Bubbling in the Cauldron: Three Cheese and Caramelized Onion Grilled Cheese

 

I found out today that Friday April 12th  is National Grilled Cheese Day. For someone like me, that's perfect. Cheese is actually my favorite food. I am told that it's an addiction, but I really don't care. Grilled cheese is one of my all time favorite comfort foods and there are so many different varieties. Generally I don't think that there's anything better than a plain old fashioned grilled cheese with   American cheese and tomato soup. I know, I know....

That being said  my favorite restaurant in NYC Artisanal is having a contest to come up with a fabulous new grilled cheese sandwich to put on their menu and I decided to try to come up with a submission in hopes of winning a fabulous dinner in their private cave.

I took my inspiration from my favorite appetizer in the world, the simple yet sublime Gougere. A Gougere is a simple puff pastry with with flavorings added and baked into warm little balls of cheesy deliciousness. They're cheese puffs, but  to call them that is actually an insult.A perfect Gougere is a sublime little puff of Pate a choux (think cream puffs!) filled with spices and cheese. I make mine with gruyere, jarlsburg and cumin and I love them.

 This grilled cheese began with me caramelizing the onions and ended with sandwiches of fresh pumpernickel bread and three different cheeses; Gruyere, Jarlsburg and to add the cumin flavor , a delicious Leyden which is a medium hard nutty cheese reminiscent of a Gouda  and is studded with cumin. I added apples and mustard seed to the onions because I wanted the touch of sweetness. I have to admit that it was very very good!

 

You will need for each sandwich:

 2 tablespoons of Caramelized onions.  I caramelized my onions with a few apples, a touch of honey, balsamic vinegar and mustard seed, but plain lightly salted caramelized onions would be just as delicious!

Two slices of a fresh Pumpernickel Boule about 1/2 an inch thick. (I got mine at Whole Foods)

2 or 3 hand sliced thin pieces EACH of Leyden, Jarlsburg and Gruyere.

1 or 2 slices of organic Black Forest ham  ( I didn't use it as we are not eating meat right now but I thought that it could be a great smoky addition)

1 tablespoon of Pasture raised organic butter 

 

The preparation is simple!

Lay the cheese in alternating layers on the pumpernickel bread and top with the onions. Close the sandwiches and  melt the butter in a  cast iron pan. Lay the sandwiches in the pan and begin to grill them. Take a manual panini press or if not a cast iron pan lid and press the sandwiches. They are done when the cheese is melted and the bread is delightfully buttery and crisp. 

Serve with a side of mushroom soup or an arugula and walnut salad! To drink I'd choose a delightfully refreshing hard apple cider or apple lambic!

 

 

 

 

Bubbling in the Cauldron : Roasted Pork Tenderloin with Peaches and Fresh Herbs

 

I'm a big fan of Sunday dinner. I love planning for it, shopping for it and slowly and delightfully cooking it.  Today I'm making a slowly roasted pork tenderloin. Lately it's been so very snowy and when the weather turns wintry like this I long for a smell that says that all is well, the larders are full, the hearth is lit and the cats are happy. In my home such a day calls for a beautifully roasted piece of meat that I've laced with fresh herbs and fruit so here is my recipe for a lovely roasted pork tenderloin that is a delicious addition to a cold winters night. 

 

This is a very simple recipe so feel free to have fun with it and make it your own! Take a sustainably raised pork tenderloin and rub it with a paste of garlic oil ,chili sauce, fresh rosemary, sea salt, pepper and sage and let it marinate for several hours. Layer a baking dish with slices of cappicola ham (either sweet or spicy will do depending upon your taste!) and lay the pork tenderloin on top of it.

 

Slice about 5 yukon gold potatoes into 1/2 inch slices and place  them in a roasting pan. You'll also need a jar of whole peaches in light syrup, (the spiced ones are especially good and please reserve the syrup!) to layer in between the potatoes. Take a good sized red onion, and slice it thinly and sprinkle it all over the pork, potatoes and peaches. Slice a nice size bunch of green onions into about 2 inch pieces and sprinkle them all over top! 

