Good recipes to share with friends.
It’s not very often that you see a lemon pie. Not a lemon meringue pie, but a straight-up pie shell packed with lemons. Enter the pie pop. The pie pop is the perfect vessel for this tart fruit. Coupled with a crisp crust, it’s a match made in Heaven.
I thought it would be fun to pair the lemon with an herb for extra flavour. Basil instantly came to mind and then I remembered these delicious lemon ricotta pancakes. Lemon plus basil plus ricotta sounds like a party to me. I infused the lemon curd with just a hint of basil and then added some ricotta cheese for richness.
The overall process of making pie and pie pops consumes a lot of time so I’m really glad I got this one right on the first try. Well, pretty much right. I might try adding a small flake of fresh basil inside each pie pop next time but I think this is great for now. Let me know what you try and how it works!
I have (at least) two addictions. One is buying records. The other is buying cookbooks. I love music and thus love records. I love cooking and thus love cookbooks. The problem with both of these is that I don’t have that much space in my home. But that’s entirely off topic.
One of the cookbooks I bought recently was Jekka’s Herb Cookbook. I have only had a chance to flip through the pages but I am so excited to start diving in and trying some new things with new herbs. There’s a lot it offers. I’ll report back on that later so stay tuned to the blog.
Another excellent cookbook I’ve been using a lot recently is Big Vegan by Robin Asbell. I got it for Christmas this year and am so pleased to have a book that uses vegan ingredients so effectively. Robin is a trained chef herself, food blogger and cooking teacher. She obviously knows her stuff and I’ve been really enjoying her recipes.
I had to purge a few cookbooks recently. Admittedly, a lot had been my BFF’s bachelor cookbooks and we’d moved beyond those. Luckily I ran into a really nice lady named Rose who was looking for pretty much these exact cookbooks that offered simple, easy, on-a-budget recipes. She took almost everything and the rest were left up for grabs. Hopefully they all go to a good home.
In giving up these cookbooks I realized that so much of what I learn about baking and cooking is online. I still look to cookbooks now and again but there are so many great resources online … and they are way easier to search. Not to mention there’s a thriving community of chefs on the internet that range from amateur to professional. So it ends up that the cookbooks I own work in kitchen niches. When I need a healthy, whole-grain, diabetic friendly recipe I resort to that cookbook. When I’m looking for an eye-pleasing, delicate cookie that requires serious craftsmanship I know where to go on my bookshelf. When I’m just trying to come up with something new from a bunch of ingredients in my cupboards and don’t want to go to the grocery store, then it is the internet I turn to.
Music is very similar for me. I listen to a lot of music on websites like Bandcamp, Soundcloud and YouTube but when something goes so far as to make an impression then that’s when I need the whole package; it gets physical. I need to have something I can spin over and over again when I’m in the mood.
Since my collection continuously grows, I needed to do a grand purge of the record library much like the cookbook library. There were some duplicates and an armful of salvage bin buys that I was ready to part with. I was unable to part with either copy of my Rocky Horror Picture Show soundtracks. One is a reissue from 2002 in new condition, and the other an original Canadian pressing. That’s the only duplicate I kept; it was so worth it. Just think. Now I can scratch and bounce the Time Warp at the next wedding I deejay. Gold.
During the purge, I also found a lot of gems I had kind of forgotten about. I’ve tried to arrange samples from these albums in a playlist for you to enjoy while making these basil-lemon-ricotta pie pops. I hope it works.
Watch here or on YouTube.
When Life Gives You Lemons (Basil and Ricotta): Pie-Pop!
Makes about 24