of this Blueberry Mascarpone Ice Cream. If only everything in this world could be made better with everyone enjoying a scoop or two of a homemade ice cream. Now wouldn't that be wonderful? 

Recipe
Blueberry Mascarpone Ice Cream

Ingredients
Blueberry Sauce
2 cups (7 ounces, 200 g) fresh blueberries
1/2 cup (100 g) granulated sugar
1 teaspoon freshly squeezed lemon juice
pinch of Kosher salt

Mascarpone Ice Cream 
1 1/2 cups whole milk
1/2 cup heavy whipping cream
8 ounces (227 g) mascarpone cheese
4 large egg yolks
3/4 cup (150 g) granulated sugar
1 teaspoon vanilla
Pinch of Kosher salt

8 Biscoff Cookies (2 1/4 ounces/64 g), coarsely crushed

Directions
Blueberry Sauce
1. In a heavy bottomed saucepan, add in the blueberries, granulated sugar, lemon juice and pinch of Kosher salt.
2. Stirring regularly, cook until the mixture reaches a slightly thicken consistency (about 5-6 minutes).
3. Remove from heat and pour the blueberry sauce into a small bowl. Let cool before chilling in the refrigerator. Note: Blueberry Sauce should be completely chilled before layering onto the ice cream.

Mascarpone Ice Cream 
1. In a medium size bowl, use a handheld mixer to beat together the granulated sugar and egg yolks until they are pale yellow, fluffy, and creamy (about 2 minutes). Set aside.
2. In a heavy bottomed saucepan, bring the milk (only) to a simmer.
3. Add about a quarter cup of the hot milk to the egg mixture. Whisk until smooth. Slowly add half of the remaining hot milk to the egg mixture, whisking until smooth. Pour the egg/milk mixture back into the saucepan. Increase heat to medium-high and cook until the mixture thickens slightly (whisking constantly). Do not let the mixture come to a boil.
4. Remove the saucepan from the heat and whisk in the heavy cream, mascarpone cheese, vanilla, and Kosher salt.
5. Pour the mixture into a heatproof bowl. Let it sit for about 10 minutes. Then cover with plastic wrap and let chill in the refrigerator for at least 4 hours or overnight. Note: The mixture should be well chilled before poured into an ice cream maker.
6. Line an 8" x 4" or 8" x 5" metal baking pan with plastic wrap. Set aside.
7. Pour the chilled mixture into the ice cream maker. Process until the ice cream is thick, scoopable, and well chilled (approximately 20-25 minutes according to most manufacturer directions). Note: Think achieving the consistency of a frozen yogurt when you are churning the ice cream.
8. Spread one-third of the ice cream into the prepared pan.
9. Top one-third of the blueberry sauce on top of the ice cream base layer. Use a butter knife to gently swirl the blueberry sauce into the ice cream.
10. Top the bottom ice cream/blueberry sauce layer with one-third of the coarsely crushed Biscoff cookies.
11. Repeat for a total of three layers.
12. Wrap the pan with plastic wrap (wrap well to keep air from getting to the ice cream) and place pan in the freezer overnight.
13. Remove ice cream from the refrigerator and scoop into bowls or onto an ice cream cone.

Notes: (1) Use only whole milk. If possible use both organic milk and organic whipping cream. Do not use ultra-pasteurized milk. (2) Instead of Biscoff cookies, could use graham crackers, although the Biscoff cookies are incredibly flavorful. (3) Instead of a Blueberry Sauce to layer and swirl into the ice cream, make a Strawberry or Raspberry Sauce.

No Churn Strawberry Cheesecake Ice Cream

Homemade bread baking, Dalgona coffee making, Banana Bread baking, chocolate chip cookie making, Bolognese Sauce making, endless meal making (or so it seemed), book reading, putting together thousand piece puzzles, taking virtual online yoga classes, running outdoors, and search for Clorox wipes pretty much sums up what the last couple of months has looked like around here. With a few exceptions, those things will remain in my life for the next several months. Although I really do hope my yoga studio reopens, that the store shelves will again be filled with Clorox wipes, and there is a temporary hiatus from the madness of assembling challenging puzzles. Now with the start of the summer months I am feeling energized by the eagerly awaited return of other things missed and perennially loved. Like being able to get outdoors more, like making s'mores on the outdoor fire pit, and especially like making homemade ice cream. You haven't really lived life to its' fullest until you have tasted a homemade ice cream.

