- A savory cheesecake sounds like it would be a dish that is rich and heavy, if flavorful. 101 Cookbooks got around the heaviness problem by using ricotta cheese, not cream cheese, in her Zucchini Ricotta Cheesecake. The cheesecake is packed with fresh herbs and veggies in addition to three types of cheese. Heidi says that it comes out like a very light, fresh quiche – and it certainly sounds like it would be good summer dinner fare.
- Lemons are really a cool weather fruit, which explains how Butter Sugar Flour is able to use plenty of fresh lemons in a Lemon Tart with Candied Lemons while the lemons on my tree are only just starting to ripen. The tart has a generous amount of lemon juice and zest in a cream-based filling that shows of the bright flavor of the citrus while cutting its acidity. The candied lemons on top are beautiful, like lemony jewels, and are surprisingly easy to make.
- Passion fruit is one of my favorites because its light and floral flavor is very unique to the fruit, and it can be used in so many ways. The fruit can be a bit hard to find whole, but it is worth tracking down to try the Passion Fruit Macadamia Nut Ice Cream at Andrea’s Recipes. Andrea actually makes some suggestions of where to find the pulp that wil make trying the recipe much easier. The ice cream doesn’t require a whole lot of passion fruit, or a lot of macadamia nuts, but there is enough of each to give this ice cream a distinctly tropical feel.
- I liked the chocolate and raspberry combination of my Raspberry Chocolate Bundt Cake so much that I would really like to try to fit the two flavors together in more dishes. Nami Nami beat me to the punch with a recipe for Chocolate Brownies with Raspberries. While I used cocoa powder in my cake, she used lots of dark chocolate. She also sandwiched the fresh berries in the center of the brownies, pouring batter below and above them to create a layered look.
- Another brownie recipe that caught my eye was posted at Culinary in the Country: Peanut Butter and Fudge Brownies with Salted Peanuts. The recipe sounds even more decadent than the raspberry brownies mentioned above, largely because the rich peanut butter layer – not to mention the velvety coating of chocolate topping off the whole thing – makes each brownie look and taste like a candy bar. This is one that is safest to make when you have a crowd to feed and won’t risk eating the whole batch on your own.
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Pille @ Nami-nami
August 14, 2008Nicole, you make great recipe round-ups – and I’m really flattered to be included 🙂 Thanks!!
Jeri
August 16, 2008What a fun idea! I need to check all of these out – I love new recipes.