Strawberries and Yogurt Brûlée

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Hey, there! While I am away snuggling this brand new babe and trying to navigate parenthood (aka keep him alive) I’ve asked a few friendly bloggers to share a recipe with you. First up is a recipe from Nicole of Dula Notes.

Enjoy!! -Cindy

Strawberries and Yogurt Brûlée

Hey Hungry Girl Por Vida readers! Cindy’s blog constantly inspires me, so I’m honored she asked me to share a recipe with you.

Strawberry Yogurt Strawberries and Yogurt BrûléeSummer is in full swing and I don’t know about you, but the last thing I want to do is turn on my oven. Dinner is usually grilled outside or a big easy salad these days. Thankfully seasonal summer produce hardly needs to be tinkered with for delicious meals.

The smell of strawberries at the farmers market has been particularly intoxicating lately. My favorite way to eat strawberries is fresh, right off the stem, but sometimes I crave dessert with extra flair. Insert this recipe for fresh strawberries, a good dollop of creamy yogurt and a crunchy brûlée topping. It only has 4 ingredients, comes together really quickly and ends up looking so fancy that it will kill at any summer party. It’s also pretty guilt-free and you get to use a blow torch, which is pretty cool.

Strawberry Yogurt  Brûlée

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Strawberries and Yogurt Brûlée

Serves 2, adapted from Lottie+Doof

Notes: If your ramekins are larger, adjust the ingredients accordingly. If you don’t have a blow torch, place the ramekins on a rimmed baking sheet and place right under your preheated broiler for 2-3 minutes. Watch carefully.

10 medium-large strawberries, quartered

1/2 cup plain greek yogurt, 2% or whole

1/2 teaspoon vanilla extract

2 teaspoons + 2 tablespoons turbinado sugar, divided

1. In two – 3 1/2 inch ramekins, fill each about 3/4 of the way up with strawberries.

2. In a small bowl mix together greek yogurt, vanilla extract and 2 teaspoons tubinado sugar. Divide yogurt mixture between both ramekins and cover the strawberries. Make sure no strawberries are poking out or they will char. At this point, you can cover the ramekins with plastic wrap and keep in the fridge until you’re ready to add the brûlée topping and serve, 1-2 days ahead of time.

3. When you’re ready to serve, sprinkle each ramekin with 1 tablespoon of turbinado sugar in an even layer over the yogurt. Use a blow torch or culinary torch to heat the sugar until bubbling and dark brown, but be careful not to burn it. Serve immediately.[/recipe]

 

S’mores Cheesecake Parfaits

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HERO_#6_Smores_Cheesecake_Parfaits

Happy Saturday! Can I just tell you how relieved I am that it’s the weekend? We’ve moved into our house and things are starting to bear some semblance of normalcy around here…of course that is all going to change any day now with the arrival of the baby (insert happy-face-and-confetti-emojis)! My mom’s plane lands in a few hours and we are so happy that she’ll be able to be here to help out and enjoy her grandson. Plus, she plans on stocking our fridge with Korean things like her famous kimchi and some kimbap, per my request. Which I am pretty excited about. Mom’s are the best!

Anyway, just checking in to share these super-easy S’mores Cheesecake Parfaits with you all while we wait (with much anticipation and impatience) for this babe to make his appearance.

HERO_#1_Smores_Cheesecake_Parfaits

This S’mores situation includes brownie chunks, no-bake cheesecake, graham sprinkles, and ganache. It’s an indulgence of the best sort.

For the Recipe and How-To click on over to Betty Crocker!

HERO_#5_Smores_Cheesecake_Parfaits

Roasted Stone Fruit with Ricotta and Mint Sugar

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Today, I have the easiest of summertime recipes for you. Sure, I’m asking you to make cheese from scratch, but it’s super easy. I promise. Plus, you could always just buy good quality ricotta from a cheese counter, making this summery dessert even easier.