Could making no churn ice cream at home be the next 'thing' jump on the bandwagon thing we all do? Maybe. Or maybe not. Because it doesn't really matter if it's the next trendy 'it' thing. It only matters if we make it our trendy summer 'it' thing! 

And just like the no knead bread recipe doesn't require a bread maker, this No Churn Strawberry Cheesecake Ice Cream doesn't require an ice cream maker! You may already know this because this isn't the first time I have shared a no churn ice cream recipe with you. There has been the Expresso Chocolate Chunk (no churn) Ice Cream, the Peach (no churn) Ice Cream, and the No Churn Peanut Butter Ice Cream. With strawberries coming into season, it's the perfect time to share the recipe for this No Churn Strawberry. Cheesecake Ice Cream with you. Because what is not to love about strawberries and cream?

Making a no churn ice cream is almost full proof. In other words, it's really easy to do. One taste of it and your friends might start asking you when you are going to open up your pop up ice cream shop or if you are going to start driving a truck around selling ice cream. In other words, no churn ice creams, especially this one, are incredibly scrumptious. Most won't even know that it wasn't a premium store bought ice cream. It's that good. Seriously it is.

This No Churn Strawberry Cheesecake Ice Cream has two components: the quick cooking strawberry jam and the cheesecake ice cream. Made with fresh strawberries, some sugar, and a bit of kosher salt, the strawberry jam takes less than 10 minutes to make.

Cream cheese, sweetened condensed milk, vanilla, heavy whipping cream, crumbled up store bought pound cake, simple syrup, whole milk, and a dash of kosher salt are all you need to make the cheesecake ice cream. If using a stand mixer fitted with a whisk attachment, it takes less than ten minutes to make the ice cream. Using a store bought pound cake (see notes) might put this no churn ice cream in the semi-homemade category, but it has all of the feels of one 100% genuinely homemade. In other words, making this ice cream recipe is not just easy and simple to make, it's as decadent as one store bought.

Once both components are made, they are layered on top of one another in the container of our choice. All it takes to create the most ethereal looking ice cream is gently swirling the strawberry jam layers into the cheesecake ice cream layers as you go. (If you over swirl you will make pink ice cream!). I use this insulated ice cream container, but you could use a loaf pan (lined and covered well with plastic wrap first) or a square 9" x 9" pan (lined and covered well with plastic wrap). 

Let the ice cream chill in the freezer overnight. It will definitely be worth the wait as this no churn ice cream has all of the creaminess, all of the richness, and all of the deliciousness of one made in an ice cream maker or bought from the store. 

Serve the No Churn Strawberry Cheesecake Ice Cream in a cone or in a dish. Whichever is the way you enjoy eating ice cream the most. And seriously, it wouldn't be summer without having the enjoyment of eating some ice cream on a hot day. Right? Ice cream is definitely one of the summer essentials! Don't you agree? So having a recipe for homemade no churn ice cream is especially requisite in the summer months ahead. Imagine yourself sitting outside on a warm day savoring this beyond scrumptious No Churn Strawberry Cheesecake Ice Cream without ever having to leave the comfort of your home. Chances are you might need to go back in the house for a second scoop and won't even have to wait in line.

Recipe
No Churn Strawberry Cheesecake Ice Cream

Ingredients
Strawberry Jam Swirl
2 cups (300 g) fresh, ripe strawberries, stemmed and quartered (see notes)
1/3 cup (70 g) granulated sugar
1/4 teaspoon kosher salt

Cake Filling
2 cups (153 g) crumbled pound cake (see notes)
2 Tablespoons simple syrup
1 cup whole milk

Ice Cream
4 ounces (113 g) cream cheese, room temperature
14 ounce (396 g) can of sweetened condensed milk
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 teaspoon kosher salt

Optional: Sugar cones or waffle cones

Directions
Strawberry Jam Swirl
1. In a medium sized heavy bottomed pot, add in the strawberries, sugar, and salt. 
2. Cook over medium heat until the sugar melts. Then increase the heat to medium-high and continue cooking (stirring regularly) until the mixture thickens (should coat the back of a spoon). Cooking time will be approximately 6-7 minutes. You should still have some small chunks of strawberries in your jam.
3. Remove from heat and transfer the strawberry jam to a heat proof bowl. Allow to cool slightly before putting in the refrigerator to chill. Note: The jam should be completely cool before it is layered on top of the ice cream.

