In Honor Of Fake National Ricotta Day

Sometimes you want a dainty waffle to eat, pinkies out, while wearing frilly blouses and listening to classical music.  Contrary to appearances, this is not that waffle.  Here's a he-man waffle cloaked in feminine finery, a little froofy garnish masking a substantial, filling interior courtesy of the man of the hour, ricotta cheese. 

In my humble opinion, ricotta merits its own food group.  Anyone who's ever eaten lasagna appreciates the creamy je-ne-sais-quoi this soft, fresh cheese can add to savory dishes, but it also marries well with sweet.  Ricotta fritters showered with powdered sugar?  Mmmm.  A bowlful of fresh, whole milk ricotta drizzled with honey?  Aaaah.

In honor of National Ricotta Day, which I've just made up but decided should be today, I've created these waffles.  Yes, they're scented with lemon and dolled up with zest, but make no mistake: 2 squares of these will fill your belly no matter what your size, gender, or hunger quotient may be.

And if you have other favorite uses for ricotta, please speak up.  In honor of National Ricotta Day and all.

...

Recipe for Lemon-Ricotta Waffles

This recipe makes 3 Belgian-waffle-sized waffles, but they are extremely filling.  Therefore, I hereby declare they will feed 6 people. 

2 tablespoons butter

2 cups flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon lemon zest (packed), plus additional for garnish

2 eggs, lightly beaten

1-1/4 cups milk (I used skim)

1/3 cup ricotta (I used part-skim)

1/2 teaspoon each almond, lemon, and vanilla extract

Warm maple syrup, butter, and blueberries, for serving

 

Preheat your waffle iron and coat with nonstick cooking spray.  Melt the butter and set aside to cool.

In a medium bowl whisk together the flour, sugar, baking powder, salt, and zest. In another medium bowl (or even a 2-cup glass measure), whisk the eggs, milk, ricotta, extracts, and melted butter.

Pour the wet ingredients into the dry and stir to blend.  Do not overmix.  (Batter will be moderately thick.)  Scoop about 1 cup batter in the center of your waffle iron and cook according to standard-wafflemaking procedure.

Serve 2 squares per person (seriously, no more), sprinkled with blueberries, additional lemon zest, butter, and maple syrup.

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Comments

[LarryF]

Hi Cheryl -- I could not agree with you more. Fresh ricotta is the ever-so-scrumptious uncheese. Mix in some fresh, plump blueberries and honey on a warm summer evening after dinner and you have the ultimate refreshing and satisfying dessert. Better yet, how about that same treat as a breakfast? And without all the calories and cholesterol... Versatile and guilt free fixings! Meanwhile, your waffle recipe is inspiring. It's Mother's Day tomorrow... Hmmm. Can you say breakfast in bed?

[Colin Rule]

(A note from the dishwasher: you're going to want to do the dishes soon after wolfing these down, because when this waffle batter dries, it's a challenge to clean it off!)

[Cheryl]

Larry, uh, yeah -- I can most definitely say breakfast in bed. In fact, I said it this morning (Sunday) and voila -- breakfast appeared. Not sure what'll happen if I say it tomorrow, though.

As for you, Colin, just be glad I don't grind my own sausage.

[Lisa Hoffman]

These sound delicious. I'm a big waffle fan and always looking for the "best" recipe. Do you have to use a belgian waffle maker? We only have the other type.

[Andrew Pearlman]

I am resisting the temptation to make a "grind my own sausage" joke here. But I'm pretty sure Colin is glad about it.

[Cheryl]

Lisa, The other type of waffle iron should be perfectly fine -- you may get an extra waffle in fact. Just be careful not to overcook them. You want a soft, yielding texture.

And Andrew, I appreciate your maturity and restraint. I know it's tough...