If you’ve never made homemade ricotta, I seriously urge you to add it to your list of must-makes. It’s crazy easy and produces something that is so much more than the sum of its parts. It’s creamy and perfect…not at all grainy, gummy, or dry. It’s a totally different animal from the part-skim business you’ll find near the cheese slices at the store. I would definitely recommend going the whole milk route for this venture though, you could skip the cream if you want it a little lighter.

Also, let’s talk mint sugar. I am obsessed with mint these days. I love the smell of fresh mint and the flavor it brings to both sweet and savory dishes. I love to use it in summery chopped salads of cucumber, tomato, and lemon, and recently tried it in a feta and pea laced fritatta at Tasty n Sons here in Portland. It was fantastic. Needless to say, I also love it in all sorts of sweet aplications–it’s my favorite herb to pair with melon, or really any fruit, in this case perfect, summer stone fruits. This mint sugar is perfect for just that.

Speaking of stone fruits, they are crazy good right now. Like, I cannot get enough. I’ve been buying (and eating) a ton of them. It even seems a little early to me for them to be so spectacular but, apricots, plums,  and even cherries, are fantastic. The peaches haven’t been perfection, but they are still darn good and only benefit from a little roasting or grilling. Paired with creamy, lush ricotta and herbal mint sugar, the sweet-tartness of summertime fruits really shine.

Tip: if the pits of your stone fruits are stubbornly attached to the flesh, use a melon baller to scoop around the pit to free it. 

[recipe]

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Roasted Fruit with Ricotta and Mint Sugar

There are a variety of methods for making ricotta that can be found online. I kind of read a bunch, then went for it. I have used multiple layers of cheesecloth before, and it takes forever for the liquid to drain away (several days), so I find a single layer of cheesecloth over a fine mesh sieve does the trick just fine. Of course, you can sub the homemade ricotta with quality ricotta purchased from a grocer. Use any stone fruit you like and if you don’t want to turn on the oven, go ahead and grill the fruit halves, it will be just as delicious!

Homemade Ricotta:

Makes about 1lb of drained ricotta. 

1/2 gallon whole milk

8 ounces cream

3 tablespoons lemon juice

1/2 teaspoon salt

Roasted Stone Fruits:

As many pieces of fresh, not overly ripe, stone fruit you’d like. Peaches, nectarines, apricots, plums, and even cherries would work here.

sugar for sprinkling

Mint Sugar:

1/2 cup mint leaves

1/2 cup sugar

To make the ricotta, start 1-2 days ahead of time, so the cheese has plenty of time to drain.

Place a large pot (a dutch oven or soup pot will work perfectly) over medium heat and add the milk and cream. Insert a thermometer into the milk mixture and clip to the side. Gently heat the milk mixture until the thermometer reads anywhere between 165ºF-180ºF. Remove the pot from the heat and stir in the salt, plus lemon juice. Let the milk and lemon mixture sit for 10 minutes off the heat, undisturbed. Small curds will form and separate. Set a large fine mesh sieve over a large bowl, lined with one layer of cheesecloth and ladle the curdled milk mixture into the lined sieve. You may have to do this in batches as the liquid drains away or use 2 sieve/cheesecloth/bowl set-ups. Place the draining ricotta in the refrigerator for 1-2 days until most of the liquid has drained away, you may have to pour off the liquid from the bowl beneath once or twice if it reaches the bottom of the sieve. Once the ricotta is the consistency you like, store in an airtight container for a few days, if needed.

To roast the fruit, preheat the oven to 375ºF and line a baking sheet with parchment. Place washed and halved stoned fruits on the sheet in a single layer, cut side up, and sprinkle with sugar. Roast in the oven for 25-30 minutes or until the fruits soften and begin to release their juices. Remove from the oven and cool slightly before serving. Or store in an airtight container in the refrigerator until ready to serve.

To make the mint sugar, pulse the mint and sugar in a food processor until combined.

When you are ready to serve the fruit and ricotta, either spread some ricotta onto plates, top with fruits, and sprinkle with the mint sugar, or spoon some ricotta into the center of each fruit half and sprinkle with mint sugar.

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