Ice Cream
1. Combine the crumbled pound cake, simple syrup, and whole milk in a medium sized bowl. Stir to combine and set aside.
2. In the bowl of a standing mixer fitted with a whisk attachment, beat the cream cheese and sweetened condensed milk until smooth and creamy (about 2 minutes).
3. Add in the whipping cream and vanilla. Beat mixture until it has the consistency of a slightly stiffened whipped cream (about 3-4 minutes).
4. Fold in the cake mixture until well blended. Beat the entire mixture for an additional 15 seconds.
5. Spoon in about a quarter of the ice cream mixture to your prepared pan. Then top with about a quarter of the strawberry jam. Gently swirl. Repeat these alternating layers until all of your ice cream and strawberry jam is used up.
6. Seal container or wrap it well with plastic wrap and place in the freezer overnight.
7. Remove from the freezer about 5 minutes before you are ready to scoop, serve and savor!

Notes: (1) I used the Sara Lee pound cake found in the freezer section of most grocery stores. One batch of this no churn ice cream uses about a half of loaf. (2) One cup of strawberries is slightly less than 8 ounces. (3) This ice cream doesn't have the same shelf life of a store bought one. It's best for up to a week.

Wedge Salad w/ Jammy Eggs and Creamy Ranch Dressing

If there was one salad you needed in your life this summer, this Wedge Salad with Jammy Eggs and Creamy Ranch Dressing would be it. From the jammiest Jammy Eggs, to crispy thick sliced bacon, to ripe cherry tomatoes, to thinly sliced red onions, to crunchy iceberg lettuce, to the dreamiest Creamiest Ranch Dressing, this salad is the 'be all and end all' of summer salads. At first glance and in the first bite, you are destined to put on regular repeat in the months ahead. 

Both incredibly flavorful, colorful, and oh-so mouthwatering, it is one of the most deeply satisfying, uber delicious, and tastiest salads to serve to family and friends. 

The Wedge Salad with Jammy Eggs and Creamy Ranch Dressing works well as either a side dish or main dish. Serve it up on an artfully arranged large platter for sharing or plate it up beautifully for single servings. Make a loaf of No Knead Rustic Artisan Bread to go along with it, open up a great bottle of wine, and your at home dining game will be worthy of a three, maybe even a four star rating. Seriously, you may never order a Wedge Salad when dining out again someday. This version will permanently spoil your idea of what a Wedge Salad should be.

The Creamy Ranch Dressing is so much more luscious than any ranch dressing you can buy at the store. I might go so far as to say it's worthy of a BEST Creamy Ranch Dressing rating. This comes from someone who has tasted more than their fair share of store-bought ranch dressings. So, in other words, when you make this salad you absolutely MUST make the dressing. And as a bonus, without the addition of some milk, the dressing also makes for a great vegetable dip or for dipping  these Cranberry Meatballs in.

Maybe the word jammy caught my attention when I first read about jammy eggs awhile back. And ever since I made my first jammy egg, with it's marmalade-like, somewhere between a soft and medium boiled egg texture, I was hooked. Actually, I became addicted to them for awhile. Over the past several months of endless jammy egg sessions around here, I have learned a few things. Use large eggs as the yolk to white ratio is perfect. Bring your water to a boil over medium-high heat before carefully placing your eggs into the pan. Immediately cover the pan with a tight fitting lid and reduce your heat only slightly as you want the water to maintain a gentle boil for the entire 6 1/2 minutes. Remove them from the boiling water and submerge in a bowl of cold ice water for about one minute to stop the cooking process. Peel when cool enough to handle or let cool completely before peeling. For this salad, if you make the jammy eggs early in the day or at least an hour ahead they will be perfectly peel-able. Note: I have sometimes cooked them as long as 7 minutes, but I like them on the runnier, jammy salad. As long as you don't cook them longer than 7 minutes you will be good. 

