Sunday, January 2, 2011

Mid-Holiday Break

Time in Boston is the perfect way to bridge the gap between Christmas & New Year's. A few nights at the Four Seasons being coddled and comforted by the hotel's lovely staff was the perfect retreat after a horribly hectic end to 2010. The food (Lobster Mac & Cheese, Lemon Ricotta Hot Cakes*...) was fabulous, the shopping plentiful, the fresh snows perfection. And if that isn't enough, there's always skating @ Frog Pond.

*Four Seasons Lemon Ricotta Hot Cakes

6 eggs separated
1 1/2 cups of ricotta cheese
1/2 cup melted butter cooled
1/2 cup all purpose flour
4 tablespoons sugar
1/2 teaspoon salt
2 tablespoon grated lemon zest

Separate eggs in a bowl. Combine egg yolks, ricotta cheese, melted butter. In another bowl, combine flour, sugar, salt, lemon zest. Slowly add to above mixture. Whip egg whites to form firm peaks. Fold egg whites gently into batter. Butter griddle and form small hotcakes, cook until golden brown on both sides. Serve with Sour Cherry Jam or Lemon Curd, Maple Syrup.

1 comment :

  1. sounds like heaven... peace and happiness to you sweet friend...xx