Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Friday, November 19, 2010

Someone is Calling for Me

Recipe from Curtis Stone

via The Barefoot Contessa

(Serves 4)
18 ounces fresh blueberries
1/4 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves (optional)
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup sugar
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter
Butter, for serving
1. To make the blueberry compote: Combine the blueberries, sugar, lemon zest, and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar dissolves. (Don't let the berries cook too long or they will become mushy and lose their beautiful shape. Doesn't that sound awful!....I'm glad we're talking about berries♥.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.
2. To make the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl; then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk until just combined.
3. Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.
4. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook for about 3 minutes per side, or until the hotcakes puff, become golden brown, and are just cooked through.
5. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter

Serve immediately.
(... and you will immediately become very popular!)

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1 comment:

Marci said...

Oh my goodness...that looks DIVINE!!!