So let's talk about the bacon. If you are lucky enough to have access to Benton's bacon, the epitome of the world's best bacon, that is the bacon you want to use for this salad. But if not, buy a really good quality, thick cut, hickory smoked bacon. Thinly sliced bacon just doesn't work well as you want your cooked bacon to be both crispy and meaty. Lately, I prefer cooking bacon on the (gas) grill (over aluminum foil) as I am neither a big fan of having that lingering bacon aroma in the house nor one who likes to clean up splattered bacon grease. If you don't have an outdoor gas grill, roast your bacon in a pre-heated 400 degree (F) oven for 15-20 minutes (place bacon on rack set in a large sided baking pan before putting in the oven). You may never fry bacon in a pan again.

There are any number of ways you can arrange this 'to die for' Wedge Salad on a platter. Arranging the ingredients like a Cobb Salad would be an equally beautiful presentation. Alternately you can make individual Wedge Salad plates rather than serving it platter style.

The ingredient amounts listed below are flexible. If you like more cherry tomatoes, add them. If you want more bacon, add it. If you want more Jammy Eggs, make them. If you want enough Creamy Ranch Dressing so you have some leftover for another salad or to serve as a dip, double the recipe. If you are serving the salad for two, reduce the amount of ingredients. Next to how incredibly easy this salad is to make, is how versatile and flexible the ingredient proportions are. 

This scrumptious, gorgeous Wedge Salad with Jammy Eggs and Creamy Ranch Dressing may be one of those things we need in our lives to salvage the new normal, not what we had planned summer ahead of us. It will be the bright spot of the day, of the week. And it might just become your most favorite, healthy-ish summer salad.

Recipe
Wedge Salad w/ Jammy Eggs and Creamy Ranch Dressing
Serves 6

Ingredients
Creamy Ranch Dressing
1 cup good quality mayonnaise
1 cup sour cream
1 green onion, thinly sliced (white and green parts)
2-3 cloves garlic, finely minced (I like to use 3 cloves)
1 1/2 Tablespoons finely chopped chives
1 1/2 Tablespoons finely minced fresh parsley
1 1/2 Tablespoons finely minced fresh dill
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 to 1/3 cup whole milk

Salad
6 Jammy eggs (see directions below), cut in half
7-8 slices of thickly sliced bacon, cooked crisp, each piece cut in half or into thirds
12-14 cherry tomatoes, cut in half (see notes)
1 medium sized head of iceberg lettuce, cut into wedges
Small red onion, thinly sliced

Kosher salt and black pepper for seasoning

Directions
Creamy Ranch Dressing
1. Combine all ingredients in a medium sized bowl. Stir to blend.
2. Cover bowl with plastic wrap and chill in the refrigerator at least 2 hours before serving (could be made the night before).
3. Blend in the milk right before serving. Begin with 1/4 cup. If creaminess is to your liking, stop adding any more milk. If you like it creamier, add milk one Tablespoon at a time.

Jammy. Eggs
1. Bring water to a boil in a medium sized saucepan.
2. Gently lower large eggs into the water. Cover with a lid and reduce the heat down slightly, but still high enough that the water will continue to gently boil. 
3. Remove eggs at. 6 1/2 minutes (7 minutes tops) and immediately place in a bowl of ice water. Let sit in the ice water for about a minute to stop the cooking process.
4. Remove from the ice water and let cool to room temperature or until cool enough to handle. Jammy eggs can be made earlier in the day or an hour or less ahead of assembling the salad.

Salad Assembly
1. Begin by arranging the lettuce wedges on the platter, followed by the Jammy Eggs. Then add the bacon and thinly sliced red onion. Note: Your arrangement could be random or similar to a Cobb Salad one.
2. Season generously with kosher salt and black pepper.
3. Serve with the the Creamy Ranch Dressing on the side.

Notes: (1) Use large eggs when making Jammy Eggs. (2) I use cherry tomatoes on the vine as they are generally the most flavorful. (3) You can easily reduce or increase the salad ingredients depending on the number of people you are serving. However, make the Creamy Ranch Dressing as it makes for a great vegetable dip (especially if you don't add the milk.)

