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FareShare Gazette Recipes -- October 2002 - R's


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Ricotta Cheese Crepes With Persimmon Apricot Marmalade

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                        * Exported from MasterCook *

          Ricotta Cheese Crepes With Persimmon Apricot Marmalade

Recipe By     :Marty Semola, Executive Chef of The Ritz Carlton Hotel
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-10 Oct. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             ounces  bread flour
  4             ounces  cake flour
                        or 8 ounces of all-purpose flour
  1                can  be substituted for both flours
  1              ounce  sugar
     1/4         ounce  salt
  3                     eggs -- (3 to 4)
  16            ounces  milk
  3 1/2         ounces  oil
                        or clarified butter
     3/4                dry ricotta cheese
  1                     egg yolk -- beaten
     1/2    tablespoon  melted butter
     1/4      teaspoon  salt
     1/4      teaspoon  cinnamon
  1         tablespoon  sugar
                        **PERSIMMON/APRICOT MARMALADE**
  1              pound  rehydrated dried apricots
  2                     ripe persimmons -- (2 to 3)
  1                cup  sugar
  1 1/2    tablespoons  lemon juice
     1/4      teaspoon  ground cloves

Sift flour, sugar and salt into a bowl. Add the eggs and just enough 
milk to make a soft paste with the flour. Mix until smooth and lump 
free. Gradually mix in the rest of the milk and the oil. The batter 
should be the consistency of heavy cream. If too thick, thin with a bit of 
water. If it has lumps, pour the batter through a fine strainer. Let the 
batter rest for 2 hours before making crepes.

Rub an 8-inch crepe pan, or non stick skillet, lightly with oil. Heat 
over moderate heat until very hot. Remove the pan from the heat and pour 
in 3 to 4 tablespoons of the batter. Very quickly tilt the pan to cover 
the bottom of the pan with a thin layer of batter. Immediately dump out 
any excess batter since the crepe must be very thin. Return the skillet 
to the heat for 60 to 90 seconds until the bottom of the crepe is lightly 
Flip the crepe over and lightly brown the other side. Slide the finished
crepe onto a plate. Continue making crepes until the batter is finished
and stack them on the plate. Cover the finished crepes with plastic wrap
and refrigerate until ready to use.

For filling, pour ricotta cheese into cheesecloth and tie the cloth in
a knot. Put a weight (or filled can) on top of cheese and place over a
colander to drain overnight.

Mix the cheese, egg yolks, butter, salt, sugar and cinnamon. Place 2
tablespoons in the center of each crepe and roll.

Crepes may be filled in advance and kept in the refrigerator until ready
to serve.

Just before serving, bake in a 250 degree F oven for 15 minutes. Serve
crepes warm, sprinkled with a bit of cinnamon and powdered sugar to
garnish the plate. Top with persimmon and apricot marmalade.

To make the marmalade, cut apricots in half and reserve. Cut out the 
leafy base from the persimmon then quarter fruit lengthwise. Skin each
quarter with a knife. Cut the skinned persimmons into small pieces.
Combine the fruit into a non aluminum saucepan with the sugar, lemon
juice, cloves and apricots.

Simmer slowly for 20 to 30 minutes, stirring constantly, not letting the
marmalade come to a boil. Reduce this mixture to a jam like consistency
and chill.

Recipe Courtesy of Marty Semola, Executive Chef of The Ritz Carlton 
Hotel, Philadelphia

Television Food Network; Pick of the Day with Curtis Akins; Ricotta 
Cheese Crepes With Persimmon Apricot Marmalade

MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 18 October 2002.

               - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 269 Calories; 12g Fat (39.2% 
calories from fat); 5g Protein; 36g Carbohydrate; trace Dietary Fiber; 
71mg Cholesterol; 312mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 
0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

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