|Meyer Lemon and Ricotta Puff with Macerated Strawberries|
Celebrate food and family, and start your day with a lovingly prepared breakfast from the heart of your own kitchen to express your appreciation. Most importantly give your Dad the royal treatment and treat him like a King. To celebrate Dad on his special day I tried this version of a puffed pancake, or Dutch Baby, from the San Francisco Chronicle.
While attending the Okanagan Food and Wine Writers Workshop last week I was thrilled to discover during one of the farm-to-table-dinners that red, luscious, strawberries were ready here in the valley. Strawberries are a sure sign that summer is coming, but you have probably noticed, it is coming slowly. What better way to bring in the season than to share this special treat with the ones you love. My own dad is on the other side of the country but as the old Crosby,Stills, Nash and Young song goes, "If you can't be with the one you love, honey, love the one your with."
With the fresh ricotta this is reminiscent of a cheese blintz. It is fair to say you can also use regular lemons for this recipe but Meyer lemons have a sweeter flavour. So celebrate Dad and enjoy another S-l-o-w Sunday. Today of all days is meant to be savoured.
**Meyer Lemon and Ricotta Puffed Pancake with the First of the Season Macerated Strawberries**
The macerated strawberries:
1 pint strawberries, hulled and sliced
2 tablespoons sugar, or to taste
Squeeze of Meyer lemon juice, to taste
1 cup whole milk
1/3 cup sugar, + more for sprinkling on top
1 teaspoon vanilla
1/2 teaspoon kosher salt
3/4 cup all-purpose flour
2 tablespoons grated Meyer lemon zest (preferably on a microplane)
2 tablespoons unsalted butter
1/2 cup ricotta cheese
1 teaspoon sugar
2 tablespoons heavy cream
Preheat the oven to 400F.
To macerate the strawberries, sprinkle the sugar and lemon juice, if using, over the fruit in a bolw and toss to coat. Depending on the sweetness of the strawberries, you will need to adjust the amount of sugar and lemon. Set aside while you prepare the pancake.
Blend the milk, eggs, 1/3 cup sugar, vanilla, salt, flour and lemon zest in a blender until smooth, taking care not to over mix.
Melt the butter in a 10-inch cast-iron or other ovenproof skillet over low heat on the stove, coating the sides of the pan as well as the bottom. Remove from heat and pour the batter into the skillet.
Whisk the ricotta cheese with the sugar and heavy cream in a small bowl; drop by spoonfuls into the pancake batter, spacing it evenly throughout. Sprinkle a little granulated sugar on top.
Place pan into the oven. Cook until the pancake is set and the top is puffed and golden, about 25 minutes.
Cut into wedges, and serve immediately topped with the macerated strawberries and collected juices.