Strawberry Rhubarb Hand Pies

Rhubarb is just now coming into season here. One of the much needed welcoming signs of the end of spring, beginning of summer sights at the grocery store! For many, the mere mention of rhubarb often evokes nostalgic childhood memories. Just say the word rhubarb and invariably someone will tell you a story. From rhubarb growing wild along the roadsides in Ireland, to the rhubarb patches in a family garden, to lovingly made rhubarb sauces and pies, to their first taste, is it any wonder why so many have an affinity for this tart vegetable? Yes, botanically speaking rhubarb is a vegetable. But because of how we treat rhubarb, we tend to think of it more as a fruit. 

When baked in a pie or cooked into a sauce, rhubarb has the loveliest tart flavor and silkiest texture. It's tartness is slightly tempered when paired with sweet, ripe strawberries. A made in heaven flavor combination.

Making these sinfully delicious, perfectly sized Strawberry Rhubarb Hand Pies the most heavenly bites of deliciousness.

Although there is a two to one ratio of strawberries to rhubarb, the flavors of both shine through in the filling.

To make the filling, begin by cutting your rhubarb into half to three quarter inch pieces. If you cut them smaller, they will disappear when cooked. And if you cut them much bigger, they won't have enough time to get to just the right stage of tenderness.

Cut your strawberries the same size or slightly larger sized than the rhubarb. Again if they are cut too small, they too will will disappear in the cooked filling. You want a chunky filling.

Brown sugar, lemon zest, strawberry jam/preserves, Grand Marnier, vanilla, and corn starch add both flavor and texture to the cooked filling. Instead of using the zest of a lemon, you could also use the zest of an orange. Cooking time for the filling is approximately 20 minutes. It will need to be cooled down considerably or chilled before you begin assembling the hand pies. Note: The recipe below makes enough filling for two dozen hand pies. The dough recipe makes enough for one dozen hand pies, so if you want 24 hand pies, make two batches of the dough recipe. Or put the filling in a covered container and use as sauce for ice cream. Serve the sauce cold or heat it up to serve it warm.

The other star of these hand pies is the homemade dough. When baked, it's buttery flavor and oh, so flaky texture make it one you will fall in love with in the first bite. Not only does the dough come together in less than five minutes (using a food processor), it rolls out beautifully. And it's forgiving as you can re-roll out the scraps without affecting the dough's baked flaky texture. For the absolute best results I highly recommend the use an unsalted European or European style butter.

Your hand pies can be round, square, or rectangular. Shape doesn't matter but size does. Use a cutter or template ranging between 3 and 3 1/2 inches. If made smaller you will have a higher ratio of dough to filling. And you definitely want the taste of the filling to shine through in each bite. Brushing the tops of the hand pies with an egg wash and sprinkling with a sparkling or Turbinado sugar will give them a beautiful bakery-look finish as well as just the right amount of added sweetness.

Use your imagination in creating the 'steam' holes/cuts on top layer of the dough. I used a sharp knife and straw, but you could also use very small cookie cutters.  Note: I also woven pieces of dough to create a lattice, then cut it into a circle with a cookie cutter. However, this required a significant amount of dough. As a result I wouldn't have had enough dough to make a dozen hand pies.

Bake the hand pies in a pre-heated 375 degree (F) oven for 22-24 minutes or until they are golden brown. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. Serve them warm or at room temperature. 

What is not to love about having your own hand held pie to savor with a cup of tea or coffee at breakfast? Or as an afternoon treat? Or as a dessert? And how cute are these? They are almost too pretty to eat! But you have to eat them!

As picnics and gatherings return to our lives these Strawberry Rhubarb Hand Pies are the perfect sized sweet treat to share with family and friends. Or bake up a batch to share with friends and neighbors, especially ones who love rhubarb! Because who doesn't love to get a surprise home baked dessert? One that gives you a small serving of both fruit and vegetables!

Happy Memorial Day Weekend! While this weekend starts the summer season, summer technically is a little more than three weeks away. By then we all should be able to gather together in small groups. What a great way to celebrate that occasion than with a batch of these Strawberry Rhubarb Hand Pies.

Recipe
Strawberry Rhubarb Hand Pies
Dough makes one dozen 3" hand pies. Filling makes enough for two dozen 3" hand pies. 