 

In a bowl place a cup of savory barbecue sauce, 6 cloves of crushed fresh garlic, about 1/3 cup of chopped crystallized ginger and about 1/4 of a cup of hoisin sauce. Stir into this mixture the reserved peach syrup and pour it all over the meat and vegetables. Roast for about 25 minutes per pound in a 350 degree oven, basting frequently. The meat will caramelize on the outside and is delicious . Let the pork sit for about 20 minutes before slicing. Arrange the slices of pork on a pretty platter with the onions, potatoes and peaches as a side garnish.  On the stove whisk together 1 tablespoon of butter, 2 tablespoons of peach jam and 1 tablespoon of sweet sherry as a glaze and brush this over the top! 

 

I serve this roast often with pumpkin soup, and a salad of roasted beets , arugula,red onion,  a touch of creme fraiche and a bit of caviar. Another wonderful accompaniment would be a small plate of gnocchi dressed with olive oil,  garlic, walnut's  and spinach.  I'm generally a wine drinker, but in this case the absolutely to die for Organic Apricot Ale from Sam'l Smith is the way to go. Just trust me on this one please! The fragrance is sheer and shimmering summertime in a bottle!

 

For fun this pork tenderloin will also make a wonderful hors d'eourve if you're in the habit of making your own potato chips! If you've never made your own potato chips before it's really fun and terribly easy. Bring some fresh peanut oil up to frying temperature (you'll know it because when you toss a test chip in it will instantly begin to bubble!) and slowly add potatoes that you have sliced very thinly and patted dry. Watch them and take them out of the oil when they are a little more than golden and drain them on a paper towel. That's all! Just take a fresh chip and put a shred of the pork loin on top of it with a dollop of a chutney made from caramelized onions, blue cheese and peaches. A fresh sage leaf and a bit of crystalized ginger completes this ambrosial treat!

 

 

Whatever you're eating tonight please remember to take the time  to set the table, light some candles, play some music and enjoy your dinner slowly with someone  special even if it's just yourself and the cat! No one deserves the kid glove treatment more than you and your family who will remember it long afterwards and besides absolutely nothing can make the heart warmer than a delicious meal savored slowly with those you love!

 

So what are you cooking today? Recipes please!

Bubbling in the Cauldron : Soup for Supper!

 

I love soup for supper! In fact, I've never met anyone who doesn't enjoy a steaming bowl of great soup, along with some good bread and a salad on a cold winters night! Last nights inspiration came from a wedge of Rogue Creamery's "Smoky Blue" that was leftover from our Winter Solstice party and a bottle of Tawny port that I hadn't yet put away! Add a bit a bacon, some potatoes and a generous ladleful of cream and you have a very elegant soup that you'll definitely want seconds of. 
I've added a description from IGourmet for the Rogue Creamery blue. It's guaranteed to make you want to run out and buy the biggest chunk of it that you can afford! Trust me, it's worth it! The fragrance alone is incredible but the cheese is buttery and delicious .  So far I've melted it on hamburgers and pork chops,  crumbled it into salads, made this soup and served it with pears, grapes, apples and crusty bread.  Rogue Creamery smoky "Oregon Blue" can be found at any great cheese  counter near you! Don't buy it just on my recommendation though…Ask for a taste. Your senses will begin to dance…I promise!

"Rogue Creamery's "Oregon Blue" was the first blue cheese ever made on the west coast and they thought it only fitting that this cheese become the first blue cheese ever smoked. The result is magic! "Oregon Blue" is a classic Roquefort style blue cheese that is cold smoked 16 hours with Oregon Hazelnut shells. The smoking process releases a sweet creamy Smokey flavor that balances both the sharp blue flavor and sweet creamy flavor of the 100% natural full cream sustainable milk from Bonanza View Dairy."

This soup recipe is very simple. Just saute a cup of chopped onion, some fresh sage and about a cup and a half of diced, naturally raised bacon with a half a stick of butter in a stockpot until gently browned. Add 3 cups of diced yukon gold potatoes and 6 cups of good chicken broth and let the whole thing simmer for about 20 minutes. Then add about a tablespoon of fresh thyme,  2 and a half cups of crumbled blue cheese, for this I used a combination of the smoked blue and some stilton. Stir that in (it melts easily) and add a pint of heavy cream. (I said this was delicious but I didn't say it was low cal!) Let the whole thing just simmer nicely for about 10 minutes and then add about 2 shot glasses of port and give it one or two turns with an immersion blender ! This last step isn't necessary, but I like my soup a bit creamier! Last but not least,  I  added some chopped green onion and grated fresh apple for a pretty garnish. A twist of a pepper grinder makes it piquant, but you probably won't need any salt!

