Friday, January 2, 2009

First brunch of the year

I found this recipe about a month ago, and just reading it I knew it would be a perfect new year’s brunch : ricotta pancakes along with caramelized apples topped with cooked prociutto drizzled with warm maple syrup. I could feel how the rich sweetness of the maple syrup would pair perfectly with the saltiness of the prociutto and I couldn't wait to try it.

I made the pancake batter with a mixture of ricotta, buttermilk and organic lemon zest and peel. The apples were quartered cored and peeled, then tossed in melted butter and maple syrup and cooked in a warm oven until slightly browned on top. The prociutto was cooked on a baking sheet for about 10mn until crispy.

The result was up to my expectations. The ricotta made these pancakes unbelievably moist even though thoroughly cooked. The different textures gave the whole dish a certain dimension : the crunchiness of the salty procuitto against the melt-in-your-mouth consistency of the fruity apples. Just plain beautiful to start off the year on a sweet note.

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