Ingredients
Strawberry Rhubarb Filling 
4 cups (20 ounces, 568 g) fresh strawberries, stemmed and cut into chunks
2 cups (10 ounces, 285 g) fresh rhubarb, cut into 1/2" pieces
1/2 cup (100 g) light brown sugar
1/4 cup (84 g) strawberry preserves or strawberry jam
1 1/2 Tablespoons Grand Marnier
1/2 teaspoon kosher salt
Zest from one large lemon (or the zest of a large orange)
2 teaspoons vanilla 
1 teaspoon cornstarch
1 Tablespoon water

Dough (double the dough recipe if you want to make two dozen hand pies, make a second batch of dough)
2 cups (260 g) all-purpose flour
1 Tablespoon granulated sugar
3/4 teaspoon kosher salt
1 cup (230 g) unsalted butter, very cold, cut into 1/2 inch cubes (recommend a European or European style butter) 
1/2 cup water

Egg Wash and Finish
1 large egg
1 Tablespoon water
Sparkling or Turbinado sugar for finishing

Directions
Strawberry Rhubarb Filling
1. In a heavy bottomed medium-sized pot, mix together the rhubarb, strawberries, brown sugar, jam, Grand Marnier, kosher salt, lemon (or orange zest), and vanilla. Bring to a boil over medium-high heat. Then lower the heat let the filling simmer until the fruit has just started softened and the filling has started to thicken (about 16-18 minutes). 
2. Mix together the cornstarch and water. Add to the pot. Increase heat to medium high and cook until the filling thickens up (about 2 minutes). Immediately remove from heat and let cool to room temperature. When cool, cover and let chill in the refrigerator. Note: The filling will thicken up further as it cools.

Dough and assembly
1. Add the flour, sugar, and salt to the bowl of a large food processor. Pulse briefly to mix.
2. Add in the cubes of butter and pulse until the butter is pea sized.
3. Slowly add the half cup of water, pulsing until the dough starts to come together in the bowl. Depending on the humidity you may not use all of the water or need to add more. Your dough will have a wet and sticky texture.
4. Preheat oven to 375 degrees (F). Line a baking sheet with parchment paper and set aside.
5. Place the dough on a lightly floured surface. Fold the dough over itself. Divide the dough into two pieces. Form into two rectangles about 1 inch thick. Wrap in the plastic wrap and refrigerate for 1 to 2 hours. Note: The dough rolled out beautifully after an hour of chilling time.
6. Unwrap one packet of dough and place on a lightly flour a surface. Sprinkle the top lightly with flour and roll out into a rectangle to a 1/4" thickness. Brush off any excess flour and fold the dough into thirds (as if you were folding a letter). Roll out the dough into a rectangle to 1/6" inch thickness.
7. Using a pastry ring or cookie cutter, cut into 3 to 3 1/2 inch rounds (or squares or rectangles).
8. Transfer each piece of dough to a parchment paper lined cookie sheet. Place in the refrigerator while your roll out the other piece of dough.
9. Make your egg wash by whisking together the egg and water in a small bowl.
10. Remove the tray of chilled dough cut outs from the refrigerator. Place a generous Tablespoon of the rhubarb-strawberry mixture into the center of the chilled dough.
11. Brush the edge of the dough with the egg wash.
12. Place another piece of dough and carefully place over the top of the filling. Press the edges down lightly. At this point you can crimp the edges of each hand pie with a fork.
13. Brush the top of the dough with the egg wash. Generously sprinkle with the sparkling or Turbinado sugar. Using a knife make an X or several slits into the top of the dough (to allow steam to escape). Alternately use a straw to create a hole in the center. Note: If using cookie cutters to make a small cutout on the top piece of dough, cut them out before placing the piece of dough on top of the mound of the rhubarb-strawberry filling.
14. Bake hand pies for 22-24 minutes or until they are golden brown. Let cool on the baking tray for 5 minutes.
15. Transfer to a cooling rack. Serve warm or at room temperature. The hand pies are best the day they are made. But if lightly covered with plastic wrap they are still delicious the next day.

Notes: (1) I used Kerrygold unsalted butter for the dough. (2) You can assemble and freeze the hand pies. Once assembled chill in the refrigerator for an hour before transferring them to the freezer. I like to fold a piece of parchment paper or bakery paper around each hand pie before placing them in a freezer plastic bag. Baking time for frozen hand pies will increase by several minutes.