I served this last night as a main course with a simple salad of fresh pear and red onion dressed with a French apple cider vinegar and a bit of garlic oil and of course, lots of crusty good bread!  A glass of "Angry Orchard" or any other  hard cider is the perfect compliment for this soup, or a white wine that's a tad sweeter, perhaps a viognier ?  There is some of it leftover so tonight I will probably serve it as a first course with a pear and pecan puree  and a tiny bit of shredded organic ham for the garnish alongside the chicken that I'll set to roasting in the oven very soon!

So tell me. What are your favorite soups  to keep you warm on a cold winters day?

To stay in touch with me please feel free to go to http://www.facebook.com/bethschreibmangehringholistichealthcoach where you will recieve regular updates featuring recipes and information about my Natural Chef and Holistic Health consulting programs. My official website is www.bethschreibmangehring.com

This was first published on my favorite perfume blog Perfume Smellin Things in my "Foodie Sunday" column.

Bubbling in the Cauldron: Truffled Roast Chicken with Fine Herbes

To me, roast chicken is one of the simplest and most elegant dishes I make. I know that in this day an age of ever ready rotisserie chickens (which are delicious and perfectly acceptable if you don't have time!) that perhaps its not necessary to do it yourself, but I promise you that once you try you'll be hooked on the flavor, to say nothing of the aroma. This is one of those "put it in the oven and sit down with a cup of tea and a good book on a Sunday afternoon" kind of meals and I promise you that it is easier to make than you think! A perfectly roasted chicken is simply of combination of patience, slow cooking and frequent basting. It's a bit of kitchen meditation that I love because it touches on all senses! 

 The delightful free range bird that I roasted last Sunday ended up in sandwiches on Monday, stir fry with snow peas and shitake mushrooms on Tuesday and as a delightful pot of stock on Wednesday! I will only use free range organic birds and this is because I abhor factory farming.

Warning- this is where I get a bit preachy! I love animals and I can't support that system.  I am also really  sensitive to hormones and antibiotics, and I don't get the same physical reaction from the organic birds as I do the others. Factory farmed chickens have  been tortured by the time they get to your table...they've been fed poorly and over- supplemented and debeaked, a practice that really should have to be experienced by those  who continue to perpetuate it.  

So instead, why not give yourself the pleasure of  going to the local farmers market if you have one near, choosing your own chicken and talking to the farmers that raised it. It's really not that much more expensive and it's really a great experience in getting to know all about  your food and where it's coming from. Lot's of local farmers have started raising the beautiful heirloom varieties of chickens and they really do taste better and you have the pleasure of knowing that your food is coming from a sustainable system.  For me, that always enhances the pleasure and the farmers who raise the birds ALWAYS have great recipes that they're just dying to give to you!

 

So here's the caveat!  This is not a low calorie, low cholesterol recipe! However I deem most delicious things fine in moderation!  

To start , I rinse the bird inside and out, neck, gizzards and all. To be truthful, I roast the "nasty bits" (as Anthony Bourdain calls them!) but never eat them , choosing instead to share them with the dog!  They do  lend a wonderful rich flavor to the drippings as they are roasting so don't  throw them out if you can help it! After the bird is rinsed, I take my cast iron roasting pan and lay a mirepoix of fresh vegetables on the bottom.

A mirepoix is a combination of diced carrots, onions, golden beets and celery, and is an excellent moistening base for many different types of roasts.Then season the vegetables with a teaspoon of fresh sage and a bit of salt and pepper and drizzle them with a bit of good ollive oil.

 Next I soften a stick of salted butter and add to that about a tablespoon of white truffle oil (a little goes a long way!), and some dried herb's de provence. You can also use a mixture of Boursin cheese (the garlic and herb type) mixed with the butter...Yummm! With both hands gently start from the opened cavity and loosen the skin from the bird without removing it. Really what you are trying to do is just get room between the skin and the meat so that you can season it. Then take small handfuls of the butter mixture and rub it underneath of the skin onto the breast meat. Take whatever butter is left and rub it onto the the skin. Sometimes I take several slices of really good bacon (I told you that this was a dietary nightmare:) and lay them on top of the chicken as well, the bacon really flavors the pan drippings.

