One of my favorite summer past times is spending an afternoon beside my friends pool. She has a wonderful, relaxed and very welcoming entertaining style, and my boys love her boys, so the adults have the chance for an actual conversation, while the kids are happily playing.
I was thrilled when she invited us over for lunch and a swim date, and couldn’t wait to get to her back yard. I offered to bring dessert, and as she is gluten free, I made one dessert to appeal to the adults, and another that was more kid friendly.
Lunch was set up buffet style, so I added my desserts and went out to sit under the umbrella where the wine was chilling in an oversized ice bucket and the conversation was already flowing.
ROSEMARY RICOTTA AND PINE NUT TARTS
30 grams of butter softened
1/3 cup honey
2 teaspoons of rosemary, finely chopped
500 grams of ricotta
2 tablespoons sugar
200 grams of Greek yogurt
grated zest of 1 lemon
1/3 cup golden raisins, chopped
1/3 cup pine nuts
Heat oven to 180C.
In a small saucepan, combine honey and rosemary. Stir over medium heat until simmering. Allow to cool.
In a food processor, combine ricotta and sugar. Process until smooth. With the motor running, add eggs, one at a time, processing until smooth. Add honey mixture, yogurt and zest. Pulse to combine. Stir in raisins.
Divide mixture among 6 ramekins, sprinkle with pine nuts.
Bake for 15 to 20 minutes, cool.
Garnish with whipped cream and grated lemon zest.
Recipe adapted from Woman’s Day
1 cup butter
4 ounces of semi-sweet chocolate
2 cups sugar
1 cup flour
1 teaspoon salt
2 cups chocolate chips
1 teaspoon of vanilla
1 cup cream
8 ounces chocolate, finely chopped
Heat oven to 350F.
Line the bottom of an 18 by 12 baking pan with parchment paper and spray with cooking spray.
In the top of a double boiler, over medium heat, helt butter and 4 ounces of chocolate.
In a large bowl, beat sugar and eggs until fluffy. Add flour and salt, mixing well. Add chocolate mixture, blending thoroughly. Stir in chocolate chips and vanilla.
Pour into prepared baking pan. Bake for 35 to 40 minutes, or until top is crisp and toothpick inserted in center comes out clean.
Cool before frosting.
Bring cream to a boil, stirring constantly. Remove from heat and add chopped chocolate. Stir to blend well. Spread over brownies.
Recipe adapted from The Northwest Arkansas Times, May 2012