Traditions are sometimes things we wait to enjoy yearly or seasonally, but why not enjoy them on a spur-of -the-moment occasion when grandma comes for a surprise visit? I find that sometimes waiting for traditions to reappear can be tiring, and treating yourself to some of your favorites spontaneously is good for the soul.
I wouldn’t be opposed to making Thanksgiving dinner in May and I sure wouldn’t mind an Easter pie in July. Those are just a couple of the treats I wait for all year — and sometimes the anticipation can be killer.
So when something comes along to trigger a memory of those patiently awaited-for treats, I can’t help but think that twice a year is always better than once a year.
Recently I received a container of fresh ricotta cheese inside of my farm share from Goodale Farms. My first thought was ricotta pie! Yes, a delicious cheesecake-like pie made with ricotta cheese would be just the ticket. I don’t think it could get any better.
I was drooling and I hadn’t even had the ricotta in my possession for more than a minute.
I knew it was time to break tradition and get out the pie pan. Ricotta pie is an Italian sweet that is usually served for special holidays, one of them typically being Easter. But Easter is more than eight months away and this ricotta cheese wasn’t going to last that long, Ultimately I had no choice in the matter.
So for those of you willing to break tradition, or start new ones, here is my recipe for ricotta pie. The crust is light and airy and the filling has just enough sweetness mixed with the flavors of orange zest and Amaretto to keep you coming back for more. Oh, it’s just divine. Best enjoyed slightly chilled and topped with fresh whipped cream.
I think I’m drooling again. Time for another piece.
Ricotta Pie
Serves 8-12
Ingredients:
For the crust:
2 whole graham crackers, original flavor
1 tablespoon sugar
1/4 cup of almonds, any kind will do
2 tablespoons unsalted butter, softened
Pinch of salt
For the filling:
3 cups whole milk ricotta cheese
6 large eggs
1/2 cup sugar
1/4 cup Amaretto liqueur, optional
2 teaspoons vanilla extract
1/8 teaspoon salt
The zest of one whole orange
• Preheat the oven to 350 degrees. Rub the 2 tablespoons of softened butter generously on the bottom and sides of a 9″ pie pan that is at least 1-1/2″ deep.
• Place the crust ingredients, graham crackers, almonds, sugar and salt, into a food processor and pulse until the mixture becomes ground into crumbs, but not a powder. Pour the crumbs into the buttered pan. Tilt and shake the pan, distributing the crumbs along the bottom and sides. Any crumbs that don’t stick just leave along the bottom. Place on a baking sheet.
• Mix all of the filling ingredients together in a medium-sized bowl. Beat slowly until well combined. Pour the filling into the crust, the filling should come almost to the edge of the pan.
• Bake the pie for 45-60 minutes. The edges should start to brown and a thermometer inserted in the center should read 160 degrees.
• Allow the pie to cool to room temperature. Refrigerate until chilled, about 1 hour. Slice and serve chilled.
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Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.
Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]