Then, take one large yellow onion and quarter it, one meyer lemon (cut in half) and several good sized sprigs of fresh rosemary and stuff it into the cavity of the bird and finally add a cup of water. You will probably need to add a bit more water along the way, but you never want it to be  to juicy! Place the chicken breast side up onto the vegetables and put the whole thing into a 375 degree oven. I like to roast my chicken slowly, basting frequently. After about 50 minutes, I turn the chicken upside down so that the juices from the dark meat flow into the breast, keeping the whole bird moist. I roast the chicken like that for another 1/2 hour and then turn it right side up. At this point it will definitely be browning but not yet crackly and golden. Turn the heat up a   bit and watch carefully. Keep basting the chicken with the drippings for about another 15 minutes and you'll be rewarded  with a golden skin and very moist flavorful meat.

Take the chicken out of the pan and place it on a wooden carving board so that it can rest for a few minutes because as it cool the juices will settle back into the bird. If you carve it when it is hot, the meat will be very dry. Take the roasting pan and place it on the top burners of your stove and turn the burners onto medium. Reduce the pan mixture by about a third (whisking consistently...you want to get the good browned bits up!) and then add 1 cup of white wine or sherry that you have enhanced with a tablespoon of  organic chicken stock base , 1 scant tablespoon of saucing flour and a pressed clove of garlic. Whisk the wine mixture into the sauce and let it cook for a few minutes and then add a good knob of butter  and a tablespoon or two of heavy cream, both of which will give the sauce a lovely sheen.

I have added sliced mushrooms to the sauce as well with delicious results. Remove the vegetables from inside the bird and discard. Slice the chicken and serve each portion with a few tablespoons of the sauce. I love to serve a side of  steamed asparagus with this and some lightly buttered egg noodles or gnocchi.  A simple green salad with walnuts,  a bit of fresh pear and blue cheese is also a perfect compliment.

A glass of white wine, hard cider or champagne will complete this feast and some really good bread to enjoy with the gravy.  

Please visit me at http://www.facebook.com/bethschreibmangehringholistichealthcoach

 

 The gorgeous photogrpah came from http://communitychickens.blogspot.com/2012/10/got-pumpkins-make-chicken.html#.UO7Fr4njl9k

We gather together....Happy Thanksgiving with love from The Windesphere Witch

Happy Thanksgiving to all of you! Wishing that your day be wonderful and filled with blessings no matter where you are, who you're with or what you're eating!

Brussels Sprouts au gratin

Garlicky creamed spinach

Sausage, Chestnut and Cornbread Dressing

Potatoes for Mashing

The Turkey, brined, stuffed, glazed and ready for the oven

Bubbling in the Cauldron: Prayers and Pumpkin Soup

 

What a week. For all of you who were in harms way, please know that you have been in my thoughts and prayers almost continuously since Hurricane Sandy began her deathly approach. Here in Northeast Ohio, many of us are still without power…trees upended everywhere and our lives generally disrupted by having to be rerouted continuously due to flooding streets and rising rivers. However, that is nothing compared to the devastation that I see every time I turn on the news or receive a picture text from a friend on the East Coast. Our hats go off to the first responders who put themselves in harms way continuously to keep us safe and to get our infrastructures up and running again. They are the real heroes of this tragedy and often underappreciated unless you have the opportunity to have one of them touch your life at a time when you need it the most. 

 

The night after Sandy hit, I had the opportunity to be in the offices of command central for the American Red Cross in Cleveland where I saw first hand exactly who they were and how they respond  in a crisis like this.  They are an amazing organization that utilizes cash to continue to respond to imminent disasters like this, they have no need for canned goods.  Here is the number that you can text if you wish to make a donation – simply text“REDCROSS” to 90999 to make a 10.00 donation. 

 

If you want to donate canned goods here is the link for Feeding America , an organization that will tell you how to donate food and has a terrific food bank locator on their site. They  can be found at  http://feedingamerica.org/ 

 

