We have no problem with macaroni and cheese and toaster-oven pizza as mealtime ringers, but wouldn't it be nice to show your kids that cheese doesn't come only as a rubbery, prepackaged Single? Here, we help you nudge them toward fresher, slightly more adult varieties, progressing from cow's to sheep's milk and from mild to aged flavors. The hope is that they'll devour the first recipe (a modernized cannoli that won't require any spin at the table) and graduate to our "reach" (wagon-wheel pasta with crème fraîche and chèvre, which you'll love even if they don't). As a bonus, these recipes demonstrate how light, creamy ricottas and goat cheeses can be a blank canvas for the season's fruits and berries.
The Safe Tweak
Summer Cannoli
Serves 6 to 8 | 20 minutes total time
A sweetened blend of mild ricotta and mascarpone is the perfect introduction to new cheese flavors.
- 1 cup ricotta
- 1/2 cup mascarpone
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon grated orange zest
- 2 tablespoons chopped pistachios (optional)
- 1 pound cake (we like the 11-ounce Sara Lee)
- 1 cup fresh berries (any kind)
- Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
- Whisk it in a large bowl until smooth.
- Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
- Fold in the pistachios (if using).
- Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375° F for about 2 minutes a side.
- Top each slice with a dollop of the cream, then sprinkle with the berries.
TIP: To save time, buy predrained ricotta from Whole Foods and skip step 1.
Next Page: Grilled Peaches & Ricotta
