Ricotta and Rosemary Crostini

This appetizer was so delicious and easy. It hardly needs words. A few simple ingredients and poof!, you are star in your kitchen. This crostini would be prefect for a party or just a snack. I have had about a hundred of them and am still making them every afternoon for myself. If you are going to pass for a party, I would use small rounds of baguette or you can even buy the ready-made toasted bread points as a short cut. I made mine big and thick and it, which made it more of a four bite dish. This flavor combination is fresh, creamy and sweet. The honey is a real surprise and it goes perfectly with the ricotta.

Ricotta & Rosemary Crostini

Forks & Amusement 2010

serves 4 for a starter

Toasted or grilled slices of bread brushed with olive oil, I used a rustic Italian bread and just popped it in the toaster. You could also broil it or grilling it would be delicious. Whatever you have time for!

3/4 cup Whole Milk Ricotta

Rosemary, a couple of sprigs chopped

Salt and Pepper

Honey

In a bowl, combine the ricotta with some of the rosemary you chopped and salt and pepper to taste. Top the bread with the ricotta mixture and drizzle with honey.

How simple is that?! This is amazing and I am off to make more for myself!

Enjoy!

xoxo

Erin

Irish Soda Bread

Being Irish and growing up in a house where St. Patrick's Day ranks right up there with Christmas, I have been taught how to make an Irish dinner. Corned beef with cabbage, boiled potatoes and soda bread remind me of springtime when I was young and the weather itching up into the 60s. This year I did not have the opportunity to make the entire meal as I had a girls night in at a friend's house. But, I knew soda bread would be a hit with the girls and a good way to celebrate the day. This recipe is easy (I feel like I say that with every post, but I swear I will only use the word when it really is!) and fast. I think I made the batter in about 10 minutes and that included sifting and measuring. I used raisins instead of currants as I am not a fan, so go ahead and add whatever you would like. Dried cranberries, chocolate chips, anything you like in a scone or a muffin would work. I even saw a recipe where they added rosemary and Parmesan, quite the way to incorporate Italian and Irish cuisine!

Grandma Clark's Soda Bread

The New Basics Cookbook

makes one 10" loaf

INGREDIENTS

• 6 tablespoons Sweet butter
• 3 cup unbleached all-purpose flour
• 1 1/2 teaspoons Salt
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 3/4 cup Granulated sugar
• 1 1/2 cup Dried currants
• 1 3/4 cup Buttermilk
• 2 Eggs; well beaten
• 1 tablespoon Caraway seeds (optional) I did not use them, not a fan!

Smear 2T of the butter evenly in a 10 inch cast iron skillet. (I used a 9" cake pan) Line the pan or skillet with a circle of waxed paper. Melt 2 more tablespoons of butter in a separate pan and set aside. Preheat oven to 350 degrees F.

Sift dry ingredients together. Add currants and toss well to coat. Whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds if you are using them. Mix till blended, but do NOT over mix. Spoon batter into the prepared skillet or cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.

Bake until golden brown and puffed, about 1 hour. Remove from oven and cool on a wire rack. Cut into wedges and serve warm.

I enjoyed this again today warmed up in the microwave, slathered with some butter and served next to my cup of tea. I felt the Irish in me and home once again.

Enjoy!

xoxo

Erin

Addicting Pumpkin Bread

I just got home from a great trip to visit my parents in Colorado. My mom is who taught me how to cook and has some fantastic recipes for the fall. This first one is for a pumpkin bread so moist you won't believe it. It is delicious for breakfast as well as for dessert with a scoop of ice cream. This is an easy recipe and makes 2 loaves, so make one for yourself and use the other as a gift.

Pumpkin Bread

4 eggs, beaten

2 cups sugar

1 cup brown sugar

1 cup vegetable oil

2/3 cup cold water

1 lb canned pumpkin

2 1/2 cups of sifted flour

1 1/2 tsp salt

2 tsp baking soda

1 tsp each nutmeg, cinnamon, ground clove

Mix ingredients together until smooth using a hand mixer or stand up mixer. Fill two loaf pans about half way up the pan. Bake at 350 degrees for 1 1/4 hours. Enjoy!

My mom also told me that these freeze nicely. I like to cut a piece off and stick it in the microwave until warm and then serve with a pat of butter. Totally decadent, but so great on a crisp fall morning.

xoxo

Erin