 Last but not at all least is my personal favorite, The Salvation Army. I was a “Soup Sister” for years, spending lots of time out on the trucks with my son going into the neighborhoods that they served and dishing out bowls of soup and bread at all of the shelters across Cleveland. Their motto, “We combat natural disasters with acts of God” is pretty apt….they are some of the most caring and dedicated volunteers that I’ve ever met. They are in the thick of this disaster working alongside the Red Cross providing meals, blankets and spiritual counseling to those who have been hit hardest.  It is because of them that I even have a brother. During the war, my parents were stationed in Jackson, Mississippi and Stephen got very sick. My father was not with her at the time, off somewhere for training.  It was determined that he needed to get better medical care and that they would have to somehow get back to Cleveland. In desperation my mother went to many organizations only to be met with no helpful response. A Navy Chaplain from the base pointed her to The Salvation Army who got her and my brother home, consequently saving his life. She   volunteered for “The army” as she called them right up to the day that she died.  They can be found at  http://www.salvationarmyusa.org/   

 

 

So because this is Foodie Sunday and really this is supposed to be about food I’m going to leave you with a recipe. It was fascinating and wonderful to me that as  the storm was approaching, that all of my friends who were in it’s path were cooking. They’d been out already to get firewood and extra blankets, water and canned goods. However, human nature had taken over and they were making crockpots full ofstuffed peppers and enough mashed potatoes to feed armies, meatloafs for sandwiches and huge casseroles for their families that would have made any churchlady proud. In times like these we cocoon ourselves with those that matter most to us.  We comfort them with flavors that we know will soothe them through the  storm and beyond.  I lay in bed with Jim that night listening to the massive gale winds that were blowing off  of Lake Erie and wondering if I would have a roof over my head in the morning. We awoke the next day and we had been spared, but the news was almost too much to bear. But then the texts started flooding in ; ”we’re fine and the meatloaf was wonderful.” “We don’t have power but we have plenty of soup and lots of propane”, Hey Aunt Beth….We can’t get out ..everythings flooded around us  but we have stuffed peppers and pie..wish you were here!”. That last one made me cry as I wished I was too. 

 

 I was reminded immediately of that great old hippy saying….”we are all just humans being” and I went downstairs to the kitchen and made a pot of soup grateful for that bit of technology that could keep us connected during such a perilous time.

 

So here you are! This is a recipe that I made every year for a fundraiser called “Giggles and Ghosts” that the soup sisters held for the Salvation Army. It was a wonderful benefit, in true Soup Sisters fashion we cooked everything and fed hundreds, raising lots of cash as well as donations of clothing ad food that we would then take down to the center. I love this soup and you will too. It’s rich , delicious and very easy to make. You can make enormous pots of it, eat well for days and never ever tire of it.it's that good!

 

  Pumpkin and Peanut Butter Soup

Take a chunk of excellent butter and melt it in a soup pot. Add 2 chopped spanish onions and 2 chopped shallots.  Saute the onions until they are translucent and add 3 large cans of cooked pumpkin and several quarts of really good chicken stock. Bring the whole of it to a simmer and let the flavors blend!  I whisk in a cup of chunky peanut butter  even more depending upon the taste. After it has simmered for about 20 minutes, stir in a quart of organic half and half. I always use organic milk or cream if possible because I've discovered that the texture is much finer and the taste is just that much better.  You can use an immersion blender after it's cooked to really make it creamy if you like.

Add salt and pepper to taste and about a 2 tablespoons of good curry powder.  You can also add a 1/4 of a cup of Calvado's (an apple brandy) if you'd like. I've also made this soup with butternut squash, halved and roasted with butter,olive oil,cinnamon and a bit of real maple syrup. I usually roast about 4 large acorn squash to get the amount of pulp that I need. The canned squash just doesn't seem to have thenutty flavour that the roasted does and the texture is exquisite. Making this will take some extra time, but I promise you that it's worth it. A lovely glass of wine and a bit of cheese while you're waiting should make the task really bearable, let alone the aroma of the roasting squash!

Wherever you are , please be safe and know that my arms are wrapped hard around you. If you need help and don’t know where to turn, here’s my number- 440-941-5186 , feel free to text me and if I'm able help in any way or you just need a shoulder for a moment , I’ll be there.

 

Godspeed and know that you are loved,

Beth

 

 

                           This was originally published in www.perfumesmellinthings 

 

Bubbling in the Cauldron...Roasted Pumpkin Seeds

Tuesday night my friend Bethane and I decided to carve our pumpkins. We had a blast, sprawled out all over her kitchen floor like kids, laughing and drinking wine and reminiscing about times shared.

 With the exception of one gory fight that left us not speaking for over 6 months we've been friends for over 30 years and I always say that she's more like my sister which means that we always have loads to laugh about over the many shared bottles of wine and mischievous escapades. 

