But summer berries are a different story. I took the time last summer to individually freeze and then bag sweet fresh raspberries, blackberries and pitted cherries. For now, a cold, windy and crisp day like today, a day before the official start of winter, and my birthday.
A few loose ends came together that resulted in these soft summer berry ricotta squares.
I had half a kilo of languishing ricotta cheese in my fridge, which I had bought to make these savory zucchini corn and bacon crepes, or some stuffed jumbo sea shell pasta. Or maybe this lemon polenta cake. Who knows. It’s the third time I find myself buying ricotta and not using it in the last few months, so it’s accurate to say I don’t know either.
Then there is the issue of the freezer. The black hole that sucks anything and everything I make. To use later of course. I don’t throw away good food, I freeze it. Then I throw half of it away on a later date. But since it’s not freshly made and have lost any perkiness it once had, it doesn’t bother me much.
Yep, today is my birthday. A pile of years have managed to creep surreptitiously and taken the count to 45.
And since celebrating my birthday is something I enjoy a lot, today I’m spending it at a friend’s house, the one I mentioned in the chocolate chip cookie ice cream post. I went back and forth with what to do, how many friends to invite, a dinner, a brunch, a piyama party… too old huh?
In the end my friend and her sister both offered their houses, since I´m still feeling a bit like I’m living in a battlefield after the flood two and a half months ago. I am not, but I don’t feel my house is all nice and shiny to have a celebration the way I like to do it. So me and my girlfriends, a small close group, are heading over to Maria’s house and having a brunch there. Isn’t she a greatfriend? Aren’t good friends one of the main pillars in life?
As you read this we’re enjoying the holiday, since it’s flag day (and my birthday of course!), drinking coffee, eating sun dried tomato pesto tartines, fosforitos (glazed puff pastry filled with ham and cheese), boozy fudgy hazelnut brownies, summer berry ricotta squares, a few mimosas maybe…
These creamy and dense squares are a must if you’re the least bit into sweet ricotta.They have no crust but are similar to a ricotta pie, something very common in these latitudes. The berries are a tangy surprise, perfect to cut through the all that soft and monochromatic batter.
But I had to spend the day with all of you too, readers and friends of this little blog.Life without it would not be the same, and without you it wouldn’t make sense.So cheers to all of you and a big thank you from the bottom of my soul for taking even a second to drop by whenever you can.
Today’s 10 (double because it’s a birthday!) related recipes worth looking at:
Zabaglione: Italian Custard with Blackberries from Magnolia Days (one of my favorite desserts ever!)
Berries and Buttermilk Puddings from Parsley Sage and Sweet
Baked Ricotta with Lemon and Garlic from The Kitchn
Berries on a Cloud from Mel´s Kitchen Cafe
Spinach Almond and Berries Salad from That Skinny Chick can Bake (the reigning Berry Queen!)
Cherry Ricotta Tart from Pink Pattiserie
Blackberry Pie with Brandied Cream from Webicurean
Roasted Berries with Coconut and Lime from The Wimpy Vegetarian
Raspberry Ricotta Chocolate Cake from Playful Cooking
Homemade Ricotta Gnocchi with Vegetables from Hip Foodie Mom