Dougherty Family Recipe Box

Category: Filling

  • Pea and Ricotta Potstickers

    Ingredients

    Dough

    • 2 1/3 cups all purpose flour
    • 1 cup water

    Filling

    • 2 cups peas, fresh or frozen
    • 2/3 cup fresh ricotta cheese
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/3 cup parmesan cheese, grated
    • 1 shallot, minced
    • zest of 1 lemon
    • vegetable oil (for cooking)

    Method

    Dough

    1. Bring water to a boil and let cool two minutes.
    2. Put flour in a large heatproof bowl and make a well in the centre.
    3. Slowly pour 3/4 cup water into the flour while stirring.
    4. Knead dough until it forms a single mass (it will be hot), add more water 1 teaspoon at a time if needed.
    5. Move dough to a lightly floured counter and knead until smooth and elastic (about 3 minutes).
    6. Wrap dough and let sit at room temperature for at least 30 minutes (no longer than 2 hours).

    Filling

    1. Bring a pot of salted water to a boil.
    2. Briefly cook peas in the boiling water until bright green (about 30-60 seconds).
    3. Drain peas.
    4. Put peas, ricotta, olive oil, and salt in a food processor and blend into a chunky mash.
    5. Put mash in a bowl and stir in parmesan, shallot, and lemon zest.

    Dumplings

    1. Roll dough into a log and cut into 24 equal pieces.
    2. Roll each piece into a 3 1/2″ diameter round so that edges are a bit thinner than the center.
    3. Set wrappers aside on a lightly floured counter and cover with a damp tea towel.
    4. Holding the wrapper in the palm of the hand, place 2 teaspoons of filling in the center.
    5. Fold one side of the wrapper up and over to form a semicircle.
    6. Pleat edges going from one corner to the other.
    7. Set on a baking sheet so that the pleats are up and the dumpling forms a flat bottom on the sheet.
    8. Cover with a damp tea towel.
    9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
    10. Add 10-12 dumplings, flat side down, and cook until bottoms are browned (about 2 minutes).
    11. Add 3 tablespoons water to the pan and immediately cover.
    12. Allow to cook until water is evaporated (about 2 minutes) then uncover.
    13. Continue cooking until bottoms are crispy (about 30 seconds).
    14. Set cooked dumplings aside on a plate.
    15. Serve with black vinegar and chill oil.

              Source

            1. Basic Quiche

               Ingredients

              • 1/2 recipe pie crust, rolled out into a 9-inch pie plate
              • 4 eggs
              • 1/2 cup milk
              • 1/2 cup heavy cream
              • 1/4 teaspoon salt
              • 1/4 teaspoon pepper
              • 1 cup cheese, shredded or crumbled
              • 2 cups add-ins (vegetables, proteins, etc.)

              Method

              1. Preheat the oven to 375°F.
              2. Blind bake pie crust until edges are golden (about 15 minutes).
              3. Reduce oven temperature to 350°F.
              4. In a large bowl, beat together the eggs, milk, heavy cream, salt, and pepper with a hand mixer.
              5. Whisk in cheese and add-ins.
              6. Pour filling into crust.
              7. Bake until centre is set (about 55-60 minutes).
              8. Remove from oven and let cool slightly before serving.

                        Source

                      1. Lemon Mascarpone Layer Cake

                        Ingredients

                        Sheet-style Ladyfingers

                        • 4 eggs
                        • 2/3 cup white sugar
                        • 1 teaspoon vanilla extract
                        • 1/3 teaspoon salt
                        • 3/4 cup all purpose flour

                        Lemon Curd

                        • 1/4 cup cornstarch
                        • 2 tablespoons all purpose flour
                        • 1 cup white sugar
                        • 1/4 teaspoon salt
                        • 2 cups boiling water
                        • 3 egg yolks
                        • 2 tablespoons butter
                        • 2 tablespoons lemon peel finely grated
                        • 1/3 cup lemon juice

                        Filling

                        • 3/4 cup white sugar
                        • 3 8-ounce containers mascarpone cheese
                        • 2 cups heavy 35% whipping cream
                        • Portion of lemon curd (see directions below)

                        Syrup

                        • 1/2 cup white sugar
                        • 1/2 cup boiling water
                        • 1/4 cup lemon juice

                        Method

                        Sheet-style Ladyfingers

                        1. Preheat oven to 375°F.
                        2. Line a jelly roll baking sheet with parchment paper.
                        3. Separate the eggs.
                        4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
                        5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
                        6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
                        7. Gently fold the egg white mixture into the egg yolk mixture.
                        8. Gently sift the flour over the egg mixture and fold it in.
                        9. Pour the batter into the baking sheet and gently even it out with a spatula.
                        10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
                        11. Remove from oven and allow to cool until warm.
                        12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

                        Lemon Curd

                        1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
                        2. Gradually stir in boiling water.
                        3. Beat egg yolks and add to cornstarch mixture.
                        4. Cook 5-7 minutes over medium-low heat stirring constantly.
                        5. Cook 5 more minutes stirring occasionally.
                        6. Remove from heat, add butter, peel, and juice.
                        7. Cover and cool.
                        8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

                        Filling

                        1. Beat whipping cream and sugar together until peaks form.
                        2. In a separate bowl, mix together mascarpone and reserved lemon curd.
                        3. Fold whipped cream and mascarpone mixture together.

                        Syrup

                        1. Add boiling water to sugar and stir until sugar is dissolved.
                        2. Stir in lemon juice.

                        Assembly

                        1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own – this recipe works well in a very high sided 9×13 dish or pan.
                        2. Put the first layer of lady finger in the bottom of the dish.
                        3. Brush the lady finger with 1/2 of the syrup.
                        4. Spread 1/2 of the lemon curd on top.
                        5. Spoon 1/2 of the filling in and even it out with a spatula.
                        6. Put the second layer of lady finger in.
                        7. Brush with remaining syrup.
                        8. Spread the rest of the lemon curd on.
                        9. Spoon the remainder of the filling in and even it out.
                        10. Cover and refrigerate for at least 4 hours.

                        Source

                      2. Cream Cheese Icing

                        Ingredients

                        • 1/2 cup unsalted butter, softened
                        • 1 cup cream cheese
                        • 4 cups icing sugar
                        • 2 teaspoons vanilla

                        Method

                        1. In a stand mixer with paddle attachment, beat together butter and cream cheese.
                        2. Add powdered sugar and vanilla and continue beating until light and fluffy.

                        Source

                      3. Buttercream Icing

                        Ingredients

                        • 1 cup unsalted butter, softened
                        • 4 3/4 cups powdered sugar
                        • 1 teaspoon vanilla
                        • 5 tablespoons heavy cream
                        • 1/4 teaspoon salt

                        Chocolate variation

                        • Remove 1/4 cup powdered sugar and replace with 1/4 cup cocoa powder

                        Method

                        1. In a stand mixer with paddle attachment, beat together all ingredients until light and fluffy.
                        2. If needed, thicken with more powdered sugar or thin with more heavy cream.

                        Source