My pumpkin's on the left and her's which ended up looking just like her cat Thistle is on the right:)

Now...what to do with all of those seeds. Both of these pumpkins were full of them and the walls were incredibly thick and fleshy. I predict a long , cold winter but at least we'll have roasted pumpkin seeds!

 

BOO!

 

Rinse the seeds of the remaining strands of pumpkin

 

Put them in a wok and begin to slowly roast them. I use about two tablespoons of butter and when they begin to dry out I add salt, pepper, a tablespoon of maple syrup, 1 of teriyaki sauce,1 of minced garlic and 1 of chili sauce . Continue to stir until coated and roasted.

 

 

They will be a bit sticky but they will be delicious. Sprinkle them on to salads or serve them as a wonderfully chewy autumn snack with drinks

Bubbling in the Cauldron: Homemade Maple Pumpkin Spice Latte's !

My Homemade Pumpkin Spice Latte

Last week a good friend of mine posted a recipe for homemade Pumpkin Spice Latte's. While fairly intriguing, the recipe had a bit too much white sugar in it for my liking. However, my husband loves Starbucks Pumpkin Latte's and looks forward to them all year, so I was determined to take a stab at creating one that might be a wee bit healthier.  This is the result and judging from his truly satisfied expression I succeeded! Happy Husband..Happy Life..Happy Life..Happy Wife :) My guess is that this would be even more bewitching on a chilly autumn night with a warming jigger of brandy stirred into it,  a crackling fire and maybe a piece of pumpkin pie! 

Ingredients   3 Tbsp unpacked brown sugar      2 tsp ground cinnamon      3 Tbsp maple syrup      2 Tbsp light whipping cream      2/3 cup(s) canned pumpkin      1 1/2 cup(s) black coffee      1 1/2 cup Blue Diamond Almond Breeze Milk Alternative    Instructions: Brew the coffee and in a saucepan whisk together the other ingredients. Heat until boiling and stir gently. Pour the heated milk,pumpkin and spice mixture into a vitamix or blender along with the coffee. Blend until smooth and pour into mugs. Top with a sprinkle of cinnamon and enjoy!

The Witches Kitchen: French Canadian Maple Pie

 

Every now and then a dessert can render me speechless. This French Canadian Maple pie is simply the best pie that I've ever tasted. Nothing needs changing. The recipe below comes from my facebook friend Margo who lives in Vermont, so of course she'd know a thing or two about maple syrup. The only sadness I have is that my father didn't live long enough for me to bake it for him. He loved all things maple and this would have had  him incoherent. Its amazing to me how 5 simple ingredients can meld together to create something so sublimely and intoxicatingly wonderful. My kitchen smelled as if I'd spilled  a bottle of syrup all over my woodstove...or like I'd stumbled into a sugar house in February.  When I cut into it the rich filling was still warm and the butter was dribbling out. Whipped cream was a bit like gilding the lily, but in the most perfect way. Ice cream would be too much. All I can say is enjoy. It's just perfect and just in time for your Thanksgiving table and my Halloween party!  

 

 

FRENCH CANADIAN MAPLE PIE
Ingredients: 
One prepared pie crust to line an 8-inch glass pie plate
2 eggs, room temperature
½ c. heavy cream 
1 2/3 c. packed brown sugar
1/3 real maple syrup (preferably dark amber)
2 tsp. unsalted butter, melted

Method:

Preheat oven to 350° F. Whisk together eggs and brown sugar until creamy. (I use electric beaters.) Add cream, maple syrup and melted butter. Beat until smooth. Pour into prepared pie shell. Bake at 350°
F oven for 55 – 60 minutes until crust is golden and filling still quivers. It will set as it cools. Very rich – serve with Cool Whip.


Note: a larger pie pan will require partially baking the crust. To do that, line the crust with aluminum foil and weight it down with pie weights. Usually 400 degrees for 10 minutes will be enough.

Margo Howland

An easy lovely summer breakfast!

 

One of the things that  I do miss the most on my gluten free diet is cheesecake! However I found this delightful baked lemon flavored ricotta cheese at Whole Foods yesterday and turned it into .......

Lemon Baked RIcotta

Freshly baked, lemon infused buffalo ricotta with raspberries, lemon balm, lemon basil,lemon thyme and a drizzle of raw honey...

Such an easy gluten free breakfast!