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04/07/2022 12:01 AMIt was an interesting week.
I had my two cats to keep me company, along with an adorable French poodle, Gaston. Gaston’s person, Jacques, was away visiting friends in California.
I hadn’t had a dog in decades. We lived with dobermans, retired greyhounds, and one whippet. Still, it was different caring for a grown poodle who was smaller than one of my cats, Hiboux. Interestingly, Hiboux and Gaston acknowledged each other immediately and, while they didn’t hiss or growl at each other, they nicely stayed in their own lanes.
On Oscar night, I’d invited friends to have dinner at my condo so we could watch the Oscars on my big television. Karen and Sue brought chicken wings with two dipping sauces and a big bowl of fruit. Libby and Lee made puff pastry filled with savory mushrooms and onions.
The latter couple also brought their own pup, Maya.
I made Cincinnati chili and Caribbean corn bread along with a salad, and for dessert we had chocolate cake and ice cream. We each had ballots for the Oscars, but few of us had seen all the movies.
This morning, I’m planning for more get togethers for the holidays ahead. I mentioned ricotta pie in last week’s column. I don’t think I’d ever made it for my daughter, due in two weeks. It is one of my favorite recipes.
Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.
Ricotta Cheese Pie
For the crust:
1 cup melted butter
1 tablespoon sugar (no sugar if using cookie crumbs)
1 cup graham cracker crumbs
(or chocolate wafer cookie or vanilla wafer crumbs)
For the filling:
2 cups ricotta cheese or cottage cheese
1 cup cream
1 cup sugar
1 teaspoon salt
3 tablespoons flour
4 eggs
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Preheat oven to 350 degrees and butter, or spray with nonstick cooking spray, a 9-inch spring form pan. Wrap the outside of the pan with two layers of heavy aluminum foil
For the crust: In a bowl, combine crumbs, sugar, and melted butter (this can be done in the food processor). Press crumbs evenly over bottom of pan. Refrigerate while you make the filling.
For the filling: In your food processor or electric mixer, mix ricotta, cream, and sugar until well blended and smooth. Beat in flour and salt, then add eggs, one at a time, processing or beating until incorporated. Finally, add vanilla extract and cinnamon and process until incorporated. Do not overmix.
Bake about 50 to 60 minutes, or until cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning). Remove from water bath and cool in a wire rack. Cover and chill in the refrigerator for at least 4 hours or preferably overnight.